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Title: | Direct conversion of raw starch to lactic acid by Lactobacillus plantarum MTCC 1407 in semi- solid fermentation using sweet potato (Ipomoea batatas L.) flour |
Authors: | Panda, S H Ray, R C |
Keywords: | Lb. plantarum MTCC 1407;Raw starch;Lactic acid;Response surface methodology;Semi- solid fermentation;Sweet potato flour |
Issue Date: | Jul-2008 |
Publisher: | CSIR |
Abstract: | Lactobacillus plantarum MTCC 1407 was used for direct fermentation of raw starch in sweet potato (Ipomoea batatas L.) flour (SPF) to lactic acid (LA) under semi- solid fermentation using Mann Rogassa Sharpe medium containing (3%) SPF in lieu of glucose (2%) as carbon source. Response Surface Methodology (RSM) was used to evaluate effect of incubation period, temperature and pH on LA production, using a full factorial Central Composite Design (CCD). At optimum parameters (incubation period, 120 h; temperature, 35°C and pH, 6.5), maximum starch conversion by Lb. plantarum MTCC 1407 to LA was 56.4%. The organism produced (L+) LA (23.86 g) from starch (55 g) present in SPF (100 g); LA production yield (mass LA produced mass starch present in SPF⁻¹ x 100) was 43.4%. |
Page(s): | 531-537 |
URI: | http://hdl.handle.net/123456789/1797 |
ISSN: | 0022-4456 |
Appears in Collections: | JSIR Vol.67(07) [July 2008] |
Files in This Item:
File | Description | Size | Format | |
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JSIR 67(7) 531-537.pdf | 172.79 kB | Adobe PDF | View/Open |
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