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

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