BioChem - DOS

Efficient lactic acid production from cassava bagasse by mixed culture of Bacillus coagulans and lactobacillus rhamnosus using stepwise pH controlled simultaneous saccharification and co-fermentation

Industrial crops and products

Chen, Hao; Chen, Bo; Su, Zihang; Wang, Kang; Wang, Boxuan; Wang, Yong; Si, Zhihao; Wu, Yilu; Cai, Di; Qin, Peiyong

<P><B>Abstract</B></P> <P>In this study, cassava bagasse, a by-product contains starch and lignocellulosic fibers, was used to lactic acid production based on simultaneous saccharification and co-fermentation. During the process, starch and cellulosic fractions in cassava bagasse were co-saccharified by cocktail enzymes. Fermentation results indicated that the mixed culture of <I>Lactobacillus rhamnosus</I> and <I>Bacillus coagulans</I> significantly enhanced the lactic acid concentration and productivity when compared with the processes based on mono-culturing using the above strains. A highest lactic acid concentration and productivity of 112.5 g L<SUP>&minus;1</SUP> and 2.74 g L<SUP>-1</SUP> h<SUP>&minus;1</SUP> were achieved under the optimized conditions. Besides, lactic acid yield of 0.88 g/g (of starch + cellulose + hemicellulose) was also obtained, which means the starch and lignocellulosic sugars were utilized simultaneously without pretreatment. The process presented in this work significantly improves the lactic acid production from cassava bagasse, which showed promising in economical waste disposal.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Simultaneous saccharification and co-fermentation of <I>B. coagulans</I> and L.<I>rhamnosus</I> was performed. </LI> <LI> Both of the fibrous and starchy fractions can be utilized. </LI> <LI> Cassava bagasse was effectively converted into lactic acid by open fermentation. </LI> <LI> Stepwise pH control was adopted to improve the fermentation performances. </LI> <LI> A highest lactic acid concentration of 112.5 g L<SUP>&minus;1</SUP> was achieved. </LI> </UL> </P>

2020

Elsevier

0926-6690

146

pp.112175

10.1016/j.indcrop.2020.112175

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART98942656

Lactic acid; Cassava bagasse; Lactobacillus rhamnosus; Bacillus coagulans; Simultaneous saccharification and co-fermentation