Effect of agro-based by-products on production of lactic acid in whey permeate medium

Five species of lactobacilli, namely, Lactobacillus delbueckii subsp. bulga ricus. L. acidophilus. L. casei, a mixed culture of the above three lactoba cilli strains and two cultures of Lactobacillus sp. isolated from Dahl and Kefir milk sources were screened for lactic acid production. L, delbrueckii subsp, bulgaricus and mixed culture were found to be the most promising on es. Supplementation of whey permeate medium with different agro-based by-pr oducts like molasses, corn steep liquor (CSL), sweet cream butter milk (SCB M) showed that SCBM and CSL were suitable for increasing lactic acid yields . Further. SCBM at a level of 10% concentration in this fermentation proces s yielded maximum lactic acid production.