జర్నల్ ఆఫ్ మెటబాలిక్ సిండ్రోమ్

Lactic acid Production by a Mixed Culture of Lactic Bacteria Based on Low Value Dates Syrup and Their Metabolic Uses

Abstract

Jacob Varghese B, Khai Bui, Naomi Divall, Alexander Egan, Ali Kermani, Adam Lodge and Daniela Vollmer

The common varieties of dates represent about 30% of national production. They are generally reserved for cattle feeding and sometimes thrown into the wild. Among these varieties, palm dates very rich in carbohydrates (glucose, fructose and sucrose) and contains practically most of minerals (Ca, Fe, K, Na, etc.). The use of fermentation technology is necessary to save the genetic heritage and enhances by-product of dates in various bio products. Lactic acid is a natural organic acid. The fermentation substrates most commonly used are glucose and fructose. The lactic acid has a major importance in food and pharmaceutical industries. It is used also in drink industries, medicines etc. Algeria till today continues to import this organic acid. The objective of this study is the use of dates syrup as a substrate for the production of lactic acid, this study allowed us to have interesting results. Mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus, grown in batch fermentation. Two culture mediums were tested, the un-enriched one and the one enriched with Tween80 (1 g/l), MgSO4 (1 g/l), MnSO4 (1.5 g/l), from the results obtained by fermentation trials, the enriched medium seems best suited with a yield of lactic acid 49 g/l, where comes from its economical and commercial interest.