Effects of vitamins on the lactic acid biosynthesis of Lactobacillus paracasei NERCB 0401

The effects of various vitamin supplements, vitamin B1, B2, B5, B6, and H on the fermentation of Lactobacillus paracasei NERCB 0401 for production of lactic acid were investigated. Vitamin B1 and H were found to be the determinant supplements for the fermentation process. The optimal addition of vitamin supplements in defined medium were experimentally studied and found be 0.053 mg/L vitamin B1, 0.01 mg/L vitamin B2, 4.0 mg/L vitamin B5, 0.2 mg/L vitamin B6, and 0.075 mg/L vitamin H. The concentration of lactic acid was 92% greater under the optimal addition of the vitamin components than that without vitamins addition. Compared to the fermentation without vitamins supplement addition, the death rate of L. paracasei under the optimal vitamin addition decreased remarkably, with maximum extent by 53.5% at 24 h. The possible mechanism of enhancement of lactic acid production was elucidated by the time course analysis of the specific activities of phosphofructokinase, lactate dehydrogenase, pyruvate dehydrogenase complex and pyruvate carboxylase during fermentation processes.