IOSR Journal of Applied Chemistry (IOSR-JAC) e-ISSN: 2278-5736.Volume 13, Issue 12 Ser. II (December. 2020), PP 10-14 www.iosrjournals.org DOI: 10.9790/5736-1312021014 www.iosrjournals.org 10 |Page Biotechnical Production of Lactic Acid: Effect of Orotic Acid as an Efficient Promoting Agent Gourav Kumar 1 and Brij Bihari Sharma 1,* 1 PG Department of Chemistry, Magadh University, Bodh Gaya, Bihar 824234 Abstract: Lactic acid is an industrially important product with a large global market. The current study depicts that the bioproduction of lactic acid by Lactobacillus casei was optimized using 21% molasses pollutant, 5.9 pH, 33°C temperature and 52 hours of incubation period along with some other necessary growth ingredients. Background: Molasses is a nicely thick as well as brown. It is converted to deep black. It is further converted to honey-like substance. It is prepared while the sugar prepared from the cane and/or the beet is finely processed. In many countries, it is then enjoyed, where it acts as a sweetener. It is the particularly used in England. Here it is called treacle. Lactic acid (2-hydroxy Propanoic Acid) is an organic compound with the formula CH 3 .CH(OH)COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid (2- hydroxy Propanoic Acid) is classified as an alpha-hydroxy acid. Materials and Methods: Biotransformation to homolactic acid has been discussed here. It includes chemical cleaning and steam sterilization of glassware (fermentor flask, petri-dishes, platinum needle, pipettes and micro-pipettes) preparation and sterilization of different media, culture medium, inoculum medium and production medium, seeding of culture tubes, inoculation of inoculum medium and production medium preparation of buffer solution, incubation of culture tubes, inoculum medium, mutation medium. Results: It is concluded that from biotechnological production of lactic acid by Lactobacillus casei is specifically increases on particular concentration of molasses. The composition of the solution is 21% (w/v) in this specific conditions. By maintaining the pH values of fermenting medium at 5.9, it is allowed to ferment for six days of the period of incubation at temperature of 30°C. It is along with other bioingredients. Here the supplements is required by Lactobacillus casei. Conclusion: The current study depicts that the bioproduction of lactic acid by Lactobacillus casei was optimized using 21% molasses pollutant, 5.9 pH, 33°C temperature and 52 hours of incubation period along with some other necessary growth ingredients. Key Word: lactic acid, beet molasses, Lactobacillus pentosus -------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 05-12-2020 Date of Acceptance: 20-12-2020 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Lactic acid is an industrially important product with a large global market. Worldwide production in 2005 (exclusive of polymers) was 100,000 tons, with a 15% annual growth rate [1]. Food-related applications are the major use of lactic acid in India, accounting for approximately 85% of the commercially produced product [2]. Lactic acid is used as a buffering agent, an acidic flavoring agent, an acidulant, and a bacterial inhibitor in many processed foods. Lactic acid (2-hydroxy Propanoic Acid) is an organic compound with the formula CH 3 .CH(OH)COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid (2-hydroxy Propanoic Acid) is classified as an alpha-hydroxy acid. The process of lactic acid (2-hydroxy Propanoic Acid) fermentation is simple and requires little equipment. Fermentation is an anaerobic process that can proceed in any sized noncorrosive container provided it is sealed and vented for carbon dioxide release. Fermentation products can be stored until they are transported to a disposal site. For millennia, people have used lactic acid (2-hydroxy Propanoic Acid) fermentation, which is a natural process, to preserve food and feeds Fermentation is an anaerobic process in which lactic acid (2- hydroxy Propanoic Acid) bacteria transform sugar into lactic acid (2-hydroxy Propanoic Acid). Lactic acid (2- hydroxy Propanoic Acid) is a natural, low-pH, effective preservative. Lactobacilli are potent producers of wide range of antagonistic primary and secondary metabolites such as, organic acids, diacetyl (flavouring agent), bacteriocins (nisin) and antibiotics (Ross et al'. 2002). Todorov et al. (2007) reported that Lactobacilli are also in demand for probiotic properties, as they play an important role in stabilizing the intestinal microflora by checking the colonization of pathogenic microorganisms. Lactobacillus