Table 3.

Comparison of lactic acid fermentation using sugarcane bagasse as raw material from several studies.

Microbial host	Strategies	Time (h)	Titer (g L−1)	Yield (g g−1 glucose)	Productivity (g L−1 h−1)
Bacillus coagulans DSM231438 (wild-type, bacteria)	Pretreated using acid and steam explosion method Cell adaptation using furfural prior to fermentation Enzyme hydrolysis using Genencor GC220 Fermentation at 50 °C, 100 rpm (1-L reactor) Two-stage simultaneous saccharification and fermentation pH control at 5 using Ca(OH)2 at the beginning and during fermentation	37	58.2	0.90	1.81
Lactobacillus pentosus39 (wild-type, bacteria)	Pretreated using acid and steam explosion method Cell adaptation using hydrolysate prior to fermentation Enzyme hydrolysis using Cellic C-TEC2 Fermentation at 37 °C, 200 rpm (1-L bioreactor) Fed-batch simultaneous saccharification and fermentation pH control at 6–6.5 using NaOH at the beginning and during fermentation	72	72.8	0.61	1.01
B. coagulans DSM ID 14-30040 (wild-type, bacteria)	Pretreated using acid method Bio-detoxification treatment Fermentation at 52 °C, 200 rpm (500-mL reactor) pH control at 6.0 using NaOH at the beginning and during fermentation	50	56.0	0.87	1.70
B. coagulans NCIM 564841 (wild-type, bacteria)	Pretreated using alkali method and followed by washing process Enzyme hydrolysis using Cellic C-TEC2 Fermentation at 50 °C, 100 rpm pH control at 7.0 using NaOH during fermentation	24	69.2	0.76	2.88
S. cerevisiae BTCC3 LA2 (recombinant, yeast)	Pretreated using hot water No prior detoxification or enzyme hydrolysis processes Fermentation at 30 °C, 90 rpm, high-cell density cultivation (100 mL-flask) No supplementation of a neutralizing agent at any stage of fermentation	15	25.34	0.51	1.69