The influence of process parameters on lactic acid fermentation in laboratory scale fermenter

Mel, Maizirwan and Abdul Karim, Mohamed Ismail and Jamal, Parveen and Mohamed Salleh, Mohamad Ramlan and Zakaria, Ruzi Aini (2006) The influence of process parameters on lactic acid fermentation in laboratory scale fermenter. Journal of Applied Sciences, 6 (10). pp. 2287-2291. ISSN 1812-5662 (O), 1812-5654 (P)

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Abstract

The purpose of this study was to study the influence of process parameters on the Lactic Acid Fermentation by Lactobacillus rhamnosus in laboratory scale ferrnenter. The experiment was designed by Taguchi Method using STATISTICA software. Three parameters have been chosen as the main parameters that affect significantly to the growth of L. rhamnosus; the agitation speed of the impeller, dissolve oxygen level (p02) and pH. The most influence and important parameter for the fermentation process is pH at acidic value of 6, followed by stirrer speed (rpm) and p02 even p02 supplied and rpm played similar fWlction in maintaining suitable dissolved oxygen to the cells.

Item Type:	Article (Journal)
Additional Information:	4085/2099
Uncontrolled Keywords:	Lactobacillus rhamnosus, lactic acid, Taguchi method, Optimization, Laboratory scale fermentation
Subjects:	T Technology > TP Chemical technology > TP155 Chemical engineering T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Dr Maizirwan Mel
Date Deposited:	09 Sep 2011 15:40
Last Modified:	13 Jun 2013 08:35
URI:	http://irep.iium.edu.my/id/eprint/2099

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