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...
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| Main Authors: | , , , , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092082219&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70320 |
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| Institution: | Chiang Mai University |