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Efficient lactic acid production from cassava bagasse by mixed culture of Bacillus coagulans and lactobacillus rhamnosus using stepwise pH controlled simultaneous saccharification and co-fermentation

Cassava BagasseBiomanufacturingFood FermentationSimultaneous SaccharificationLactic Acid BacteriaBiotechnologyBiochemical EngineeringStepwise PhFood MicrobiologyMicrobiologyFood ProcessingMedicineHealth Sciences