title: L(+)-lactic acid production using Lactobacillus casei in solid-state fermentation.
abstract: 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%.
authors.affiliation: Biotechnology Division, Regional Research Laboratory CSIR, 695 019, Trivandrum, Kerala, India.
authors.forename: Pappy John
authors.initials: PJ
authors.lastname: Rojan
authors.forename: Kesavan Madhavan
authors.initials: KM
authors.lastname: Nampoothiri
authors.forename: Athira Syamaprasad
authors.initials: AS
authors.lastname: Nair
authors.forename: Ashok
authors.initials: A
authors.lastname: Pandey
mesh_terms: D018533:Biomass; D002482:Cellulose / Q000737:chemistry; D005285:Fermentation / Q000502:physiology*; D006813:Humidity; D019344:Lactic Acid / Q000096:biosynthesis*; D007780:Lacticaseibacillus casei / Q000254:growth & development*; D002365:Manihot / Q000737:chemistry; D031786:Saccharum / Q000737:chemistry; D013213:Starch / Q000737:chemistry
chemical_list: D019344:Lactic Acid; D002482:Cellulose; D013213:Starch; C027433:bagasse