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  • MDPI AG  (4)
  • Alexandri, Maria  (4)
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  • MDPI AG  (4)
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  • 1
    Online Resource
    Online Resource
    Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies
    MDPI AG ; 2020
    In:  Fermentation Vol. 6, No. 2 ( 2020-04-22), p. 42-
    Details
    In: Fermentation, MDPI AG, Vol. 6, No. 2 ( 2020-04-22), p. 42-
    Abstract: The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation6020042
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2813985-9
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Membrane Technologies for Lactic Acid Separation from Fermentation Broths Derived from Renewable Resources
    MDPI AG ; 2018
    In:  Membranes Vol. 8, No. 4 ( 2018-10-12), p. 94-
    Details
    In: Membranes, MDPI AG, Vol. 8, No. 4 ( 2018-10-12), p. 94-
    Abstract: Lactic acid (LA) was produced on a pilot scale using a defined medium with glucose, acid whey, sugar bread and crust bread. The fermentation broths were then subjected to micro- and nanofiltration. Microfiltration efficiently separated the microbial cells. The highest average permeate flow flux was achieved for the defined medium (263.3 L/m2/h) and the lowest for the crust bread-based medium (103.8 L/m2/h). No LA losses were observed during microfiltration of the acid whey, whilst the highest retention of LA was 21.5% for crust bread. Nanofiltration led to high rejections of residual sugars, proteins and ions (sulphate, magnesium, calcium), with a low retention of LA. Unconverted sugar rejections were 100% and 63% for crust bread and sugar bread media respectively, with corresponding LA losses of 22.4% and 2.5%. The membrane retained more than 50% of the ions and proteins present in all media and more than 60% of phosphorus. The average flux was highly affected by the nature of the medium as well as by the final concentration of LA and sugars. The results of this study indicate that micro- and nanofiltration could be industrially employed as primary separation steps for the biotechnologically produced LA.
    Type of Medium: Online Resource
    ISSN: 2077-0375
    URL: Article
    DOI: 10.3390/membranes8040094
    Language: English
    Publisher: MDPI AG
    Publication Date: 2018
    detail.hit.zdb_id: 2614641-1
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  • 3
    Online Resource
    Online Resource
    Production and Purification of l-lactic Acid in Lab and Pilot Scales Using Sweet Sorghum Juice
    MDPI AG ; 2019
    In:  Fermentation Vol. 5, No. 2 ( 2019-04-26), p. 36-
    Details
    In: Fermentation, MDPI AG, Vol. 5, No. 2 ( 2019-04-26), p. 36-
    Abstract: Sweet sorghum juice (SSJ) was evaluated as fermentation substrate for the production of l-lactic acid. A thermophilic Bacillus coagulans isolate was selected for batch fermentations without the use of additional nutrients. The first batch of SSJ (Batch A) resulted on higher lactic acid concentration, yield and productivity with values of 78.75 g∙L−1, 0.78 g∙g−1 and 1.77 g∙L−1 h−1, respectively. Similar results were obtained when the process was transferred into the pilot scale (50 L), with corresponding values of 73 g∙L−1, 0.70 g∙g−1 and 1.47 g∙L−1 h−1. A complete downstream process scheme was developed in order to separate lactic acid from the fermentation components. Coarse and ultra-filtration were employed as preliminary separation steps. Mono- and bipolar electrodialysis, followed by chromatography and vacuum evaporation were subsequently carried out leading to a solution containing 905.8 g∙L−1 lactic acid, with an optical purity of 98.9%. The results of this study highlight the importance of the downstream process with respect to using SSJ for lactic acid production. The proposed downstream process constitutes a more environmentally benign approach to conventional precipitation methods.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation5020036
    Language: English
    Publisher: MDPI AG
    Publication Date: 2019
    detail.hit.zdb_id: 2813985-9
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  • 4
    Online Resource
    Online Resource
    Batch and Continuous Lactic Acid Fermentation Based on A Multi-Substrate Approach
    MDPI AG ; 2020
    In:  Microorganisms Vol. 8, No. 7 ( 2020-07-21), p. 1084-
    Details
    In: Microorganisms, MDPI AG, Vol. 8, No. 7 ( 2020-07-21), p. 1084-
    Abstract: The utilisation of waste materials and industrial residues became a priority within the bioeconomy concept and the production of biobased chemicals. The aim of this study was to evaluate the feasibility to continuously produce L-lactic acid from different renewable substrates, in a multi-substrate strategy mode. Based on batch experiments observations, Bacillus coagulans A534 strain was able to continuously metabolise acid whey, sugar beet molasses, sugar bread, alfalfa press green juice and tapioca starch. Additionally, reference experiments showed its behaviour in standard medium. Continuous fermentations indicated that the highest productivity was achieved when molasses was employed with a value of 10.34 g·L−1·h−1, while the lactic acid to sugar conversion yield was 0.86 g·g−1. This study demonstrated that LA can be efficiently produced in continuous mode regardless the substrate, which is a huge advantage in comparison to other platform chemicals.
    Type of Medium: Online Resource
    ISSN: 2076-2607
    URL: Article
    DOI: 10.3390/microorganisms8071084
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2720891-6
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