The current societal demand to replace polymers derived from petroleum with sustainable bioplastics such as polylactic acid (PLA) has motivated industry to commercialize ever-larger facilities for biobased monomers like lactic acid. Even though most of the lactic acid is produced by fermentation, long reaction times and high capital costs compromise the economics and thus limit the appeal of biotechnological processes. Catalytic conversion of hexose from biomass is a burgeoning alternative to fermentation. Here we identify catalysts to convert glucose to lactic acid, along with their proposed mechanisms. High Lewis acidity makes erbium salts among the most active homogeneous catalysts, while solvent coordination with the metal species polarize the substrate, increasing the catalytic activity. For heterogeneous catalysts, Sn-containing bimetallic systems combine the high Lewis acidity of Sn while moderating it with another metal, thus decreasing byproducts. Hierarchical bimetallic Sn-Beta zeolites combine a high number of open sites catalyzing glucose isomerization in the mesoporous regions and the confinement effect assisting fructose retro-aldol in microporous regions, yielding up to 67% lactic acid from glucose. Loss of activity is still an issue for heterogeneous catalysts, mostly due to solvent adsorption on the active sites, coke formation, and metal leaching, which impedes its large scale adoption.
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http://dx.doi.org/10.1021/acsomega.3c10015 | DOI Listing |
Microb Cell Fact
January 2025
Chemistry of Natural and Microbial Products Department, National Research Centre, El Buhouth St., Dokki, Giza, 12311, Egypt.
Background: Functional foods and dairy products are gaining global attention due to their nutritional value and health-promoting characteristics. Lactic acid bacteria (LAB) are one of the promising components included in these products, thanks to their probiotic properties and ability to produce bioactive compounds such as bacteriocins. On the other hand, ectomycorrhizal wild mushrooms (truffles) are known for their ethnomycological importance.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China. Electronic address:
Acid adaptive response (AAR) is a survival mechanism that allows bacteria to develop enhanced stress tolerance. Our previous research identified AAR in Alicyclobacillus acidoterrestris, a thermo-acidophilic bacterium responsible for fruit juice spoilage. However, the roles of specific acidulants, adaptive temperatures, and acidic juice matrices in triggering AAR remain elusive.
View Article and Find Full Text PDFCell Mol Biol (Noisy-le-grand)
January 2025
Department Medical Laboratory Technology, College of Medical Technology, University of Al-Farahidi, Baghdad, Iraq.
Sci Rep
January 2025
Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, 2-24-16 Naka-cho, Koganei, Tokyo, 184-0012, Japan.
Lactones play crucial roles in various fields, such as pharmaceuticals, food, and materials science, due to their unique structures and diverse biological activities. However, certain lactones are difficult to obtain in large quantities from natural sources, necessitating their synthesis to study their properties and potential. In this study, we investigated the photocatalytic conversion of D-fructose, a biomass-derived and naturally abundant sugar, using a TiO photocatalyst under light irradiation in ambient conditions.
View Article and Find Full Text PDFJ Biosci Bioeng
January 2025
Industrial Technology Innovation Center of Ibaraki Prefecture, 3781 Nagaoka, Ibaraki-machi, Higashiibaraki-gun, Ibaraki 311-3195, Japan. Electronic address:
Sake brewed using the kimoto-style exhibits high antioxidant capacity and is expected to inhibit the deterioration of sake quality due to oxidation. However, the antioxidant capacity of the added lactic acid bacteria has not been explored. We aimed to screen the lactic acid bacterium, Leuconostoc mesenteroides, with excellent brewing and antioxidant capacity, to develop sake with high antioxidant capacity.
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