Studies on Optimization of Sustainable Lactic Acid Production by Bacillus amyloliquefaciens from Sugarcane Molasses through Microbial Fermentation

Balasubramanian Vignesh Kumar, Balakrishnan Muthumari, Murugan Kavitha, John Kennedy John Praveen Kumar, Subbu Thavamurugan, Alagarsamy Arun and Muthuramalingam Jothi Basu
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Balasubramanian Vignesh Kumar: Department of Botany, Alagappa University, Karaikudi 630 003, India
Balakrishnan Muthumari: Department of Botany, Alagappa University, Karaikudi 630 003, India
Murugan Kavitha: Department of Botany, Alagappa University, Karaikudi 630 003, India
John Kennedy John Praveen Kumar: Department of Botany, Alagappa University, Karaikudi 630 003, India
Subbu Thavamurugan: Department of Botany, Bharathidasan University, Tiruchirappalli 620 024, India
Alagarsamy Arun: Department of Microbiology, Alagappa University, Karaikudi 630 003, India
Muthuramalingam Jothi Basu: Directorate of Distance Education, Alagappa University, Karaikudi 630 003, India

Sustainability, 2022, vol. 14, issue 12, 1-16

Abstract: Lactic acid is the meekest hydroxyl carboxylic acid (2-hydroxy propionic acid) which is a colorless, odorless, hygroscopic, organic compound with no toxic effect, a very inevitable and versatile chemical used in the Food, cosmetics, textile, and pharmaceutical industries for very long years. Lactic acid was produced as non-racemic when specific microbial strains were used; therefore, microbial fermentation gained more attention. Albeit the substratum used for the microbial fermentation price is much exorbitant. Wherefore, identifying the best and cheap substrates is a bottleneck for the scientific community. Sugarcane molasses is the best source of components for microbial growth and cheap raw material for Lactic acid fermentation. This study produced sustainable lactic acid from sugarcane molasses by the Bacillus amyloliquefaciens J2V2AA strain with a higher production of 178 gm/L/24 h. The produced lactic acid was characterized and analyzed by UV-Visible Spectrum, FTIR Spectrum, TLC, and HPLC.

Keywords: optimization; microbial fermentation; lactic acid production; sugarcane molasses; Bacillus amyloliquefaciens (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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