Professional Documents
Culture Documents
Articles name:
Obtaining lactic acid by fermentation of starch Yucca the lactobacillus, for use in acid
production polylactic.
Objective:
Evaluate the production of lactic acid obtained by the fermentation of the name starch
Hawthorn Discourage rotundity by the action of the Lactobacillus mixture
Delbruck ssp. bulgaricus and Streptococcus thermophilus, for possible use in
obtaining APL.
Background (reason):
Lactic acid was the first chemical to be produced on an industrial scale in the year
1880 and since then its demand in monomeric form has increased
dramatically for the synthesis of APL (Joan et al., 2012; Mohamed et al., 2010;
Harington
and Hossain, 2008). Lactic acid occurs naturally as 2 enantiomers that
in 3 types of lactic acid: two optical isomers, the D (-) lactic acid, L (+) acid
Lactic and its racemic form constituted by equimolar fractions of the D and L forms
It was determined that it must be greater than that required for
polymerization catalyzed by ring opening (ROP), on the other hand, the Ea is higher
that the deactivation energy (Ed), for both DP and ROP. The total yield
of APL and lactide was 52-75% by weight. The uncatalyzed DP method can have
applications in production plants
Methods:
Microorganisms used for lactic fermentation
Lactic fermentation
The microorganism Streptococcus thermophilus
Materials:
Test tube
Beaker
test tube
Pipette
Vacuum pump
Petri box
heating grill
Distilled water
Glycerol
Tween
carboxymethyl cellulose
Results:
The lactic acid produced in the fermentation stage was obtained with a concentration
of 16.26%
Discussion:
It concludes a lot with our project as it goes according to the process that is shown in
the project research