Production of lactic acid by a local isolate of lactobacillus paraplantarum
Joint Authors
Ali, Zaynab Abd
Nimah, Ala
Hannush, Widad S.
Source
Euphrates Journal of Agriculture Science
Issue
Vol. 13, Issue 3 (30 Sep. 2021), pp.1-8, 8 p.
Publisher
Publication Date
2021-09-30
Country of Publication
Iraq
No. of Pages
8
Main Subjects
Topics
Abstract 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.
American Psychological Association (APA)
Ali, Zaynab Abd& Nimah, Ala& Hannush, Widad S.. 2021. Production of lactic acid by a local isolate of lactobacillus paraplantarum. Euphrates Journal of Agriculture Science،Vol. 13, no. 3, pp.1-8.
https://search.emarefa.net/detail/BIM-1266165
Modern Language Association (MLA)
Ali, Zaynab Abd…[et al.]. Production of lactic acid by a local isolate of lactobacillus paraplantarum. Euphrates Journal of Agriculture Science Vol. 13, no. 3 (2021), pp.1-8.
https://search.emarefa.net/detail/BIM-1266165
American Medical Association (AMA)
Ali, Zaynab Abd& Nimah, Ala& Hannush, Widad S.. Production of lactic acid by a local isolate of lactobacillus paraplantarum. Euphrates Journal of Agriculture Science. 2021. Vol. 13, no. 3, pp.1-8.
https://search.emarefa.net/detail/BIM-1266165
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1266165
