ArticleBiotechnology for biofuels and bioproducts2022
Production of lactic acid from pasta wastes using a biorefinery approach.
Article in Biotechnology for biofuels and bioproducts, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.Current research in food science · 2025Article
- Thermophilic biocatalysts for one-step conversion of citrus waste into lactic acid.Applied microbiology and biotechnology · 2024Article
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Authors and funding
3 authors.
Funding
Abstract
A total of 398 kt of pasta waste (PW), generated during the production process of pasta, were produced in 2021. Due to its chemical composition and practically zero cost, PW has already been studied as a raw material for the production of lactic acid (LA) through fermentations. The main objective of this article was to improve the economic viability of the process by replacing commercial enzymes, necessary for starch hydrolysis in PW, with raw enzymes also produced from wastes. Enzyme synthesis was achieved through solid-state fermentation (SsF) of wheat bran by Aspergillus awamori or Aspergillus oryzae at various moisture contents. The maximum amylase activity (52 U/g dry solid) was achieved after 2 days of fermentation with A. awamori at 60% of moisture content. After that, the enzymes were used to hydrolyse PW, reaching 76 g/L of total sugars, 65 g/L of glucose and a yield of 0.72 g
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