L(+)-Lactic Acid Production Using Lactobacillus Casei in Solid-State Fermentation

被引：0
|
作者：
Pappy John Rojan
Kesavan Madhavan Nampoothiri
Athira Syamaprasad Nair
Ashok Pandey
机构：
[1] Regional Research Laboratory (CSIR),Biotechnology Division
来源：
Biotechnology Letters | 2005年 / 27卷
关键词：
cassava bagasse starch hydrolysate; -lactic acid; solid-state fermentation; sugarcane bagasse;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Lactobacillus casei was grown at 37 °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%.
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页码：1685 / 1688
页数：3
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