Effect of fermentation parameters on the lactic acid production from oil palm empty fruit bunch.

Fermentation parameters play a crucial role in influencing the growth of microorganism during the fermentation process and affect the productivity. The effects of initial pHs of the medium (4, 6 and 8) and fermentation temperatures (30 °C, 34 °C, and 38 °C) on the lactic acid production from oil palm empty fruit bunch (OPEFB) using Lactobacillus delbruekii subsp. lactis were investigated in this study. The oil palm empty fruit bunch was hydrolysed with different acids prior to fermentation. The results indicate that concentrations of lactic acid produced were increased with the increasing of initial pH medium and fermentation temperature. The maximum concentration of lactic acid was 36.59 g/L obtained after 48 h of fermentation time at initial pH medium of 8 and temperature of 38 °C. The results of the work show that selection of fermentation parameters is crucial because it can increase product yield and productivity. [ABSTRACT FROM AUTHOR]