Optimization of cheese whey based media components for lactic acid production by lactobacillus casei using response surface methodology
The present study was carried out to optimize cheese whey media composition for maximum lactic acid production by Lactobacillus casei using Response Surface Methodology. Four media components i.e. CSL, K2HPO4, MgSO4, and Sodium acetate were subjected for optimization Response surface methodology (RSM) a central composite design to determine the optimal concentration of these components for lactic acid production by Lactobacillus casei. A satisfactory fit of the model was realized. Lactic acid production was significantly affected by interaction of CSL, K2HPO4, MgSO4, and Sodium acetate.