The present study was carried out to optimize cheese whey media composition for maximum lactic acid production by Lactobacillus casei using Response Surface Methodology. Four media components i.e. CSL, K2HPO4, MgSO4, and Sodium acetate were subjected for optimization Response surface methodology (RSM) a central composite design to determine the optimal concentration of these components for lactic acid production by Lactobacillus casei. A satisfactory fit of the model was realized. Lactic acid production was significantly affected by interaction of CSL, K2HPO4, MgSO4, and Sodium acetate. Very close correlationship between experimental and predicted value was observed. The expected yield of lactic acid under this optimal condition (CSL 0.10%, K2HPO4 0.36%, MgSO4 0.42%, and Sodium acetate 0.32%) was 15.43 g/L and actual yield under this condition was 15.85 g/L. The subsequent validation experiment confirmed the validity of the statistical model. From the results obtained, it is concluded that Lactobacillus casei showed the maximum production of lactic acid 24.90 g/L after 48 hours of fermentation in static mode. In the present study found approximately 50% efficiency for lactic acid production in cheese whey based media. Cheese whey can be used as cheap carbon source for lactic acid production and it also gives further potential for industrial production of lactic acid.
Prof. Dr. Bilal BİLGİN