Evaluation of Br-MMC as a modulator in lactic acid fermentation mediated by LABs

Br-MMC typically refers to 4-Bromo7-methoxy coumarin, a halogenated derivative of coumarin. Coumarin can regulate the growth, metabolism, or enzyme activity of LABs. Evaluation of Br-MMC as a modulator in lactic acid fermentation mediated by LABs viz. Lactobacillus rhamnosus NCIM-1656, Lactobacillus casei NCIM-1692, L. helveticus NCIM-1661 and L. pentosus NCIM-1662 has been assessed. It has been found that the LABs strain of Lactobacillus casei NCIM-1962 was much effective and good lactic acid producer. The compound Br-MMC was found as modulator when 25% molasses solution (w/v) was allowed to ferment at pH 5.9, temperature 380C, and optimum incubation period of 7 days. It has been found that there is a gradual increase in the production of lactic acid with steping of the compound Br- MMC till the maximum yield of lactic acid i.e., 9.925 g/100 ml was obtained at its molar concentration of 5.0×10–5M which is 9.006% higher is comparison to control.