Impact of succinimide on lactic acid fermentation

The impact of succinimide on lactic acid fermentation by some lactic acid bacteria such as Lactobacillus gasseri AK-126, Lactobacillus acidophilus AK-130, Streptococcus thermophilus AK-135 and Lactobacillus lactis AK-140 was assessed. It was found that the strain of Lactobacillus lactics AK-140 was much effective and good lactic acid producer. The compound succinimide was found stimulatory when 15.5% (w/v) molasses solution was allowed to ferment at pH 6.0, temperature 34.5?C and optimum incubation period of 144 hours. It has been found that there is a gradual increase in the production of lactic acid with stepping up of the compound succinimide till the maximum yield of lactic acid, i.e., 7.736g/100 ml was obtained at its molar concentration of 7.0 × 1/10000 ×10M which is 21.249% higher in comparison to control fermentor flasks in 144 hours of optimum incubation period.