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