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Banaras Hindu University, Varanasi, India. Lactic acid production parameter optimization was performed using cane molasses by design of experiment (DOE) with the help of Qualitek-4 software with bigger is better as quality characteristics with eight media components at three levels in submerged culture condition.
Lactic acid is one of the functional and valuable compounds utilized in food, pharmaceutical and chemical industries while Poly lactic acid (PLA) is a biodegradable polymer that has a variety of applications. In recent years, microbial conversion of renewable raw materials has become an important objective in industrial
High Lactic Acid Production from Molasses and Hydrolysed. Sugarcane Bagasse. Regiane Alves de Oliveira a; Rubens Maciel Filho a; Carlos Eduardo Vaz Rossell b a Laboratory of Optimization, Design and Advanced Process Control, School of Chemical Engineering, University of. Campinas, Brazil. b National Laboratory
Biotechnological process is advantageous over chemical one as we can utilize cheap raw materials as carbon source such as agro-industrial byproducts and can produce the pure lactic acid in a very economic way. Sugar cane molasses is available in many countries as byproduct of sucrose production, which can be used
Abstract - A Plackett-Burman experimental design was used to evaluate seven medium components added to molasses (corn steep liquor, sodium acetate, magnesium sulfate, manganese sulfate, ammonium citrate, potassium phosphate and Tween 80). Corn steep liquor (CSL), K2HPO4 and Tween 80 increased lactic acid.
10 Dec 2017 The main sugar content in molasses is sucrose which often need to be hydrolyzed to glucose and fructose especially for utilization by Lactobacillus species. Lactobacillus species can convert sugar content to lactic acid with great efficiency, which is a valuable chemical. Lactic acid production from sugar
ABSTRACT. Efficient lactic acid production from cane sugar molasses by Lactobacillus delbrueckii mutant Uc-3 in batch fermentation process is demonstrated. Lactic acid fermentation using molasses was not significantly affected by yeast extract concentrations. The final lactic acid concentration increased with increases of
Abstract. L(+)-LACTIC ACID is a commonly occurring organic acid. It is widely used in the food and food-related industries, and has the potential to be used for the production of biodegradable polymers, solvents and oxygenated chemicals. Lactic acid can be produced by both bacteria and fungi, however it is currently.
Abstract. Process variables were optimized for the production of lactic acid from pretreated beet molasses by Lactobacillus delbrueckii IFO 3202 for batch and continuous fermentations. In the batch fermentation, maximum yields (95·4% conversion, 77·1% effective) and maximum lactic acid volumetric productivity (4·83 g
LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact gcoste1@lsu.edu. Recommended Citation. Thongwai, Narumol, "Production of L-(+) Lactic Acid From Blackstrap Molasses by Lactobacillus Casei Subspecies Rhamnosus. ATCC 11443.

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February 2018