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A Study to Analyze Pectin Extracted from the Peels of Lemon (Citrus lemon), Grapefruit (Citrus paradisi) and Sweet Orange (Citrus sinensis)
Abstract
The present study carried out was on the production of the lactic acid by the lactic acid bacteria under the submerged fermentation conditions using three different supplements of fermentation media including sugarcane juice, sugar beet juice and sugarcane molasses. The study also aimed on the comparative study in lactic acid production under different substrates. For this, the lactic acid bacteria were isolated from the curd sample by the spread plate technique of isolation and the pure culture of the bacteria was obtained by the streak plate technique. The bacteria were then characterized by gram’s staining and biochemical test. The bacterial culture was then formed in a liquid media. The fermentation media with different substrate supplements was prepared and was inoculated with the bacteria for the lactic acid production. The lactic acid produced in the fermentation media was detected and quantified by the technique of high-performance liquid chromatography. The conclusion driven
form the study after the detection and quantification of lactic acid was that the substrates used are a good source for lactic acid production and comparatively the sugarcane juice acts as the best substrate for the production of lactic acid under optimum conditions of growth and fermentation
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