Question

How is lactic acid isolated from molasses

Answer 1

The production of lactic acid from molasses by mixed populations of (1) Lactobacillus bulgaricus AU (isolated from curd) and L. casei (supplied by NCL, Poona-8, India) and (2) L. bulgaricus, L. delbrueckii (supplied by NCL, Poona-8, India), and L. casei was studied. It has been found that association of L. bulgaricus with L. casei slightly enhances the yield of lactic acid, while the mixed population of L. bulgaricus, L. delbrueckii, and L. casei is as effective as L. bulgaricus alone.

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Answer 2

Lactic acid isolated from molasses

• Within 40 hours of fermentation, 190 g/liter of molasses sugar produced the highest amount of lactic acid (166 g/liter), with a rise in optical density from 1.5 to 21.6 and a drop in pH from 6.0 to 5.3. Due to the molasses' buffering effect, the pH of the fermentation did not significantly change.
• Industrial production of lactic acid involves the fermentation of carbohydrates (such as sugar and starch) by bacteria, followed by separation procedures like precipitation, distillation, and reactive extraction. However, these traditional separation techniques require a lot of energy.
• Chemical synthesis and microbial fermentation can both result in the production of lactic acid. The racemic mixture (L and D stereoisomers) has an equal concentration as a result of the chemical pathway (De Oliveira, Coelho, et al., 2018). Depending on the microorganism, fermentation produces either one of the stereoisomers or a combination with a changeable composition. Additionally, fermentation is used to produce 90% of the lactic acid consumed globally since it is more economical.
• A family of bacteria known as Lactobacillus is found throughout nature. This genus is distinguished by its high acidity tolerance and ability to create significant amounts of lactic acid, particularly Lactobacillus plantarum2018. As a heteroffermentative microbe, Lactobacillus plantarum needs a complex medium with a variety of nutrients, such as fermentable carbohydrates, vitamins, amino acids, and minerals. The choice of carbon and nitrogen sources in the medium formulation is crucial for this bacterium to produce lactic acid.

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