Direct fermentation of starch to l(+) lactic acid in SSF by Lactobacillus amylophilus GV6 using wheat bran as support and substrate: medium optimization using RSM

Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses)

“…In case of most lactobacillus strain unsaturated fatty acid such as tween 80 are essential growth factor. Partenen et al (2001) reported that the growth of Lactobacillus casei was strongly affected by tween 80 in the production L (+) lactic acid from wheat bran by Lactobacillus amylophillus in solid state fermentation both Naveena et al (2005) and Nagarjun et al (2005) pointed out the tween 80 was found to influence the lactic acid productivity.…”

Enzyme-assisted extraction of lipids directly from the culture of the oleaginous yeast Rhodosporidium toruloides

“…SEM analysis was performed as previously described (Naveena et al, 2005). Briefly, cells were fixed with 2.5% glutaraldehyde in 0.1 M phosphate buffer (pH 7.2), dehydrated in ethanol, dried with liquid CO 2 , coated with gold-palladium and imaged (magnification: 5000Â) with Quanta 200 high vacuum mode SEM (FEI Ltd., USA).…”

Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid

“…Owing to the ability of their α-amylases to partially hydrolyze raw starch, ALAB can ferment different types of amylaceous raw material, such as corn [17], potato [18], or cassava [19] and different starchy substrates [20,21,8]. Amylolytic LAB utilize starchy biomass and convert it into lactic acid in a single step fermentation.…”

“…The bioconversion of carbohydrate materials to lactic acid can be made much more effective by coupling the enzymatic hydrolysis of carbohydrate substrates and microbial fermentation of the derived glucose into a single step. This has been successfully employed for lactic acid production from raw starch materials with many representative bacteria including Lactobacillus and Lactococcus species [23,20,24,21].…”