000			02084nam a2200241 4500
001			UPMIN-00000009291
003			UPMIN
005			20240525154347.0
008			240525b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090			_aLG993.5 2003 _bF62 T34
100	1		_aTagubase, Jackie Lou J. _eauthor _91512
245	0	0	_aDirect lactic acid fermentation of sago starch using lactic acid bacteria / _cJackie Lou J. Tagubase
260			_c2003
300			_a50 leaves
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2003
520	3		_aThis study investigated the potential of producing L (+)- lactic acid from sago starch using the local lactic acid bacteria (LAB) isolates (no. 78, 79, and 80) in a single-step simultaneous liquefaction and fermentation process. Substrate concentration (20.2 and 30.0 g/L pure sago starch) and incubation temperature (300 and 370C) were the factors considered in determining the optimum conditions for maximum lactic acid yield and conversion efficiency of starch to lactic acid. Samples for lactic acid concentration, residual starch, and microbial growth were obtained at 8-hour intervals for 24 hours. The microbial growth was determined by viable plate count while the lactic acid produced was analyzed by a standard curve, using 0.1N NaOH titrated against pure lactic acid. The residual starch was analyzed by first hydrolyzing the starch into glucose using strong acids, and the resulting glucose concentration was quantified using the Phenol-sulfuric method. Significantly higher lactic acid yield was observed when 20.0 g/L of initial substrate was used than with 30.0g/L. Lactic acid yield was found to be significantly higher at 300C incubation than at 370C. However, there was no significant difference on the lactic acid yield of the three isolates. On the other hand, starch conversion efficiency was not significantly affected by the factors studied.
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c319 _d319