Lactic acid fermentation of banana peel using Lactobacillus plantarum : Effect of substrate concentration, inoculum concentration, and various nitrogen sources

Abstract

Semeru Banana peel is an organic waste that is exclusively utilized as animal feed and does not harm the environment. The primary component of banana peels is carbohydrates, which can be used as a substrate during the fermentation process to produce lactic acid. The fermentation of banana peel flour with Lactobacillus plantarum strain FNCC 0020 was the main focus of this investigation. Variations in the concentrations of the substrate and inoculum as well as the impact of the type of nitrogen on lactic acid concentration were investigated. According to research findings, the big banana peel contains 70.52% carbs, 5.68% soluble protein, 3.115% fat, 6.74% water, 2.395% ash, and 13.38% crude fiber. While the inoculum variable was 0.5% v/v and the best substrate concentration variable was 17.5% w/v, the best lactic acid concentrations were 5.401 g/L and 8.586 g/L, respectively, as determined by HPLC (High-Performance Liquid) analysis. Banana peel flour only includes a modest amount of nitrogen (0.8295%), sulfate (0.037 grams), phosphate (1.6105%), and vitamin B1 (0.2315%), so additional nitrogen sources must be added. The production of lactic acid is shown to increase with the addition of various forms of nitrogen, with ammonium sulfate and ammonium phosphate (2:1) producing the greatest yields of 9.781 g/L and 14.255 g/L, respectively, of lactic acid, which is lower than lactic acid from yeast extract.

Processing of Your Banana Peel Waste (Mussa paradisiaca) into Organic Vinegar with the Addition of Acetobacter aceti bacteria

“…In the treatment P0 (0%) acetic acid content of vinegar 0.6 %, P1 (10%) acetic acid content 6%, P2 (20%) acetic acid content 4.8%, P3 (30%) acetic acid content 4.2%, and P4 (40%) acetic acid content 3%. In line with research conducted by Abdullah et al (2023) semeru banana peel is organic waste that is only used as animal feed and does not harm the environment. The main component of banana peel is carbohydrates that can be used as substrates during the fermentation process to produce lactic acid.…”

Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota

“…The LcS strain, a lactic acid bacterium, functions optimally in anaerobic to microaerophilic conditions, leading to the conversion of organic macromolecules into acetate, ethanol, lactic acid, methane, and volatile fatty acids (Lin et al, 2018). Theoretically, a low concentration of inoculum is introduced, slowing down fermentation but resulting in increased lactic acid production as cells gradually convert sugar to lactic acid after multiplication (Abdullah & Amalia, 2023). Conversely, a high inoculum concentration diminishes cell viability and hinders lactic acid generation (Othman et al, 2017).…”

The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

“…It was indicated that unpeeled banana flour increased the carbohydrate contents of snack bar. For Lactobacillus plantarum banana peel can be used as a carbon source in the fermentation of lactic acid [34].…”