Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in submerged fermentation process
Applied Food Biotechnology. 2015; 2 (2): 51-60
in English
| IMEMR
| ID: emr-171601
ABSTRACT
In the present study lactic acid production was enhanced by optimizing the three process variables viz; inoculum size, temperature and pH using three factor five level CCRD [central composite rotatable design] by Lactobacillus delbruckii under SMF [submerged fermentation process]. Paneer [dairy byproduct] whey was used as sole substrate for lactic acid production. Design Expert 8.0.2.0 software depicted that an optimum concentration of 8% [v/v] size of inoculum, 5.50 pH and 36.53°C temperature gave lactic acid and biomass yield of 5.61 g/L[-1] and 4.27 g/L[-1], respectively. Lactic acid production was scale up in 7.5 L bioreactor under optimized conditions and it gave lactic acid and biomass yield of 39.2 +/- 1.4 and 47.6 +/- 0.8 g/L[-1], respectively. micro[g], Y[P/S], Y[P/X] and productivity were found to be 0.14 h[-1], 0.66 g/g, 0.7 g/g and 1.98 g/L[-1] h, respectively. Leudking Piret equation deduced that lactic acid production was growth associated which varies from earlier reports. Lactic acid was characterized by FTIR [Fourier transform infrared spectroscopy] and HPLC
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Temperature
/
Chromatography, High Pressure Liquid
/
Spectroscopy, Fourier Transform Infrared
/
Lactobacillus delbrueckii
/
Fermentation
/
Whey
/
Hydrogen-Ion Concentration
Language:
English
Journal:
Appl. Food Biotechnol.
Year:
2015
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