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The aim of this study was to optimize the main media
components that affect the production of lactic acid by Lactobacillus
rhamnosus fermentation. In the experiment, the two variables (glucose
and peptone) were optimized using the Central Composite Design (CCD) method
by STATISTICA Software. The optimization studies were successfully carried
out in shake flask experiments. The results indicated that the optimum
concentration of glucose and peptone for optimum bacterial growth rate
and lactic acid production in shake flask were 9.80 and 9.98 g L-1,
respectively. The optimum productivity of the lactic acid was 0.630 g
g-1 h which correspond to optimum growth rate of the bacteria
at 0.341 h-1.
