Parametric determination for microbial search for production of lactic acid

The optimization of parametric conditions, viz. molasses concentration, pH, temperature and incubation period have been studied for bioproduction of lactic acid by Lactobacillus casei NCIM-2617. It has been found that lactic acid fermentation by Lactobacillus casei NCIM-2617 proceeds best when a molasses solution of 15% (W/V) is allowed to ferment for 6 days of incubation period at 36°C temperature by maintaining the pH values of fermenting medium at 6.0 along with other bioingredients supplements required by the Lactobacillus casei NCIM-2617.