Novel pH control strategy for efficient production of optically active l -lactic acid from kitchen refuse using a mixed culture system

Tashiro, Yukihiro; Inokuchi, Shuichi; Poudel, Pramod; Okugawa, Yuki; Miyamoto, Hirokuni; Miayamoto, Hisashi; Sakai, Kokki

doi:10.1016/j.biortech.2016.05.031

Cited by 35 publications

(29 citation statements)

References 35 publications

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“…Food waste contain a high amount of carbohydrate which causing it suitable as a substrate for lactic acid fermentation. Regarding to Table 1, numerous studies stated food waste are suitable for lactic acid production such as kitchen residues/refuse and municipal solid wastes [112], model kitchen refuse medium contain water, vegetables, meat/fish and cereals [113], mixes of cooked rice, vegetables, meat, and bean curd [113,114]; rice, noodles, meat, and vegetables [115,116]; vegetables such as carrot peel, cabbage, and potato peel, fruit such as banana peel, apple peel, and orange peel, baked fish, rice, and used tea leaves [117,118]; rice, noodles, meat and vegetables, and unsold bakery products including cakes, breads and pastries [119]; rice, vegetables, and meat [120]; coffee mucilage [119]; and coffee pulp [121].…”

Section: Food Wastementioning

confidence: 99%

Lactic acid production – producing microorganisms and substrates sources-state of art

Abedi

Hashemi

2020

Heliyon

259

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Lactic acid is an organic compound produced via fermentation by different microorganisms that are able to use different carbohydrate sources. Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities. The use of Bacillus spp. revealed good possibilities to reduce the fermentative costs. Interestingly, lactic acid high productivity was achieved by Corynebacterium glutamicum and E. coli, mainly after engineering genetic modification. Fungi, like Rhizopus spp. can metabolize different renewable carbon resources, with advantageously amylolytic properties to produce lactic acid. Additionally, yeasts can tolerate environmental restrictions (for example acidic conditions), being the wildtype low lactic acid producers that have been improved by genetic manipulation. Microalgae and cyanobacteria, as photosynthetic microorganisms can be an alternative lactic acid producer without carbohydrate feed costs. For lactic acid production, it is necessary to have substrates in the fermentation medium. Different carbohydrate sources can be used, from plant waste as molasses, starchy, lignocellulosic materials as agricultural and forestry residues. Dairy waste also can be used by the addition of supplementary components with a nitrogen source.

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Section: Food Wastementioning

confidence: 99%

Lactic acid production – producing microorganisms and substrates sources-state of art

Abedi

Hashemi

2020

Heliyon

259

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“…When very heterogeneous FW is the starting material, complex pH-controlling strategies have been devised to increase LA yields and enantiomeric purities (Tashiro et al, 2016). In this work, a complex model kitchen residue was subjected to meta-fermentation by a community of microorganisms (thus, no pure cultures), swinging the pH to 7.0 with 10% ammonia solution every time it dropped to acid values near 5.0 and with careful control of agitation in anaerobic conditions.…”

Section: Lactic Acidmentioning

confidence: 99%

Food waste as a source of value‐added chemicals and materials: a biorefinery perspective

Esteban

Ladero

2018

Int J of Food Sci Tech

126

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Summary As the availability of fossil‐based resources declines, there is an impending necessity of finding alternative feedstock able to secure the production of fuels and chemicals. Exploitation of biomass as renewable source of chemicals is an attractive possibility, in particular the one derived from food waste (FW). Every year, large amounts of waste are generated within or at the end of the food supply chain at the consumers use stage and hence its valorisation attracts great attention. FW has proven a valuable feedstock for its exploitation to produce a wide array of intermediates and products with promising applications in industry, owing to their similar performance with respect to established products. These include organic acids and furans (generally used as platform chemicals to further products); polymers like bacterial cellulose, polyhydroxyalkanoates or chitin; biosurfactants; biolubricants; or nanoparticles. This overview covers the latest trends in chemical, enzymatic and biotechnological processes reported in literature on the production of these chemicals and materials, with a focus on the use of FW as raw material.

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“…Additionally, microbial fermentation is an eco‐friendly strategy. Many studies have reported l ‐LA fermentation using various cost‐effective and renewable materials, such as food waste, [ 5,7 ] Sophora flavescens residues, [ 3 ] coffee pulp, [ 8 ] corn stover, [ 9 ] and municipal solid waste. [ 10 ] The utilization of these waste raw materials as fermentation substrates enables the sustainable recycling of the waste materials.…”

Section: Introductionmentioning

confidence: 99%

“…[ 5 ] Compared with the pure culture fermentation system, meta‐fermentation has several advantages, such as the utilization of multiple substrates, decreased susceptibility to contamination, feasible operations under open conditions, and decreased production costs. [ 7 ] Several studies have produced LA through meta‐fermentation using un‐isolated mixed culture systems, such as anaerobic digestion sludge, [ 11 ] waste activated sludge, [ 12 ] composts, [ 5 ] and indigenous microorganisms. [ 13,14 ] These studies successfully achieved a high concentration of LA, as well as 100% optical purity.…”

Section: Introductionmentioning

confidence: 99%

Meta‐fermentation system with a mixed culture for the production of optically pure l‐lactic acid can be reconstructed using the minimum isolates with a simplified pH control strategy

Yue

Mizoguchi

Kohara

et al. 2021

Biotechnology Journal

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Meta‐l‐lactic acid fermentation from non‐treated kitchen refuse was reconstructed using a combination of isolated bacterial strains under several pH control strategies. The meta‐fermentation system was successfully reconstructed using a combination of Weizmannia coagulans MN‐07, Caldibacillus thermoamylovorans OM55‐6, and Caldibacillus hisashii N‐11 strains. Additionally, a simplified constant pH control strategy was employed, which decreased fermentation time and increased production. The optimum pH (6.5) for the reconstructed meta‐fermentation was favorable for the respective pure cultures of the three selected strains. The l‐lactic acid production performance of the reconstructed meta‐fermentation system was as follows: concentration, 24.5 g L−1; optical purity, 100%; productivity, 0.341 g L−1 h−1; yield, 1.06 g g−1. These results indicated that constant pH control was effective in the reconstructed meta‐fermentation with the best performance of l‐lactic acid production at pH optimal for the selected bacterial growth, while the switching from swing pH control would suppress the activities of unfavorable bacterial species in un‐isolated meta‐fermentation.

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Novel pH control strategy for efficient production of optically active l -lactic acid from kitchen refuse using a mixed culture system

Cited by 35 publications

References 35 publications

Lactic acid production – producing microorganisms and substrates sources-state of art

Lactic acid production – producing microorganisms and substrates sources-state of art

Food waste as a source of value‐added chemicals and materials: a biorefinery perspective

Meta‐fermentation system with a mixed culture for the production of optically pure l‐lactic acid can be reconstructed using the minimum isolates with a simplified pH control strategy

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