Abstract
Microwave-alkali and steam-alkali coupled pretreatments were carried out to improve the yield and optical purity of l-lactic acid produced using vinasse fermentation. Lactobacillus casei was inoculated into the system to initiate fermentation. Polymerase chain reaction denaturing gradient gel electrophoresis was used to analyze the microbial community during fermentation with and without the pretreatments. The original bacterial genus in vinasse was essentially inactivated, whereas L. casei became the dominant genus after 24. h of fermentation. The system subjected to microwave-alkali coupled pretreatment released more reducing sugars and produced more lactic acid (up to 30.32. g/L), which is twice that without pretreatment. In addition, the proportion of lactic acid in the organic acids also increased. The optical purity of the l-lactic acid produced under the microwave-alkali coupled pretreatment reached 91%, which is 2% higher than that under the steam-alkali coupled pretreatment and 7% higher than that under the control conditions. Therefore, the microwave-alkali coupled pretreatment is an effective method for the highly efficient bioconversion of vinasse into bioenergy.
| Original language | English |
|---|---|
| Pages (from-to) | 260-265 |
| Number of pages | 6 |
| Journal | Journal of Biotechnology |
| Volume | 164 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Dec 5 2012 |
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All Science Journal Classification (ASJC) codes
- Biotechnology
- Bioengineering
- Applied Microbiology and Biotechnology
Cite this
Effects of pretreatment on the microbial community and l-lactic acid production in vinasse fermentation. / Liu, Jianguo; Wang, Qunhui; Wang, Shuang; Sun, Xiaohong; Ma, Hongzhi; Tushiro, Yukihiro.
In: Journal of Biotechnology, Vol. 164, No. 2, 05.12.2012, p. 260-265.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of pretreatment on the microbial community and l-lactic acid production in vinasse fermentation
AU - Liu, Jianguo
AU - Wang, Qunhui
AU - Wang, Shuang
AU - Sun, Xiaohong
AU - Ma, Hongzhi
AU - Tushiro, Yukihiro
PY - 2012/12/5
Y1 - 2012/12/5
N2 - Microwave-alkali and steam-alkali coupled pretreatments were carried out to improve the yield and optical purity of l-lactic acid produced using vinasse fermentation. Lactobacillus casei was inoculated into the system to initiate fermentation. Polymerase chain reaction denaturing gradient gel electrophoresis was used to analyze the microbial community during fermentation with and without the pretreatments. The original bacterial genus in vinasse was essentially inactivated, whereas L. casei became the dominant genus after 24. h of fermentation. The system subjected to microwave-alkali coupled pretreatment released more reducing sugars and produced more lactic acid (up to 30.32. g/L), which is twice that without pretreatment. In addition, the proportion of lactic acid in the organic acids also increased. The optical purity of the l-lactic acid produced under the microwave-alkali coupled pretreatment reached 91%, which is 2% higher than that under the steam-alkali coupled pretreatment and 7% higher than that under the control conditions. Therefore, the microwave-alkali coupled pretreatment is an effective method for the highly efficient bioconversion of vinasse into bioenergy.
AB - Microwave-alkali and steam-alkali coupled pretreatments were carried out to improve the yield and optical purity of l-lactic acid produced using vinasse fermentation. Lactobacillus casei was inoculated into the system to initiate fermentation. Polymerase chain reaction denaturing gradient gel electrophoresis was used to analyze the microbial community during fermentation with and without the pretreatments. The original bacterial genus in vinasse was essentially inactivated, whereas L. casei became the dominant genus after 24. h of fermentation. The system subjected to microwave-alkali coupled pretreatment released more reducing sugars and produced more lactic acid (up to 30.32. g/L), which is twice that without pretreatment. In addition, the proportion of lactic acid in the organic acids also increased. The optical purity of the l-lactic acid produced under the microwave-alkali coupled pretreatment reached 91%, which is 2% higher than that under the steam-alkali coupled pretreatment and 7% higher than that under the control conditions. Therefore, the microwave-alkali coupled pretreatment is an effective method for the highly efficient bioconversion of vinasse into bioenergy.
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UR - http://www.scopus.com/inward/citedby.url?scp=84867221166&partnerID=8YFLogxK
U2 - 10.1016/j.jbiotec.2012.08.014
DO - 10.1016/j.jbiotec.2012.08.014
M3 - Article
C2 - 22959862
AN - SCOPUS:84867221166
VL - 164
SP - 260
EP - 265
JO - Journal of Biotechnology
JF - Journal of Biotechnology
SN - 0168-1656
IS - 2
ER -