Orange peels: from by-product to resource through lactic acid fermentation.
co-culture
lactic acid
lactic acid bacteria
orange peels
reducing sugars
solid state fermentation
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Dec 2019
Dec 2019
Historique:
received:
28
03
2019
revised:
08
07
2019
accepted:
21
07
2019
pubmed:
30
7
2019
medline:
22
11
2019
entrez:
30
7
2019
Statut:
ppublish
Résumé
Considering the large amounts of by-products derived from orange processing, which are generally discarded, the present study aimed to explore the feasibility of using orange peel for lactic acid production in solid state fermentation. Different species of lactic acid bacteria were employed, singly and in co-culture, to evaluate their ability to ferment orange peel and produce lactic acid. Among the single cultures tested, Lactobacillus casei 2246 was the most efficient strain, reaching the highest concentration of lactic acid (209.65 g kg Orange peels represent a suitable raw material for solid state fermentation employing lactic acid bacteria. Lactic acid was obtained that consumed the most of sugars available, leading to high yields. Despite all the strains tested showing the same growth ability, different peculiarities in lactic acid production were revealed, dependent on the species/strains, suggesting the relevance of strain selection. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Considering the large amounts of by-products derived from orange processing, which are generally discarded, the present study aimed to explore the feasibility of using orange peel for lactic acid production in solid state fermentation.
RESULTS
RESULTS
Different species of lactic acid bacteria were employed, singly and in co-culture, to evaluate their ability to ferment orange peel and produce lactic acid. Among the single cultures tested, Lactobacillus casei 2246 was the most efficient strain, reaching the highest concentration of lactic acid (209.65 g kg
CONCLUSION
CONCLUSIONS
Orange peels represent a suitable raw material for solid state fermentation employing lactic acid bacteria. Lactic acid was obtained that consumed the most of sugars available, leading to high yields. Despite all the strains tested showing the same growth ability, different peculiarities in lactic acid production were revealed, dependent on the species/strains, suggesting the relevance of strain selection. © 2019 Society of Chemical Industry.
Substances chimiques
Waste Products
0
Lactic Acid
33X04XA5AT
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
6761-6767Subventions
Organisme : Fondo Europeo de Desarrollo Regional
ID : CTM2016-79071-R
Organisme : Agencia Estatal de Investigación
Organisme : Ministerio de Economía, Industria y Competitividad
Informations de copyright
© 2019 Society of Chemical Industry.
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