Short Communication Production of Lactic Acid from Corn Cobs Through Fermentation by Lactobacillus delbruekii
Keywords:
: corn cobs, fermen tation, lactic acid, Laclobaciflus defbruekiiAbstract
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.
Downloads
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 https://v2.pjsir.org/index.php/biological-sciences/article/view/1074
Issue
Section
Articles