L-(+)-Lactic Acid from Reed: Comparing Various Resources for the Nutrient Provision of B. coagulans

Linda Schroedter, Roland Schneider, Lisa Remus and Joachim Venus
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Linda Schroedter: Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
Roland Schneider: Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
Lisa Remus: Institute for Biochemistry and Biology (IBB), Faculty of Science, University of Potsdam (UP), Am Neuen Palais 10, 14469 Potsdam, Germany
Joachim Venus: Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany

Resources, 2020, vol. 9, issue 7, 1-13

Abstract: Biotechnological production of lactic acid (LA) is based on the so-called first generation feedstocks, meaning sugars derived from food and feed crops such as corn, sugarcane and cassava. The aim of this study was to exploit the potential of a second generation resource: Common reed ( Phragmites australis ) is a powerfully reproducing sweet grass which grows in wetlands and creates vast monocultural populations. This lignocellulose biomass bears the possibility to be refined to value-added products, without competing with agro industrial land. Besides utilizing reed as a renewable and inexpensive substrate, low-cost nutritional supplementation was analyzed for the fermentation of thermophilic Bacillus coagulans. Various nutritional sources such as baker’s and brewer’s yeast, lucerne green juice and tryptone were investigated for the replacement of yeast extract. The structure of the lignocellulosic material was tackled by chemical treatment (1% NaOH) and enzymatic hydrolysis (Cellic ® CTec2). B. coagulans DSM ID 14-300 was employed for the homofermentative conversion of the released hexose and pentose sugars to polymerizable L-(+)-LA of over 99.5% optical purity. The addition of autolyzed baker’s yeast led to the best results of fermentation, enabling an LA titer of 28.3 g L −1 and a yield of 91.6%.

Keywords: lignocellulose; reed; Phragmites australis; lactic acid; Bacillus coagulans (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2020
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