Obtaining lactic acid through microbial fermentation from corn residues
Victor Vicente Cantos-Macías,
Willington Eudarico Sánchez-Piguave,
Wilmer Ponce
et al.
Abstract:The production and kinetics of lactic acid (LA) by batch fermentation were studied, using corn residues as substrate with Lactobacillus delbrueckii spp. Bulgaricus. A factorial design was developed for the pretreatment stage of the residue and lactic fermentation to determine the best conditions for obtaining total reducing sugars and lactic acid. In the pretreatment, the best conditions were obtained by working with HCl at 3% (v/v), 75 °C, and 30 minutes of reaction. Fermentation was carried out, keeping the … Show more
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