Enhancement of lactic acid production from food waste through simultaneous saccharification and fermentation using selec
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ORIGINAL ARTICLE
Enhancement of lactic acid production from food waste through simultaneous saccharification and fermentation using selective microbial strains Salma Aathika Abdur Rawoof 1 & Ponnusamy Senthil Kumar 2 & Kubendran Devaraj 1 & Thiruselvi Devaraj 1 & Sivanesan Subramanian 1 Received: 6 July 2020 / Revised: 26 August 2020 / Accepted: 2 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The development of sustainable methods with robust strains and renewable substrates for the production of high-value chemicals has gained much attention recently. This study investigates the effect of ten different microbial strains for lactic acid production from food waste through simultaneous saccharification and fermentation process at optimal conditions of pH 5.5–6.5 at 30 °C. The highest lactic acid concentration of 18.69 g L-1 was obtained from Lacobacillus manihotivorans DSM 13343, followed by 17.03 g L-1 from Lactobacillus plantarum DSM 20174 and 15.88 g L-1 from mixed culture during fermentation of food waste, whereas the strains produced only 12.72 g L-1, 17.75 g L-1, and 9.38 g L-1 respectively from MRS broth, therefore showing that the food waste was a superior substrate compared to the MRS broth for lactic acid fermentation. The maximum lactic acid yield was 0.73 g g-1, 0.71 g g-1, and 0.69 g g-1 with Lacobacillus manihotivorans DSM 13343, Lactococcus lactis subsp. lactis DSM 20481, and Lactobacillus plantarum DSM 20174 respectively with high selectivity for lactic acid up to 84%. Furthermore, this study has achieved significant lactic acid production with increased substrate utilization in lower processing time and reactor volume. Keywords Lactic acid . Food waste . Lactic acid bacteria . L. manihotivorans . L. plantarum . Simultaneous saccharification and fermentation
1 Introduction The conversion of biomass into profitable end-products is growing due to huge resource availability, waste management issues, fossil fuel shortage, greenhouse gas emission, and sustainable product recovery. Volatile fatty acids such as lactic acid, acetic acid, propionic acid, and butyric acid are some of the sources of bioenergy [1]. Lactic acid (LA) is an important chemical commodity in the food, pharmaceutical, cosmetic,
* Ponnusamy Senthil Kumar [email protected] * Sivanesan Subramanian [email protected] 1
Department of Applied Science and Technology, Anna University, Chennai, India
2
Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, India
textile, and leather industries, and has recently been highlighted as a primary resource in the manufacturing of biodegradable plastics [2, 3]. The inflation in LA demand has necessitated its production to a higher level as the growth rate has gone up to 15% in the world market and is still progressing [4]. Conventionally, LA is produced by chemical synthesis and fermentation of pure sugars and sugarcane-based materials. However, the high production cost of raw materials and the purification
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