Lactic acid Production by a Mixed Culture of Lactic Bacteria based on Low Value Dates Syrup


Djilali Bouhadi , Bouziane Abouni , Ahmed Hariri , Kada Ibri , Nawel Ouis , Fatima Sahnouni ,

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Volume 2 - March 2013 (03)


The common varieties of dates represent about 30% of national production. They are generally reserved for cattle feeding and sometimes thrown into the wild. Among these varieties, the Ghars that is very rich in carbohydrates (glucose, fructose and sucrose) and contains practically most of minerals (Ca, Fe, K, Na, etc...). The use of fermentation technology is necessary to save the genetic heritage and enhances by-product of dates in various bio products.Lactic acid is a natural organic acid. The fermentation substrates most commonly used are glucose and fructose. The lactic acid has a major importance in food and pharmaceutical industries, it is used also in drink industries, medicines etc. Algeria continues till today to import this organic acid.
The objective of this study is the use of dates syrup as a substrate for the production of lactic acid, this study allowed us to have interesting results. Mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus, grown in batch fermentation. Two culture mediums were tested, the un-enriched one and the one enriched with Tween80 (1g/l), MgSO4 (1g/l), MnSO4 (1.5g/l), from the results obtained by fermentation trials, the enriched medium seems best suited with a yield of lactic acid 49g/l, where comes from its economical and commercial interest. 


Lactic acid, Streptococcus thermophilus, Lactobacillus bulgaricus, date syrup, fermentation.


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