Optimization of L-lactic Acid Production from Banana Peel by Multiple Parallel Fermentation with Bacillus licheniformis and Aspergillus awamori

This study investigated the optimization of L-lactic acid production from banana peel as an unutilized biomass, by multiple parallel fermentation (MPF) with Bacillus licheniformis and Aspergillus awamori. To optimize L-lactic acid production, the factors studied consisted of banana peel, potassium d...

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Bibliographic Details
Published in:Food Science and Technology Research 2017, Vol.23(1), pp.137-143
Main Authors: Mufidah, Elya, Prihanto, Asep A., Wakayama, Mamoru
Format: Article
Language:English
Subjects:
Acid production
Ammonium
Ammonium sulfate
Aspergillus awamori
Bacillus licheniformis
banana peel
Biomass
Fermentation
Glucose
L-lactic acid
Lactic acid
Magnesium
Magnesium sulfate
multiple parallel fermentation
Optimization
Phosphates
Potassium
Sodium chloride
Sulfates
Taguchi methods
Yeast
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Summary:This study investigated the optimization of L-lactic acid production from banana peel as an unutilized biomass, by multiple parallel fermentation (MPF) with Bacillus licheniformis and Aspergillus awamori. To optimize L-lactic acid production, the factors studied consisted of banana peel, potassium dihydrogen phosphate, Tween 80, magnesium sulfate heptahydrate, sodium chloride, yeast extract, and ammonium sulfate. Optimization of these component factors was performed using the Taguchi method with an L8 orthogonal array. The optimal concentration for MPF using biomass substrate was as follows: L-lactic acid production was 28.01 g/L in the medium containing 10% banana peel, 0.5% potassium dihydrogen phosphate, 0.05% Tween 80, 0.1% magnesium sulfate heptahydrate, 0.1% sodium chloride, 1.5% yeast extract, and 0.2% ammonium sulfate. The result indicates that MPF with B. licheniformis and A. awamori could constitute part of a potential industrial application for banana peel as a currently unutilized biomass for L-lactic acid production.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.23.137