l-Lactic acid production from liquefied cassava starch by thermotolerant Rhizopus microsporus: Characterization and optimization |
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| Institution: | 1. Department of Microbiology, Faculty of Science, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand;2. Cassava and Starch Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, Thailand;3. William G. Lowrie Department of Chemical and Biomolecular Engineering, Ohio State University, 151 West Woodruff Avenue, Columbus, OH 43210, USA;1. Departamento de Engenharia Química, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá 87020-900, Paraná, Brazil;2. Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Cx. P. 19046 Centro Politécnico, Curitiba 81531-980, Paraná, Brazil;3. Departamento de Química, Universidade Federal do Paraná, Cx. P. 19081 Centro Politécnico, Curitiba 81531-980, Paraná, Brazil;1. Organization of Advanced Science and Technology, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan;2. Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan;3. Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto, Kyoto 612-8385, Japan;1. University of Novi Sad, Faculty of Technology, 21 000 Novi Sad, Bulevar cara Lazara 1, Serbia;2. University of Belgrade, Faculty of Technology and Metallurgy, 11 000 Belgrade, Karnegijeva 4, Serbia;1. DIATI, Politecnico di Torino, corso Duca degli Abruzzi 24, 10129 Torino, Italy;2. Sustainable Chemistry (Resource Efficiency), Institute of Sustainable and Environmental Chemistry, Leuphana University of Lüneburg, C13.203, 21335 Lüneburg, Germany;3. Leibniz Institute for Agricultural Engineering and Bioeconomy Potsdam, Max-Eyth-Allee 100, 14469 Potsdam, Germany;1. Biotechnology Program, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;2. Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Bangkok 10330, Thailand;3. Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand;4. Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand;1. Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, School of Chemistry and Chemical Engineering, Huaiyin Normal University, Huaian, Jiangsu, China;2. State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, East China University of Science and Technology, Shanghai, China;3. Key Laboratory of Botany of State Ethnic Affairs Commission, Hebei Normal University for Nationalities, Chengde, Hebei, China |
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| Abstract: | The thermotolerant Rhizopus microsporus DMKU 33 capable of producing l-lactic acid from liquefied cassava starch was isolated and characterized for its phylogenetic relationship and growth temperature and pH ranges. The concentrations of (NH4)2SO4, KH2PO4, MgSO4 and ZnSO4·7H2O in the fermentation medium was optimized for lactic acid production from liquefied cassava starch by Rhizopus microsporus DMKU 33 in shake-flasks at 40 °C. The fermentation was then studied in a stirred-tank bioreactor with aeration at 0.75 vvm and agitation at 200 rpm, achieving the highest lactic acid production of 84 g/L with a yield of 0.84 g/g at pH 5.5 in 3 days. Lactic acid production was further increased to 105–118 g/L with a yield of 0.93 g/g and productivity of 1.25 g/L/h in fed-batch fermentation. R. microsporus DMKU 33 is thus advantageous to use in simultaneous saccharification and fermentation for l-lactic acid production from low-cost starchy substrates. |
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| Keywords: | Cassava starch Simultaneous saccharification and fermentation Thermotolerant |
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