Screening and interaction effects of physical parameters, total N content and buffer on L(+) lactic acid production in SSF by Lactobacillus amylophilus GV6 using Taguchi designs

Lactobacillus amylophilus GV6 was studied for L(+) lactic acid production in solid state fermentation. The physical parameters, such as moisture, temperature, pH, inoculum size, incubation period, total N content and buffering agent (CaCO₃), were studied using the Taguchi statistical methods to observe the interaction effects and identify the vital factors governing the process of fermentation beneficial in further improvement of lactic acid production. Moisture is identified to be the important physical parameter, showing maximum impact at 83%, along with temperature 37°C, pH 6.5, inoculum size 9 mL, incubation period 9 days, total N content 2% and CaCo₃ 1.5 g/10 grams of substrate (wheat bran).