Lactic acid production from cashew apple bagasse, an agro-industrial waste, and its application in the enzymatic synthesis of polylactic acid

Marques Junior, José Edvan; de Queiroz, Lívia Pinheiro; de Albuquerque, Tiago Lima; de Souza Zampieri, Dávila; Melo, Vânia Maria Maciel; Rocha, Maria Valderez Ponte

doi:10.1016/j.bcab.2023.102987

Biocatalysis and Agricultural Biotechnology

2024

DOI: 10.1016/j.bcab.2023.102987

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Lactic acid production from cashew apple bagasse, an agro-industrial waste, and its application in the enzymatic synthesis of polylactic acid

José Edvan Marques Junior,

Lívia Pinheiro de Queiroz,

Tiago Lima de Albuquerque

et al.

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2024

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2G-lactic acid from olive oil supply chain waste: olive leaves upcycling via Lactobacillus casei fermentation

Gugel,

Marchetti,

Costa

et al. 2024

Appl Microbiol Biotechnol

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The transition towards a sustainable model, particularly the circular economy, emphasizes the importance of redefining waste as a valuable resource, paving the way for innovative upcycling strategies. The olive oil industry, with its significant output of agricultural waste, offers a promising avenue for high-value biomass conversion into useful products through microbial processes. This study focuses on exploring new, high-value applications for olive leaves waste, utilizing a biotechnological approach with Lactobacillus casei for the production of second-generation lactic acid. Contrary to initial expectations, the inherent high polyphenol content and low fermentable glucose levels in olive leaves posed challenges for fermentation. Addressing this, an enzymatic hydrolysis step, following a preliminary extraction process, was implemented to increase glucose availability. Subsequent small-scale fermentation tests were conducted with and without nutrient supplements, identifying the medium that yielded the highest lactic acid production for scale-up. The scaled-up batch fermentation process achieved an enhanced conversion rate (83.58%) and specific productivity (0.26 g/L·h). This research confirms the feasibility of repurposing olive waste leaves for the production of lactic acid, contributing to the advancement of a greener economy through the valorization of agricultural waste. Key points • Olive leaves slurry as it did not allow L. casei to ferment. • High concentrations of polyphenols inhibit fermentation of L. casei. • Enzymatic hydrolysis combined to organosolv extraction is the best pretreatment for lactic acid production starting from leaves and olive pruning waste. Graphical Abstract

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2G-lactic acid from olive oil supply chain waste: olive leaves upcycling via Lactobacillus casei fermentation

Gugel,

Marchetti,

Costa

et al. 2024

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

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Lactic acid production from cashew apple bagasse, an agro-industrial waste, and its application in the enzymatic synthesis of polylactic acid

Cited by 1 publication

References 50 publications

2G-lactic acid from olive oil supply chain waste: olive leaves upcycling via Lactobacillus casei fermentation

2G-lactic acid from olive oil supply chain waste: olive leaves upcycling via Lactobacillus casei fermentation

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