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Title: Screening and interaction effects of physical parameters, total N content and buffer on L(+) lactic acid production in SSF by Lactobacillus amylophilus GV6 using Taguchi designs
Authors: Naveena, B J
Altaf, Md
Bhadrayya, K
Reddy, Gopal
Keywords: lactic acid
Lactobacillus amylophilus
solid state fermentation
Taguchi method
wheat bran
Issue Date: Jul-2005
Publisher: CSIR
IPC CodeInt. Cl.7 A01N63/02; C12N9/00; C12R1: 225
Abstract: Lactobacillus amylophilus GV6 was studied for L(+) lactic acid production in solid state fermentation. The physical parameters, such as moisture, temperature, pH, inoculum size, incubation period, total N content and buffering agent (CaCO3), were studied using the Taguchi statistical methods to observe the interaction effects and identify the vital factors governing the process of fermentation beneficial in further improvement of lactic acid production. Moisture is identified to be the important physical parameter, showing maximum impact at 83%, along with temperature 37oC, pH 6.5, inoculum size 9 mL, incubation period 9 days, total N content 2% and CaCo3 1.5 g/10 grams of substrate (wheat bran).
Page(s): 342-346
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Source:IJBT Vol.04(3) [July 2005]

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