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An optimal carbon source can enhance the Paracin 1.7 titer and reduce carbon source consumption in cocultures of Lacticaseibacillus paracasei HD1.7 and Bacillus spp. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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2
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Akarca G, Ozkan M, Ozcan T. The impact of solution plasma processing combine with pulsed electric field on the viability of probiotic bacteria, microbial growth and structure of drinking yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Gokhan Akarca
- Afyon Kocatepe University Faculty of Engineering, Department of Food Engineering, Ahmet Necret Sezer Campus Afyonkarahisar Turkey
| | - Mehmet Ozkan
- Afyon Kocatepe University Faculty of Science and Literature, Department of Physics, Ahmet Necret Sezer Campus Afyonkarahisar Turkey
| | - Tulay Ozcan
- Bursa Uludag University Faculty of Agriculture, Department of Food Engineering, Gorukle Campus Bursa Turkey
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3
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Abstract
The aim of the present study is the isolation and characterization of the lactic acid bacteria from idly batter, a traditional Indian fermented product. To achieve the aim, 10 idly batter samples were selected from different regions of Kadapa district. In the primary isolation and screening process, 50 lactic-acid-producing bacteria were isolated, and from them, six strains were selected based on their lactic acid yielding capacity for further evaluation. The selected cultures were studied for their phenotypic characters, and all cultures were Gram positive, cocci, and catalase negative. All the six strains were tested for their growth and lactic acid production at above 35 °C, and finally, one strain that showed good growth at 50 °C was selected for further characterization. Molecular characterization by 16S rRNA gene analysis and BLAST analysis revealed 99% similarity with Pediococcus pentosaceus Ni1142. The isolated culture was named as Pediococcus sp. HLV1, and the sequence was submitted to the NCBI databank as accession number MH921241. The isolated strain is able to utilize a wide range of carbohydrate substrates including glucose, fructose, sucrose, lactose, maltose, and xylose. The major fermentation product from glucose is lactic acid. Pediococcus sp. HLV1 showed optimum growth and production of lactic acid with glucose as carbon source (10%) and yeast extract as nitrogen source (0.3%) at pH 7.0 and 40 °C. As well-known probiotic bacteria, the isolated Pediococcus spp. also showed antimicrobial activity against both Gram-positive and Gram-negative bacteria and more specifically inhibited Gram-positive Bacillus. Using the above optimal conditions, lactic acid from a fresh mango peel extract was studied, and at the end of the fermentation, 5.2% (v/v) of lactic acid was produced. In conclusion, the isolated LAB Pediococcus sp. strain HLV1 is able to grow and produce lactic acid at a high temperature (45 °C) and to survive at 50 °C. Mango peel, a by-product of mango pulp industries, can be utilized as one of the economically cheap feedstocks for industrial production of lactic acid by the Pediococcus sp. strain HLV1.
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de Albuquerque TL, Marques Júnior JE, de Queiroz LP, Ricardo ADS, Rocha MVP. Polylactic acid production from biotechnological routes: A review. Int J Biol Macromol 2021; 186:933-951. [PMID: 34273343 DOI: 10.1016/j.ijbiomac.2021.07.074] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/07/2021] [Accepted: 07/11/2021] [Indexed: 12/13/2022]
Abstract
Polylactic acid (PLA) has been highlighted as an important polymer due to its high potential for applicability in various areas, such as in the chemical, medical, pharmaceutical or biotechnology field. Very recently, studies have reported its use as a basic component for the production of personal protective equipment (PPE) required for the prevention of Sars-Cov-2 contamination, responsible for the cause of coronavirus disease, which is currently a major worldwide sanitary and social problem. PLA is considered a non-toxic, biodegradable and compostable plastic with interesting characteristics from the industrial point of view, and it emerges as a promising product under the concept of "green plastic", since most of the polymers produced currently are petroleum-based, a non-renewable raw material. Biotechnology routes have been mentioned as potential methodologies for the production of this polymer, especially by enzymatic routes, in particular by use of lipases enzymes. The availability of pure lactic acid isomers is a fundamental aspect of the manufacture of PLA with more interesting mechanical and thermal properties. Due to the technological importance that PLA-based polymers are acquiring, as well as their characteristics and applicability in several fields, especially medical, pharmaceutical and biotechnology, this review article sought to gather very recent information regarding the development of research in this area. The main highlight of this study is that it was carried out from a biotechnological point of view, aiming at a totally green bioplastic production, since the obtaining of lactic acid, which will be used as raw material for the PLA synthesis, until the degradation of the polymer obtained by biological routes.
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Affiliation(s)
- Tiago Lima de Albuquerque
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - José Edvan Marques Júnior
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Lívia Pinheiro de Queiroz
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Anderson Diógenes Souza Ricardo
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Maria Valderez Ponte Rocha
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil.
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5
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How Y, Pui L. Survivability of microencapsulated probiotics in nondairy beverages: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yuhsuan How
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University Wilayah Persekutuan Kuala Lumpur Malaysia
| | - Liewphing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University Wilayah Persekutuan Kuala Lumpur Malaysia
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Culturable Bacterial Community on Leaves of Assam Tea ( Camellia sinensis var. assamica) in Thailand and Human Probiotic Potential of Isolated Bacillus spp. Microorganisms 2020; 8:microorganisms8101585. [PMID: 33066699 PMCID: PMC7602384 DOI: 10.3390/microorganisms8101585] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/10/2020] [Accepted: 10/13/2020] [Indexed: 12/28/2022] Open
Abstract
Assam tea plants (Camellia sinensis var. assamica) or Miang are found in plantations and forests of Northern Thailand. Leaf fermentation has been performed for centuries, but little information is available about their associated microbial community. One hundred and fifty-seven bacterial isolates were isolated from 62 Assam tea leaf samples collected from 6 provinces of Northern Thailand and classified within the phyla of Firmicutes, Actinobacteria, and Proteobacteria. Phayao and Phrae provinces exhibited the highest and the lowest bacterial diversities, respectively. The bacterial community structural pattern demonstrated significant differences between the west and the east sides. Since some Bacillus spp. have been reported to be involved in fermented Miang, Bacillus spp. isolated in this study were chosen for further elucidation. Bacillus siamensis ML122-2 exhibited a growth inhibitory effect against Staphylococcus aureus ATCC 25923 and MRSA DMST 20625, and the highest survival ability in simulated gastric and intestinal fluids (32.3 and 99.7%, respectively), autoaggregation (93.2%), cell surface hydrophobicity (50.0%), and bacterial adherence with Vero cells (75.8% of the control Lactiplantibacillusplantarum FM03-1). This B. siamensis ML122-2 is a promising probiotic to be used in the food industry and seems to have potential antibacterial properties relevant for the treatment of antibiotic-resistant infections.
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Abedi E, Hashemi SMB. Lactic acid production - producing microorganisms and substrates sources-state of art. Heliyon 2020; 6:e04974. [PMID: 33088933 PMCID: PMC7566098 DOI: 10.1016/j.heliyon.2020.e04974] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/08/2020] [Accepted: 09/16/2020] [Indexed: 01/18/2023] Open
Abstract
Lactic acid is an organic compound produced via fermentation by different microorganisms that are able to use different carbohydrate sources. Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. have been showing interesting fermentation capacities. The use of Bacillus spp. revealed good possibilities to reduce the fermentative costs. Interestingly, lactic acid high productivity was achieved by Corynebacterium glutamicum and E. coli, mainly after engineering genetic modification. Fungi, like Rhizopus spp. can metabolize different renewable carbon resources, with advantageously amylolytic properties to produce lactic acid. Additionally, yeasts can tolerate environmental restrictions (for example acidic conditions), being the wild-type low lactic acid producers that have been improved by genetic manipulation. Microalgae and cyanobacteria, as photosynthetic microorganisms can be an alternative lactic acid producer without carbohydrate feed costs. For lactic acid production, it is necessary to have substrates in the fermentation medium. Different carbohydrate sources can be used, from plant waste as molasses, starchy, lignocellulosic materials as agricultural and forestry residues. Dairy waste also can be used by the addition of supplementary components with a nitrogen source.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
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8
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Rungsirivanich P, Inta A, Tragoolpua Y, Thongwai N. Partial rpoB Gene Sequencing Identification and Probiotic Potential of Floricoccus penangensis ML061-4 Isolated from Assam Tea (Camellia sinensis var. assamica). Sci Rep 2019; 9:16561. [PMID: 31719601 PMCID: PMC6851367 DOI: 10.1038/s41598-019-52979-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Accepted: 10/27/2019] [Indexed: 12/22/2022] Open
Abstract
Assam tea or Miang is a local name of Camellia sinensis var. assamica in northern Thailand. By the local wisdom, Assam tea leaves are used as the raw material in tea fermentation to produce “Fermented Miang” consumed by people in northern Thailand and the countries nearby. In this study, twenty-eight bacterial isolates were obtained from Assam tea leaf samples collected from Nan province, Thailand. Bacterial isolates were identified within 6 genera including Bacillus, Floricoccus, Kocuria, Lysinibacillus, Micrococcus and Staphylococcus. Among these, the strain ML061-4 shared 100.0 and 99.4% similarity of 16S rRNA and rpoB gene sequence with F. penangensis JCM 31735T, respectively. This is the first discovery of F. penangensis in Thailand. F. penangensis ML061-4 exhibited probiotic characteristics including lactic acid production (9.19 ± 0.10 mg/ml), antibacterial activities (Escherichia coli ATCC 25922 and E. coli O157:H7 DMST 12743), acid and bile salt tolerance (71.1 and 54.9%, respectively), autoaggregation (97.0%), coaggregation (66.0% with E. coli O157:H7), cell surface hydrophobicity (90.0%), bacterial adhesion (82.9% with Lactobacillus plantarum FM03-1), competitive inhibition (17.8% with E. coli O157:H7) and competitive exclusion (34.9% with E. coli O157:H7). Overall, the data suggested that F. penangensis ML061-4 had a great potential to be a probiotic.
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Affiliation(s)
- Patthanasak Rungsirivanich
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.,Graduate School, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Angkhana Inta
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.,Center of Excellence in Bioresources for Agriculture, Industry and Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Yingmanee Tragoolpua
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.,Center of Excellence in Bioresources for Agriculture, Industry and Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Narumol Thongwai
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand. .,Center of Excellence in Bioresources for Agriculture, Industry and Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand.
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9
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Taleghani HG, Ghoreyshi AA, Najafpour GD. Thin film composite nanofiltration membrane for lactic acid production in membrane bioreactor. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.01.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Hashemi SMB, Mousavi Khaneghah A, Saraiva JA, Jambrak AR, Barba FJ, Mota MJ. Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup. Appl Microbiol Biotechnol 2018; 102:2635-2644. [DOI: 10.1007/s00253-018-8789-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 12/12/2017] [Accepted: 01/16/2018] [Indexed: 10/18/2022]
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11
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Rezvani F, Ardestani F, Najafpour G. Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture. Braz J Microbiol 2017; 48:251-258. [PMID: 28089612 PMCID: PMC5470453 DOI: 10.1016/j.bjm.2016.12.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2015] [Accepted: 09/20/2016] [Indexed: 11/21/2022] Open
Abstract
Kinetic behaviors of five Lactobacillus strains were investigated with Contois and Exponential models. Awareness of kinetic behavior of microorganisms is essential for their industrial process design and scale up. The consistency of experimental data was evaluated using Excel software. L. bulgaricus was introduced as the most efficient strain with the highest biomass and lactic acid yield of 0.119 and 0.602gg-1 consumed lactose, respectively. The biomass and carbohydrate yield of L. fermentum and L. lactis were slightly less and close to L. bulgaricus. Biomass and lactic acid production yield of 0.117 and 0.358 for L. fermentum and 0.114 and 0.437gg-1 for L.actobacillus lactis were obtained. L. casei and L. delbrueckii had the less biomass yield, nearly 11.8 and 22.7% less than L. bulgaricus, respectively. L. bulgaricus (R2=0.9500 and 0.9156) and L. casei (R2=0.9552 and 0.8401) showed acceptable consistency with both models. The investigation revealed that the above mentioned models are not suitable to describe the kinetic behavior of L. fermentum (R2=0.9367 and 0.6991), L. delbrueckii (R2=0.9493 and 0.7724) and L. lactis (R2=0.8730 and 0.6451). Contois rate equation is a suitable model to describe the kinetic of Lactobacilli. Specific cell growth rate for L. bulgaricus, L. casei, L. fermentum, L. delbrueckii and L. lactis with Contois model in order 3.2, 3.9, 67.6, 10.4 and 9.8-fold of Exponential model.
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Affiliation(s)
- Fazlollah Rezvani
- Islamic Azad University, Shahrood Branch, Department of Chemical Engineering, Shahrood, Iran
| | - Fatemeh Ardestani
- Islamic Azad University, Qaemshahr Branch, Department of Chemical Engineering, Qaemshahr, Iran.
| | - Ghasem Najafpour
- Babol Nooshirvani University of Technology, Faculty of Chemical Engineering, Biotechnology Research Lab., Babol, Iran
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12
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Simultaneous Saccharification and Fermentation of Sugar Beet Pulp with Mixed Bacterial Cultures for Lactic Acid and Propylene Glycol Production. Molecules 2016; 21:molecules21101380. [PMID: 27763527 PMCID: PMC6272889 DOI: 10.3390/molecules21101380] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 10/07/2016] [Accepted: 10/12/2016] [Indexed: 12/05/2022] Open
Abstract
Research into fermentative production of lactic acid from agricultural by-products has recently concentrated on the direct conversion of biomass, whereby pure sugars are replaced with inexpensive feedstock in the process of lactic acid production. In our studies, for the first time, the source of carbon used is sugar beet pulp, generated as a by-product of industrial sugar production. In this paper, we focus on the simultaneous saccharification of lignocellulosic biomass and fermentation of lactic acid, using mixed cultures with complementary assimilation profiles. Lactic acid is one of the primary platform chemicals, and can be used to synthesize a wide variety of useful products, including green propylene glycol. A series of controlled batch fermentations was conducted under various conditions, including pretreatment with enzymatic hydrolysis. Inoculation was performed in two sequential stages, to avoid carbon catabolite repression. Biologically-synthesized lactic acid was catalytically reduced to propylene glycol over 5% Ru/C. The highest lactic acid yield was obtained with mixed cultures. The yield of propylene glycol from the biological lactic acid was similar to that obtained with a water solution of pure lactic acid. Our results show that simultaneous saccharification and fermentation enables generation of lactic acid, suitable for further chemical transformations, from agricultural residues.
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Abdel-Rahman MA, Sonomoto K. Opportunities to overcome the current limitations and challenges for efficient microbial production of optically pure lactic acid. J Biotechnol 2016; 236:176-92. [DOI: 10.1016/j.jbiotec.2016.08.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Accepted: 08/11/2016] [Indexed: 10/21/2022]
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Binczarski M, Berlowska J, Stanishevsky A, Witonska I. Biologically synthesized crude calcium lactate as a substrate for propylene glycol production. RSC Adv 2016. [DOI: 10.1039/c6ra20722g] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lactic acid (LA) can be obtained easily through fermentation of saccharides, and is an extremely useful building block for the synthesis of valuable chemicals, including propylene glycol (PG).
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Affiliation(s)
- M. Binczarski
- Institute of General and Ecological Chemistry
- Lodz University of Technology
- Lodz
- Poland
| | - J. Berlowska
- Institute of Fermentation Technology and Microbiology
- Lodz University of Technology
- 90-924 Lodz
- Poland
| | - A. Stanishevsky
- Department of Physics
- University of Alabama at Birmingham
- Birmingham
- USA
| | - I. Witonska
- Institute of General and Ecological Chemistry
- Lodz University of Technology
- Lodz
- Poland
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Rodrigues AKO, Maia DLH, Fernandes FAN. PRODUCTION OF LACTIC ACID FROM GLYCEROL BY APPLYING AN ALKALINE HYDROTHERMAL PROCESS USING HOMOGENEOUS CATALYSTS AND HIGH GLYCEROL CONCENTRATION. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2015. [DOI: 10.1590/0104-6632.20150323s00003356] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Zhang Y, Vadlani PV. Lactic acid production from biomass-derived sugars via co-fermentation of Lactobacillus brevis and Lactobacillus plantarum. J Biosci Bioeng 2015; 119:694-9. [PMID: 25561329 DOI: 10.1016/j.jbiosc.2014.10.027] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 10/01/2014] [Accepted: 10/29/2014] [Indexed: 10/24/2022]
Abstract
Lignocellulosic biomass is an attractive alternative resource for producing chemicals and fuels. Xylose is the dominating sugar after hydrolysis of hemicellulose in the biomass, but most microorganisms either cannot ferment xylose or have a hierarchical sugar utilization pattern in which glucose is consumed first. To overcome this barrier, Lactobacillus brevis ATCC 367 was selected to produce lactic acid. This strain possesses a relaxed carbon catabolite repression mechanism that can use glucose and xylose simultaneously; however, lactic acid yield was only 0.52 g g(-1) from a mixture of glucose and xylose, and 5.1 g L(-1) of acetic acid and 8.3 g L(-1) of ethanol were also formed during production of lactic acid. The yield was significantly increased and ethanol production was significantly reduced if L. brevis was co-cultivated with Lactobacillus plantarum ATCC 21028. L. plantarum outcompeted L. brevis in glucose consumption, meaning that L. brevis was focused on converting xylose to lactic acid and the by-product, ethanol, was reduced due to less NADH generated in the fermentation system. Sequential co-fermentation of L. brevis and L. plantarum increased lactic acid yield to 0.80 g g(-1) from poplar hydrolyzate and increased yield to 0.78 g lactic acid per g of biomass from alkali-treated corn stover with minimum by-product formation. Efficient utilization of both cellulose and hemicellulose components of the biomass will improve overall lactic acid production and enable an economical process to produce biodegradable plastics.
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Affiliation(s)
- Yixing Zhang
- Bioprocessing and Renewable Energy Laboratory, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Praveen V Vadlani
- Bioprocessing and Renewable Energy Laboratory, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Department of Chemical Engineering, Kansas State University, Manhattan, KS 66506, USA.
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17
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Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review. POL J FOOD NUTR SCI 2014. [DOI: 10.2478/pjfns-2013-0018] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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18
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Karbasi M, Yarmand MS, Mousavi M. Fermentation Potential of L
actobacillus rhamnosus
and L
actobacillus acidophilus
in Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12297] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mehri Karbasi
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-77871 Karaj Iran
| | - Mohammad Saeed Yarmand
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-77871 Karaj Iran
| | - Mohammad Mousavi
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-77871 Karaj Iran
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Sakdaronnarong C, Srimarut N, Lucknakhul N, Na-songkla N, Jonglertjunya W. Two-step acid and alkaline ethanolysis/alkaline peroxide fractionation of sugarcane bagasse and rice straw for production of polylactic acid precursor. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2014.02.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Lactic Acid Yield Using Different Bacterial Strains, Its Purification, and Polymerization through Ring-Opening Reactions. INT J POLYM SCI 2014. [DOI: 10.1155/2014/365310] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Laboratory-scale anaerobic fermentation was performed to obtain lactic acid from lactose, using five lactic acid bacteria:Lactococcus lactis, Lactobacillus bulgaricus, L. delbrueckii, L. plantarum,andL. delbrueckii lactis. A yield of 0.99 g lactic acid/g lactose was obtained withL. delbrueckii, from which a final concentration of 80.95 g/L aqueous solution was obtained through microfiltration, nanofiltration, and inverse osmosis membranes. The lactic acid was polymerized by means of ring-opening reactions (ROP) to obtain poly-DL-lactic acid (PDLLA), with a viscosity average molecular weight (Mv) of 19,264 g/mol.
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21
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Recent advances in lactic acid production by microbial fermentation processes. Biotechnol Adv 2013; 31:877-902. [DOI: 10.1016/j.biotechadv.2013.04.002] [Citation(s) in RCA: 607] [Impact Index Per Article: 55.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2012] [Revised: 04/14/2013] [Accepted: 04/15/2013] [Indexed: 11/18/2022]
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22
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Castillo Martinez FA, Balciunas EM, Salgado JM, Domínguez González JM, Converti A, Oliveira RPDS. Lactic acid properties, applications and production: A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.11.007] [Citation(s) in RCA: 401] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0962-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Sequential optimization approach for enhanced production of glutamic acid from Corynebacterium glutamicum 2262 using date juice. BIOTECHNOL BIOPROC E 2012. [DOI: 10.1007/s12257-011-0486-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Guilherme AA, Silveira MS, Fontes CPML, Rodrigues S, Fernandes FAN. Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0670-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Abdel-Rahman MA, Tashiro Y, Sonomoto K. Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria: overview and limits. J Biotechnol 2011; 156:286-301. [PMID: 21729724 DOI: 10.1016/j.jbiotec.2011.06.017] [Citation(s) in RCA: 264] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2011] [Revised: 05/31/2011] [Accepted: 06/17/2011] [Indexed: 10/18/2022]
Abstract
Lactic acid is an industrially important product with a large and rapidly expanding market due to its attractive and valuable multi-function properties. The economics of lactic acid production by fermentation is dependent on many factors, of which the cost of the raw materials is very significant. It is very expensive when sugars, e.g., glucose, sucrose, starch, etc., are used as the feedstock for lactic acid production. Therefore, lignocellulosic biomass is a promising feedstock for lactic acid production considering its great availability, sustainability, and low cost compared to refined sugars. Despite these advantages, the commercial use of lignocellulose for lactic acid production is still problematic. This review describes the "conventional" processes for producing lactic acid from lignocellulosic materials with lactic acid bacteria. These processes include: pretreatment of the biomass, enzyme hydrolysis to obtain fermentable sugars, fermentation technologies, and separation and purification of lactic acid. In addition, the difficulties associated with using this biomass for lactic acid production are especially introduced and several key properties that should be targeted for low-cost and advanced fermentation processes are pointed out. We also discuss the metabolism of lignocellulose-derived sugars by lactic acid bacteria.
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Affiliation(s)
- Mohamed Ali Abdel-Rahman
- Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Hakozaki, Higashi-ku, Fukuoka, Japan
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Production of lactic acid from cheese whey by batch cultures of Lactobacillus helveticus. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0264-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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