Studies on Optimization of Sustainable Lactic Acid Production by Bacillus amyloliquefaciens from Sugarcane Molasses through Microbial Fermentation

Lactic acid is the meekest hydroxyl carboxylic acid (2-hydroxy propionic acid) which is a colorless, odorless, hygroscopic, organic compound with no toxic effect, a very inevitable and versatile chemical used in the Food, cosmetics, textile, and pharmaceutical industries for very long years. Lactic...

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Published in:Sustainability 2022-06, Vol.14 (12), p.7400
Main Authors: Vignesh Kumar, Balasubramanian, Muthumari, Balakrishnan, Kavitha, Murugan, John Praveen Kumar, John Kennedy, Thavamurugan, Subbu, Arun, Alagarsamy, Jothi Basu, Muthuramalingam
Format: Article
Language:English
Subjects:
Acid production
Bacillus amyloliquefaciens
Bacteria
Carbon
Carboxylic acids
Cosmetics
Experiments
Fermentation
Fourier transforms
Glucose
High-performance liquid chromatography
Lactic acid
Liquid chromatography
Microorganisms
Optimization
Organic compounds
Pharmaceutical industry
Phylogenetics
Propionic acid
Raw materials
Spectrum analysis
Sugarcane
Sustainability
Syrups & sweeteners
Visible spectrum
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Summary:Lactic acid is the meekest hydroxyl carboxylic acid (2-hydroxy propionic acid) which is a colorless, odorless, hygroscopic, organic compound with no toxic effect, a very inevitable and versatile chemical used in the Food, cosmetics, textile, and pharmaceutical industries for very long years. Lactic acid was produced as non-racemic when specific microbial strains were used; therefore, microbial fermentation gained more attention. Albeit the substratum used for the microbial fermentation price is much exorbitant. Wherefore, identifying the best and cheap substrates is a bottleneck for the scientific community. Sugarcane molasses is the best source of components for microbial growth and cheap raw material for Lactic acid fermentation. This study produced sustainable lactic acid from sugarcane molasses by the Bacillus amyloliquefaciens J2V2AA strain with a higher production of 178 gm/L/24 h. The produced lactic acid was characterized and analyzed by UV-Visible Spectrum, FTIR Spectrum, TLC, and HPLC.
ISSN:2071-1050
2071-1050
DOI:10.3390/su14127400