Macroalgal biomass as a potential resource for lactic acid fermentation

Chen, Chun‐Yen; Ariyadasa, Thilini U.; Lee, Dong Hoon; Chang, Jo‐Shu

doi:10.1016/j.chemosphere.2022.136694

Cited by 27 publications

(8 citation statements)

References 123 publications

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“…Red seaweed contain galactose, 3,6-anydro-D-galactose, and agarobiose. Some pentoses such as L-arabinose, D-xylose, and D-ribose can also be found in macroalgae [58]. This high saccharide content makes fermentation processes with seaweed as raw material yield-effective.…”

Section: Macroalgae: Third-generation Raw Materialsmentioning

confidence: 99%

“…D-galactose is metabolized through two types of pathways, the Tagatose-5-phosphate (TP) and the Leloir pathways (Tables 4 and 5) [58]. The TP pathway involves galactose-specific, active transport by a phosphotransferase (Gal-PTS), the resulting galactose-6 ′ phosphate is then turned into tagatose-6phosphate by lacAB, and further phosphorylated by lacC into tagatose-1,6-diphosphate.…”

Section: Metabolic Pathways For Galactose Fermentationmentioning

confidence: 99%

“…Next, the joint action of the enzymes galT, galE, and galU morph the galatose-1-phosphate into glucose-1-phosphate, which is turned into tagatose-1,6-diphosphate by pgmB and thereafter goes through glycolysis. A detailed explanation of both the TP and Leloir pathways can be found in the work of Nagarajan et al [58].…”

Section: Metabolic Pathways For Galactose Fermentationmentioning

confidence: 99%

“…Different seaweed species are already being studied as raw material for lactic acid fermentation, obtaining fermentable sugars principally through dilute-acid hydrolysis. Lactic acid has already been successfully obtained from galactoserich algae such as Gelidium amansii, Euchema denticulatum, and Gracilaria sp., with final concentrations reaching 30 g/L and yields of lactic acid from reducing sugars around 0.9 g/g [58]. Microorganisms used for lactic acid production from galactose include Lactobacillus strains, L. rhamnosus, L. acidophilis, and L. plantarum, as well as other strains such as Weissella paramesenteroides and Bacillus coagulans.…”

Section: Organic Acidsmentioning

confidence: 99%

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The Macroalga Kappaphycus alvarezii as a Potential Raw Material for Fermentation Processes within the Biorefinery Concept: Challenges and Perspectives

Tabacof,

Calado,

Pereira

2024

Fermentation

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Seaweed is a fast-growing biomass source that is currently studied as feedstock for sustainable industrial production in a wide variety of markets. Being composed mostly of polysaccharides, macroalgae can be integrated in biorefineries for obtaining bioproducts via fermentation. Kappaphycus alvarezii has been introduced experimentally to Brazil’s south coastline in 1995 and is now cultivated on a large scale to keep up with the high carrageenan demand in various industrial sectors. In this review article, an introduction is given on renewable biomass and environmental issues, focusing especially on third-generation biomass and its promising features and use advantages. Later on, the processing of K. alvarezii for the use of its saccharide portion for fermentative processes is approached. The current state of research conducted alongside challenges and hurdles in K. alvarezii hydrolysate fermentation processes provides insight into future studies needed to make new fermentation processes viable. Next, some fermentation products are discussed, and the metabolism of galactose in microorganisms is also presented to bring to light other possible fermentation products that are not yet, but can be, obtained from K. alvarezii. Finally, a simple and comprehensive scheme for K. alvarezii fermentation biorefinery is presented to demonstrate a generic example for a possible configuration for obtaining valuable bio-products. In the literature, production of ethanol and lactic acid were already reported from K. alvarezii. This review aims to help envision new industrial processes that can be developed for this most valuable macroalga.

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Section: Macroalgae: Third-generation Raw Materialsmentioning

confidence: 99%

Section: Metabolic Pathways For Galactose Fermentationmentioning

confidence: 99%

Section: Metabolic Pathways For Galactose Fermentationmentioning

confidence: 99%

Section: Organic Acidsmentioning

confidence: 99%

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The Macroalga Kappaphycus alvarezii as a Potential Raw Material for Fermentation Processes within the Biorefinery Concept: Challenges and Perspectives

Tabacof,

Calado,

Pereira

2024

Fermentation

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“…The substances obtained by hydrolysis of raw materials, such as lignocellulose, are usually a mixture of hexoses and pentoses. Most strains have a carbon catabolite repression (CCR) effect on the fermentation of mixed sugars, which affects the utilization of sugars and reduces the final production of LA [ 43 ]. CCR can be mitigated either by the selection of production strains or by adjusting the composition of the medium.…”

Section: Problems In the Fermentation Process And Their Solutionsmentioning

confidence: 99%

Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects

Huang

Wang

Shang

et al. 2023

Foods

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The demand for lactic acid and lactic acid-derived products in the food, pharmaceutical, and cosmetic industries is increasing year by year. In recent decades, the synthesis of lactic acid by microbials has gained much attention from scientists due to the superior optical purity of the product, its low production costs, and its higher production efficiency compared to chemical synthesis. Microbial fermentation involves the selection of feedstock, strains, and fermentation modes. Each step can potentially affect the yield and purity of the final product. Therefore, there are still many critical challenges in lactic acid production. The costs of feedstocks and energy; the inhibition of substrates and end-product; the sensitivity to the inhibitory compounds released during pretreatment; and the lower optical purity are the main obstacles hindering the fermentation of lactic acid. This review highlights the limitations and challenges of applying microbial fermentation in lactic acid production. In addition, corresponding solutions to these difficulties are summarized in order to provide some guidance for the industrial production of lactic acid.

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