Fermentative utilization of coffee mucilage using Bacillus coagulans and investigation of down-stream processing of fermentation broth for optically pure L(+)-lactic acid production

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  • Anna-Katrin Neu
  • Daniel Pleissner
  • Kerstin Mehlmann
  • Roland Schneider
  • Gloria Ines Puerta-Quintero
  • Joachim Venus
In this study, mucilage, a residue from coffee production, was investigated as substrate in fermentative l(+)-lactic acid production. Mucilage was provided as liquid suspension consisting glucose, galactose, fructose, xylose and sucrose as free sugars (up to 60 g L−1), and used directly as medium in Bacillus coagulans batch fermentations carried out at 2 and 50 L scales. Using mucilage and 5 g L−1 yeast extract as additional nitrogen source, more than 40 g L−1 lactic acid was obtained. Productivity and yield were 4–5 g L−1 h−1 and 0.70–0.77 g lactic acid per g of free sugars, respectively, irrespective the scale. Similar yield was found when no yeast extract was supplied, the productivity, however, was 1.5 g L−1 h−1. Down-stream processing of culture broth, including filtration, electrodialysis, ion exchange chromatography and distillation, resulted in a pure lactic acid formulation containing 930 g L−1 l(+)-lactic acid. Optical purity was 99.8%.
Original languageEnglish
JournalBioresource Technology
Issue numberJuli
Pages (from-to)398-405
Number of pages8
Publication statusPublished - 01.07.2016

    Research areas

  • Bacillus coagulans, Nutrient recovery, Renewable resources, Coffee mucilage, Waste utilization
  • Chemistry