The utilization of renewable lignocellulosic biomass resources is a promising solution to deal with the deficit of fossil resources and the associated environmental concerns. Among diverse biomass-derived products, lactic acid (LA) stands out as one of the most successful commodities and also a platform to connect raw biomass feedstocks with value-added chemicals and degradable polymers. Herein, we critically review the recent advances in the design and development of base, acid, and multifunctional catalytic systems for the conversion of different carbohydrates to LA and alkyl lactates via chemical routes. In addition to critically evaluating the advantages and disadvantages of different catalytic systems, we provide deep insights into the reaction mechanisms, including the reaction pathways of different feedstocks, the catalytic roles of different kinds of active sites, and the structure-activity relationship. Besides, we also highlight critical progress for the further upgrading of LA and alkyl lactates to important commodity products. We conclude with our perspective on the key challenges and future opportunities.
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http://dx.doi.org/10.1016/j.biortech.2024.132031 | DOI Listing |
Curr Res Food Sci
December 2024
Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Bandung, Indonesia.
Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.
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December 2024
Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of Madrid, 28040, Madrid, Spain.
Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of , shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation.
View Article and Find Full Text PDFPrev Nutr Food Sci
December 2024
School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran.
Recently, there has been increasing interest in exploring the effects of royal jelly on athletic performance. This systematic review examined existing literature on the effects of royal jelly on athletic performance. We conducted a detailed search in the Institute for Scientific Information, PubMed/Medline, Cochrane Library, and Scopus databases.
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December 2024
Department of Animal Production, Faculty of Animal Science, Universitas Andalas, Padang 25163, Indonesia.
Stingless bee honey and flowers are functional foods known for their numerous health benefits. Incorporating these functional ingredients into fermented milk can influence the properties of the final product. This study aimed to evaluate the effects of supplementing stingless bee honey (SBH) from and flower extract (CTFE) on the physicochemical and functional characteristics of fermented goat milk.
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December 2024
Department of Culinary Arts & Hotel Food Service, Yeonsung University, Gyeonggi 14011, Korea.
The inhibitory effect of L. on adipocyte differentiation can be enhanced by lactic acid bacteria (LAB) fermentation. In this study, we assessed the cellulose resolution, L.
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