Production of lactic acid.pptx

Production of lactic acid

1. PRODUCTION OF LACTIC ACID Prepared by Prakriti Karmacharya M.Tech . Biotechnology

2. INTRODUCTION Lactic acid or  2-hydroxypropionic acid  is a type of organic acid that is produced by the fermentation of carbohydrates . Lactic acid is soluble in water. It looks white in its solid-state and becomes colourless in the liquid state . When lactose or milk sugar undergoes fermentation, the lactic acid gets produced. You can also find it in other dairy products like cottage cheese, yoghurt, etc . Lactic acid can be produced in the muscles during strenuous activity when there is not enough oxygen available for the muscles to produce energy through aerobic respiration. It can also be produced by some microorganisms during fermentation of sugars.

3. HISTORY Lactic acid was first discovered in sour milk in 1780 by the Swedish chemist Scheele. In 1839, Fremy carried out lactic acid fermentation with various carbohydrates, such as sugar, milk, starch, and dextrin (Holten  et al.  1971 ). In 1857, Pasteur discovered that lactic acid was not a component of milk, but a metabolite that certain microorganisms produced by fermentation. In the late 19th century, German biochemist Emil Fischer discovered that lactic acid was a product of carbohydrate metabolism in animals.

4. The first industrial-scale production of lactic acid began in the late 19th century in Germany. It was manufactured by the fermentation using Lactobacillus delbrueckii. The global production rate of lactic acid in 2020 was about 2,200,000 tonnes. The majority of this production came from Asia, with China alone accounting for nearly 1,600,000 tonnes of production. Other countries such as India, Japan, and South Korea were also major producers.

5. LACTIC ACID BACTERIA Lactic acid bacteria (LAB) are a diverse group of bacteria capable of lactic acid production. Found in cheeses, yoghurts or decomposing plants . Gram-positive and non sporulating . Ability to produce lactic acid as a major metabolic endproduct of carbohydrate fermentation. They are non-respiratory but tolerate aerated environments and can survive high acid and high ethanol concentrations . The lactobacillus can be divided into different genera such as Lactobacillus, Leucinostoc , Pediococcus etc.

6. Lactic acid producing bacteria are broadly categorized in two types Homo-fermentative bacteria: It convert about 95% of a fermentable exorcist to lactic acid. It follows the Embden – Meyerhof pathway Only production of lactic acid and therefore suitable for industrial purpose. E.g. Lb bulgaricus , Lactococcus lactis , Streptococcus thermophilus etc. Hetero-fermentative bacteria: formed from sugar or other compounds include ethyl alcohol, acetic, formic acid and carbon dioxide . It follows the pentose phosphate pathway . Beside lactic acid other byproducts are produced, not suitable for industrial production of lactic acid. E.g. Lb plantarum , Lb casei , Leuconostoc etc.

7. RAW MATERIAL Starchy materials such as corn, potato, rice . Agricultural residues such as corn cob, cassava bagasse, beet molasses, sugarcane press mud , corn steep liquor and carrot waste, are rich in carbohydrates. Molasses contains large amount of sucrose as it is a waste product from sugar manufacturing process . Whey contains lactose, protein, fat and mineral salts as it is a by-product of dairy industry.

8. Lactic acid product recovery

9. Application of lactic acid

10. REFERENCE www.acne.org/what-are-the-chemical-structure-of-lactic-acid-and-lactate-and-how-is-lactic-acid-made https:// www.slideshare.net/HarinathaReddyA/lactic-acid-production-241034387?from_search=0 https://www.toppr.com/guides/chemistry/acids-bases-and-salts/lactic-acid/# Fermentation_of_Lactic_Acid Wee , Young-Jung, Jin-Nam Kim, and Hwa -Won Ryu . "Biotechnological production of lactic acid and its recent applications."  Food Technology and Biotechnology  44.2 (2006): 163-172 . Huang, Shiyong , et al. "A review of the recent developments in the bioproduction of polylactic acid and its precursors optically pure lactic acids."  Molecules  26.21 (2021): 6446 . Komesu , Andrea, et al. "Lactic acid production to purification: a review."  BioResources  12.2 (2017): 4364-4383.