Production of Lactic Acid from Taro Waste Starch:Comparative Analysis of Different Lactic Acid Bacteria Strains and Exploring their Potential as Bio preservative
| dc.contributor.advisor | Andualem Bahiru | |
| dc.contributor.author | Tensae Abera | |
| dc.date.accessioned | 2024-05-02T06:01:42Z | |
| dc.date.available | 2024-05-02T06:01:42Z | |
| dc.date.issued | 2024-02 | |
| dc.description.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. | |
| dc.identifier.uri | https://etd.aau.edu.et/handle/123456789/2914 | |
| dc.language.iso | en_US | |
| dc.publisher | Addis Ababa University | |
| dc.subject | Bio preservation | |
| dc.subject | lactic acid | |
| dc.subject | OVAT | |
| dc.subject | taro waste | |
| dc.title | Production of Lactic Acid from Taro Waste Starch:Comparative Analysis of Different Lactic Acid Bacteria Strains and Exploring their Potential as Bio preservative | |
| dc.type | Thesis |