poly l lactic acid

abhishek dutt tripathi centre of food science and technology, institute of agricultural sciences, banaras hindu university, varanasi-221005, up, india. s k srivastava school of biochemical engineering, banaras hindu university, varanasi-221005, india. prashant singh centre of food science and technology, institute of agricultural sciences, banaras hindu university, varanasi-221005, up, india. r p singh department of genetics and plant breeding, banaras hindu university, varanasi-221005, india. s p singh department of horticulture, banaras hindu university, varanasi-221005, india. alok jha centre of food science and technology, institute of agricultural sciences, banaras hindu university, varanasi-221005, up, india.

in the present study lactic acid production was enhanced by optimizing the three process variables viz; inoculum size, temperature and ph using three factor five level ccrd (central composite rotatable design) by lactobacillus delbruckii under smf (submerged fermentation process). paneer (dairy by-product) whey was used as sole substrate for lactic acid production. design expert 8.0.2.0 softwar...

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l-(+)-Lactic acid production by Lactobacillus rhamnosus B103 from dairy industry waste

2016

Marcela Piassi Bernardo Luciana Fontes Coelho Daiane Cristina Sass Jonas Contiero

Lactic acid, which can be obtained through fermentation, is an interesting compound because it can be utilized in different fields, such as in the food, pharmaceutical and chemical industries as a bio-based molecule for bio-refinery. In addition, lactic acid has recently gained more interest due to the possibility of manufacturing poly(lactic acid), a green polymer that can replace petroleum-de...

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