Recent advancements in lactic acid production - a review

Eş, Ismail; Khaneghah, Amin Mousavi; Barba, Francisco J.; Saraiva, Jorge A.; Sant’Ana, Anderson S.; Hashemi, Seyed Mohammad Bagher

doi:10.1016/j.foodres.2018.01.001

Cited by 153 publications

(73 citation statements)

References 47 publications

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“…On addition, because acidic conditions cannot inhibit the growth of LAB but the growth and reproduction of pathogens will be restricted it can prevent other microorganisms from being contaminated and ensure the quality and safety of fermented products (Palomino et al, 2015). On combination with Figure 1, it was shown that glucose was used as the main available carbon source in vegetable juices during fermentation to produce lactic acid (Eş et al, 2018). On fermented vegetable juice, lactic acid was the main organic acid, and the content of lactic acid in total acid was shown in Figure 2B.…”

Section: Analysis On the Chemical Composition Of Fermented Vegetable mentioning

confidence: 98%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Dxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value.

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Section: Analysis On the Chemical Composition Of Fermented Vegetable mentioning

confidence: 98%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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“…This shows that yeast extract is a favorable component of medium, used for bio-succinic synthesis. However, yeast extract is considered as one of the most expensive medium component (200 USD/kg of extract suitable for microbial growth) [21]. Based on the results obtained, it was concluded that fermentation assays containing mixtures of yeast extract/rapeseed cakes, in which at least 50 % of yeast extract was present, also started without any lag phase.…”

Section: B Succinic Fermentation Using Different Nitrogen Sourcesmentioning

confidence: 99%

Influence of Carbon Dioxide and Nitrogen Source on Sustainable Production of Succinic Acid from Miscanthus Hydrolysates

Kuglarz¹,

Rom²

2019

IJESD

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“…The selection of these two redox processes is driven by the interest in our labs for biomass valorization as well as CO2 utilization 16 . Lactic acid is the key building block for polylactic acid 17 , a promising bio-based polymer that is replacing existing oil-based polymers in a new generation of sustainable and eco-friendly plastics. In our study, 1,2-propanediol, is used as a starting material, and can be easily produced via hydrogenolysis of glycerol 18 .…”

Section: Introductionmentioning

confidence: 99%

Electroreduction of CO₂ to CO Paired with 1,2-Propanediol Oxidation to Lactic Acid. Toward an Economically Feasible System

Pérez‐Gallent¹,

Turk²,

Latsuzbaia³

et al. 2019

Ind. Eng. Chem. Res.

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In industrial electrochemical processes it is of paramount importance to achieve efficient, selective processes to produce valuable chemicals while minimizing the energy input. Although the electrochemical reduction of CO2 has received a lot of attention in the last decades, an economically feasible process has not yet been developed. Typically, the electrochemical reduction of CO2 is paired to water oxidation, forming oxygen, but an alternative strategy would be coupling the CO2 reduction reaction to an oxidation in which a higher-value product is co-produced, significantly improving the economic feasibility for CO2 reduction as a whole. Importantly, both reactions need to be chosen wisely, to ensure their compatibility and to minimize the voltage requirements for the redox system. In this study, as an example of this approach, we demonstrate such a match-the electroreduction of CO2 to CO, paired with the electrooxidation of 1,2-propanediol to lactic acid. Combining these reactions decreases energy consumption by ca. 35%, increases of product value of the system, and results in combined faradaic efficiencies of up to 160% when compared to the CO2 reduction reaction in which oxygen is formed in the anode.

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Recent advancements in lactic acid production - a review

Cited by 153 publications

References 47 publications

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Influence of Carbon Dioxide and Nitrogen Source on Sustainable Production of Succinic Acid from Miscanthus Hydrolysates

Electroreduction of CO₂ to CO Paired with 1,2-Propanediol Oxidation to Lactic Acid. Toward an Economically Feasible System

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Recent advancements in lactic acid production - a review

Cited by 153 publications

References 47 publications

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Influence of Carbon Dioxide and Nitrogen Source on Sustainable Production of Succinic Acid from Miscanthus Hydrolysates

Electroreduction of CO2 to CO Paired with 1,2-Propanediol Oxidation to Lactic Acid. Toward an Economically Feasible System

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Electroreduction of CO₂ to CO Paired with 1,2-Propanediol Oxidation to Lactic Acid. Toward an Economically Feasible System