Regulation and Control of Rhizopus oryzae on Lactic Acid Production from Kitchen Refuse

2013 ◽  
Vol 726-731 ◽  
pp. 2718-2722
Author(s):  
Li Sheng ◽  
Qun Zhou ◽  
Arash Gharibi ◽  
Gui Bin Yuan
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Rhizopus Oryzae ◽  
Orthogonal Experiment ◽  
Lactic Acid Production ◽  
Fermentation Medium ◽  
Raw Material ◽  
Lactic Acid Concentration ◽  
Fermentation Conditions ◽  
And Control

To develop a garbage recycling system, kitchen refuse, a rich and very cheap source of nutrition, was used to produce lactic acid, a raw material for producing biodegradable plastics. The orthogonal experiment shows the highest lactic acid concentration is achieved under the following fermentation conditions: inoculating spore suspension of rhizopus oryzae AS 3.819 of 10%, culturing seed for 17 h, and adjusting fermentation medium to PH8.

LACTIC ACID PRODUCTION FROM CASSAVA MILL EFFLUENT (CME) USING RHIZOPUS ORYZAE IMMOBILISED IN PVA-ALGINATE SULPHATE BEADS

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Qistina Ahmad Kamal ◽  
Nor Azimah Mohd Zain
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Rhizopus Oryzae ◽  
Lactic Acid Production ◽  
Oxygen Demand ◽  
Fermentation Medium ◽  
Agitation Speed ◽  
High Concentration ◽  
Peeling Off ◽  
Potential Use

Cassava mill effluent (CME) is an effluent originated from tapioca tuber. It is produced by peeling off the skin, cutting and starch extraction. CME contains high concentration of starch, hence when it is disposed directly into the river, it will contribute to water pollution due to its high content of chemical oxygen demand (COD), biological oxygen demand (BOD), and total solids (TS). In this study, CME was used as a fermentation medium to produce lactic acid. To improve the yield, spores of Rhizopus oryzae were immobilised in PVA-alginate-sulphate beads and fermentation was carried out for 6 days. 2-level factorial design was used in the screening of lactic acid production for different parameters; temperature (30°C - 40°C), agitation speed (120-200 rpm), pH (4-7) and beads percentage (5-10% (w/v)). Analysis of variance (ANOVA) showed significant influence of the tested factors and their interactions on the production of lactic acid (p<0.0001), except for pH with (p=0.0670). The regression model for lactic acid production fitted the data adequately and explained the variation of more than 99% in the response. The result showed that the maximum production of lactic acid (8.54 g/L) could be achieved at the initial fermentation medium of pH 7.0, temperature of 40°C, percentage of beads of 10% (w/v) and agitation speed of 200 rpm. This study intends to exploit the potential use of CME for the production of lactic acid with the hope of contributing to Malaysia’s bioeconomy.

Immobilization of Rhizopus oryzae in a modified polyvinyl alcohol gel for L(+)-lactic acid production

2012 ◽  
Vol 63 (3) ◽  
pp. 957-964 ◽  
Author(s):  
Peng Wang ◽  
Zhen Chen ◽  
Juan Li ◽  
Li Wang ◽  
Guohong Gong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Polyvinyl Alcohol ◽  
Acid Production ◽  
Rhizopus Oryzae ◽  
Lactic Acid Production

scholarly journals Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 47
Author(s):  
Kapil Singh Narayan ◽  
Sakshi Gaurkhede ◽  
Virat Sharma ◽  
Ankur Kumar ◽  
Bharat Bhushan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Assessment ◽  
Functional Food ◽  
Acid Production ◽  
Functional Foods ◽  
Lactic Acid Production ◽  
Novel Approach ◽  
Probiotic Strains ◽  
And Control ◽  
Test Cultures

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

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 L (+)-lactic acid production by pellet-form Rhizopus oryzae NRRL 395 on biodiesel crude glycerol

2013 ◽  
Vol 12 (1) ◽  
pp. 92 ◽  
Author(s):  
Dan C Vodnar ◽  
Francisc V Dulf ◽  
Oana L Pop ◽  
Carmen Socaciu
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Crude Glycerol ◽  
Rhizopus Oryzae ◽  
Lactic Acid Production ◽  
Pellet Form

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.

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