Production of Lactic Acid from Taro Waste Starch:Comparative Analysis of Different Lactic Acid Bacteria Strains and Exploring their Potential as Bio preservative
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Date
2024-02
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Addis Ababa University
Abstract
This study aimed to optimize fermentation parameters for maximizing lactic acid production
from taro waste starch. Three bacterial strains, namely Lactococcus lactis, Enterococcus
faecalis, and Lactobacillus paracasei, were selected for evaluation. The growth performance of
these strains was assessed using an initial one variable at a time experimental design (OVAT).
Each.variable, including temperature, incubation time, and pH, was varied individually while
keeping the others constant to evaluate their effects on lactic acid yield. After the initial
assessment, the fermentation parameters were optimized using response surface methodology
with a central composite design. The optimized conditions were determined based on two
replication experiments and the results from the analysis. The aim was to achieve maximum
lactic acid yield from taro waste. Among the three bacterial strains evaluated, Lactococcus lactis
demonstrated the highest potential for lactic acid production. Comparative analysis revealed
that Lactococcus lactis outperformed Enterococcus faecalis and Lactobacillus paracasei in
terms of lactic acid production. The optimization process confirmed the suitability of
Lactococcus lactis for achieving higher yields of lactic acid from taro waste. Under the
optimized conditions of a fermentation temperature of 35 °C, a fermentation time of 48 hours,
and a pH of 6.5, Lactococcus lactis achieved the highest lactic acid yield of 33.74 g/L. The study
suggests exploring alternative bacterial strains and considering factors beyond growth potential
when evaluating strains for lactic acid production. Additionally, the potential use of lactic acid
as a preservative for fruits and other food items can be further explored based on the study's
findings.
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Keywords
Bio preservation, lactic acid, OVAT, taro waste