Synthesis And Production Of Lactic Acid (la) From False Bananabula Using Lactobacillus Plantarium

The production of lactic acid from was optimized by central composite design, using bullarnstarch as carbon sources and MRS as yeast extract, meat extract, peptone and glucose sourcernusing Lactobacillus Plantarium. The fermentation were performed in 250 mL Erlenmeyer flasksrncontaining 100 mL of MRS medium, maintained at 200 rpm, 40 g/l of starch (carbon source) , atrntemperature range from 30 °C to 40° C , pH 5 to 7 and time between 48 hours to 72 hours. Thernfirst two (agitation speed 200 rpm and carbon source 40 g/l) were set as constant. After data wasrnanalyzed by response surface method, it was revealed that Lactic acid production wasrnsignificantly affected by temperature, time and pH of the samples. At central point of all factors:rntemperature 35 °C, time 60 hours and pH 6.25 maximal production of lactic acid was 17.09 g/L.

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