Microbiological Production of Lactic Acid

Litchfield, John H.

doi:10.1016/s0065-2164(08)70372-1

Cited by 158 publications

(85 citation statements)

References 169 publications

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“…They also delineated the advantages of the fungal process over the bacterial process that remain true today: the use of a chemically defined medium, including inorganic nitrogen sources, which simplifies product purification; the ability to metabolize high concentrations of glucose, thus obtaining high product concentrations; and the production of enantiomerically pure L-lactic acid, necessary for food applications and preferred for PLA (poly-lactic acid, or polylactide) manufacture. The principal disadvantages of the R. oryzae process is the diversion of carbon away from the desired product into the byproducts ethanol and fumaric acid (see the review by Litchfield, 1996, for further details of the bacterial process, purification of lactic acid from fermentation broths, and uses of the product). Improvement in the L-lactic acid yield and product purification characteristics of the R. oryzae fermentation as described by Snell and Lowery (1964) consisted primarily of introducing calcium carbonate and increasing the temperature late in the production phase.…”

Section: L-lactic Acidmentioning

confidence: 99%

Organic Acid Production by Filamentous Fungi

Magnuson

Lasure

2004

Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine

228

162

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Section: L-lactic Acidmentioning

confidence: 99%

Organic Acid Production by Filamentous Fungi

Magnuson

Lasure

2004

Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine

228

162

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“…It is produced via chemical synthesis or via ferrnentation of agricultural products using various kinds of bacteria or molds (Litchfield, 1996). Lactic acid can be polymerized to form biodegradable polyester, polylactic acid, and is considered a potential substitute for plastics manufactured from petroleum.…”

mentioning

confidence: 99%

Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment.

Sakai

Murata

Yamazumi

et al. 2000

FSTR

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When minced and autoclaved model kitchen refuse was inoculated with a small anrount of non-autoclaved model kitchen refuse as seed culture, incubated at 37'C for 3-5 days and intermittently pH neutralized, 27~5 g/1 of lactic acid was accumulated with a small amount of acetic acid and ethanol. The highest accumulation and highest productivity levels of lactic acid were observed at an initial and adjusted pH of 7.0 and a 6 h interval of pH adjustuent. After several hours of lag, the lactic acid bacteria became the dominant cell type during the incubation, while the number of coliform bacteria and clostridia decreased. Such selective and stable accumulation of lactic acid was achieved in dozens of different experiments with various refuse preparations. In contrast, with continuous pH adjustment, Iactic acid once accumulated was labile and a small amount of butyric acid was produced, increasing the number of clostridia.The dominant bacteria isolated from the fermentation with intermittent pH adjustment were identified as Lactobacillus plantarnm and L. brevis.

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“…Sendo assim, uma matéria-prima rica em açúcares fermentescíveis. Devido ao baixo custo e alta disponibilidade, o melaço de cana-deaçúcar vem sendo utilizado como meio de cultivo para fermentação (LITCHFIELD, 1996). Considerando que Oliveira (1995) A Tabela 2 mostra o delineamento estatístico utilizado e a produção de ácido lático pelo L. curvatus nas diferentes condições.…”

Section: Resultsunclassified

“…Na indústria química é empregado como matéria-prima para produção de plásticos biodegradáveis (DEMIRCI et al, 1998;EVANGELISTA;NIKOLOV, 1996;JAGNOW;DAWID, 1991;MONTELONGO;CHASSY;McCORD, 1993). A maior aplicação do ácido lático e seus derivados é efetuada na indústria de alimentos, onde é utilizado com as funções de diminuição de pH; como agente antimicrobiano; adjuvante de sabor; solvente; estabilizador; umectante; emulsificador; plasticizante, além de ser reconhecido como seguro pela "Food and Drug Administration" (FDA) (LITCHFIELD, 1996). O ácido lático pode ser obtido tanto pela ação fermentativa de bactérias, fungos e leveduras quanto por síntese química.…”

Section: Introductionunclassified

Produção de ácido lático por Lactobacillus curvatus em melaço de cana-de-açúcar

Hauly

Oliveira

2003

Sem. Ci. Agr.

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ResumoA maior parte da produção mundial de ácido lático é utilizada pela indústria de alimentos e o restante em indústrias farmacêutica, têxtil, de couro, cosmética e química. A Metodologia da Superfície de Resposta, planejamento fatorial incompleto 3 3 , foi utilizada para estabelecer as melhores condições, relativas às concentrações, do meio de cultivo contendo melaço de cana-de-açúcar, extrato de levedura e peptona para desenvolvimento da fermentação descontínua por Lactobacillus curvatus. A fermentação se desenvolveu durante 48 horas sob temperatura de 37 ºC. O modelo matemático fornecido pela Metodologia da Superfície de Resposta apontou os valores máximos de concentração testados para melaço de canade-açúcar, 10% (m/v); extrato de levedura, 2% (m/v) e peptona, 4% (m/v) como a melhor composição do meio para produção de ácido lático. Na prática, estas condições forneceram uma produção de 30,5g/L de ácido láctico, sendo este resultado comparável ao obtido em meio sintético de Man-Rogosa-Sharpe, o qual produziu 32,0g/L de ácido lático. Considerando-se o baixo custo e alta disponibilidade do melaço, pode-se afirmar que este representa um bom meio de cultivo para a fermentação lática. Fermentação descontínua em escala maior, fermentador de 3L, utilizando-se melaço de cana-de-açúcar 10% (m/v) suplementado com 2% (m/v) de extrato de levedura e 4% (m/v) de peptona produziu 37,5 g/L de ácido lático. Palavras-chave: Lactobacillus curvatus, fermentação descontínua, melaço de cana-de-açúcar, suplementação, ácido lático. AbstractLactic acid is important due to its various applications. The bulk of world lactic acid production is used by the food industry and the rest is used in pharmaceutical, textile, leather, cosmetic and chemical industries. In this work, a 3 3 incomplete factorial design of the response-surface methodology was used to determine the best concentration of sugarcane molasses, yeast extract and peptone in the culture medium for the development of batch lactic fermentation by Lactobacillus curvatus. The fermentation was carried out at 37 ºC for 48 hours without agitation. The mathematical model given by the responsesurface methodology indicated a concentration of 10% (w/v) of sugarcane molasses, 2% (w/v) of yeast extract and 4% (w/v) of peptone as the best conditions for the composition of culture medium for the lactic acid production by L. curvatus. Under these conditions, lactic acid production was 30,5 g/L, comparable with the result obtained in MRS medium, which produced 32,0g/L of lactic acid. Considering the low cost and high availability of the sugarcane molasses, it was concluded that it represented a good culture medium for lactic fermentation. Sugarcane molasses at 10% (w/v) supplemented with yeast extract at 2% (w/v) and peptone at 4% (w/v) was used in the 3L batch lactic fermentation producing 37,5g/L of lactic acid.

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Microbiological Production of Lactic Acid

Cited by 158 publications

References 169 publications

Organic Acid Production by Filamentous Fungi

Organic Acid Production by Filamentous Fungi

Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment.

Produção de ácido lático por Lactobacillus curvatus em melaço de cana-de-açúcar

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