Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses)
作者： Abhinay Kumar Srivastava , Abhishek Dutt Tripathi , Alok Jha , Amrita Poonia , Nitya Sharma
DOI: 10.1007/S13197-014-1423-6
关键词: Lactobacillus 、 Biochemistry 、 Amino acid 、 Fourier transform infrared spectroscopy 、 Fermentation 、 Response surface methodology 、 Food science 、 Chemistry 、 Cane 、 High-performance liquid chromatography 、 Lactic acid
摘要: In the present work Lactobacillus delbrueckii was used to utilize agro-industrial byproduct (cane molasses) for lactic acid production under submerged fermentation process. Screening of LAB done by Fourier transform infra red spectroscopy (FTIR). Effect different amino acids (DL-Phenylalanine, L-Lysine and DL-Aspartic acid) on process high performance liquid chromatography (HPLC). Central composite rotatable design (CCRD) optimize levels three parameters viz. tween 80, cane molasses concentration during fermentative acid. Under optimum condition enhanced from 55.89 g/L 84.50 g/L. Further, validation showed 81.50 g/L production. Scale up 7.5 L fermentor. Productivity found be 3.40 g/L/h which higher than previous studies with reduced time 24 h 12 h. Further characterization FTIR.
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