ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 8 (1), pp. 001-005, January, 2020. © International Scholars Journals
Full Length Research Paper
Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources
C. J. B. de Lima*, L. F. Coelho, K. C. Blanco and J. Contiero
Department of Biochemistry and Microbiology, Institute of Biological Sciences, São Paulo State University, UNESP/Rio Claro, Av. 24-A, 1515 Bela Vista, CEP 13506-900, Rio Claro, SP, Brazil.
Accepted 07 August, 2019
Abstract
The production of D(-) lactic acid from Lactobacillus LMI8 sp. was optimizated by central composite design, using two low-cost nitrogen sources: corn steep liquor (CSL) and yeast autolysate (YA). The fermentation were performed in 250 mL Erlenmeyer flasks containing 100 mL of production medium, maintained at 200 rpm and 37±1°C for 48 h. After data analysis by surface response method, it was revealed that Lactic acid production was significantly affected by the isolated CSL as well as the interaction between CSL and YA and the maximal production of D(-) lactic acid was 41.42 g/L – a value located at the central point, which corresponded to 15 g/L of CSL and 5 g/L of YA.
Key words: D(-)-Lactic acid, Lactobacillus, Corn steep liquor, Yeast autolysate, Response surface methodology.