CHANGES IN THE QUALITY CHARACTERISTICS OF FERMENTING MOLASSES DURING LACTIC ACID PRODUCTION WITH Lactobacillus plantarum

MOUAU/11/17537 | 77 pages (13968 words) | Projects

ABSTRACT

Concerns over the microbial production of commercially valuable products have been growing as a result of escalating global energy and environmental problems. Of these, lactic acid has attracted a great deal of attention due to its widespread variety of applications, one of which is the production of polylactic acid (PLA), a biodegradable polymer which have several applications in a wide range of industries, thus, the need to produce lactic acid using inexpensive processes in order to reduce the cost of production of the acid. This study, showed a process for the production of lactic acid using cheap renewable resources such as the sugar molasses. The fermentation process was carried out at an initial temperature of 30°C and pH of 6.5 with molasses content of 9.5grams per litre. The process gave a lactic acid concentration of 1.98mg/100ml of lactic acid on the 5th day of fermentation with a decline to 1.44mg/100ml at the end of the 8 days fermentation process. There was also a high biomass yield of 3.15g/L with a steady decline in specific gravity and sugar content (% sucrose) from 24.9% to 2%. The use of molasses to produce value-added products such as Lactic acid bacteria biomass and lactic acid is feasible and successful and is a possible approach to the production of lactic acid with cheap resources, thereby reducing cost of production.

Certification i

Dedication ii

Acknowledgements iii

Table of contents iv

List of tables viii

List of figures ix

Abstract x

CHAPTER ONE 1

1.0 Introduction 1

1.1 Aims and Objectives 3

CHAPTER TWO 4

2.0 Literature Review 4

2.1 Lactic Acid 4

2.1.1 Uses of Lactic Acid 8

2.2 Lactic Acid Producing Organisms 9

2.2.1 Molds and Yeast 11

2.2.2 Bacteria 12

2.3 Raw Materials for Biotechnological Production of Lactic Acid 18

2.4 Production of Lactic Acid 21

2.4.1 Chemical Synthesis of Lactic Acid 21

2.4.2 Production of Lactic Acid by Fermentation Processes 23

CHAPTER THREE 26

3.0 Materials and Methods 26

3.1 Materials 26

3.2 Methods 26

3.2.1 Collection of sample 26

3.2.2 Preparation of Media 26

3.2.2.1 Test for Sterility of Prepared Media 27

3.2.3 Preparation of samples 27

3.2.4 Isolation of Lactobacillus plantarum From Vegetables 27

3.2.5 Characterization and Identification of Bacteria Isolates 28

3.2.5.1 Macroscopic examination 28

3.2.5.2 Microscopic examination 28

3.2.5.3 Biochemical tests 30

3.2.5.4 Sugar utilization test 32

3.2.6 Production of Sugar Molasses 32

3.2.7 Quality Characteristics of Molasses 35

3.2.7.1 Moisture 35

3.2.7.2 Ash 36

3.2.7.3 Nitrogenous substances 36

3.2.7.4 Sugar 37

3.2.8 Fermentation for Lactic Acid Production 40

3.2.9 Analysis of Fermentation Process 40

3.2.9.1 Determination of pH 41

3.2.9.2 Determination of Temperature 41

3.2.9.3 Determination of Specific Gravity 41

3.2.9.4 Determination of Total Titratable Acid (TTA) 42

3.2.9.5 Determination of Cell Biomass 42

3.2.9.6 Quantification of Lactic Acid Produced 43

CHAPTER FOUR 44

4.0 Results 44

CHAPTER FIVE 56

5.0 Discussion, Conclusion, Recommendation 56

5.1 Discussion 56

5.2 Conclusion 57

5.3 Recommendation 58

REFERENCES

APPENDIX

LIST OF TABLES

Table Title Page

1, Physical Properties of Lactic Acid 7

2, Some Commercial Uses and Applications of Lactic Acid 8

3, Characteristics of Selected Bacteria, Molds and Yeasts of Interest in

Lactic Acid Production 10

4, Characterization and identification of isolated Lactobacillus plantarum 46

5, Quality Characteristics of Molasses 47

6, Quantification of Lactic Acid Content 48

LIST OF FIGURES

Figure Title Page

1, Sterioisomers of lactic acid; (a) L (+) Lactic acid (b) D (-) Lactic acid 5

2, Metabolic pathways for homofermentation and heterofermentation 14

3, Overview of the two manufacturing methods of lactic acid;

(a) Chemical synthesis and (b) Microbial fermentation 22

4, Flow chart showing the production process of sugar molasses 34

5, Graph showing %Total Titratable Acid (TTA) produced during fermentation 49

6, Graph showing changes in specific gravity during fermentation 50

7, Graph showing fluctuations in temperature during fermentation 51

8, Graph showing changes in pH during fermentation 52

9, Graph showing increase in biomass during fermentation 53

10, Graph showing decrease in sugar content (% sucrose) during fermentation 54

11, Graph showing lactic acid content (mg/100ml) during fermentation 55

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APA

MOUAU/11/17537, M (2020). CHANGES IN THE QUALITY CHARACTERISTICS OF FERMENTING MOLASSES DURING LACTIC ACID PRODUCTION WITH Lactobacillus plantarum. Mouau.afribary.org: Retrieved Sep 19, 2024, from https://repository.mouau.edu.ng/work/view/changes-in-the-quality-characteristics-of-fermenting-molasses-during-lactic-acid-production-with-lactobacillus-plantarum

MLA 8th

MOUAU/11/17537, MOUAU/11/17537. "CHANGES IN THE QUALITY CHARACTERISTICS OF FERMENTING MOLASSES DURING LACTIC ACID PRODUCTION WITH Lactobacillus plantarum" Mouau.afribary.org. Mouau.afribary.org, 23 Apr. 2020, https://repository.mouau.edu.ng/work/view/changes-in-the-quality-characteristics-of-fermenting-molasses-during-lactic-acid-production-with-lactobacillus-plantarum. Accessed 19 Sep. 2024.

MLA7

MOUAU/11/17537, MOUAU/11/17537. "CHANGES IN THE QUALITY CHARACTERISTICS OF FERMENTING MOLASSES DURING LACTIC ACID PRODUCTION WITH Lactobacillus plantarum". Mouau.afribary.org, Mouau.afribary.org, 23 Apr. 2020. Web. 19 Sep. 2024. < https://repository.mouau.edu.ng/work/view/changes-in-the-quality-characteristics-of-fermenting-molasses-during-lactic-acid-production-with-lactobacillus-plantarum >.

Chicago

MOUAU/11/17537, MOUAU/11/17537. "CHANGES IN THE QUALITY CHARACTERISTICS OF FERMENTING MOLASSES DURING LACTIC ACID PRODUCTION WITH Lactobacillus plantarum" Mouau.afribary.org (2020). Accessed 19 Sep. 2024. https://repository.mouau.edu.ng/work/view/changes-in-the-quality-characteristics-of-fermenting-molasses-during-lactic-acid-production-with-lactobacillus-plantarum

CHANGES IN THE QUALITY CHARACTERISTICS OF FERMENTING MOLASSES DURING LACTIC ACID PRODUCTION WITH Lactobacillus plantarum

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