Statistical screening of medium components by Plackett–Burman design for lactic acid production by Lactobacillus sp. KCP01 using date juice

2007 ◽  
Vol 98 (1) ◽  
pp. 98-103 ◽  
Author(s):  
K CHAUHAN ◽  
U TRIVEDI ◽  
K PATEL
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Medium Components ◽  
Burman Design ◽  
Date Juice ◽  
Statistical Screening ◽  
Plackett Burman Design

scholarly journals Medium components screening for l (+) - lactic acid production by lactobacillus rhamnosus atcc 9595 using a plackett-burman design

2019 ◽  
Vol 5 (10) ◽  
pp. 22271-22285
Author(s):  
Marília Crivelari Cunha ◽  
Michelle Thiemi Masotti ◽  
Olga Lucía Mondragón-Bernal ◽  
José Guilherme Lembi Ferreira Alves
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Medium Components ◽  
Burman Design ◽  
Plackett Burman Design

Screening and selection of media components for lactic acid production using Plackett–Burman design

1998 ◽  
Vol 19 (1) ◽  
pp. 61-65 ◽  
Author(s):  
S. Krishnan ◽  
S. G. Prapulla ◽  
D. Rajalakshmi ◽  
M. C. Misra ◽  
N. G. Karanth
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Burman Design ◽  
Plackett Burman Design ◽  
Selection Of

scholarly journals Environmentally Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Susan Michelz Beitel ◽  
Luciana Fontes Coelho ◽  
Daiane Cristina Sass ◽  
Jonas Contiero
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Environmentally Friendly ◽  
Feeding Strategies ◽  
Fed Batch ◽  
Alcohol Production ◽  
Medium Components ◽  
Wide Range ◽  
Initial Medium

The interest in the production of lactic acid has increased due to its wide range of applications. In the present study, the variables that affect fermentative D(−) lactic acid production were investigated: neutralizing agents, pH, temperature, inoculum percentage, agitation, and concentration of the medium components. An experimental design was applied to determine the optimal concentrations of the medium components and fermentation was studied using different feeding strategies. High production (122.41 g/L) and productivity (3.65 g/L·h) were efficiently achieved by Sporolactobacillus nakayamae in 54 h using a multipulse fed-batch technique with an initial medium containing 35 g/L of yeast extract (byproduct of alcohol production), 60 g/L of crystallized sugar, and 7.5 mL/L of salts. The fermentation process was conducted at 35°C and pH 6.0 controlled by NaOH with a 20% volume of inoculum and agitation at 125 rpm. The production of a high optically pure concentration of D(−) lactic acid combined with an environmentally friendly NaOH-based process demonstrates that S. nakayamae is a promising strain for D(−) lactic acid production.

scholarly journals Lactic acid production from date juice usinglactobacillus casei ATCC 393in batch fermentation

2017 ◽  
Vol 101 ◽  
pp. 02002 ◽  
Author(s):  
Mujtahid Kaavessina ◽  
Fitriani Khanifatun ◽  
Saeed M. Alzahrani
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Batch Fermentation ◽  
Lactic Acid Production ◽  
Date Juice
Sign in / Sign up

Export Citation Format

Share Document