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Recent advancements in lactic acid production - a review
Food Research International ( IF 8.1 ) Pub Date : 2018-01-04 , DOI: 10.1016/j.foodres.2018.01.001
Ismail Eş , Amin Mousavi Khaneghah , Francisco J. Barba , Jorge A. Saraiva , Anderson S. Sant'Ana , Seyed Mohammad Bagher Hashemi

Lactic acid, as an organic acid, has essential roles in industrial applications ranging from the food industry to life-sciences. Conventional fermentation methods have been well-studied since late 18th century, but are unable to achieve consumers' expectations regarding both quality and quantity. Therefore, novel technological developments of lactic acid production to increase yield and decrease over-all cost have become the primary goal. Genetic and metabolic engineering are great tools to overcome problems associated with product inhibition, undesired by-product formation, the negative effect of extreme culture conditions and most importantly inefficient use of expensive substrates. Adaptation of immobilization techniques to large-scale production can enhance fermentation yield. Moreover, improving novel techniques such as cell recycle systems, and simultaneous saccharification will lead engineered microorganisms to produce lactic acid with increased concentration, yield, and productivity. The present study reviews the viability and industrial potentiality of the most recent advances in the biotechnological production of lactic acid.



中文翻译:

乳酸生产的最新进展-评论

乳酸作为一种有机酸,在从食品工业到生命科学的工业应用中均具有重要作用。自18世纪末以来,已经对传统的发酵方法进行了深入研究,但无法在质量和数量上达到消费者的期望。因此,提高产量和降低总成本的乳酸生产的新技术发展已成为主要目标。基因和代谢工程是克服与产品抑制,不希望的副产物形成,极端培养条件的不利影响以及最重要的是无效使用昂贵底物有关的问题的有效工具。固定化技术适应大规模生产可以提高发酵产量。而且,改进新技术(例如细胞回收系统)以及同时糖化将导致工程微生物产生浓度,产量和生产率提高的乳酸。本研究综述了乳酸生物技术生产中最新进展的可行性和工业潜力。

更新日期:2018-01-04
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