Studies on Optimization of Sustainable Lactic Acid Production by Bacillus amyloliquefaciens from Sugarcane Molasses through Microbial Fermentation

Balasubramanian Vignesh Kumar; Balakrishnan Muthumari; Murugan Kavitha; John Kennedy John Praveen Kumar; Subbu Thavamurugan; Alagarsamy Arun; Muthuramalingam Jothi Basu

Studies on Optimization of Sustainable Lactic Acid Production by Bacillus amyloliquefaciens from Sugarcane Molasses through Microbial Fermentation

Balasubramanian Vignesh Kumar; Balakrishnan Muthumari; Murugan Kavitha; John Kennedy John Praveen Kumar; Subbu Thavamurugan; Alagarsamy Arun; Muthuramalingam Jothi Basu

Lactic acid is the meekest hydroxyl carboxylic acid (2-hydroxy propionic acid) which is a colorless, odorless, hygroscopic, organic compound with no toxic effect, a very inevitable and versatile chemical used in the Food, cosmetics, textile, and pharmaceutical industries for very long years. Lactic acid was produced as non-racemic when specific microbial strains were used: therefore, microbial fermentation gained more attention. Albeit the substratum used for the microbial fermentation price is much exorbitant. Wherefore, identifying the best and cheap substrates is a bottleneck for the scientific community. Sugarcane molasses is the best source of components for microbial growth and cheap raw material for Lactic acid fermentation. This study produced sustainable lactic acid from sugarcane molasses by the Bacillus amyloliquefaciens J2V2AA strain with a higher production of 178 gm/L/24 h. The produced lactic acid was characterized and analyzed by UV-Visible Spectrum, FTIR Spectrum, TLC, and HPLC.

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