Engineering wild-type robust Pediococcus acidilactici strain for high titer l- and d-lactic acid production from corn stover feedstock

Yi, Xia; Zhang, Peng; Sun, Jiaoe; Tu, Yi Fan; Gao, Qinghai; Zhang, Jian; Bao, Jie

doi:10.1016/j.jbiotec.2015.11.014

Cited by 76 publications

(56 citation statements)

References 22 publications

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“…Regarding the production of d-(−)-LA, 102.3 g·L −1 and 77.8 g·L −1 of >99% optical purity was obtained while conducting simultaneous saccharification and fermentation processes with lignocellulosic substrates. In these studies, L. plantarum reached a productivity of 0.7 g·L −1 ·h −1 in delignified kraft pulp, whereas Pediococcus acidilactici was able to produce 1.0 g·L −1 ·h −1 in corn stover hydrolysate [39,40].…”

Section: Lactic Acidmentioning

confidence: 91%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

131

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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Section: Lactic Acidmentioning

confidence: 91%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

131

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“…• Isolated or engineered homofermentative bacteria [33][34][35][36] Optical purity • Isolated or engineered bacteria encoding a LDH with high selectivity 35,36,66 • Effi cient purifi cation of the desired isomer Low cell densities • Cell recirculation: repeated fed-batch and membrane-integrated continuous culture 17,52 • Cell immobilization 51,53,54 Substrate inhibition…”

Section: Challengesmentioning

confidence: 99%

“…Following this strategy, two engineered L-LAand D-LA-producing bacteria were obtained from the wild-type Pediococcus acidilactici DQ2 that were able to produce 77 g/L of L-LA and 76 g/L of D-LA, respectively, using pretreated corn stover as substrate. 66 An appropriate strategy to maximize sugar utilization of lignocellulosic substrates is to engineer xylose-utilizing bacteria. To this end, xylose assimilating xylAB operon from L. pentosus -encoding xylose isomerase and xylulokinase -was introduced in L. plantarum, yielding 0.88 g/g of LA from delignifi ed hardwood pulp.…”

Section: New Lactic Acid Recovery Techniquesmentioning

confidence: 99%

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

153

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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“…rhamnosus to improve glucose tolerance and at the same time to enhance L-lactic acid production [133]. Disruption of D-lactate dehydrogenase (ldhD) gene or L-lactate dehydrogenase gene (ldhL) resulted in the formation of optically pure L-and D-lactic acids, respectively, by Pediococcus acidilactici [134] and D-lactic acid by Lb. plantarum [135,136].…”

Section: Genetically Modified Lactic Acid Bacteria As Cell Factoriesmentioning

confidence: 99%

Safety Aspects of Genetically Modified Lactic Acid Bacteria

Plavec

Berlec

2020

Microorganisms

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Lactic acid bacteria (LAB) have a long history of use in the food industry. Some species are part of the normal human microbiota and have beneficial properties for human health. Their long-standing use and considerable biotechnological potential have led to the development of various systems for their engineering. Together with novel approaches such as CRISPR-Cas, the established systems for engineering now allow significant improvements to LAB strains. Nevertheless, genetically modified LAB (GM-LAB) still encounter disapproval and are under extensive regulatory requirements. This review presents data on the prospects for LAB to obtain ‘generally recognized as safe’ (GRAS) status. Genetic modification of LAB is discussed, together with problems that can arise from their engineering, including their dissemination into the environment and the spread of antibiotic resistance markers. Possible solutions that would allow the use of GM-LAB are described, such as biocontainment, alternative selection markers, and use of homologous DNA. The use of GM-LAB as cell factories in closed systems that prevent their environmental release is the least problematic aspect, and this is also discussed.

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Engineering wild-type robust Pediococcus acidilactici strain for high titer l- and d-lactic acid production from corn stover feedstock

Cited by 76 publications

References 22 publications

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Multi-Product Lactic Acid Bacteria Fermentations: A Review

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

Safety Aspects of Genetically Modified Lactic Acid Bacteria

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