Production Of Lactic Acid From Tamarind Kernel By Lactobacillus Casei
Sunder T. Kelkar, Prakash A. Mahanwar
KEY WORDS: Acid hydrolysis, Agro waste biomass , Fermentative production of Lactic acid, L. casei, Tamarind kernel powder.
ABSTRACT: In present work lactic acid is produced by microbial fermentation of sugar obtained from tamarind kernel powder (TKP) and its feasibility has been studied for use as raw replacement for glucose. Saccharification of tamarind seed powder is carried out by acid hydrolysis using sulfuric acid (H2SO4). Optimization of acid catalyst concentration and hydrolysis time was carried out in a steam autoclave to get higher yield in short time. The highest yield of reducible sugar of 0.71 g/g of substrate has been obtained by using 0.5 N H2SO4 at 121°C, in 30 min. This tamarind kernel hydrolyzate (TKH) after neutralization and charcoal treatment is used as a source of reducible sugar for production of lactic acid. Four commonly used lactobacillus strains were used to study the suitable microorganism for the fermentative production of lactic acid from TKH sugar media. Out of them the strain giving better result Lactobacillus casei -2125, is selected for the further studies. The rate of glucose consumption and lactic acid production by Lactobacillus casei -2125 for standard glucose media and for TKH sugar media was studied in batch fermentation. The results for the standard media of glucose and the TKH was comparable and show nearly 90% conversions in 66 to 72 hour of reaction time, respectively. It gives production of lactic acid up to 81 gl-1 with productivity rate of 1.12g / l / hr. A yield of 0.58 g of lactic acid is obtained from each gram of TKP. It shows that the TKP can be used as a suitable and cheap raw material for the lactic acid production.
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