Optimization of Lactic Acid Production in SSF by Lactobacillus amylovorus NRRL B-4542 Using Taguchi Methodology

• Published in: The journal of microbiology Vol. 43; no. 1; pp. 38 - 43
• Main Authors: Nagarjun, Pyde Acharya (Osmania University, Hyderabad, India), Rao, Ravella Sreenivas (Osmania University, Hyderabad, India), Rajesham, Swargam (PRRM Engineering College, Shabad, Ranga Reddy, India), Rao, Linga Venkateswar (Osmania University, Hyderabad, India), E-mail: vrlinga@yahoo.com
• Format: Journal Article
• Language: English
• Published: Korea (South) 01.02.2005
• Subjects: ACIDE LACTIQUE; ACIDO LACTICO; Bacteriological Techniques; Culture Media; DOE; Fermentation; Hydrogen-Ion Concentration; LACTIC ACID; Lactic Acid - biosynthesis; Lactic acid production; Lactobacillus acidophilus - metabolism; Lactobacillus amylovorus; Optimization; Starch - metabolism; Taguchi Methodology; Temperature
• ISSN: 1225-8873; 1976-3794

Lactic acid production parameter optimization using Lactobacillus amylovorus NRRL B-4542 was performed using the design of experiments (DOE) available in the form of an orthogonal array and a software for automatic design and analysis of the experiments, both based on Taguchi protocol. Optimal levels of physical parameters and key media components namely temperature, pH, inoculum size, moisture, yeast extract, MgSO₄ㆍ7H₂O, Tween 80, and corn steep liquor (CSL) were determined. Among the physical parameters, temperature contributed higher influence, and among media components, yeast extract, MgSO₄ㆍ7H₂O, and Tween 80 played important roles in the conversion of starch to lactic acid.