Collaboration of lactic acid fermentation from cassava with Indonesia for biodegradable plastic

与印度尼西亚合作利用木薯乳酸发酵生产可生物降解塑料

• 批准号: 17360436
• 负责人: HONDA Taijirou
• 金额: $ 8.38万
• 依托单位: National University Corporation Tokyo University of Agriculture and Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2006
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17360436/
• 关键词: Cassava; Biodegradable plastic; Sustainable development; Productivity; Specific growth rate; Poly lactic acid; Lactic acid; Membrane bio reactor; 乳酸; ストレポトコッカスボビス; 豆腐廃液; マグロエキス; 連続発酵

Poly-lactic acid from biomass is expected as environmentally friendly, and alternative biodegradable plastic. It is can be effective to reduce CO_2, to save fossil resources, and to lower load for circumstance. However the production cost of poly-lactic acid from biomass is higher by several times than one of conventional plastic. To reduce the production cost, new media of fresh cassava roots (FCR) in tofu liquid waste (TLW) was developed for L-lactic acid fermentation (Ghofar et al., 2006). To increase concentration of lactic acid fermented by S. bovis, concentrate maguro waste (CMW) was added in the new media (Ghofar and Kokugan, 2006)^2Suripto and Kokugan (2007)^3 studied temperature effect on L-lactic acid fermentation by S. bovis in the new media of FCR-(TLW+CMW2) and obtained the productivity of lactic acid of 2.88 g/l.h at optimum temperature of 39 ℃. It was equivalent to one in standard media.

生物质聚乳酸是一种环境友好的可生物降解塑料。它可以有效地减少CO_2，节约化石资源，降低环境负荷。然而，从生物质中生产聚乳酸的生产成本比传统塑料高出数倍。为了降低生产成本，开发了豆腐液体废物（TLW）中的新鲜木薯根（FCR）的新培养基用于L-乳酸发酵（Ghofar等人，2006年）。提高乳酸菌发酵液中乳酸的浓度。牛，在新培养基中加入浓缩的马古罗废物（CMW）（Ghofar和Kokugan，2006）^[2] Suripto和Kokugan（2007）^[3]研究了温度对S.在FCR-（TLW+ CMW 2）新培养基中，乳酸发酵的最适温度为39 ℃，乳酸产量为2.88 g/l·h。它相当于标准介质中的一个。

项目成果

Effect of temperature on L-lactic aid Fermentation from Fresh Cassava Root by Streptococcus bovis

温度对牛链球菌发酵新鲜木薯根L-乳酸的影响

• 发表时间: 2007
• 期刊: Japan Journal of Food Engineering 8・1
• 作者: Teng;Y.;Suripto Dwi Yuwono and Takao Kokugan
• 通讯作者: Suripto Dwi Yuwono and Takao Kokugan

Effect of temperature on L-lactic acid Fermentation from Fresh Cassava Root by Streptococcus bovis

温度对牛链球菌发酵新鲜木薯根L-乳酸的影响

• 发表时间: 2007
• 期刊: Japan Journal of Food Engineering 8(1)
• 作者: Suripto Dwi Yuwono;Takao Kokugan
• 通讯作者: Takao Kokugan

キャッサバを用いたL-乳酸発酵に関する研究

木薯发酵L-乳酸的研究

• 发表时间: 2006
• 期刊: 化学工学会第71年会研究発表講演要旨集
• 作者: 木下;イン;国眼
• 通讯作者: 国眼

Effect of Supplements from food Manufacturing Was to on L-lactic acid production by S.bovis using fresh cassava roots in tofu liquid waste

食品制造中的补充剂对牛链球菌利用豆腐废液中的新鲜木薯根生产 L-乳酸的影响

• 发表时间: 2006
• 期刊: Journal of Chemical Engineering of Japan 39(10)
• 作者: Abdul ghofar;Takao Kokugan
• 通讯作者: Takao Kokugan

かつおエキス添加豆腐廃液を培地に用いた乳酸発酵特性

以含鲣鱼提取物的豆腐废液为培养基进行乳酸发酵的特性

• 发表时间: 2006
• 期刊: 化学工学会第71年会研究発表講演要旨集
• 作者: 本多;A.Ghofar;国眼
• 通讯作者: 国眼