Impact of sodium diethyldithiocarbamate on homolactic acid fermentation

The impact of sodium diethyl-dithiocarbamate on homolactic acid fermentation by some lactic acid bacteria such as Lactobacillus leichmanni-1569, Lactobacillus pentosus-1653, Lactobacillus casei–1837, Lactobacillus delbrueckii –1685 was assessed. It was found that the strain of Lactobacillus pentosus-1653 was much effective and good homolactic acid producer. The compound sodium diethyldithiocarbamate was found toxic when 15% (w/v) molasses solution was allowed to ferment at pH 6.1, temperature 37.00C and optimum incubation period of 130 hours. It has been found that there is a gradual decrease in the production of homolactic acid with stepping up of the compound sodium diethyl-dithiocarbamate till the maximum yield of homolactic acid, i.e., 5.767 g/100 ml was obtained at its molar concentration of 7.0×10-5M which is 15.912% lower in comparison to control fermentor flasks in 130 hours of optimum incubation period.