Lactic Acid Fermentation by Different Lactobacillus Species

Sorghum bicolor L., a plant of Gramineae family is a perenial grass which is grown in many parts of tropical and warm temperates of the world. Sorghum seeds are rich in carbohydrates and can be used as fermentation medium providing it is produced through proper extraction and sacharification processes. In this study, the fermentation capacity of an aqueous or ethanolic extract from sorghum seed was investigated in Lab-scale bioreactors by using three selected Lactobacillus species including L. delbrueckii, L. acidophilus and a new isolated strain identified as a Lactobacillus sp. Among the selected bacterial species, Lactobacillus delbrueckii was found to have unique characteristics as it could tolerate different physico-chemical conditions. Compared to other species, L. delbrueckii could remain metabolically active in high concentration of NaCl and lactic acid, which is particular to the fermentation of sorghum seed extract neutrilized by NaOH. L.delbrueckii could also tolerate high temperature and, additionally, was able to produce more lactic acid in high concentration of carbohydrate during fermentation process (Yield 85-90%). In conclusion, the results of this study demonstrated that hydrolysed sorghum seed extract has enough nutrients to support the efficient growth of lactic acid bacteria and production of lactic acid under favorable conditions (37°C, 100 g/L initial carbohydrate concentration).