LAPSE:2021.0135
Published Article
LAPSE:2021.0135
Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation
Kridsada Unban, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, Chartchai Khanongnuch
March 24, 2021
The present study aims to examine the process for L-lactic acid production from low-grade cassava chips (LGC) using a two-step fermentation approach (TSF) and simultaneous saccharification and fermentation (SSF) by proficient, newly isolated Lactobacillus rhamnosus strain SCJ9. The optimized medium composition revealed by response surface methodology for TSF was 166 g/L LGC hydrolysate and 20 g/L yeast extract (YE), while other medium components were fixed (g/L) as follows: tween80 (2.0), (NH4)2HPO4 (2.0), CH3COONa∙3H2O (6.0), (NH4)2HC6H5O7 (2.0), MgSO4∙7H2O (0.5), and MnSO4∙H2O (0.3). Based on the optimization conditions, the maximum experimental L-lactic acid of 134.6 g/L was achieved at 60 h fermentation time with a production efficiency of 89.73%, 0.95 g/g yield and 2.24 g/L/h productivity. In contrast, L-lactic acid production by SSF under optimized concentrations of thermostable-α-amylase (AA) and glucoamylase (GA) gave maximum L-lactic acid of 125.79 g/L at only 36 h fermentation time which calculated to the production efficiency, yield and productivity of 83.86%, 0.93 g/g and 3.49 g/L/h, respectively. The L-lactic acid production obtained from SSF was significantly improved when compared to TSF based on lower enzyme loading usage, shorter hydrolysis time and increase in production efficiency and productivity. Furthermore, there were no significant differences in the production by SSF between experiments conducted in laboratory bottle and 10-L fermenter. The results indicated the success of up-scaling for L-lactic acid production by SSF which could be developed for a further pilot-scale production of L-lactic acid.
Keywords
L-lactic acid fermentation, Lactobacillus sp, low-grade cassava chip, RSM
Suggested Citation
Unban K, Puangkhankham N, Kanpiengjai A, Govindarajan RK, Kalaimurugan D, Khanongnuch C. Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation. (2021). LAPSE:2021.0135
Author Affiliations
Unban K: Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Puangkhankham N: Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Kanpiengjai A: Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
Govindarajan RK: Key Laboratory of Microbial Signals and Disease Control and Integrative Microbiology, Research Center, South China Agricultural University, Guangzhou 510642, Guangdong Province, China [ORCID]
Kalaimurugan D: Department of Environmental Science, School of Life Sciences, Periyar University, Salem, Tamil Nadu 636011, India
Khanongnuch C: Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Material Science Research Center, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand [ORCID]
Journal Name
Processes
Volume
8
Issue
9
Article Number
E1143
Year
2020
Publication Date
2020-09-13
Published Version
ISSN
2227-9717
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PII: pr8091143, Publication Type: Journal Article
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LAPSE:2021.0135
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doi:10.3390/pr8091143
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Mar 24, 2021
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Calvin Tsay
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