Enhancement of lactic acid production with ram horn peptone by Lactobacillus casei

Abstract

Ram horns are a waste material from the meat industry. The use of ram horn peptone (RHP) as a supplement for lactic acid production was investigated using Lactobacillus casei. For this purpose, first, RHP was produced. Ram horns were hydrolysed by treating with acids (3 M H2SO4 and 6 M HCl) and neutralizing the solutions to yield ram horn hydrolysate (RHH). The RHH was evaporated to yield RHP. The amounts of protein, nitrogen, ash, some minerals, total sugars, total lipids and amino acids of the RHP were determined and compared with a bacto-tryptone from casein. When the concentrations (1–6% w/v) of the RHP were used in bacterial growth medium as a supplement, 2% RHP (ram horn peptone medium) had a maximum influence on the production of lactic acid by L. casei. The content of lactic acid in the culture broth containing 2% RHP (43 g l−1) grown for 24 h was 30% higher than that of the control culture broth (33 g l−1) and 10% higher than that of 2% bacto-tryptone (39 g l−1). RHP was demonstrated to be a suitable supplement for production of lactic acid. This RHP may prove to be a valuable supplement in fermentation technology.