Improvement of l-lactic acid productivity from sweet sorghum juice by repeated batch fermentation coupled with membrane separation

Wang, Yong; Meng, Hongyu; Cai, Di; Wang, Bin; Qin, Peiyong; Wang, Zheng; Tan, Tianwei

doi:10.1016/j.biortech.2016.03.095

Cited by 59 publications

(39 citation statements)

References 33 publications

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“…After the later stage of batch fermentation, feedback inhibition was obvious as the sugar concentration declined and the l ‐lactic acid concentration increased. Hence the development of a stronger stress tolerance L. thermophilus strain coupled with other biotechnological processes (such as membrane separation or repeated batch fermentation) will further solve this problem.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, compared with agricultural lignocellulosic biomasses, the sugars in sweet sorghum stems (such as sucrose, fructose and glucose) can be directly converted to value‐added chemicals by microbial biocatalysts without pretreatment steps, such as bioethanol, poly‐ β ‐hydroxyalkanoates, butyric acid, docosahexaenoic acid and lipid . Recently, utilization of sweet sorghum juice for lactic acid production has also been investigated by other groups . They all used squeezed sweet sorghum juice to produce lactic acid directly.…”

Section: Introductionmentioning

confidence: 99%

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Efficient l‐lactic acid production from purified sweet sorghum juice coupled with soybean hydrolysate as nitrogen source by Lactobacillus thermophilus A69 strain

Tian

Jiang

Mao

et al. 2019

J of Chemical Tech & Biotech

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BACKGROUND High‐efficiency utilization of sweet sorghum juice can bring significant economic feasibility of l‐lactic acid production. However, an expensive nitrogen source increases the capital cost, and the complex composition of sweet sorghum juice could limit the yield. RESULTS In the present study, a bioprocess was developed to enhance the efficiency of l‐lactic acid production using purified sweet sorghum juice and cheap nitrogen supply strategies. It was first demonstrated that cheaper soybean hydrolysate could be used as a low‐cost nitrogen source for efficient l‐lactic acid production by Lactobacillus thermophilus A69, the optimal soybean hydrolysate concentration being 25 g L−1. It was then proved that the efficiency of l‐lactic acid production was significantly boosted using sweet sorghum juice purified via clarification treatment. Finally, on combining the cheap nitrogen source and the clarification strategy, 114.6 g L−1 l‐lactic acid with a productivity of 2.61 g L−1 h−1 was produced by A69 strain in a 5 L bioreactor. CONCLUSION This study provides a simple, practical and economic approach to promote l‐lactic acid production using sweet sorghum juice as feedstock. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Efficient l‐lactic acid production from purified sweet sorghum juice coupled with soybean hydrolysate as nitrogen source by Lactobacillus thermophilus A69 strain

Tian

Jiang

Mao

et al. 2019

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

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“…, the diluted SSJAH containing 120 g L −1 of total sugars was used as carbon source in the YE and salts medium for repeated‐batch fermentation, and five batch fermentations were conducted. In the effect of carbon catabolite repression (CCR), efficient production of lactic acid by lactic acid bacteria is often repressed by a complex regulatory mechanism, and different sugars could only be sequentially metabolized, which would cause low productivity and a decrease in fermentation efficiency . In batch 1 and batch 2, glucose and fructose were sequentially metabolized with a productivity of 2.15 g L −1 h −1 and 2.45 g L −1 h −1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

Repeated-batch fermentation of L-lactic acid from acid hydrolysate of sweet sorghum juice using mixed neutralizing agent under unsterilized conditions

Wang

Chang

Cai

et al. 2017

J. Chem. Technol. Biotechnol

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BACKGROUND Efficient bioconversion of biomass‐derived sugars and a mild process under unsterile conditions are key challenges for an economically and sustainably feasible process for L‐lactic acid fermentation. The open repeated‐batch fermentation of L‐lactic acid from sweet sorghum juice using mixed neutralizing agent is reported for the first time. RESULTS With the optimized mode of neutralizing agent addition (60 g L−1 sodium lactate and 40 g L−1 calcium lactate) and acid hydrolysate of sweet sorghum juice and yeast extract and salts medium, the L‐lactic acid titer, yield and productivity reached 102 g L−1, 0.942 g g−1 and 2.90 g L−1 h−1, respectively. Furthermore, corn steep powder substituting yeast extract and salts proved to be an efficient supplement to acid hydrolysate of sweet sorghum juice in this process. CONCLUSION Based on sweet sorghum juice, an open repeated‐batch fermentation process of L‐lactic acid using mixed neutralizing agent was developted. The good stability in long‐term operation over five batch fermentations indicates an efficient way of L‐lactic acid production from sweet sorghum juice. © 2017 Society of Chemical Industry

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“…Lactic acid is a natural organic acid with a long history of applications in food, pharmaceutical products, textiles, cosmetics, and other chemical industries (Ouyang et al 2013;Wang et al 2016). In recent years, the demand for lactic acid has been increasing considerably due to its use as a building block for the production of polylactic acid (PLA) materials (Abdel-Rahman et al 2013;Ouyang et al 2013), which are environmentally friendly, biodegradable, and agro-based alternatives to petroleum-based plastics (AbdelRahman et al 2013;Abdel-Rahman and Sonomoto 2016).…”

Section: Introductionmentioning

confidence: 99%

Influence of Residual Sugars on the Purification of Lactic Acid Using Short Path Evaporation

et al. 2017

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Short path evaporation (SPE) is a promising separation technique for the purification of lactic acid from fermentation broth. This study investigated the influence of residual sugars, such as glucose, xylose, and sucrose, on the purification of lactic acid using SPE. A 2 3 factorial experimental design was performed in the experimental range from 5 g·L -1 to 15 g·L -1 for glucose, xylose, and sucrose concentrations. Glucose and sucrose concentrations did not have significant effects on the process of lactic acid concentration in the range used for this study. Xylose in high concentration was found to reduce the lactic acid concentration process performance. An increase in the boiling temperature of the mixture by the ebullioscopy effect possibly hindered the evaporation of the mixture.

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Improvement of l-lactic acid productivity from sweet sorghum juice by repeated batch fermentation coupled with membrane separation

Cited by 59 publications

References 33 publications

Efficient l‐lactic acid production from purified sweet sorghum juice coupled with soybean hydrolysate as nitrogen source by Lactobacillus thermophilus A69 strain

Efficient l‐lactic acid production from purified sweet sorghum juice coupled with soybean hydrolysate as nitrogen source by Lactobacillus thermophilus A69 strain

Repeated-batch fermentation of L-lactic acid from acid hydrolysate of sweet sorghum juice using mixed neutralizing agent under unsterilized conditions

Influence of Residual Sugars on the Purification of Lactic Acid Using Short Path Evaporation

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