Optimization of acid production by Pediococcus pentosaceus through fermentation of various sugars

Lactic acid bacteria (LAB), such as Pediococcus pentosaceus, play a crucial role in the fermentation of a wide range of food products utilizing carbohydrates as their primary carbon source. This study focused on enhancing acid production by P. pentosaceus through the use of various sugars as substrates. Fermentation was carried out using glucose, lactose, sucrose, and maltose, each at a concentration of 1%. The resulting acid production was measured by titration with 0.1 M NaOH and reported as a percentage of acid content. Statistical analysis, one-way ANOVA, p≤0.05 analysis, Tukey’s test – indicated that lactose produced a significantly higher acid content compared to the other substrates. Optimization of fermentation parameters—including substrate concentration (1%, 3%, 5%, 7%, 9%, 11%, 13%), incubation temperature (10 °C, 30 °C, 37 °C, 44 °C, 60 °C), time (1 day, 2 days, 3 days, 4 days, 5 days, 6 days), NaCl concentration (0%, 0.1% , 0.3%, 0.5%, 0.7%, 0.9%) and pH (3, 4, 5, 6, 7, 8)—was performed using a one-factor-at-a-time approach. The optimal conditions for acid production were determined as 5% lactose, incubation at 37 °C for 48 hours, with 0.7% NaCl and a pH of 6. Under these conditions, acid production increased by 2.15 - fold compared to the initial values. This study emphasizes lactose as the most effective substrate for acid production by P. pentosaceus and determines the optimal fermentation conditions to enhance acid yield. These findings have the potential to advance the industrial utilization of P. pentosaceus in the food and fermentation sectors.