Betaine Improves Polymer-Grade D-Lactic Acid Production by Sporolactobacillus inulinus Using Ammonia as Green Neutralizer
Guoping Lv, Chengchuan Che, Li Li, Shujing Xu, Wanyi Guan, Baohua Zhao, Jiansong Ju Pol J Microbiol 2017; 66 (2): ICID: 1242458 Article type: Short communication IC™ Value: 6.00
Abstract provided by Publisher
The traditional CaCO3-based fermentation process generates huge amount of insoluble CaSO4 waste. To solve this problem, we have developed an efficient and green D-lactic acid fermentation process by using ammonia as neutralizer. The 106.7 g/L of D-lactic acid production and 0.89 g per g of consumed sugar were obtained by Sporolactobacillus inulinus CASD with a high optical purity of 99.7% by adding 100 mg/L betaine in the simple batch fermentation process. The addition of betaine was experimentally proven to protect cell at high concentration of ammonium ion, increase the D-lactate dehydrogenase specific activity and thus promote the production of D-lactic acid.