Lactic acid production from enzyme-thinned corn starch usingLactobacillus amylovorus

Cheng, Pengfei; Mueller, Richard E.; Jaeger, Soraya Maria Palma Luz; Bajpai, Rakesh; Iannotti, E. L.

doi:10.1007/bf01575599

Cited by 81 publications

(25 citation statements)

References 14 publications

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“…Using starch as carbon source can be handled in different ways: some lactic acid producing strains can convert starch to lactic acid without previous hydrolysis (direct fermentation) [23]; in some cases an enzymatic starch liquefaction step precedes fermentation to enhance the hydrolysis and then the strain's own gluco-amylase enzyme converts dextrins to glucose for lactic acid fermentation (Lactobacillus amylophilus [1,2,14], Lactobacillus amylovorus [4], Lactobacillus manihotivorans [13], Rhizopus oryzae [5,6]; most lactic acid bacteria (most of lactobacilli, lactococci etc.) need complete hydrolysis to glucose which can be performed by separate hydrolysis and fermentation (SHF) [25] or in line with fermentation (simultaneous saccharification and fermentation -SSF) [9,20,22]; the simultaneous saccharification and fermentation could be solved by co-fermentation as well by joint use of an amylolytic fungus and a lactic acid bacterium [24].…”

Section: Introductionmentioning

confidence: 99%

Investigation and modeling of lactic acid fermentation on wheat starch via SSF, CHF and SHF technology

Hetényi¹,

Németh²,

Sevella³

2011

Per. Pol. Chem. Eng.

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Starch based lactic acid fermentation technology was examined and optimized using a non-amylolitic, mesophilic lactic acid bacterium. Comparing simultaneous saccharification and fermentation (SSF) and separate hydrolysis and fermentation (SHF) technologies several issues arose and applying the two techniques needed several compromises concerning the overall process time. A combined hydrolysis and fermentation method was developed which incorporate the advantages of SSF and SHF technologies: applying a time delay in inoculation and cutting down hydrolysis time before fermentation, an optimal inoculation and high efficiency was achieved by kinetic model aided experimental work. Experimental verification of the model gave an excellent productivity result: 4.32 g L −1 h −1 calculated with only the fermentation time, and 2.88 g L −1 h −1 calculated with the overall time of the two processes. With this method, hydrolysis and fermentation time was successfully reduced, enhancing lactic acid productivity and depressing production cost of this low-value chemical.

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Section: Introductionmentioning

confidence: 99%

Investigation and modeling of lactic acid fermentation on wheat starch via SSF, CHF and SHF technology

Hetényi¹,

Németh²,

Sevella³

2011

Per. Pol. Chem. Eng.

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“…among the renewable resources have been used as substrates in the fermentation to lactic acid. [13][14][15][16][17] However, as far as we know, no report has appeared on lactic acid fermentation by utilizing rice as the substrate. [18] Since its starch content is comparable to that of wheat and corn, we use rice starch in the D-lactic acid fermentation presented here.…”

Section: Introductionmentioning

confidence: 99%

Production of D‐Lactic Acid by Bacterial Fermentation of Rice Starch

Fukushima

Sogo²,

Miura³

et al. 2004

Macromolecular Bioscience

101

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D-Lactic acid was synthesized by the fermentation of rice starch using microorganisms. Two species: Lactobacillus delbrueckii and Sporolactobacillus inulinus were found to be active in producing D-lactic acid of high optical purity after an intensive screening test for D-lactic acid bacteria using glucose as substrate. Rice powder used as the starch source was hydrolyzed with a combination of enzymes: alpha-amylase, beta-amylase, and pullulanase to obtain rice saccharificate consisting of maltose as the main component. Its average gross yield was 82.5%. Of the discovered D-lactic acid bacteria, only Lactobacillus delbrueckii could ferment both maltose and the rice saccharificate. After optimizing the fermentation of the rice saccharificate using this bacterium, pilot scale fermentation was conducted to convert the rice saccharificate into D-lactic acid with a D-content higher than 97.5% in a yield of 70%. With this yield, the total yield of D-lactic acid from brown rice was estimated to be 47%, which is almost equal to the L-lactic acid yield from corn. The efficient synthesis of D-lactic acid can open a way to the large scale application of high-melting poly(lactic acid) that is a stereocomplex of poly(L-lactide) and poly(D-lactide). Schematic representation of the production of D-lactic acid starting from brown rice as described here.

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“…Starch produced from various plant products is a potentially interesting raw material based on cost and availability. Laboratory-scale fermentations have been reported for lactic acid production from starch by Lactobacillus amylophilus GV6 [20], L. amylophilus B4437 [28], Lactobacillus amylovorus [29,23, Lactococcus lactis combined with Aspergillus awamorii [30] and Rhizopus arrhizus [31]. L. amylophilus NRRL B4437 [32], L. amylovorus [17] and L. amylophilus GV6 are exceptions that have been described to actively ferment starch to lactic acid and this may lead to alternative process of industrial lactic acid production [23,20].…”

Section: Amylolytic Lactic Acid Bacteriamentioning

confidence: 99%

Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid

Fossi¹,

Tavea²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Lactic acid production from enzyme-thinned corn starch usingLactobacillus amylovorus

Cited by 81 publications

References 14 publications

Investigation and modeling of lactic acid fermentation on wheat starch via SSF, CHF and SHF technology

Investigation and modeling of lactic acid fermentation on wheat starch via SSF, CHF and SHF technology

Production of D‐Lactic Acid by Bacterial Fermentation of Rice Starch

Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid

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