Lactic acid production from waste bread

abstrakt

angličtina

Lactic acid is organic acid traditionally used in food and pharmaceutical industries. It has great potential in producing the biodegradable plastics. Polylactic acid (PLA) is alternative to traditional plastics but its large-scale application is limited by high price of lactic acid production. Optimization of fermentation and searching of cheaper raw materials may be useful for reducing costs of production. Food waste offers interesting composition to be a suitable fermentation feed. Mainly bakery waste offers good composition for fermentation. Because of it we tried to use waste bread as raw material for lactic acid production. Traditional lactic acid producers have optimal temperatures of growing and fermenting about 30 to 40˚C. It means that raw material have to be sterilized. Therefore we tried to fermentation with thermotolerant Bacillus coagulans. Its advantage is that grows and ferments at temperatures from 50 to 60 ˚C. The other benefits are simple nutrition requirement and production of high optical pure L-lactic acid. In experiment we used 250 mL of 15% (w/v) bread and water suspension. It was hydrolysed by successive adding of α-amylase (BAN 240L) and glucoamylase (AMG 300L). We chose conditions applicable for both enzymes and optimised hydrolysis. After hydrolysis followed fermentation by Bacillus coagulans.

Lactic acid, waste bread, α-amylase, glucoamylase, hydrolysis

HUDEČKOVÁ, H.; BABÁK, L.

2. 9. 2015

Brno university of technology, Faculty of chemistry

Brno

978-80-214-5228-2

Chemistry and life 2015 - Book of abstracts

1.

33

34

200