Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Using banana to generate lactic acid through batch process fermentation.

Y Chan-Blanco1, A R Bonilla-Leiva, A C Velázquez

  • 1Universidad EARTH, Las Mercedes de Guácimo, Limón, Costa Rica. ychan@earth.ac.cr

Applied Microbiology and Biotechnology
|August 12, 2003
PubMed
Summary

Waste banana is not an effective substrate for lactic acid production using Lactobacillus casei fermentation, even when enriched. Further nutrient supplementation is needed for optimal results in industrial applications.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

[Increased knowledge of ARIA and GINA guides 2006 to general physicians by an educational intervention].

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)·2008
Same author

Evaluation of plastic-composite supports in repeated fed-batch biofilm lactic acid fermentation by Lactobacillus casei.

Applied microbiology and biotechnology·2001
See all related articles

Area of Science:

  • Biotechnology
  • Microbiology
  • Fermentation Technology

Background:

  • Lactic acid is a valuable organic acid with diverse industrial applications.
  • Exploring sustainable and cost-effective substrates for lactic acid production is crucial.
  • Waste banana presents a potential, underutilized biomass resource.

Purpose of the Study:

  • To evaluate the efficacy of waste banana purée as a substrate for lactic acid generation.
  • To compare lactic acid production using Lactobacillus casei with different banana purée treatments.
  • To assess the impact of nutrient enrichment on fermentation performance.

Main Methods:

  • Batch fermentation experiments were conducted using Lactobacillus casei.
  • Three treatments were employed: regular banana purée, enriched banana purée (salts and amino acids), and a control substrate.

Related Experiment Videos

  • Fermentation parameters including lactic acid yield, productivity, and sugar consumption (glucose, fructose, sucrose) were analyzed over time.

    • Main Results:

    • Significant differences (P<0.05) were observed across treatments for lactic acid generation, productivity, and sugar consumption.
    • Maximum lactic acid productivity was achieved with enriched banana (1.49 g/L/h) and control (1.48 g/L/h) substrates, with no significant difference between them.
    • L. casei showed higher glucose and fructose consumption in enriched banana and control treatments compared to regular banana purée.

    Conclusions:

    • Diluted waste banana purée, even when enriched, is an inefficient substrate for lactic acid production by L. casei.
    • The substrate likely lacks essential nutrients required for optimal microbial growth and fermentation.
    • Further research is needed to identify and supplement the limiting nutrients for effective utilization of banana waste.