Applied Biochemistry and Biotechnology

, Volume 134, Issue 3, pp 263–272 | Cite as

Simultaneous saccharification and fermentation of cassava bagasse for l-(+)-lactic acid production using Lactobacilli

  • Rojan P. John
  • K. Madhavan Nampoothiri
  • Ashok Pandey
Original Research Articles


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 1.40mg/mL·h and maximum yield of 83.8 mg/mL. It was 94% with L. delbrueckii with a productivity rate of 1.36 mg/mL·h. and maximum yeild 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.

Index Entries

Cassavabagasse L-(+)-lacticacid lactobacilli simultaneous saccharification fermentation 


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Copyright information

© Humana Press Inc. 2006

Authors and Affiliations

  • Rojan P. John
    • 1
  • K. Madhavan Nampoothiri
    • 1
  • Ashok Pandey
    • 1
  1. 1.Biotechnology DivisionRegional Research Laboratory (CSIR) TrivandrumKeralaIndia

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