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L(+) Lactic Acid Production by New Lactobacillus Rhamnosus B 103

Author(s): Cristian J. B. de Lima | Luciana F. Coelho | Gervásio P. Da Silva | Georgina L. M. Alvarez | J. Contiero

Journal: Journal of Microbial & Biochemical Technology
ISSN 1948-5948

Volume: 02;
Issue: 03;
Start page: 064;
Date: 2010;
Original page

Keywords: L(+) Lactic acid | Sugarcane | Corn steep liquor | Lactobacillus rhamnosus | Response surface methodology

L(+) Lactic acid fermentation was studied by Lactobacillus rhamnosus sp. under the effects of pH control and a lowcostnutritional medium (sugarcane juice and corn steep liquor-CSL). Central composite design (CCD) was employedto determine maximum lactic acid production at optimum values for process variables and a satisfactory fi t model wasrealized. Statistical analysis of the results showed that the linear and quadratic terms of two variables (sugarcane juiceand pH) had signifi cant effects. The interactions between the three variables were found to contribute to the responseat a signifi cant level. A second-order polynomial regression model estimated that the maximum lactic acid productionof 86.36 g/L was obtained when the optimum values of sucrose, CSL and pH were 112.65 g/L, 29.88 g/L and 6.2,respectively. Verifi cation of the optimization showed that L(+) lactic acid production was of 85.06 g/L. Under theseconditions, YP/S and QP values of 0.85 g/g and 1.77 g/Lh, respectively, were obtained after 48 h fermentation, with amaximal productivity of 2.2 g/L h at 30 h of process.
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