Vol. 1, Issue 1 (2016)
A comparative study on Lactic acid production from Canistel fruit using Lactobacillus species
Author(s): Mridul Umesh, Thazeem B, Vikas OV
Abstract: The high production cost involved in the chemical synthesis of Lactic acid along with its ever increasing demand due to wide spread application calls for new approaches to screen and produce LA from cheap and inexpensive raw material. The main focus of the research work is to produce LA from an under-utilized tropical fruit canistel (Pouteria campechiana) by employing three species of lactobacillus. The analysis of nutritive content revealed an appreciable amount of carbohydrates (36.1%) and reducing sugars (19.8%) in canistel pulp. The highest amount of LA was produced by L. casei (20.07g/L) followed by L. acidophilus (18.9g/L) and L. plantarum (18.9g/L).