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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.