Semi-fed-batch fermentation for high-purity lactic acid
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Solution Overview
Problem
Current livestock nutritional supplements face challenges such as antibiotic resistance and long-term side effects from chemically synthesized feed inputs, necessitating the development of biologically synthesized, high-purity organic lactic acid and its salts for enhanced animal health and nutritional value.
Innovation Solution
A novel semi-fed-batch fermentation technology using two in-house developed strains of Lactobacillus delbrueckii and Lactobacillus plantarum is employed to produce high-purity organic lactic acid and its salts within a shorter batch time of 40-48 hours, utilizing sweet potato-derived glucose as a carbohydrate source and protein hydrolysate as a nitrogen source.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional fermentation methods are used to produce lactic acid, then the production process is simple, but the yield is low and production time is long
Solution Approach 1:
The fermentation process is divided into two distinct phases: a growth phase where Lactobacillus delbrueckii is cultivated to high cell density, and a production phase where lactic acid synthesis is optimized. This segmentation allows each phase to be optimized independently, achieving high yield (72-75 g/L) while maintaining manageable process complexity through controlled medium composition and parameter management.
2Productivity
If conventional fermentation methods are used to produce lactic acid, then the production process is straightforward, but the batch time is long
Solution Approach 1:
The growth phase is used to pre-cultivate Lactobacillus delbrueckii to high cell density (OD600 ≥ 2.0) before the production phase begins. This preliminary action ensures that when lactic acid production starts, the microbial population is already optimized, reducing the overall batch time to 40-48 hours while maintaining high production rates of 72-75 g/L.
3Reliability
If chemically synthesized nutritional supplements are used in livestock feed, then the nutritional efficacy is high, but antibiotic resistance and long-term side effects occur
Solution Approach 1:
The patent converts the harmful effect of antibiotic overuse in livestock farming into a beneficial outcome by using naturally fermented lactic acid as a nutritional supplement. The lactic acid produced through fermentation of agricultural by-products (sweet potato, corn, wheat) provides similar nutritional benefits without promoting antibiotic resistance, thereby transforming a harmful industry practice into a beneficial sustainable solution.
4Productivity
If high cell density fermentation is used to increase lactic acid yield, then the productivity increases, but the risk of contamination and process instability increases
Solution Approach 1:
The patent extracts and removes potential contamination sources by using sterilized agricultural by-products as substrate and implementing strict sterile techniques during the two-phase fermentation process. The growth phase and production phase are conducted in separate sterilized environments, ensuring that high cell density fermentation (OD600 ≥ 2.0) can proceed without contamination risks that would otherwise destabilize the process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach results in a 9% higher lactic acid yield in 33% lesser time compared to existing methods, producing high-purity lactic acid (90-92%) that can be conveniently converted into various salts, offering improved nutritional benefits and disease prevention in livestock, as well as serving as a natural preservative in the food industry.
Implementation Method 1
Two lab-improved strains of Lactobacillus spp. were used for microbial conversion of glucose, obtained through enzymatic hydrolysis of sweet potato starch, into lactic acid using a novel semi-fed-batch fermentation process
Implementation Method 2
glucose, obtained through enzymatic hydrolysis of sweet potato starch
Data Source
AI summary
The present invention relates to a novel, time and cost effective, commercially viable and environmentally safe fermentative production process for “High Purity Organic Lactic acid and its Salts and Various Applications in livestock, food and pharma industry as well as acidifier in aqua culture”. A microbial consortium of Lactobacillus plantarum and Lactobacillus delbrueckii cultures with high acid tolerance trait which are developed in-house over a period of one year is used in the fermentation process. Glucose (@ 18-20%), obtained from sweet potato starch, and protein hydrolysate used as the chief sources of carbon and nitrogen, respectively. A novel semi-fed-batch fermentation approach is adopted for maximum lactic acid yield with a purity of 90-92%, which is achieved within 48 hours of fermentation. Following downstream process, the liquid product contained chiefly lactic acid, and small proportions of propionic acid and acetic acid. Further, preparation of calcium, sodium, zinc and potassium salts of lactic acid has been elaborated. The lactic acid and its salts are suited for applications such as organic preservative, livestock nutritional supplement and as active pharmaceutical ingredient as well as acidifier in aqua culture.