TY  - BOOK
AU  - Guo,Xuan
AU  - Rakshit,Sudip Kumar
AU  - Athapol Noomhorm,
AU  - Jindal,Vinod Kumar
AU  - Stevens,Willem Frans
AU  - Vincent,Jean-Claude
ED  - State Education Committee of China,
TI  - The direct fermentative production of lactic acid using various starch sources
T2  - Thesis
PY  - 1996///
CY  - Bangkok
PB  - Asian Institute of Technology
KW  - Fermentation
N1  - A thesis submitted in partial fulfillment of the requirements  for the degree of Master of Engineering; Thesis (M.Eng.) - Asian Institute of Technology, 1996
N2  - One-step direct fermentative production of lactic acid from different starch sources using L. amylovorus was studied compared to two-step fermentation (saccarification followed by fermentation) using L. delbrueckii from starch in terms of lactic acid yield and productivity. Tuber starch like cassava and potato starch (1 %) gave poor lactic acid production at 4.72 and 4.42 g/L concentration, while cereal starch like corn. rice and wheat starch (1 %) gave lactic acid production at 10.05, 7.819 and 7.85 g/L respectively. Amylase enzyme activity was not the limiting factor during cassava starch fermentation as it was produced in sufficient quantity. Glucose repression occurs when glucose concentration is above 1 %. however. glucose accumulation during fermentation of cassava starch was less than 1 %. Vitamin B complex. calcium ion. yeast extract level and pH were found no significant effect on lactic acid production from cassava starch. Combination of peptone. beef extract and yeast extract can improve the lactic acid production to 8.28 g/L with conversion rate of 74.6% compared to 4.72 g/L with conversion rate of 42.5% from 1 % cassava starch. This result shows that there are some components present in corn starch, which is similar to peptone or beef extract. can stimulate the lactic ac id production. One-step fermentation can reduce the total time to half for lactic ac id production from starch compared to a two-step fermentation. It also eliminates the cost of enzyme associated to starch hydrolysis and reduces the number of reactors involved in the entire process
UR  - http://203.159.5.9/ait-thesis/detail.php?q=B14516
ER  -