Fermentation study of Cassava bagasse starch hydrolyzed's using INIAP 650 and INIAP 651 varieties and a strain of Lactobacillus leichmannii for the lactic acid production

Article

Abstract: Ecuador is an agricultural country, which has an actual production of starch obtained from cassava.

Palabras claves:

Bagasse starch, cassava, ECUADOR, Fermentation, lactic acid, Lactobacillus leichmannii

Autores:

Felipe Jadán Piedra, Pedro Maldonado-Alvarado, Shirley Inguillay

Fuentes:

scopus