Lactic acid production by aggregated continuous cultures of Lactobacillus acidophilus under aerobic conditions

The aim of this research is to study the fermentation technique of coconut processed liquid waste by varying the inoculum concentration of Lactobacillus acidophilus bacteria for lactic acid production. This research was carried out in several steps, namely the first step was the inoculum cultivation process of Lactobacillus acidophilus bacteria, the second step was the fermentation process of coconut water with variations in the concentration of Lactobacillus acidophilus bacteria inoculum, namely 5%, 10% and 20%. Analysis of lactic acid products, pH, glucose, Total Dissolved Solid (TDS), Total Suspended Solid (TSS) and Volatile Suspended Solid (VSS). The variation in the concentration of Lactobacillus acidophilus bacteria inoculum 20% is the most optimum to produce total lactic acid for batch and continuous systems. The results of the correlation analysis for inoculum variations of 5%, 10% and 20% had a strong relationship with lactic acid production, decreased pH and decreased glucose levels. The greater the inoculum concentration, the greater the decrease in the TDS, TSS and VSS content.

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Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:5119 ◽

2010 ◽

Vol 67 (2) ◽

Author(s):

Carmen Leane NICOLESCU ◽

Lavinia Claudia BURULEANU

Keyword(s):

Lactic Acid ◽

Lactobacillus Acidophilus ◽

Acid Production ◽

Sugar Content ◽

Lactic Acid Production ◽

Biomass Accumulation ◽

Reducing Sugar ◽

Fruit Juices ◽

Cell Multiplication ◽

Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

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