Title: Recovery of Lactic Acid from Traditional Market Wastes Fermentation Broth
Abstract: This research was aimed to investigate the effect of temperature and water addition on lactic acid produced from fermentation using Lactobacillus plantarum The effect of pH on lactic acid recovery from resin IRA-400 was also studied. The fresh organic wastes were collected from traditional market and then processed to be a media for fermentation. The vegetables wastes juice was sterilized, added nutrients and microorganisms. The mixtures were incubated at anaerobic condition at 30 and 40 C for 16 days. Following the fermentation process, the lactic acid in fermentation broth was recovered using resin at pH 2 and 5. The results showed that there was no significant difference in quantity of lactic acid recovered from resin at pH 2 and 5. Increasing temperature to 40 C increased the lactic acid produced. The highest concentration of lactic acid (0.6 g/100 mL) was obtained from fermentation of pure vegetables juice at 40 C for 12 days.
Publication Year: 2006
Publication Date: 2006-09-17
Language: en
Type: article
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