Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste

Pleißner, Daniel; Demichelis, Francesca; Mariano, Silvia; Gutiérrez, Ivette Michelle Navarro; Schneider, Roland; Venus, Joachim

doi:10.1016/j.jclepro.2016.12.065

Cited by 155 publications

(50 citation statements)

References 38 publications

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“…A maximum rate of 2.16 g/(L×h) and a yield of 0.81 g/(g substrate) using food waste as carbon and nitrogen source was reported by Daniel et al for lactic acid production using Streptococcus sp. Strains [38].…”

Section: Validation Of Resultsmentioning

confidence: 99%

Parametric Optimization of Lactic Acid Production by Immobilized Lactobacillus casei Using Box-Behnken Design

Thakur

Panesar

Saini

2018

Period. Polytech. Chem. Eng.

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Section: Validation Of Resultsmentioning

confidence: 99%

Parametric Optimization of Lactic Acid Production by Immobilized Lactobacillus casei Using Box-Behnken Design

Thakur

Panesar

Saini

2018

Period. Polytech. Chem. Eng.

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“…Companies like Galactic and NatureWorks have already included agricultural and food wastes in their production line [61]. Among the different renewable feedstocks proposed in the literature for LA production, such as municipal solid wastes [62], coffee byproducts [35,36] and food wastes [63][64][65], many researchers have also attempted to produce LA from DRB using various microbial strains.…”

Section: Production Of Lactic Acidmentioning

confidence: 99%

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

et al. 2020

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The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.

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“…bulgaricus were incubated 37°C for 48 h. Plates containing 20 to 300 colonies were enumerated, and the counts were expressed as CFU/mL. Additionally, total number of cells was determined using a Thoma cell chamber (Glaswarenfabrik Karl Hecht GmbH & Co KG, Germany) for rapid enumeration prior to inoculation (Pleissner et al 2016). Counting the colonies on respective mediums showed that the commercial inoculum contained around 8 log CFU/mL L. delbrueckii subsp.…”

Section: Fermentation Processmentioning

confidence: 99%

Characterization of Hazelnut Milk Fermented by Lactobacillus Delbrueckii Subsp. Bulgaricus and Streptococcus Thermophilus

Ermiş¹,

Güneş²,

Zent³

et al. 2018

Gıda

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Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the current demand for health promoting and functional plant-based dairy-like products. The pH, titratable acidity (TA), serum separation (SS), protein content, fat content and ash content of fermented product were found to be 4.95, 1.25 g lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it's structure was more predominantly elastic than viscous. Sensory analysis showed that some attributes of fermented hazelnut milk such as color, aroma, consistency, typical yoghurt odor and overall acceptability were less appreciated than Ayran (commercial cow milk yogurt drink) whereas some other attributes were found as satisfying.

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Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste

Cited by 155 publications

References 38 publications

Parametric Optimization of Lactic Acid Production by Immobilized Lactobacillus casei Using Box-Behnken Design

Parametric Optimization of Lactic Acid Production by Immobilized Lactobacillus casei Using Box-Behnken Design

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

Characterization of Hazelnut Milk Fermented by Lactobacillus Delbrueckii Subsp. Bulgaricus and Streptococcus Thermophilus

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