Impact of acriflavine on bioproduction of microbial lactic acid

The impact of acriflavine on bioproduction of lactic acid by some lactic acid producing bacteria such as Lactobacillus jugrti NCIM- 2367, Lactobacillus lactis NCIM-2369, Lactobacillus plantarum NCIM-2373, Lactobacillus brevis NCIM-2436 and Lactobacillus delbrueckii NCIM-2025 has been studied. The bacterial strain Lactobacillus delbrueckii NCIM-2025 has been found quite effective and useful for maximum bioproduction of lactic acid, i.e,; 10.745 g/100 ml of lactic acid which is 12.360% higher in comparison to control fermentor flasks, i.e,; 9.563 g/100ml at 4.0×10-5 M molar concentration of acriflavine mutagene. It has been found that bioproduction of lactic acid in the presence of acriflavine at optimum molar concentration, i.e; at 6.0×10-5 M attains its best activity when 24% (w/v) molasses solution is allowed to ferment for 5 days of optimum incubation period, at 380C temperature by maintaining the pH value of the fermentation medium at 5.9 along with other nutritional ingredients required by the lactic acid bacteria.