scholarly journals CO-PRODUCTION OF LACTIC ACID AND ETHANOL USING RHIZOPUS SP. FROM HYDROLYZED INEDIBLE CASSAVA STARCH AND LEAVES

2016 ◽  
Vol 17 (2) ◽  
pp. 1-10 ◽  
Author(s):  
Azlin Suhaida Azmi ◽  
Nurlisa Yusuf ◽  
Dzun Noraini Jimat ◽  
Noor Illi Mohamad Puad
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Cassava Starch ◽  
Optimum Conditions ◽  
Glucose Yield ◽  
Cassava Leaves ◽  
Ethanol Yields ◽  
Rhizopus Sp ◽  
Hydrolysis Of

Production of lactic acid and ethanol from inedible cassava starch and leaves was investigated. Prior to fermentation, hydrolysis of the starch and leaves was conducted. Hydrolysis was optimized by manipulating at three levels each four particular factors, namely acid concentration, starch concentration, temperature, and reaction time. Maximum glucose yield of 0.96 g/g was obtained when 2.5% (w/v) of cassava leaves with 2.5% (w/v) of starch was hydrolyzed using 0.20 M of nitric acid at 160oC of temperature for 10 min. The potential of hydrolyzed cassava starch and leaves was then investigated for lactic acid production using fungal Rhizopus sp. The fermentation process was then conducted in shake flask by varying four factors at three levels each. Maximum lactic acid and ethanol yields of 0.95 g/g and 0.52 g/g, respectively, were achieved at different optimum conditions.  Lactic acid production was found to be linked to a decrease in ethanol production. Design Expert v6.0.8 was used to aid in the design of the experiment using Taguchi’s methodology.

scholarly journals Effects of temperature and neutralizing agent on lactic acid production by Rhizopus sp. fermentation

2021 ◽  
Author(s):  
Whiny Erliana ◽  
Tri Widjaja ◽  
Tectona Indah ◽  
Daryl Susilo ◽  
Annisa Dewi
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Neutralizing Agent ◽  
Effects Of Temperature ◽  
Rhizopus Sp

scholarly journals Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Joel Romial Ngouénam ◽  
Pierre Marie Kaktcham ◽  
Chancel Hector Momo Kenfack ◽  
Edith Marius Foko Kouam ◽  
François Zambou Ngoufack
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Nitrogen Source ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Nitrogen Sources ◽  
Production Medium ◽  
Optimum Conditions ◽  
Pharmaceutical Industries ◽  
By Products

Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its fermentative synthesis and the increasing market demand of LA have prompted scientists to look for inexpensive raw materials from which it can be produced. This research was aimed at determining the optimum conditions of lactic acid (LA) production from pineapple by-products and an inexpensive nitrogen source using Lactiplantibacillus plantarum strain 4O8. After collection and preparation of the carbon source (pineapple by-products) and nitrogen sources (by-products from fish, chicken, and beer brewing industries), they were used for the formulation of 4 different media in terms of nitrogen sources. Then, the proximate compositions of promising nitrogen sources were determined. This was followed by the screening of factors (temperature, carbon source, nitrogen source, MgSO4, MnSO4, FeSO4, KH2PO4, and KHPO4) influencing the production of LA using the definitive plan. Lastly, the optimization process was done using the central composite design. The highest LA productions ( 14.64 ± 0.05   g / l and 13.4 ± 0.02   g / l ) were obtained in production medium supplemented with chicken and fish by-products, respectively, making them the most promising sources of nitrogen. The proximate analysis of these nitrogen sources revealed that their protein contents were 83.00 ± 1.41 % DM and 74.00 ± 1.41 % DM for chicken by-products and fish by-products, respectively. Concerning the screening of factors, temperature, nitrogen source, and carbon source were the factors that showed a major impact on LA production in the production medium containing chicken by-products as nitrogen source. A pineapple by-product concentration of 141.75 g/l, a nitrogen source volume of 108.99 ml/l, and a temperature of 30.89°C were recorded as the optimum conditions for LA production. The optimization led to a 2.73-fold increase in LA production when compared with the production medium without nitrogen source. According to these results, chicken by-products are a promising and an inexpensive nitrogen source that can be an alternative to yeast extract in lactic acid production.

l-Lactic acid production from liquefied cassava starch by thermotolerant Rhizopus microsporus: Characterization and optimization

2017 ◽  
Vol 63 ◽  
pp. 26-34 ◽  
Author(s):  
Srisakul Trakarnpaiboon ◽  
Nantana Srisuk ◽  
Kuakoon Piyachomkwan ◽  
Shang-Tian Yang ◽  
Vichien Kitpreechavanich
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Cassava Starch ◽  
Rhizopus Microsporus

Third-generation L-Lactic acid production by the microwave-assisted hydrolysis of red macroalgae Eucheuma denticulatum extract

2021 ◽  
pp. 125880
Author(s):  
Kevin Tian Xiang Tong ◽  
Inn Shi Tan ◽  
Henry Chee Yew Foo ◽  
Adrian Chiong Yuh Tiong ◽  
Man Kee Lam ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Third Generation ◽  
Eucheuma Denticulatum ◽  
Red Macroalgae ◽  
Microwave Assisted ◽  
Hydrolysis Of

Acid hydrolysis of sugarcane bagasse for lactic acid production

2010 ◽  
Vol 101 (3) ◽  
pp. 1036-1043 ◽  
Author(s):  
Pattana Laopaiboon ◽  
Arthit Thani ◽  
Vichean Leelavatcharamas ◽  
Lakkana Laopaiboon
Keyword(s):  
Lactic Acid ◽  
Acid Hydrolysis ◽  
Sugarcane Bagasse ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Hydrolysis Of
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