Lecture Notes in Engineering & Computer ScienceAyo S. Afolabi, Production of Lactic Acid from Cassava Starch Hydrolysate using Immobilized Lactobacillus Casei in a Fibrous Bed Bioreactor, Proceedings of the World Congress on Engineering 2012 Vol III,WCE 2012, July 4 - 6, 2012, London, U.K.,1...
Dark fermentation in mixed cultures has been extensively studied due to its great potential for sustainable hydrogen production from organic wastes. However, microbial composition, substrate competition, and inhibition by fermentation products can affect hydrogen yield and production rates. Lactic acid bacter...
Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life...
In this study, ldhL mutants exhibited increased yields of acetic acid as compared to the wild-type strain, which showed no acetic acid production (Table 1). The acetic acid yield of the DSM1ΔldhL1ΔldhL2 strain (2.54 g/L) was significantly higher than that of the DSM1ΔldhL2 ...
(II) ions, into lactic acid, which is a high-value chemical used for the production of fine chemicals and biodegradable plastics. The lactic acid yield from microcrystalline cellulose and several lignocellulose-based raw biomasses is >60% at 463 K. Both theoretical and experimental studies ...
with the latter being typical of the chemical synthesis. This process also reduces environmental impacts and production costs [24]. The industrial process is mainly based on the exploitation of lactobacilli, which are natural producers of lactic acid, but as they do not tolerate low pH, the fina...
It can stimulate the production of certain immune cells and cytokines, promoting a balanced immune response and reducing the risk of infections and inflammatory conditions. Allergies and Atopic Conditions: Some research suggests that supplementation with Lactobacillus paracasei may help reduce the risk of...
However, the low performance of the bioprocesses due to the sensitivity of the microorganisms to lactic acid, the cost of raw materials for fermentation processes, their competition with the land dedicated to crop production, the cost of the downstream processes, and the generation of gypsum during...
Simpson WJ& Taguchi H (1995) The genusPediococcus, with notes on the generaTetratogenococcusandAerococcus.In: Wood BJB& Holzapfel WH (Eds) The Genera of Lactic Acid Bacteria (pp 125–172). Chapman&Hall, London. Google Scholar Slos P, Dutot P, Reymund J, Kleinpeter P, Prozzi D, Kieny...
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and ov...