Simultaneous saccharification and fermentation of cassava bagasse for L-(+)-lactic Acid production using Lactobacilli.
Saccharification and fermentation of cassava (Manihot esculenta) bagasse was carried out in a single step for the production of L-(+)-lactic acid by Lactobacillus casei and Lactobacillus delbrueckii. Using 15.5% w/v of cassava bagasse as the raw material, a maximum starch to lactic acid conversion of 96% was obtained with L. casei with a productivity rate of 1.40 mg/mLxh and maximum yield of 83.8 mg/mL. It was 94% with L. delbrueckii with a productivity rate of 1.36 mg/mLxh and maximum yield of 81.9 mg/mL. Supplementation of bagasse with 0.01% w/v MnCl2 showed positive influence on the lactic acid production by L. casei.
John
Rojan P
RP
Biotechnology Division, Regional Research Laboratory (CSIR) Trivandrum-695 019 Kerala, India.
Nampoothiri
K Madhavan
KM
Pandey
Ashok
A
D019149:Bioreactors / Q000382:microbiology*; D018929:Cell Culture Techniques / Q000379:methods*; D002482:Cellulose / Q000378:metabolism*; D003198:Computer Simulation; D005285:Fermentation; D019344:Lactic Acid / Q000096:biosynthesis*; D007778:Lactobacillus / Q000145:classification / Q000254:growth & development / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism; D002365:Manihot / Q000378:metabolism* / Q000382:microbiology*; D008954:Models, Biological; D013696:Temperature
D019344:Lactic Acid; D002482:Cellulose; C027433:bagasse; D007785:Lactose