Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334)

Rahmat Folashade Zakariyah; Micheal Oluwaseyi Ojo; Kamoldeen Abiodun Ajijolakewu; Kudirat Bolanle Saliu; Risikat Nike Ahmed; Tariq Oluwakunmi Agbabiaka; Alhassan Sani

doi:10.9734/mrji/2021/v31i630325

Research Article Open access CC BY 4.0

Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334)

Rahmat Folashade Zakariyah, Micheal Oluwaseyi Ojo, Kamoldeen Abiodun Ajijolakewu, Kudirat Bolanle Saliu, Risikat Nike Ahmed, Tariq Oluwakunmi Agbabiaka, Alhassan Sani

Microbiology Research Journal International · pp. 29–42 · Published 25 Sep 2021

10.9734/mrji/2021/v31i630325

Abstract

The demand for lactic acid is steadily increasing due to the desire of its bioproduction over chemical synthesis. The associated cost, however, is a significant hurdle. This study reports lactic acid fermentation by Lactobacillus casei ATCC334 from cassava peel. It investigates the effect of unhydrolysed cassava peels, acidic, alkali hydrolysates; fermenting pH; substrate concentration; nitrogen source concentration; duration; and inoculum size. An attempt at a cheaper purification and recovery protocol relative to those currently in use was similarly performed. Acidic hydrolysate yielded 10.53%, unhydrolysed substrate gave 4.80% with alkali hydrolysate yielding 4.75%. The highest LA yield was obtained at pH 6.0, 2.0% v/v inoculum size, 25% w/v substrate concentration, 5% nitrogen source concentration. A post-optimisation combination yielded 18.3% LA suggesting that one-factor-at-a-time may be unsuitable for optimisation studies involving cassava peel and L. casei ATCC334. FTIR spectra of product suggests effective partial purification. Hence, an improvement in the optimization strategy for production is recommended for subsequent study.

Lactobacillus casei Lactic acid cassava peel hydrolysates optimisation

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Rahmat Folashade Zakariyah, Micheal Oluwaseyi Ojo, Kamoldeen Abiodun Ajijolakewu, Kudirat Bolanle Saliu, Risikat Nike Ahmed, Tariq Oluwakunmi Agbabiaka, Alhassan Sani (2021). Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334). Microbiology Research Journal International , 29–42. https://doi.org/10.9734/mrji/2021/v31i630325

Affiliations

Rahmat Folashade Zakariyah — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.
Micheal Oluwaseyi Ojo — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.
Kamoldeen Abiodun Ajijolakewu — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.
Kudirat Bolanle Saliu — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.
Risikat Nike Ahmed — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.
Tariq Oluwakunmi Agbabiaka — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.
Alhassan Sani — Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, P.M.B. 1515, Kwara State, Nigeria.

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