INFLUENCE OF CULTURE MEDIUM FORMULATED WITH CASSAVA BAGASSE , PLANTAIN PEELS AND GROUNDNUT SHAFT COMBINATION ON LACTIC ACID PRODUCTION BY BACTERIA
Abstract
The study evaluated the efficiency of different agro-waste formulations as substrates for lactic acid production by Lactobacillus sp. using cassava bagasse, plantain peel, and groundnut shaff in varying proportions. Four formulations (A, B, C, and D) were assessed, and lactic acid production was quantified using spectrophotometry. Results showed that Formulation C (45% cassava bagasse, 30% plantain peel, and 25% groundnut shaff) yielded the highest average lactic acid concentration (3.014 mg/L), while Formulation A (30% cassava bagasse, 50% plantain peel, and 20% groundnut shaff) had the lowest (3.004 mg/L). Hence, a higher proportion of cassava bagasse enhances lactic acid production, likely due to its high starch content, which supports microbial fermentation. The lower lactic acid yield in Formulation A could be attributed to the high fiber and polyphenol content of plantain peel, which could have inhibited Lactobacillus metabolism. The study emphasized the potential of agro-waste-based substrates in sustainable lactic acid production and indicated that enzymatic hydrolysis or fermentation enhancers could further improve yield.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.