Fermentation lactic acid production

Hofvendahl, K. and Hahn-Hagerdal, B. 2000. Factors Affecting the Fermentative Lactic Acid Production from Renewable Resources. Enzyme Microb. Technol., 26, 87-107. 

Hofvendahl K, Hahn-Hagerdal B. (2000). Factors affecting the fermentative lactic acid production from renewable resources. Enzyme Microb Technol, 26, 87-107. 

Effect of bead diameter on lactic acid yield is clearly revealed in Fig.6. The optimum bead diameter for the fermentation of lactic acid for cell entrapped in Ca-alginate is 1.0mm with a yield of 30.27 gL and 96.7%. Increasing bead diameter beyond this value did not improve lactic acid production. Smaller bead diameter yields more lactic acid production, due to an increase in the surface volume ratio [9]. A further increase in bead diameter to 5.0mm results in a decrease of lactic acid production to 17.65 gL or 50.7%. 

Ohta T, Ogbonna JC, Tanaka H et al (1994) Development of a fermentation method using immobilized cells under unsterile conditions ethanol and L-lactic acid production without heat and filter sterilization. Appl Microbiol Biotechnol 42 246-260... 

Lactic acid is one of the major organic acids produced by fermentation. AimuaUy about 35 000 tonnes are produced this way [56]. The work on NF-based membrane fermentors for the production of organic acids has been started with the observation that lactic acid retention of RO membranes shows a strong pH-depen-dence [57-59]. For selective removal of lactic acid a low pFI is necessary, however, this reduces the lactic acid productivity to about 1 g Compared with UF-... 

Oxalic acid is poisonous to humans, but its concentrations are generally too low in foods to be of concern, although rhubarb leaves are quite poisonous. Lactic acid is produced from the fermentation of lactose, which is the principal sugar found in milk. The taste and smell of sour milk is due to the production of lactic acid from bacterial fermentation. Lactic acid accumulates in our muscles during exercise and strenuous physical activity. It is responsible for the sore, aching feeling often associated with these activities. Benzoic acid is the simplest aromatic carboxylic acid. 

The reasons for the confusion surrounding the mechanism of the malo-lactic fermentation are now apparent. In the malate system from Lactobaccillus plantarum, Korkes et al. (14) demonstrated carbon dioxide and lactic acid production from malic acid, but they were unable to show a large amount of pyruvic acid production. However, the cofactor requirement for the system indicated the need for an intermediate between malic acid and lactic acid, and pyruvic acid was the logical choice. At this time, the occurrence of enzymes requiring NAD in a function other than reduction-oxidation was not realized, so it was logical to conclude that the malic acid to lactic acid conversion involved a redox reaction. The later information, however, indicates that this is probably not the case. 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

The anaerobic respiration that lakes place in the muscles of higher animals, when insufficient oxygen is available for a complete breakdown of lhe lond. is also called fermentation. Lactic acid and carbon dioxide are the products of this type of fermentation. 

R. Zaydan, M. Dion and M. Boujtita, Development of a new method, based on a bioreactor coupled with an L-lactate biosensor, toward the determination of a nonspecific inhibition of L-lactic acid production during milk fermentation, J. Agric. Food Chem., 52(1) (2004) 8-14. 

Hongo, M., Nomura, Y., and Iwahara, M. 1986. Novel methods of lactic acid production by electrodialysis fermentation. Appl Environ. Microbiol. 52, 314-319. 

Nomura, Y., Yamamoto, K., andlshizaki, A. 1991. Factors affecting lactic acid production rate in the built-in electrodialysis fermentation an approach to high speed batch culture. J. Ferment. Bioeng. 71, 450-452. 

Yabannavar, V.M. and Wang, D.I.C. 1991. Extractive fermentation for lactic acid production. Biotechnol. Bioeng. 37, 1095-1100. 

In the second optimization step, the exact values of the three variables that were identified to have significant effects on nisin and/or lactic acid production were determined using a central composite design (Table 2). The coded and actual values of each variable are given in Table 3. The fermentation media (pH 6.5) were composed of 50 g/L of whey, 5 g/L of polypeptone, 1 g/L of Tween-80, and 30 g/L of CaC03, and the predetermined amount of the three variables was assigned by the central composite design. The content of nisin and lactic acid after 24 h of fermentation at 30°C was measured and are presented as responses in Table 2. 

In comparison to lactic acid production, succinic acid fermentation results in low concentrations and productivities. Guettler et al. (1996) have reported the highest... 

This is now changing, as a new and very big player has entered the field. Cargill (USA), which in the late 1990s started to push fermentatively produced lactic acid as an emerging commodity [39], has opened a production facility with a capacity of 140 kt a-1 of polylactic acid in 2002 [40] a market potential of 500 kt a-1 of lactic acid products in 2010 is anticipated. 

Gullon, B., Yanez, R., Alonso, J. L., and Parajo, J. C. (2008). L-Lactic acid production from apple pomace by sequential hydrolysis and fermentation. Bioresour. Technol. 99, 308-319. 

Efficient lactic acid production from cane sugar molasses is achieved by Lactobacillus delbrueckii in batch fermentation. Fermentative production of lactic acid is very effective in producing optically pure l- or D-lactic and also DL-lactic acid, depending on the strain (Dumbrepatil et al., 2008). Lactobacillus plantarum cells are homofermentative, often used for production of lactic acid from glucose fermentation (Krishnan et al., 2001). 

Continuous lactic acid production from whey permeate is carried out in a process that consists of three separate operations in (1) a bioreactor, (2) an ultrafiltered (UF) model, and (3) an ED cell. With the UF process, recycling of all or part of the biomass is achieved. It is also possible to separate low molecular weight metabolites, such as sodium lactate, resulting from lactose fermentation. This product can then be extracted and concentrated continuously by ED. A disadvantage of continuous lactic acid production is, however, that it tends to clog the ultrafiltration membranes, which restricts permeate flow (Bazinet, 2004). 

Rhizopus oryzae is an indispensable microorganism in industrial fermentation, as it is widely employed to produce L-lactic acid as well as other organic acids. This organism is able to produce only one stereospecific product (L-lactic acid), rather than a racemic mixture and can, therefore, fulfill the need for producing a food additive to be used as both acidulant and preservative. During L-lactic acid fermentation many other metabolites can be produced as by-products. These include fumaric acid, malic acid, ethanol, and the like. However, these metabolites can greatly influence the downstream process and the quality of the L(+)-lactic acid produced. Fumaric acid is the main by-product, as a result of a special metabolic pathway in L-lactic acid production by R. oryzae (Wang et al., 2005). 

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