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

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dc.contributor.authorCoelho, Luciana Fontes [UNESP]
dc.contributor.authorBolner de Lima, Cristian J. [UNESP]
dc.contributor.authorBernardo, Marcela Piassi [UNESP]
dc.contributor.authorMichelena Alvarez, Georgina
dc.contributor.authorContiero, Jonas [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionICIDCA
dc.date.accessioned2013-09-30T18:47:27Z
dc.date.accessioned2014-05-20T13:56:23Z
dc.date.available2013-09-30T18:47:27Z
dc.date.available2014-05-20T13:56:23Z
dc.date.issued2010-08-30
dc.description.abstractBACKGROUND: 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. (C) 2010 Society of Chemical Industryen
dc.description.affiliationUniv Estadual Paulista, Dept Biochem & Microbiol, Inst Biol Sci, BR-13506900 Rio Claro, SP, Brazil
dc.description.affiliationICIDCA, Havana 488243, Cuba
dc.description.affiliationUnespUniv Estadual Paulista, Dept Biochem & Microbiol, Inst Biol Sci, BR-13506900 Rio Claro, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent1944-1950
dc.identifierhttp://dx.doi.org/10.1002/jsfa.4039
dc.identifier.citationJournal of The Science of Food and Agriculture. Hoboken: Wiley-blackwell, v. 90, n. 11, p. 1944-1950, 2010.
dc.identifier.doi10.1002/jsfa.4039
dc.identifier.issn0022-5142
dc.identifier.lattes9859154979447005
dc.identifier.urihttp://hdl.handle.net/11449/20159
dc.identifier.wosWOS:000280482900023
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.ispartofjcr2.379
dc.relation.ispartofsjr0,822
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectcassava wastewateren
dc.subjectcorn steep liquoren
dc.subjectresponse surface methodologyen
dc.titleImprovement of L(+)-lactic acid production from cassava wastewater by Lactobacillus rhamnosus B 103en
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
unesp.author.lattes9859154979447005
unesp.author.orcid0000-0003-1215-6400[5]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Rio Claropt

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