An economic approach for lactic acid production using inexpensive sources

The impact of acridine-3,6-diamine on lactic acid fermentation by some lactic acid bacteria such as Lactobacillus amylophilus R-88, Lactobacillus amylovorus R-95, Lactobacillus lactis R-83 and Lactobacillus helveticus R-79 was assessed. It was found that the strain of Lactobacillus helveticus R-79 was much effective and good lactic acid producer. The compound acridine-3,6-diamine was found stimulatory when 18.50% (w/v) molasses solution was allowed to ferment at pH 6.2, temperature 37.00C and optimum incubation period of 6 days. It has been found that there is a gradual increase in the production of lactic acid with stepping up of the compound acridine-3,6-diamine till the maximum yield of lactic acid, i.e., 8.363 g/100 ml was obtained at its molar concentration of 6.0× 1/10000×10M which is 15.272% higher in comparison to control fermentor flasks in 6 days of optimum incubation period.