PRODUCTION OF LACTIC ACID FROM WATER HYACINTH BY LACTOBACILLUS SPECIES.

Title
PRODUCTION OF LACTIC ACID FROM WATER HYACINTH BY LACTOBACILLUS SPECIES.
Authors
랜디줄리하르
Keywords
productionoflacticacidfromwaterhyacinthbylactobacillusspecies
Issue Date
2011
Publisher
인하대학교
Abstract
The importance of lactic acid has been widely known in the food industry and lactic acid also plays important role as feedstock chemical. Lactic acid has wide application in food, pharmaceutical, cosmetic, and chemical industries. One effective way to produce lactic acid is through the fermentation of sugar by the Lactobacillus species. However, the inexpensive way for higher lactic acid production by fermentation is still needed. Biomass is a good choice to lower the cost in lactic acid production. Water hyaciInth (Eichhornia crassipes) is fast growing plant and can provide sugars for bioconversion. It is useful as potential renewable energy source. It is known that the pretreatment and enzyme hydrolysis process optimize the potential of water hyacinth as a substrate for microbial utilization. Sugars obtained from pretreatment were fermented to lactic acid by Lactobacillus species. Nine Lactobacillus strains were used in this experiment. The highest lactic acid concentration was obtained when lactic acid fermentation was carried out by L. helveticusI (L-(+)-lactic acid) and L. delbreuckii (D-(-)-lactic acid). The yield and productivity that obtained from batch fermentation were 0.64 g/g and 0.27 g/L/h for L. delbreauckii; while the yield and productivity of L. helveticus were 0.52 g/g and 0.19 g/L/h, respectively. Furthermore, fed-batch and continuous fermentation resulted in higher productivity and yield. The best yield and productivity were 0.75 g/g and 0.36 g/L/h for L. helveticus and 0.80g/g and 0.39 g/L/h for L. delbreuckii.
Description
1. INTRODUCTION 1 1.1. Lactic Acid 1 1.1.1. Overview of Lactic Acid 1 1.1.2. Lactic Acid Application 5 1.1.2.1. Lactic Acid in Food 5 1.1.2.2. Lactic Acid in Non-food 5 1.1.3. L-D Form Lactic Acid 6 1.2. Water Hyacinth 9 1.2.1. Overview of Water Hyacinth 9 1.2.2. Potential of Water Hyacinth 10 1.2.2.1. Phytoremediation Agent, Nutritionally Rich Wastewaters and Bioremediation 10 1.2.2.2. Bioethanol 11 1.2.2.3. Composting 12 1.2.2.4. Animal Feed 12 1.2.2.5. Green Manure 12 1.2.2.6. Other 13 1.2.3. Composition of Water Hyacinth 13 1.3. Lactic Acid Bacteria 17 1.4 Objectives 18 2. MATERIALS AND METHODS 19 2.1. Microorganisms and Culture Conditions 19 2.2. Biomass Feedstock and Pretreatment 19 2.2.1. Water Hyacinth Preparation 19 2.2.2. Alkaline/Oxidative Pretreatment 20 2.2.3. Enzyme Hydrolysis 20 2.3. Selection of Lactic Acid Producing Bacteria 21 2.4. Optimization of Fermentation 21 2.4.1. Effect of Initial pH 21 2.4.2. Effect of NaOH Addition 21 2.4.3. Effect of CaCO3 Bead Addition 22 2.4.3.1. Making of CaCO3 Bead 22 2.4.3.2. Fermentation with CaCO3 Bead Addition 22 2.5. Fermentation 22 2.6. Fed-batch Fermentation 23 2.7. Continuous Fermentation 23 2.8. Analysis 24 3. RESULTS AND DISCUSSION 25 3.1. Selection of Lactic Acid Bacteria 25 3.2. L-D Form Lactic Acid Production 28 3.3. Optimization of Lactic Acid Fermentation 31 3.3.1. Effect of Initial pH 31 3.3.2. Effect of NaOH Addition 33 3.3.3. Effect of CaCO3 Bead Addition 35 3.4. Batch Fermentation 37 3.5. Fed-batch Fermentation 40 3.6. Continuous Fermentation 43 4. CONCLUSIONS 47 5. REFERENCES 50 Figure 1. Lactic acid fermentation. 3 Figure 2. Structure of L and D forms of lactic acid. 7 Figure 3. Glucose consumption and lactic acid production of Lactobacillus species in water hyacinth medium. 26 Figure 4. Yield and productivity of Lac
URI
http://dspace.inha.ac.kr/handle/10505/22843
Appears in Collections:
College of Natural Science(자연과학대학) > Ocean Sciences (해양과학) > Theses(해양과학 석박사 학위논문)
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