Production of Lactic Acid from Food Wastes

Kim, Kwang Il; Kim, Woo Kyung; Seo, Deok Ki; Yoo, In Sang; Kim, Eun Ki; Yoon, Hyon Hee

doi:10.1007/978-1-4612-0057-4_53

Cited by 10 publications

(9 citation statements)

References 10 publications

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“…Agricultural residues are another potential source of substrates for LA production. This category includes: alfalfa fiber [ 157 ], wheat bran and straw [ 158 , 159 ], defatted rice bran [ 160 , 161 ], food wastes [ 162 ], corn stover and cob [ 29 , 65 , 152 , 157 , 163 ], barley bran husks [ 163 ], sugarcane and cassava bagasse [ 164 , 165 , 166 ], trimming vine shoots [ 163 ], wine-trimming wastes [ 163 ], apple pomace [ 167 ], banana wastes [ 168 ], mango peel [ 169 ], mussel processing wastes [ 13 , 14 ], cellulosic bio sludge [ 170 ], kitchen refuses and wastes [ 27 , 171 , 172 ], fish meal wastes [ 173 ], cardboard waste [ 154 ] and sugarcane bagasse waste [ 174 ]. Wastewater of paper sludges is another source that does not require pretreatment and have a high content of polysaccharide degradation products and short cellulose fibers [ 20 , 68 , 170 , 175 , 176 ].…”

Section: Substrates For Lactic Acid Productionmentioning

confidence: 99%

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

Abedi

Hashemi

2020

Heliyon

258

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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: Substrates For Lactic Acid Productionmentioning

confidence: 99%

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

Abedi

Hashemi

2020

Heliyon

258

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“…Current studies on lactic acid production from food waste fermentation focus on the optimization of the fermentation process and screening of the target flora. Kim investigated the simultaneous saccharification and fermentation of food waste to produce lactic acid using glucoamylase, α‐amylase, protease and Lactobacillus delbrueckii (Kim et al ., ). Wang also conducted thorough studies on the bioconversion of kitchen waste into lactic acid through the open fermentation process of simultaneous saccharification and fermentation (Wang et al ., ; Wang and Wang, ).…”

Section: Introductionmentioning

confidence: 97%

Glucose metabolic flux distribution of Lactobacillus amylophilus during lactic acid production using kitchen waste saccharified solution

Liu

Zou

Liu

et al. 2013

Microbial Biotechnology

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The 13C isotope tracer method was used to investigate the glucose metabolic flux distribution and regulation in Lactobacillus amylophilus to improve lactic acid production using kitchen waste saccharified solution (KWSS). The results demonstrate that L. amylophilus is a homofermentative bacterium. In synthetic medium, 60.6% of the glucose entered the Embden–Meyerhof–Parnas (EMP) to produce lactic acid, whereas 36.4% of the glucose entered the pentose phosphate metabolic pathway (HMP). After solid–liquid separation of the KWSS, the addition of Fe3+ during fermentation enhanced the NADPH production efficiency and increased the NADH content. The flux to the EMP was also effectively increased. Compared with the control (60.6% flux to EMP without Fe3+ addition), the flux to the EMP with the addition of Fe3+ (74.3%) increased by 23.8%. In the subsequent pyruvate metabolism, Fe3+ also increased lactate dehydrogenase activity, and inhibited alcohol dehydrogenase, pyruvate dehydrogenase and pyruvate carboxylase, thereby increasing the lactic acid production to 9.03 g l−1, an increase of 8% compared with the control. All other organic acid by-products were lower than in the control. However, the addition of Zn2+ showed an opposite effect, decreasing the lactic acid production. In conclusion it is feasible and effective means using GC-MS, isotope experiment and MATLAB software to integrate research the metabolic flux distribution of lactic acid bacteria, and the results provide the theoretical foundation for similar metabolic flux distribution.

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“…Under anaerobic conditions, lactate could easily be accumulated in food waste 11, 12. What's more important, lactate is the desired product of simultaneous saccharification and lactic acid fermentation, which often uses the glucoamylase catalyst 13, 14…”

Section: Introductionmentioning

confidence: 99%

Kinetics and thermodynamics of glucoamylase inhibition by lactate during fermentable sugar production from food waste

Wang

Liu

et al. 2010

J of Chemical Tech & Biotech

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Production of Lactic Acid from Food Wastes

Cited by 10 publications

References 10 publications

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

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

Glucose metabolic flux distribution of Lactobacillus amylophilus during lactic acid production using kitchen waste saccharified solution

Kinetics and thermodynamics of glucoamylase inhibition by lactate during fermentable sugar production from food waste

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