Production of L(+) lactic acid from sweet sorghum, date palm, and golden syrup as alternative carbon sources

Abstract

AbstractLactic acid production has been carried out using (a) Lactobacillus delbruckii, (b) optimal production medium comprised of 10% carbon source derived from sweet sorghum (SS) (Sorghum bicolor)/golden syrup (GS; molasses after glucose crystallization)/date palm (DP) juice (Phoenix dactylifera L.), 1% yeast extract, 0.6% sodium acetate, 0.5% KH2PO4, and 0.5% MgSO4 · 7H2O, (c) in batch mode, (d) at 45 ± 1°C, 150 rpm, anaerobic condition, and pH 5.5 ± 0.1, and (e) sterilized CaCO3 powder at regular intervals for neutralization to promote optimal utilization of sugar. The lactic acid (LA) productivity was higher from the use of GS and less from SS as well as DP juice. Decolorization of carbon sources prior to use in fermentation gave LA, meeting food grade specifications.