Digital model of biochemical reactions in lactic acid bacterial fermentation of simple glucose and biowaste substrates

Abstract

As concerns about the environmental impacts of biowaste disposal increase, lactic acid bacterial fermentation is becoming increasingly popular. Current academic research is aimed at the process optimization by developing digital bioreactors. The primary focus is to develop a digital model mimicking the biochemical reactions. In the light of this, this paper intended to build a digital model of biochemical reactions during the fermentation process of both glucose and biowaste substrates, including white pasta and organic municipal waste. For this purpose, near-infrared (NIR) and mid-infrared (MIR) spectroscopy techniques were used to collect spectral information during the fermentation process. Next, the samples were analyzed by High Pressure Liquid Chromatography (HPLC) to measure their glucose, fructose, arabinose, xylose, disaccharide, lactic acid, and acetic acid contents. The results showed that learning algorithms trained on MIR spectra accurately estimated the biochemical reactions for both glucose and biowaste substrates. For the glucose substrate, the results showed R-squared of 0.97 and RMSE of 4.69 g/L for glucose, and R-squared of 0.98 and RMSE of 2.74 g/L for lactic acid. In the case of biowaste substrate, estimations included glucose (R-squared = 0.97, RMSE = 4.69 g/L), fructose (R-squared = 0.88, RMSE = 1.47 g/L), arabinose (R-squared = 0.98, RMSE = 0.55 g/L), xylose (R-squared = 0.93, RMSE = 1.11 g/L), disaccharide (R-squared = 0.90, RMSE = 0.55 g/L), total sugar (R-squared = 0.98, RMSE = 3.79 g/L), lactic acid (R-squared = 0.98, RMSE = 2.74 g/L), and acetic acid (R-squared = 0.97, RMSE = 0.36 g/L). Regarding NIR spectral data, the predictive models were accurate when the substrate was glucose, however; they failed to accurately estimate the chemical reactions in the case of biowaste substrate. The findings of this study can be used to fulfill the requirements for a continuous fermentation process with the objective of maximization of lactic acid production.