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Pharmaceutical Application of Chitosan Derivatives
Published in Amit Kumar Nayak, Md Saquib Hasnain, Dilipkumar Pal, Natural Polymers for Pharmaceutical Applications, 2019
Fiona Concy Rodrigues, Krizma Singh, Goutam Thakur
This is an alternative method to produce CS from crustacean shells. Unlike chemical methods, demineralization of crustacean shells is carried out by the lactic acid-producing bacteria. The reaction works in a way that when the lactic acid reacts with calcium carbonate, it leads to the formation of calcium lactate. The calcium lactate is precipitated and removed (Imen and Fatih, 2016). Further, certain enzymes proteases which are extracted from bacteria are used for deproteination of crustacean shells. This is achieved by fermenting the crustacean with different bacterial species such as Pseudomonas aeruginosa K-187, Serratia marcescens FS-3, and Bacillus subtilis (Jo et al., 2008). Deacetylation of chitin is carried out by chitin deacetylase (Cai et al., 2006). The enzyme, chitin deacetylase, was first found in Mucor rouxii and later was produced from bacteria such as Serratia sp. and Bacillus sp. which were used to generate CS (Imen and Fatih, 2016).
Citric Acid, Lactic Acid, and Acetic Acid Production
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Whey is a cheap raw material. It contains about 4.6%w/v lactose. Whey also contains albumin (protein), B-vitamins, and minerals. This medium is suitable for the manufacture of lactic acid. Selection of organisms depends on the temperature of fermentation. L. delbrueekii, L. bulgaricus are mostly used for the industrial fermentation process for lactic acid production. Following incubation at 43 °C for 24 h, this starter is added to the main fermentation tank. Fermentation is usually completed in about 2 d. Yields of 85 to 90% lactic acid on the basis of the sugar fermented are obtained in controlled fermenter. Calcium lactate is soluble in water and tends to crystallize out if the medium contains a higher concentration of sugar (about 15%w/v). Noncorrosive material is used for the construction of fermenter. Usually the fermenter is constructed with heavy wood. Modern fermenters are constructed from stainless steel. The nitrogen source in whey is lactalbumin. The volume of inoculum is 10%v/v. L. bulgaricus require high temperature (45–50°C) for their growth. This is done for two days. Ca(OH)2 is added in every 6 h intervals to keep the acidity of the medium below 0.6%. The fermentation broth contains lactic acid and calcium lactate. The fermentation broth is heated to 80–95 °C for the coagulation of proteins and is then filtered. The filtrate is then allowed to evaporate to dryness to get Ca-lactate. For the preparation of pure Ca-lactate this is dissolved in water and treated with activated charcoal for decolourization and mixed thoroughly and kept for 15 min and filtered. To prepare lactic acid from Ca-lactate, it is treated with dil. H2SO4 to get a dilute solution of lactic acid. CaSO4 is precipitated out. If the dilute solution is heated to high temperature then some chemical changes may occur e.g. formation of lactate anhydride. The block flow diagram of lactic acid fermentation process is shown in Figure 10.6 ((Rohr and Kubicek, 1981; Thakur, 2013; Mettey, 1992).
Thermal degradation of calcium lactate pentahydrate using TGA/FTIR/MS: thermal kinetic and thermodynamics studies
Published in Indian Chemical Engineer, 2022
Calcium lactate (CL) (E327) is an organic salt derived from lactic acid. In general, CL has two racemates or enantiomers – L(+)-lactate and D(−)-lactate, with L(+)-lactate being more soluble than D(−)-lactate. In addition, two different forms of CL – calcium lactate trihydrate (CLT) and calcium lactate pentahydrate (CLP) – are also described in the literature [1]. CL, which is used in foods as a stabilising, thickening, and leavening agent in addition to adding flavour, is created by neutralising lactic acid with calcium carbonate (CaCO3) or calcium hydroxide. This wide range of uses makes it an important economic interest. CL can also be used to add texture to certain foods and its antibacterial properties make it a good choice as a food preservative, such as for extending the life of fresh fruit. CL is also used as a calcium supplement and its excellent solubility, bioavailability, and neutral taste makes it a good candidate for use in pharmaceutics to treat calcium deficiency compared to other calcium sources (e.g. calcium phosphate salts, calcium citrate, or calcium oxalate) or medications used to treat other conditions, such as acid reflux, bone loss, a poorly functioning parathyroid gland, or certain muscle diseases [2–5]. CL can also be added to animal feed as a calcium supplement or to water (H2O) to make it suitable for human consumption [6,7]. Because CL has some very special properties, it has a high potential for application in both the food and pharmaceutical industries.