Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH

Luongo, Vincenzo; Policastro, Grazia; Ghimire, Anish; Pirozzi, Francesco; Fabbricino, Massimiliano

doi:10.3390/su11123330

Cited by 49 publications

(22 citation statements)

References 44 publications

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“…Since increasing lactate concentrations positively affected propionate and acetate production, a third cathodic EF cell (L3) was fed with 150 mM lactate, which is a concentration obtained in mixed-culture fermentation of carbohydrate-rich substrates, including cheese whey ( Tang et al, 2016 ; Luongo et al, 2019 ; Pagliano et al, 2019 ; Dessì et al, 2020 ). After 2 days start-up, lactate was converted to propionate and acetate, confirming the reproducibility of the process under different lactate loading.…”

Section: Resultsmentioning

confidence: 99%

Propionate Production by Bioelectrochemically-Assisted Lactate Fermentation and Simultaneous CO2 Recycling

et al. 2020

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Production of volatile fatty acids (VFAs), fundamental building blocks for the chemical industry, depends on fossil fuels but organic waste is an emerging alternative substrate. Lactate produced from sugar-containing waste streams can be further processed to VFAs. In this study, electrofermentation (EF) in a two-chamber cell is proposed to enhance propionate production via lactate fermentation. At an initial pH of 5, an applied potential of −1 V vs. Ag/AgCl favored propionate production over butyrate from 20 mM lactate (with respect to non-electrochemical control incubations), due to the pH buffering effect of the cathode electrode, with production rates up to 5.9 mM d–1 (0.44 g L–1 d–1). Microbial community analysis confirmed the enrichment of propionate-producing microorganisms, such as Tyzzerella sp. and Propionibacterium sp. Organisms commonly found in microbial electrosynthesis reactors, such as Desulfovibrio sp. and Acetobacterium sp., were also abundant at the cathode, indicating their involvement in recycling CO2 produced by lactate fermentation into acetate, as confirmed by stoichiometric calculations. Propionate was the main product of lactate fermentation at substrate concentrations up to 150 mM, with a highest production rate of 12.9 mM d–1 (0.96 g L–1 d–1) and a yield of 0.48 mol mol–1 lactate consumed. Furthermore, as high as 81% of the lactate consumed (in terms of carbon) was recovered as soluble product, highlighting the potential for EF application with high-carbon waste streams, such as cheese whey or other food wastes. In summary, EF can be applied to control lactate fermentation toward propionate production and to recycle the resulting CO2 into acetate, increasing the VFA yield and avoiding carbon emissions and addition of chemicals for pH control.

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Section: Resultsmentioning

confidence: 99%

Propionate Production by Bioelectrochemically-Assisted Lactate Fermentation and Simultaneous CO2 Recycling

et al. 2020

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“…Luongo [47] obtained maximum LA production concentration of 20.1 g/l and maximum yield of 37% using repeated batch fermentation of cheese whey for LA production during semi-continuous fermentation by mixed cultures.…”

Section: Discussionmentioning

confidence: 99%

Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology

Dosuky

Elsayed

Yousef

et al. 2022

Journal of Genetic Engineering and Biotechnology

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Background Lactic acid bacteria (LAB) could be used for bio-production of lactic acid (LA) from wastes of dairy industries. This study aimed to produce LA using isolated and identified LAB capable of withstanding high salt concentration of salted cheese whey and adopting immobilization technique in repeated batch fermentation process. Results Seventy four isolates of LAB were isolated from salted cheese whey and examined for lactic acid production. The superior isolates were biochemically and molecularly identified as Enterococcus faecalis, Enterococcus faecium, and Enterococcus hirae. Then the best of them, Enterococcus faecalis, Enterococcus hirae and dual of them besides Lacticaseibacillus casei were immobilized by sodium alginate 2% in entrapped cells. Repeated batch fermentation was executed for LA production from the mixture of salted whey and whey permeate (1:1) using immobilized strains during static state fermentation under optimum conditions (4% inoculum size in mixture contained 5% sucrose and 0.5% calcium carbonate and incubation at 37 °C). The potent bacterial strain was Enterococcus faecalis which gave the maximum LA production of 36.95 g/l with a yield of 81% after 36 h incubation at 37 °C in presence of 5% sugar. Conclusion Immobilized cells exhibited good mechanical strength during repetitive fermentations and could be used in repetitive batch cultures for more than 126 days.

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“…A simple alternative to the batch cultivation mode is the repeated batch mode. It consists in conducting a batch cultivation and then periodically remove a fixed fraction of the fermentation broth that is replaced by the same volume of fresh cultivation medium (Luongo et al 2019). For instance, Huang et al (2006) performed a repeated batch fermentation of Haloferax mediterranei on extruded rice bran and corn starch under pH-stat control strategy.…”

Section: Operating Conditionsmentioning

confidence: 99%

Improving biological production of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) co-polymer: a critical review

Policastro

Pánico

Fabbricino

2021

Rev Environ Sci Biotechnol

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Although poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is the most promising biopolymer for petroleum-based plastics replacement, the low processes productivity as well as the high sale price represent a major barrier for its widespread usage. The present work examines comparatively the existing methods to enhance the yield of the PHBV co-polymer biologically produced and/or reduce their costs. The study is addressed to researchers working on the development of new biological production methods and/or the improvement of those currently used. At this aim, the authors have considered the analysis of some crucial aspects related to substrates and microorganism’s choice. The production strategies have been individuated, presented and discussed, either based on a single aspect (type of substrate or microorganism) or based on combined aspects (type of substrate and microorganism). Process operating conditions have been discussed as well. The analysis indicates that the addition of 3HV precursors is capable to dramatically enhance the hydroxyvalerate fraction in the produced biopolymers. On the other hand, due to the high costs of the 3HV precursors, the utilization of wild bacterial species capable to produce the hydroxyvalerate fraction from unrelated carbon sources (i.e. no 3HV precursors) also can be considered a valuable strategy for costs reduction. Moreover, metabolic engineering techniques can be successfully used to promote 3HV precursors-independent biosynthesis pathways and enhance the process productivity. The use of mixed cultures or extremophile bacteria avoids the need of sterile working conditions, and therefore favours the process scale-up. The utilization of the organic waste as substrate plays a key role for a sharp reduction of production costs. Finally, the selection of the most suitable substrate-microorganism combination cannot be separated by the adoption of an appropriate choice of reactor configuration and abiotic factors. Graphic abstract

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Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH

Cited by 49 publications

References 44 publications

Propionate Production by Bioelectrochemically-Assisted Lactate Fermentation and Simultaneous CO2 Recycling

Propionate Production by Bioelectrochemically-Assisted Lactate Fermentation and Simultaneous CO2 Recycling

Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology

Improving biological production of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) co-polymer: a critical review

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