Lactic Acid Production to Purification: A Review

Komesu, Andrea; Oliveira, Johnatt Allan Rocha de; Martins, Luiza Helena da Silva; Maciel, Maria Regina Wolf; Filho, Rubens Maciel

doi:10.15376/biores.12.2.komesu

Cited by 198 publications

(125 citation statements)

References 77 publications

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“…. Examples include L. alimentarius, L. plantarum, L. casei, L. rhamnosus, L. lactis, L. pentosus , and L. xylosus . The major characteristics of homofermentative and heterofermentative LAB are compared in Tab.…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

“…This is achieved in four process steps: pretreatment, enzyme hydrolysis, LAB fermentation, and LA separation and purification (Fig. ) , .…”

Section: La Synthesis From Lib With Labmentioning

confidence: 99%

“…In 2010, the US Energy Agency published the list of chemicals that are forecasted as potential building blocks for the future and LA was included . One of the largest industrial applications of LA is the production of polylactic acid (PLA), a renewable and biodegradable plastic.…”

Section: Introductionmentioning

confidence: 99%

“…The fermentation method is preferred because very cheap biomass can be used as substrate and the process requires less energy and lower temperature. Currently, 90 % of the LA produced globally comes from bacterial fermentation . The major commercial manufacturers using this method are Nature works LLC USA, Purac Netherlands, and Galactic Belgium.…”

Section: Introductionmentioning

confidence: 99%

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Lactic Acid Production from Lignocellulose – A Review of Major Challenges and Selected Solutions

et al. 2020

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The industrial application of lactic acid is very broad; hence, the high demand is forecasted to multiply in the future. This review presented the major problems for the efficient production of lactic acid from lignocellulose biomass using lactic acid bacteria (LAB) and further proposes three promising solutions to solve these problems, exposing their potentials and future research needs. Recombinant cellulolytic strategy in LAB promises a significant reduction of lactic acid production costs, however, extensive research on genetic engineering is still needed. Microwave‐assisted deep eutectic solvent pretreatment is extremely fast and produces little to no harmful by‐products, but it has not been investigated for lactic acid production yet. Continuous simultaneous saccharification and fermentation with enzyme and cell recycle is newly proposed by the authors as a process set up that can solve the problems of feedback‐, substrate‐ and end‐product inhibition while resulting in higher lactic acid productivities, yield, and concentration.

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Section: Lactic Acid Bacteriamentioning

confidence: 99%

“…This is achieved in four process steps: pretreatment, enzyme hydrolysis, LAB fermentation, and LA separation and purification (Fig. ) , .…”

Section: La Synthesis From Lib With Labmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lactic Acid Production from Lignocellulose – A Review of Major Challenges and Selected Solutions

et al. 2020

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“…It is also extensively used in cosmetics because of its antimicrobial activity, as well as skin lightening and hydration properties. Another application is within the chemical industry, where it is employed as a monomer for chemical conversion into potential useful compounds as a result of the presence of two reactive functional groups (carboxylic and hydroxyl groups) …”

Section: Introductionmentioning

confidence: 99%

Orange peels: from by‐product to resource through lactic acid fermentation

et al. 2019

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BACKGROUND Considering the large amounts of by‐products derived from orange processing, which are generally discarded, the present study aimed to explore the feasibility of using orange peel for lactic acid production in solid state fermentation. RESULTS Different species of lactic acid bacteria were employed, singly and in co‐culture, to evaluate their ability to ferment orange peel and produce lactic acid. Among the single cultures tested, Lactobacillus casei 2246 was the most efficient strain, reaching the highest concentration of lactic acid (209.65 g kg−1) and yield (0.88 g g−1). The use of Lactobacillus plantarum 285 and Lactobacillus paracasei 4186 in co‐culture produced a comparable amount of lactic acid, showing a better performance than the same strains in single cultures. CONCLUSION Orange peels represent a suitable raw material for solid state fermentation employing lactic acid bacteria. Lactic acid was obtained that consumed the most of sugars available, leading to high yields. Despite all the strains tested showing the same growth ability, different peculiarities in lactic acid production were revealed, dependent on the species/strains, suggesting the relevance of strain selection. © 2019 Society of Chemical Industry

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