Publication detail

Utilization of grape pomace for lactic acid production

HUDEČKOVÁ, H. BABÁK, L. MÁROVÁ, I.

Original Title

Utilization of grape pomace for lactic acid production

Type

conference proceedings

Language

English

Original Abstract

Residues remains after grape processing are called grape pomace. It includes pulp, seeds, skin and stems. The wine industry produces large quantities of pomace. It offers large potential of uses. Typically, it is composted or processed into animal feed. Also it could be used for extraction of grape seed oil and polyphenols. These applications have one disadvantage because of limited markets that can absorb only a small portion of the waste generated. Conversion of grape pomace into other valuable products promise different options. One of these valuable products could be lactic acid. It is organic acid usually used in food and pharmaceutical industries. Nowadays it has great potential as monomer for producing the biodegradable plastics. Polylactic acid (PLA) is suitable alternative to traditional plastics. Its large-scale application is limited by high price of lactic acid production. High price of production could be reduced by optimization of fermentation and searching of cheaper raw materials. We tried to use grape pomace as raw material for lactic acid production. For fermentation we used three different species of lactic acid bacteria and one thermotolerant bacteria. Traditional lactic acid producers have optimal temperatures of growing and fermenting about 30 to 40˚C. There could be disadvantage because of the sterilization of media before the fermentation. Accordingly, we tried to ferment with thermotolerant Bacillus coagulans. This bacteria can grow and ferment at temperatures from 50 to 60 ˚C. The other advantages are simple nutrition requirement and production of high optical pure L-lactic acid. In experiment we used 100 mL of 15% (w/v) grape pomace and water suspension. It was hydrolysed by two stage hydrolysis. First we used physico-chemical hydrolysis by 2% HCl and 121°C for 15 minutes. After this we used enzymatic hydrolysis by successive adding of cellulase complex (Novozymes, NS50013) and β-glucosidase (Novozymes, NS 50010). We chose conditions applicable for both enzymes and we optimised the hydrolysis. The following step was fermentation by selected species of bacteria.

Keywords

red grape pomace, lactic acid, fermentation, hydrolysis, lactic acid bacteria, waste

Authors

HUDEČKOVÁ, H.; BABÁK, L.; MÁROVÁ, I.

Released

28. 8. 2016

ISBN

978-80-7305-777-0

Book

Book of Abstracts - 8th Central European Conference “Chemistry towards Biology“

Pages from

107

Pages to

107

Pages count

1

URL

https://drive.google.com/file/d/0B4JNadd6XLIzc1NBOGdBbS1WUVU/view

BibTex

@proceedings{BUT129382,
  editor="Helena {Hudečková} and Libor {Babák} and Ivana {Márová}",
  title="Utilization of grape pomace for lactic acid production",
  year="2016",
  pages="107--107",
  isbn="978-80-7305-777-0",
  url="https://drive.google.com/file/d/0B4JNadd6XLIzc1NBOGdBbS1WUVU/view"
}