Use of inexpensive nitrogen sources and starch for l(+) lactic acid production in anaerobic submerged fermentation

2007 ◽  
Vol 98 (3) ◽  
pp. 498-503 ◽  
Author(s):  
Md. Altaf ◽  
B.J. Naveena ◽  
Gopal Reddy
Keyword(s):  
Lactic Acid ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Nitrogen Sources

scholarly journals Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

2018 ◽  
Vol 36 (No. 2) ◽  
pp. 146-153 ◽  
Author(s):  
Gharwalová Lucia ◽  
Paulová Leona ◽  
Patáková Petra ◽  
Branská Barbora ◽  
Melzoch Karel
Keyword(s):  
Lactic Acid ◽  
Wheat Straw ◽  
Acid Production ◽  
Low Cost ◽  
Lactic Acid Production ◽  
Nitrogen Sources ◽  
Batch Process ◽  
Complete Medium ◽  
Biotechnological Production ◽  
Acid Yield

Biotechnological production of lactic acid has experienced a boom that is hindered only by the lack of low-cost, abundant material that might be used as a substrate for lactic acid bacteria. Such material should contain not only carbon but also complex nitrogen sources, amino acids and vitamins necessary for the balanced growth of the bacteria. Here, for the first time, a combination of hydrolysates of wheat straw and chicken feathers was used as a complete waste cultivation medium for lactic acid production. It was shown to be a promising substrate for lactic acid production, reducing the medium price by 73% compared with MRS broth, providing more than 98% lactic acid yield and high productivity (2.28 ± 0.68 g/l/h) in a fed-batch process using Lactobacillus reuterii LHR14.

scholarly journals Effect of nitrogen sources and neutralizing agents on D-lactic acid production from Kodo millet bran hydrolysate: comparative study and kinetic analysis

2019 ◽  
Vol 57 (3) ◽  
pp. 915-926 ◽  
Author(s):  
Rengesh Balakrishnan ◽  
Subbi Rami Reddy Tadi ◽  
Allampalli Satya Sai Pavan ◽  
Senthilkumar Sivaprakasam ◽  
Shyamkumar Rajaram
Keyword(s):  
Lactic Acid ◽  
Comparative Study ◽  
Kinetic Analysis ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Nitrogen Sources ◽  
Kodo Millet

scholarly journals Kitchen Refuse: a Novel Substrate for L (+) -Lactic Acid Production by Rhizopus oryzae in Submerged Fermentation

2005 ◽  
Vol 6 (1) ◽  
pp. 45-52 ◽  
Author(s):  
Suthasinee PRANEETRATTANANON ◽  
Minato WAKISAKA ◽  
Yoshihito SHIRAI ◽  
Vichien KITPREECHAVANICH
Keyword(s):  
Lactic Acid ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Rhizopus Oryzae ◽  
Lactic Acid Production

scholarly journals Modification of the Luedeking and Piret Model with a Delay Time Parameter for Biotechnological Lactic Acid Production

2021 ◽  
Author(s):  
María Carla Groff ◽  
Gustavo Scaglia ◽  
Oscar A. Ortiz ◽  
Sandra E. Noriega
Keyword(s):  
Lactic Acid ◽  
Time Delay ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Time Lag ◽  
Product Formation ◽  
Delay Model ◽  
Growth Environment ◽  
Experimental Kinetics

Abstract Objectives To obtain a mathematical model that adequately describes the time lag between biomass generation and lactic acid production of lactic fermentations. Methods Seven experimental kinetics from other research works were studied to validate our proposal: four studies of Fungal Submerged Fermentation and three cases of Bacterial Submerged Fermentation, including the data recollected by Luedeking and Piret. Results We introduce a modification to the Luedeking and Piret model that consist in the introduction of a time delay parameter in the model, this parameter would account for the lag time that exists between the production of biomass and lactic acid. It is possible to determine this time delay in a simple way by approximating the biomass and product formation considering that they behave as a first order plus dead time system. The duration of this phenomenon, which is not described with the classical Luedeking and Piret model, is a function of microorganism physiology (ease of biomass growth), environment (nutrients) and type of inoculum. Conclusion The Luedeking and Piret with delay model applications reveal an increase of the R2 in all cases, evidencing the quality of fit and the simplicity of the method proposed. These model would improve the accuracy of bioprocess scaling up.

scholarly journals Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Joel Romial Ngouénam ◽  
Pierre Marie Kaktcham ◽  
Chancel Hector Momo Kenfack ◽  
Edith Marius Foko Kouam ◽  
François Zambou Ngoufack
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Nitrogen Source ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Nitrogen Sources ◽  
Production Medium ◽  
Optimum Conditions ◽  
Pharmaceutical Industries ◽  
By Products

Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its fermentative synthesis and the increasing market demand of LA have prompted scientists to look for inexpensive raw materials from which it can be produced. This research was aimed at determining the optimum conditions of lactic acid (LA) production from pineapple by-products and an inexpensive nitrogen source using Lactiplantibacillus plantarum strain 4O8. After collection and preparation of the carbon source (pineapple by-products) and nitrogen sources (by-products from fish, chicken, and beer brewing industries), they were used for the formulation of 4 different media in terms of nitrogen sources. Then, the proximate compositions of promising nitrogen sources were determined. This was followed by the screening of factors (temperature, carbon source, nitrogen source, MgSO4, MnSO4, FeSO4, KH2PO4, and KHPO4) influencing the production of LA using the definitive plan. Lastly, the optimization process was done using the central composite design. The highest LA productions ( 14.64 ± 0.05   g / l and 13.4 ± 0.02   g / l ) were obtained in production medium supplemented with chicken and fish by-products, respectively, making them the most promising sources of nitrogen. The proximate analysis of these nitrogen sources revealed that their protein contents were 83.00 ± 1.41 % DM and 74.00 ± 1.41 % DM for chicken by-products and fish by-products, respectively. Concerning the screening of factors, temperature, nitrogen source, and carbon source were the factors that showed a major impact on LA production in the production medium containing chicken by-products as nitrogen source. A pineapple by-product concentration of 141.75 g/l, a nitrogen source volume of 108.99 ml/l, and a temperature of 30.89°C were recorded as the optimum conditions for LA production. The optimization led to a 2.73-fold increase in LA production when compared with the production medium without nitrogen source. According to these results, chicken by-products are a promising and an inexpensive nitrogen source that can be an alternative to yeast extract in lactic acid production.

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