Medium components screening for l (+) - lactic acid production by lactobacillus rhamnosus atcc 9595 using a plackett-burman design / Triagem de componentes do meio de fermentação para a produção de ácido lático por lactobacillus rhamnosus atcc 9595 usando delineamento plackett-burman

Marília Crivelari da Cunha, Michelle Thiemi Masotti, Olga Lucía Mondragón Bernal, José Guilherme Lembi Ferreira Alves

Abstract


Lactic acid is a widely organic acid that is used in several sectors in the textile, pharmaceutical and food industries, and about 90% of it is produced through microbial fermentation. This study aimed to optimize the composition of the fermentation medium through a variable Plackett-Burman experimental design for the production of L(+)- lactic acid by Lactobacillus rhamnosus ATCC 9595. Twelve tests were performed, and the eight factors that follow were evaluated: Tween 80, yeast extract, sodium acetate, CaCO3, glucose, MnSO4.4H2O, MgSO4.7H2O and K2HPO4. A kinetic study was performed for each test, and the concentrations of pH, lactic acid, reducing sugar, and viable cell count were determined. Produced of lactic acid, glucose consumption, and the growth of each factor were calculated. CaCO3 had a positive and significant effect on the production of lactic acid and glucose consumption. Compared with the growth factor, the components of the fermentation medium which exercised positive effect on this variable are: CaCO3, K2HPO4, glucose, and MgSO4.7H2O. The highest concentration of lactic acid achieved was 46.8 g/L, with concomitant increase of 4 cycles logarithms of the microorganism. The use of the PB design proved to be useful for the selection of significant nutrients in the fermentation medium, which was used to enhance the production of L(+)- lactic acid by Lactobacillus rhamnosus ATCC 9595.

 

 


Keywords


Lactobacillus, screening, nutrients, experimental design.

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DOI: https://doi.org/10.34117/bjdv5n10-354

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