Submerged fermentation of lactic acid by Lactobacillus bulgaricus NCIM-2095 under 5,5’-Diphenylhydantoin exposure

The present study investigates the influence of 5,5'-diphenylhydantoin exposure on submerged fermentation of lactic acid by Lactobacillus bulgaricus NCIM-2095. Hydantoin derivatives are known to interact with microbial regulatory pathways, thereby modulating metabolic fluxes. Fermentation experiments were conducted to evaluate lactic acid yield, cell growth kinetics, and substrate utilization in the presence of varying concentrations of 5,5'-diphenylhydantoin. Results indicated a concentration-dependent response, wherein moderate exposure enhanced lactic acid accumulation, while higher doses exerted inhibitory effects on biomass productivity. The stimulatory effect is attributed to the compound’s ability to influence enzymatic activity and cellular redox balance, leading to improved metabolic efficiency. This study highlights the potential of 5,5'-diphenylhydantoin as a regulatory modulator in microbial fermentation processes, opening new avenues for optimizing lactic acid bioproduction through targeted chemical modulation strategies. The influence of 5'5- Diphenylhydantoin on submerged fermentation of lactic acid by Lactobacillus bulgaricus NCIM-2095 under optimized conditions has been assessed. It has been found that the compound 5'5-Diphenylhydantoin is stimulatory and enhances the yield of lactic acid by Lactobacillus bulgaricus NCIM-2095 to an extent of 10.406% higher in comparison to control , i.e; 6.150 g /100 mL at 5.0×10-5M molar concentration of the compound 5'5-Diphenylhydantoin when 15% molasses solution (w/v)is allowed to ferment at pH 6.0 ,temperature 410C and incubation period of 7 days along with some other rich ingredients required by the Lactobacillus bulgaricus NCIM-2095.