Journal
BIORESOURCE TECHNOLOGY
Volume 101, Issue 20, Pages 7895-7901Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2010.05.018
Keywords
Cassava powder; Lactobacillus rhamnosus; L-Lactic acid; Fermentation
Funding
- National Basic Research Program of China [2007CB707803]
- Chinese National Programs for High Technology Research and Development [2006AA020102, 2007AA10Z360]
- Chinese Academy of Sciences [KSCX2-YW-G-005]
- National Natural Science Foundation of China [30900022]
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Cassava is one of the most efficient and rich crops in terms of carbohydrate production, which is a tropical perennial plant that grows on poor or depleted soils. Microbial conversion of such a renewable raw material to useful products is an important objective in industrial biotechnology, L-Lactic acid was efficiently produced from cassava powder by a Lactobacillus rhamnosus strain CASL The fermentation properties of cassava powder were compared with those of glucose and corn powder. The efficiencies of various fermentation strategies for L-lactic acid production from cassava powder, including simultaneous saccharification and fermentation (SSF), two-step fermentation (TSF) and simultaneous liquefaction, saccharification and fermentation (SLSF), were investigated. The high L-lactic acid concentration (175.4 g/l) was obtained using 275 g/l of cassava powder concentration (total sugar of 222.5 g/l) in SSF batch fermentation. This is the highest L-lactic acid concentration reported, from cassava source, and it provides an efficient L-lactic acid production process with cheap raw bioresources, such as cassava powder. (c) 2010 Elsevier Ltd. All rights reserved.
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