Effect of pH, glucoamylase, pullulanase and invertase addition on the degradation of residual sugar in L-lactic acid fermentation by Bacillus coagulans HL-5 with corn flour hydrolysate

Lv, Xiangyun; Yu, Bo; Tian, Xiaohui; Chen, Yu; Wang, Zejian; Zhuang, Yingping; Wang, Yonghong

doi:10.1016/j.jtice.2016.01.007

Cited by 20 publications

(18 citation statements)

References 24 publications

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“…The utilization of the saccharides was divided into two phases. A similar profile was observed during the production of lactic acid by B. coagulans HL-5 with a mixed sugar substrate [54]. The sucrose must be hydrolyzed by β-fructofuranosidase before utilization, and the expression of this enzyme may be inhibited in the presence of glucose.…”

Section: Discussionsupporting

confidence: 63%

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

et al. 2020

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Short-chain prebiotic fructo-oligosaccharides (FOS) produced by enzymatic conversion from sucrose often contains high concentration of monosaccharides as byproducts. In addition to conventional physical/chemical purification processes, microbial treatment is an alternative method to remove these byproducts. We used Bacillus coagulans to reduce the abundance of byproducts during the enzymatic production of FOS. It is a promising probiotic because this thermophilic and spore-forming bacterium remains viable and stable during food processing and storage. B. coagulans also produces lactic acid during the carbohydrate metabolism and is used industrially to produce lactic acid for medical and food/feed applications. We aimed to establish an evaluation system to screen different strains of B. coagulans for their performance and selected B. coagulans Thorne for the treatment of crude FOS due to its high growth rate, high sporulation rate, and low nutrient requirements. B. coagulans preferentially utilized monosaccharides over other sugar components of the FOS mixture. Glucose and fructose were completely consumed during the fermentation but 85% (w/w) of the total FOS remained. At the end of the fermentation, the total viable cell count of B. coagulans Thorne was 9.9 × 108 cfu·mL−1 and the maximum endospore count was 2.42 × 104 cfu·mL−1.

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Section: Discussionsupporting

confidence: 63%

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

et al. 2020

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“…Glucose and lactate concentrations were measured by SBA‐40E biosensor analyzer. By‐products including acetate, citrate, pyruvate, formate, and acetoin were measured by high‐performance liquid chromatography (Shimadzu LC‐20AT) as detailed before (Lv, Yu, et al, 2016). Amino acids were derivatized and then measured by gas chromatography–mass spectrometry (GC–MS).…”

Section: Methodsmentioning

confidence: 99%

“…Besides, B. coagulans is a homofermentative microorganism with a high yield of lactate production as it ferments glucose via the Embden-Meyerhof-Parnas (EMP) pathway, and xylose via the pentose phosphate pathway rather than the phosphoketolase pathway (Patel et al, 2006). Due to its advantageous properties, B. coagulans has become an important industrial lactic acid producer, thus leading to many studies focusing on strain screening (Aulitto, Fusco, Bartolucci, Franzén, & Contursi, 2017;Lv, Song, et al, 2016;Zheng, Cai, Jiang, Zhao, & Ouyang, 2014) and fermentation processes (Neu et al, 2016;Pleissner et al, 2016;Van Der Pol, Eggink, & Weusthuis, 2016;Zhang et al, 2016;Zhou, Ouyang, Xu, & Zheng, 2016). Despite the advances in those fields, the knowledge of metabolism of B. coagulans is, however, still limited, which could weaken its industrial potential.…”

Section: Introductionmentioning

confidence: 99%

Genome‐scale modeling for Bacillus coagulans to understand the metabolic characteristics

Sun

Liu

et al. 2020

Biotech & Bioengineering

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Lactic acid is widely used in many industries, especially in the production of polylactic acid. Bacillus coagulans is a promising lactic acid producer in industrial fermentation due to its thermophilic property. In this study, we developed the first genome-scale metabolic model (GEM) of B. coagulans iBag597, together with an enzyme-constrained model ec-iBag597. We measured strain-specific biomass composition and integrated the data into a biomass equation. Then, we validated iBag597 against experimental data generated in this study, including amino acid requirements and carbon source utilization, showing that simulations were generally consistent with the experimental results. Subsequently, we carried out chemostats to investigate the effects of specific growth rate and culture pH on metabolism of B. coagulans. Meanwhile, we used iBag597 to estimate the intracellular metabolic fluxes for those conditions. The results showed that B. coagulans was capable of generating ATP via multiple pathways, and switched among them in response to various conditions. With ec-iBag597, we estimated the protein cost and protein efficiency for each ATP-producing pathway to investigate the switches. Our models pave the way for systems biology of B. coagulans, and our findings suggest that maintaining a proper growth rate and selecting an optimal pH are beneficial for lactate fermentation.

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“…B. coagulans is an ideal microorganism in industrial lactic acid production due to its ability to ferment glucose and xylose to lactic acid in anaerobic conditions at temperatures under 50 °C [ 68 , 69 , 70 ]. In many research studies, lactic acid production from B. coagulans was carried out using sugarcane pulp [ 49 ], sorghum water [ 50 , 51 ], coffee extract [ 52 ], wheat straw [ 53 ], corn cob [ 54 , 55 ], lignocellulosic hydrolysate [ 71 ], and corn flour [ 56 ] as substrates.…”

Section: Products Of B Coagulansmentioning

confidence: 99%

Potential Use of Bacillus coagulans in the Food Industry

Konuray

Erginkaya

2018

Foods

175

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Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized.

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Effect of pH, glucoamylase, pullulanase and invertase addition on the degradation of residual sugar in L-lactic acid fermentation by Bacillus coagulans HL-5 with corn flour hydrolysate

Cited by 20 publications

References 24 publications

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans

Genome‐scale modeling for Bacillus coagulans to understand the metabolic characteristics

Potential Use of Bacillus coagulans in the Food Industry

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