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Table 1 Fermentation studies using ion-exchange resin for lactic acid recovery

From: Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

Ion-exchange resin

Microorganism

Substrate

Product classa

Lactic acid

Biomass production

References

Adsorption

Production (g/L)/productivity (g/Lh)

Recovery yield

Purity

Amberlite IRA-67

Lactobacillus delbrueckii NRRL-B445

Processed Eucalyptus wood

2G

0.273 g lactic acid/g dry resin

21 g/L

99.0%

–-

(Moldes et al. 2003)

Lactobacillus. lactis ATCC 11,454

Lactose

1G

0.15 g lactic acid/g resin

5.9-fold enhancement compared to fermentation without resin

70%

(Boonmee et al. 2016)

Pediococcus acidilactici

Glucose

1G

0.996 g lactic acid/g wet resin

0.59 g/Lh

1.23 g/g

6.7 × 1012 CFU/g

(Othman et al. 2018)

Streptococcus equinus

Jackfruit seed powder

2G

109 g/L

62%

(Nair et al. 2016)

Bacillus coagulans

Corn stover

2G

112.2 mg lactic acid/g resin

0.329 g/Lh (1.31-fold enhancement compared to fermentation without resin)

0.90 g/g

(Garrett et al. 2015)

Lactobacillus coryniformis subsp. torquens

Dried distiller’s grains solubles

2G

136.11 mg lactic acid/g of resin

80.4%

91.8%

(Zaini et al. 2019b)

Lactobacillus delbrueckii NCIM 2025

Cassava bagasse

2G

126 mg lactic acid/g of resin

 ~ 17 g/L

95%

(John et al. 2008)

Amberlite IRA-67; IRA-400

Lactobacillus rhamnosus B103

Cheese whey

2G

143.7 g/L

13.40%

 ~ 100%

10.37 g/L

(Bernardo et al. 2016)

Amberlite IRA-400

Lactobacillus strain ATCC 10,863

Glucose

1G

pH = 2, 106 mg/g wet resin pH = 5, 97.09 mg/g wet resin

-

pH = 2, 92.11% pH = 5, 86.21%

(Cao et al.2002)

Lactobacillus delbrueckii NRRL-B445

Sucrose

1G

0.923 g lactic acid/g resin

1.665 g/Lh (5.32-fold enhancement compared to fermentation without resin)

0.929 g/g

(Srivastava et al. 1992)

Bacillus sp BC-001

Glucose

1G

1.8 g lactic acid/g wet resin

 > 4 g/L

(Rampai et al. 2016)

Lactobacillus casei

Whey

2G

0.984 g/Lh

(fivefold enhancement compared to fermentation without resin)

0.85 g/g

(Ataei and Vasheghani-Farahani 2008)

Lactobacillus brevis

Cassava flour

2G

0.109 g lactic acid/g resin

0.20 g/L/h

92.7%

(Quintero et al. 2012)

Amberlite IRA-96

Lactobacillus amylophilus GV6

Zizyphus oenophlia

2G

210.46 mg lactic acid/g resin

98.9%

99.17%

(Bishai et al. 2015)

Lactobacillus rhamnosus

Apple pomace

2G

0.381 g lactic acid/g resin

30 g/L

102.1%

(Gullón et al. 2010)

Amberlite IRA-120; IRA-420

Lactobacillus delbrueckii CECT 286

Beet molasses

2G

 > 60 g/L

0.91 g/g

(Monteagudo and Aldavero 1999)

Amberlite IRA-92

Lactobacillus rhamnosus ATCC 10,863

Paper sludge

2G

1.16 g lactic acid/g resin

82.6%

96.2%

(Tong et al. 2004)

Anion exchange resin 335

Bacillus coagulans CC17

Glucose

1G

402 mg lactic acid/g wet resin

0.96 g/Lh

82%

12.3 OD

(Zhang et al. 2018)

Anion exchange D319

Lactobacillus plantarum CMCC 8610

Glucose

1G

-

34.5 g/L (2.3-fold enhancement compared to fermentation without resin)

(Cui et al. 2016)

WA 30 ion-exchange resin

Streptococcus bovis

Cassava bagasse

2G

100 mg lactic acid/g resin

60%

80%

(Yuwono et al. 2017)

Amberlite FPA 53; CR 5550

Bacillus coagulans

Saccharose

1G

92.5 g/L

 > 90%

(Pleissner et al. 2017)

Resin D301

Lactobacillus casei

Glucose

1G

0.482 g/Lh (1.47- enhancement compared to fermentation without resin)

0.788 g/g

(Jianlong et al. 1994)

Lewatit S2568H; Lewatit S3428

Lactobacillus helveticus

Sweet whey

2G

32.7 g/L

 > 99.9%

(González et al. 2006)

RELITE EXC 08; RELITE EXA 133

Bacillus coagulans

Coffee mucilage

2G

4–5 g/L/h

0.70–0.77 g/g

99.8%

(Neu et al. 2016)

Bacillus coagulans A-35

Sweet sorghum juice

2G

1.77 g/L/h

0.78 g/g

98.9%

(Olszewska-Widdrat et al. 2019)

  1. a1G first generation feedstock, 2G second-generation feedstock