Dublin Core
Title
Batch and Continuous Lactic Acid Production from Cassava by Streptococcus bovis
Subject
fermentation lactic acid; cassava; streptococcus bovis
Description
Process variables were optimized for the production of lactic acid from cassava by Streptococcus bovis for batch and continuous fermentations. In the batch fermentation, maximum yield 82.5% and maximum lactic acid productivity 2.43 was achieved at 39 oC, pH 5.5 with 50 g/l cassava concentration. In the continuous fermentation maximum productivity lactic acid 1.25 g/l.h was obtained at dilution rate 0.05 /h.
Creator
Razi, Fachrul
Yuwono, S D
Source
Jurnal Rekayasa Kimia & Lingkungan; Vol 5, No 1 (2006): Jurnal Rekayasa Kimia & Lingkungan; 17-20
2356-1661
1412-5064
Publisher
Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia
Date
2006-06-01
Contributor
Relation
http://jurnal.unsyiah.ac.id/RKL/article/view/1081/1014
Format
application/pdf
Language
eng
Type
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Identifier
http://jurnal.unsyiah.ac.id/RKL/article/view/1081