Enhancement of lactic acid production from food waste through simultaneous saccharification and fermentation using selective microbial strains

Rawoof, Salma Aathika Abdur; Kumar, P. Senthil; Devaraj, Kubendran; Devaraj, Thiruselvi; Sivanesan, S.

doi:10.1007/s13399-020-00998-2

Cited by 8 publications

(3 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fermented rice beverages with Lactobacillus brevis CCM 1815, Lactobacillus fermentum CCM 7192, Lactobacillus plantarum CCM 7039, and Bifidobacterium longum CCM 4990 were used to generate LA, with the highest LA amount (2.14 ± 0.03 g L −1 ) produced by Lactobacillus plantarum CCM 7039 [66]. LA concentrations of 17.75 g L −1 by Lactobacillus plantarum DSM and 12.72 g L −1 by Lactobacillus manihotivorans DSM in MRS medium were reported in a previous study [46]. Our results showed a difference in LA production among the isolated bacteria (Figure 5), where the highest amount of LA production was 17.56 g L −1 by Weissella viridescens WJ39, and the lowest was 14.09 g L −1 by L. lactis YS33 in MRS medium within 24 h. These results suggest that the amount of LA production depends on the bacterial species and also the cultivation conditions.…”

Section: Discussionmentioning

confidence: 99%

“…Then, the pH of the food waste was adjusted to 6.2 before autoclaving, and 5 mL of culture was inoculated in 45 g of sterilized food waste. Last, the cultures were incubated at maximum room temperature (28 • C) for six days [46].…”

Section: Fermentation Conditions and Mediamentioning

confidence: 99%

“…The culture was incubated for 24 h and centrifuged at 10,000 rpm at 4 • C for 15 min. The supernatant was diluted 10-fold with deionized water for each sample [46]. Then, a suspension of 100 µL was added to 4 mL of iron (III) chloride solution and mixed well.…”

Section: Lactic Acid Determinationmentioning

confidence: 99%

See 2 more Smart Citations

An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste

Uwamahoro

Timilsina

et al. 2022

Microbiology Research

View full text Add to dashboard Cite

Lactic acid (LA) is widely used in many industries as a crucial starting material in food products, bio-based materials, and biodegradable polymers. The goals of this research were to isolate LA bacteria from food wastes, assess their potential for LA production, and study their growth characteristics. In this study, six bacterial strains were isolated from food waste and identified using 16S rRNA gene sequencing; namely, Weissella viridescens WJ39, Leuconostoc lactis YS33, Leuconostoc citreum KD42, Leuconostoc mesenteroides VN60, Macrococcus caseolyticus FCI29, and Weissella confusa RG41. W. viridescens WJ39 showed the highest potential for lactic acid production (17.56 g L−1day−1), and the lowest potential was found in L. lactis YS33 (14.09 g L−1day−1). There were significant differences (p < 0.05) in the LA production rates among Weissella spp., Leuconostoc spp., and Macrococcus spp. Moreover, dramatic differences in growth rate were observed among the six strains. W. viridescens WJ39 exhibited the highest growth rate (0.80 h−1), while M. caseolyticus FCI29 exhibited the lowest growth rate (0.57 h−1). W. viridescens WJ39 also exhibited lactic acid production (at a rate around 2 g L−1day−1) in a lab incubation experiment with food waste as a nutrient source. The draft genome of W. viridescens WJ39 with 16 contigs was constructed with an N50 of 215217 bp. The genome size was approximately 1.54 Mb, with a GC content of 41%. A hicD gene, known to catalyze the conversion of pyruvate to D-lactate, was discovered in the genome. This study illustrated the potential for the production of lactic acid from food waste with lactic acid bacteria.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Fermentation Conditions and Mediamentioning

confidence: 99%