NDLI: Studies on Optimization of Sustainable Lactic Acid Production by Bacillus amyloliqiens from Sugarcane Molasses through Microbial Fermentation

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

Content Provider	MDPI
Author	Kumar, Balasubramanian Vignesh Muthumari, Balakrishnan Kavitha, Murugan Kumar, John Kennedy John Praveen Thavamurugan, Subbu Arun, Alagarsamy Basu, Muthuramalingam Jothi
Copyright Year	2022
Description	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 amyloliqiens 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.
Starting Page	7400
e-ISSN	20711050
DOI	10.3390/su14127400
Journal	Sustainability
Issue Number	12
Volume Number	14
Language	English
Publisher	MDPI
Publisher Date	2022-06-16
Access Restriction	Open
Subject Keyword	Sustainability Microbiology Optimization Microbial Fermentation Lactic Acid Production Sugarcane Molasses Bacillus Amyloliquefaciens
Content Type	Text
Resource Type	Article

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