Abstract:  The Cells of Lactobacillus Casei were immobilized in agar gels coated with polyacrylamide for the production of Lactic acid. The effect of substrate concentration, yeast extract concentration and cultural temperature etc. on the lactieacid production was studied. The activity and operational stability of immobilized cell gels were investigated in repeated batch fermentation.

Key words: Lactic Acid Immobilized Cell Fermentation Lactobacillus Casei