Fermentation study of Cassava bagasse starch hydrolyzed's using INIAP 650 and INIAP 651 varieties and a strain of Lactobacillus leichmannii for the lactic acid production

Abstract

Ecuador is an agricultural country, which has an actual production of starch obtained from cassava. Tuber processing residues do not have an economic impact; for example, the cassava bagasse, only used for plant fertilization and animal feeding. This project aimed to study the influence of the fermentation variables (pH and agitation), on the lactic acid production. Enzymatic hydrolysis of cassava bagasse starch for the varieties INIAP 650 and INIAP 651 was performed using α-amylase and glucoamylase. Then, glucose was fermented by Lactobacillus leichmannii ATCC 7830 strains, varying conditions such as agitation (150 rpm and absence) and pH (4.5, 5.0, and 5.5). Finally, the determination of lactic acid was performed by potentiometric and FTIR analysis. Conversions of cassava bagasse to reduced sugars were 71.66 and 85.05 % for INIAP 650 and INIAP 651 varieties. The best lactic acid concentrations were 27.62 and 33.48 g/L, obtained at pH 5.5 and agitation, for INIAP 650 and INIAP 651 varieties. Qualitative analysis conducted by FTIR spectrophotometry confirmed the presence of lactic acid in the reacted products. Lactic acid production from cassava bagasse starch could contribute to the Manabí and Esmeraldas provinces of Ecuador's economic development.

Use of Lactobacillus for Lactic Acid Production from Agro-Industrial By-Products

“…The use of agro-industrial by-products with LAB, specifically Lactobacillus spp., and consequently the production of lactic acid, fits within the ideology and concept of circular economy, focusing on the pillars of economic, ecological, and social aspects. The use of material that is usually discarded represents a relief for the planet in terms of the reduction of polluting matter that thanks to innovation can be used, the reduction of costs for companies by substituting more expensive raw material for another more economically accessible, and the social contribution through the generation of employment and economic activation [51]. This favorable impact, sought by the United Nations with the fulfillment of the Sustainable Development goals proposed for the year 2030, can also be reflected in the valorization of agro-industrial by-products not only to produce lactic acid but also in other applications.…”

“…A study with two different cassava varieties widely in Ecuador inoculated with L. delbrueckii subsp. lactis to produce lactic acid showed the sample with high starch presented highest lactic acid at pH of 5.5 and 150 rpm of stirring [51]. The results obtained in this study show that the production of lactic acid increases with pH with which it works during fermentation if the value exceeds 5.5 there is a growth inhibition of lactic acid producing microorganisms from Use of Lactobacillus for Lactic Acid Production from Agro-Industrial By-Products DOI: http://dx.doi.org/10.5772/intechopen.106697 glucose [52].…”

“…Thus, with the analyzes carried out on the lactic acid obtained, its quality was verified, and it may have value in the market for the sustainable development of Ecuador. However, the starch obtained from cassava bagasse for fermentation should be studied in greater depth, directly in the hydrolysis of the lignocellulosic material present [51].…”

“…Most of the biodegradable packaging developed for food use is based on the use of starches, among them those of cassava, potato, and achira, these by-products are subjected to fermentation by LAB to obtain lactic acid, precursor of PLA [51], also proteins such as zein are used, in both cases, the use of a source food to produce an inedible product poses a risk to food safety. There are few by-products used as raw material to produce biodegradable packaging, one of them is starch from cassava husk, there are no studies on the production of dairy packaging from PLA of whey from milk which must be inert and heat resistant [44].…”

Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast

“…Similar results were shown in samples of cassava starch fermented with LAB. The presence of a carboxyl group indicates that there is lactic acid content in the final product(Inguillay et al, 2021). Lactic acid is a component consisting of alcohol and a carboxyl group in its chemical structure(Abdel-Rahman et al, 2013).…”