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Production of lactic acid.pptx
- 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.
- 11. Lactic acid product recovery To prepare lactic acid from Ca-lactate, it is treated with dil. H2SO4 to get dilute solution of lactic acid. CaSO4 gets precipitate out. For the preparation of pure Ca-lactate. it is dissolved in water and treated with decoloring carbon (norit) and mixed thoroughly and stand for 15 min and filtered. Then heated at 80-95°C which help for the coagulation of proteins and filtered. The filtrate then allowed to evaporate to dryness to get Ca-lactate. Ca(OH)2 is added to broth to lower the concentration of acid below 0.1%.
- 12. Application of lactic acid
- 13. 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.
Editor's Notes
- Scientists created the chemical synthesis pathway in the 1960s in order to satisfy the baking industry’s need for lactic acid. This process begins with chemical compounds made from oil, natural gas, or coal, called petrochemical resources. From these resources a special chemical known as acetaldehyde is obtained. Acetaldehyde then undergoes a variety of chemical processes to produce lactonitrile, which is purified and after the addition of either hydrochloric or sulfuric acid, hydrolyzed to produce lactic acid. The final product is always a mixture of the D and L forms, which is called a racemic DL-lactic acid mixture. This DL- mixture is useful if the producer desired both forms, but ineffectual if only one form was needed.
- Microbial fermentation is a process that takes advantage of microorganisms including bacteria and fungus that naturally break down sugars into easily usable chemicals. This process begins with raw materials like molasses, rye, corn, whey, or potato, which are made into a broth-like solution and incubated with a specific group of microorganisms that break down the starting raw material. After the microorganisms break down the sugars in a process known as fermentation, scientists take the broth, filter it, and treat it with sulfuric acid to produce an impure solution of lactic acid. They then purify this solution to obtain pure lactic acid. Scientists prefer microbial fermentation because it is able to produce only the L-lactic acid form instead of the racemic DL-lactic acid mixture formed by chemical synthesis or by catalyzing the degradation of sugars, which must be further purified to achieve a pure L-lactic acid solution. As scientists have not yet created a method for isolating the D-lactic acid form, producers prefer to create and use the L-lactic acid form
- Lactic acid should be purified to remove contaminants, such as proteins, salts, and other organic materials, which can cause unpredictable fermentation outcomes and production of off-flavors. Purifying lactic acid also increases the product's shelf-life.