Optimization of cultivation conditions for Lactobacillus acidophilus to produce lactic acid through molasses fermentation

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Abstract

Lactic acid and its salts (lactates) are used extensively in the food industry as acidity regulators and as raw materials for the synthesis of polylactide, a biodegradable packaging material. Currently, the prevailing method of producing lactic acid involves the biosynthetic pathway, using sugar-containing raw materials such as beet molasses. This study aims to examine the process of molasses bioconversion into lactic acid using the anaerobic strain Lactobacillus acidophilus AT-I. The concentrations of carbon (molasses) and nitrogen (yeast extract) were optimized using a central composite design experiment. The lactic acid content in the culture liquid was analyzed using capillary electrophoresis. The model was constructed in the R environment, and its adequacy was assessed using Fisher’s F-test. The findings demonstrated that the model adequately described the experimental data at a significance level of 0.05 (the variance of adequacy of the regression equation of 0.28, R2 = 0.76, the calculated value of the F-criterion (3.2) is less than the tabulated value (6.3)). According to the model, the highest conversion of molasses to lactate (5.6%) should be observed at a molasses concentration of 63 g/L and a yeast extract concentration of 1.9 g/L. The cultivation of Lactobacillus acidophilus AT-I in a bioreactor exhibited classical kinetics of carbohydrate breakdown and lactic acid accumulation, with lactic acid content reaching 5.5 g/L after 96 hours.

About the authors

A. P. Nepomniashchii

All-Russian Research Institute for Food Additives, Branch of V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences

Email: Nepomnyashiy.95@mail.ru
ORCID iD: 0000-0003-0088-2704

I. N. Zubkov

All-Russian Research Institute for Food Additives, Branch of V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences

Email: zub-i@bk.ru
ORCID iD: 0000-0002-6533-8139

P. N. Sorokoumov

All-Russian Research Institute for Food Additives, Branch of V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences

Email: sorokoumov_pavel@mail.ru
ORCID iD: 0000-0002-8767-3720

N. Yu. Sharova

All-Russian Research Institute for Food Additives, Branch of V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences

Email: natalya_sharova1@mail.ru
ORCID iD: 0000-0002-4208-9299

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