Efficient magnesium lactate production with in situ product removal by crystallization

  • Bioresour Technol. 2015 Dec:198:658-63. doi: 10.1016/j.biortech.2015.09.058.
Yong Wang  1 ,  Di Cai  1 ,  Changjing Chen  1 ,  Zheng Wang  1 ,  Peiyong Qin  1 ,  Tianwei Tan  2
Affiliations
  • 1. National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China.
  • 2. National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China. Electronic address: [email protected].
PMID: 26433791 DOI: 10.1016/j.biortech.2015.09.058
Abstract

In this paper, attempts were made to develop an in situ product removal process for magnesium lactate production based on crystallization. The crystallization was conducted at 42°C without seed crystal addition. The product concentration, productivity and yield of fermentation coupled with in situ product removal (ISPR) reached 143 g L(-1), 2.41 g L(-1)h(-1) and 94.3%. In four cycles of crystallization, the average reuse rate of fermentation medium and removal rate of product reached 64.0% and 77.7%. At the same time, ISPR fermentation saved 40% water, 41% inorganic salts and 43% yeast extract (YE) as compared to fed-batch fermentation. The process introduces an effective way to reduce the amount of waste water and the raw material cost in magnesium lactate fermentation.

Keywords
Crystallization; Lactic acid fermentation; Lactobacillus rhamnosus; Magnesium lactate.
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