Abstract

• Lactobacillus spp. (H-1) and (N-2) were isolated from the samples bought from Kamayut and North Dagon markets using tomato juice agar medium. These lactic acid bacteria were applied in the study of the effects of fermentation parameters on the optimum packed cell volumes of lactic acid bacteria. The experiments were conducted during May 2018 to December 2018 in the Fermentation Department, Pharmaceutical Research Department, Ministry of Industry - 1, Yangon Region. After the isolation and identification of Lactobacillus species, the effects of various fermentation conditions were investigated. This study was carried out by preparing the fermentation medium, and then measuring the pH (4 to 7), ages of culture (1 to 5 days) and sizes of inoculum (5%, 10% and 15%) with fermentation period (1 to 7 days). Packed cell volume (PCV) and pH resulted in fermented broth were recorded. According to experimental results, H - 1 and N - 2 strains were found that 3 days of cultured age, 10% size of inoculum and pH - 6.00 with the fermentation period of 3 days showed maximum packed cell volume.