Lactic acid (LA) is an important biomolecule applied in food, pharmaceutical and chemical areas, mainly to produce biodegradable polymers, such as poly–lactic acid (PLA). In this work, an efficient fermentative process for LA production was developed using potato processing waste (PPW) hydrolysate with Lactobacillus pentosus. After optimization and kinetics studies, LA production reached 150 g/L with a productivity of 1.6 g/L.h in Erlenmeyer flasks. LA production was also conducted in STR where 110 g/L were reached with a productivity of 2.4 g/L.h. LA recovery consisted of a clarification step, with powdered activated carbon, with further precipi- tation at low temperature and acidification of calcium lactate for conversion to LA. The...
The research for better options in the industry of lactic acid production is a modern concern to sol...
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained sign...
Lactic acid has been first introduced to us as early as 1780 as a sour component of milk. Ever since...
Lactic acid (LA) is an important biomolecule applied in food, pharmaceutical and chemical areas, mai...
Every year large amounts of residues accumulate from potato processing. The aim of this study is to ...
The utilization of potato waste liquid instead of synthetic substrates for lactic acid production ca...
AbstractLactic acid, which can be obtained through fermentation, is an interesting compound because ...
Potato industry is well known for the vast quantities of organic wastes generated in potato-processi...
Lactic acid (LA) is an organic compound used in several industries, such as food, textile, chemical,...
Lactic acid (LA) is a platform chemical which can be produced biotechnologically on agricultural res...
L(+)-Lactic acid is a commonly occurring organic acid, which is valuable due to its wide use in food...
Lactic acid bacteria (LAB) have been used in industrial applications mainly as starters for food fer...
Lactic acid (LA) has potential applications in the chemical and biodegradable plastics industries. ...
Global interest towards lactic acid production has recently significantly increased because lactic ...
To enhance the fermentative production of lactic acid (LA) from kitchen waste, a strain of high-yiel...
The research for better options in the industry of lactic acid production is a modern concern to sol...
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained sign...
Lactic acid has been first introduced to us as early as 1780 as a sour component of milk. Ever since...
Lactic acid (LA) is an important biomolecule applied in food, pharmaceutical and chemical areas, mai...
Every year large amounts of residues accumulate from potato processing. The aim of this study is to ...
The utilization of potato waste liquid instead of synthetic substrates for lactic acid production ca...
AbstractLactic acid, which can be obtained through fermentation, is an interesting compound because ...
Potato industry is well known for the vast quantities of organic wastes generated in potato-processi...
Lactic acid (LA) is an organic compound used in several industries, such as food, textile, chemical,...
Lactic acid (LA) is a platform chemical which can be produced biotechnologically on agricultural res...
L(+)-Lactic acid is a commonly occurring organic acid, which is valuable due to its wide use in food...
Lactic acid bacteria (LAB) have been used in industrial applications mainly as starters for food fer...
Lactic acid (LA) has potential applications in the chemical and biodegradable plastics industries. ...
Global interest towards lactic acid production has recently significantly increased because lactic ...
To enhance the fermentative production of lactic acid (LA) from kitchen waste, a strain of high-yiel...
The research for better options in the industry of lactic acid production is a modern concern to sol...
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained sign...
Lactic acid has been first introduced to us as early as 1780 as a sour component of milk. Ever since...