Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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Progress in Rhizopus Taxonomy and Production of L-Lactic Acid

Srisakul Trakarnpaiboon, Nakarin Suwannarach, Sirirat Siripornvisal and Vichien Kitpreechavanich
* Author for corresponding; e-mail address: fsciwck@ku.ac.th
Volume: Vol.48 No.3 (Special Issue I : May 2021)
Review Article
DOI:
Received: 2 March 2020, Revised: -, Accepted: 10 March 2021, Published: -

Citation: Trakarnpaiboon S., Suwannarach N., Siripornvisal S. and Kitpreechavanich V., Progress in Rhizopus Taxonomy and Production of L-Lactic Acid, Chiang Mai Journal of Science, 2021; 48(3): 760-773.

Abstract

     Rhizopus is one of the most exploited of fungal genera, and valuable for biotechnological applications, especially L-lactic acid production. This article reviews recent research on Rhizopus taxonomy, classification, and the biotechnological processes for L-lactic acid production. Roles of key bioprocess parameters including strain, inoculum type, nutrient composition, and physical factors involved in the production of L-lactic acid are discussed. Development of fermentation processes for L-lactic acid production by Rhizopus spp. are also described.

Keywords: Rhizopus spp., taxonomy, L-lactic acid, fermentation

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Vol.34 No.3 (SEPTEMBER 2007)
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Screening of Nutrient Parameters for Red Pigment Production by Monascus purpureus MTCC 369 Under Submerged Fermentation Using Plackett- Burman Design
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Md. Makhmur Ahmad, Md. Shivli Nomani, and Bibhu P. Panda

Vol.36 No.1 (JANUARY 2009)
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Selection of Starter Cultures for the Production of Vegetarian Kapi, a Thai Fermented Condiment
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Suttida Wittanalai, Nopakarn Chandet, and Nuansri Rakariyatham

Vol.37 No.2 (MAY 2010)
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