Lactic acid production from agricultural resources as cheap raw materials

Oh, Hurok; Wee, Young‐Jung; Yun, Jong-Sun; Han, Seung Ho; Jung, Sang-Won; Ryu, Hwa-Won

doi:10.1016/j.biortech.2004.11.020

Cited by 139 publications

(55 citation statements)

References 18 publications

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“…HPLC analysis HPLC method was used for the quantitative determination of lactic acid (Oh et al 2005). Samples for lactic acid production were analyzed through HPLC with UV detector at 210 nm using C-18 column.…”

Section: Methodsmentioning

confidence: 99%

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Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses)

et al. 2014

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In the present work Lactobacillus delbrueckii was used to utilize agro-industrial byproduct (cane molasses) for lactic acid production under submerged fermentation process. Screening of LAB was done by Fourier transform infra red spectroscopy (FTIR). Effect of different amino acids (DLPhenylalanine, L-Lysine and DL-Aspartic acid) on the fermentation process was done by high performance liquid chromatography (HPLC). Central composite rotatable design (CCRD) was used to optimize the levels of three parameters viz. tween 80, amino acid and cane molasses concentration during fermentative production of lactic acid. Under optimum condition lactic acid production was enhanced from 55.89 g/L to 84.50 g/L. Further, validation showed 81.50 g/L lactic acid production. Scale up was done on 7.5 L fermentor. Productivity was found to be 3.40 g/L/h which was higher than previous studies with reduced fermentation time from 24 h to 12 h. Further characterization of lactic acid was done by FTIR.

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Section: Methodsmentioning

confidence: 99%

“…Sampling Sampling was done following the procedure given by Oh et al (2005). Samples (5-10 mL) were taken from the fermentation medium at different time (every 1-4 h) during the fermentation process.…”

Section: Methodsmentioning

confidence: 99%

Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses)

et al. 2014

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“…This likely occurs because yeast extract is an excellent source of B complex vitamins and is often used to provide these factors to the bacteriological culture me-dia, which are often considered indispensable to obtain-ing faster growth and production rates of lactic acid by lactic bacteria (Selmer-Olsen and Sorhaug, 1998). The high cost of yeast extract, however, has a negative im-pact when used in industrial processes (Hurok et al, 2005). In Experiment 5 (Table 1), there was lactic acid production in the absence of CSL.…”

Section: Optimization Of Fermentative Production Of Lactic Acidmentioning

confidence: 97%

Response surface optimization of D(-)-lactic acid production by Lactobacillus SMI8 using corn steep liquor and yeast autolysate as an alternative nitrogen source

Lima¹,

Coelho²,

Blanco³

et al. 2009

Afr. J. Biotechnol.

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The production of D(-) lactic acid from Lactobacillus LMI8 sp. was studied, using 2 low-cost nitrogen sources: corn steep liquor (CSL) and yeast autolysate (YA). A central composite design was used to determine maximal lactic acid production. The surface response method was used to evaluate the results of the experiments. The assays were performed in 250 mL Erlenmeyer flasks containing 100 mL of production medium maintained under refrigerated incubation at 200 rpm and a temperature of 37 ± 1°C for 48 h of fermentation. Lactic acid production was significantly affected by the isolated CSL as well as the interaction between CSL and YA. Maximal production of D(+) lactic acid was 41.42 g/L -a value located at the central point, which corresponded to 15 g/L of CSL and 5 g/L of YA.

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“…Lactobacillus rhamnosus has been reported for L-lactic production from kitchen refuse (Sakai et al, 2004b). Similarly, Oh et al, (2005) used strains of Enterococcus faecalis for the lactic acid production from sterilized wheat hydrolysates. On the other hand, microorganism which produces high amount L-lactic acid and is used for industrial lactic acid production (MLAP) distributed in more variety of genera in bacteria, yeast, and fungi.…”

Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%