National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A large volume of whey containing high energy protein and milk sugar is discharged from dairy industry, which causes environmental pollution and also economic loss. Whey may be utilized for lactic acid production having wide range of applications. The aim of this work was to study the fermentation of whey for the production of lactic acid using newly isolated Lactobacillus bacteria. The effect of different process parameters such as pH of the medium, temperature, inoculums size, and incubation time was monitored to enhance the conversion from whey sugar to lactic acid. Lactic acid production was 29.6 gm/L at after an incubation period of 72 h as compared to commercial strain Lactobacillus delbrukii MTCC 911 was produce lactic acid 12.22 gm/L after 24 h (Guha et al., 2013).
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