The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp rhamnosus

Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The op timum substrate concentration, expressed in its glucose content, was 60 g l (-1). Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen source s gave lactic acid concentrations as high as that obtained with yeast extra ct. As yeast extract supplementation was not economically attractive, diffe rent proportions of (NH4)(2)SO4 and yeast extract were used. When the eleme ntal nitrogen ratio of (NH4)(2)SO4 to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l(-1) yeast extract (0:5). (C) 2001 Elsevier Scienc e Ltd. All rights reserved.