RT journal article
T1 Production of lactic acid from pasta wastes using a biorefinery approach
A1 Marzo Gago, Cristina
A1 Venus, Joachim
A1 López-Gómez, Pablo
A2 Ingeniería Química y Tecnología de Alimentos
K1 Wheat bran
K1 Pasta waste
K1 Solid‑state fermentation
K1 Bacillus coagulans
K1 Pilot scale
K1 Enzymatic hydrolysis
K1 Food waste
AB A total of 398 kt of pasta waste (PW), generated during the production process of pasta, were produced in 2021. Due to its chemical composition and practically zero cost, PW has already been studied as a raw material for the production of lactic acid (LA) through fermentations. The main objective of this article was to improve the economic viability of the process by replacing commercial enzymes, necessary for starch hydrolysis in PW, with raw enzymes also produced from wastes. Enzyme synthesis was achieved through solid-state fermentation (SsF) of wheat bran by Aspergillus awamori or Aspergillus oryzae at various moisture contents. The maximum amylase activity (52 U/g dry solid) was achieved after 2 days of fermentation with A. awamori at 60% of moisture content. After that, the enzymes were used to hydrolyse PW, reaching 76 g/L of total sugars, 65 g/L of glucose and a yield of 0.72 g(glu)/g(ds) with the enzymes produced by A. awamori. Subsequently, the hydrolysate was fermented into LA using Bacillus coagulans A559, yielding 52 g/L and 49 g/L with and without yeast extract, respectively. Remarkably, compared to the process with commercial enzymes, a higher LA yield was reached when enzymes produced by SsF were added (0.80 g(LA)/g(glu)). Furthermore, the productivities between the two processes were similar (around 3.9 g/L/h) which highlights that yeast extract is not necessary when using enzymes produced by SsF.
PB BMC
SN 2731-3654
YR 2022
FD 2022-11
LK http://hdl.handle.net/10498/28746
UL http://hdl.handle.net/10498/28746
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026