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Production of lactic acid
from corn cobs hydrolysate through fermentation by
Lactobaccillus delbrukii
Zulfiqar Ali*, Faqir
Muhammad Anjum and Tahir Zahoor
Institute
of Food Science and Technology, University of Agriculture,
Faisalabad.
*Corresponding author. E-mail:
zasafi@yahoo.com
Accepted 12
June, 2006 |
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This study
describes several essential factors for indirect and
effective lactic acid production from food wastes by strains
of Lactobaccillus delbrukii using corn cob
hydrolysates. The fermentation conditions considered were
glucose concentration (1 - 5%), temperature (34 - 40oC),
time (0 - 8 days) and pH (5 - 6). After pretreatment of corn
cobs by dilute acid, the lignocellulosic residue was used as
raw materials for the saccharification and followed by
lactic acid fermentation. The best fermentation conditions
were 40oC temperature, after 84 h of fermentation
time. In the saccharification and subsequently fermentation
process, the final concentration of lactic acid reached
17.73 g/L based on the glucose (reducing sugars) extracted
from the saccharified corn cobs at pH 5-6.
Key
words:
Corn cobs, reducing sugars, Lactobacillus delbrukii,
fermentation, lactic acid. |
