Open AccessEfficient production of L-lactic acid from corn straw hydrolysate
Author(s) -
Hongyu Si,
Xiaohui Liang,
Suxiang Liu,
Meirong Xu,
Jianmei Wang,
Dongliang Hua
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/514/5/052049
Subject(s) - hydrolysate , fermentation , incubation , straw , chemistry , lactic acid , yeast extract , food science , nitrogen , yeast , bacteria , biochemistry , biology , hydrolysis , organic chemistry , inorganic chemistry , genetics
In this study, L-lactic acid was produced from corn straw hydrolysate by the strain Lactobacillus sp. L47, the fermentation conditions such as nitrogen sources, mineral salts, metal ions, incubation periods, pH values and temperatures were investigated, and the optimal incubation conditions were obtained: corn straw hydrolysate of 243.1 ml/l, (NH 4 ) 2 SO 4 10 g/l, yeast extract 10 g/l, KH 2 PO 4 0.5 g/l, ZnSO 4 • 7H 2 O 0.3 g/l, MgSO 4 • 7H 2 O 0.1 g/l, MnSO 4 • H 2 O 0.01 g/l, CaCO 3 60 g/l, initial medium pH 6.0, controlled fermentation pH 6.0, 20 ml of seed, incubation temperatrure 46 °C. Under the optimal fermentation conditions, the highest L-lactic acid production was 99.8 g/l in 40 h.