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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(5): 734-741
DOI: http://dx.doi.org/10.20546/ijcmas.2016.505.074


Production of Lactic Acid from Whey by Lactobacillus sp. Isolated
from Local Dairy Products
Sweta A. Patel* and Samir C. Parikh
P.G. Centre in Microbiology, Smt. S. M. Panchal Science College, Talod.-383215, Dist. Sabarkantha, Gujarat, India
*Corresponding author
Abstract:

A large volume of whey containing high energy protein and milk sugar is discharged from dairy industry, which causes environmental pollution and also economic loss. Whey may be utilized for lactic acid production having wide range of applications.  The aim of this work was to study the fermentation of whey for the production of lactic acid using newly isolated Lactobacillus bacteria.  The effect of different process parameters such as pH of the medium, temperature, inoculums size, and incubation time was monitored to enhance the conversion from whey sugar to lactic acid. Lactic acid production was 29.6 gm/L at after an incubation period of 72 h as compared to commercial strain Lactobacillus delbrukii MTCC 911 was produce lactic acid 12.22 gm/L after 24 h (Guha et al., 2013).


Keywords: Lactic acid,Whey, Lactobacillus sp. dairy products
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How to cite this article:

Sweta A. Patel and Samir C. Parikh. 2016.  Production of Lactic Acid from Whey by Lactobacillus sp. Isolated from Local Dairy ProductsInt.J.Curr.Microbiol.App.Sci. 5(5): 734-741. doi: http://dx.doi.org/10.20546/ijcmas.2016.505.074