The Use of Sugar Cane Waste (Molasses) in the Production of Lactic Acid by L. paracasei CAU 9836 and its Identification by Infrared Spectrum (FT.IR)

A total of twelve bacterial isolates from different samples yoghurt and milk purchased local markets in Diwaniyah Governorate. The preliminary screening was carried out all by gram staining. six were selected based on the intensity colour variation fermentation medium identified according to phenotypic, microscopic, biochemical examinations, which included Lactobacillus spp. Vitek II Compact instrument used with confirm initial identification. secondary performed for spp.species. Given amount produced lactic acid, L.casei strain 1859 had highest acid production, 64.32 g/L. 16S rRNA test allowed identification this isolate.The results showed that best conditions production 62.76 mg/L 9836 grown alternative containing 50 % whey, 7% molasses, pH 6.9, incubated an orbital shaker at 38°C 24 hours, agitated 250 rpm.FTIR techniques identify nucleus hydrogen atom (proton) 1H carbon atoms 13C presence standard comparison. revealed peaks bands some similar acid.