Media screening of lactic acid fermentation using Lactobacillus rhamnosus

rhamnosus) was successfully carried out in shake flask experiment. Initially eleven variables were screened using Placket Burman Design and the results indicated that, the main variables that affected the process were glucose and peptone. The correlation between those two variables was analyzed using Response Surface Methodology (RSM). The contour plot indicates that there is no significant interaction between these two variables

Media screening and optimization of lactic acid fermentation

The screening and optimization of lactic acid production using bacteria L. rhamnosus were successfully carried out in shake flask experiment. Initially eleven variables were screened using Placket Burman Design and result indicated that, the main variables that effected were glucose and peptone. These two most significant variables were then optimized using the Central Composite Design. The correlation between those two variables was analyzed using Response Surface Methodology (RSM). The contour plot indicates that the interactions between these two variables are not much significantly different. The optimization and critical value indicate that the most ideal concentration of glucose and peptone for optimum production of lactic acid in shake flask is 9.80g/l and 9.98g/l, respectively. The maximum growth rate for these bacteria is 0.394 h-1 and the productivity is 0.630 g/g.h

Optimizing media of lactobacillus rhamnosus for lactic acid fermentation

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