Abstract
On a global scale, food waste generation has set an alarming signal demanding its proper management and utilization. The present study investigates different types of bakery wastes used as a source of the high amount of reducing sugars for lactic acid production. As a result, bread waste (BW) containing 598 mg, reducing sugars/g waste was used for lactic acid production from several lactic acid bacteria (LAB). Out of these, SKL-9 (Lactobacillus paracasei), SKL-11 (Lactobacillus paracasei), and SKL-21 (Lactobacillus paracasei) were found to produce 53 mg/g BW (26.4 g/L), 56 mg/g BW (28 g/L), and 54 mg/g BW (27 g/L) of lactic acid, respectively under simultaneous saccharification and fermentation conditions. The selected strains were further tested for simultaneous saccharification and solid state fermentation (SSF) under semi-sterile conditions yielding 212, 223, and 250 mg/g BW of lactic acid by SKL-9, SKL-11, and SKL-21, respectively. Furthermore, the lactic acid produced was purified by employing the phase partitioning method giving a high recovery of 85%. Thus, the current approach is promising for the valorization of bakery waste into value-added lactic acid in an inexpensive one-pot process.
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