Tuesday, May 3, 2011
Lactic acid is produced from various carbohydrates such as corn strach, potato strach, molasses, and whey. When starchy materials are used, they are first hydrolysed to simple sugars. The medium is then supplemented with a nitrogen source and calcium carbonate arid fermentation is carried out by the inoculation with homofermentative lactobacilli such as Lactobacillus bulgaricus or Lactobacillus delbruckli.
In the present study, L(+) lactic acid was produced from refectory wastes through fermentation process. Convenient conditions were optimized for the production of the highest lactic acid yield. Process variables for batch system were optimized for the production of lactic acid from pretreated macaroni-milk and rice-green pea-salad broths by Lactobacillus bulgaricus culture. For the fermention performed with Lactobacillus bulgaricus culture, the maximum lactic acid yield was obtained when medium pH was 6.0, temperature was 45oC, agitation rate was 120 rpm and with 4% (v/v) inoculation ratio.