Lactic Acid Production from Fruit Waste Fermentation

Abstract

The purpose of this experimental research was to study the lactic acid production from anaerobic fermentation of fruit waste under different fermented temperatures using Lactobacillus plantarum TISTR 926. The study consisted of two parts, the first part was to study lactic acid production under anaerobic fermentation of three kinds of fruit wastes; watermelon shell, jackfruit fiber, and pineapple core and the second part was to study the effect of fermentation temperature on the lactic acid production. It was found that, at 35°C, the lactic acid production from the fermentation of watermelon shell, jackfruit fiber, and pineapple core of 25, 56, and 54 kg/ton wt substrate were obtained after 4 days of fermentation under the same fermentation temperature of 35º°C. From the statistical analysis results, it was found that the obtained average values of lactic acid production from the fermentation of 3 kinds of fruit wastes showed significant difference (p < 0.05) after 2 days and 4 days of fermentation. In addition, there was the statistical significant difference (p < 0.05) under the fermented temperature of 35°C for the watermelon shell fermentation. Also, the average values of lactic acid production from the fermentation of jackfruit fiber and pineapple core showed significant difference (p < 0.05) under the fermented temperature of 30°C, 35°C and 40°C. However, the calculation of maximum specific yield of the obtained lactic acid from the experiment showed almost the same amounts such as 378.5, 359.5, and 376.5 kg/ton VS for the watermelon shell, jackfruit fiber, and pineapple core under the fermented temperature of 35º°C, respectively. The results indicated that the appropriate fermentation temperature for anaerobic fermentation of lactic acid was 35°C.