Abstract

Optimisation of Lactic Acid Fermentation

Author(s): Popat S Virkar and Shirish S Pingale*

Lactic acid fermentation is a biological process by which glucose, fructose, and sucrose are converted into cellular energy and the metabolite lactate. It is an anaerobic fermentation reaction that basically occurs in presence of some bacteria and animal cells. The aim of present work is to observe the changes which occur during the fermentation of milk with temperature interval 10⁰C to 40⁰C, the amount of lactic acid produced, pH, time required for fermentation and the pot properties were performed. The results were summarized. The optimum temperature at which fermentation rate is highest is found to be 30⁰C. The maximum time required for fermentation is 15 hours. The maximum amount of lactic acid is formed in the earthen pot. The reported pH at which fermentation takes place is found to be range of 6.5 to 7.5. The lactic acid fermentation is the simplest type of fermentation. In essence, it is a redox reaction. In anaerobic conditions, the cells primary mechanism of ATP production is glycolysis. In homo-lactic fermentation, one molecule of glucose is converted to two molecules of lactic acid

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