Model-based temperature control for improving lactic acid production from glycerol

Cheng, Ke-Ke; Zeng, Jinshan; Jian, Jing-Hai; Zhu, Jun-Fan; Zhang, Gui-Xing; Liu, Dehua

doi:10.1039/c9ra01323g

Cited by 15 publications

(5 citation statements)

References 37 publications

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“…In [23], a 13.94% increase in triterpene yield was achieved using Ganoderma lucidum with a stepped temperature profile from 32 to 29 • C. This profile consisted of four segments maintaining constant temperatures (at 32, 31, 30, and 29 • C), with instant drops of 1 • C between each segment. Additionally, in [24], a three-stage stepped temperature profile was implemented (T 1 = 38 • C for 12 h and an immediate drop to T 2 = 33 • C for 12 h, followed by an immediate jump to T 3 = 48 • C for 24 h) and improved LA production by 1.2 times (using Escherichia coli with glycerol as the substrate) compared to conventional constant temperature conditions at 42 • C.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, a polynomial adjustment of the experimental kinetic results was carried out since it is easier to manipulate mathematically. This methodology has already been applied in liquid fermentation [23,24]. Subsequently, the parameters µ max , X max , t p , t 0 , and Y p/x were plotted as a function of temperature, using the curve-fitting application in Matlab R2015a, selecting the second-grade polynomial model:…”

Section: Effect Of Temperature Polynomial Relationship On the Kinetic...mentioning

confidence: 99%

“…Stepped temperature profiles are difficult to implement in real conditions since instantaneous increases and decreases in temperature are physically impossible to implement in reality. Therefore, the optimal conditions proposed in [23,24] might not be faithfully reproducible in practice. Conversely, smooth and continuous profiles are more suitable for reproduction in a real system.…”

Section: Optimal Control Problem Statementmentioning

confidence: 99%

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Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile

Groff,

Noriega,

Gil

et al. 2024

Fermentation

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Lactic acid is widely used in the food industry. It can be produced via chemical synthesis or biotechnological pathways by using renewable resources as substrates. The main challenge of sustainable production lies in reaching productivities and yields that allow for their industrial production. In this case, the application of process engineering becomes a crucial tool to improve the performance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalk using Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22, 35, and 40 °C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time models were adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model was used for lactic acid production, obtaining higher R2 values in all cases. At 40 °C, it was observed that Rhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context, the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation. Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained by a dynamic optimization method, improving the final lactic acid concentration by 53%.

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Section: Discussionmentioning

confidence: 99%

Section: Effect Of Temperature Polynomial Relationship On the Kinetic...mentioning

confidence: 99%

Section: Optimal Control Problem Statementmentioning

confidence: 99%

See 1 more Smart Citation

Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile

Groff,

Noriega,

Gil

et al. 2024

Fermentation

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“…Johnson and Rehmann [91] investigated the effect of decreasing pH during fermentation of crude glycerol with C. pasteurianum which led to the decreased in cell growth rate, CO 2 production, and slower fermentations, thus resulting in higher butanol and PDO yields in a continuous process. E. coli D-lactic acid 0.85 [111] E. coli L-lactic acid 0.93 [112] E. coli AC-521 Lactic acid 0.88 [113] E. coli SS1 Bioethanol 0.88 [37] E. coli SS1 Ethanol 1.0 [114] Other bacteria and mixed culture Komagataella phafii Glpard Lactic acid 0.67 [115] Pachysolen tannophilus Ethanol 0.56 [36] Rhodopseudomonas palustris CGA009 H 2 0.60 [116] Paenibacillus macerans H 2 0.81 [117] Thermoanaerobacterium sp. H 2 0.30 [8] Mixed culture H 2 0.52 [118] Mixed culture H 2 0.96 [41] Fungi…”

Section: Bacteriamentioning

confidence: 99%

Current and Future Trends for Crude Glycerol Upgrading to High Value-Added Products

2023

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Crude glycerol is the main byproduct of biodiesel manufacturing from oleaginous crops and other biomass-derived oils. Approximately 10% crude glycerol is produced with every batch of biodiesel. Worldwide, there is a glut of glycerol and the price of it has decreased considerably. There are real opportunities for valorizing crude glycerol into higher value-added chemicals which can improve the economic viability of biodiesel production as an alternative fuel. Exploring new potential applications of glycerol in various sectors is needed such as in pharmaceuticals, food and beverages, cosmetics, and as a transportation fuel. However, crude glycerol produced directly from biodiesel often contains impurities that hinder its direct industrial usage and thus, a refining process is needed which is typically expensive. Hence, this review reports on current upgrading crude glycerol technologies—thermo-, bio-, physico-, and electrochemical approaches—that valorize it into higher value-added chemicals. Through comparison between those viable upgrading techniques, future research directions, challenges, and advantages/disadvantage of the technologies are described. Electrochemical technology, which is still underdeveloped in this field, is highlighted, due to its simplicity, low maintenance cost, and it working in ambient condition, as it shows promising potential to be applied as a major glycerol upgrading technique.

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“…Although the model research on E. coli is not just beginning, however, the application of this model is now more focused on optimizing the production process to improve the metabolic capacity of the strain (Cheng et al 2019). The function of improving environmental tolerance has not attracted enough attention; this may be related to the functional limitations of the model itself.…”

Section: Systems Biology and Model Predictionmentioning

confidence: 99%

The challenges and prospects of Escherichia coli as an organic acid production host under acid stress

Yang

Zhang

Zhu

et al. 2021

Appl Microbiol Biotechnol

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Objective Organic acids have a wide range of applications and have attracted the attention of many industries, and their large-scale applications have led fermentation production to low-cost development. Among them, the microbial fermentation method, especially using Escherichia coli as the production host, has the advantages of fast growth and low energy consumption, and has gradually shown better advantages and prospects in organic acid fermentation production. Importance However, when the opportunity comes, the acidified environment caused by the acid products accumulated during the fermentation process also challenges E. coli. The acid sensitivity of E. coli is a core problem that needs to be solved urgently. The addition of neutralizers in traditional operations led to the emergence of osmotic stress inadvertently, the addition of strong acid substances to recover products in the salt state not only increases production costs, but the discharged sewage is also harmful to the environment. Elaboration This article summarizes the current status of the application of E. coli in the production of organic acids, and based on the impact of acid stress on the physiological state of cells and the impact of industrial production profits, put forward some new conjectures that can make up for the deficiencies in existing research and application. Implication At this point, the diversified transformation of E. coli has become a chassis microbe that is more suitable for industrial fermentation, enhancing industrial application value. Key points • E. coli is a potential host for high value-added organic acids production.• Classify the damage mechanism and coping strategies of E. coli when stimulated by acid molecules.• Multi-dimensional expansion tools are needed to create acid-resistant E. coli chassis.

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Model-based temperature control for improving lactic acid production from glycerol

Abstract: With model-based temperature control, yield of lactic acid obtained was higher than that obtained in the conventional process with a constant temperature.

Cited by 15 publications

References 37 publications

Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile

Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile

Current and Future Trends for Crude Glycerol Upgrading to High Value-Added Products

The challenges and prospects of Escherichia coli as an organic acid production host under acid stress

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