Effects of pretreatment on the microbial community and L-lactic acid production in vinasse fermentation
文献类型： 外文期刊
作者： Liu, Jianguo 1 ; Wang, Qunhui 1 ; Wang, Shuang 1 ; Sun, Xiaohong 3 ; Ma, Hongzhi 1 ; Tushiro, Yukihiro 4 ;
作者机构： 1.Univ Sci & Technol Beijing, Dept Environm Engn, Beijing 100083, Peoples R China
2.Inner Mongolia Univ Technol, Coll Energy & Power Engn, Inner Mongolia 010051, Peoples R China
3.Beijing Agrobiotechnol Res Ctr, Beijing 100081, Peoples R China
4.Kyushu Univ, Grad Sch, Fac Agr, Dept Biosci & Biotechnol,Higashi Ku, Fukuoka 8128581, Japan
关键词： Microwave-alkali coupled pretreatment;PCR-DGGE;Microbial community;Lactobacillus casei;L-Lactic acid
期刊名称：JOURNAL OF BIOTECHNOLOGY （ 影响因子：3.307； 五年影响因子：3.778 ）
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年卷期：
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收录情况： SCI
摘要： Microwave-alkali and steam-alkali coupled pretreatments were carried out to improve the yield and optical purity of L-lactic acid produced using vinasse fermentation. Lactobacillus casei was inoculated into the system to initiate fermentation. Polymerase chain reaction denaturing gradient gel electrophoresis was used to analyze the microbial community during fermentation with and without the pretreatments. The original bacterial genus in vinasse was essentially inactivated, whereas L. casei became the dominant genus after 24 h of fermentation. The system subjected to microwave-alkali coupled pretreatment released more reducing sugars and produced more lactic acid (up to 30.32 g/L), which is twice that without pretreatment. In addition, the proportion of lactic acid in the organic acids also increased. The optical purity of the L-lactic acid produced under the microwave-alkali coupled pretreatment reached 91%, which is 2% higher than that under the steam-alkali coupled pretreatment and 7% higher than that under the control conditions. Therefore, the microwave-alkali coupled pretreatment is an effective method for the highly efficient bioconversion of vinasse into bioenergy.
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