Parametric Determination of Lactobacillus Bulgaricus NCIM-2359

Abstract

“Optimization of parameters” deals with selection of lactic acid producing bacteria, selection of cheapest and easily available economic raw material, optimization of concentration of raw material selected, optimization of temperature, pH and incubation period of lactic acid fermentation process. In this paper it has been found that lactic acid fermentation by Lactobacillus bulgaricus NCIM-2359 proceeds best when a molasses solution (raw material) 20% (w/v) is allowed to ferment for 6 days of incubation period at 38°C by maintaining the pH value of the fermentation medium to 6.1 along with other nutritional supplements required by the lactic acid bacteria.