Simultaneous lactic acid and xylitol production from vine trimming wastes

Rivas, Beatriz; Torrado, Alicia; Rivas, Sandra; Moldes, Ana Belén; Domínguez, José Manuel

doi:10.1002/jsfa.2923

Cited by 42 publications

(44 citation statements)

References 35 publications

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“…Bacillus tequilensis has been grown successfully on pre-treated vine shoots (enzymatic, alkaline hydrolysis) generating approximately 1.52 g L -1 of biosurfactants [94]. Debaryomyces hansenii NRRL Y-7426 and L. rhamnosus co-cultures, propagated on vine trimming wastes, have been used to generate biosurfactants and xylitol at 27.5 g L -1 [95]. Lactobacillus pentosus [96] and other microorganisms have been successfully used to produce lactic acid from vine shoot samples treated with water and acid to an amount of 24.5 g L -1 , as well as to produce a mixture of xylooligosaccharides and single sugars [97,98].…”

Section: Utilisation Of Grape Marc and Vine Shoots As Substratementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

143

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Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.

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Section: Utilisation Of Grape Marc and Vine Shoots As Substratementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

143

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“…In a previous work, Rivas, Torrado, Rivas, Moldes, and Domı´nguez (2007) observed the need to carry out a sequential fermentation when using mixtures of glucose and xylose, taking into account that an enzymatic study of the first two xylose-catabolic enzymes in glucose and xylose-grown D. hansenii revealed that both enzymes were induced by D-xylose. Glucose caused total inhibition of xylitol dehydrogenase, whereas xylose reductase was only partially repressed.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of wine vinasses as alternative nutrients in biotechnological processes Evaluación de vinazas vínicas como nutriente alternativo en procesos biotecnológicos

Salgado

Rodríguez

Max

et al. 2011

CyTA - Journal of Food

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Vinasses are acidic effluents with high organic content, including acids, carbohydrates, phenols and unsaturated compounds with high chemical and biological oxygen demand. Their discharge into public watercourses promotes a high and toxic contamination of the medium, resulting in significant environmental problems. However, the search for alternative, financially competitive nutrient sources to carry out biotechnological procedures is particularly interesting, considering that nutrients such as yeast extract or peptone can represent up to 30-40% of the final cost of the process. Vinasses were assayed to transform sequentially concentrated synthetic media containing glucose and xylose into lactic acid and xylitol by Lactobacillus rhamnosus and Debaryomyces hansenii, respectively. Using 30 g/L of vinasses without tartaric acid extraction, 24.2 g of lactic acid/L and 17.1 g of xylitol/L were produced, showing that these nutrients can represent an interesting alternative to minimise the final cost of the products achieved.Keywords: vinasses; lactic acid; xylitol; Lactobacillus rhamnosus; Debaryomyces hansenii Las vinazas son efluentes a´cidos con alto contenido orga´nico, incluyendo a´cidos, carbohidratos, fenoles y compuestos no saturados con elevados contenidos en demandas biolo´gica y quı´mica de oxı´geno. Su vertido en cursos de agua pu´blica promueve una elevada y to´xica contaminacio´n del medio, dando lugar a importantes problemas ambientales. Por otro lado, la bu´squeda de nutrientes alternativos, que representen una fuente econo´micamente competitiva para llevar a cabo los procesos biotecnolo´gicos es particularmente interesante, teniendo en cuenta que algunos nutrientes como extracto de levadura o peptona pueden representar hasta el 30-40% del coste final del proceso. En este trabajo se ensayaron vinazas para llevar a cabo la transformacio´n secuencial de medios sinte´ticos concentrados, que contienen glucosa y xilosa, en a´cido la´ctico y xilitol empleando cepas de Lactobacillus rhamnosus y Debaryomyces hansenii, respectivamente. Utilizando 30 g/L de vinazas sin extraccio´n de á cido tarta´rico, se alcanzaron 24,2 g/L de a´cido la´ctico y 17,1 g/de xilitol, mostrando que estos nutrientes pueden representar una alternativa interesante para minimizar el coste final de los productos obtenidos.

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“…Number of reaction (k = 1, 2 or 3) P 0,rk Initial product concentration corresponding to the reaction k (g L -1 ) P 1 Lactic acid concentration (g L -1 ) P 2 Xylitol concentration (g L -1 ) P 3 Ethanol concentration (g L -1 ) P 4 Arabitol concentration (g L -1 ) P 5 Acetic acid concentration (g L -1 ) P max,rk Maximum concentration of product for the reaction k (g L -1 ) P r,rk Ratio between the initial volumetric rate and the initial concentration P 0,rk (h -1 ) r 1 Fermentation reaction rate corresponding to reaction R1 (g L -1 h -1 ) r 2 Fermentation reaction rate corresponding to reaction R2 (g L -1 h -1 ) S 1 Glucose concentration (g L -1 ) S 2 Xylose concentration (g L -1 ) S 3 Arabinose concentration (g L -1 ) t 0 Time zero of the corresponding stage (h) t f Final time of the corresponding stage (h) Y P1/S1 Lactic acid on glucose yield (g g -1 )…”

Section: List Of Symbols Kmentioning

confidence: 99%

Kinetic modelling of the sequential production of lactic acid and xylitol from vine trimming wastes

García-Diéguez

Salgado

Roca

et al. 2011

Bioprocess Biosyst Eng

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A mathematical model describing the kinetics of the sequential production of lactic acid and xylitol from detoxified-concentrated vine trimming hemicellulosic hydrolysates by Lactobacillus rhamnosus and Debaryomyces hansenii, respectively, was developed from the basic principles of mass balance in two stages considering as main reactions: (1) glucose and xylose consumption by L. rhamnosus; and (2) xylitol and arabitol production by D. hansenii. The model allows to evaluate the yields and productivities under microaerobic and oxygen restricted conditions (in particular the effects caused by purging the oxygen with nitrogen), which were particularly important during the xylose to xylitol bioconversion by yeasts. The model was tested using experimental data obtained from detoxified-concentrated hemicellulosic hydrolysates, after CaCO3 addition in both types of fermentation processes, without purges (microaerobic conditions) or purging oxygen with nitrogen (oxygen-limited conditions) after sampling in order to reduce the oxygen dissolved. L. rhamnosus was removed by microfiltration before adding D. hansenii at the beginning of the second stage. Mass balance-based and logistic functions were successfully applied to develop the model of the system which properly predicts the consumption of sugars as well as the metabolites produced and yields. The dynamics of fermentation were also adequately described by the developed model.

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Simultaneous lactic acid and xylitol production from vine trimming wastes

Cited by 42 publications

References 35 publications

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Evaluation of wine vinasses as alternative nutrients in biotechnological processes Evaluación de vinazas vínicas como nutriente alternativo en procesos biotecnológicos

Kinetic modelling of the sequential production of lactic acid and xylitol from vine trimming wastes

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