Fermentative production of lactic acid from biomass: an overview on process developments and future perspectives

Abstract

The concept of utilizing excess biomass or wastes from agricultural and agro-industrial residues to produce energy, feeds or foods, and other useful products is not necessarily new. Recently, fermentation of biomass has gained considerable attention due to the forthcoming scarcity of fossil fuels and also due to the necessity of increasing world food and feed supplies. A cost-effective viable process for lactic acid production has to be developed for which several attempts have been initiated. Fermentation techniques result in the production of either D: (-) or L: (+) lactic acid, or a racemic mixture of both, depending on the type of organism used. The interest in the fermentative production of lactic acid has increased due to the prospects of environmental friendliness and of using renewable resources instead of petrochemicals. Amylolytic bacteria Lactobacillus amylovorus ATCC 33622 is reported to have the efficiency of full conversion of liquefied cornstarch to lactic acid with a productivity of 20 g l(-1) h(-1). A maximum of 35 g l(-1) h(-1) was reported using a high cell density of L. helveticus (27 g l(-1)) with a complete conversion of 55- to 60-g l(-1) lactose present in whey. Simultaneous saccharification and fermentation is proved to be best in the sense of high substrate concentration in lower reactor volume and low fermentation cost. In this review, a survey has been made to see how effectively the fermentation technology explored and exploited the cheaply available source materials for value addition with special emphasis on lactic acid production.

Enantioselective lactic acid production by an Enterococcus faecium strain showing potential in agro-industrial waste bioconversion: Physiological and proteomic studies

“…ALAB), have been isolated so far (Giraud et al, 1994;Guyot et al, 2000;Narita et al, 2004). However, most of them has shown either low LA yield or low enantioselectivity (John et al, 2007;Okano et al, 2010). Production of LA from cellobiose and cellotriose by Lactobacillus delbrueckii was described by Adsul and co-workers (Adsul et al 2007).…”

Development of a sweet whey-based medium for culture of Lactobacillus

“…Indeed, LAB are demanding nutritionally (Desmazeaud, 1983), and culture media have to be supplemented with various peptide sources and growth factors (Pritchard and Coolbear, 1993;John et al, 2007). Rich and complex media, like MRS (De Man et al, 1960) or M17 (Terzaghi and Sandine, 1975) (Kurbanoglu, 2004), corn steep liquor (Cornelius et al, 1996;Marcela et al, 2016), whey protein hydrolysates (Mc Comas and Gilliland, 2003;Watanabe et al, 2004), malt sprout extract, casein hydrolysates (Vahvaselkä and Linko, 1987;Chiarini et al, 1992;Horáčková, 2014), baker's yeast cells (Altaf et al, 2007), vegetal substrates (Gardner et al, 2001;Nancib et al, 2001;Charalampopoulos et al, 2002;Djeghri-Hocine et al, 2006;Djeghri-Hocine et al, 2007a), sugarcane juice (Preeti et al, 2016), Palmyra palm jaggery (Reddy Tadi et al, 2017), and de-lipidated egg yolk (DjeghriHocine et al, 2007b).…”

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

“…For the industrial production of L-lactic acid, it is necessary to provide cheap carbon sources that can be easily metabolized by lactic acid bacteria, and to obtain the optimal conditions of fermentation with higher yields and production rates [8].…”