Fermentation lactic acid production from

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. 

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. 

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). 

Chen, R. and Lee, Y.Y. 1997. Membrane-mediated extractive fermentation for lactic acid production from cellulosic biomass. Applied Biochemistry and Biotechnology 63 435-448. 

Marques, S, Santos, J.A.L., Girio, F.M., and Roseiro, J.C. (2008) Lactic acid production from recycled paper sludge by simultaneous saccharification and fermentation. Biochem. Eng. /., 41, 210-216. 

Many authors have evaluated the performances of membrane processes as separation units. Gonzalez et al (2007) studied an integrated process for food-grade lactic acid production from whey ultrafiltrate the process consisted in a sequence of steps, such as fermentation, ultraflltration, ion exchange, RO and final concentration by vacuum evaporation. The highest contribution to the total investment cost was the concentration step, whereas the fermentation step required the highest operating cost. The proposed process was demonstrated to be economically viable as summarized in Table 23.2. 

John, R. R, Nampoothiri, K. M., and Pandey, A. Solid-state fermentation for L-lactic acid production from agro wastes using Lactobacillus delbrueckii. Proc. Biochem., 41, 759-763 (2006). Kale, G., Auras, R., and Singh, S. P. Degradation of commercial biodegradable packages under real composting and ambient exposure conditions. Journal of Polymer and the Enviromnent., 14, 317-334 (2006). 

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. 

PLA is finding a wide range of uses, both as a moulded product for the packaging sector, as a film for wrapping and lamination applications, as a fibre fill (pillows/duvets etc.), as a foam, and as a spun textile fibre. Lactic acid produced from microbial fermentation of starch also has many other industrial opportunities, as it is a useful base chemical feedstock for a range of applications. Lactic acid can be chemically converted to propylene glycol, the base for a range of... 

Bones and teeth dissolve in acid. The insoluble calcium monophosphate salt, from which hydroxyapatite is made, is converted to the more soluble calcium dihydrogen phosphate salt in an environment whose pH is less than 6.2 (Sect. 9.1.1). The severity of caries was related to the pH produced in dental biofilms (plaques) after ingesting sucrose and other sugars by Richard M Stephan. The pH response he identified is referred to as Stephan Curve. He found that the starting pH, the extent of its drop, and the time for recovery to the starting pH were all related to caries severity. The pH drop was later associated with lactic acid production due to bacterial carbohydrate fermentation (saccharolytic fermentation, Sect. 1.3.2). The subsequent rise in pH was due to the production of ammonia by bacterial... 

A second mechanism of protection from caries is the incorporation of fluoride into bacterial biofilms where it inhibits enolase. Enolase catalyzes the production of phospho-enolpyruvate, the precursor of lactate in glycolysis, from 2-phosphoglycerate during glycolysis (Fig. 16.7 - see also Fig. 1.7). In addition, oral bacterial uptake of mono- and disaccharides mostly utilizes the phosphoenolpyruvate transport system to transfer them into the cytosol (Sect. 15.2.2). Fluoride therefore inhibits not only lactic acid production, but also the phosphoenolpyruvate transport system-mediated uptake of saccharide substrates. In short, fluoride inhibits saccharolytic fermentation by many oral bacteria. 

Biological production of lactic acid is complicated primarily due to economical considerations arising from product inhibition and the required downstream processing of dilute aqueous product streams. The standard method of biological lactic acid production is the anaerobic fermentation by Lactobacillus in a batch reactor [7]. The conventional process requires the base to be added to the reactor to control the pH and the use of calcium carbonate to precipitate the lactate. This process produces a lactate salt that must be acidified (usually by sulfuric acid) to recover the lactic acid, with calcium sulfate as an undesirable by-product. 

PLA An important feature of the lactic acid is its ability to exist in two optically active forms l- and D-isomers. Lactic acid derived from fermentation consists of 99.5% L-isomer and 0.5% o-isomer. The production of the cyclic lactide dimer intermediates results in three potential l-, d-, and l/d (wso)-forms and a racemic equal mixture of d- and L-forms. The l- and o-forms are optically active while the meso-foxm and the racemic mixture are optically inactive (Fig. 2). 

N. Boniardi, R. Rota, G. Nano and B. Mazza, Lactic acid production by electrodialysis. Part. I Experimental tests, J. Appl. Electrochem., 1997, 27, 125-133 Y.-H. Kim and S.-H. Moon, Lactic acid recovery from fermentation broth using one-stage electrodialysis, J. Chem. Technol. and Biotechnol, 2001, 76, 169-178. 

Abstract The processes of lactic acid production include two key stages, which are (a) fermentation and (h) product recovery. In this study, fiee cell of Bifidobacterium longum was used to produce lactic acid from cheese whey. The produced lactic acid was then separated and purified from the fermentation broth using combination of nanofiltration and reverse osmosis membranes. Nanofiltration membrane with a molecular weight cutofif of 100-400 Da was used to separate lactic acid from lactose and cells in the cheese whey fermentation broth in the first step. The obtained permeate from the above nanofiltration is mainly composed of lactic acid and water, which was then concentrated with a reverse osmosis membrane in the second step. Among the tested nanofiltration membranes, HL membrane from GE Osmonics has the highest lactose retention (97 1%). In the reverse osmosis process, the ADF membrane could retain 100% of lactic acid to obtain permeate with water only. The effect of membrane and pressure on permeate flux and retention of lactose/lactic acid was also reported in this paper. 

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