Go Back Research Article October, 2007

Statistical optimization of simultaneous saccharification and l(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology

Author Ashok Pandey Author K. Madhavan Nampoothiri Author Rojan P. John Author Rajeev Kumar Sukumaran

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.

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
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