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L-lactic acid production from apple pomace by sequential hydrolysis and fermentation
Beatriz Gullón1, Remedios Yáñez, José Luis Alonso
1Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain.
Bioresource Technology
|February 27, 2007
Summary
Apple pomace, a fruit processing waste, can be efficiently converted into fermentable sugars. This study demonstrates its potential for producing lactic acid using enzymatic hydrolysis and Lactobacillus rhamnosus fermentation.
Area of Science:
- Biotechnology
- Biochemical Engineering
- Waste Valorization
Background:
- Apple pomace is an abundant agro-industrial waste.
- Valorization of apple pomace can reduce waste and create value-added products.
- Fermentation processes require efficient sugar sources.
Purpose of the Study:
- To evaluate apple pomace as a substrate for fermentable sugars.
- To optimize enzymatic hydrolysis conditions for monosaccharide generation.
- To assess the potential for lactic acid production from apple pomace hydrolysates.
Main Methods:
- Enzymatic hydrolysis of apple pomace using cellulase and cellobiase.
- Kinetic analysis of glucose and total monosaccharide generation.
- Mathematical modeling of hydrolysate composition.
- Fermentative production of lactic acid using Lactobacillus rhamnosus CECT-288.
Main Results:
- Optimized hydrolysis yielded 43.8 g/L of monosaccharides (22.8 g/L glucose, 14.8 g/L fructose).
- Achieved 79% glucan saccharification within 12 hours using low enzyme dosages.
- Fermentation produced 32.5 g/L of L-lactic acid with a yield of 0.88 g/g.
Conclusions:
- Apple pomace is a viable and sustainable feedstock for sugar production.
- Efficient enzymatic hydrolysis enables high monosaccharide yields.
- Apple pomace hydrolysates support robust lactic acid fermentation.
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