The Newly Discovered Lactobacillus Plantarum JX183220 uses Cassava (Manihot Esculenta Krantz) Flour
Keywords:lactobacillus plantarum, cassava, flour, box-behnken, fermentation, lactic acid
The purpose of the current study was to use Response Surface Methodology to optimize the generation of lactic acid using a new isolate of Lactobacillus plantarum JX183220 and cassava flour (Manihot esculenta Crantz) in semi-solid fermentation.
Methodology's Box-Behnken study design was employed. Cassava flour (CF) was employed in a semi-solid fermentation with Lactobacillus plantarum JX183220, a bacteria isolated from goat milk. Initially, preliminary research adjusted a variety of fermentation parameters, including incubation time, inoculum volume, pH, temperature, substrate concentration (cassava flour), and calcium carbonate concentration. The response surface methodology's Box-Behnken design was used to further optimize the substrate concentration, temperature, and pH as potential factors. The fitting of a second-order polynomial regression model, which had a high coefficient of determination, R2, was successful (0.9913). The validation experiment was conducted under the parameters' ideal conditions as determined by the model. According to the preliminary research, Lactobacillus plantarum JX183220 produced the most lactic acid on the fourth day of incubation with 2% inoculum and 0.3% calcium carbonate. Maximum lactic acid production of 18.3679 g/100 g of cassava was achieved by optimization using the Box-Behnken design of RSM at the ideal substrate concentration, temperature, and pH conditions of 36.39°C and 6.43. A validation experiment supported these findings. The best conditions for a newly isolated strain of Lactobacillus plantarum JX183220 to directly convert cassava flour starch to lactic acid were identified. With 15 runs, the RSM's Box Behnken design was determined to be an efficient instrument for maximizing the production of lactic acid. In the future, scientists may use fermentation and sugar-making to make even more lactic acid.
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