Characterization and Optimization of Lactic Acid Produced from Sugar Cane Molasses by Using Lactobacillus Plantarium Bacteria Isolated from “Kocho”
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Date
2018-06
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Publisher
AAU
Abstract
Production of lactic acid through fermentation of molasses using Lactobacillus Plantarium
was investigated in this research. Fermentation was carried at different pH, temperature and
incubation time. The fermentation were performed in 250 ml Erlenmeyer flasks containing
100 ml of MRS medium. Temperatures of 30
o
C, 40
o
C, and 50
o
C; pH of 4, 6, and 8; with
incubation time of 10-Hr, 20-Hr, and 30-Hr were used .Three level with three factor full
factorial was applied for experimental design and statistical analysis using Design-expert
7.0.0.Agitation speed and carbon source were set as constant factors. A total of 54 experiments
were conducted at conditions of previously specified incubation time, pH and temperature.
Glucose concentration and the total amount of lactic acid produced were analysed by using
Spectrophotometer method .The analysis of experimental results and the interaction effect were
studied and the optimum yield of lactic acid production was found to be 17.407g/L at
temperature, 40
o
C, pH 6 and incubation time 30-Hr.Generally, the experimental results
revealed that the incubation time, pH and temperature were the most important factors
influencing production of lactic acid.
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Keywords
Fermentation, Lactic Acid, Molasses, Lactobacillus Plantarium