Authors
Althuri, A., VS, B. S.
Abstract
Global demand for platform chemicals and biomaterials urges us to seek sustainable strategies along with waste valorization to produce lactic acid (LA) sustainably. The study has designed a one-pot fermentation strategy by employing in-house produced ligninolytic and saccharifying enzymes on rice straw along with a consortium of hexose and pentose sugar co-fermenting microorganisms. Biological pretreatment with in-house ligninolytic enzyme was selected for the one-pot strategy from a comparison study of chemical and enzymatic pretreatment of rice straw. In this study, simultaneous pretreatment and saccharification of rice straw followed by LA fermentation by Lactobacillus casei- Lactobacillus rhamnosus system (35.58 g/L) was found out to be more efficient than Lactobacillus casei- Lactobacillus pentosus system (29.80 g/L). Thus, the L. casei- L. rhamnosus system (CR system) was selected and was further statistically optimized by response surface methodology (RSM) to yield 64.96 g/L of LA. The fermentation broth was decolorized and purified by ion exchange chromatography to yield 85.56% pure LA with 84.95% optical purity. The one-pot fermentation strategy has reduced the number of unit operations involved to synthesize LA from rice straw without compromising the yield and purity through a greener route. The use of in-house enzymes and consortium of lactic acid producing bacteria in one-pot presents a strategic approach to sustainable LA production. The biological enroute and the minimum use of chemicals during upstream, fermentation, and downstream processing adds to the carbon credit of the process.
Preprint server:
bioRxiv
The authors list and abstract were imported from bioRxiv on 10 Jun 2026.
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