Characterization and Optimization of Lactic Acid Produced from Sugar Cane Molasses by Using Lactobacillus Plantarium Bacteria Isolated from “Kocho”
| dc.contributor.advisor | Zebene, Kifle (PhD) | |
| dc.contributor.author | Nesryia, Jemal | |
| dc.date.accessioned | 2018-12-25T11:00:51Z | |
| dc.date.accessioned | 2023-11-10T14:54:29Z | |
| dc.date.available | 2018-12-25T11:00:51Z | |
| dc.date.available | 2023-11-10T14:54:29Z | |
| dc.date.issued | 2018-06 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/15288 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | AAU | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Lactic Acid | en_US |
| dc.subject | Molasses | en_US |
| dc.subject | Lactobacillus Plantarium | en_US |
| dc.title | Characterization and Optimization of Lactic Acid Produced from Sugar Cane Molasses by Using Lactobacillus Plantarium Bacteria Isolated from “Kocho” | en_US |
| dc.type | Thesis | en_US |