Selection of Factors by Plackett-Burman Design for Production of Lactic Acid by Lactobacillus rhamnosus B14-2 in Cassava Fermentation

Lactic acid is one of the functional and valuable compounds utilized in food, pharmaceutical, and chemical industries while Poly lactic acid (PLA) is a biodegradable polymer that has a variety of applications. In recent years, microbial conversion of renewable raw materials has become an important objective in industrial biotechnology. Among many raw materials available, tapioca starch is considered an interesting resource for lactic acid fermentation as it is costeffective and its availability is satisfactory. After being hydrolyzed, a hydrolyte of cassava (tapioca starch) containing high concentrations of glucose and a few other fermentable sugars was obtained. This is feasible for an efficient lactic acid production. The objective of this study was to screen and analyze important nutrient constituents was carried out using PlackettBurman experimental design for production of lactic acid by Lactobacillus rhamnosus B14-2 grown in cassava fermentation. Plackett-Burman experimental design was used to evaluate ten factors added to cassava. Three variables, namely Seed culture (10%), Peptone (10 g/L). and pH (6.5) of 10 were significantly and highest contribution increased lactic acid production. The concentrations of these three variables as well as the cassava were further optimized using the response surface method. Keywords— Lactic acid, lactobacillus rhamnosus B14-2, cassava, poly lactic acid, renewable raw material