LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION

Background: Lactic acid (LA) is a carboxylic acid widely used as preservative, acidulant, and/or flavouring in food industry; it is also used as a raw material for the production of lactate ester, propylene glycol, 2,3-pentanedione, propanoic acid, acrylic acid and acetaldehyde. In recent years, the...

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Autores principales:	Joan E. QUINTERO M. Ing., Alejandro ACOSTA C. M.Sc., Carlos MEJÍA G. M.Sc., Rigoberto RÍOS E. Ph.D., Ana M. TORRES L. M.Sc.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2013
Materias:	Lactic acid cassava flour cassava waste material Lactobacillus brevis pH effect. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/d1756dcba0f3416fb3e3231f5bcc7a9c
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spelling	oai:doaj.org-article:d1756dcba0f3416fb3e3231f5bcc7a9c2021-11-19T04:12:40ZLACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION0121-40042145-2660https://doaj.org/article/d1756dcba0f3416fb3e3231f5bcc7a9c2013-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/11167https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: Lactic acid (LA) is a carboxylic acid widely used as preservative, acidulant, and/or flavouring in food industry; it is also used as a raw material for the production of lactate ester, propylene glycol, 2,3-pentanedione, propanoic acid, acrylic acid and acetaldehyde. In recent years, the demand for LA production has dramatically increased due to its application as a monomer for poly-lactic acid synthesis, a biodegradable polymer used as a plastic in many industrial applications. LA can be produced either by fermentation or chemical synthesis; the former route has received considerable interest, due to environmental concerns and the limited nature of petrochemical feedstocks; thus, 90% of LA produced worldwide is obtained by fermentation, this process comprises the bioconversion of a sugar solution (carbohydrates) into LA in the presence of a microorganism. Objectives: This work is aimed at studying the effect of pH control and culture media composition on the LA production using renewable sources from the agroindustry sector. Methods: A Lactobacillus brevis strain is used to perform lab scale experiments under aerobic and anaerobic conditions, using three different culture media compositions: a high nutritional content medium (MRS), as a reference, a low nutritional content medium with glucose as the only carbon source (GM), and a potential low nutritional content medium with cassava flour as carbon source (HY1). Results: The higher LA production is accomplished under anaerobic conditions, 17.6 ± 0.1, 12.6 ± 0.2 y 13.6 ± 0.2 g LA/L, for MRS, GM and HY1 medium, respectively. The effect of pH on LA biosynthesis in a 5L bioreactor is also studied using the HY1 medium. For a fermentation time of 120 h, the highest LA concentration obtained was 24.3 ± 0.7g LA/L, productivity 0.20 g/L/h, YP/S 0.32g LA/g syrup, at pH 6.5. Conclusions: These results are comparable with those using expensive carbon sources such as glucose, and show cassava flour as a promising low-cost substrate source for lab and eventually large scale LA biosynthesis. Joan E. QUINTERO M. Ing.Alejandro ACOSTA C. M.Sc.Carlos MEJÍA G. M.Sc.Rigoberto RÍOS E. Ph.D.Ana M. TORRES L. M.Sc.Universidad de AntioquiaarticleLactic acidcassava flourcassava waste materialLactobacillus brevispH effect.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 3 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactic acid cassava flour cassava waste material Lactobacillus brevis pH effect. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Lactic acid cassava flour cassava waste material Lactobacillus brevis pH effect. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Joan E. QUINTERO M. Ing. Alejandro ACOSTA C. M.Sc. Carlos MEJÍA G. M.Sc. Rigoberto RÍOS E. Ph.D. Ana M. TORRES L. M.Sc. LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
description	Background: Lactic acid (LA) is a carboxylic acid widely used as preservative, acidulant, and/or flavouring in food industry; it is also used as a raw material for the production of lactate ester, propylene glycol, 2,3-pentanedione, propanoic acid, acrylic acid and acetaldehyde. In recent years, the demand for LA production has dramatically increased due to its application as a monomer for poly-lactic acid synthesis, a biodegradable polymer used as a plastic in many industrial applications. LA can be produced either by fermentation or chemical synthesis; the former route has received considerable interest, due to environmental concerns and the limited nature of petrochemical feedstocks; thus, 90% of LA produced worldwide is obtained by fermentation, this process comprises the bioconversion of a sugar solution (carbohydrates) into LA in the presence of a microorganism. Objectives: This work is aimed at studying the effect of pH control and culture media composition on the LA production using renewable sources from the agroindustry sector. Methods: A Lactobacillus brevis strain is used to perform lab scale experiments under aerobic and anaerobic conditions, using three different culture media compositions: a high nutritional content medium (MRS), as a reference, a low nutritional content medium with glucose as the only carbon source (GM), and a potential low nutritional content medium with cassava flour as carbon source (HY1). Results: The higher LA production is accomplished under anaerobic conditions, 17.6 ± 0.1, 12.6 ± 0.2 y 13.6 ± 0.2 g LA/L, for MRS, GM and HY1 medium, respectively. The effect of pH on LA biosynthesis in a 5L bioreactor is also studied using the HY1 medium. For a fermentation time of 120 h, the highest LA concentration obtained was 24.3 ± 0.7g LA/L, productivity 0.20 g/L/h, YP/S 0.32g LA/g syrup, at pH 6.5. Conclusions: These results are comparable with those using expensive carbon sources such as glucose, and show cassava flour as a promising low-cost substrate source for lab and eventually large scale LA biosynthesis.
format	article
author	Joan E. QUINTERO M. Ing. Alejandro ACOSTA C. M.Sc. Carlos MEJÍA G. M.Sc. Rigoberto RÍOS E. Ph.D. Ana M. TORRES L. M.Sc.
author_facet	Joan E. QUINTERO M. Ing. Alejandro ACOSTA C. M.Sc. Carlos MEJÍA G. M.Sc. Rigoberto RÍOS E. Ph.D. Ana M. TORRES L. M.Sc.
author_sort	Joan E. QUINTERO M. Ing.
title	LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
title_short	LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
title_full	LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
title_fullStr	LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
title_full_unstemmed	LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
title_sort	lactic acid production via cassava-flour- hydrolysate fermentation
publisher	Universidad de Antioquia
publishDate	2013
url	https://doaj.org/article/d1756dcba0f3416fb3e3231f5bcc7a9c
work_keys_str_mv	AT joanequinteroming lacticacidproductionviacassavaflourhydrolysatefermentation AT alejandroacostacmsc lacticacidproductionviacassavaflourhydrolysatefermentation AT carlosmejiagmsc lacticacidproductionviacassavaflourhydrolysatefermentation AT rigobertoriosephd lacticacidproductionviacassavaflourhydrolysatefermentation AT anamtorreslmsc lacticacidproductionviacassavaflourhydrolysatefermentation
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LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION

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