Fermentative utilization of coffee mucilage using Bacillus coagulans and investigation of down-stream processing of fermentation broth for optically pure l(+)-lactic acid production
作者： Anna-Katrin Neu , Daniel Pleissner , Kerstin Mehlmann , Roland Schneider , Gloria Inés Puerta-Quintero
DOI: 10.1016/J.BIORTECH.2016.03.122
关键词: Fructose 、 Xylose 、 Mucilage 、 Electrodialysis 、 Biochemistry 、 Biology 、 Lactic acid 、 Bacillus coagulans 、 Sucrose 、 Food science 、 Yeast extract
摘要: In this study, mucilage, a residue from coffee production, was investigated as substrate in fermentative l(+)-lactic acid production. Mucilage provided liquid suspension consisting glucose, galactose, fructose, xylose and sucrose free sugars (up to 60gL(-1)), used directly medium Bacillus coagulans batch fermentations carried out at 2 50L scales. Using mucilage 5gL(-1) yeast extract additional nitrogen source, more than 40gL(-1) lactic obtained. Productivity yield were 4-5gL(-1)h(-1) 0.70-0.77g per g of sugars, respectively, irrespective the scale. Similar found when no supplied, productivity, however, 1.5gL(-1)h(-1). Down-stream processing culture broth, including filtration, electrodialysis, ion exchange chromatography distillation, resulted pure formulation containing 930gL(-1)l(+)-lactic acid. Optical purity 99.8%.
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