Development of an Oat-Based Biorefinery for the Production of L(+)-Lactic Acid by Rhizopus oryzae and Various Value-Added Coproducts

Apostolis A. Koutinas, Fabien Malbranque, Ruohang Wang, Grant M. Campbell, Colin Webb

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

A novel oat-based biorefinery producing L(+)-lactic acid and various value-added coproducts (e.g., β-glucan, anti-irritant solution) is proposed. Pearling is employed for sequential separation of bran-rich fractions for the extraction of value-added coproducts. Lactic acid production is achieved via fungal fermentation of Rhizopus oryzae on pearled oat flour. Maximum lactic acid concentration (51.7 g/L) and starch conversion yield (0.68 g/g) were achieved when an oat flour concentration of 116.5 g/L was used. Oxygen transfer played a significant role with respect to lactic acid production and starch conversion yield. Rhizopus oryzae produced a range of enzymes (glucoamylase, protease, phosphatase) for the hydrolysis of cereal flour macromolecules. Enzyme production during fungal fermentation has been reported. The proposed biorefining strategy could lead to significant operating cost reduction as compared to current industrial practices for lactic acid production from pure glucose achieved by bacterial fermentations.

LanguageEnglish
Pages1755-1761
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number5
Early online date9 Feb 2007
DOIs
Publication statusPublished - 7 Mar 2007
Externally publishedYes

Fingerprint

Rhizopus oryzae
biorefining
Rhizopus
coproducts
value added
lactic acid
oats
Lactic Acid
Flour
oat flour
Fermentation
fermentation
Starch
starch
Glucan 1,4-alpha-Glucosidase
glucan 1,4-alpha-glucosidase
beta-Glucans
operating costs
Irritants
bran

Cite this

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abstract = "A novel oat-based biorefinery producing L(+)-lactic acid and various value-added coproducts (e.g., β-glucan, anti-irritant solution) is proposed. Pearling is employed for sequential separation of bran-rich fractions for the extraction of value-added coproducts. Lactic acid production is achieved via fungal fermentation of Rhizopus oryzae on pearled oat flour. Maximum lactic acid concentration (51.7 g/L) and starch conversion yield (0.68 g/g) were achieved when an oat flour concentration of 116.5 g/L was used. Oxygen transfer played a significant role with respect to lactic acid production and starch conversion yield. Rhizopus oryzae produced a range of enzymes (glucoamylase, protease, phosphatase) for the hydrolysis of cereal flour macromolecules. Enzyme production during fungal fermentation has been reported. The proposed biorefining strategy could lead to significant operating cost reduction as compared to current industrial practices for lactic acid production from pure glucose achieved by bacterial fermentations.",
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Development of an Oat-Based Biorefinery for the Production of L(+)-Lactic Acid by Rhizopus oryzae and Various Value-Added Coproducts. / Koutinas, Apostolis A.; Malbranque, Fabien; Wang, Ruohang; Campbell, Grant M.; Webb, Colin.

In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 5, 07.03.2007, p. 1755-1761.

Research output: Contribution to journalArticle

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