Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75

Liu, Quanlan; Wang, Shanglong; Jian-fei, Zhi; Ming, Henglei; Teng, Dawei

doi:10.1007/s12088-013-0377-0

Cited by 12 publications

(8 citation statements)

References 12 publications

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“…It is important to emphasize that utilization of sweet sorghum turned to the production of other chemical compounds from the carbohydrate content of the raw juice such as lactic acid [34][35][36][37], butanol [38], hydrogen [28,39,40], acetone [41], lipids [42] gained more importance. Among the platform molecules levulinic acid could play a key role in the chain [43], since it is the raw material of a proposed platform chemical (gamma-valerolactone) that can be obtained by its selective hydrogenation [44][45][46][47][48].…”

Section: Introductionmentioning

confidence: 99%

Chemical-free Processing of Sweet Sorghum Juice of Cultivar Sucrosorgho 506

Cséfalvay

Bakacsi

2018

Period. Polytech. Chem. Eng.

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The development of sweet sorghum syrup producing technology for the juice of cultivar Sucrosorgho 506 was completed. The applicability of different existing syrup production technologies including sugar beet-based sugar production technology, and sugar cane processing technology was also tested. The new chemical-free syrup production technology was realized at laboratory-scale and large laboratory-scale. The proposed technology offers a chemical free separation and concentration of carbohydrates, and consists of centrifugal separation; ultrafiltration extended with an approved sterilization followed by nanofiltration to separate carbohydrates and inorganics, and finally a vacuum evaporation to reach syrup state. By using this technology the initial glucose:fructose:sucrose ratio could be preserved in the syrup, therefore not limiting its further use. The possible food application was established by sensory analysis. It was revealed that the syrup produced via the developed process obtained the most attractive character that enables the opportunity to use as natural sweetener.

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Section: Introductionmentioning

confidence: 99%

Chemical-free Processing of Sweet Sorghum Juice of Cultivar Sucrosorgho 506

Cséfalvay

Bakacsi

2018

Period. Polytech. Chem. Eng.

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“…Ueno et al studied utilization of grape invertase from grape juice for sucrose hydrolysis, while Hetényi et al performed hydrochloric acid treatment. In contrast, L. delbrueckii and Enterococcus faecalis were able to produce directly LA on sugar beet molasses, while Lui et al reported direct LA production by L. salivarius on sweet sorghum juice.…”

Section: Introductionmentioning

confidence: 94%

Lactic acid production on a combined distillery stillage and sugar beet molasses substrate

Mladenović

Djukić‐Vuković

Kocić‐Tanackov

et al. 2015

J of Chemical Tech & Biotech

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BACKGROUND: Utilization of wastes and industrial by-products for production of valuable bio-based chemicals has economic and environmental advantages. The aim of this study was to investigate utilization of two industrial by-products, distillery stillage and sugar beet molasses combined as a substrate for lactic acid and biomass production. A selection of the most appropriate lactic acid bacteria that could effectively utilize this waste substrate was performed. In addition, the effect of initial sugar concentration on lactic acid production and growth of lactic acid bacteria on the combined waste substrate was evaluated. RESULTS:Lactobacillus paracasei NRRL B-4564 was selected as the most promising for lactic acid production on distillery stillage and sugar beet molasses. The highest lactic acid productivity of 1.42 g L −1 h −1 and yield of 0.91 g g −1 were achieved on stillage/molasses media at initial sugar concentration of 56.74 g L −1 . The highest number of L. paracasei cells at 5.3 × 10 9 CFU mL −1 was achieved at initial sugar concentration of 78.22 g L −1 . CONCLUSION: Combined distillery stillage and sugar beet molasses could provide valuable nutrients for growth of fastidious lactic acid bacteria and enable efficient lactic acid production, while processing industrial waste in this way has great environmental relevance.

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“…13 In a previous study, when sucrose was the sole carbon source, the cell biomass accumulation was much lower compared with a medium containing glucose or fructose. 13 Liu et al 35 also found that the consumption rate of sucrose in sweet sorghum juice was significantly slower than that of reducing sugar during the lactic acid production process. These results indicated that sucrose in sweet sorghum juice should be hydrolyzed to reducing sugar before use in the medium as carbon source.…”

Section: Fermentation Of Glucose Fructose and Mixed Sugars (Glucose mentioning

confidence: 99%

Efficient l‐lactic acid production from purified sweet sorghum juice coupled with soybean hydrolysate as nitrogen source by Lactobacillus thermophilus A69 strain

Tian

Jiang

Mao

et al. 2019

J of Chemical Tech & Biotech

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BACKGROUND High‐efficiency utilization of sweet sorghum juice can bring significant economic feasibility of l‐lactic acid production. However, an expensive nitrogen source increases the capital cost, and the complex composition of sweet sorghum juice could limit the yield. RESULTS In the present study, a bioprocess was developed to enhance the efficiency of l‐lactic acid production using purified sweet sorghum juice and cheap nitrogen supply strategies. It was first demonstrated that cheaper soybean hydrolysate could be used as a low‐cost nitrogen source for efficient l‐lactic acid production by Lactobacillus thermophilus A69, the optimal soybean hydrolysate concentration being 25 g L−1. It was then proved that the efficiency of l‐lactic acid production was significantly boosted using sweet sorghum juice purified via clarification treatment. Finally, on combining the cheap nitrogen source and the clarification strategy, 114.6 g L−1 l‐lactic acid with a productivity of 2.61 g L−1 h−1 was produced by A69 strain in a 5 L bioreactor. CONCLUSION This study provides a simple, practical and economic approach to promote l‐lactic acid production using sweet sorghum juice as feedstock. © 2019 Society of Chemical Industry

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Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75

Cited by 12 publications

References 12 publications

Chemical-free Processing of Sweet Sorghum Juice of Cultivar Sucrosorgho 506

Chemical-free Processing of Sweet Sorghum Juice of Cultivar Sucrosorgho 506

Lactic acid production on a combined distillery stillage and sugar beet molasses substrate

Efficient l‐lactic acid production from purified sweet sorghum juice coupled with soybean hydrolysate as nitrogen source by Lactobacillus thermophilus A69 strain

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