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首页> 外文期刊>Bioprocess and Biosystems Engineering >Enzymatic saccharification of banana peel and sequential fermentation of the reducing sugars to produce lactic acid
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Enzymatic saccharification of banana peel and sequential fermentation of the reducing sugars to produce lactic acid

机译：香蕉皮的酶促糖化和还原糖的顺序发酵以生产乳酸

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An integral bioprocess to produce lactic acid (LA) from banana peel (BP) was studied. Oxidases produced by Trametes versicolor and hydrolases produced by Aspergillus flavipes and Aspergillus niger saccharified BP at optimal conditions: 230 rpm, 66 g/L BP, and 73.5% (v/v) of enzymatic crude extract (using equal quantities of the enzymatic extracts). At bioreactor scale (1 L), the joint action of oxidases and hydrolases released 18 g/L of reducing sugars (RS) after 24 h (60% corresponded to glucose), consuming the BP polysaccharides. Lactobacillus delbrueckii fermented the released RS, producing 10 g/L of LA; while in the sequential fermentation (inoculating L. delbrueckii after saccharification), 28 g/L of LA were produced, observing an apparent decrease in feedback inhibition of hydrolases below 1.5 g/L of RS. This process is susceptible for upscaling to produce high LA concentrations and represents a platform to utilize agroindustrial wastes to obtain value-added products.
机译：研究了从香蕉皮（BP）生产乳酸（LA）的整体生物过程。在最佳条件下，杂色曲霉产生的氧化酶和黄曲霉和黑曲霉产生的水解酶糖化BP：230 rpm，66 g / L BP和73.5％（v / v）的酶促粗提物（使用等量的酶促提取物） 。在生物反应器规模（1 L）下，氧化酶和水解酶的联合作用在24小时后释放出18 g / L的还原糖（RS）（60％对应于葡萄糖），消耗了BP多糖。德氏乳杆菌发酵释放的RS，产生10 g / L的LA。而在顺序发酵中（糖化后接种德氏乳杆菌），产生了28 g / L的LA，观察到水解酶低于1.5 g / L的RS的反馈抑制作用明显降低。此过程易于升级以产生高LA浓度，并且代表了利用农用工业废料获得增值产品的平台。

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