Synthesis and Production of Lactic Acid (La) from False Banana/Bula Using Lactobacillus Plantarium
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Date
2016-06
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Addis Ababa University
Abstract
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.
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Process Engineering