Synthesis Of L(+)-Calcium Lactate Using Precipitated Calcium Carbonate In Lactic Acid Fermentation

This study sought to produce L(+)-calcium lactate using precipitated calcium carbonate as a starter culture composite of lactic acid bacteria in lactic acid fermentation. Specifically, precipitated calcium carbonate was synthesized by reacting calcium hydroxide with sodium carbonate in the previous study by the authors. Synthetic precipitated calcium carbonate was then used as the calcium source of lactic acid bacteria during the fermentation process. In general, precipitated calcium carbonate has low absorption rate in the human body. On the other hand, calcium lactate has high absorption rate; it is commonly used in food and drug industries as calcium additives in various foods such as cookies, beverages, bread, sauces, powdered milk, and fruit juice. Calcium lactate has two racemates, e.g., L(+)-lactate and D(-)-lactate. In particular, L(+)-lactate is known to be more soluble than D(-)-lactate and generally produced from lactose by homo-fermentative lactic acid bacteria such as Lactococcus spp., Lactobacillus plantarum, Lactobacillus casei, Lactobacillus curvatus, and Pediococcus spp. Thus, the characteristics of the pertinent lactic acid bacteria and optimal condition such as temperature, pH, precipitated calcium carbonate addition rate, and content of fermentation for increasing formation yield and purity were investigated. The findings suggested the possibility of manufacturing L(+)-calcium lactate using precipitated calcium carbonate as a calcium source with high value-added instead of commercial calcium lactate.