Volume 3, Issue 11
Comparative analysis of crude and pure lactic acid produced by Lactobacillus fermentum and its inhibitory effects on spoilage bacteria.
Author: Jatindra Nath Mohanty, Pratyush Kumar Das, Sonali Nanda, Priyanka Nayak and Puspita Pradhan
Abstract: Lactic Acid is one of the most industrially important acids which have a wide spread application. It is mostly present in two forms i.e. L-form and D-form. In this work the aim was to produce lactic acid from Lactobacillus fermentum via three different production medium viz. MRS Broth, Whey Basal Broth and Skimmed Milk Broth and optimization of these mediums to maximize the production, followed by purification of the crude lactic acid by Ion exchange chromatography. Titrimetric assay was carried out at each & every step to determine the level of purity along with the checking of anti-bacterial activity. High purity as much as 85 percent was achieved. Finally the purified elutes were subjected to Thin layer Chromatography (TLC) and their Rf Values were determined.
Fig: Chemical Structure of Lactic Acid
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