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L(+)-lactic acid production using Lactobacillus casei in solid-state fermentation.

Pappy John Rojan·Kesavan Madhavan Nampoothiri·Athira Syamaprasad Nair·Ashok Pandey
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Abstract

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%.

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BiomassCelluloseFermentationHumidityLactic AcidLacticaseibacillus caseiManihotSaccharumStarchJournal ArticleResearch Support, Non-U.S. Gov't

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Pappy John Rojan, Kesavan Madhavan Nampoothiri, Athira Syamaprasad Nair, Ashok Pandey. 2005. L(+)-lactic acid production using Lactobacillus casei in solid-state fermentation.. https://doi.org/10.1007/s10529-005-2731-8

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