Lactic acid fermentation of dahlia tuber starch and waste using Lactobacillus bulgaricus: A comparative study

3rd International Conference on Chemical Engineering Sciences and Applications 2017

Praputri, E.^1 ; Sundari, E.^1 ; Martynis, M.^1 ; Agenta, P.^1

Chemical Engineering Department, Bung Hatta University, Jl. Gajah Mada No. 19 Olo Nanggalo Padang, Sumatera Barat, Indonesia^1

关键词: Comparative studies;    Effect of pH;    Fermentation process;    Fermentation products;    Lactic acid fermentation;    Lactic acid production;    Lactobacillus bulgaricus;    Tuber starch;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/334/1/012072/pdf
DOI  :  10.1088/1757-899X/334/1/012072

来源: IOP

【 摘 要 】

Lactic acid fermentation of dahlia tuber starch and waste was performed by means of Lactobacillus bulgaricus through enzymatic hydrolysis followed by fermentation process. The effect of pH condition on lactic acid production was investigated during the process. The selected bacteria produced lactic acid after 24 hours of fermentation and the productivity was increase after 24 hours of fermentation. After 120 hours of fermentation, it was found that dahlia tuber starch can produce up to 16.18% of lactic acid, whereas lactic acid produced from dahlia tuber waste was only 0.40% at pH of 4. The lactic acid production increase significantly for pH 3.5 and 4 until 96 hours of fermentation, then slowed down. On the other hand, for pH 4.5 the lactic acid production increase until 48 hours of fermentation and then slowed down. The identification of fermentation product indicated that the lactic acid produced in this study was 16.20%, acidic, yellow and cloudy with pH 3.4 - 4.2. The density of lactic acid produced ranged between 1.21 to 1.25 gr/ml.