Improvement of polymer grade l-lactic acid production using lactobacillus rhamnosus SCJ9 from low-grade cassava chips by simultaneous saccharification and fermentation

• المؤلفون الرئيسيون: Kridsada Unban, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, Chartchai Khanongnuch
• التنسيق: دورية
• منشور في: 2020
• الموضوعات: Chemical Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092082219&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70320
• المؤسسة: Chiang Mai University

© 2020 by the authors. 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...