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Improvement of L(+)‐lactic acid production from cassava wastewater by Lactobacillus rhamnosus B 103
Author(s) -
Coelho Luciana Fontes,
Bolner de Lima Cristian J,
Bernardo Marcela Piassi,
Alvarez Georgina Michelena,
Contiero Jonas
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4039
Subject(s) - lactic acid , lactobacillus rhamnosus , fermentation , chemistry , food science , wastewater , substrate (aquarium) , sugar , corn steep liquor , lactobacillus , lactic acid fermentation , pulp and paper industry , bacteria , biology , waste management , ecology , genetics , engineering
BACKGROUND: L (+)‐Lactic acid is used in the pharmaceutical, textile and food industries as well as in the synthesis of biodegradable plastics. The aim of this study was to investigate the effects of different medium components added in cassava wastewater for the production of L (+)‐lactic acid by Lactobacillus rhamnosus B 103. RESULTS: The use of cassava wastewater (50 g L −1 of reducing sugar) with Tween 80 and corn steep liquor, at concentrations (v/v) of 1.27 mL L −1 and 65.4 mL L −1 respectively led to a lactic acid concentration of 41.65 g L −1 after 48 h of fermentation. The maximum lactic acid concentration produced in the reactor after 36 h of fermentation was 39.00 g L −1 using the same medium, but the pH was controlled by addition of 10 mol L −1 NaOH. CONCLUSION: The use of cassava wastewater for cultivation of L. rhamnosus is feasible, with a considerable production of lactic acid. Furthermore, it is an innovative proposal, as no references were found in the scientific literature on the use of this substrate for lactic acid production. Copyright © 2010 Society of Chemical Industry