Production of l-lactic acid by Rhizopus species

Abstract

Of 19 Rhizopus spp. only four produced L-lactic acid in shake-flask culture. Aerobically and in the presence of a neutralizing agent, Rhizopus oryzae NRRL 395 produced the highest concentration of L-lactic acid (65 g/l) but with O2-limited growth ethanol was produced instead.

Direct fermentation of potato starch wastewater to lactic acid by Rhizopus oryzae and Rhizopus arrhizus

“…The lactic acid production from 60 g/l to 80 g/l using R. oryzae NRRL 395 was obtained in more than 3-day batch process with a lactic acid yield between 65% and 78% [7,21,23,38]. The ability of Rhizopus to aerobically produce lactic acid under additional nutrient environment was studied [3,6,20,23,24,26]. Strain R. oryzae ATCC 52311 can produce lactic acid with concentration of 83 g/l with a yield of 0.88 g lactic acid/g glucose consumed in culture containing glucose and ammonium sulphate and other inorganic salts [26].…”

“…R. oryzae NRRL 395 was extensively researched and has been recognized as one of the most suitable lactic acid producers [6,20,25]. The lactic acid production from 60 g/l to 80 g/l using R. oryzae NRRL 395 was obtained in more than 3-day batch process with a lactic acid yield between 65% and 78% [7,21,23,38].…”

“…Lactic acid-producing fungi, such as Rhizopus oryzae, have recently received an interest in lactic acid production because of its low costs [2,3,6,[20][21][22][23]33]. Another two important aspects for using fungal lactic acid producer are that they can take a role to carry out this direct fermentation process as both enzyme and lactic acid producer, and may secrete L-lactic acid as the only fermentation product [3,6,20,[24][25][26][27].…”

“…Direct fermentation was successfully employed for lactic acid production from raw starch materials and many representative bacteria including Lactobacillus and Lactococcus species are used to produce lactic acid effectively [2,4,13,14,[16][17][18][19]. Lactic acid-producing fungi, such as Rhizopus oryzae, have recently received an interest in lactic acid production because of its low costs [2,3,6,[20][21][22][23]33]. Another two important aspects for using fungal lactic acid producer are that they can take a role to carry out this direct fermentation process as both enzyme and lactic acid producer, and may secrete L-lactic acid as the only fermentation product [3,6,20,[24][25][26][27].…”

Single-Step Bioconversion of Unhydrolyzed Cassava Starch in the Production of Bioethanol and Its Value-Added Products

“…Apart from the Rhizopus sp. which capable of producing lactic acid besides fermentable sugar and ethanol (Soccol et al, 1994), lactic acid bacteria are among the integral of the dry starter such as Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus brevis (Sujaya et al, 2002;Tamang et al, 2007). The traditional fermented food of tapai or tape' usually contains ethanol at concentration of 1.58% with high sugar content at concentration of 32.06%.…”