Abstract
The production of lactic acid by fermentation accounts for more than 50% of the world production. To meet the demand, efforts to lower the costs have been the objective of several studies. This work aimed to study the lactic acid production in cashew apple (Anacardium orcidentale) syrup. The microorganism used was the Leuconostoc mesenteroides B512F. In the experimental investigation, the ideal concentrations of yeast extract and initial sugar were determined. A second experimental investigation was carried out with cashew apple syrup by adding yeast extract and phosphate and by diluting the syrup according to the initial sugar concentrations to optimize the medium culture. A kinetic study was carried out with the optimized substrate obtained. The results showed that the studied strains can produce lactic acid in satisfactory concentrations provided the natural syrup substrate contains only yeast extract and phosphate.
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