Production of D-Lactic Acid by the Fermentation of Orange Peel Waste Hydrolysate by Lactic Acid Bacteria

Bustamante, Daniel; Tortajada, Marta; Ramón, Daniel; Rojas, Antonia

doi:10.3390/fermentation6010001

Cited by 50 publications

(37 citation statements)

References 49 publications

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“…Many research efforts focused on the development of green processes orientated toward the production of organic chemicals via biorefinery or white biotechnology by using carbohydrate sources such as corn syrup [1,[140][141][142]. However, alternative energy sources, e.g., agro-industrial by-products and other solid food waste, were extensively evaluated for the production of these compounds, which are normally used in the automobile, textile, pharmaceutical, beverage and food, plastic, and many more industries [1,[140][141][142][143][144]. Such processes are possible because agro-industrial by-products not only serve as a carbohydrate source but also provide extra nutrients, i.e., amino acids, vitamins, and minerals.…”

Section: Perspectives Of Multi-product Processesmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

130

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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Section: Perspectives Of Multi-product Processesmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

130

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“…bulgaricus CECT 5038 and CECT 4005, the lactic acid yield was lower, however the case of L. delbrueckii ssp. bulgaricus CECT 5036 showed maximum yield in micro-aerobic conditions [56]. To improve the silage process, Lactobacillus strains such as L. plantarum, L. brevis, and L. paracasei were used to reduce the concentrations of various pathogenic organisms [57].…”

Section: Characterization Of Lactobacillus Strains and Production Of Lactic Acidmentioning

confidence: 99%

Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by Lactobacillus rhamnosus AW3 Isolated from Date Processing Waste

2020

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Food waste and municipal sludge were used as the substrates for the biosynthesis of lactic acid in a batch fermentor. The probiotic bacterial strain Lactobacillus rhamnosus AW3 isolated from date processing waste was used to produce lactic acid in a batch fermentor. Co-fermentation enhanced the biosynthesis of lactic acid and decreased substrate inhibition more than mono-substrate fermentation. A maximum yield of 28.4 ± 0.87 g/L of lactic acid was obtained through co-fermentation of food waste and municipal sludge at an optimized ratio of 2:0.5. Lactic acid production was improved by the supplementation of fructose, peptone, and sodium dihydrogen phosphate at pH 5.5 after 48 h fermentation. This production was approximately three-fold higher than that during mono-fermentation of food waste. The tested bacterial strains were obtained from the Microbial Type Culture Collection (MTCC). Lactic acid showed potent antimicrobial activity against pathogenic organisms, such as Bacillus subtilis MTCC 5981 (14 mm), Staphylococcus aureus MTCC 737 (20 mm), Pseudomonas aeruginosa MTCC 424 (24 mm), Enterobacter aerogenes MTCC111 (19 mm), Escherichia coli MTCC 443 (18 mm), Penicillium chrysogenum MTCC 5108 (19 mm), and Aspergillus niger MTCC 282 (19 mm). The antimicrobial properties of lactic acid have significant potential to inhibit the growth of pathogenic bacteria and fungi and improve probiotic properties. The lactic acid extracted from L. rhamnosus AW3 decreased the pH value of soil (p < 0.01) and increased the availability of soil phosphorus (p < 0.01). These findings demonstrate the bioconversion of food waste and municipal sludge into lactic acid, and the recycling of food wastes in urban areas to enhance soil nutrients.

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“…However, their peel, which represents 45–60% of the weight of fruit, is frequently discarded and used only as feed for cattle. [ 75 ]…”

Section: Fvw As Substrates To Obtain Different Productsmentioning

confidence: 99%

Value‐Added Products from Fruit and Vegetable Wastes: A Review

Sánchez

Laca

et al. 2021

CLEAN Soil Air Water

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Fruit and vegetable wastes (FVW) are some of the most abundant agro‐industrial wastes. This residual biomass can be used to obtain biofuels such as bioethanol, biomethane, biohydrogen, and biobutanol. Additionally, FVW can also be employed as a raw material for recovering bioactive compounds (antioxidants, enzymes, or antibiotics) and to produce organic acids of industrial interest (citric acid, lactic acid, acetic acid). However, the use of these wastes as a substrate to obtain the mentioned value‐added products usually requires several steps, including different pre‐treatments, microbial biotransformation, and separation and purification processes. The aim of this work is to provide an overview of the different products that can be obtained from FVW, as well as the technologies that can be employed in the revalorization procedures.

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Production of D-Lactic Acid by the Fermentation of Orange Peel Waste Hydrolysate by Lactic Acid Bacteria

Cited by 50 publications

References 49 publications

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by Lactobacillus rhamnosus AW3 Isolated from Date Processing Waste

Value‐Added Products from Fruit and Vegetable Wastes: A Review

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