| Autor: |
Giovanni Dedenaro, Stefania Costa, Irene Rugiero, Paola Pedrini, Elena Tamburini |
| Jazyk: |
angličtina |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
Applied Sciences, Vol 6, Iss 12, p 379 (2016) |
| Druh dokumentu: |
article |
| ISSN: |
2076-3417 |
| DOI: |
10.3390/app6120379 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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