Nitrogen and Salt Supplementation of Oil Palm Trunk Juice and Its Optimization Conditions to Enhance Lactic Acid Production by Lactobacillus rhamnosus TISTR 108

Nisa SAELEE; Klanarong SRIROTH

Authors

Nisa SAELEE School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161
Klanarong SRIROTH Department of Biotechnology, Kasetsart University, Bangkok 10900

Keywords:

Lactic acid, fermentation, oil palm trunk, OPT, Lactobacillus rhamnosus

Abstract

The optimal conditions of lactic acid fermentation of undiluted oil palm trunks (OPTs) juice by L. rhamnosus TISTR 108 were investigated. The conditions with and without nutrient supplementation were studied. In the condition of no nutrient supplementation, fermentation at 10 % inoculum, 40°C and pH of 6.5 could enhance growth and lactic acid production. The highest lactic acid yield and productivity were obtained at 0.78 g g^-1 and 1.36 g l^-1h^-1, respectively. However sugars were found to remain in fermentation broth and the fermentation time was prolonged to 72 h. In the condition of nutrient supplementation, 10 g l^-1 of yeast extract, 5 g l^-1of peptone and salts were added into the fermentation process. It was found that the fermentation time was shortened to 21 - 54 h and the sugars were completely consumed. The highest lactic acid yields and productivities were achieved at 0.82 - 0.85 g g^-1 and 2.47 - 3.83 g l^-1h^-1, respectively.

doi:10.14456/WJST.2015.23

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Author Biography

Nisa SAELEE, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161

Department of Biotechnology

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