Upgrading pasta wastes through lactic acid fermentations
José Pablo López‐Gómez, Peter D. Unger, Roland Schneider, Marie-Aline Pierrard, Joachim Venus
Abstract
During its production process, every kilogram of pasta manufactured generates about 23 g of pasta wastes (PW). Considering the global pasta production, there are about 376 kilotonnes of PW produced every year. In this work, PW were characterised and used as the substrate in lactic acid (LA) fermentations. Enzymatic hydrolysis of 200 g/L of PW allowed for the liberation of sugars with a yield 0.81 gs/gdryPW. After the screening of several B. coagulans, the strain A559 was selected for experiments at the lab and pilot scales. Two fermentation modes were tested during lab scale experiments namely, simultaneous saccharification and fermentation and sequential hydrolysis and fermentation with the latter showing higher yields. The process was scaled up to 50 L where a LA concentration of 47.67 g/L and yield of 0.67 gLA/gdrydPW were achieved.