High lactic acid production by <i>Lactobacillus</i> sp. V156 isolated from Vietnamese fermented mustard green

Doan Van  Thuoc; Pham Thi Huong; Tran Huu  Phong

doi:10.15625/2525-2518/59/6/15607

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Authors

Doan Van Thuoc Department of Biotechnology and Microbiology, Faculty of Biology, Hanoi National University of Education, 136 Xuan Thuy, Cau Giay, Ha Noi, Viet Nam https://orcid.org/0000-0002-5560-9927
Pham Thi Huong Department of Biotechnology and Microbiology, Faculty of Biology, Hanoi National University of Education, 136 Xuan Thuy, Cau Giay, Ha Noi, Viet Nam
Tran Huu Phong Department of Biotechnology and Microbiology, Faculty of Biology, Hanoi National University of Education, 136 Xuan Thuy, Cau Giay, Ha Noi, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/59/6/15607

Keywords:

Fermented mustard green, lactic acid, Lactobacillus

Abstract

In the present study, a lactic acid producing bacterium was isolated and screened from fermented mustard green. The selected bacterial strain (V156) was classified into genus Lactobacillus. High lactic acid concentration of 101.6 g/L and productivity of 2.82 g/L/h were efficiently achieved by Lactobacillus sp. V156 after 36 h of cultivation in fed-batch fermentation using ammonium hydroxide as the neutralizing agent. The production of high lactic acid in short cultivation time demonstrates that Lactobacillus sp. V156 is a promising strain for L-lactic acid production

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References

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