@misc{10498/31786,
year = {2024},
url = {http://hdl.handle.net/10498/31786},
abstract = {Pasta waste has previously been studied in a process to obtain lactic acid through a sequential hydrolysis and fermentation. The process was improved by using enzymes produced via solid-state fermentation of wheat bran in shake flasks. However, the scale-up of the solid-state fermentation is a complex task. In this study, amylase was produced in a home-designed tray bioreactor which allowed to carry out the hydrolysis and fermentation steps at the pilot scale. Due to the efficiency of the solid-state fermentation and the activity of the enzyme, only a small amount (100 g) of wheat bran was required to achieve high yields in a hydrolysis in a 72 L bioreactor (50 L working volume). Overall, the lactic acid yield was 0.68 gLA/gdS, and after the purification, the lactic acid recovered was 55 %, with a total ion concentration of 500 mg/L and an enantiomeric purity of 98.1 % L-LA.},
publisher = {Elsevier},
keywords = {Aspergillus awamori},
keywords = {Bacillus coagulans},
keywords = {Circular bioeconomy},
keywords = {Enzymatic hydrolysis},
keywords = {Pilot scale},
title = {Valorising pasta industry wastes by the scale up and integration of solid-state and liquid-submerged fermentations},
doi = {10.1016/j.biortech.2023.129909},
author = {Marzo Gago, Cristina and Unger, P. and Schneider, R. and Venus, J. and López-Gómez, J.P.},
}