Utilization of the Brewer’s Spent Grain for Lactic acid production: Acid hydrolysis and submerged fermentation

Authors

  • Yohannes Assefa Process Engineering Division, School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia.
  • S. Anuradha Jabasingh Associate Professor, Process Engineering Division, School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia.

Keywords:

Lactic acid, Brewer’s Spent Grain, Lactobacillus plantarum ATCC 8014, Optimization.

Abstract

The production of Lactic acid from Brewery Spent Grain using Lactobacillus plantarum ATCC 8014. was carried out in this study. Box Behnken Design (BBD) (Design expert® 7 software) was used to investigate the effect of temperature, reaction time and acid concentration during the hydrolysis. Fermentation of the hydrolyzate was performed at 35 °C, pH 5.0-5.5 and 200 rpm for 72 h.

References

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Published

2020-06-03

Issue

Vol. 7 No. 1 (2020)

Section

Articles

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