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Fermenting Saudi Wasted Dates by Using <i>Lactobacillus casei</i>(ATCC 393), <i>Acidophilus</i>(CICC 6088) and the Mixed-Culture Bacteria to Produce Lactic Acid

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Open Journal of Applied Sciences 2018年第4期8卷 150-157页

作者： Mahmoud H. Bushara Fahad Alkoaik Ahmed Abasaeed ronnel fulleros Department of Agricultural Engineering College of Food and Agriculture Sciences King Saud University Riyadh Kingdom of Saudi Arabia Department of Agricultural and Biological Engineering Faculty of Engineering University of Khartoum Khartoum Sudan Department of Chemical Engineering College of Engineering King Saud University Riyadh Kingdom of Saudi Arabia

The Kingdom of Saudi Arabia produces over one million metric tons annually, which returns a 20% of wasted dates annually. Lactic acid and its derivatives are widely used in food, pharmaceutical and textile industries. There has been an increase in lactic acid production because it is used as a raw material to produce polylactic acid, a polymer that is used as a special medical and environmental friendly biodegradable plastic. This study aimed to use wasted dates to produce lactic acid by single culture Lactobacillus casei (ATCC 393), Lactobacillus acidophilus (CICC 6088) and the mixed culture using batch fermentation. The investigation results showed that the maximum concentration of lactic acid for ATCC 393, CICC 6088 and the mixed culture are 87, 84 and 84 g/l respectively. For single CICC 6088 and the mixed culture, the total percentage of glucose and fructose utilized was found to be 100%;76%, respectively, whereas in the case of the single culture ATCC 393, the total percentage of glucose and fructose were 100% and 72%, respectively. With regard to lactic acid concentration, and sugar consumption, the results revealed that the single culture ATCC 393 produced the optimum lactic acid of 87 g/l for 48 hr with initial sugar concentration of 90 g/l.

关键词： Lactic Acid Culture Lactobacillus Wasted Dates and Fermentation

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