L(+)-Lactic acid production using Lactobacillus casei in solid-state fermentation

Lactobacillus casei was grown at 37 degrees C on sugarcane bagasse (5 g) soaked with cassava starch hydrolysate (final moistening volume 34 ml) containing 3 g reducing sugar in a solid-state condition. The maximum yield of L-lactic acid after various process optimisations was 2.9 g/5 g initial subst...

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Veröffentlicht in:	Biotechnology letters 2005-11, Vol.27 (21), p.1685-1688
Hauptverfasser:	PAPPY JOHN ROJAN, KESAVAN MADHAVAN NAMPOOTHIRI, ATHIRA SYAMAPRASAD NAIR, PANDEY, Ashok
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid production Bacteria Bagasse Biological and medical sciences Biomass Biotechnology Cellulose - chemistry Fermentation Fermentation - physiology Fundamental and applied biological sciences. Psychology Humidity Lactic Acid - biosynthesis Lactobacillus casei Lactobacillus casei - growth & development Manihot - chemistry Manihot esculenta Saccharum - chemistry Starch - chemistry Sugar Sugarcane
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Zusammenfassung:	Lactobacillus casei was grown at 37 degrees C on sugarcane bagasse (5 g) soaked with cassava starch hydrolysate (final moistening volume 34 ml) containing 3 g reducing sugar in a solid-state condition. The maximum yield of L-lactic acid after various process optimisations was 2.9 g/5 g initial substrate corresponding to 97% conversion of sugar to lactic acid with initial substrate moisture of 72%.
ISSN:	0141-5492 1573-6776
DOI:	10.1007/s10529-005-2731-8