Table 4.
Comparison of d-lactic acid production by recombinants strains
| Organism | Fermentation temperature (°C) | Fermentation mode | pH | d-Lactate concentration (g/L) | Total sugar addition | Yield (g/g)a | Productivity (g/L/h)b | Optical purity (%) | References |
|---|---|---|---|---|---|---|---|---|---|
| Saccharomyces cerevisiae | 30 | Batch | – | 60 | 100 g/L (glucose) | 0.65 | 2.8 | 99.9 | [18] |
| Pediococcus acidilactici | 42 | SSF | – | 97 | 25% (w/w, corn stover) | 0.93 | 1.0 | 99.1 | [24] |
| Lactobacillus plantarum | 37 | SSF | 5.5–6.0 | 117 | 20% (w/v, brown rice) | 0.93 | 0.8 | 99.6 | [2] |
| Saccharomyces cerevisiae | 30 | Fed-batch | – | 112 | ~190 g/L (glucose) | 0.80 | 2.2 | – | [25] |
| Escherichia coli | 35 | Batch | 7.0 | 96 | 10% (w/v, sucrose) | 0.93 | 2.6 | > 99.5 | [26] |
| Sporolactobacillus inulinus | 42 | Batch | 5.0 | 93 | 100 g/L (glucose) | 0.93 | 1.1 | – | [27] |
| Bacillus sp. | 54 | Batch | 6.5 | 28 | 50 g/L (sucrose) | 0.96 | – | 99.5 | [23] |
| Bacillus coagulans | 50 | Batch | 5.0 | 90 | 110 g/L (glucose) | 0.96 | 1.3 | 100 | [12] |
| Bacillus coagulans | 50 | Batch | 5.5–6.0 | 118 | 120 g/L (glucose) | 0.98 | 2.0 | 99.6 | This study |
| Bacillus coagulans | 50 | Fed-batch | 5.5–6.0 | 145 | 150 g/L (glucose) | 0.98 | 1.5 | 99.9 | This study |
SSF simultaneous saccharification and fermentation
aYield (g/g) was calculated as the ratio of d-lactate produced (g) to consumed sugars (g)
bProductivity (g/L/h) was calculated as the ratio of d-lactate concentration (g/L) to the fermentation time (h)