| Title: | Valorization of household food wastes to lactic acid production: A response surface methodology approach to optimize fermentation process |
| Author(s): | Anagnostopoulou C; Kontogiannopoulos KN; Gaspari M; Morlino MS; Assimopoulou AN; Kougias PG; |
| Address: | "Laboratory of Organic Chemistry, School of Chemical Engineering, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece. Soil and Water Resources Institute, Hellenic Agricultural Organisation Dimitra, Thermi, Thessaloniki, 57001, Greece. Department of Biology, University of Padova, Via U. Bassi 58/b, 35121, Padova, Italy. Laboratory of Organic Chemistry, School of Chemical Engineering, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece; Natural Products Research Centre of Excellence (NatPro-AUTh), Center of Interdisciplinary Research and Innovation of Aristotle University of Thessaloniki (CIRI-AUTh), Thessaloniki, 57001, Greece. Soil and Water Resources Institute, Hellenic Agricultural Organisation Dimitra, Thermi, Thessaloniki, 57001, Greece. Electronic address: p.kougias@swri.gr" |
| DOI: | 10.1016/j.chemosphere.2022.133871 |
| ISSN/ISBN: | 1879-1298 (Electronic) 0045-6535 (Linking) |
| Abstract: | "Lactic acid is a valuable compound used in several industrial processes such as polymers, emulsifiers manufacturing, pharmaceutical, and cosmetic formulations. The present study aims to evaluate the potential use of food waste to produce lactic acid through fermentation, both by indigenous microbiota and by the bio-augmentation with two lactic acid bacteria, namely Lactobacillus plantarum BS17 and Lactobacillus casei BP2. Fermentation was studied both in batch and continuously fed anaerobic reactors at mesophilic conditions and a Response Surface Methodology approach was used to optimize the bioprocess performance and determine the environmental parameters (namely pH and time) that lead to the enhancement of lactic acid production during the batch fermentation by indigenous microorganisms. Results revealed an optimum set of conditions for lactic acid production at a pH value of 6.5 and a fermentation period of 3.5 days at 37 degrees C. Under these conditions lactic acid production reached a value of 23.07 g/L, which was very similar to the mathematically predicted ones, thus verifying the accuracy of the experimental design. This optimum set of conditions was further employed to examine the production of lactic acid under continuous fermentation operation. Furthermore, concentrations of volatile fatty acids and ethanol were monitored and found to be relatively low, with ethanol being the dominant by-product of fermentation, indicating the presence of heterofermentative bacteria in the food wastes. A final step of downstream process was performed resulting in the successful recovery of lactic acid with purity over 90%" |
| Keywords: | Ethanol Fermentation Food *Lactic Acid *Refuse Disposal Downstream Food waste Lactic acid; |
| Notes: | "MedlineAnagnostopoulou, Chrysa Kontogiannopoulos, Konstantinos N Gaspari, Maria Morlino, Maria Silvia Assimopoulou, Andreana N Kougias, Panagiotis G eng England 2022/02/15 Chemosphere. 2022 Jun; 296:133871. doi: 10.1016/j.chemosphere.2022.133871. Epub 2022 Feb 11" |
