Efficient production of l-lactic acid with high optical purity by alkaliphilic Bacillus sp. WL-S20

Meng, Ying; Xue, Yanfen; Yu, Bo; Gao, Chenghua; Ma, Yanhe

doi:10.1016/j.biortech.2012.03.103

Cited by 82 publications

(45 citation statements)

References 27 publications

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“…Those studies that have been done focus primarily on thermophilic organisms of the Bacillus genus (Meng et al, 2012, Tongpim et al, 2013, Ma et al, 2014, Xu & Xu, 2014 which have high efficiencies but depend on the oxygen supply during fermentation. The strain USBA-018 grew at an optimum temperature of 65°C which considerably limits the risk of contamination during fermentation of sugars.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of biological production of lactic acid in a synthetic medium and in Aloe vera (L.) Burm. f. processing by-products

Gómez-Gómez

Giraldo-Estrada

Habeych³

et al. 2015

Univ. Sci.

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This study evaluated lactic acid production through batch fermentation in a bioreactor with <em>Thermoanaerobacter</em> sp. strain USBA-018 and a chemically defined culture medium and with hydrolyzed pressed extract of <em>Aloe vera</em> peel (AHE). The strain USBA-018 fermented various sugars, but its primary end-product was L-lactic acid. Factors which influenced L- lactic acid production were pH, addition of yeast extract (YE) and manganese chloride. Under the most favorable growing conditions for the production of lactic acid, yield (Yp/s) increased from 0.66 to 0.96 g/g with a productivity (Qp) of 0.62 g.l-1.h and a maximum lactic acid concentration of 178 mM at 26 hours of fermentation. When AHE was used, 93.3 mM, or 0.175 g.h/L, was obtained. These results show the potential for transformation of sugars that strain USBA-018 offers, but additional studies are needed to find out if different strategies using AHE as carbon source can produce large enough quantities of lactic acid to allow AHE to become a low-cost alternative substrate.

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Section: Discussionmentioning

confidence: 99%

Evaluation of biological production of lactic acid in a synthetic medium and in Aloe vera (L.) Burm. f. processing by-products

Gómez-Gómez

Giraldo-Estrada

Habeych³

et al. 2015

Univ. Sci.

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“…The importance of yeast extract, peptone and beef extract supplement could be explained by the fact that it contains critical amounts of vitamins and trace elements essential for LA biosynthesis [26]. In the other studies, the peanut meal concentration of 20g/l was the most favourable for L-LA production by Bacillus coagulans WCP10-4 [7].…”

Section: Optimization Of Fermentation Mediummentioning

confidence: 99%

“…fungi and LA producing bacteria [6]. On the other hand, most of these organisms preferred the neutral or slightly acidic pH range of 5.5-6.5 [7] that might increase the risk of contamination. Fermentation at alkaline conditions is one of the potential solutions to overcome this challenge, as these conditions are not favourable for most contaminant strains [8].…”

Section: Introductionmentioning

confidence: 99%

“…These microorganisms can tolerate high level of salts especially mono valent ions as sodium ions that is an advantageous character [7]. Their tolerance to these levels of salt and high value of pH could also minimize the risk of contamination [10].…”

Section: Introductionmentioning

confidence: 99%

“…Except for an alkalophilic Bacillus sp. WL-S20 that produced 225g/l from glucose at a yield of 99.3g/g using multi-pulse Fed batch fermentation [7], the final LA concentration (140.8g/l) and LA yield (0.93-0.99g/g of glucose consumed) obtained in the current study under alkaliphilic condition using the green neutralizer (NaOH) to maintain the pH during fermentation were acceptable when compared with other wilD-type alkaliphilic strains e.g Halolactibacillus halophilus (65.8g/l L-LA with yield of 0.76g/g) [10], Exiguobacterium 8-11-1 (125g/l of L-LA with a yield of 0.98g/g) [12], Enterococcus casseliflavus 79w3 (103g/l of L-LA with yield of 0.80g/g) [13].…”

Section: Fed Batch Fermentationmentioning

confidence: 99%

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Effective Production of Lactic Acid by a Newly Isolated Alkaliphilic Psychrobacter maritimus BoMAir 5 Strain

Ma¹,

Hassan²,

Ms³

et al. 2016

JABB

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The contamination risk during lactic acid production is one of the challenges to be overcome for effective fermentation because most reported lactic acid bacteria are neutrophilic strains. Therefore, in this study, a newly isolated alkaliphilic lactic acid bacterium was selected among several isolates obtained from natural sources. This isolate was identified as Psychrobacter maritimus BoMAir 5 using morphological, biochemical fermentation tests and16S rRNA gene sequencing. The strain exhibited homo lactic acid fermentation from glucose at pH 9.0. It also showed broad sugars utilization especially those derived from lignocellulosic biomasses. Cultural and nutritional conditions were optimized for efficient lactic acid fermentation. Lactic acid concentration of 140.8g/l with yield of 0.94g/g of consumed glucose was obtained using multi-pulse Fed batch fermentation system with pH controlled at 9.0 and 40°C. For biotechnological application, Psychrobacter maritimus BoMAir 5 represents a potential strain for high lactic acid production under conditions that limit the contamination risk of fermentation.

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Biotechnological advances in lactic acid production by lactic acid bacteria: lignocellulose as novel substrate

Cubas-Cano

González‐Fernández

Ballesteros

et al. 2018

Biofuels Bioprod Bioref

152

101

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The production of high added-value products from lignocellulose is proposed as a suitable alternative to petroleum-based resources in terms of environmental preservation, sustainability, and circular economy. Lactic acid is a versatile building block that can be produced via fermentative routes by several groups of microorganisms, including yeasts and microalgae, which are bacteria recognized to achieve the highest concentrations. Lactic acid, among other substances, can be used as a starting point in the production of poly-lactic acid, which is a biopolymer with many applications due to its resistance, durability, biodegradability, and biocompatibility. Lactic acid production can be performed from lignocellulosic biomass. However, lactic acid production from lignocellulose faces several hurdles such as carbohydrate hydrolysis to release sugars, the co-utilization of sugar mixtures by the fermenting microorganism, and the presence of degradation compounds released during pretreatment. In this review, a general overview of lactic-acid bacterial fermentation from lignocellulose is provided, starting from the potential substrates and their composition, the different metabolic pathways involved, and the purifi cation steps. The main challenges are discussed and the newest approaches to solve the limitations of the process are proposed.

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Efficient production of l-lactic acid with high optical purity by alkaliphilic Bacillus sp. WL-S20

Cited by 82 publications

References 27 publications

Evaluation of biological production of lactic acid in a synthetic medium and in Aloe vera (L.) Burm. f. processing by-products

Evaluation of biological production of lactic acid in a synthetic medium and in Aloe vera (L.) Burm. f. processing by-products

Effective Production of Lactic Acid by a Newly Isolated Alkaliphilic Psychrobacter maritimus BoMAir 5 Strain

Biotechnological advances in lactic acid production by lactic acid bacteria: lignocellulose as novel substrate

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