Technological aspects of the production of biodegradable polymers and other chemicals from renewable sources using lactic acid

Kozlovskiy, Artem L.; Shvets, V. F.; Kuznetsov, Alexey

doi:10.1016/j.jclepro.2016.08.092

Cited by 22 publications

(3 citation statements)

References 42 publications

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“…Lactobacilli have numerous industrial applications, including as probiotic and LA production. LA has multiple applications in the food, pharmaceutical and chemical industries, where there is a great demand for poly-L-LA production, a biodegradable polymer (Kozlovskiy et al, 2017). To meet this market demand, approximately 90% of LA is produced using biotechnological (fermentative) approaches wherein LA is obtained as a product of microbial metabolism, the remaining 10% of LA is produced by a chemical method (Alves de Oliveira et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey

Mejía-Gómez

Balcazar

2020

Food Sci. Technol

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Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultural region of Antioquia, Colombia, and samples were cultured on Man-Rogosa-Sharpe modified medium using lactose as a source of carbon. The most promising strain isolated was characterised, and its adaptation to whey was determined. A gram-positive Lactobacillus was isolated and named as G1. This strain grows in deproteinised whey with low protein requirements, has a homofermentative metabolism and exhibits high tolerance to low pH (≤5.0). The G1 strain is a promising bacterium for use in lactic acid production from whey, which is an underutilised by-product of the dairy industry.

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Section: Introductionmentioning

confidence: 99%

Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey

Mejía-Gómez

Balcazar

2020

Food Sci. Technol

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“…Recent technological advancements have substantially improved the properties of some bio-based polymers, e.g., heat-resistant polylactic acid (PLA), thereby enabling a wider range of applications [8]. PLA can be synthesized either via condensation polymerization of lactic acid or ring-opening polymerization of lactide in the presence of a catalyst [9,10]. It exhibits a balance of performance properties that are comparable to those of traditional thermoplastics.…”

Section: Introductionmentioning

confidence: 99%

“…Lactic acid is used for the production of green biodegradable solvents, such as butyl lactate and other lactic acid esters, as well as for the production of non-toxic propylene glycol, which is widely used in pharmaceuticals and food processing. There is a growing demand for lactic acid in the production of biodegradable polymers [10].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial effect of PEG–PLA on food-spoilage microorganisms

Şahan

Gürbüz

Goncagül

et al. 2017

Food Sci Biotechnol

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Polyethylene glycol (PEG) and polyethylene glycol-polylactic acid (PEG-PLA) have an organic structure and no negative effect on human health. The present study compares the antimicrobial effectiveness of PEG and PEG-PLA on microbial growth. The following pathogens and fungi were examined: seven bacteria strains and 10 fungi (four yeasts and six molds). PEG, a non-modified polymer, exhibited no inhibition effect on all test microorganisms. However, the antimicrobial effect increased with the concentration of PEG-PLA. Bacteria showed more sensitivity to PEG-PLA compared with the other microorganisms used in this study. ATCC 19434 was found to be the most resistant bacteria. Molds and yeasts were more resistant than bacteria against PEG-PLA. MIC and MFC could not be determined on the tested fungi owing to the level of concentrations used, with the exception of the yeast and the molds and.

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Non‐carbon loss long‐term continuous lactic acid production from mixed sugars using thermophilic Enterococcus faecium QU 50

Abdel-Rahman

Tan

Tashiro

et al. 2020

Biotech & Bioengineering

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In this study, a non‐sterile (open) continuous fermentation (OCF) process with no‐carbon loss was developed to improve lactic acid (LA) productivity and operational stability from the co‐utilization of lignocellulose‐derived sugars by thermophilic Enterococcus faecium QU 50. The effects of different sugar mixtures on LA production were firstly investigated in conventional OCF at 50°C, pH 6.5 and a dilution rate of 0.20 hr−1. The xylose consumption ratio was greatly lower than that of glucose in fermentations with glucose/xylose mixtures, indicating apparent carbon catabolite repression (CCR). However, CCR could be efficiently eliminated by feeding solutions containing the cellobiose/xylose mixture. In OCF at a dilution rate ca. 0.10 hr−1, strain QU 50 produced 42.6 g L−1 of l‐LA with a yield of 0.912 g g−1‐consumed sugars, LA yield of 0.655 g g−1 based on mixed sugar‐loaded, and a productivity of 4.31 g L−1 hr−1 from simulated energy cane hydrolyzate. In OCF with high cell density by cell recycling, simultaneous and complete co‐utilization of sugars was achieved with stable LA production at 60.1 ± 3.25 g L−1 with LA yield of 0.944 g g−1‐consumed sugar and LA productivity of 6.49 ± 0.357 g L−1 hr−1. Besides this, a dramatic increase in LA yield of 0.927 g g−1 based on mixed sugar‐loaded with prolonged operational stability for at least 500 hr (>20 days) was established. This robust system demonstrates an initial green step with a no‐carbon loss under energy‐saving toward the feasibility of sustainable LA production from lignocellulosic sugars.

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Technological aspects of the production of biodegradable polymers and other chemicals from renewable sources using lactic acid

Cited by 22 publications

References 42 publications

Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey

Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey

Antimicrobial effect of PEG–PLA on food-spoilage microorganisms

Non‐carbon loss long‐term continuous lactic acid production from mixed sugars using thermophilic Enterococcus faecium QU 50

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