Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili

2010 ◽  
Vol 113-116 ◽  
pp. 1080-1083 ◽  
Author(s):  
Ying Ying Liu ◽  
Qun Hui Wang ◽  
Li Wei Chen ◽  
Xiao Qiang Wang ◽  
Juan Wang
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Acid Concentration ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Total Sugar ◽  
Lactic Acid Concentration ◽  
Two Phase ◽  
Better Than

In order to reduce the costs of production and increase the lactic acid yields, this research adopts Bacillus subtilis to substitute enzymes. The method used in the study is two-phase fermentation - inoculate Bacillus subtilis to food waste to produce sugar, and then inoculate Lactobacillus to food waste to yield lactic acid. 87.22 g l–1 of total sugar can be obtained from non-autoclaved food waste in 30 h of saccharification at 40 centigrade. After two-phase fermentation, the optimal lactic acid concentration was 50.77g/L. The results indicate that two-phase fermentation is better than synchronous saccharification fermentation.

scholarly journals A study on the effect of parameters on lactic acid production from whey

2016 ◽  
Vol 18 (1) ◽  
pp. 58-63 ◽  
Author(s):  
Hamidreza Ghafouri Taleghani ◽  
Ghasem D. Najafpour ◽  
Ali Asghar Ghoreyshi
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Dry Weight ◽  
Optimal Growth ◽  
Inoculum Size ◽  
Effect Of Temperature ◽  
Lactic Acid Concentration ◽  
Initial Substrate

Abstract In batch fermentation of whey, selection of suitable species at desired conditions such as substrate, product concentrations, temperature and inoculum size were investigated. Four Lactobacillus species and one Lactococcus species were screened for lactic acid production. Among them L. bulgaricus ATCC 11842 were selected for further studies. The optimal growth of the selected organism for variable size of inocula was examined. The results indicated that inoculum size had insignificant effect on the cell and lactic acid concentration. The effect of temperature was also studied at 32, 37, 42 and 47°C. Results showed that the concentration of cell dry weight increased with increment of temperature from 32 to 42°C. The maximum cell and lactic acid concentration was obtained at 42°C. The effect of initial substrate concentration on lactic acid production was also examined. The optimum initial lactose concentration was found to be 90 g/l.

scholarly journals Utilization of Molasses Sugar for Lactic Acid Production by Lactobacillus delbrueckii subsp. delbrueckii Mutant Uc-3 in Batch Fermentation

2007 ◽  
Vol 74 (1) ◽  
pp. 333-335 ◽  
Author(s):  
Arti Dumbrepatil ◽  
Mukund Adsul ◽  
Shivani Chaudhari ◽  
Jayant Khire ◽  
Digambar Gokhale
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Acid Production ◽  
Batch Fermentation ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Potential Candidate ◽  
Lactic Acid Concentration ◽  
High Concentration ◽  
Acid Fermentation

ABSTRACT Efficient lactic acid production from cane sugar molasses by Lactobacillus delbrueckii mutant Uc-3 in batch fermentation process is demonstrated. Lactic acid fermentation using molasses was not significantly affected by yeast extract concentrations. The final lactic acid concentration increased with increases of molasses sugar concentrations up to 190 g/liter. The maximum lactic acid concentration of 166 g/liter was obtained at a molasses sugar concentration of 190 g/liter with a productivity of 4.15 g/liter/h. Such a high concentration of lactic acid with high productivity from molasses has not been reported previously, and hence mutant Uc-3 could be a potential candidate for economical production of lactic acid from molasses at a commercial scale.

Impact of storage duration and micro-aerobic conditions on lactic acid production from food waste

2021 ◽  
Vol 323 ◽  
pp. 124618
Author(s):  
Zengshuai Zhang ◽  
Panagiotis Tsapekos ◽  
Merlin Alvarado-Morales ◽  
Irini Angelidaki
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Storage Duration ◽  
Aerobic Conditions

Production of L-Lactic Acid from Corn Starch Hydrolysate by Immobilized Rhizopus oryzae on a New Asterisk-Shaped Matrix

2011 ◽  
Vol 347-353 ◽  
pp. 1193-1197 ◽  
Author(s):  
Xin Chen ◽  
Bing Bing Zhang ◽  
Yuan Liang Wang ◽  
Yan Feng Luo ◽  
Run Guang Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Corn Starch ◽  
Rhizopus Oryzae ◽  
Immobilized Cells ◽  
Lactic Acid Production ◽  
Carbon Sources ◽  
Cotton Cloth ◽  
Lactic Acid Concentration ◽  
Starch Hydrolysate

A new asterisk-shaped matrix composed of stainless-steel mesh and cotton cloth was emloyed for immobilizing Rhizopus oryzae As3.3462 cells. The ability of the immobilized cells to produce L-lactic acid was evaluated by using corn starch hydrolysate as carbon sources. The cells were attached onto the matrix with nearly 100% efficiency within 5 h and demonstrated asterisk mycelia morphology rather than a pellet-like cake as exhibited by the free-cells. Consequently, the immobilization fermentation resulted in higher L-lactic acid concentration (82.79 g.L-1 vs 48.23 g.L-1) within a shorter time (60 h vs 72 h) than the free fermentation. In addition, the stability of the immobilized cells for a long-term fermentation was investigated in 8 consecutive fermentation batches for 30 days. The maximum variation of L-lactic acid concentration among these batches was less than 10%. These results imply that the proposed asterisk matrix is good for Rhizopus oryzae immobilization and provids a simple and feasible fermentation strategy for L-lactic acid production.

Dilute sulfuric acid fractionation of Korean food waste for ethanol and lactic acid production by yeast

2018 ◽  
Vol 74 ◽  
pp. 231-240 ◽  
Author(s):  
Yong Seon Kim ◽  
Ji Yeon Jang ◽  
Seong Jik Park ◽  
Byung Hwan Um
Keyword(s):  
Lactic Acid ◽  
Sulfuric Acid ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Dilute Sulfuric Acid ◽  
Korean Food
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