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Harnessing valorization potential of whey permeate for D-lactic acid production using lactic acid bacteria

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Abstract

Global milk production has increased by 59% since 1988, reaching 944 million tonnes in 2023. This surge has resulted in an annual by-product, whey, totalling 200 million tonnes. Despite half of this whey being utilized in the food and pharmaceutical sectors, significant quantities are discarded, posing environmental challenges due to its high biological oxygen demand. Whey proteins and lipids are recovered from whey, and the resultant whey permeate stream is rich in lactose is a viable carbon source for value-added biochemical. D(-)lactic acid (DLA) is a versatile organic acid molecule widely used in the synthesis of thermostable biodegradable polymers viz., polylactic acid (PLA). However, the DLA market faces constraints; downstream demand is unsaturated, and upstream production is restricted, leading to elevated costs and posing challenges to its growth and profitability, which affect PLA manufacturing. This review study addresses a novel techno-economic approach involving strategies for genetic engineering of lactic acid bacteria and process intensification towards efficient valorization of whey permeate into DLA. This review enumerates a circular bioeconomy approach offering both environmental benefits and revenue opportunities for the dairy sector, revolutionizing by-product utilization and enhancing the industry’s sustainability.

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Abbreviations

BOD:

Biological oxygen demand

BSA:

Bovine serum albumin

CAGR:

Compound annual growth rate

COD:

Chemical oxygen demand

CRISPR:

Clustered regularly interspaced short palindromic repeats

DLA:

D-lactic acid

FDA:

Food and Drug Administration

GRAS:

Generally Recognized as Safe

HFLAB:

Homofermentative lactic acid bacteria

HPLC:

High-performance liquid chromatography

IgG:

Immunoglobulins

LAB:

Lactic acid bacteria

Ldh:

Lactate dehydrogenase

LF:

Lactoferrin

LPO:

Lactoperoxidase

MPC:

Milk protein concentrate

MWCO:

Molecular weight cutoff

NAD:

Nicotinamide adenine dinucleotide

NADH:

Nicotinamide adenine dinucleotide (NAD) + hydrogen (H)

NCBI:

National Centre for Biotechnology Information

NIRS:

Near-infrared spectroscopy

MS:

Mass spectrometry

PDLA:

Poly-D-lactic acid

PLA:

Polylactic acid

PLLA:

Poly-L-lactic acid

SCP:

Single cell protein

SMP:

Skim milk powder

UF:

Ultrafiltration

USD:

United States dollar

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All the data and materials generated in this research work have been included in this study.

Funding

The work was supported by the Department of Biotechnology (Ministry of Science and Technology, Govt. of India) via project no. BT/PR24592/NER/95/764/2017.

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  1. BioPAT Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Assam, Guwahati, 781039, India

    Payal Mukherjee, Naveen Raj & Senthilkumar Sivaprakasam

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  1. Payal Mukherjee
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  2. Naveen Raj
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  3. Senthilkumar Sivaprakasam
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Contributions

PM: conceptualization, formal analysis, validation, investigation, writing – original draft, writing—review and editing; NR: investigation, diagrams, and tables—review and editing; SS: supervision, project administration, funding acquisition, writing—review, and editing.

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Correspondence to Senthilkumar Sivaprakasam.

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Mukherjee, P., Raj, N. & Sivaprakasam, S. Harnessing valorization potential of whey permeate for D-lactic acid production using lactic acid bacteria. Biomass Conv. Bioref. 13, 15639–15658 (2023). https://doi.org/10.1007/s13399-023-05038-3

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