Submerged fermentation strategy for enhanced lactic acid production by Lactobacillus bulgaricus NCIM-2095 in the presence of 7-Nitro-3,4-benzocoumarin

The present study investigates the potential of 7-nitro-3,4-benzocoumarin as a modulatory agent for enhancing lactic acid production by Lactobacillus bulgaricus NCIM-2095 under submerged fermentation. Lactic acid is an industrially significant organic acid with diverse applications in food, pharmaceuticals, and biodegradable polymers, yet costeffective production strategies remain a challenge. In this work, optimization of submerged fermentation parameters, including pH, temperature, substrate concentration, and incubation period, was carried out both in the presence and absence of 7-nitro-3,4- benzocoumarin. The compound exhibited a regulatory effect on microbial metabolism, leading to improved carbohydrate utilization and higher lactic acid titers compared to control cultures. Enhanced cell growth and metabolic flux redirection were observed, suggesting that 7-nitro-3,4-benzocoumarin functions as a biochemical modulator, stimulating key enzymatic pathways of lactic acid biosynthesis. The study highlights a novel approach for augmenting lactic acid yields through chemical modulation under submerged fermentation, offering a promising strategy for industrial-scale bioproduction. In the present communication effect of 7-Nitro-3,4-benzocoumarin on submerged fermentation strategy for enhanced lactic acid production by Lactobacillus bulgaricus NCIM-2095 has been studied. It has been observed that the compound 7-Nitro-3,4-benzocoumarin has slight stimulatory effect on production of lactic acid fermentation process and enhances the yield of lactic acid to an extent of 10.229% higher in comparison to control,i.e.;6.530 g/100mL when 15%molasses solution (w/v)is allowed to ferment at pH 6.0 ,temperature 410C and incubation period of 7days along with some other significant rich ingredients required by the lactic acid bacteria Lactobacillus bulgaricus NCIM-2095.