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Fermentation of de-oiled algal biomass by Lactobacillus casei for production of lactic acid

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Abstract

De-oiled algal biomass (algal cake) generated as waste byproduct during algal biodiesel production is a promising fermentable substrate for co-production of value-added chemicals in biorefinery systems. We explored the ability of Lactobacillus casei 12A to ferment algal cake for co-production of lactic acid. Carbohydrate and amino acid availability were determined to be limiting nutritional requirements for growth and lactic acid production by L. casei. These nutritional requirements were effectively addressed through enzymatic hydrolysis of the algal cake material using α-amylase, cellulase (endo-1,4-β-d-glucanase), and pepsin. Results confirm fermentation of algal cake for production of value-added chemicals is a promising avenue for increasing the overall cost competiveness of the algal biodiesel production process.

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Acknowledgments

This project was supported by the Agriculture and Food Research Initiative competitive Grant #2011-67009-30043 from the USDA National Institute of Food and Agriculture, and by the Utah Agricultural Experiment Station. It is approved as Utah Agricultural Experiment Station journal paper no. The authors thank Dr. Lance Seefeldt and the USU-BC for providing AC material.

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Authors and Affiliations

  1. Department of Nutrition and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT, 84322-8700, USA

    Tom Overbeck & Jeff R. Broadbent

  2. Department of Food Science, University of Wisconsin, Madison, WI, 53706, USA

    James L. Steele

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  1. Tom Overbeck
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Correspondence to Jeff R. Broadbent.

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Overbeck, T., Steele, J.L. & Broadbent, J.R. Fermentation of de-oiled algal biomass by Lactobacillus casei for production of lactic acid. Bioprocess Biosyst Eng 39, 1817–1823 (2016). https://doi.org/10.1007/s00449-016-1656-z

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