Optimizing Media of Lactobacillus rhamnosus for Lactic Acid Fermentation

Autor:	Mohamad Ismail Abdul Karim, Mohamad Ramlan Mohamed Salleh, Noraini Alamin Mohamad Amin, Maizirwan Mel
Rok vydání:	2008
Předmět:	Shake flask Multidisciplinary biology Central composite design food and beverages equipment and supplies biology.organism_classification Lactic acid chemistry.chemical_compound Lactobacillus rhamnosus chemistry Biochemistry Fermentation Food science Lactic acid fermentation Bacteria
Zdroj:	Journal of Applied Sciences. 8:3055-3059
ISSN:	1812-5654
DOI:	10.3923/jas.2008.3055.3059
Popis:	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 tbe Central Composite Design (CCD) metbod by STATISTICA Software.The optimization studies were successfully carried out in shake flask experiments. The results indicated that the optimun concentration of glucose and peptone for optimun bacterial grovvth rate and lactic acid production in shake flask were 9.80 and 9.98 g L -1, respectively. The optimwn productivity of the lactic acid was 0.630 g g-l h which correspond to optimwn grovvth rate of the bacteria at 0.341 h-1.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3de059881b7c42b5b74f7c64ef8ee610 https://doi.org/10.3923/jas.2008.3055.3059 Zobrazit plný text záznamu