@article{SchroedterSchneiderRemusetal.2020,
  author    = {Schroedter, Linda and Schneider, Roland and Remus, Lisa and Venus, Joachim},
  title     = {L-(+)-lactic acid from reed},
  series = {Resources},
  volume    = {9},
  journal   = {Resources},
  number    = {7},
  publisher = {MDPI},
  address   = {Basel},
  issn      = {2079-9276},
  doi       = {10.3390/resources9070089},
  pages     = {12},
  year      = {2020},
  abstract  = {Biotechnological production of lactic acid (LA) is based on the so-called first generation feedstocks, meaning sugars derived from food and feed crops such as corn, sugarcane and cassava. The aim of this study was to exploit the potential of a second generation resource: Common reed (Phragmites australis) is a powerfully reproducing sweet grass which grows in wetlands and creates vast monocultural populations. This lignocellulose biomass bears the possibility to be refined to value-added products, without competing with agro industrial land. Besides utilizing reed as a renewable and inexpensive substrate, low-cost nutritional supplementation was analyzed for the fermentation of thermophilicBacilluscoagulans.Various nutritional sources such as baker's and brewer's yeast, lucerne green juice and tryptone were investigated for the replacement of yeast extract. The structure of the lignocellulosic material was tackled by chemical treatment (1\% NaOH) and enzymatic hydrolysis (Cellic(R)CTec2).B.coagulansDSM ID 14-300 was employed for the homofermentative conversion of the released hexose and pentose sugars to polymerizable L-(+)-LA of over 99.5\% optical purity. The addition of autolyzed baker's yeast led to the best results of fermentation, enabling an LA titer of 28.3 g L(-1)and a yield of 91.6\%.},
  language  = {en}
}