Open AccessComparing the Performance of Lactobacillus delbrueckii and Lactobacillus rhamnosus on The Formation of Lactic Acid from Glucose
Author(s) -
Yanty Maryanty,
Sigit Hadiantoro,
Kristina Widjajanti,
Ruri Hapsari Kinasih,
Vicky Meritha Nanda Natalia
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1053/1/012042
Subject(s) - lactic acid , lactobacillus rhamnosus , lactobacillus , fermentation , food science , lactic acid fermentation , chemistry , lactobacillaceae , bacteria , biology , genetics
For producing lactic acid, it may use pure glucose. Lactic acid is a category in organic compounds, and it has a high sales value since being used in the food processing industry is quite diverse. Lactic acid has also has used in numerous manufacturing fields and that same food industry, including pharmaceuticals, cosmetics, chemicals, and textiles. We can make lactic acid from refined starch and cellulose fermentation materials; lactic acid is a monomer of poly-lactic acid (PLA), the primary ingredient manufacturer of environmentally friendly biodegradable plastic. Variables used in this research include up to 10-60 percent for medium BHM (Bushnell Haas Medium), 40-60 percent for medium MRS (de Man Rogosa and Sharpe), and Lactobacillus delbrueckii and Lactobacillus rhamnosus for glucose concentration. After the fermentation process, we took lactic acid, and absorbance, lactic acid, and glucose levels have measured. The study shows that best-operating conditions are 21 hours of fermentation time. Lactobacillus delbrueckii develops more vital lactic acid from both the media used, BHM, and MRS media.