東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Production of L(+)-lactic acid from ...

Tay, Abdullatif.

Linked to FindBook

Google Book

Amazon

博客來

Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae./
Author:	Tay, Abdullatif.
Description:	262 p.
Notes:	Adviser: Shang-Tian Yang.
Contained By:	Dissertation Abstracts International61-08B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9982990
ISBN:	0599914998

Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae.
Tay, Abdullatif.

Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae. - 262 p.

Adviser: Shang-Tian Yang.

Thesis (Ph.D.)--The Ohio State University, 2000.

There has been a revival of interest in microbial production of lactic acid. The worldwide market for lactic acid is more than 240 million lbs/yr and the major routes for production are bacterial fermentation and petrochemical synthesis. The fungal fermentation process is still a very new technology, yet there is no industrial application for production of lactic acid via fungal fermentation. Lactic acid currently is being used widely in the food industry, in production of environmentally benign polymer poly lactic acid (PLA), and in production of propylene glycol and acrylic fibers. The production of PLA will increase if new economic production routes are developed, which will increase annual lactic acid consumption to billions of pounds.

ISBN: 0599914998Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae.
LDR:03082nam 2200289 a 45 001 938667
005 20110512
008 110512s2000 eng d
020 $a 0599914998
035 $a (UnM)AAI9982990
035 $a AAI9982990
040 $a UnM $c UnM
100 1 $a Tay, Abdullatif. $3 1262642
245 1 0 $a Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae.
300 $a 262 p.
500 $a Adviser: Shang-Tian Yang.
500 $a Source: Dissertation Abstracts International, Volume: 61-08, Section: B, page: 3922.
502 $a Thesis (Ph.D.)--The Ohio State University, 2000.
520 $a There has been a revival of interest in microbial production of lactic acid. The worldwide market for lactic acid is more than 240 million lbs/yr and the major routes for production are bacterial fermentation and petrochemical synthesis. The fungal fermentation process is still a very new technology, yet there is no industrial application for production of lactic acid via fungal fermentation. Lactic acid currently is being used widely in the food industry, in production of environmentally benign polymer poly lactic acid (PLA), and in production of propylene glycol and acrylic fibers. The production of PLA will increase if new economic production routes are developed, which will increase annual lactic acid consumption to billions of pounds.
520 $a The new methods to enhance lactic acid productivity and yield from fungal fermentation of starch and glucose were studied in this project. The immobilization of fungal cells on a fibrous matrix to increase mass transfer, reaction rate, and viable cell density were carried out. It was observed that by using immobilized cells with reduced or no growth activity; it was possible to enhance lactic acid yield since less carbon source was used for cell biomass formation. The lactic yield was increased from 50% to 80%, and the productivity was increased from 0.6 g/L*h to 0.9 g/L*h by immobilization. Lactic acid yield and productivity were also affected by the pH and DO level. The increase in DO level from 20% to 90% resulted in an increase from 0.89 g/L*h to 2.62 g/L*h in the productivity and from 52.6% to 82.6% in the lactic acid yield. The change of pH from 4 to 6 resulted in a 60% increase in lactic acid productivity and 30% increase in lactic acid yield.
520 $a The amine based extractive fermentation to separate lactic acid in situ to reduce product inhibition and furthermore to enhance fermentation rate was also successfully demonstrated. It was observed that removing lactic acid continuously from the fermentation broth shifted the metabolic pathway towards lactic acid production; hence increasing lactic acid yield. The yield was increased from 60% to 92% by using extractive fermentation.
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 61-08B.
790 $a 0168
790 1 0 $a Yang, Shang-Tian, $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9982990