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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Production of Lactic Acid from Sucrose: Strain Selection, Fermentation, and Kinetic Modeling

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Lunelli, Betania H. [1] ; Andrade, Rafael R. [1] ; Atala, Daniel I. P. [2] ; Wolf Maciel, Maria Regina [1] ; Maugeri Filho, Francisco [3] ; Maciel Filho, Rubens [1]
Total Authors: 6
[1] Univ Estadual Campinas, Sch Chem Engn, Dept Chem Proc, Lab Optimizat Design & Adv Control, BR-13083970 Campinas, SP - Brazil
[2] Sugarcane Technol Ctr, BR-13400970 Sao Paulo - Brazil
[3] Univ Estadual Campinas, Sch Food Engn, Lab Bioproc Engn, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Applied Biochemistry and Biotechnology; v. 161, n. 1-8, p. 227-237, MAY 2010.
Web of Science Citations: 20

Lactic acid is an important product arising from the anaerobic fermentation of sugars. It is used in the pharmaceutical, cosmetic, chemical, and food industries as well as for biodegradable polymer and green solvent production. In this work, several bacterial strains were isolated from industrial ethanol fermentation, and the most efficient strain for lactic acid production was selected. The fermentation was conducted in a batch system under anaerobic conditions for 50 h at a temperature of 34 A degrees C, a pH value of 5.0, and an initial sucrose concentration of 12 g/L using diluted sugarcane molasses. Throughout the process, pulses of molasses were added in order to avoid the cell growth inhibition due to high sugar concentration as well as increased lactic acid concentrations. At the end of the fermentation, about 90% of sucrose was consumed to produce lactic acid and cells. A kinetic model has been developed to simulate the batch lactic acid fermentation results. The data obtained from the fermentation were used for determining the kinetic parameters of the model. The developed model for lactic acid production, growth cell, and sugar consumption simulates the experimental data well. (AU)