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Ma X, Liu K, Wang M, Li S, Zhang Y, Fei Y. An innovative approach to improving lactic acid production from food waste using iron tailings. BIORESOURCE TECHNOLOGY 2024; 406:131027. [PMID: 38925411 DOI: 10.1016/j.biortech.2024.131027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 06/21/2024] [Accepted: 06/22/2024] [Indexed: 06/28/2024]
Abstract
In this study, the feasibility of promoting the lactic acid (LA) fermentation of food waste (FW) with iron tailings (ITs) addition was explored. The best LA yield was 0.91 g LA/g total sugar when 1 % ITs were added into the system. The mechanisms for promoting LA production were acidification alleviation effects and reduction equivalent supply of ITs. Furthermore, the addition of ITs promoted carbohydrate hydrolysis, and the carbohydrates digestibility reached 88.85 % in the 1 % ITs group. The ITs also affected the microbial communities, Lactococcus gradually replaced Streptococcus as the dominant genus, and results suggested that Lactococcus had a positive correlation with LA production and carbohydrate digestibility. Finally, the complex LAB in FW had significant effects on heavy metal removal from ITs, and the removal efficiency Cr, As, Pb, Cd, and Hg can reach 50.84 %, 26.72 %, 59.65 %, 49.75 % and 78.87 % in the 1 % ITs group, respectively.
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Affiliation(s)
- Xiaoyu Ma
- China Institute of Geo-Environment Monitoring, China Geological Survey, Beijing 100081, China.
| | - Kun Liu
- China Institute of Geo-Environment Monitoring, China Geological Survey, Beijing 100081, China
| | - Menglu Wang
- School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Shengpin Li
- China Institute of Geo-Environment Monitoring, China Geological Survey, Beijing 100081, China
| | - Yiwei Zhang
- China Institute of Geo-Environment Monitoring, China Geological Survey, Beijing 100081, China
| | - Yu Fei
- China Institute of Geo-Environment Monitoring, China Geological Survey, Beijing 100081, China
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2
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Balasubramanian VK, Muthuramalingam JB, Chen YP, Chou JY. Recent trends in lactic acid-producing microorganisms through microbial fermentation for the synthesis of polylactic acid. Arch Microbiol 2023; 206:31. [PMID: 38127148 DOI: 10.1007/s00203-023-03745-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 12/23/2023]
Abstract
Polylactic acid (PLA) is a range of unique bioplastics that are bio-based and biodegradable. PLA is currently driving market expansion for lactic acid (LA) due to its high demand as a building block in production. One of the most practical and environmentally benign techniques for synthesising PLA is through enzymatic polymerisation of microbial LA monomers. However, microbial LA fermentation does have some limitations. Firstly, it requires the use of a nutritionally rich medium. Secondly, LA production can be disrupted by bacteriophage infection or other microorganisms. Lastly, the yield can be low due to the formation of by-products through heterofermentative pathway. Considering the potential use of PLA as a replacement for conventional petrochemical-based polymers in industrial applications, researchers are focused on exploring the diversity of LA-producing microorganisms from various niches. Their goal is to study the functional properties of these microorganisms and their ability to produce industrially valuable metabolites. This review highlights the advantages and disadvantages of lactic acid-producing microorganisms used in microbial fermentation for PLA synthesis.
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Affiliation(s)
- Vignesh Kumar Balasubramanian
- Department of Botany, Alagappa University, Karaikudi, Tamil Nadu, 630003, India
- Department of Biology, National Changhua University of Education, Changhua, 500, Taiwan
| | | | - Yen-Po Chen
- Department of Animal Science, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City, 402, Taiwan
- The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung City, 402, Taiwan
| | - Jui-Yu Chou
- Department of Biology, National Changhua University of Education, Changhua, 500, Taiwan.
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Temane LT, Orasugh JT, Ray SS. Recent Advances and Outlook in 2D Nanomaterial-Based Flame-Retardant PLA Materials. MATERIALS (BASEL, SWITZERLAND) 2023; 16:6046. [PMID: 37687739 PMCID: PMC10488405 DOI: 10.3390/ma16176046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
Poly (lactic acid) or polylactide (PLA) has gained widespread use in many industries and has become a commodity polymer. Its potential as a perfect replacement for petrochemically made plastics has been constrained by its extreme flammability and propensity to flow in a fire. Traditional flame-retardants (FRs), such as organo-halogen chemicals, can be added to PLA without significantly affecting the material's mechanical properties. However, the restricted usage of these substances causes them to bioaccumulate and endanger plants and animals. Research on PLA flame-retardants has mostly concentrated on organic and inorganic substances for the past few years. Meanwhile, there has been a significant increase in renewed interest in creating environmentally acceptable flame-retardants for PLA to maintain the integrity of the polymer, which is the current trend. This article reviews recent advancements in novel FRs for PLA. The emphasis is on two-dimensional (2D) nanosystems and the composites made from them that have been used to develop PLA nanocomposite (NCP) systems that are flame retarding. The association between FR loadings and efficiency for different FR-PLA systems is also briefly discussed in the paper, as well as their influence on processing and other material attributes. It is unmistakably established from the literature that adding 2D nanoparticles to PLA matrix systems reduces their flammability by forming an intumescent char/carbonized surface layer. This creates a barrier effect that successfully blocks the filtration of volatiles and oxygen, heat and mass transfer, and the release of combustible gases produced during combustion.
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Affiliation(s)
- Lesego Tabea Temane
- Department of Chemical Sciences, University of Johannesburg, Doorfontein, Johannesburg 2028, South Africa; (L.T.T.); (J.T.O.)
- Centre for Nanostructures and Advanced Materials, DSI-CSIR Nanotechnology Innovation Centre, Council for Scientific and Industrial Research, Pretoria 0001, South Africa
| | - Jonathan Tersur Orasugh
- Department of Chemical Sciences, University of Johannesburg, Doorfontein, Johannesburg 2028, South Africa; (L.T.T.); (J.T.O.)
- Centre for Nanostructures and Advanced Materials, DSI-CSIR Nanotechnology Innovation Centre, Council for Scientific and Industrial Research, Pretoria 0001, South Africa
| | - Suprakas Sinha Ray
- Department of Chemical Sciences, University of Johannesburg, Doorfontein, Johannesburg 2028, South Africa; (L.T.T.); (J.T.O.)
- Centre for Nanostructures and Advanced Materials, DSI-CSIR Nanotechnology Innovation Centre, Council for Scientific and Industrial Research, Pretoria 0001, South Africa
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Huang Y, Wang Y, Shang N, Li P. Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects. Foods 2023; 12:2311. [PMID: 37372521 DOI: 10.3390/foods12122311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The demand for lactic acid and lactic acid-derived products in the food, pharmaceutical, and cosmetic industries is increasing year by year. In recent decades, the synthesis of lactic acid by microbials has gained much attention from scientists due to the superior optical purity of the product, its low production costs, and its higher production efficiency compared to chemical synthesis. Microbial fermentation involves the selection of feedstock, strains, and fermentation modes. Each step can potentially affect the yield and purity of the final product. Therefore, there are still many critical challenges in lactic acid production. The costs of feedstocks and energy; the inhibition of substrates and end-product; the sensitivity to the inhibitory compounds released during pretreatment; and the lower optical purity are the main obstacles hindering the fermentation of lactic acid. This review highlights the limitations and challenges of applying microbial fermentation in lactic acid production. In addition, corresponding solutions to these difficulties are summarized in order to provide some guidance for the industrial production of lactic acid.
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Affiliation(s)
- Yueying Huang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yu Wang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Pinglan Li
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Silva SPM, Teixeira JA, Silva CCG. Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120. Foods 2023; 12:foods12071396. [PMID: 37048215 PMCID: PMC10093246 DOI: 10.3390/foods12071396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.
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Affiliation(s)
- Sofia P. M. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
| | - José A. Teixeira
- Centre of Biological Engineering (CEB), University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Célia C. G. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Correspondence:
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Takano C, Aoyagi H. Screening and isolation of acid-tolerant bacteria using a novel pH shift culture method. J Biosci Bioeng 2022; 134:521-527. [PMID: 36207257 DOI: 10.1016/j.jbiosc.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
Abstract
Acid-tolerant bacteria, which multiply under neutral pH and can survive under acidic pH conditions, have a potential role in various applications under acidic conditions. Despite higher biomass productivity, their isolation and utilisation are not sufficiently developed compared to those of acidophiles. It takes considerable effort to distinguish the acid-tolerant bacteria from the rest of the bacterial community using conventional screening methods. Thus, we developed a novel screening method for acid-tolerant bacteria, which involves shifting the pH between acidic and neutral conditions. With this method, the bacterium Enterobacter sp. AC06 was isolated. Based on comparisons with the results reported in previous studies, the strain can be classified as acid-tolerant bacteria. The decreases in the live cell concentrations were 3.87 and 6.16 log cycles after 3 h acid treatment under pH 3.0 and 2.5, respectively. These results suggest that it is possible to isolate acid-tolerant bacteria using the pH shift culture method. In summary, this is the first study on bacterial screening based on acid tolerance. Our novel method potentially contributes to the understanding and utilisation of acid-tolerant bacteria by enhancing screening efficiency. Furthermore, our novel concept shift culture is potentially valuable for screening previously uncultured bacteria tolerant to various selective stress conditions.
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Affiliation(s)
- Chikara Takano
- Division of Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Hideki Aoyagi
- Division of Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
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7
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Engineered Microbial Cell Factories for Sustainable Production of L-Lactic Acid: A Critical Review. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
With the increasing demand for the biodegradable polymer material polylactic acid and its advantage of being metabolized by the human body, L-lactic acid (L-LA) is becoming increasingly attractive in environmental protection and food industry applications. However, the supply of L-LA is not satisfied, and the price is still high. Compared to enzymatic and chemical synthesis methods, L-LA production by microbial fermentation has the advantages of low cost, large yield, simple operation, and environmental protection. This review summarizes the advances in engineering microbial cell factories to produce L-LA. First, the synthetic pathways and microorganisms for L-LA production are outlined. Then, the metabolic engineering strategies for constructing cell factories to overproduce L-LA are summarized and fermentation modes for L-LA production are also given. Finally, the challenges and prospects of the microbial production of L-LA are discussed. This review provides theoretical guidance for researchers engaged in L-LA production.
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8
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Policastro G, Carraturo F, Compagnone M, Giugliano M, Guida M, Luongo V, Napolitano R, Fabbricino M. A preliminary study on a novel bioaugmentation technique enhancing lactic acid production by mixed cultures fermentation. BIORESOURCE TECHNOLOGY 2021; 340:125595. [PMID: 34333344 DOI: 10.1016/j.biortech.2021.125595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 06/13/2023]
Abstract
The paper is a preliminary study on the selection of lactic acid producing microorganisms from a mixed microbial population via bioaugmentation. The bioaugmentation technique is based on pH sudden variations occurring in sequential batch steps of a dark fermentation process applied to simple substrates. Different conditions are tested and compared. The structure of microbial communities and concentrations of metabolic intermediates are analyzed to study the possible substrate conversion routes. Obtained results indicate that the initial mixed culture produced a lactic acid percentage of 5% in terms of CODLA/CODPRODUCTS. In the most favourable conditions, the selected culture produced a lactic acid percentage of 59%. The analysis of the composition of microbial communities before and after the bioaugmentation processes, indicates that lactic acid production mainly results from the population change to bacteria belonging to the genus Bacillus. Indeed, the relative abundance of Bacilli increased from 0.67%, to 8.40% during the bioaugmentation cycle.
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Affiliation(s)
- Grazia Policastro
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy.
| | - Federica Carraturo
- Department of Biology, University of Naples Federico II, via Cintia 21, Naples 80126, Italy.
| | - Mariacristina Compagnone
- Department of Chemical Engineering and Food Technologies, Faculty of Sciences, University of Cádiz, 11510 Puerto Real, Cádiz, Spain.
| | - Marco Giugliano
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy.
| | - Marco Guida
- Department of Biology, University of Naples Federico II, via Cintia 21, Naples 80126, Italy.
| | - Vincenzo Luongo
- Department of Mathematics and Applications Renato Caccioppoli, University of Naples Federico II, via Cintia, Monte S. Angelo, Naples I-80126, Italy.
| | - Raffaele Napolitano
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy.
| | - Massimiliano Fabbricino
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy.
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9
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MEJIA-GOMEZ CE, BALCÁZAR N. Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.29619] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Abedi E, Hashemi SMB. Lactic acid production - producing microorganisms and substrates sources-state of art. Heliyon 2020; 6:e04974. [PMID: 33088933 PMCID: PMC7566098 DOI: 10.1016/j.heliyon.2020.e04974] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/08/2020] [Accepted: 09/16/2020] [Indexed: 01/18/2023] Open
Abstract
Lactic acid is an organic compound produced via fermentation by different microorganisms that are able to use different carbohydrate sources. Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities. The use of Bacillus spp. revealed good possibilities to reduce the fermentative costs. Interestingly, lactic acid high productivity was achieved by Corynebacterium glutamicum and E. coli, mainly after engineering genetic modification. Fungi, like Rhizopus spp. can metabolize different renewable carbon resources, with advantageously amylolytic properties to produce lactic acid. Additionally, yeasts can tolerate environmental restrictions (for example acidic conditions), being the wild-type low lactic acid producers that have been improved by genetic manipulation. Microalgae and cyanobacteria, as photosynthetic microorganisms can be an alternative lactic acid producer without carbohydrate feed costs. For lactic acid production, it is necessary to have substrates in the fermentation medium. Different carbohydrate sources can be used, from plant waste as molasses, starchy, lignocellulosic materials as agricultural and forestry residues. Dairy waste also can be used by the addition of supplementary components with a nitrogen source.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
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Valdez Castillo M, Laxman Pachapur V, Brar SK, Naghdi M, Arriaga S, Ávalos Ramirez A. Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Crit Rev Biotechnol 2020; 40:930-950. [PMID: 32693642 DOI: 10.1080/07388551.2020.1792407] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey is a liquid residue generated during the production of cheese and yogurt. It has a pH between 3.9 and 5.6, and a high chemical oxygen demand (COD), from 60 to 80 g/L. Whey contains lactose, proteins, and minerals. Globally, approximately 50% of the whey generated is untreated and is released directly into the environment, which represents an environmental risk. To overcome whey management problems, conventional thermo-physical valorization treatments have been explored, which are complex, costly and energy-intensive. As an alternative, whey fermentation processes employing bacteria, fungi and yeast are economical and promising methods. Among them, yeast fermentation creates value-added products such as antimicrobials, biofuels, aromas, flavors, and antioxidants with no need for previous conditioning of the whey, such as hydrolysis of the lactose, prior to whey biorefining. The biorefining concept applied to whey is discussed using chemical and biological transformation pathways, showing their pluses and minuses, such as technical drawbacks. The main challenges and solutions for the production of fusel alcohols, specifically for 2-phenylethanol, are also discussed in this review.
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Affiliation(s)
- Mariana Valdez Castillo
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Vinayak Laxman Pachapur
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Satinder Kaur Brar
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, Canada
| | - Mitra Naghdi
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Sonia Arriaga
- División de Ciencias Ambientales, Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), San Luis Potosí, México
| | - Antonio Ávalos Ramirez
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Centre National en Électrochimie et en Technologies Environnementales Inc, Shawinigan, Canada
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12
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Cubas-Cano E, González-Fernández C, Tomás-Pejó E. Evolutionary engineering of Lactobacillus pentosus improves lactic acid productivity from xylose-rich media at low pH. BIORESOURCE TECHNOLOGY 2019; 288:121540. [PMID: 31174085 DOI: 10.1016/j.biortech.2019.121540] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 06/09/2023]
Abstract
Since xylose is the second most abundant sugar in lignocellulose, using microorganisms able to metabolize it into bio-based chemicals like lactic acid is an attractive approach. In this study, Lactobacillus pentosus CECT4023T was evolved to improve its xylose fermentation capacity even at acid pH by adaptive laboratory evolution in repeated anaerobic batch cultures at increasing xylose concentration. The resulting strain (named MAX2) presented between 1.5 and 2-fold more xylose consumption and lactic acid production than the parental strain in 20 g L-1 xylose defined media independently of the initial pH value. When the pH was controlled in bioreactor, lactic acid productivity at 16 h increased 1.4-fold when MAX2 was grown both in xylose defined media and in wheat straw hydrolysate. These results demonstrated the potential of this new strain to produce lactic acid from hemicellulosic substrates at low pH, reducing the need of using neutralizing agents in the process.
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Affiliation(s)
- Enrique Cubas-Cano
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit, 28935 Móstoles, Spain.
| | | | - Elia Tomás-Pejó
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit, 28935 Móstoles, Spain
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13
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Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH. SUSTAINABILITY 2019. [DOI: 10.3390/su11123330] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The paper investigates mixed-culture lactate (LA) fermentation of cheese whey (CW) in order to verify the possibility of using waste materials as feedstock to produce a product with high economic potential. The fermentation performance of two reactors operating in repeated-batch mode under uncontrolled pH conditions and various hydraulic retention time and feeding conditions was evaluated in terms of LA production. Five experimental phases were conducted. The hydraulic retention time (HRT) was varied from 1 to 4 days to verify its effect on the process performance. The best results, corresponding to the maximum LA concentration (20.1 g LA/L) and the maximum LA yield (0.37 g chemical oxygen demand (COD)(LA)/g COD(CW)), were reached by feeding the reactors with cheese whey alone and setting the HRT to 2 days. The maximum productivity of lactic acid (10.6 g LA/L/day) was observed when the HRT was decreased to 1 day.
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14
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A review on the current developments in continuous lactic acid fermentations and case studies utilising inexpensive raw materials. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.12.012] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Arras W, Hussain A, Hausler R, Guiot SR. Mesophilic, thermophilic and hyperthermophilic acidogenic fermentation of food waste in batch: Effect of inoculum source. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 87:279-287. [PMID: 31109527 DOI: 10.1016/j.wasman.2019.02.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 12/09/2018] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
Distinctions in hydrolysis and acidogenesis were examined for a series of anaerobic batch reactors inoculated with three different anaerobic mixed cultures (mesophilic, thermophilic and hyperthermophilic anaerobic sludge) and operated at the temperature of inoculum's origin and additionally at 70 °C. Hyperthermophilic temperatures led to increased hydrolysis rates during the start-up stage but a rapid drop in pH limited the overall hydrolysis efficiency, indicating the importance of pH control to sustain the high reaction rates at higher temperatures. No significant difference (P > 0.05) was observed among hydrolysis efficiencies obtained for different reactors which ranged between 27 ± 3% and 40 ± 14%. The highest fermentation yield of 0.44 g COD of fermentation products/g VSS-CODadded was obtained under thermophilic conditions, followed by mesophilic (0.33 g COD ferm. prod./g VSS-CODadded) and hyperthermophilic conditions (0.05-0.08 g COD ferm. prod./g VSS-CODadded). Fermentative performance was better at mesophilic and thermophilic conditions as indicated by improved production of volatile fatty acids (VFA). VFAs accounted for 60-71% of the solubilised matter at thermophilic and mesophilic conditions. Acetic acid formed the primary VFA (70%) at mesophilic temperatures, while butyric acid was the major VFA at thermophilic (60%) conditions. Hyperthermophilic conditions led to increased production of lactic acid, which comprised up to 32% of the solubilised matter. Overall, the results indicate that different operating temperatures may not significantly affect the substrate degradation efficiency but clearly influence the biotransformation pathways.
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Affiliation(s)
- W Arras
- École de technologie supérieure, Département du génie de la construction, 1100, Notre-Dame Ouest, Montréal H3C 1K3, Canada; Anaerobic Bioprocesses Group, Energy, Mining and Environment Research Center, National Research Council Canada, 6100 Royalmount Avenue, Montreal H4P 2R2, Canada
| | - A Hussain
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore
| | - R Hausler
- École de technologie supérieure, Département du génie de la construction, 1100, Notre-Dame Ouest, Montréal H3C 1K3, Canada
| | - S R Guiot
- Anaerobic Bioprocesses Group, Energy, Mining and Environment Research Center, National Research Council Canada, 6100 Royalmount Avenue, Montreal H4P 2R2, Canada.
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16
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Liu P, Zheng Z, Xu Q, Qian Z, Liu J, Ouyang J. Valorization of dairy waste for enhanced D-lactic acid production at low cost. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.05.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Free lactic acid production under acidic conditions by lactic acid bacteria strains: challenges and future prospects. Appl Microbiol Biotechnol 2018; 102:5911-5924. [DOI: 10.1007/s00253-018-9092-4] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 05/10/2018] [Accepted: 05/10/2018] [Indexed: 11/27/2022]
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Singhvi M, Zendo T, Gokhale D, Sonomoto K. Greener L-lactic acid production through in situ extractive fermentation by an acid-tolerant Lactobacillus strain. Appl Microbiol Biotechnol 2018; 102:6425-6435. [PMID: 29799089 DOI: 10.1007/s00253-018-9084-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/01/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
Abstract
Lactic acid (LA) fermentation requires a neutralizer for a physiologically acceptable range. However, a neutralizer generates a large amount of gypsum, an environmental pollutant. Furthermore, the downstream processing is complicated and expensive, comprising 50-70% of the total cost. We previously developed a Lactobacillus delbrueckii FM1, which can produce undissociated LA without neutralizer. Here, we improved FM1 by adaptive evolution at pH 4.5, which generated Adp FM1 showing an ~ 1.80-fold increase in LA production compared to FM1. The LA production via fed-batch fermentation yielded 36.2 g/L of LA, with a productivity of 0.500 g/L/h. However, cell viability was reduced due to the acidic pH and/or end-product inhibition. Therefore, an in situ LA recovery process using an extractive solvent was employed to maintain cell viability. Adp FM1 produced 49.2 g/L of LA via in situ LA-extractive fed-batch fermentation, which was ~ 1.4-fold higher than that without LA extraction. Adp FM1 provided a total LA productivity of 0.512 g/L/h in 96 h. Among the tested strains, Adp FM1 exhibited the highest H+-ATPase activity and a 415-fold increase in H+-ATPase gene expression compared to the parent strain. These results suggest that the in situ LA extractive fermentation process will ease downstream processing and prove to be a more economical and environmentally friendly option compared to the present fermentation. To our knowledge, this is the first report on the production of undissociated L-LA by Lactobacillus using an in situ recovery process, with high LA production levels and productivity.
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Affiliation(s)
- Mamata Singhvi
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-Ku, Fukuoka, 812-8581, Japan
| | - Takeshi Zendo
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-Ku, Fukuoka, 812-8581, Japan
| | - Digambar Gokhale
- NCIM Resource Centre, CSIR-National Chemical Laboratory, Pune, India
| | - Kenji Sonomoto
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-Ku, Fukuoka, 812-8581, Japan.
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Hwanhlem N, Ivanova T, Haertlé T, Jaffrès E, Dousset X. Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Juodeikiene G, Zadeike D, Bartkiene E, Bartkevics V, Dikiy A, Shumilina E. Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Lignocellulosic Biomass to Lactic Acid. Front Bioeng Biotechnol 2016; 4:92. [PMID: 27965954 PMCID: PMC5124565 DOI: 10.3389/fbioe.2016.00092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 11/14/2016] [Indexed: 11/23/2022] Open
Affiliation(s)
- Grazina Juodeikiene
- Food Science and Technology, Kaunas University of Technology , Kaunas , Lithuania
| | - Daiva Zadeike
- Food Science and Technology, Kaunas University of Technology , Kaunas , Lithuania
| | - Elena Bartkiene
- Food Safety and Quality, Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment, Riga, Latvia; Department of Chemistry, University of Latvia, Riga, Latvia
| | - Alexander Dikiy
- Norwegian University of Science and Technology , Trondheim , Norway
| | - Elena Shumilina
- Norwegian University of Science and Technology , Trondheim , Norway
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