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) |