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International Journal of Microbiology
Volume 2017 (2017), Article ID 4851612, 11 pages
Research Article

Environmentally Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies

1Department of Biochemistry and Microbiology, Institute of Bioscience, São Paulo State University (UNESP), São Paulo, SP, Brazil
2Associate Laboratory IPBEN, UNESP, Av. 24A 1515 CEP, 13506-900, Rio Claro, SP, Brazil

Correspondence should be addressed to Jonas Contiero

Received 10 April 2017; Accepted 17 July 2017; Published 10 September 2017

Academic Editor: Joseph Falkinham

Copyright © 2017 Susan Michelz Beitel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The interest in the production of lactic acid has increased due to its wide range of applications. In the present study, the variables that affect fermentative D(−) lactic acid production were investigated: neutralizing agents, pH, temperature, inoculum percentage, agitation, and concentration of the medium components. An experimental design was applied to determine the optimal concentrations of the medium components and fermentation was studied using different feeding strategies. High production (122.41 g/L) and productivity (3.65 g/L·h) were efficiently achieved by Sporolactobacillus nakayamae in 54 h using a multipulse fed-batch technique with an initial medium containing 35 g/L of yeast extract (byproduct of alcohol production), 60 g/L of crystallized sugar, and 7.5 mL/L of salts. The fermentation process was conducted at 35°C and pH 6.0 controlled by NaOH with a 20% volume of inoculum and agitation at 125 rpm. The production of a high optically pure concentration of D(−) lactic acid combined with an environmentally friendly NaOH-based process demonstrates that S. nakayamae is a promising strain for D(−) lactic acid production.