Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334)
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.
*Author to whom correspondence should be addressed.
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.
Keywords: Lactobacillus casei, Lactic acid, cassava peel, hydrolysates, optimisation