scholarly journals Mn2+ and Mg2+ synergistically enhanced lactic acid production by Lactobacillus rhamnosus FTDC 8313 via affecting different stages of the hexose monophosphate pathway

2013 ◽  
Vol 116 (3) ◽  
pp. 644-653 ◽  
Author(s):  
L.-C. Lew ◽  
S.-B. Choi ◽  
P.-L. Tan ◽  
M.-T. Liong
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Hexose Monophosphate ◽  
Hexose Monophosphate Pathway

scholarly journals Medium components screening for l (+) - lactic acid production by lactobacillus rhamnosus atcc 9595 using a plackett-burman design

2019 ◽  
Vol 5 (10) ◽  
pp. 22271-22285
Author(s):  
Marília Crivelari Cunha ◽  
Michelle Thiemi Masotti ◽  
Olga Lucía Mondragón-Bernal ◽  
José Guilherme Lembi Ferreira Alves
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Medium Components ◽  
Burman Design ◽  
Plackett Burman Design

Improvement of L(+)-lactic acid production from cassava wastewater by Lactobacillus rhamnosus B 103

2010 ◽  
pp. n/a-n/a ◽  
Author(s):  
Luciana Fontes Coelho ◽  
Cristian J Bolner de Lima ◽  
Marcela Piassi Bernardo ◽  
Georgina Michelena Alvarez ◽  
Jonas Contiero
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Cassava Wastewater

Mg-modified zeolite as a carrier for Lactobacillus rhamnosus in L(+) lactic acid production on distillery wastewater

2016 ◽  
Vol 59 ◽  
pp. 262-266 ◽  
Author(s):  
Aleksandra P. Djukić-Vuković ◽  
Bojan M. Jokić ◽  
Sunčica D. Kocić-Tanackov ◽  
Jelena D. Pejin ◽  
Ljiljana V. Mojović
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Modified Zeolite ◽  
Distillery Wastewater

scholarly journals Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1143
Author(s):  
Kridsada Unban ◽  
Narongsak Puangkhankham ◽  
Apinun Kanpiengjai ◽  
Rasiravathanahalli Kaveriyappan Govindarajan ◽  
Dharman Kalaimurugan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Production Efficiency ◽  
Simultaneous Saccharification And Fermentation ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Low Grade ◽  
Scale Production ◽  
Fermentation Time ◽  
Simultaneous Saccharification

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 Lactobacillus rhamnosus strain SCJ9. The optimized medium composition revealed by response surface methodology for TSF was 166 g/L LGC hydrolysate and 20 g/L yeast extract (YE), while other medium components were fixed (g/L) as follows: tween80 (2.0), (NH4)2HPO4 (2.0), CH3COONa∙3H2O (6.0), (NH4)2HC6H5O7 (2.0), MgSO4∙7H2O (0.5), and MnSO4∙H2O (0.3). Based on the optimization conditions, the maximum experimental L-lactic acid of 134.6 g/L was achieved at 60 h fermentation time with a production efficiency of 89.73%, 0.95 g/g yield and 2.24 g/L/h productivity. In contrast, L-lactic acid production by SSF under optimized concentrations of thermostable-α-amylase (AA) and glucoamylase (GA) gave maximum L-lactic acid of 125.79 g/L at only 36 h fermentation time which calculated to the production efficiency, yield and productivity of 83.86%, 0.93 g/g and 3.49 g/L/h, respectively. The L-lactic acid production obtained from SSF was significantly improved when compared to TSF based on lower enzyme loading usage, shorter hydrolysis time and increase in production efficiency and productivity. Furthermore, there were no significant differences in the production by SSF between experiments conducted in laboratory bottle and 10-L fermenter. The results indicated the success of up-scaling for L-lactic acid production by SSF which could be developed for a further pilot-scale production of L-lactic acid.

The effects of various pH and temperature to enhance lactic acid production using Lactobacillus casei and Lactobacillus rhamnosus

2020 ◽  
Author(s):  
Whiny Erliana ◽  
Tri Widjaja ◽  
Ali Altway ◽  
Maria Sandra ◽  
Daryl Susilo
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus
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