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 substrate corresponding to 97% conversion of sugar to lactic acid with initial substrate moisture of 72%.
Rojan
Pappy John
PJ
Biotechnology Division, Regional Research Laboratory CSIR, 695 019, Trivandrum, Kerala, India.
Nampoothiri
Kesavan Madhavan
KM
Nair
Athira Syamaprasad
AS
Pandey
Ashok
A
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
D019344:Lactic Acid; D002482:Cellulose; D013213:Starch; C027433:bagasse