fulltext.study @t Gmail

Statistical optimization of simultaneous saccharification and l(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology

Paper ID Volume ID Publish Year Pages File Format Full-Text
4588 233 2007 6 PDF Available
Title
Statistical optimization of simultaneous saccharification and l(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology
Abstract

Optimization of five process parameters (concentrations of cassava bagasse, enzyme, yeast extract, NH4Cl and inoculum) was attempted using a Box-Behnken design for the optimal production of l(+)-lactic acid by a mixed culture of Lactobacillus casei and Lactobacillus delbrueckii by simultaneous saccharification and fermentation. Maximum lactic acid yield of 81 g/L was obtained when 15% (w/v) cassava bagasse treated with 12.5 mL/L enzyme mixture was supplemented with 7.5 g/L yeast extract and 3 g/L NH4Cl and inoculated with 3 × 1010 CFU/L of lactobacilli and incubated for 60 h at 37 °C as static culture.

Keywords
Cassava bagasse; l(+)-Lactic acid; Lactobacillus; Response surface optimization; Saccharification; Fermentation
First Page Preview
Statistical optimization of simultaneous saccharification and l(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 36, Issue 3, 1 October 2007, Pages 262–267
Authors
, , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us