Literature DB >> 16247675

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

Pappy John Rojan1, Kesavan Madhavan Nampoothiri, Athira Syamaprasad Nair, Ashok Pandey.   

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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Year:  2005        PMID： 16247675     DOI： 10.1007/s10529-005-2731-8

Source DB:  PubMed          Journal:  Biotechnol Lett        ISSN： 0141-5492            Impact factor:   2.461


  6 in total

1.  Co-culturing of Lactobacillus paracasei subsp. paracasei with a Lactobacillus delbrueckii subsp. delbrueckii mutant to make high cell density for increased lactate productivity from cassava bagasse hydrolysate.

Authors:  Rojan Pappy John; K Madhavan Nampoothiri
Journal:  Curr Microbiol       Date:  2010-10-24       Impact factor: 2.188

2.  Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology.

Authors:  Feriyar Khoshayand; Sanaz Goodarzi; Ahmad Reza Shahverdi; Mohammad Reza Khoshayand
Journal:  Probiotics Antimicrob Proteins       Date:  2011-12       Impact factor: 4.609

Review 3.  Engineered biosynthesis of biodegradable polymers.

Authors:  Pooja Jambunathan; Kechun Zhang
Journal:  J Ind Microbiol Biotechnol       Date:  2016-06-03       Impact factor: 3.346

4.  Comparative genomics and transcriptome analysis of Lactobacillus rhamnosus ATCC 11443 and the mutant strain SCT-10-10-60 with enhanced L-lactic acid production capacity.

Authors:  Liang Sun; Zhilong Lu; Jianxiu Li; Feifei Sun; Ribo Huang
Journal:  Mol Genet Genomics       Date:  2017-11-20       Impact factor: 3.291

5.  Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria.

Authors:  Tchikoua Roger; Tatsadjieu Ngouné Léopold; Mbofung Carl Moses Funtong
Journal:  Int J Food Sci       Date:  2015-05-19

6.  Efficient open fermentative production of polymer-grade L-lactate from sugarcane bagasse hydrolysate by thermotolerant Bacillus sp. strain P38.

Authors:  Lili Peng; Nengzhong Xie; Ling Guo; Limin Wang; Bo Yu; Yanhe Ma
Journal:  PLoS One       Date:  2014-09-05       Impact factor: 3.240
  6 in total

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