Paper Title
Statistical optimization of simultaneous saccharification and l(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology
Keywords
- Lactic Acid Production
- L(+)-Lactic Acid
- Cassava Bagasse
- Simultaneous Saccharification And Fermentation
- Lactobacillus Casei
- Lactobacillus Delbrueckii
- Box-Behnken Design
- Process Optimization
- Enzyme Concentration
- Yeast Extract
- NH4Cl
- Inoculum Size
- Fermentation Parameters
- Microbial Fermentation
- Bioprocess Engineering
- Bio-Based Chemicals
- Renewable Feedstock
- Fermentation Technology
- Static Culture
- High-Yield Fermentation
- Bioconversion
- Sustainable Bioprocessing
- Enzyme Mixture
- CFU/L
- Fermentation Time
- Temperature Optimization
- Industrial Biotechnology
Journal
Research Impact Tools
Publication Info
Volume: 36 | Issue: 6 | Pages: 262-267
Published On
October, 2007
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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.
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