Keywords: beet molasses, lactic acid, fermentation, optimisation, sugar concentration, yeast extract, mathematical modelling, inoculation, temperature
Optimisation of lactic acid fermentation from beet molasses by strain FD173
Beet molasses was used to produce lactic acid in this study. Effects of initial sugar concentration in beet molasses, inoculation of lactic acid bacteria, yeast extract concentration, temperature and time of fermentation on lactic acid generation were investigated. Orthogonal regress experiment design was adopted based on the single factor experimental results. Corresponding mathematical model was established to optimise and predict lactic acid production. The optimum fermentation conditions were: initial sugar concentration of 80 g/L, inoculation of 5%, temperature of 37°C, yeast extract of 5.5%, time of 108 h, corresponding maximum lactic acid concentration was 53.61 g/L.