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Efficient production of l-lactic acid from cassava powder by Lactobacillus rhamnosus

Wang, Limin, Zhao, Bo, Liu, Bo, Yang, Chunyu, Yu, Bo, Li, Qinggang, Ma, Cuiqing, Xu, Ping, Ma, Yanhe
Bioresource technology 2010 v.101 no.20 pp. 7895-7901
Lactobacillus rhamnosus, acids, batch fermentation, biotechnology, cassava, corn, crops, glucose, perennials, powders, raw materials, saccharification, soil
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 (175.4g/l) was obtained using 275g/l of cassava powder concentration (total sugar of 222.5g/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.