3.2 Microbial Production of Lactic Acid
Lactobacillus,
Streptococcus,
Weissella,
Oenococcus,
Lactococcus,
Teragenococcus, Enterococcus, Leuconostoc, Pediococcus, Carnobacterium,
Aerococcus, and Vagococcus at both the low temperature (5
C) and high temperature (45
C), pH (4.0–4.5) with the nutrients of minerals, nitrogen, and vitamins show
a high yield of lactic acid production [25]. Both wild-type and genetically modified
strains are used to synthesize lactic acid with numerous feedstocks [26].
3.3 Lactic Acid Is the End Product from Metabolic Pathways
Lactic acids could be produced via homo- and heterofermentation from different
metabolic pathways like pentose phosphate and Embden–Meyerhof pathways with
different sugar substrates like pentose and hexose, respectively [26, 27] is shown in
Fig. 4.
Table 1 Various substrate used in the production of numerous organic acids
Substrate used
Microbial source
Production of
organic acids
Method of
production
References
Wheat, rice straw,
pine sawdust,
aspen
Rhizopus oryzae
Lactic, fumaric
and succinic
acid
Simultaneous
enzymatic saccharification and
microbial
fermentation
[14]
Sugarcane bagasse
and orange peels
Aspergillus oryzae
D-Galacturonic
acid
Fermentation
[15]
Sugarcane vinasse Clostridium, Lactobacillus, Bacillus,
Ruminococcus
Butyric acid
and butanol
Fermentation
[16]
Kraft black liquor –
Oxalic, malic,
lactic, formic,
acetic and
propionic acid
Hydrothermal
treatment
[17]
Glycerol
Yarrowia lipolytica
Citric or
isocitric acid
Fermentation
[18]
Skimmed milk
Lactobacillus casei,
Lactobacillus
rhamnosus, Lactobacillus plantarum, Lactobacillus paracasei,
Lactobacillus
curvatus
Lactic, acetic,
formic, citric,
succinic and
glutamic acids
Fermentation
[19]
Sugarcane molasses, soybean meal
hydrolysate,
beechwood xylan,
glycerol
Escherichia coli
Succinic acid
Fermentation
[20]
72
D. Vishnu et al.
Lactobacillus,
Streptococcus,
Weissella,
Oenococcus,
Lactococcus,
Teragenococcus, Enterococcus, Leuconostoc, Pediococcus, Carnobacterium,
Aerococcus, and Vagococcus at both the low temperature (5
C) and high temperature (45
C), pH (4.0–4.5) with the nutrients of minerals, nitrogen, and vitamins show
a high yield of lactic acid production [25]. Both wild-type and genetically modified
strains are used to synthesize lactic acid with numerous feedstocks [26].
3.3 Lactic Acid Is the End Product from Metabolic Pathways
Lactic acids could be produced via homo- and heterofermentation from different
metabolic pathways like pentose phosphate and Embden–Meyerhof pathways with
different sugar substrates like pentose and hexose, respectively [26, 27] is shown in
Fig. 4.
Table 1 Various substrate used in the production of numerous organic acids
Substrate used
Microbial source
Production of
organic acids
Method of
production
References
Wheat, rice straw,
pine sawdust,
aspen
Rhizopus oryzae
Lactic, fumaric
and succinic
acid
Simultaneous
enzymatic saccharification and
microbial
fermentation
[14]
Sugarcane bagasse
and orange peels
Aspergillus oryzae
D-Galacturonic
acid
Fermentation
[15]
Sugarcane vinasse Clostridium, Lactobacillus, Bacillus,
Ruminococcus
Butyric acid
and butanol
Fermentation
[16]
Kraft black liquor –
Oxalic, malic,
lactic, formic,
acetic and
propionic acid
Hydrothermal
treatment
[17]
Glycerol
Yarrowia lipolytica
Citric or
isocitric acid
Fermentation
[18]
Skimmed milk
Lactobacillus casei,
Lactobacillus
rhamnosus, Lactobacillus plantarum, Lactobacillus paracasei,
Lactobacillus
curvatus
Lactic, acetic,
formic, citric,
succinic and
glutamic acids
Fermentation
[19]
Sugarcane molasses, soybean meal
hydrolysate,
beechwood xylan,
glycerol
Escherichia coli
Succinic acid
Fermentation
[20]
72
D. Vishnu et al.