Short Communication Production of Lactic Acid from Corn Cobs Through Fermentation by Lactobacillus delbruekii

Authors

  • Zulfiqar Ali Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Faqir Muhammad Anjum Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Tahir Zahoor Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Keywords:

: corn cobs, fermen tation, lactic acid, Laclobaciflus defbruekii

Abstract

 Corn cobs were used as the source of red uci ng sugars for con version i nto lactic acid through fermentation by a local strai n of Lactobacillus defbruekii, under varyi ng parameters of ti me, temperature, pH and glucose concentration . The prod uction of lactic acid sign i ficant l y i ncreased wi th i ncrease i n pH, fermentation time and gl ucose concentration ( 1 -5%) and was sign i  ficantly h i gh  (8.40 g/1) at pH  6, wh i le significan tl y low (7.67 g/1) at pH   5.

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Published

2007-12-09

How to Cite

Ali, Z., Anjum, F. M., & Zahoor, T. (2007). Short Communication Production of Lactic Acid from Corn Cobs Through Fermentation by Lactobacillus delbruekii. Biological Sciences - PJSIR, 50(6), 408–410. Retrieved from http://v2.pjsir.org/index.php/biological-sciences/article/view/1074

Issue

Vol. 50 No. 6 (2007): Pakistan Journal of Scientific and Industrial Research

Section

Articles