Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorZhang, Z.en
dc.contributor.authorJin, B.en
dc.identifier.citationInternational Sugar Journal, 2010; 112(1333):17-22en
dc.description.abstractL(+)-lactic acid is a commonly occurring organic acid. It is widely used in the food and food-related industries, and has the potential to be used for the production of biodegradable polymers, solvents and oxygenated chemicals. Lactic acid can be produced by both bacteria and fungi, however it is currently produced from sugar-containing materials by bacteria such as Lactobacillus and Lactococcus. The main disadvantage of using bacteria is that expensive nutrients such as yeast extract and peptone are required. Unlike the lactic acid-producing bacteria, fungi strains (such as Rhizopus arrhizus) can grow under nutrient-limited conditions. This study examines the production of lactic acid from sugarcane molasses and waste potato starch by the fungus Rhizopus arrhizus. A high lactic acid concentration of 103.8 g/L could be achieved in 48 h fermentation using waste potato starch as substrate with the addition of 0.25 g/L KH2PO4, 0.15 g/L MgSO4 center dot 7H(2)O, 0.04 g/L ZnSO4 center dot 7H(2)O and 3.0 g/L (NH4)(2)SO4. Although the lactic acid concentration was lower (less than 60 g/L) using sugarcane molasses as substrate, it may be improved further by using appropriate cultivation strategies.en
dc.description.statementofresponsibilityZ.Zhang and B. Jinen
dc.publisherInt Sugar Journal Ltden
dc.rightsCopyright status unknownen
dc.subjectlactic acid; molasses; morphology; reactor; Rhizopus arrhizus; waste potato starchen
dc.titleL(+)-lactic acid production using sugarcane molasses and waste potato starch: An alternative approachen
dc.typeJournal articleen
pubs.library.collectionEarth and Environmental Sciences publicationsen
Appears in Collections:Earth and Environmental Sciences publications
Environment Institute publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.