Statistical optimization of simultaneous saccharification and L(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology

摘要

Optimization of five process parameters(concentrations of cassava bagasse,enzyme,yeast extract,NH4Cl and inoculum)was attempted using a Box-Behnken design for the optimal production of L(+)-lactic acid by a mixed culture of Lactobacillus casei and Lactobacillus delbrueckii by simultaneous saccharification and fermentation.Maximum lactic acid yield of 81 g/L was obtained when 15%(w/v)cassava bagasse treated with 12.5 mL/L enzyme mixture was supplemented with 7.5 g/L yeast extract and 3 g/L NH4Cl and inoculated with 3 x 10~(10)CFU/L of lactobacilli and incubated for 60 h at 37 °C as static culture.