ABSTRACT

In this study, Lactobacillus was used to produce lactic acid from molasses through fermentation. Fermentation was carried out at various pHs, temperatures, and fermentation times based on Design Expert’s version 11 recommendations.

The fermentations were carried out in medium-sized rubber containers with 50ml sugar cane molasses measured for each run (culture media). The experimental design and statistical analysis were based on three factors.

Temperatures of 30 ºC, 36 ºC, and 42 ºC; pH of 1, 7, and 13; with fermentation time of 1 day, 4 days and 7 days were used to obtain 20 experimental runs data using Design Expert version 11. A total of 20 experiments were carried out under predetermined fermentation time, pH and temperature conditions.

The total amount of lactic acid produced was determined using an analytical method. The analysis of experimental findings and the interaction effect were investigated, and the optimum yield of lactic acid production was found to be 3.38% at 34°C, pH 9, and a 5-day fermentation time.

The most important factors influencing the production of lactic acid, according to the experimental results, were fermentation time, pH, and temperature.