Valorization of Agri-Food Waste via Fermentation: Production of l-lactic Acid as a Building Block for the Synthesis of Biopolymers

Applied Sciences

Stefania Costa¹  Irene Rugiero¹  Giovanni Dedenaro¹  Elena Tamburini¹  Paola Pedrini¹ 

[1] Department of Life Science and Biotechnology, University of Ferrara, Via L. Borsari, Ferrara 46 44121, Italy;

关键词: lactic acid fermentation;    LAB strains;    L. casei;    L. farciminis;    pear pomace;    ricotta cheese whey;   

DOI  :  10.3390/app6120379

来源: DOAJ

【 摘 要 】

Global interest towards lactic acid production has recently significantly increased because lactic acid can be used as raw material for the production of polylactic acid (PLA), a polymer used in biodegradable plastics for its special, environmentally-friendly properties. However, the high production costs have hindered the large-scale application of PLA due to the high price of lactic acid. Here we evaluated the potential of pear pomace and ricotta cheese whey (RCW) as a low-cost source of nutrients for lactic acid fermentation of Lactobacillus casei and Lactobacillus farciminis in microaerophilic conditions and mild sterility. After an initial lab-scale screening of 19 lactic acid bacteria (LAB) strains to select the highest producer of lactic acid, we reported the 1L-batch scale-up to test process efficiency and productivity of the most promising LAB strains. Batch fermentation of a 25:75 mixture of pear pomace and RCW, respectively, reached an overall yield factor of 90% and a volumetric productivity of 0.42 g/L·h.

【 授权许可】

Unknown