Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF

Abhishek Dutt Tripathi; S K Srivastava; Prashant Singh; R P Singh; S P Singh; Alok Jha; Poonam Yadav

Applied Food Biotechnology (Mar 2015)

Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF

Abhishek Dutt Tripathi,
S K Srivastava,
Prashant Singh,
R P Singh,
S P Singh,
Alok Jha,
Poonam Yadav

Affiliations

Abhishek Dutt Tripathi: Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India
S K Srivastava: School of Biochemical Engineering, Banaras Hindu University, Varanasi-221005, India
Prashant Singh: Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India
R P Singh: Department of Genetics and Plant Breeding, Banaras Hindu University, Varanasi-221005, India
S P Singh: Department of Horticulture, Banaras Hindu University, Varanasi-221005, India
Alok Jha: Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India
Poonam Yadav: Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India

Journal volume & issue: Vol. 2, no. 2
pp. 46 – 55

Abstract

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The production of lactic acid from dairy by-product (paneer whey) via SMF by Lactobacillus delbruckii was optimized in the present study. Three process variables viz; inoculum size, temperature and pH were optimized using CCRD. Design Expert 8.0.2.0 trial depicted that an optimum concentration of 8.00 % (v/v) size of inoculum, 5.50 pH and 36.53 °C temperature gave lactic acid and biomass yield of 5.61 g/L and 4.27 g/L, respectively. Lactic acid production was scale up in 7.5 L bioreactor under optimized conditions and it gave lactic acid and biomass yield of 39.2± 1.4 and 47.6 ±0.8 g/L, respectively. µg, YP/S, YP/X and productivity were found to be 0.14 h-1, 0.66 g/g, 0.70 g/g and 1.98 g/L. h, respectively. Leudking Piret equation deduced that lactic acid production was growth associated which varies from earlier reports. Lactic acid was characterized by FTIR and HPLC.

Lactic acid, paneer whey, Lactobacillus delbruckii, central composite rotatable design (CCRD), scale up, Leudking Piret equation

Published in Applied Food Biotechnology

ISSN: 2345-5357 (Print); 2423-4214 (Online)
Publisher: Shahid Behehsti University of Medical Sciences
Country of publisher: Iran, Islamic Republic of
LCC subjects: Technology: Chemical technology: Biotechnology
Website: http://journals.sbmu.ac.ir/afb/index

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