Formation of aminium lactates in lactic acid fermentation preparation and characterization of 1,4-piperazinium-(L,L)-dilactate obtained from L(+)-lactic acid (part I)

✍ Scribed by B. Kamm; M. Kamm; K. Richter

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 890 KB
• Volume: 17
• Category: Article
• ISSN: 0138-4988
• DOI: 10.1002/abio.370170102

✦ Synopsis

Abstract

The potential for the production of 1,4‐piperazinium‐(L, L)‐dilactate from L(+)‐lactic acid preparations obtained by fermentation was studied. Piperazinium dilactate was found to be a very suitable source material for poly(lactic acid) production. In a novel polymerization process, the intermediate dilactide was directly formed in the salt melt at a moderate temperature. High‐performance cultivation of Lactobacillus paracasei on a glucose‐MRS medium was carried out using high‐viability inocula. After the cell mass had been removed from the fermentation broth by centrifugation and/or ultrafiltration, the lactic acid solution was concentrated to 45% [w/w] by a two‐stage electrodialysis process. Two methods of preparing 1,4‐piperazinium dilactate were developed: the first from the medium‐concentrated lactic acid (45%) and the second from a highly‐concentrated lactic acid (85%) obtained by evaporation from the first one. Because there were no physical data on 1,4‐piperazinium‐(L, L)‐dilactate in specialized literature, the pure product was characterized according to its solubility characteristics, melting point and spectroscopic analysis.