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Published on: September 10, 2016
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Orange peels: from by-product to resource through lactic acid fermentation
Annalisa Ricci1, Ana Belen Diaz2, Ildefonso Caro2
1Department of Food and Drug, University of Parma, Parma, Italy.
Journal of the Science of Food and Agriculture
|July 30, 2019
Summary
Orange peels can be effectively used for lactic acid production through solid-state fermentation. Specific lactic acid bacteria strains, like Lactobacillus casei, show high efficiency in converting orange peel sugars into lactic acid.
Area of Science:
- Biotechnology
- Fermentation Science
- Waste Valorization
Background:
- Orange processing generates substantial by-products, primarily orange peel.
- These by-products are often discarded, representing a potential waste issue.
- Utilizing orange peel offers a sustainable approach to waste management and resource recovery.
Purpose of the Study:
- To investigate the feasibility of using orange peel as a substrate for lactic acid production.
- To evaluate the efficiency of various lactic acid bacteria (LAB) in solid-state fermentation (SSF) of orange peel.
- To identify optimal LAB strains and conditions for maximizing lactic acid yield from orange peel.
Main Methods:
- Solid-state fermentation (SSF) using orange peel as the primary substrate.
- Inoculation with selected lactic acid bacteria species, both individually and in co-cultures.
- Quantification of lactic acid concentration and yield to assess fermentation performance.
Main Results:
- Lactobacillus casei 2246 demonstrated the highest lactic acid concentration (209.65 g kg⁻¹) and yield (0.88 g g⁻¹) as a single culture.
- Co-cultures of Lactobacillus plantarum 285 and Lactobacillus paracasei 4186 showed comparable lactic acid production, outperforming their single-culture applications.
- All tested strains exhibited similar growth capabilities, but lactic acid production varied significantly based on species and strain selection.
Conclusions:
- Orange peels are a viable and suitable raw material for lactic acid production via SSF.
- High lactic acid yields can be achieved, with efficient sugar consumption by selected LAB.
- Strain selection is crucial for optimizing lactic acid production, highlighting the diverse metabolic capabilities within LAB species.
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