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  • Title: Simultaneous saccharification and fermentation of cassava bagasse for L-(+)-lactic Acid production using Lactobacilli.
    Author: John RP, Nampoothiri KM, Pandey A.
    Journal: Appl Biochem Biotechnol; 2006 Sep; 134(3):263-72. PubMed ID: 16960284.
    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 1.40 mg/mLxh and maximum yield of 83.8 mg/mL. It was 94% with L. delbrueckii with a productivity rate of 1.36 mg/mLxh and maximum yield 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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