STATISTICAL OPTIMIZATION OF LACTIC ACID (LA) PRODUCTION BY LACTIPLANTIBACILLUS PLANTARUM (MZ483878) USING WHEY AS SOURCE OF NUTRIENT BY RESPONSE SURFACE METHODOLOGYM. SUBASRI, V. GOMATHI AND J. KAVITHA MARY
Shake flask experiment was conducted to study the combination of whey water (%), nutrient (%) along with temperature on the production of Lactic Acid using Response Surface Methodology (RSM) with the help of bacterium Lactiplantibacillus plantarum so-called Lactobacillus plantarum (NCBI - MZ483878) and the produced bioproduct was confirmed as lactic acid by Fourier Transform Infra Red Spectroscopy (FTIR). The optimized whey water (%), nutrient (%) and temperature conditions were 90, 14 and 31 oC respectively to get the maximum lactic acid (20.18 g l-1) from L. plantarum. The maximum yield obtained was 20.18 g l-1 which was closer to the predicted yield of 20.16 g l-1. Lactic Acid Bacteria isolated from fruit sample (Malphigia punicifolia) have greater potential to produce Lactic Acid, under optimized fermentation conditions which are used further for biodegradable plastic production (Poly Lactic Acid).