Effect of B vitamin supplementation on lactic acid production by Lactobacillus casei

1997 ◽  
Vol 84 (2) ◽  
pp. 172-175 ◽  
Author(s):  
Ik-Keun Yoo ◽  
Ho Nam Chang ◽  
Eun Gyo Lee ◽  
Yong Keun Chang ◽  
Seung-Hyeon Moon
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Vitamin Supplementation ◽  
B Vitamin

Economical D-Lactic Acid Production From Agricultural Residues By Membrane Integrated Continuous Fermentation Coupled With B Vitamin Supplementation

2021 ◽  
Author(s):  
Kedong Ma ◽  
Yubo Cui ◽  
Ke Zhao ◽  
Yuxuang Yang ◽  
Yidan Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lignocellulosic Biomass ◽  
Acid Production ◽  
Continuous Fermentation ◽  
Lactic Acid Production ◽  
Industrial Scale ◽  
Vitamin Supplementation ◽  
Market Demand ◽  
Fermentation Efficiency ◽  
B Vitamin

Abstract Background: D-lactic acid played an important role in the establishment of PLA as a substitute for petrochemical plastics. But, so far, the D-lactic acid production was limited in only pilot scale, which was definitely unable to meet the fast growing market demand. To achieve industrial scale D-lactic acid production, the cost-associated problems such as high-cost feedstock, expensive nutrient sources and fermentation technology need to be resolved to establish an economical fermentation process.Results: In the present study, the combined effect of B vitamin supplementation and membrane integrated continuous fermentation on D-lactic acid production from agricultural lignocellulosic biomass by Lactobacillus delbrueckii was investigated. The results indicated the specific addition of vitamins B1, B2, B3 and B5 could reduce the yeast extract (YE) addition from 10 g/l to 3 g/l without obvious influence on fermentation efficiency. By employing cell recycling system in 350 h continuous fermentation with B vitamin supplementation, YE addition was further reduced to 0.5 g/l, which resulted in nutrient source cost reduction of 86%. A maximum D-lactate productivity of 18.56 g/l/h and optical purity of 99.5% were achieved and higher than most recent reports. Conclusion: These findings suggested the novel fermentation strategy proposed could effectively reduce the production cost and improve fermentation efficiency, thus exhibiting great potential in promoting industrial scale D-lactic acid production from lignocellulosic biomass.

L(+)-Lactic Acid Production Using Lactobacillus Casei in Solid-State Fermentation

2005 ◽  
Vol 27 (21) ◽  
pp. 1685-1688 ◽  
Author(s):  
Pappy John Rojan ◽  
Kesavan Madhavan Nampoothiri ◽  
Athira Syamaprasad Nair ◽  
Ashok Pandey
Keyword(s):  
Lactic Acid ◽  
Solid State ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production

Lactic acid production from whey permeate by immobilized Lactobacillus casei

1985 ◽  
Vol 7 (4) ◽  
pp. 164-168 ◽  
Author(s):  
Amita Tuli ◽  
R.P. Sethi ◽  
P.K. Khanna ◽  
S.S. Marwaha ◽  
J.F. Kennedy
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Whey Permeate
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