Karp S. G. auteur aut IRD Igashiyama A. H. auteur aut IRD Siqueira P. F. auteur aut IRD Carvalho J. C. auteur aut IRD Vandenberghe L. P. S. auteur aut IRD Thomaz-Soccol V. auteur aut IRD Coral J. auteur aut IRD Tholozan Jean-Luc auteur aut IRD Pandey A. auteur aut IRD Soccol C. R. auteur aut IRD text journalArticle eng Lactic acid is a product that finds several applications in food, cosmetic, pharmaceutical and chemical industries. The main objective of this work was the development of a bioprocess to produce L(+)-lactic acid using soybean vinasse as substrate. Among ten strains, Lactobacillus agilis LPB 56 was selected for fermentation, due to its ability to metabolize the complex oligosaccharides. Fermentation was conducted without need for supplementary inorganic nitrogen sources or yeast extract. Kinetic and yield parameters determined at laboratory scale were 0.864 and 0.0162 for Y-P/S and Y-X/S, 0.0145 g/L h (r(x)), 1.32 g/L h (r(s)) and 1.13 g/L h (r(p)). The use of vinasse enriched with soybean molasses provided higher lactic acid concentration (138 g/L), the best proportion of inoculum being 25% (v/v). After scale-up to a pilot plant, kinetic and yield parameters were 0.849 and 0.0353 for Y-P/S and Y-X/S, 0.0278 g/L h (r(x)), 0.915 g/L h (r(s)) and 0.863 g/L h (r(p)). specialized Soybean vinasse Soybean molasses L(+)-lactic acid 080 102 2 1765-1772 2011 0960-8524 https://www.documentation.ird.fr/hor/PAR00006582 10.1016/j.biortech.2010.08.102 0960-8524 https://www.documentation.ird.fr/hor/PAR00006582 IRD - Base Horizon / Pleins textes 2011-04-07 2017-08-23 PAR00006582 fre