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

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

© 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...

Full description

Saved in:
Bibliographic Details
Main Authors: Kridsada Unban, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, Chartchai Khanongnuch
Format: Journal
Published: 2020
Subjects:
Chemical Engineering
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092082219&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70320
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University

Internet

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092082219&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70320

Similar Items