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Chemical and Biochemical Engineering Quarterly, Vol. 30 No. 2, 2016.

Original scientific paper

https://doi.org/10.15255/CABEQ.2015.2332

Valorization of Potato-processing Residues for the Production of Lactic Acid

M Smerilli ; Institute of Environmental Biotechnology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria
M. Neureiter ; Institute of Environmental Biotechnology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria
C. Haas ; Institute of Environmental Biotechnology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria
S. Frühauf ; Institute of Environmental Biotechnology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria
W. Fuchs ; Institute of Environmental Biotechnology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria

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Abstract

Every year large amounts of residues accumulate from potato processing. The aim of this study is to develop a process to valorize these residues as feedstock for lactic acid fermentation in a way that is suitable for industrial production. An enzymatic hydrolysate
obtained from potato residues (46 % w/w dry mass starch) was used as a substrate in batch and fed-batch fermentations with Lactobacillus casei. Supplementation of yeast extract (3 g L–1) was required to improve productivities. Despite the inhibitory effect exerted by phenolic compounds in the medium, reasonably high lactic acid concentrations (102 g L–1) and yields (92 %) were obtained, with 92 % (L-isomer) optical purity. It was clearly demonstrated that potato residues are suitable as feedstock for large-scale production of technical grade lactic acid and that the developed process is promising for large-scale biorefinery applications.

Keywords

biorefinery; enzymatic hydrolysis; lactic acid fermentation; Lactobacillus casei; potato residues

Hrčak ID:

161833

URI

https://hrcak.srce.hr/161833

Publication date:

14.7.2016.

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