EFFECTS OF MEDIA COMPOSITIONS ON AMYLASE AND D-LACTIC ACID PRODUCED BY A POTENTIAL STARCH-UTILIZING BACTERIUM
DOI:
https://doi.org/10.55766/sujst-2023-01-e01910Keywords:
Amylase, D-lactic acid, Cassava starch, Lactic acid bacteria, Starch-utilizing bacteriumAbstract
The high demand for amylase and lactic acid in various industries made enzyme and acid production from cheap substrates very attractive. This study investigated the effect of major medium constituents on amylase and D-lactic acid production by the potential starch-utilizing and optical pure D-lactic acid-producing Lactobacillus sp. SUTWR 73, to provide data for the efficient application of the lactic acid bacterium. Its amylase and D-lactic acid production was considerably affected by the addition of organic nitrogen tryptone to certain cassava starch concentrations as a carbon-source. While the other medium compositions: yeast extract and cheap nitrogen sources (soy protein, defatted rice bran, and spent brewery yeast) compared to tryptone as equal total nitrogen contents, did not have any effect on either metabolite production. The medium containing cassava starch (4.0%, w/v) and tryptone (4.5%, w/v) can be satisfactorily used for both products. The initial pH of the production medium was another factor affecting metabolite production. A suitable initial pH was 8.0 and 7.0-10.0 for amylase and D-lactic acid production, respectively. Amylase activity was detected at the early log growth phase while the D-lactic acid was produced at the late log phase. Understanding the relationship between amylase and D-lactic acid production from this study is important for designing an economical operating system for the direct production of D-lactic acid from cheap cassava starch without adding any commercial amylase as a substrate in pretreatment resulting in reduction costs of the production process.
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