Characterization of yeasts with high L[+]‐lactic acid production: Lactic acid specific soft‐agar overlay (LASSO) and TAFE‐patterns

Abstract

Only few yeast strains are known for the high level production of L[+]-lactate. We report indications for the conspecifity of Kluyveromyces thermotolerans (formerly Saccharomyces veronae) strain CBS 4728 with Stamm 42 (formerly Saccharomyces pretoriensis, RADLER 1984). We suggest that Stamm 42 has little, if any relationship to Saccharomyces cerevisiae. Furthermore, we have optimized the method of Subden et al. (1982) for the detection of lactate producing microorganisms. Using this method in a screening with 100 yeast strains of our institute collection, we could not find additional strains with high L[+]-lactate production. This method may provide a useful tool for the molecular cloning of the unique yeast L[+]-LDH1) gene (s).

Stereocomplexed polylactides (Neo‐PLA) as high‐performance bio‐based polymers: their formation, properties, and application

“…The discovery of sc‐PLA has increased the importance of the synthesis of D ‐lactic acid, which is not readily available at present. Since L ‐lactic acid has historically been widely used as a food additive187–189 the production of L ‐lactic acid by fermentation has already been established on the industrial scale 190–192. On the other hand, the fermentation to D ‐lactic acid has been little studied, and its microbial productivity is not well known 193, 194…”

16 years research on lactic acid production with yeast – ready for the market?

“…One of the few yeast strains naturally producing lactic acid is Kluyveromyces thermotolerans Witte et al 1989). However, the efficiency is very low.…”

“…However, it appears worthwhile to explore existing yeast strain collections for the ability to produce lactic acid. Witte et al provided an agar plate based assay for this purpose (Witte et al 1989). However, since the suggestion of this assay 20 years ago, no further yeasts producing lactic acid have been identified.…”

The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems

“…thermotolerans to produce lactic acid during alcoholic fermentation [ 16 ]. Lactic acid production is an uncommon metabolic activity among yeasts [ 17 ] but it is, however, of great biotechnological interest [ 18 , 19 ]. The maximum reported lactic acid concentration obtained during L .…”