Improvement of Polymer Grade L-Lactic Acid Production Using <i>Lactobacillus rhamnosus</i> SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation

The present study aims to examine the process for L-lactic acid production from low-grade cassava chips (LGC) using a two-step fermentation approach (TSF) and simultaneous saccharification and fermentation (SSF) by proficient, newly isolated <i>Lactobacillus rhamnosus</i> strain SCJ9. Th...

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Main Authors: Kridsada Unban, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, Chartchai Khanongnuch
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-09-01
Colecção:Processes
Assuntos:
L-lactic acid fermentation
RSM
low-grade cassava chip
<i>Lactobacillus</i> sp
Acesso em linha:https://www.mdpi.com/2227-9717/8/9/1143
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