Effect of Product Inhibitions on L-Lactic Acid Fermentation From Fresh Cassava Roots in Tofu Liquid Waste by Streptococcus bovis

Abstract

To reduce the raw material cost of lactic acid fermentation, fresh cassava roots (FCR) was used in tofu liquid waste (TLW) without glucose addition [1]. However, the lactic acid productivity and specific growth rate were very low in compare with standard media (Glucose-TSB). In order to increase specific growth rate and the production of lactic acid by… (More)

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