Optimization of lactic acid production by Lactobacillus plantarum strain Hui1 in a medium containing sugar cane molasses

Abstract

The aim of this study was to optimize lactic acid production by a native strain (Hui1) of Lactobacillus plantarum isolated from a Peruvian Amazon fruit (Genipa americana) in a medium supplemented with an agroindustrial by-product such as sugar cane molasses. Optimization was performed though one-factor-at-a-time studies followed by the Placket-Burman and central composite designs. The data were analyzed by using the Statistica® 10 software. Several carbon, nitrogen and ion sources were tested, and the optimum concentration of lactic acid achieved was 84.2 g L-1 in a medium containing as follows (in g L-1): meat extract, 18.69; tryptone, 7.88; sugar cane molasses, 140; calcium carbonate, 15; dipotassium phosphate, 1; manganese phosphate, 0.03; sodium acetate, 5, and magnesium sulphate, 0.2. In addition, a high degree of conversion from sugar cane molasses to lactic acid was obtained (Yp/s 0.898 g g-1). These results indicate the potential of Lactobacillus plantarum strain Hui1 to produce lactic acid in a medium supplemented with sugar cane molasses, an underutilized industrial by-product.

Keywords

• fermentation
• response surface methodology
• by-products
• industry