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Dhamale, Tejashree
- A Review on Bioplastic from Starch, Cellulose and Polyhydroxyalkanoates (PHA) Sources
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Authors
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1 Department of Biotechnology, Sinhgad College of Engineering, IN
1 Department of Biotechnology, Sinhgad College of Engineering, IN
Source
Journal of Advances in Engineering Sciences, Vol 13, No 1 (2016), Pagination: 41-45Abstract
Environmental and safety challenges have incited scientists to find a substitute for the petro-based plastics. Bio plastics can be produced either directly from an organism or they can also be extracted from plant based materials such as starch/cellulose sources. Starch and cellulose are the most abundantly available polysaccharide molecules. The most widely used PHA is Polyhydroxybutyrate (PHB), produced as a stored food by bacteria. The most common method used for extraction of starch is wet milling. The other methods include microwave-assisted extraction, pressurized solvent extraction, sonication, etc. The methods used for extraction of cellulose fibres are mechanical and chemical methods, soxhlet extraction, xylanase treatment etc. As PHA is being produced intracellularly, there is need to separate it from the biomass using effective extraction techniques. Solvent extraction technique is the most common and it can also be extracted by lysing the cell using sodium hypochlorite. Enzymatic digestion is also an effective technique but a selective one. Bio plastics can help overcome energy crisis and reduce the use of conventional fuels. The objective is to devise various extraction techniques for bio plastic production.The future directions are to improve the properties of bioplastics which will in turn increase the quality of plastics.Keywords
Starch, Cellulose, Polyhydroxyalkanoate, Polyhydroxybutyrate, Bio Plastics.
- Fermentative Synthesis of Lactic Acid
Abstract Views :555 |
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Authors
Affiliations
1 Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra, IN
1 Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra, IN
Source
Journal of Advances in Engineering Sciences, Vol 14, No 1-2 (2017), Pagination: 1-5Abstract
Lactic acid, an organic acid is a product of glucose fermentation in certain cells of organisms. Lactic acid is a crucial metabolite that has gained immense industrial importance. Lactic acid application have a wide expanse including its use to synthesize various fermentation products in food industry, pharmaceutical solutions for drug delivery, preservative in foodstuffs, production of surfactants used in soaps and detergents, tanning leather, synthesis of bio composites and as a mordant in textile industries. Due to its wide applications, it is necessary to study and optimize fermentative synthesis of lactic acid. Lactic acid bacteria were isolated from sources of sauerkraut and cheese water. Sauerkraut is a fermentation product that has a number of lactic acid bacteria thriving on it including, Lactobacillus plantarum, Leuconostoc argentinum, Lactobacillus brevis, Pediococcus pentosaceus. Cheese being a major source of lactic acid bacteria such as Lactobacillus helveticus, Lb. delbrueckii subsp. bulgaricus, Lactococcus lactis, Lb. casei was investigated as a source for the synthesis of lactic acid. Fermentation parameters were optimized and fermentation was carried out for a period of 5 days. Extraction method was followed to separate and purify lactic acid produced. CaCO3 precipitation was carried out to separate lactate from other impurities, followed by acidification with concentrated sulphuric acid. This method showed lesser concentration of lactic acid, so it was further optimized to concentrate the product. In the second method, the concentration of sulphuric acid was lowered (63%) as it outweighed the product and the main impurity water was removed by distillation. CaCO3 precipitation, followed by acidification and distillation is an inexpensive technique in comparison to other techniques. The yield of lactic acid produced was checked by using buttermilk powder as a standard and it was found to be 42.78% and 61% respectively for sauerkraut and cheese mixed cultures.References
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