Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile

Autores
Groff, Maria Carla; Noriega, Sandra Edith; Gil, Rocio Mariel; Pantano, Maria Nadia; Scaglia, Gustavo Juan Eduardo
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid is widely used in the food industry. It can be produced via chemical synthesisor biotechnological pathways by using renewable resources as substrates. The main challengeof sustainable production lies in reaching productivities and yields that allow for their industrialproduction. In this case, the application of process engineering becomes a crucial tool to improve theperformance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalkusing Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22,35, and 40 ◦C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time modelswere adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model wasused for lactic acid production, obtaining higher R2 values in all cases. At 40 ◦C, it was observed thatRhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context,the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation.Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained bya dynamic optimization method, improving the final lactic acid concentration by 53%.
Fil: Groff, Maria Carla. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Noriega, Sandra Edith. Universidad Catolica de Cuyo - Sede San Juan. Facultad de Ciencias de la Alimentación, Bioquímicas y Farmacéuticas. Instituto de Investigación en Ciencias Químicas; Argentina
Fil: Gil, Rocio Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Pantano, Maria Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Materia
LACTIC ACID
SOLID STATE FERMENTATION
VARIABLE PROFILE TEMPERATURE
DYNAMIC OPTIMIZATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/231203
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature ProfileGroff, Maria CarlaNoriega, Sandra EdithGil, Rocio MarielPantano, Maria NadiaScaglia, Gustavo Juan EduardoLACTIC ACIDSOLID STATE FERMENTATIONVARIABLE PROFILE TEMPERATUREDYNAMIC OPTIMIZATIONhttps://purl.org/becyt/ford/2.8https://purl.org/becyt/ford/2Lactic acid is widely used in the food industry. It can be produced via chemical synthesisor biotechnological pathways by using renewable resources as substrates. The main challengeof sustainable production lies in reaching productivities and yields that allow for their industrialproduction. In this case, the application of process engineering becomes a crucial tool to improve theperformance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalkusing Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22,35, and 40 ◦C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time modelswere adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model wasused for lactic acid production, obtaining higher R2 values in all cases. At 40 ◦C, it was observed thatRhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context,the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation.Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained bya dynamic optimization method, improving the final lactic acid concentration by 53%.Fil: Groff, Maria Carla. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Noriega, Sandra Edith. Universidad Catolica de Cuyo - Sede San Juan. Facultad de Ciencias de la Alimentación, Bioquímicas y Farmacéuticas. Instituto de Investigación en Ciencias Químicas; ArgentinaFil: Gil, Rocio Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Pantano, Maria Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaMultidisciplinary Digital Publishing Institute2024-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/231203Groff, Maria Carla; Noriega, Sandra Edith; Gil, Rocio Mariel; Pantano, Maria Nadia; Scaglia, Gustavo Juan Eduardo; Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile; Multidisciplinary Digital Publishing Institute; Fermentation; 10; 2; 2-2024; 1-172311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/10/2/101info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation10020101info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:05:48Zoai:ri.conicet.gov.ar:11336/231203instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:05:48.54CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
title Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
spellingShingle Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
Groff, Maria Carla
LACTIC ACID
SOLID STATE FERMENTATION
VARIABLE PROFILE TEMPERATURE
DYNAMIC OPTIMIZATION
title_short Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
title_full Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
title_fullStr Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
title_full_unstemmed Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
title_sort Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
dc.creator.none.fl_str_mv Groff, Maria Carla
Noriega, Sandra Edith
Gil, Rocio Mariel
Pantano, Maria Nadia
Scaglia, Gustavo Juan Eduardo
author Groff, Maria Carla
author_facet Groff, Maria Carla
Noriega, Sandra Edith
Gil, Rocio Mariel
Pantano, Maria Nadia
Scaglia, Gustavo Juan Eduardo
author_role author
author2 Noriega, Sandra Edith
Gil, Rocio Mariel
Pantano, Maria Nadia
Scaglia, Gustavo Juan Eduardo
author2_role author
author
author
author
dc.subject.none.fl_str_mv LACTIC ACID
SOLID STATE FERMENTATION
VARIABLE PROFILE TEMPERATURE
DYNAMIC OPTIMIZATION
topic LACTIC ACID
SOLID STATE FERMENTATION
VARIABLE PROFILE TEMPERATURE
DYNAMIC OPTIMIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.8
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactic acid is widely used in the food industry. It can be produced via chemical synthesisor biotechnological pathways by using renewable resources as substrates. The main challengeof sustainable production lies in reaching productivities and yields that allow for their industrialproduction. In this case, the application of process engineering becomes a crucial tool to improve theperformance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalkusing Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22,35, and 40 ◦C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time modelswere adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model wasused for lactic acid production, obtaining higher R2 values in all cases. At 40 ◦C, it was observed thatRhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context,the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation.Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained bya dynamic optimization method, improving the final lactic acid concentration by 53%.
Fil: Groff, Maria Carla. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Noriega, Sandra Edith. Universidad Catolica de Cuyo - Sede San Juan. Facultad de Ciencias de la Alimentación, Bioquímicas y Farmacéuticas. Instituto de Investigación en Ciencias Químicas; Argentina
Fil: Gil, Rocio Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Pantano, Maria Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
description Lactic acid is widely used in the food industry. It can be produced via chemical synthesisor biotechnological pathways by using renewable resources as substrates. The main challengeof sustainable production lies in reaching productivities and yields that allow for their industrialproduction. In this case, the application of process engineering becomes a crucial tool to improve theperformance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalkusing Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22,35, and 40 ◦C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time modelswere adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model wasused for lactic acid production, obtaining higher R2 values in all cases. At 40 ◦C, it was observed thatRhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context,the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation.Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained bya dynamic optimization method, improving the final lactic acid concentration by 53%.
publishDate 2024
dc.date.none.fl_str_mv 2024-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/231203
Groff, Maria Carla; Noriega, Sandra Edith; Gil, Rocio Mariel; Pantano, Maria Nadia; Scaglia, Gustavo Juan Eduardo; Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile; Multidisciplinary Digital Publishing Institute; Fermentation; 10; 2; 2-2024; 1-17
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/231203
identifier_str_mv Groff, Maria Carla; Noriega, Sandra Edith; Gil, Rocio Mariel; Pantano, Maria Nadia; Scaglia, Gustavo Juan Eduardo; Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile; Multidisciplinary Digital Publishing Institute; Fermentation; 10; 2; 2-2024; 1-17
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/10/2/101
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation10020101
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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