Production of L(+) Lactic Acid by Lactobacillus amylophilus GV6 in Semi-Solid State Fermentation Using Wheat Bran

Basa Janakiram Naveena1, Mohammad Altaf1, Kalva Bhadrayya2 and Gopal Reddy1*

Department of Microbiology, Osmania University, Hyderabad-500007, A.P., India

2Swaroop Technical Consultancy, Secunderabad-500003, A.P., India

Article history:

Received December 24, 2003
Accepted July 6, 2004

Key words:

L. amylophilus, wheat bran, response surface method, lactic acid, amylolytic strain, direct fermentation


Lactobacillus amylophilus GV6 was used for direct fermentation of raw starch in wheat bran to L(+) lactic acid in semi-solid state fermentation. At m/V ratio of wheat bran 9 % (9 g of wheat bran in 100 mL of medium) with m/V ratio of CaCO3 0.375 %, 2.5 g of L(+) lactic acid was produced. To maximize the production of lactic acid, process variables like the volume of inoculum and incubation period were optimized keeping m/V ratio of wheat bran and CaCO3 at 9 and 0.375 %, respectively, and constant pH=6.5, using response surface method (RSM). The organism produced 3.5 g of L(+) lactic acid from 3.96 g of starch present in 9 g of wheat bran. Maximum starch conversion to lactic acid was observed at process conditions of wheat bran m/V ratio 9 % at 37 °C, pH=6.5, inoculum volume 3.5 mL and incubation period of 130 h.

*Corresponding author:,

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300

QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information