Production of lactic acid from date fruit pomace using Lactobacillus casei and the enzyme Cellic CTec2

Current insights into date by-product valorization for sustainable food industries and technology

“…45,76,77 Hot water-assisted extraction of date syrup leaves behind 8–15 g/100 g and 17–24 g/100 g date seeds and date fruit pomace, respectively, as major industrial wastes. 78,79 Similar to date seeds, date fruit pomaces from syrup processing units, consisting of exhausted date flesh and residual sugars, are released in huge quantities annually, either being dumped into open lands as industrial waste or used in animal feed. 80,81…”

Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review

“…Acourene and Ammouche, (2012), Haris et al (2023b) The main substrate. Enzymes • Endopectinase was successfully produced from DPC through a fermentation process.…”

“…Lactic acid is an organic carboxylic acid that is of great importance due to its wide spectrum of applications in the food, medicinal, cosmetic, and chemical industries. Not only does it occur naturally in a variety of food products like yogurt and sourdough bread, but it is also generated commercially by microbial fermentation and chemical synthesis (Haris et al, 2023b). For sustainability, research is currently focused on the use of agro-industrial by-products as low-cost precursors in the fermentation process to produce lactic acid such as sugarcane press mud, wheat bran, date palm waste, soybean curd residues, dairy industry waste starchy food waste, and mixed restaurant food waste (Haris et al, 2023b).…”

“…Not only does it occur naturally in a variety of food products like yogurt and sourdough bread, but it is also generated commercially by microbial fermentation and chemical synthesis (Haris et al, 2023b). For sustainability, research is currently focused on the use of agro-industrial by-products as low-cost precursors in the fermentation process to produce lactic acid such as sugarcane press mud, wheat bran, date palm waste, soybean curd residues, dairy industry waste starchy food waste, and mixed restaurant food waste (Haris et al, 2023b). Haris et al (2023b) examined the process by which Lactobacillus casei ferments DPC to make lactic acid, and using response surface methods, identified the ideal production conditions.…”

“…For sustainability, research is currently focused on the use of agro-industrial by-products as low-cost precursors in the fermentation process to produce lactic acid such as sugarcane press mud, wheat bran, date palm waste, soybean curd residues, dairy industry waste starchy food waste, and mixed restaurant food waste (Haris et al, 2023b). Haris et al (2023b) examined the process by which Lactobacillus casei ferments DPC to make lactic acid, and using response surface methods, identified the ideal production conditions. The authors found that 1 kg of DPC can produce 209 g of lactic acid after enzymatic hydrolysis.…”