The Optizmum Condition for Lactic Acid Yield From Pineapple Wastewater Using Lactobacillus Casei

Abstract

For several reasons, the utilization of the fermentation process to produce lactic acid has been studied from carbohydrate sources and other sources. Accordingly, the use of biotechnology to produce lactic acid is found to be less costly compared to chemical synthesis. Lactic acid, which is the raw material for the production of biodegradable poly lactic acid, can easily be obtained from industrial wastes such as pineapple waste. The process can positively affect the environment by reducing the amount of liquid and solid waste that is harmful to the environment. This study aims to optimize the conditions for the lactic acid yield from pineapple wastewater using lactobacillus casei. The lactobacillus casei was propagated in MRS broth for three successive times before the fermentation of pineapple wastewater as the substrate, using the cheapest and simplest technique, namely shake flask fermentation in aerobic conditions at different temperatures (30°C, 37°C, 45°C), different inoculum sizes (5%, 10%, 15%) and pH. The viability of probiotics was determined spectrophotometrically at a 600nm wavelength. The results showed that the best bacterial growth to produce an optimum lactic acid concentration was obtained at 37°C and a 5% inoculum size at pH 6. The effect of the pineapple wastewater culture medium on bacterial growth was comparable to that of MRS.