HIGH LACTIC ACID PRODUCTION BY Lactobacillus sp. V156 ISOLATED FROM VIETNAMESE FERMENTED MUSTARD GREEN

Abstract

In the present study, a lactic acid producing bacterium was isolated and screened from fermented mustard green. The selected bacterial strain (V156) was classified into genus Lactobacillus. High lactic acid concentration of 101.6 g/L and productivity of 2.82 g/L/h were efficiently achieved by Lactobacillus sp. V156 after 36 h of cultivation in fed-batch fermentation using ammonium hydroxide as the neutralizing agent. The production of high lactic acid in short cultivation time demonstrates that Lactobacillus sp. V156 is a promising strain for L-lactic acid production

Lactic Acid Bacteria from Mangrove Sediment Produce Bacteriocins Active Against Gram-Positive and Negative Bacteria

“…However, isolates cannot grow at pH 3. Van-Thuoc et al (2021) found that Lactobacillus can live at pH 4-10 and has an optimum pH of 6-6.5. LAB isolates can also grow on an MRSB medium containing 3% to 6.5% of NaCl.…”