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
