Art

J-GLOBAL ID：200902245996525931   Reference number：08A0560001

Study of the effects of temperature and pH on lactic acid production from fresh cassava roots in tofu liquid waste by Streptococcus bovis

Streptococcus bovisによる豆腐廃水中での新鮮なカッサバの根からの乳酸生産に及ぼす温度とpHの影響の検討

Author (2)： YUWONO Suripto Dwi (Dep. of Chemical Engineering, Tokyo Univ. of Agriculture and Technol., 2-24-26 Naka-machi, Koganei-shi, Tokyo ...) ,  KOKUGAN Takao (Dep. of Chemical Engineering, Tokyo Univ. of Agriculture and Technol., 2-24-26 Naka-machi, Koganei-shi, Tokyo ...)
Material： Biochemical Engineering Journal  (Biochem Eng J)
Volume： 40  Issue： 1  Page： 175-183  Publication year： May. 15, 2008 
JST Material Number： W1014A  ISSN： 1369-703X  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *Streptococcus ,  tofu ,  Waste Water ,  Manihot utilissima ,  root ,  temperature dependence ,  pH dependence ,  medium (culture) ,  dynamics ,  productivity ,  multiplication (biology) ,  inhibition ,  *lactic acid fermentation ,  activation energy ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  secondary alcohol ,  hydroxy acid ,  Streptococcus equinus ,  *microorganism ,  waste ,  liquid waste
Semi thesaurus term： Streptococcus bovis

JST classification (1)： Microbial metabolite production  (FK03020A)

Substance index (1)： Lactic acid

Reference (26)：

• A. Ghofar, S. Ogawa, T. Kokugan, Production of L-lactic acid from fresh cassava roots sluried with tofu liquid waste by Streptococcus bovis, J. Bioscience. Bioeng. 100 (2005) 606-612.
• A. Ghofar, T. Kokugan, Effect of nutrients supplements from food manufacturing waste on L-lactic acid production by Streptococcus bovis using fresh cassava roots, J. Chem. Eng. Jpn. 39 (2006) 1132-1136.
• J. Narita, S. Nakahara, H. Fukuda, A. Kondo, Efficient production of L-(+)-lactic acid from raw starch by Streptococcus bovis, J. Bioscience. Bioeng. 97 (2004) 423-425.
• E. Satoh, Y. Nimura, T. Uchimura, M. Kozaki, Molecular cloning and expression of two α-amylase genes from Streptococcus bovis 148 in Recherché coli, Appl. Environ. Microbiol. 59 (1993) 3669-3673.
• M.C. Santoyo, G. Loiseau, R. Sonoja, J.P. Gunyot, Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0, Int. J. Food Microbiol. 80 (2003) 77-87.

Terms in the title (7)： Streptococcus ,  豆腐 ,  廃水 ,  サバ ,  根 ,  乳酸 ,  pH