Skip to main content
SpringerLink
Log in

Homo-fermentative production of d-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock

  • Original Research Paper
  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Abstract

Casein whey permeate (CWP), a lactose-enriched dairy waste effluent, is a viable feed stock for the production of value-added products. Two lactic acid bacteria were cultivated in a synthetic casein whey permeate medium with or without pH control. Lactobacillus lactis ATCC 4797 produced d-lactic acid (DLA) at 12.5 g l−1 in a bioreactor. The values of Leudking–Piret model parameters suggested that lactate was a growth-associated product. Batch fermentation was also performed employing CWP (35 g lactose l−1) with casein hydrolysate as a nitrogen supplement in a bioreactor. After 40 h, L. lactis produced 24.3 g lactic acid l−1 with an optical purity >98 %. Thus CWP may be regarded as a potential feed-stock for DLA production.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

qDLA :

Specific DLA productivity (g DLA g−1 dry cell weight l−1)

α:

Growth-associated product constant

β:

Non-growth-associated product constant

μ:

Specific growth rate (h−1)

YX/S :

Biomass yield coefficient (g DCW g−1 lactose)

YP/S :

Product yield coefficient (g DLA g−1 lactose)

References

  • Ahn WS, Park SJ, Lee SY (2000) Production of poly (3-hydroxybutyrate) by fed-batch culture of recombinant Escherichia coli with a highly concentrated whey solution. Appl Environ Microbiol 66:3624–3627

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  • Barile D, Tao N, Lebrilla CB, Coisson JD, Arlorio M, German JB (2009) Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides. Int Dairy J 19:524–530

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  • Fitzpatrick JJ, O’Keeffe U (2001) Influence of whey protein hydrolysate addition to whey permeate batch fermentations for producing lactic acid. Proc Biochem 37:183–186

    Article  CAS  Google Scholar 

  • Ghasemi M, Najafpour G, Rahimnejad M, Beigi PA, Sedighi M, Hashemiyeh B (2009) Effect of different media on production of lactic acid from whey by Lactobacillus bulgaricus. Afr J Biotech 8(1):081–084

    CAS  Google Scholar 

  • Martin K, Atlić A, Dias M, Reitererand A, Braunegg G (2010) Microbial PHA production from waste raw materials, plastics from bacteria: natural functions and applications. Microbiol Monogr 14:85–119

    Article  Google Scholar 

  • Otto RT, Daniel HJ, Pekin G, Müller-Decker K, Fürstenberger G, Reuss M, Syldatk C (1999) Production of sophorolipids from whey. Appl Microbiol Biotechnol 52:495–501

    Article  CAS  PubMed  Google Scholar 

  • Ozmihci S, Kargi F (2007) Kinetics of batch ethanol fermentation of cheese-whey powder solution as function of substrate and yeast concentration. Biores Technol 98:2978–2984

    Article  CAS  Google Scholar 

  • Södergård A, Stolt M (2002) Properties of lactic acid based polymers and their correlation with composition. Prog Polym Sci 27(6):1123–1163

    Article  Google Scholar 

  • Tango MSA, Ghaly AE (1999) Amelioration of lactic acid production from cheese whey using micro-aeration. Biomass Bioenergy 17(3):221–238

    Article  CAS  Google Scholar 

  • Tashiro Y, Kaneko W, Sun Y, Shibata K, Inokuma K, Zendo T, Sonomoto K (2011) Continuous d-lactic acid production by a novel thermotolerant Lactobacillus delbrueckii subsp. lactis QU 41. Appl Microbiol Biotechnol 89(6):1741–1750

    Article  CAS  PubMed  Google Scholar 

  • USDA United States Department of Agriculture (2004) Washington, D.C.: U.S. Dept. of Agriculture. www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl

  • Yoshito I, Jamshidi K, Tsuji H, Hyon SH (1987) Stereocomplex formation between enantiomeric poly(lactides). Macromolecule 20(4):904–906

    Article  Google Scholar 

Download references

Acknowledgments

Authors thank Dr. Chandan Das (Chemical Engineering Department, IIT Guwahati) for rendering valuable support to perform ultra-filtration of whey at his lab facility. Authors express their special thanks to Dr. Vimal Katiyar (Chemical Engineering Department, IIT Guwahati) for his valuable suggestions. The Authors thank Nitin More for critical evaluation of the text and grammatical corrections in the manuscript. This work was supported by Biotechnology Department, IIT Guwahati funded by Ministry of Human Resources and Development (MHRD), New Delhi, India.

Author information

Authors and Affiliations

  1. Department of Biotechnology, Indian Institute of Technology, Guwahati, Guwahati, Assam, 781039, India

    Saurav Prasad, Katla Srikanth, Anil M. Limaye & Senthilkumar Sivaprakasam

Authors
  1. Saurav Prasad
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Katla Srikanth
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Anil M. Limaye
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Senthilkumar Sivaprakasam
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Senthilkumar Sivaprakasam.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 22 kb)

Rights and permissions

Reprints and permissions

About this article

Cite this article

Prasad, S., Srikanth, K., Limaye, A.M. et al. Homo-fermentative production of d-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock. Biotechnol Lett 36, 1303–1307 (2014). https://doi.org/10.1007/s10529-014-1482-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10529-014-1482-9

Keywords

Search

Navigation