Abstract
Production of lactic acid from beet molasses by Lactobacillus delbrueckii NCIMB 8130 in static and shake flask fermentation was investigated. Shake flasks proved to be a better fermentation system for this purpose. Substitution of yeast extract with other low cost protein sources did not improve lactic acid production. The maximum lactic acid concentration was achieved without treatment of molasses. A Central Composite Design was employed to determine the maximum lactic acid concentration at optimum values for the process variables (sucrose, yeast extract, CaCO3). A satisfactory fit of the model was realized. Lactic acid production was significantly affected both by sucrose–yeast extract and sucrose–CaCO3 interactions, as well as by the negative quadratic effects of these variables. Sucrose and yeast extract had a linear effect on lactic acid production while the CaCO3 had no significant linear effect. The maximum lactic acid concentration (88.0 g/l) was obtained at concentrations for sucrose, yeast extract and CaCO3 of 89.93, 45.71 and 59.95 g/l, respectively.
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Kotzamanidis, C., Roukas, T. & Skaracis, G. Optimization of lactic acid production from beet molasses by Lactobacillus delbrueckii NCIMB 8130. World Journal of Microbiology and Biotechnology 18, 441–448 (2002). https://doi.org/10.1023/A:1015523126741
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DOI: https://doi.org/10.1023/A:1015523126741