Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Biotechnology
  Year: 2009 | Volume: 8 | Issue: 1 | Page No.: 107-113
DOI: 10.3923/biotech.2009.107.113
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Influence of Nutrients Utilization and Cultivation Conditions on the Production of Lactic Acid by Homolactic Fermenters

S.T. Ogunbanwo and B.M. Okanlawon

Abstract:
Homofermentative lactic acid bacteria isolated from retted cassava ware screened for the production of lactic acid, pH survival and influence of nutrients utilization and cultivation conditions on the production of lactic acid by fermentation. All the Lactobacillus species isolated produced little quantity of lactic acid when grown at 30 °C in normal De Man Rogosa Sharpe (MRS) broth. However, a temperature of 40 °C at initial pH of 5.5 in constituted MRS medium with 6% (w/v) carbon concentration of D-glucose and 4% (w/v) nitrogen concentration of yeast extract fermented for 48 h supported lactic acid production optimally with Lactobacillus acidophilus producing 18.4 ± 0.01 g L-1 of lactic acid. Lactobacillus casei had the highest percentage cell destruction (53.93%) in phosphate buffered saline pH 3.0 while L. acidophilus had the least (18.87%). Lactic acid produced by all the Lactobacillus species inhibited at least two or more food spoilage and/or pathogenic microorganisms and can be used in the food industry for decontamination of meat and poultry carcasses.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Pulsed Light and Pulsed Electric Field-emerging Non Thermal Decontamination of Meat
  •    Nutrigenetic Traits Analysis for the Identification of Nutritionally Efficient Silkworm Germplasm Breeds
  •    Enhancement of Lactic Acid Production by Utilizing Liquid Potato Wastes
How to cite this article:

S.T. Ogunbanwo and B.M. Okanlawon, 2009. Influence of Nutrients Utilization and Cultivation Conditions on the Production of Lactic Acid by Homolactic Fermenters. Biotechnology, 8: 107-113.

DOI: 10.3923/biotech.2009.107.113

URL: https://scialert.net/abstract/?doi=biotech.2009.107.113

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom