OPTIMIZATION OF PROCESS PARAMETERS FOR ENHANCED LACTIC ACID PRODUCTION FROM PROBIOTICS ISOLATED FROM FERMENTED FOOD
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Date
2023-11-04
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UHF Nauni
Abstract
The present study was carried out to enhance the yield of lactic acid production by optimizing the
process parameters by probiotic isolates 107, Jsi9 andL.rhamnosus5300. Phenotypic characterization of all these
probiotic isolates were done by studing the morphological charactersticsand genetic characterization was done by
using 16S rRNA technique in which 107 identified as P.damnosus 107 and Jsi9 as L.plantarum. Qualitative and
quantitative analysis of these probiotic isolates was done for estimation of lactic acid production. All probiotic
isolates revealed positive reaction by changing color from yellow to pink in qualitative analysis. In quantitative
analysis P. damnosus 107 and L .rhamnosus5300 revealed maximum lactic acid production i.e. 3.09g/L and 5.31
g/L respectively. Optimization of lactic acid production for enhancement of lactic acid yield was done by
optimizing the process parameters. Different process parameters were employed for enhancing the yield of lactic
acid i.e. carbon concentration, pH, inoculum size, incubation temperature and incubation period.Optimized
conditions for P.damnosus107 were (a) carbon source concentration:1g, (b) pH: 6, (c) inoculum size: 10%,(d)
incubation temperature: 35℃(e) incubation period:24h whilefor L.rhamnosus5300 (a)carbon source
concentration:4g, (b) pH:6, (c) inoculum size:12.5%, (d)optimized incubation temperature and period :40℃ and
48h respectively. Percent increment in lactic acid production in case of P.damnosus 107 was from 19.74% to
26.48% whereas in case of L.rhamnosus5300 it was from 22.00% to 63.88%. Response surface methodology was
employed for optimization of lactic acid production ofP. damnosus 107 and L. rhamnosus 5300. From RSM best
conditions for lactic acid production of both probiotic isolates were obtained. Maximum lactic acid production
estimated by P. damnosus 107 i.e. 4.70g/L while for L. rhamnosus 5300 it was 10.48 g/L. Low cost production of
lactic acid was done using different types of wastes. Three different types of waste i.e. whey, apple pomace, chulli
were used to produce lactic acid. Maximum lactic acid production was showed by whey with supplementation of
yeast extract i.e. 3.31 g/L by P. damnosus 107 while for L.rhamnosus 5300 it was 3.97g/L. Purification of lactic
acid was done by salt saturation method. P. damnosus 107 showed percent recovery of 262 % and purification
fold was 2.0 whereas L.rhamnosus 5300 showed percent recovery of 396 % and purification fold was 4.96.
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OPTIMIZATION OF PROCESS PARAMETERS FOR ENHANCED LACTIC ACID PRODUCTION FROM PROBIOTICS ISOLATED FROM FERMENTED FOOD