Optimization and Application of Lactic Acid Fermentation Process via Online Analysis Method

Abstract

Lactic acid, a vital organic acid with widespread applications in the food, pharmaceutical, cosmetic, and biomate-rial industries, is the focus of our study. Lactobacillus casei, a key strain for lactic acid production, is influenced by environmental factors during fermentation, particularly pH, which significantly affects lactic acid accumulation and cell growth. Our study optimizes the fermentation process of Lactobacillus casei to investigate the impact of different pH conditions on lactic acid yield. We monitored the fermentation process in real-time using a ferment-er combined with an automatic sampling system and ultra-high performance liquid chromatography (UPLC) to ensure precise control of lactic acid accumulation. The experiments reveal that pH 5.5 is optimal for lactic acid accumulation and cell growth. Furthermore, appropriate feeding strategies further increased the final lactic acid yield. These findings not only provide a reference for optimizing lactic acid production but also pave the way for refined control in industrial fermentation processes, potentially revolutionizing the field of lactic acid production and sparking a new wave of innovation and progress.