Determination of critical point of p02 L]level in the production of lactic acid by Lactobacillus rhamnosus
The study was conducted to determine the critical point of p02 level in the production of lactic acid by Lactobacillus rhamnosus. The fermentation process was successfully carried out in laboratory scale fermenteribioreactor using different p02 level (the main parameter that significantly affects...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Network for Scientific Information
2007
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/5498/ http://irep.iium.edu.my/5498/1/540-JAS-2K6_%28Lactic_acid_paper%29.pdf |
| Summary: | The study was conducted to determine the critical point of p02 level in the production of lactic acid
by Lactobacillus rhamnosus. The fermentation process was successfully carried out in laboratory scale
fermenteribioreactor using different p02 level (the main parameter that significantly affects the growth of
L. rhamnosus and lactic acid production) together with two other parameters; the agitation rate and pH. From
the result, it was observed that the best production of lactic acid with the concentration of 16.85 g L -1 or 1.68%
production yield has been obtained at the operating parameters of 5% p02 level, agitation speed of 1 00 rpm and
sample pH 6. The critical point of p02 was fOlUld to be between 5 and 10%. |
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