Determination of critical point of p02 L]level in the production of lactic acid by Lactobacillus rhamnosus

Mel, Maizirwan and Abdulkarim, Mohd Ismail and Mohamed Salleh, Mohamad Ramlan and Abdullah, Rohane (2007) Determination of critical point of p02 L]level in the production of lactic acid by Lactobacillus rhamnosus. Journal of Applied Sciences, 7 (4). pp. 523-526. ISSN 1812-5662 (O), 1812-5654 (P)

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Abstract

The study was conducted to determine the critical point of p02 level in the production of lactic acid by Lactobacillus rhamnosus. The fermentation process was successfully carried out in laboratory scale fermenteribioreactor using different p02 level (the main parameter that significantly affects the growth of L. rhamnosus and lactic acid production) together with two other parameters; the agitation rate and pH. From the result, it was observed that the best production of lactic acid with the concentration of 16.85 g L -1 or 1.68% production yield has been obtained at the operating parameters of 5% p02 level, agitation speed of 1 00 rpm and sample pH 6. The critical point of p02 was fOlUld to be between 5 and 10%.

Item Type:	Article (Journal)
Additional Information:	4085/5498
Uncontrolled Keywords:	Lactic acid, Lactobacillus, fermentation, critical pOb laboratory scale fermenter
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:	30 Mar 2012 23:31
Last Modified:	30 Mar 2012 23:31
URI:	http://irep.iium.edu.my/id/eprint/5498

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