Author/Authors :
Dutt Tripathi, Abhishek Centre of Food Science and Technology - Banaras Hindu University, India , Srivastava, S. K School of Biochemical Engineering - Banaras Hindu University, India , Singh, Prashant Centre of Food Science and Technology - Banaras Hindu University, India , Singh, R.P Department of Genetics and Plant Breeding - Banaras Hindu University, India , Singh, S.P Department of Horticulture - Banaras Hindu University, India , Jha, Alok Centre of Food Science and Technology - Banaras Hindu University, India , Yadav, Poonam Centre of Food Science and Technology - Banaras Hindu University, India
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 by-product) 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 36.53C temperature gave lactic acid and biomass yield of 5.61 g/L and 4.27 g/L, 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, respectively. μg, YP/S, YP/X and productivity were found to be 0.14 h-1, 0.66 g/g, 0.7 g/g and 1.98 g/L. 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 (High performance liquid chromatography).
Keywords :
Lactic acid , central composite rotatable design (CCRD) , scale up , Leudking Piret equation , paneer whey , Lactobacillus delbruckii
