Lactic acid yield by mono/mixed Lactobacilli starter culture during cassava fermentation: a comparative study
- 1Department of Biological Sciences, Faculty of Applied Sciences, KolaDaisi University, Ibadan, Nigeria
- 2Department of Microbiology, Faculty of Science, University of Ibadan, Nigeria
Res. J. Recent Sci., Volume 8, Issue (4), Pages 47-53, October,2 (2019)
Lactic acid, generally regarded as safe, is important for numerous industrial applications. Projected global increase (15.5%) in demand between 2014-2020 puts expected yield to 1960.1 kilo tons. High production cost hinders large scale application. Although, increase in yield was linked to temperature, fermentation time, and substrate, selection of suitable microbial strains for fermentation is also essential. This study compares lactate yield by utilizing single and mixed Lactobacilli starter cultures. Lactobacillus plantarum F2C, L. plantarum U2A and L. plantarum U2C were used as starter cultures (singly and randomly-combined) to ferment cassava for 72hours. High Performance Liquid Chromatography technique was used to quantify lactic acid. Data were subjected to statistical analysis at 5% level of probability. Fermentation with single and combined cultures had lactate quantities ranging between 4.08mg/mL-5.59mg/mL and 5.50mg/mL-6.91mg/mL respectively. Spontaneously fermented batch had overall least lactic acid (3.98mg/mL) and the highest (6.91g/mL) was produced by consortium of the three starters. Quantities produced were significantly unequal at 5% probability level. Mixed cultures produced more lactic acid than single starter cultures. Furthermore, the spontaneous fermentation produced the least quantity. Therefore, consortium of starter cultures could be employed to improve the yield of lactic acid during fermentation.
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