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KMID : 0545120150250010026
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Journal of Microbiology and Biotechnology
2015 Volume.25 No. 1 p.26 ~ p.32
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Effect of Fermentation Conditions on L-Lactic Acid Production from Soybean Straw Hydrolysate
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Juan Wang
Qunhui Wang
Zhong Xu
Wenyu Zhang
Juan Xiang
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Abstract
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Four types of straw, namely, soybean, wheat, corn, and rice, were investigated for use in lactic acid production. These straws were mainly composed of cellulose, hemicellulose, and lignin. After pretreatment with ammonia, the cellulose content increased, whereas the hemicellulose and lignin contents decreased. Analytical results also showed that the liquid enzymatic hydrolysates were primarily composed of glucose, xylose, and cellobiose. Preliminary experiments showed that a higher lactic acid concentration could be obtained from the wheat and soybean straw. However, soybean straw was chosen as the substrate for lactic acid production owing to its high protein content. The maximum lactic acid yield (0.8 g/g) and lactic acid productivity (0.61 g/(l/h)) were obtained with an initial reducing sugar concentration of 35 g/l at 30°C when using Lactobacillus casei (10% inoculum) for a 42 h fermentation period. Thus, the experimental results demonstrated the feasibility of using a soybean straw enzymatic hydrolysate as a substrate for lactic acid production.
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KEYWORD
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Agriculture straw, enzymatic hydrolysate, Lactobacillus casei, L-lactic acid
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