scholarly journals Corrigendum to “Simultaneous synthesis of lactic acid and hydrogen from sugars via capnophilic lactic fermentation by Thermotoga neapolitana cf capnolactica” [Biomass and Bioenergy 125 (2019) 17–22]

2021 ◽  
pp. 105999
Author(s):  
Nirakar Pradhan ◽  
Giuliana d’Ippolito ◽  
Laura Dipasquale ◽  
Giovanni Esposito ◽  
Antonio Panico ◽  
...  
2019 ◽  
Vol 125 ◽  
pp. 17-22 ◽  
Author(s):  
Nirakar Pradhan ◽  
Giuliana d’Ippolito ◽  
Laura Dipasquale ◽  
Giovanni Esposito ◽  
Antonio Panico ◽  
...  

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 34 ◽  
Author(s):  
Genoveffa Nuzzo ◽  
Simone Landi ◽  
Nunzia Esercizio ◽  
Emiliano Manzo ◽  
Angelo Fontana ◽  
...  

The industrial production of lactic acid (LA) is mainly based on bacterial fermentation. This process can result in enantiopure or racemic mixture according to the producing organism. Between the enantiomers, L-lactic acid shows superior market value. Recently, we reported a novel anaplerotic pathway called capnophilic lactic fermentation (CLF) that produces a high concentration of LA by fermentation of sugar in the anaerobic thermophilic bacterium Thermotoga neapolitana. The aim of this work was the identification of the enantiomeric characterization of the LA produced by T. neapolitana and identification of the lactate dehydrogenase in T. neapolitana (TnLDH) and related bacteria of the order Thermotogales. Chemical derivatization and GC/MS analysis were applied to define the stereochemistry of LA from T. neapolitana. A bioinformatics study on TnLDH was carried out for the characterization of the enzyme. Chemical analysis showed a 95.2% enantiomeric excess of L-LA produced by T. neapolitana. A phylogenetic approach clearly clustered the TnLDH together with the L-LDH from lactic acid bacteria. We report for the first time that T. neapolitana is able to produce almost enantiopure L-lactic acid. The result was confirmed by bioinformatics analysis on TnLDH, which is a member of the L-LDH sub-family.


2021 ◽  
Vol 332 ◽  
pp. 125127
Author(s):  
Nirakar Pradhan ◽  
Giuliana d'Ippolito ◽  
Laura Dipasquale ◽  
Giovanni Esposito ◽  
Antonio Panico ◽  
...  

2011 ◽  
Vol 183-185 ◽  
pp. 1273-1277
Author(s):  
Zhong Xu ◽  
Nan Liu ◽  
Dan Zhao ◽  
Duo Wang

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.


2016 ◽  
Vol 99 ◽  
pp. 225-234 ◽  
Author(s):  
Nirakar Pradhan ◽  
Laura Dipasquale ◽  
Giuliana d'Ippolito ◽  
Angelo Fontana ◽  
Antonio Panico ◽  
...  

Author(s):  
S. Maślanka ◽  
J. Juszczyński ◽  
T. Kraszewski ◽  
W. Oleksy

Purpose: This publication provides a description of RDC Glokor’s own research into the effectiveness of the lactic fermentation process of lactose, lactic acid concentration and polylactide (PLA) production by ring-opening polymerization obtained from the condensation of two molecules of lactic acid. Furthermore, this publication sets out to determine potential applications of the PLA as a commercial material with a selection of thermal properties. Design/methodology/approach: In the described research works, a lactic fermentation process was used in which lactose is converted to lactic acid with the participation of Lactic Acid Bacteria. Polylactide was obtained indirectly by Ring Opening Polymerization and by direct polymerization, straight from lactic acid, omitting the intermediate stages. Next, the obtained lactide and polylactide were examined by spectroscopic methods (IR, NMR) to determine their purity. Thermal methods (TG, DSC) to determine thermoplastic properties, i.e. softening point, decomposition temperature and glass transition temperature. Findings: Obtained from waste whey, PLA and its copolymers are excellent biodegradable polymers that have the potential to be used in medicine as resorbable surgical strands, biopolymers for implant production, as well as in many industries including for the production of biodegradable bottles and disposable packaging, 3D printer cartridges. Research limitations/implications: The research on lactic acid and lactide polymerization described in this article is still a new issue that requires further research to optimize PLA processes with industry-specific thermoplastic and physicochemical properties. Originality/value: In the basic waste processing of milk, there is a large volume of whey sour, which is ecologically dangerous for waste treating. Due to the high content of lactose (up to 6%) this waste can be used as a raw material in the lactic fermentation process in which lactose is converted to lactic acid with the participation of lactic acid bacteria. Lactic acid can be concentrated and subjected to a dehydration process to lactide, which in the final stage is subjected to the process of ring-opening polymerization in order to produce biodegradable polylactide. The described process of carrying out the lactose contained in PLA whey is an innovative way to obtain a biodegradable usable polymer, which can be used to replace plastics such as polypropylene and polyethylene.


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