The purpose of this research was to study the growth
kinetics of Lactobacillus rhamnosus in laboratory scale
fermenter and to optimize the production of lactic acid
with varying certain operating conditions of fermenter.
The experiment was designed by Taguchi Method using
STATISTICA software to improve the process quality and
to increase the lactic acid production. Three parameters
have been chosen to be main parameters that effect
significantly to L. rhamnosus growth that were agitation
speed of the impeller, dissolve oxygen level (pO2) and pH.
From comparison between the four runs, the best
production of lactic acid has been achieved at lower
agitation rate (cascade control, 1-500 rpm), slightly lower
pO2 level (10%), and lower pH level (pH 6) with lactic
acid concentration of 14.55 g/L. The maximum growth
rate and productivity have been obtained at 0.5 h-1 and
0.1282 g/g.h., respectively
