scholarly journals Lactic acid production from cane molasses

2017 ◽  
Vol 2 (1) ◽  
pp. 13-16 ◽  
Author(s):  
Aladár Vidra ◽  
András József Tóth ◽  
Áron Németh
Keyword(s):  
Heavy Metals ◽  
Lactic Acid ◽  
Acid Production ◽  
Animal Feed ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Raw Material ◽  
Lactobacillus Species ◽  
Alcohol Production ◽  
Study Results

Abstract Molasses, a by-product of the sugar manufacturing process, generally comprises approximately 50% (w/w) of total sugars, but it is currently used primarily [1] as an animal feed and as a raw material in alcohol production. Currently, the sugar production is more than 160 million tones worldwide. Its byproduct molasses contain heavy metals which have growthinhibitory effect. The main sugar content in molasses is sucrose which often need to be hydrolyzed to glucose and fructose especially for utilization by Lactobacillus species. Lactobacillus species can convert sugar content to lactic acid with great efficiency, which is a valuable chemical. Lactic acid production from sugar molasses using batch fermentations with Lactobacillus casei and Lactobacillus sp. MKT878 were investigated in this study. Results showed, that both examined Lactobacillus species could grow on molasses despite the heavy metals inhibitory effects. The conversion of sugar content to lactic acid was successful with yield between 55-80 g/g.

scholarly journals Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen Leane NICOLESCU ◽  
Lavinia Claudia BURULEANU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Biomass Accumulation ◽  
Reducing Sugar ◽  
Fruit Juices ◽  
Cell Multiplication ◽  
Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

scholarly journals Production of lactic acid by Enterococcus faecalis on waste glycerol from biodiesel production

2020 ◽  
Vol 26 (2) ◽  
pp. 151-156
Author(s):  
Jovan Ciric ◽  
Natasa Jokovic ◽  
Slavica Ilic ◽  
Sandra Konstantinovic ◽  
Dragisa Savic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Enterococcus Faecalis ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Raw Material ◽  
Biodiesel Production ◽  
Waste Glycerol ◽  
Pure Glycerol ◽  
Microbial Utilization

Waste glycerol from biodiesel production is a valuable raw material that has been used to produce valuable microbial metabolites. In this work, the possibility of microbial utilization of waste glycerol obtained as a by-product in biodiesel production from sunflower and rapeseed oil by the lactic acid bacterium Enterococcus faecalis MK3-10A on a laboratory level was studied. For comparison, pure glycerol and glucose were used as carbon sources. The kinetics of the microbial biomass growth, the carbon source utilization, and the lactic acid production were monitored. The bacterium E. faecalis MK3-10A better grew in the media with glucose or pure glycerol as a carbon source, but the lactic acid production rate was the highest (14.6 mg/(ml/day)) in the medium with waste glycerol from the sunflower oil-based biodiesel production. Therefore, this waste glycerol might be a promising carbon source for lactic acidbacteria cultivation and lactic acid production.

scholarly journals Environmentally Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Susan Michelz Beitel ◽  
Luciana Fontes Coelho ◽  
Daiane Cristina Sass ◽  
Jonas Contiero
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Environmentally Friendly ◽  
Feeding Strategies ◽  
Fed Batch ◽  
Alcohol Production ◽  
Medium Components ◽  
Wide Range ◽  
Initial Medium

The interest in the production of lactic acid has increased due to its wide range of applications. In the present study, the variables that affect fermentative D(−) lactic acid production were investigated: neutralizing agents, pH, temperature, inoculum percentage, agitation, and concentration of the medium components. An experimental design was applied to determine the optimal concentrations of the medium components and fermentation was studied using different feeding strategies. High production (122.41 g/L) and productivity (3.65 g/L·h) were efficiently achieved by Sporolactobacillus nakayamae in 54 h using a multipulse fed-batch technique with an initial medium containing 35 g/L of yeast extract (byproduct of alcohol production), 60 g/L of crystallized sugar, and 7.5 mL/L of salts. The fermentation process was conducted at 35°C and pH 6.0 controlled by NaOH with a 20% volume of inoculum and agitation at 125 rpm. The production of a high optically pure concentration of D(−) lactic acid combined with an environmentally friendly NaOH-based process demonstrates that S. nakayamae is a promising strain for D(−) lactic acid production.

scholarly journals Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

2021 ◽  
Vol 11 (11) ◽  
pp. 5153
Author(s):  
Marianna Gallo ◽  
Francesca Passannanti ◽  
Paola Schiattarella ◽  
Angela Esposito ◽  
Rosa Colucci Cante ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Nutritional Composition ◽  
Raw Material ◽  
Fermentation Performance ◽  
Experimental Protocols ◽  
C 30

Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the addition of anti-browning agents. In this study, we conducted three experimental protocols to evaluate the effect of ripeness grade, heat treatment, and ascorbic acid addition on fermentation performance. At the end of each protocol, the substrate was subjected to the fermentation process (37 °C, 48 h), and then measurements of pH reduction, microbial growth, and lactic acid production were used as markers in the analysis of fermentation performance. Ripe bananas produced better results than unripe bananas whose fermentation appeared to be inhibited. Therefore, ripe bananas were used to test the effect of two different heat treatments (sterilization (121 °C, 20 min) versus tyndallization (70 °C, 30 min; 37 °C, 30 min; 70 °C, 30 min)) on banana puree fermentation, and no significant differences were observed. Finally, 500 or 1000 ppm of ascorbic acid, normally used as an anti-browning agent, was added to ripe tyndallized bananas. No differences in fermentation results were observed between the two tested conditions, though values obtained for growth and lactic acid production were significantly lower than those from fermentation of banana puree without ascorbic acid.

scholarly journals The role of lactic acid production by probiotic Lactobacillus species in vaginal health

2017 ◽  
Vol 168 (9-10) ◽  
pp. 782-792 ◽  
Author(s):  
Gilda Tachedjian ◽  
Muriel Aldunate ◽  
Catronia S. Bradshaw ◽  
Richard A. Cone
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Species ◽  
Probiotic Lactobacillus ◽  
Vaginal Health

Feasibility of exhausted sugar beet pulp as raw material for lactic acid production

2020 ◽  
Vol 100 (7) ◽  
pp. 3036-3045
Author(s):  
Ana Belén Díaz ◽  
Claudia González ◽  
Cristina Marzo ◽  
Ildefonso Caro ◽  
Ana Blandino
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Sugar Beet Pulp ◽  
Raw Material ◽  
Beet Pulp

scholarly journals Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

2020 ◽  
Vol 8 (6) ◽  
pp. 830 ◽  
Author(s):  
Cristian Vaquero ◽  
Iris Loira ◽  
María Antonia Bañuelos ◽  
José María Heras ◽  
Rafael Cuerda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Ph Control ◽  
Fermentation Conditions ◽  
High Ph ◽  
Industrial Performance ◽  
Lachancea Thermotolerans

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

Brewer’s spent grain as raw material for lactic acid production by Lactobacillus delbrueckii

2007 ◽  
Vol 29 (12) ◽  
pp. 1973-1976 ◽  
Author(s):  
Solange I. Mussatto ◽  
Marcela Fernandes ◽  
Giuliano Dragone ◽  
Ismael M. Mancilha ◽  
Inês C. Roberto
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Effect of Pretreatment Methods on L-Lactic Acid Production from Vinasse Fermentation

2010 ◽  
Vol 113-116 ◽  
pp. 1302-1305 ◽  
Author(s):  
Jian Guo Liu ◽  
Qun Hui Wang ◽  
Hong Zhi Ma ◽  
Shuang Wang
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Value Added ◽  
Raw Material ◽  
Alkali Concentration ◽  
Utilization Rate ◽  
Fermentation Time ◽  
Optimum Parameters ◽  
Hydrolysis Of

To achieve high value-added utilization, vinasse was chosen as raw material for l-lactic acid production. Alkali methods, microwave were used to treat vinasse and the optimum parameters during the process were investigated. The results showed that the best pretreatment way was the combination of alkali concentration of 8% and microwave power 700W, corresponding maximum lactic acid concentration was 17.5g/L, higher than those of the independent method utilized, the fermentation time could be one day earlier than other methods. The conversion rate of preprocessed vinasse to L-lactic acid and utilization rate of cellulose and hemi-cellulose could reach 23.8% and 71%, respectively. The optimized pretreatment could effectively realize hydrolysis of vinasse and make it an ideal sources for further utilization.

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