Production of lactic acid from pasta wastes using a biorefinery approach

Table 1 Recent published works on LA production from agricultural or food waste

Carbon source	Nitrogen source	Microorganism	Fermentation mode	LA			References
Carbon source	Nitrogen source	Microorganism	Fermentation mode	Conc. (g/L)	P (g/L/h)	Y (g/g)	References
Pasta waste	–	Bacillus coagulans A559	SHF	49	3.87	0.61	This study
Pasta waste	YE	Bacillus coagulans A559	SHF	52	6.01	0.65	This study
Rice straw	YE, VB	L. delbrueckii subsp. delbrueckii NBRC 3202	MICF (continuous)	47	18.56	0.92	[36]
Corn stover	YE, PEP, BE	P. acidilactici ZY15-ΔackA2::CGS9114_RS09725	SSCF (Batch)	115	1.60	0.61	[37]
Cheese whey powder	CWP Protein, YE	Lactobacillus bulgaricus CGMCC 1.6970	Fed-batch	113	2.36	–	[38]
OFMSW	YE	Bacillus coagulans A166	SHF	60	–	0.22	[39]
Pasta waste	YE	Bacillus coagulans A559	SHF	48	3.43	0.67	[19]
Sugar beet pulp	YE	Lactobacillus plantarum CECT 748	SHF	50	0.55	0.50	[40]

YE, yeast extract; VB, vitamins B; PEP, peptone; BE, beef extract; CWP, cheese whey powder; SHF, separate hydrolysis and fermentation; MICF, membrane integrated continuous fermentation; SSCF, simultaneous saccharification and co-fermentation; Conc, concentration; P, productivity; Y, yield

ISSN: 2731-3654