RT journal article
T1 Valorising pasta industry wastes by the scale up and integration of solid-state and liquid-submerged fermentations
A1 Marzo Gago, Cristina
A1 Unger, P.
A1 Schneider, R.
A1 Venus, J.
A1 López-Gómez, J.P.
A2 Ingeniería Química y Tecnología de Alimentos
K1 Aspergillus awamori
K1 Bacillus coagulans
K1 Circular bioeconomy
K1 Enzymatic hydrolysis
K1 Pilot scale
AB 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.
PB Elsevier
SN 1873-2976
YR 2024
FD 2024
LK http://hdl.handle.net/10498/31786
UL http://hdl.handle.net/10498/31786
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026