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Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH

Author

Listed:
  • Vincenzo Luongo

    (Department of Mathematics and Applications Renato Caccioppoli, University of Naples Federico II, via Cintia, Monte S. Angelo, I-80126 Naples, Italy)

  • Grazia Policastro

    (Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy)

  • Anish Ghimire

    (Center for Postgraduate Studies, Nepal Engineering College, G.P.O. Box 10210, Changunarayan 44801, Kathmandu, Nepal)

  • Francesco Pirozzi

    (Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy)

  • Massimiliano Fabbricino

    (Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy)

Abstract

The paper investigates mixed-culture lactate (LA) fermentation of cheese whey (CW) in order to verify the possibility of using waste materials as feedstock to produce a product with high economic potential. The fermentation performance of two reactors operating in repeated-batch mode under uncontrolled pH conditions and various hydraulic retention time and feeding conditions was evaluated in terms of LA production. Five experimental phases were conducted. The hydraulic retention time (HRT) was varied from 1 to 4 days to verify its effect on the process performance. The best results, corresponding to the maximum LA concentration (20.1 g LA/L) and the maximum LA yield (0.37 g chemical oxygen demand (COD) (LA) /g COD (CW) ), were reached by feeding the reactors with cheese whey alone and setting the HRT to 2 days. The maximum productivity of lactic acid (10.6 g LA/L/day) was observed when the HRT was decreased to 1 day.

Suggested Citation

  • Vincenzo Luongo & Grazia Policastro & Anish Ghimire & Francesco Pirozzi & Massimiliano Fabbricino, 2019. "Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH," Sustainability, MDPI, vol. 11(12), pages 1-12, June.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:12:p:3330-:d:240337
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    References listed on IDEAS

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    1. Ghimire, Anish & Frunzo, Luigi & Pirozzi, Francesco & Trably, Eric & Escudie, Renaud & Lens, Piet N.L. & Esposito, Giovanni, 2015. "A review on dark fermentative biohydrogen production from organic biomass: Process parameters and use of by-products," Applied Energy, Elsevier, vol. 144(C), pages 73-95.
    2. Motte, Jean-Charles & Sambusiti, Cecilia & Dumas, Claire & Barakat, Abdellatif, 2015. "Combination of dry dark fermentation and mechanical pretreatment for lignocellulosic deconstruction: An innovative strategy for biofuels and volatile fatty acids recovery," Applied Energy, Elsevier, vol. 147(C), pages 67-73.
    3. Djukić-Vuković, A. & Mladenović, D. & Ivanović, J. & Pejin, J. & Mojović, L., 2019. "Towards sustainability of lactic acid and poly-lactic acid polymers production," Renewable and Sustainable Energy Reviews, Elsevier, vol. 108(C), pages 238-252.
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