Cultivation and Fractionation of Leguminous Biomass for Lactic Acid Production

Papendiek, Franka

doi:10.15255/cabeq.2013.1854

Cited by 24 publications

(10 citation statements)

References 13 publications

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“…Bacillus coagulans efficiently utilized not only glucose but also fructose and a yield of 0.73 g lactic acid per g saccharose was obtained. The yield obtained is comparable with previously reported yields of lactic acid produced by B. coagulans from various substrates . The formation and excretion of lactic acid in the medium caused a subsequent decrease in pH.…”

Section: Resultssupporting

confidence: 87%

“…The addition of acid and base, however, results in high salt concentrations in fermentation broth. In recent years, food and bread wastes, whey and agricultural residues have been investigated as inexpensive but complex nutrient sources in lactic acid fermentations . The use of complex nutrient sources, however, may result in increased concentrations of impurities, such as organic acids, proteins and inorganic compounds, which complicates the separation of microbial products .…”

Section: Introductionmentioning

confidence: 99%

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Separation of lactic acid and recovery of salt-ions from fermentation broth

Pleißner

Schneider

Venus

et al. 2016

J. Chem. Technol. Biotechnol

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Separation of lactic acid and recovery of salt-ions from fermentation broth

Pleißner

Schneider

Venus

et al. 2016

J. Chem. Technol. Biotechnol

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“…PlantsProFood (Pro Lupin 2014), or the non-food sector, e.g. renewable resources for bio-refineries (Papendiek et al 2012;Papendiek and Venus 2014). Another marketing possibility is provided by the increasing demand for organic food, as legumes are considerably more widespread in organic agriculture than on conventionally farmed land (see Section 6.5).…”

Section: Improving Marketed Outputsmentioning

confidence: 99%

Grain legume decline and potential recovery in European agriculture: a review

Zander

Amjath-Babu

Preißel

et al. 2016

Agron. Sustain. Dev.

166

157

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Sustainable development of agriculture is at the core of agricultural policy debates in Europe. There is a consensus that diversification of cropping would support sustainable development. However, a reduction in legume cultivation has been observed in the EU during the last decades. This decline has induced, in turn, a deficit of proteins and a reduction of ecosystem services provided by legumes. Therefore, we analysed the mechanisms that shape agricultural systems to identify leverage points for reviving European legume production. Specifically, we reviewed the factors that affect the market and non-market value of legumes and the relevant agricultural policies. We characterized the decline in legume cropping as an outcome of the dominance of economic forces that favour specialization of production systems over diversification. We found that the value of market outputs of legumes per unit area is relatively low and volatile, with a 25-78 % variation in pea gross margins, which reduces market competitiveness. We observed that the value of systeminternal outputs of legumes such as the nitrogen fixed, of 130 to 153 kg N ha; crop protection services that reduce agrochemical costs, by 20-25 % in cereals; and yield enhancements of subsequent crops, of 0.2 to 1.6 t ha −1 in cereals, are often underestimated. In addition, markets fail to translate external effects of legumes such as biodiversity enhancement, reduction in emissions, of up to 50 % in N 2 O, and soil improvements into economic benefits. Current policies support legumes through selected mechanisms such as ecological focus areas, agri-environmental programmes and sparse coupled support measures. Domestic cultivation of legumes could be supported through trade policies such as import restrictions on genetically modified soybean or new mechanisms to appreciate non-market outputs including payments for ecosystem services and carbon markets. In addition, development of new value chains, niche markets, scaling-up of plant breeding efforts and dissemination of information is required.

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“…However, Dietz et al (2016) admitted that differences in alfalfa culture conditions (e.g., environmental and soil conditions) may have an impact on the nitrogen con- tent of juice and this aspect needs further investigation. To illuminate this aspect, Papendiek and Venus (2014) used the juice of legumes grown at different locations and harvested at different times of the year as nitrogen source in lactic acid fermentation. They found not only considerable differences in protein content in legumes but also differences up to 40% and 60% in lactic acid yield between study sites and sampling dates, respectively.…”

Section: Fermentationsmentioning

confidence: 99%

Utilization of digested sewage sludge in lactic acid fermentation

2021

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The management of sewage sludge is mostly limited to anaerobic digestion, incineration of digestate and recovery of phosphorous. In terms of resource efficiency, it is recommended to make use of the potential of all organic compounds. Nitrogen compounds, for instance, can find application as nutrients in biotechnological processes. To follow this approach, sewage sludge collected after anaerobic digestion, which had carbon and nitrogen contents of 35.9% (w/w) and 5.6% (w/w), respectively, was first hydrolyzed using 0-1% (w/w) sulphuric acid for 15 minutes at 121°C and the hydrolysate used as nitrogen source in lactic acid fermentation. Even though the focus was on a recovery of nitrogen compounds, the hydrolytic treatment with 1% (v/v) sulphuric acid resulted in a release of 28 mg g-1 glucose. Because of the complex composition of the obtained hydrolysate it was not possible to quantify the released organic nitrogen compounds. Lactic acid fermentations, however, revealed that the concentration of organic nitrogen compounds was sufficient to efficiently convert 10 g L-1 of added glucose into 9 g L-1 lactic acid, and thus it is expected that digested sewage sludge may be an alternative nitrogen source in lactic acid fermentation, possibly combined with the utilization of a carbon-rich feedstock. Such a utilization approach goes beyond the conventional management strategies of digestated sewage sludge and allows a material utilization even after anaerobic digestion.

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Cultivation and Fractionation of Leguminous Biomass for Lactic Acid Production

Cited by 24 publications

References 13 publications

Separation of lactic acid and recovery of salt-ions from fermentation broth

Separation of lactic acid and recovery of salt-ions from fermentation broth

Grain legume decline and potential recovery in European agriculture: a review

Utilization of digested sewage sludge in lactic acid fermentation

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