Addis Ababa Institute of Technology

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Synthesis and Production of Lactic Acid (La) from False Banana/Bula Using Lactobacillus Plantarium
(Addis Ababa University, 2016-06) Abate, Yonas; Tekola, Beteley (PhD)
The production of lactic acid from was optimized by central composite design, using bulla starch as carbon sources and MRS as yeast extract, meat extract, peptone and glucose source using Lactobacillus Plantarium. The fermentation were performed in 250 mL Erlenmeyer flasks containing 100 mL of MRS medium, maintained at 200 rpm, 40 g/l of starch (carbon source) , at temperature range from 30 °C to 40° C , pH 5 to 7 and time between 48 hours to 72 hours. The first two (agitation speed 200 rpm and carbon source 40 g/l) were set as constant. After data was analyzed by response surface method, it was revealed that Lactic acid production was significantly affected by temperature, time and pH of the samples. At central point of all factors: temperature 35 °C, time 60 hours and pH 6.25 maximal production of lactic acid was 17.09 g/L.