Optimization of Lactic Acid Production in SSF by Lactobacillus amylovorus NRRL B-4542 Using Taguchi Methodology

Lactic acid production parameter optimization using Lactobacillus amylovorus NRRL B-4542 was performed using the design of experiments (DOE) available in the form of an orthogonal array and a software for automatic design and analysis of the experiments, both based on Taguchi protocol. Optimal levels of physical parameters and key media components namely temperature, pH, inoculum size, moisture, yeast extract, MgSO₄ㆍ7H₂O, Tween 80, and corn steep liquor (CSL) were determined. Among the physical parameters, temperature contributed higher influence, and among media components, yeast extract, MgSO₄ㆍ7H₂O, and Tween 80 played important roles in the conversion of starch to lactic acid.