Lactic Acid Production from Repeated-Batch and Simultaneous Saccharification and Fermentation of Cassava Starch Wastewater by Amylolytic Lactobacillus Plantarum MSUL 702

Tosungnoen, Sirirat; Chookietwattana, Kannika; Dararat, Somchai

doi:10.1016/j.apcbee.2014.03.028

Cited by 23 publications

(11 citation statements)

References 9 publications

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“…For LA fermentation, Lactobacillus plantarum and Lactobacillus casei , two common LAB used to produce LA, were studied 14–17 . Two different studies were carried out: investigating (i) the influence of the supplementation of the hydrolysates with a nitrogen source and (ii) the influence of the regulation of pH during the process.…”

Section: Introductionmentioning

confidence: 99%

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

et al. 2021

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BACKGROUND Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid‐state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effects of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for LA fermentation by Lactobacillus plantarum of ESBPP hydrolysates was developed. RESULTS L. plantarum produced a LA concentration 34% higher than that produced by L. casei. The highest LA concentration (30 g L−1) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L−1 yeast extract and the pH was controlled with CaCO3. The concentration of acetic acid differed depending on the concentration of CaCO3 added, producing its maximum value with 27 g L−1 CaCO3. The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO3 added. CONCLUSIONS ESBPP can be revalorised to produce LA. A pure LA stream or a mixture of LA and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control is of great interest depending on the destination of the effluent. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

et al. 2021

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“…Some data from previous works on open repeated batch fermentation for LA production are shown in Table 4. 8,19,34,39 Among these studies, Zhang et al 19 reported an open repeated batch fermentation with sugar mixtures, although CCR was exhibited in the study. To the best of our knowledge, this is the rst report on L-LA production by LAB in an open repeated batch culture without CCR from mixed sugars.…”

Section: Discussionmentioning

confidence: 96%

Thermophilic Enterococcus faecium QU 50 enabled open repeated batch fermentation for l-lactic acid production from mixed sugars without carbon catabolite repression

et al. 2017

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“…Tosungnoena et al (2014) obtained 28.71 g/L of lactic acid from synthetic cassava starch wastewater with a concentration of 35 g/L of starch using a culture of amylolytic Lactobacillus plantarum MSUL 702, while the starch was mostly consumed after 48 hr of fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effect of initial pH and substrate concentration on the lactic acid production from cassava wastewater fermentation by an enriched culture of acidogenic microorganisms

Silva

Fernandes

Silva

2020

Water Environment Research

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Recently, cassava processing wastewater has been considered an alternative substrate for lactic acid production due to its appreciable carbohydrate levels. The authors carried out different batch reactor trials aiming to favor the production of lactic acid through the fermentation of non‐sterilized cassava wastewater by an enriched culture of acidogenic microorganisms. To this end, the impact of different initial pHs (4.5, 5.0, 5.7, 6.5, and 7.0) and different initial substrate concentrations (10, 15.8, 30, 44.2, and 50 g/L) in terms of glucose on lactic acid production yield (Y) was evaluated by applying the design of experiment (DoE) known as central composite rotatable design (CCRD). The highest rate of lactic acid production (40 g/L) occurred with an initial pH of 6.5 and an initial substrate concentration of 50 g/L. The maximum yield was higher in trials T1, T2, T4, T5, and T8, reaching values of 0.80, 0.62, 0.60, 0.96, and 0.70 g/g, respectively. The maximum lactic acid productivity (P), of 0.60 and 0.73 g L−1 hr−1, was observed in trials T5 and T8, respectively. The enriched culture of acidogenic microorganisms was shown to favor the production of lactic acid, since the production of other acids, such as acetic and propionic acid, did not exceed 3.5 and 4.5 g/L, respectively. © 2020 Water Environment Federation Practitioner points Cassava wastewater presented potential to lactic acid production. The CCRD showed that highest lactic acid concentrations (40 g/L). The adoption of cassava wastewater or manipueira as a substrate resulted in important information on the tendency to obtain value‐added products such as lactic acid.

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Lactic Acid Production from Repeated-Batch and Simultaneous Saccharification and Fermentation of Cassava Starch Wastewater by Amylolytic Lactobacillus Plantarum MSUL 702

Cited by 23 publications

References 9 publications

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

Thermophilic Enterococcus faecium QU 50 enabled open repeated batch fermentation for l-lactic acid production from mixed sugars without carbon catabolite repression

Effect of initial pH and substrate concentration on the lactic acid production from cassava wastewater fermentation by an enriched culture of acidogenic microorganisms

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