Insight into kinetic parameters tuning of lactic acid fermenters employing several sources: further investigation using multi-criteria analysis

Lactic acid (LA) is an eminent organic acid that is popularly used in food and various industries like chemical, packaging, agriculture, personal care, biomedical, pharmaceutical, and cosmetics. Keeping the importance of LA in mind, this study emphasizes the lactic acid production process using an optimization approach. An attempt has been made to simulate and improve the optimization results of production of LA batch fermentation using cane-sugar molasses as raw material and Enterococcus faecalis RKY1 as strain using a differential evolution algorithm; improved key kinetic parameters are estimated for both varying initial sugar concentration and varying pH. Similarly, kinetic parameters are estimated and mathematical models are proposed for the production of L-lactic acid from xylose using genetically engineered Escherichia coli B for both Luria–Bertani (LB) and mineral salts (NBS) medium, the sucrose-based D-lactic acid production from a metabolically engineered Escherichia coli and HBUT-D medium from glucose and HBUT-D medium from sucrose. The model performance for all cases has been measured statistically using the coefficient of determination (R ²) and parameters confidence interval values for each experimental data set. This is one of the novel studies in which 14 kinetic parameters of biochemical models are estimated and reported for 11 number of different experimental data sets. Single-, bi-, and tri-objective optimization studies focusing on fermentation efficiency consisting of 4 different objectives from cane-sugar molasses are analyzed. The gray relational analysis (GRA) method is employed to rank the obtained Pareto solution and to guide the decision maker in selecting the best-ranked solution from the set of non-dominated solutions.