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A low-cost Kodo millet bran residue was utilized as feedstock for the production of D (-) lactic acid (DLA) using NBRC3202 under anaerobic condition. Data culled from a series of batch fermentation processes with different initial Kodo millet bran residue hydrolysate (KMBRH) and DLA concentrations were used for kinetic model development. Both simulated and experimental data were in good agreement for cell growth, KMBRH utilization, and DLA formation. The values of kinetic constants specific growth rate, (μ = 0.17 h); growth ( = 0.96 g.g) and non-growth ( = 1.19 g.g.h) associated constant for DLA production and the maximum specific KMBRH utilization rate, ( = 1.18 g.g.h) were in good agreement with the literature reports. Kinetic analysis elucidated that growth was predominantly influenced by KMBRH limitation and highly sensitive to DLA inhibition. Fed-batch fermentation studies demonstrated the existence of substrate and product inhibition paving the scope for process intensification.
This article was published in the following journal.
Name: Preparative biochemistry & biotechnology
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A species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.
A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)
Methods for cultivation of cells, usually on a large-scale, in a closed system for the purpose of producing cells or cellular products to harvest.
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
Foods and beverages that are prepared by using microorganisms to convert their components into various FERMENTATION end products. Some pickled foods are considered fermented foods as their pickling results from the microbial production of LACTIC ACID.
Collaborations in biotechnology
Commercial and academic collaborations are used throughout the biotechnology and pharmaceutical sector to enhance research and product development. Collaborations can take the form of research and evaluation agreements, licensing, partnerships etc. ...