Biochemical analysis of some fruit peels and comparison of Lactic acid production by authochthonous Lactic acid bacteria using fruit peels

Abstract

1. Introduction Fruit based industry produces a large volume of solid and liquid waste. These pose increasing disposal and pollution problems (high BOD or COD) and represents loss of valuable biomass and nutrients (Mridul&Preethi, 2014).Disposal of wastes from fruit-canning industries has been a problem due to high transportation costs and limited availability of landfills, as these byproducts carry no commercial value, they are often discharged in places they ought not to be disposed (Pradeep et al., 2014). This particularly occurs where there is a lack of legislation and their enforcement on waste disposal (Omojasolaet al., 2009). These wastes directly affect environmental agencies and municipalities because food waste is a primary source of methane gas in landfills (Gunders, 2012). Recycling fruit-waste to develop new products has received much attention lately. Organic waste treatment processes (Purkayastha, 2012) and anaerobic digestion processes (Shin et al., 2010; Dai et al., 2013; Bernstadet al., 2013) are two promising technologies used in this regard. Presently, the main use of such domestic food waste is the production of valuable compounds by the controlled break down of the waste by microorganisms (Rounsefellet al., 2013). Lactic acid has gained importance for its application in food, feed, chemical, pharmaceutical and beverage industries (Ray & Swain, 2011). Most important application of lactic acid is its use

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

“…However, higher yields were obtained by Bustamante et al [115], lactic acid production from orange peel yielding about 84% of lactic acid. However, lactic acid production by Lactobacillus plantarum using mango, banana and orange peels yielded 23.85%, 26.7% and 18.9% of lactic acid, respectively [116] which is lower than 79% lactic acid produced using pineapple waste by Aziman et al [114]. Other than lactic acid, pineapple residues have also been converted to succinic acid.…”

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

“…The isolated strains from fruit peels were characterized microscopically as mentioned earlier (Arekemase et al, 2020). Thereafter, molecular identification was carried out to confirm the sequence of the ITS.…”

Isolation and Characterization of Cellulolytic Bacteria During Natural Fermentation of Sweet Orange Peel Waste (Citrus sinensis)

“…The research of Maheshwari et al (2018) clearly revealed a high level of diversity in the Lactic Acid Bacteria (LAB) microflora from fermented fruit mixtures. Arekemase et al (2020) showed that lactic acid can be produced from mango, orange, and banana peels. Besides, the presence of bacterial or fungal colonies in orange, pineapple, banana and mixed fruit (pomelo, watermelon and melon) peels provided strong evidence that microbes produced cellulase in order to degrade carboxymethyl cellulose (CMC) (Chin et al, 2018).…”