LACTIC ACID FERMENTATION FROM CASSAVA BY Streptococcus bovis

Suripto Dwi Yuwono, Sonny Widiarto, Mulyono Mulyono

Abstract


Variable processes were optimized for the production of lactic acid from cassava by Streptococcus bovis for batch, fed batch and continuous fermentations. In the batch fermentation, maximum yield 82.5% and maximum lactic acid productivity 2.43 was achieved at 39°C, pH 5.5 with 50 g/L cassava concentration.  In the continuous fermentation, dilution rates analyzed were between 0.03 to 0.06 h-1. The lactic acid concentration, productivity and specific growth rate increased gradually with increase of dilution rate to a maximum at D = 0.05 h-1. Maximum productivity (1.25 g/l.h) and specific growth rate (0.59 h-1) were obtained at dilution rate of 0.05 h-1.

 

Keywords: batch fermentation, continuous fermentation, lactic acid, cassava, Streptococcus bovis

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