Production of the lactic acid from mango peel waste – Factorial experiment

The production of lactic acid from mango peels using the bio-fermentation method was investigated. The possible relationship between the operational factors, namely process temperature (15 and 35 °C), initial medium pH (4 and 10) and duration of fermentation (3 and 6 days) on lactic acid production as the response was determined using the factorial design. Analysis of the data obtained showed there was a strong significant influence of the operational factors and their interactions on lactic acid production (P 0.0001) of fermenting microorganisms. The regression model for lactic acid production fitted the data adequately and explained more than 99% of the variation in the response. The results also showed that the maximum production of lactic acid can be achieved at initial medium pH of 10; incubation time of 6 days; and at a temperature of 35 °C. The maximum production of lactic acid was 17.484 g/L. This study highlights the potential of mango peels as a low cost and economically viable fermentation substrate for the production of lactic acid.