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005			20260818093859.0
008			130598 th eng
035			_a.b11589449
099		9	_aAIT Thesis no.AE-96-11
100	1		_aGuo, Xuan
245	1	4	_aThe direct fermentative production of lactic acid using various starch sources
260			_aBangkok : _bAsian Institute of Technology, _c1996
300			_a76 leaves + _e1 online resource
490	1		_aThesis ; _vno. AE-96-11
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering
502			_aThesis (M.Eng.) - Asian Institute of Technology, 1996
520			_aOne-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.
650	1	0	_aFermentation
700	1		_aRakshit, Sudip Kumar, _eChairperson
700	0		_aAthapol Noomhorm, _eExamination Committee
700	1		_aJindal, Vinod Kumar, _eExamination Committee
700	1		_aStevens, Willem Frans, _eExamination Committee
700	1		_aVincent, Jean-Claude, _eExamination committee
710	2		_aState Education Committee of China, _eScholarship donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-96-11
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B14516
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909			_aBarcode : 30050120577696 _bCREATED : 1997-03-20 _cRECORD # : i11922321 _dLPATRON : 1017165 _eLCHKIN : 2006-09-21 _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 3 _jTOT RENEW : 2
909			_aBarcode : 30050120372304 _bCREATED : 2016-02-06 _cRECORD # : i13011248 _dLPATRON : 0 _eLCHKIN : - _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 0 _jTOT RENEW : 0
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