Impact of niacinamide on biotic production of lactic acid

The impact of niacinamide on biotic production of lactic acid by some lactic acid producing bacteria such as Lactobacillus casei SH-110, Lactobacillus pentosus SH-114, Lactobacillus leichmannii SH-116, Lactobacillus delbrueckii SH-118 and Lactobacillus acidophilus SH-120 has been studied. The bacterial strain Lactobacillus pentosus SH-114 has been found quite effective and useful for maximum biotic production of lactic acid, i.e,; 7.048 g/100 ml of lactic acid which is 14.359% higher in comparison to control fermentor flasks, i.e,; 6.163 g/100ml at 4 × 1/10000 × 10M molar concentration of niacinamide mutagene. It has been found that biotic production of lactic acid in the presence of niacinamide at optimum molar concentration, i.e.; at 6.0× 1/10000 × 10M attains its best activity when 15% (w/v) molasses solution is allowed to ferment for 6 days of optimum incubation period at 340C temperature by maintaining the pH value of the fermentation medium at 6.1 along with other nutritional ingredients required by the lactic acid bacteria.