Batch and Continuous Lactic Acid Fermentation Based on A Multi-Substrate Approach

• Published in: Microorganisms (Basel) Vol. 8; no. 7; p. 1084
• Main Authors: Olszewska-Widdrat, Agata, Alexandri, Maria, López-Gómez, José Pablo, Schneider, Roland, Venus, Joachim
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-07-2020; MDPI
• Subjects: Acids; Alfalfa; Chemical properties; continuous fermentation; Experiments; Fermentation; Glucose; Lactic acid; Lactose; Molasses; multi substrate fermentation; Observations; Productivity; Starch; Substrates; Sugar; Sugar beets; Syrups & sweeteners; Tapioca; Waste materials; Waste utilization; Whey; Yeast; Germany
• ISSN: 2076-2607; 2076-2607
• DOI: 10.3390/microorganisms8071084

The utilisation of waste materials and industrial residues became a priority within the bioeconomy concept and the production of biobased chemicals. The aim of this study was to evaluate the feasibility to continuously produce L-lactic acid from different renewable substrates, in a multi-substrate strategy mode. Based on batch experiments observations, Bacillus coagulans A534 strain was able to continuously metabolise acid whey, sugar beet molasses, sugar bread, alfalfa press green juice and tapioca starch. Additionally, reference experiments showed its behaviour in standard medium. Continuous fermentations indicated that the highest productivity was achieved when molasses was employed with a value of 10.34 g·L−1·h−1, while the lactic acid to sugar conversion yield was 0.86 g·g−1. This study demonstrated that LA can be efficiently produced in continuous mode regardless the substrate, which is a huge advantage in comparison to other platform chemicals.