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L(+)-lactic acid production using Lactobacillus casei in solid-state fermentation.

Pappy John Rojan1, Kesavan Madhavan Nampoothiri, Athira Syamaprasad Nair

  • 1Biotechnology Division, Regional Research Laboratory CSIR, 695 019, Trivandrum, Kerala, India.

Biotechnology Letters
|October 26, 2005
PubMed
Summary
This summary is machine-generated.

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Lactobacillus casei efficiently converted sugar to lactic acid using sugarcane bagasse in a solid-state fermentation. Optimized conditions yielded high L-lactic acid production from a readily available substrate.

Area of Science:

  • Biotechnology
  • Microbiology
  • Biochemical Engineering

Background:

  • Sugarcane bagasse is an abundant lignocellulosic waste material.
  • Lactic acid is a valuable organic acid with diverse industrial applications.
  • Solid-state fermentation (SSF) offers advantages for microbial bioprocesses.

Purpose of the Study:

  • To optimize solid-state fermentation conditions for L-lactic acid production by Lactobacillus casei.
  • To evaluate the utilization of sugarcane bagasse as a substrate for lactic acid fermentation.

Main Methods:

  • Cultivation of Lactobacillus casei on sugarcane bagasse.
  • Optimization of process parameters including substrate moisture and sugar concentration.
  • Solid-state fermentation at 37 degrees C.

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Main Results:

  • Maximum L-lactic acid yield of 2.9 g per 5 g of initial substrate was achieved.
  • Achieved 97% conversion of sugar to lactic acid under optimized conditions.
  • Optimal initial substrate moisture content was determined to be 72%.

Conclusions:

  • Lactobacillus casei effectively produces L-lactic acid from sugarcane bagasse via SSF.
  • Optimized SSF conditions significantly enhance sugar conversion and lactic acid yield.
  • Sugarcane bagasse is a viable and sustainable substrate for industrial lactic acid production.