Comparative study of fermentative capacity of different lactobacilli strain to produce lactic acid from tamarind kernel powder
Prakash Mahanwar, Sunder Kelkar
In present work four different lactic acid producing bacteria (LAB) were used for the production of the lactic acid from tamarind kernel powder (TKP) and checked its feasibility to be used as raw material instead of glucose. Hydrolysis of tamarind seed powder is carried out by acid catalyst, sulfuric acid and it is used as carbon source for lactic acid production. The different fermentation parameters were studied for four L-lactic acid producing bacteria (LAB) i.e Lactobacillus bulgaricus-2056 (LB-S1), Lactobacillus delbrueckii-2025 (LD-S2), Lactobacillus casei -2125 (LC-S3), Lactobacillus casei var. rhamnosus - 2364 (LC-S3) using glucose standard culture and tamarind kernel hydrolysate (TKH) sugar culture. Out of the four strains used, Lactobacillus casei -2125 gave best results for the sugar consumption and lactic acid production. It gives nearly 85 % conversion in 70 hour of fermentation. It gives productivity of lactic acid up to 80 g.l-1 with respect to TKH sugar and production rate of 1.08 g/l/hr. Productivity of 0.58 g.g-1 of tamarind kernel power was observed in the experiment. It shows that the Lactobacillus casei -2125 strain can give higher production of lactic acid using tamarind kernel sugar.