Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334)
Rahmat Folashade Zakariyah, Micheal Oluwaseyi Ojo, Kamoldeen Abiodun Ajijolakewu, Kudirat Bolanle Saliu, Risikat Nike Ahmed, Tariq Oluwakunmi Agbabiaka & Alhassan Sani · Microbiology Research Journal International · 2021
The demand for lactic acid is steadily increasing due to the desire of its bioproduction over chemical synthesis. The associated cost, however, is a significant hurdle. This study reports lactic acid fermentation by Lactobacillus casei ATCC334 from cassava peel. It investigates t...
Open access
Research Article
10.9734/mrji/2021/v31i630325