摘要：The production of lactic acid from mango peels using the bio-fermentation method was investigated. The possible relationship between the operational factors, namely process temperature (15 and 35 °C), initial medium pH (4 and 10) and duration of fermentation (3 and 6 days) on lactic acid production as the response was determined using the factorial design. Analysis of the data obtained showed there was a strong significant influence of the operational factors and their interactions on lactic acid production (P < 0.0001) of fermenting microorganisms. The regression model for lactic acid production fitted the data adequately and explained more than 99% of the variation in the response. The results also showed that the maximum production of lactic acid can be achieved at initial medium pH of 10; incubation time of 6 days; and at a temperature of 35 °C. The maximum production of lactic acid was 17.484 g/L. This study highlights the potential of mango peels as a low cost and economically viable fermentation substrate for the production of lactic acid.
