Production of lactic acid by a local isolate of lactobacillus paraplantarum

الملخص EN

Microbial fermentation have several advantages to produce pure lactic acid (LA) by using cheap material.

Whey is a byproduct of cheese industry utilized as fermentation media with local isolate L.

paraplantarum.

LA diagnosed with high performance liquid chromatography (HPLC), Nuclear magnetic resonance (NMR) and fourier transform infrared spectroscopy (FTIR).

The results of HPLC shows appearance time of peak is equal to 5.361.

The acid yield is 65% .

The NMR spectrum indicates that, the band (1-1.5) ppm attributed to the CH3 group while the band within (4-4.5) ppm belonged to the hydroxyl protons and the proton of the second carbon atom.

The FTIR spectrum of isolated LA confirmed the main peaks for lactic acid.