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abstract
Article history:
Lactic acid is one of the most important organic acid which is being extensively used
around the globe in a range of industrial and biotechnological applications. From its very
old history to date, many methods have been introduced to improve the optimization of
11 March 2014
lactic acid to get highest yields of the product of industrial interests. In serious consider-
ation of the worldwide economic and lactic acid consumption issues there has been
increasing research interest in the value of materials with natural origin, which are cheap,
abundant and easily available all around the year. Recent trends showed that lactic acid
Keywords:
Green biotechnology
concerns of the modern world. The eco-friendly processing and fermentable capability of
Lactic acid
many of the agricultural and agro-industrial based raw materials or by-products respec-
Fermentation
Product optimization
added product with multiple applications. In fact, major advances have already been
Purification
achieved in recent years in order to get pure lactic acid with optimal yield. The present
review work is summarized on the multi-step processing technologies to produce lactic
acid from different substances as a starting material potentially from various agroindustrial based biomasses. The information is also given on a purification through
schematic representation of the product of quality interests.
Copyright 2014, The Egyptian Society of Radiation Sciences and Applications. Production
and hosting by Elsevier B.V. All rights reserved.
J o u r n a l o f R a d i a t i o n R e s e a r c h a n d A p p l i e d S c i e n c e s 7 ( 2 0 1 4 ) 2 2 2 e2 2 9
1.
Background introduction
From the histological point of view lactic acid has a long history of uses for fermentation and was first discovered in 1780
by Swedish chemist, Carl Wilhelm Scheele, who isolated the
lactic acid from sour milk as an impure brown syrup and gave
it a name based on its origins: Mjolksyra. After nine years
around in 1789, Lavoisier named this milk component acide
lactique, which became the core origin of the current terminology for lactic acid. For a very long time until 1857 it was
being considered a milk component while later on that year
Pasteur discovered another phenomenon and postulated lactic
acid as a fermentation metabolite generated because of the
involvement of certain microorganisms. In support with Pasteurs discovery a French scientist Fremy produced lactic acid
by fermentation and this gave rise to first industrial production of lactic acid in the United States by a microbial process in
1881. From that time it has Wide applications in food, pharmaceutical, cosmetic and chemical industries etc (Narayanan,
Roychoudhury, & Srivastava, 2004). The worldwide demand
for lactic acid is estimated roughly to be 130 000 to 150 000 tons
per year (Randhawa, ahmed, & akram, 2012). However, the
global consumption of lactic acid is expected to increase
rapidly in the near future (Wee, Kim, & Ryu, 2006).
2.
acid
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2.1.
Catalyst
! CH3 CHOHCN
Lactonitrile
H2 SO4 /
Sulphuric acid
Lactic acid
Methyl lactate
Methanol
2.2.
Lactic acid
Methanol
3.
Role of microbial cultures in lactic
production
Lactonitrile
(c) Esterification
Ammonium salt
J o u r n a l o f R a d i a t i o n R e s e a r c h a n d A p p l i e d S c i e n c e s 7 ( 2 0 1 4 ) 2 2 2 e2 2 9
zer,
industrial fermentation (Tanyldz, Bulut, Selen, & O
2012). Efforts have been made to improve the production of
lactic acid through metabolic engineering approaches (Wee
et al., 2006). Yeasts, such as Saccharomyces cerevisiae, are
more resistant to low pHs as compared to lactic acid bacteria.
genetically engineered yeast has been prepared for producing
lactic acid and has applied for large-scale production on
experimental basis (Ishida et al., 2005). Mixed culture of
Lactobacillus pentosus and Lactobacillus brevis were used by
Garde to produce lactic acid from wheat straw hemicelluloses.
Yun established the production of lactic acid using Enterococcus faecalis RKY1 from single and mixed sugars
(Vijayakumar et al., 2008). Escherichia coli were also used for the
production of L-lactate and D-lactate. JP203 (pta:Tn5 phoA_-lacZ
ppc:cat supE hsdS ara proAlacY galK rpsL xyl mtl), were reported
as the best E. coli strains for production of D-lactate, the strain
has numerous antibiotic resistance genes (kan and tet) (Zhou
et al., 2003). Enterococcus faecium No. 78 has been used for the
production of lactic acid in repeated batch fermentation
mode. It was separated from puto, which is a type of fermented
rice in the Philippines sago starch was used as the sole carbon
source which was enzymatically liquefied (Nolasco-Hipolito
et al., 2012). A Bacillus sp. strain 2e6 has been isolated for
production of L-lactic acid at 55uC from soil samples. It is a
good lactic acid producer because of its thermo-phillic characteristic and optically pure L-lactic acid can be formed by this
strain under open circumstance without any sterilization (Qin
et al., 2009).
4.
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surrounded in phenolic polymer lignin matrix. the main procedure relies on hydrolysis by cellulolytic and hemicellulolytic
enzymes to obtain sugars from lignocelluloses which are
fermentable. A pretreatment, either chemical or mechanical
is required of the lignocellulose to reduce the size of particle,
to remove the lignin or to modify it and to improve the convenience of the polysaccharides for the purpose of enzymatic
hydrolysis (Maas et al., 2008). Supplementation of fermentation media is very necessary for the fast production of lactic
acid with adequate nutrients. Yeast extract is used as the
most general nutrient for production of lactic acid, but this
may cause of increase in production costs considerably. A byproduct from the process of corn steeping has been utilized
effectively for lactic acid production as an alternate. Since the
corn steep liquor is derived from corn, 85% of its nitrogen
content consists of amino acids, peptides and proteins (Wee
et al., 2006). For production of optically pure D-lactic acid
from raw glycerol, five technical schemes have been planned.
These were pretended and assessed economically based on
five fermentative scenarios by using engineered strains of E.
coli (Posada, Cardona, & Gonzalez, 2012).
5.
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6.
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to achieve more pure lactic acid. To recover and purify the L()lactic acid produced from the microbial fermentation media
economically and efficiently, ion exchange chromatography is
used among the variety of downstream operations. It is
extremely selective and gives product recovery at very low cost
within a short period of time. The other purposes were to
analyze the end product purity, to check adsorption or desorption behaviors of lactic acid and to examine the applicability of
this method for industrial usage. Process strengthening and
monomer grade lactic acid has been achieved in high purity by
advancement of a new membrane-integrated technology. It has
lesser the processing steps, chemical requirement and energy
expenditure. The fastidious modular design provides a great
elasticity in action of the system which the modern industrialized sector is looking for dreadfully in this era of shrunken profit
edge. With the optimized participation of nanofiltration and
microfiltration membrane modules in a steady production system, a logically high change of 76e77 L/m-2 h-1 has gained for a
bigger than 95% pure L() lactic acid (Pal & Dey, 2012). Commercial production of pure lactic acid has also been carried out
in many areas using strong-acid cation-exchange resins as solid
catalysts (Zhang, Ma, & Yang, 2004). Surface active molecules
such as enzymes and proteins are separated in aqueous solution
by a simple and low cost method known as foam separation.
Applicability and efficiency of foam separation technique has
been studied by lactic acid broth, yeast extract and spent
brewers residual beer was used to examine the partial purification of products and recovery of important components from
industrial waste stream (Kurt, 2006). Investigation has been
carried out to check the usability of nanofiltration in a definite
process of lactic acid production based on old bipolar electrodialysis operations. DK nanofiltration membrane was used for
recovery rate and purification of lactic acid efficiency. Magnesium and calcium ions are removed by nanofiltration efficiently
from a sodium lactate fermentation broth before its conversion
and concentration by electrodialysis (first level of potential
integration). Maximum removal of impurities and lactic acid
recovery has been achieved at maximum pressures of transmembrane. Phosphate and Sulfate ions are also partially
Fig. 4 e Substantial purification of lactic acid from fermentation broths by several membrane-based unit operations
(columns).
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7.
Conclusions
Due to the growing demand of L() lactic acid for a wide range
of applications in addition with the production of biodegradable plastic (PLA), it is necessary to make improvement in the
conventional fermentation-based lactic acid production processes with efficient and sustainable method. Membrane
based hybrid reactor system have proved successful in this
goal without generating any negative environmental crash
(Fig. 4). The lactic acid production is significantly influenced by
fermentation time, temperature and substrate levels. Lactic
acid bacteria, regarded generally as safe, that produce lactic
acid optimal under conditions at 30 C and pH 5 in the
customized MRS broth containing 2% yeast extract and 2%
glucose (Adesokan, Odetoyinbo, & Okanlawon, 2009). Similarly, Biswas (2005) has also reported that under controlled pH
condition, there is a significant increase in the level of production of lactic acid when compared to uncontrolled conditions. Recently, lignocellulosic materials have received a great
attention as possible feed stocks to substitute the edible
starch material. Low cost cellulosic materials such as industrial wastes, agricultural waste and forestry waste are recommended as cost effective feed stocks for large scale
fermentation (Tang, Bu, Deng, Zhu, & Jiang, 2012). The separation and purification of lactic acid from the fermentation
broth are major components of the production expenditure
(Matsumoto, Panigrahi, Murakami, & Kondo, 2011). However,
there is still a big need for the researches to be carried out in
order to produce lactic acid biotechnologically and commercially within the lowest cost, lowering the cost of the raw
materials and improvement of high-performance microorganisms producing lactic acid (Vijayakumar et al., 2008).
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