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J-GLOBAL ID：200902277812831104   Reference number：08A0299305

Effect of Product Inhibitions on L-Lactic Acid Fermentation From Fresh Cassava Roots in Tofu Liquid Waste by Streptococcus bovis

Streptococcus bovisによる豆腐廃液中の新鮮カッサバ由来のL-乳酸発酵における生産物阻害の影響

Author (3)： YUWONO Suripto Dwi (Tokyo Univ. Agriculture and Technol., Tokyo, JPN) ,  GHOFAR Abdul (Tokyo Univ. Agriculture and Technol., Tokyo, JPN) ,  KOKUGAN Takao (Tokyo Univ. Agriculture and Technol., Tokyo, JPN)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 9  Issue： 1  Page： 59-66  Publication year： Mar. 15, 2008 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Manihot utilissima ,...
Semi thesaurus term： Streptococcus bovis ,...

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JST classification (2)： Microbial metabolite production  (FK03020A) ,  Microorganism biochemistry  (EG03020N)

Substance index (1)： L-Lactic acid

Reference (13)：

• A. Ghofar, S. Ogawa, T. Kokugan; Production of L-lactic acid from fresh cassava roots slurried with tofu liquid waste by Streptococcus bovis. J. Biosci. Bioeng., 100, 606-612(2005).
• A. Ghofar, T. Kokugan; Effect of nutrient supplements from food manufacturing waste on L-lactic acid production by Streptococcus bovis using fresh cassava roots in tofu liquid waste. J. Chem. Eng of Japan, 39, 1132-1136(2006).
• S. D. Yuwono, T. Kokugan; Effect of temperature on L-lactic acid fermentation from fresh cassava roots in tofu liquid waste by Streptococcus bovis. Japan J. Food and Eng., 8, 29-33(2007)
• S. D. Yuwono, T. Kokugan; Kinetic study pH effect on lactic acid fermentation from fresh cassava roots by Streptococcus bovis. Biochem. Eng. J.(2008), doi:10.1016/j.bej-2007. R.004
• M. L. Shuler, F. Kargi; “Bioprocess engineering, Basic Concepts”, 2nd Edition, Prentice Hall PTR, New Jersey, 1992, pp. 69-70

Terms in the title (8)： Streptococcus ,  豆腐 ,  廃液 ,  新鮮 ,  カッサバ ,  L-乳酸 ,  発酵 ,  生産物阻害