IJTEEE

Open Access Journal of Scientific, Technology & Engineering Research


International Journal of Technology Enhancements and Emerging Engineering Research (ISSN 2347-4289)
QUICK LINKS
CURRENT PUBLICATIONS



IJTEEE >> Volume 3 - Issue 5, May 2015 Edition



International Journal of Technology Enhancements and Emerging Engineering Research  
International Journal of Technology Enhancements and Emerging Engineering Research

Website: http://www.ijteee.org

ISSN 2347-4289



Production Of Lactic Acid From Tamarind Kernel By Lactobacillus Casei

[Full Text]

 

AUTHOR(S)

Sunder T. Kelkar, Prakash A. Mahanwar

 

KEYWORDS

KEY WORDS: Acid hydrolysis, Agro waste biomass , Fermentative production of Lactic acid, L. casei, Tamarind kernel powder.

 

ABSTRACT

ABSTRACT: In present work lactic acid is produced by microbial fermentation of sugar obtained from tamarind kernel powder (TKP) and its feasibility has been studied for use as raw replacement for glucose. Saccharification of tamarind seed powder is carried out by acid hydrolysis using sulfuric acid (H2SO4). Optimization of acid catalyst concentration and hydrolysis time was carried out in a steam autoclave to get higher yield in short time. The highest yield of reducible sugar of 0.71 g/g of substrate has been obtained by using 0.5 N H2SO4 at 121°C, in 30 min. This tamarind kernel hydrolyzate (TKH) after neutralization and charcoal treatment is used as a source of reducible sugar for production of lactic acid. Four commonly used lactobacillus strains were used to study the suitable microorganism for the fermentative production of lactic acid from TKH sugar media. Out of them the strain giving better result Lactobacillus casei -2125, is selected for the further studies. The rate of glucose consumption and lactic acid production by Lactobacillus casei -2125 for standard glucose media and for TKH sugar media was studied in batch fermentation. The results for the standard media of glucose and the TKH was comparable and show nearly 90% conversions in 66 to 72 hour of reaction time, respectively. It gives production of lactic acid up to 81 gl-1 with productivity rate of 1.12g / l / hr. A yield of 0.58 g of lactic acid is obtained from each gram of TKP. It shows that the TKP can be used as a suitable and cheap raw material for the lactic acid production.

 

REFERENCES

[1] Litchfield, J. H. et al. "Microbiological production of lactic acid". Advances in Applied Microbiology, 42, pp. 45-95. (1996)

[2] John RP, Madhavan NK, Pandey A., "Fermentative production of lactic acid from biomass: an overview on process developments and future perspectives". Applied Microbiology and Biotechnology, 74, pp. 524–534, (2007).

[3] Pyung Cheon Lee, Woo Gi Lee, Sang Yup Lee, Ho Nam Chang, Yong Keun Chang, "Fermentative production of succinic acid from glucose and corn steep liquor by Anaerobiospirillum succiniciproducens". Biotechnol progress Engineering,5, pp. 379-381,(2000).

[4] Christina Åkerberg, Guido Zacchi, "An economic evaluation of the fermentative production of lactic acid from wheat flour". Bioresource Technology, 7, pp. 119-121.(2001)

[5] Datta R, Henry M; J; "Lactic acid: recent advances in products, processes and technologies – A- review". Journal of Chemical Technology and Biotechnology, 81, pp. 1119-1129. (2006).

[6] Global Industry Analysis, Inc. "Lactic Acid-Global Strategic Business Report", 2012 .http://www.researchandmarkets.com/reports/354880/ lactic_acid_global_ strategic_business_ report, accessed 6.12.(2013)

[7] Abdel-Rahman, Y. Tashiro, K. Sonomoto, "Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria: overview and limits", Journal of Biotechnology, 156, pp. 286–301, (2011).

[8] Bhadoriya SS, Ganeshpurkar A, Narwaria J, Rai G, Jain AP, "Tamarindus indica: Extent of explored potential.; Pharmacognosy Reviews."5(9), pp.73-81.( 2011 Jan)

[9] K.V. Peter; Handbook of Herbs and Spices, Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition), 2012.

[10] Ludo Cuyvers, Onvaree Assawaphanichkul, Tanuttra Ekasittipol, Sunun Laphasuk, Patthida Mhuensai, Market Profile: "Thailands export potential of tamarinds to the USA" : ASEAN Business Case Studies No 33, p. 6, ISSN-2031-4027,( August 2013)

[11] Shankaracharya N.B., Tamarind - Chemistry, technology and uses - A critical appraisal.; Journal of Food Science and Technology-Mysore 35(3), pp. 193-208, (1998)

[12] R. Chatterjee, K. Majumder, S. Sengupta, "Tamarind kernel powder co-induces xylanase and cellulase production during submerged fermentation of Termitomyces clypeatus". Biotechnology and Bioprocess Engineering, 15, pp. 845-861,(2010).

[13] Thongchul, Nuttha; Navankasattusas, Surapong; Yang, Shang-Tian, "Production of lactic acid and ethanol by Rhizopusoryzae integrated with cassava pulp hydrolysis" Bioprocess and Biosystems Engineering, 33, pp. 407-416.( 2010)

[14] DuBois, M., Gilles, K., Hamilton, J., Rebers, P., & Smith, F; "Colorimetric method for determination of sugars and related substances" Analytical Chemistry, 28(3), pp. 350–356.( 1956)

[15] G. L. Miller; "Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar". Analytical Chemistry,31 (3), pp. 426–428.( 1959)

[16] Ronald Prior, Xianli Wu, Karen Schaich; "Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements". Journal of Agricultural Food Chemistry 53, pp.4290−4302 (2005)

[17] Association of Official Analytical Chemist : Official methods of analysis, food analysis.15th ed. AOAC, Aspen Publisher , Washington D.C. (1990)

[18] Prosky L, Asp NG, Schweizer TF, DeVries JW, Furda I; "Determination insoluble, soluble and total dietary fibre in food products". Journal of the Association of Official Analytical Chemists (JAOAC) .;71(5), pp.1017-23.( 1988 Sep-Oct)

[19] Mira Kordi, Krape, Veronika Abram, MilicaKaand Stanka Ferjan, "Determination of organic acids in white wines by RP-HPLC", Food technology and biotechnology 39(2), pp. 93–99. (2001)

[20] Dheeraj Singh, LobsangWangchu and Surendra Kumar Moond; "Processed product of Tamarind", Natural product radiance vol. 6 (4), pp. 317.( 2007)

[21] G. Bustos, A.B. Moldes, J.M. Cruz, J.M. Domínguez; " Production of fermentable media from vine-trimming wastes and bioconversion into lactic acid by Lactobacillus pentosus'', Journal of the Science and Food Agriculture, 84, pp. 2105–2112.(2004)

[22] Elizabeth Caplicec, Gerald F. Fitzgeralda; "Food fermentations: role of microorganisms in food production and Preservation", International Journal of Food Microbiology,50, pp.131–149.( 1999)

[23] Jin, Z.T., Zhang, H.Q., Boyd, G; "Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree", Journal of Food Protection, 73(5), pp.812-818. (2010)

[24] Calabia B P and TokiwaY; "Production of D-lactic acid from sugarcane molasses, sugarcane juice and sugar beet juice by Lactobacillus delbrueckii", Biotechnology Letters, 29, pp.1329–1332.( 2007)

[25] Nakano S, Ugwu CU, Tokiwa Y; " Efficient production of D-(-)-lactic acid from broken rice by Lactobacillus delbrueckii using Ca(OH)2 as a neutralizing agent", Bioresource Technology, 104, pp.791–79428. (2012)

[26] Thapa LP, Lee SJ, Yang XG, Yoo HY, Kim SB, Park C, Kim SW; "Co-fermentation of carbon sources by Enterobacteraerogenes ATCC 29007 to enhance the production of bioethanol", Bioprocess and Biosystem Engineering, 37(6), pp.1073-84.( 2014)

[27] Rivas, B., Torrado, A., Rivas, S., Moldes, A. B., & Domınguez, J. M.; "Simultaneous lactic acid and xylitol production from vine trimming wastes ", Journal of the Science of Food and Agriculture, 87(8), pp. 1603-1612.( 2007)

[28] Yun, J.S., Ryu, H.W; "Lactic acid production and carbon catabolite repression from single and mixed sugars using Enterococcus faecalisRKY1", Process Biochemistry, 37, pp. 235–240.( 2001)

[29] Kenji Okano, Shogo Yoshida, Ryosuke Yamada, Tsutomu Tanaka, Chiaki Ogino, Hideki Fukuda, Akihiko Kondo; "Improved production of homo-d-lactic acid via xylose fermentation by introduction of xylose assimilation genes and redirection of the phosphoketolase pathway to the pentose phosphate pathway in l-lactate dehydrogenase gene-deficient Lactobacillus plantarum", Applied Environmental Microbiology, 75, pp. 7858-7861.( 2009)

[30] Taniguchi, M., Tokunaga, T., Horiuchi, K., Hoshino, K., Sakai, K. and Tanaka, T; "Production of L-lactic acid from a mixture of xylose and glucose by co-cultivation of lactic acid bacteria", Applied Microbiology and Biotechnology, 66, pp.160–165. (2004)

[31] Ilmen, M., K. Koivuranta, L. Ruohonen, P. Suominen, and M. Penttila; "Efficient production of L-lactic acid from xylose by Pichia stipites", Applied Environmental Microbiology, 73, pp. 117-123. (2007)

[32] Mohamed Ali Abdel-Rahman, Yukihiro Tashiro, Kenji Sonomoto; "Recent advances in lactic acid production by microbial fermentation processes", Biotechnology Advances, 31, pp. 877–902. (2013)

[33] Gao C., Ma, C., & Xu, P; "Biotechnological routes based on lactic acid production from biomass", Biotechnology Advances, 29 (6), pp. 930-939.(2011)

[34] Altaf M, Naveena B.J., Reddy G; "Use of inexpensive nitrogen sources and starch for L-(+)-lactic acid production in anaerobic submerged fermentation", Bioresource Technology, 98, pp. 498-503.(2007)