Simultaneous saccharification and fermentation of cassava bagasse for l-(+)-lactic acid production using Lactobacilli

Author： John Rojan   Madhavan Nampoothiri K.   Pandey Ashok  

Publisher： Humana Press, Inc

ISSN： 0273-2289

Source： Applied Biochemistry and Biotechnology, Vol.134, Iss.3, 2006-09, pp. : 263-272

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Abstract

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 1.40mg/mL·h and maximum yield of 83.8 mg/mL. It was 94% with L. delbrueckii with a productivity rate of 1.36 mg/mL·h. and maximum yeild 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.

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