Lactic acid production – producing microorganisms and substrates sources-state of art

Abstract

Lactic acid is an organic compound produced via fermentation by different microorganisms that are able to use different carbohydrate sources. Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities. The use of Bacillus spp. revealed good possibilities to reduce the fermentative costs. Interestingly, lactic acid high productivity was achieved by Corynebacterium glutamicum and E. coli, mainly after engineering genetic modification. Fungi, like Rhizopus spp. can metabolize different renewable carbon resources, with advantageously amylolytic properties to produce lactic acid. Additionally, yeasts can tolerate environmental restrictions (for example acidic conditions), being the wildtype low lactic acid producers that have been improved by genetic manipulation. Microalgae and cyanobacteria, as photosynthetic microorganisms can be an alternative lactic acid producer without carbohydrate feed costs. For lactic acid production, it is necessary to have substrates in the fermentation medium. Different carbohydrate sources can be used, from plant waste as molasses, starchy, lignocellulosic materials as agricultural and forestry residues. Dairy waste also can be used by the addition of supplementary components with a nitrogen source.

Lactic acid production by Carnobacterium sp. isolated from a maritime Antarctic lake using eucalyptus enzymatic hydrolysate

“…Several authors have reported data using different Lactobacillus sp. strains through both batch and fed-batch fermentation configuration [ 46 , 60 , 61 ]. However, the lactic acid production by Carnobacterium sp.…”

Lactic acid production ability of Lactobacillus sp. from four tropical fruits using their by-products as carbon source

“…In the present study, the best VP (1.64 g/l.h; 1.65 g/l.h and 1.65 g/l.h) obtained in the PIB, PAB and BAB respectively are much important than the one that obtained (0.121 g/l.h) by Ali et al (2012) who, in the course of their work, produced LA from mango peel waste using a factorial experiment. From these observations, it follows that the acidifying power could be dependent on the strain and experimental conditions; similarly, it would be equally influenced by the duration of fermentation and the nature of the substrate present in the production medium (Wee et al, 2006;Battula et al, 2018;Abedi and Hashemi, 2020). However, the chemical composition of the fruit by-products used during fermentation, the nature of the treatments to which the different carbohydrate substrates are subjected, the composition of the fermentation medium, would influence the amount of lactic acid produced and would be responsible for the differences observed between our acidity values and those in the literature.…”

“…However, this fermentation process involves relatively expensive substrates such as glucose, sucrose, lactose and maltose, hence the need for research for raw materials that are less expensive to be used in its production (Richard, 2015;Battula et al, 2018). Thus it is in this context that efficient LA production has been reported from various alternative substrates such as molasses, hydrolysate newspaper, whey, Cassava bagasse, starch, sweet sorghum juice and lignocellulose biomass (Wee et al, 2006;Zhang and Vadlani, 2014;Abedi and Hashemi, 2020). As well as the derived by-products mentioned above, by-products from households and tropical fruit (orange, mango, papaya, banana, and pineapple) processing industries, due to their high carbohydrate composition (Phatcharaporn et al, 2009;Chukwuka et al, 2013;Maria et al, 2014), could be potential substrates for LA production by appropriate microbial strains and thus reducing the cost linked to the LA production by this fermentation pathway.…”

“…These include proteolytic, cellulolytic, flavoring, amylolytic, texturizing, but also their ability to produce lactic acid ( Elmaged et al., 2015 ; Herdian et al., 2018 ; Galli et al., 2020 ). Indeed, lactic acid (LA) is an organic compound that plays a role in multiple biochemical processes; it has various applications cosmetic, pharmaceutical, chemical and food industries ( Mohan et al., 2015 ; Battula et al., 2018 ; Abedi and Hashemi, 2020 ). The production of LA by microorganisms has well been developed over the years because this fermentation process can yield an optically pure form of lactic acid or racemate, depending on microorganisms, substrates and fermentation conditions employed in the production process.…”

Poly(lactic Acid): A Versatile Biobased Polymer for the Future with Multifunctional Properties—From Monomer Synthesis, Polymerization Techniques and Molecular Weight Increase to PLA Applications

“…Lactic Acid (LA) is industrially manufactured through the anaerobic fermentation of agricultural products, such as wheat, potatoes, sugar-beets, corn and sugarcane molasses [ 23 ]. Starch and sugars are converted to lactic acid through bacterial fermentation with the use of Lactic Acid Bacteria (LAB) such as Lactobacillus casei , Lactococcus lactis Lactobacillus acidophilus , Lactobacillus delbrueckii subsp.…”