Improvement of Enantiomeric l-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9

Klongklaew, Augchararat; Unban, Kridsada; Kanpiengjai, Apinun; Wongputtisin, Pairote; Pamueangmun, Punnita; Shetty, Kalidas; Khanongnuch, Chartchai

doi:10.3390/fermentation7020095

Cited by 9 publications

(4 citation statements)

References 44 publications

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“…MRS broth supplemented with 0.04% (w/v) of bromocresol purple was prepared, and the selected strains were inoculated and then 10. 3389/fmicb.2023.1297036 Frontiers in Microbiology 04 frontiersin.org incubated in a static condition at 37°C for 48 h. The isolates showing growth and yellow color were assumed to be LAB with LA-producing capability (Klongklaew et al, 2021).…”

Section: Qualitative Analysis Of Lactic Acid Production 231 Tube Testmentioning

confidence: 99%

Homofermentative Lactobacilli isolated from organic sources exhibit potential ability of lactic acid production

Stephen,

Saleh

2023

Front. Microbiol.

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There has been an increasing interest in recent years in lactic acid bacteria that are derived from organic sources for lactic acid production. This research article presents the isolation and identification of homofermentative lactic acid bacteria from various novel organic sources, followed by qualitative and quantitative analyses of lactic acid produced. A total of 32 isolates were identified initially from various sources, such as curd (C1, C2), probiotics (P1, P2, and P3), silage (Si1 and Si2), soil samples (S1, S2, and S3), vermicompost (V1 and V2), and Farmyard manure. Biochemical tests such as Gram’s staining, catalase test, and oxidase test were conducted for preliminary identification of lactic acid bacteria using De Man, Rogosa, and Sharpe agar (MRS) media. Through selection and identification, based on colony morphology and biochemical characteristics, 18 isolates were identified as lactic acid bacteria. The subsequent analysis included a tube test, screening for organic acid production, and homofermentative screening using homofermentative–heterofermentative differential (HHD) medium for qualitative analysis of lactic acid. The results revealed that 9 out of 18 selected strains were homofermentative and had promising potential for the production of lactic acid. Furthermore, six isolates (P1-1, S1-3, C2-1, V2-3, P2-1, and C1-1) from all of the nine positive strains were subjected to pH testing (0, 24, 48, and 72 h) and titrimetric assay for estimation of % crude lactic acid present. The presence of lactic acid was confirmed using thin-layer chromatography (TLC). L (+)-Lactic acid was quantified using a K-LATE enzymatic assay kit, for the best three isolates (P1-1, S1-3, C2-1). Finally, the strains were subjected to 16SrRNA sequencing and were identified as Lactobacilli. Based on the findings of the study, it could be concluded that homofermentative lactic acid bacteria with significant LA-producing ability can be obtained from different organic sources and may prove to be useful in the successful production of lactic acid for biotechnological applications.

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Section: Qualitative Analysis Of Lactic Acid Production 231 Tube Testmentioning

confidence: 99%

Homofermentative Lactobacilli isolated from organic sources exhibit potential ability of lactic acid production

Stephen,

Saleh

2023

Front. Microbiol.

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“…Lactic acid production from xylose utilization can be achieved homofermentatively or heterofermentatively not only on the basis of the producer strain but also on the xylose concentration and fermentation conditions [9,16,17]. Therefore, this experiment was conducted to determine the LA fermentation type and by-product formation at different xylose concentrations ranging from 5.0 to 100 g/L in batch fermentation at the optimal fermentation temperature (45 • C) and controlled pH of 6.5, as shown in Figure 1.…”

Section: Lactic Acid Fermentation Pattern At Different Xylose Concent...mentioning

confidence: 99%

“…Efficient sugar utilization and high LA titer, yield, and productivity are important key fermentation parameters for reducing the overall cost for industrial LA production [16,17]. For improving xylose utilization and LA fermentation efficiency, repeated-batch fermentation was conducted.…”

Section: Improved La Fermentation In Repeated Batch Processmentioning

confidence: 99%

Enterococcus faecium s6 Enabled Efficient Homofermentative Lactic Acid Production from Xylan-Derived Sugars

Abdel-Rahman

2022

Fermentation

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A thermotolerant Enterococcus faecium s6 strain exhibited homoferementative lactic acid (LA) production at high xylose concentration (≥50 g/L). In batch fermentation at 45 °C and controlled pH of 6.5, strain E. faecium s6 produced up to 72.9 g/L of LA with a yield of 0.99 g/g-consumed xylose and productivity of 1.74 g/L.h from 75 g/L xylose. An increased LA concentration and productivities with high yields were obtained in repeated batch fermentation that was conducted for 24 runs. In this mode, the strain could produce LA up 81.1 g/L within 5 h fermentation at a high productivity of 13.5 g/L.h and a yield of 1.02 g/g-consumed xylose. The strain was unable to consume birchwood xylan as sole carbon source. However, it could efficiently utilize xylooligosaccharides of xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose. The intracellular xylosidase activity was induced by xylose. Using xylooligosaccharide (50 g/L)/xylose (5 g/L) mixtures, the strain was able to produce maximum LA at 48.2 g/L within 120 h at a yield of 1.0 g/g-consumed sugar and productivity of 0.331 g/L.h. These results indicate that E. faecium s6 is capable of directly utilizing xylan-hydrolyzate and will enable the development of a feasible and economical approach to the production of LA from hemicellulosic hydrolysate.

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“…In the last 10 years, studies of co-culture fermentation have been on the rise. This approach has been utilised to produce organic acid (Klongklaew et al, 2021), biosurfactant (Hamza et al, 2018), bacterial cellulose (Hu et al, 2021), biofuel (Das et al, 2021;Chen, 2011), natural folate and vitamin B12 (Hugenschmidt et al, 2011), microalgal biomass (Kim et al, 2020) and probiotics (Mohamed Esivan et al, 2021;Ranadheera et al, 2016). It can be said that co-culture fermentation is employed for two purposes; to enable substrate conversion and to improve process performance (Canon et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of Initial Rice Bran Concentration and Inoculum's Ratio on Microbial Growth of Co-culture Fermentation

Tan

Rashid

Esivan

et al. 2022

BBT

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Co-culture fermentation is widely applied for its synergistic effects. The synergistic effects of lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are reported to improve the ruminant feed efficiency through the supplementations of probiotics. However, although co-culture fermentation of LAB and PAB has been recently demonstrated, the effects of carbon source and inoculum’s ratio on the microbial growth in co-fermentation are still not well-explored. Thus, this study was carried out to investigate the effect of rice bran concentration, as carbon source and inoculum’s ratio on the growth of L. casei and P. jensenii in co-culture fermentation. Reducing sugar content was extracted from rice bran through autoclave at 121℃ for 15 minutes. Co-culture fermentation was carried out in 2 stages: rice bran extract concentration’s variation and inoculum’s ratio variation. Co-culture in 20% w/v of RBE concentration showed the highest yield coefficient of YX/S of 0.265 g biomass/g substrate and YP/S of 0.715 g propionic acid/g substrate. Therefore, 20% w/v RBE concentration was used for the study of inoculum’s ratio. The YX/S (0.254 g biomass/g substrate) and YP/S (0.653 g propionic acid/g substrate) of ratio 1:4 was slightly lower than ratio 1:8, but the viability of L. casei (8.934 log10 CFU/mL) and P. jensenii (9.420 log10 CFU/mL) was the highest in ratio 1:4. Although increase of PAB ratio can increase biomass produced, but ratio 1:4 can achieve higher microbes’ viability which is important in the development of probiotics products.

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Improvement of Enantiomeric l-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9

Cited by 9 publications

References 44 publications

Homofermentative Lactobacilli isolated from organic sources exhibit potential ability of lactic acid production

Homofermentative Lactobacilli isolated from organic sources exhibit potential ability of lactic acid production

Enterococcus faecium s6 Enabled Efficient Homofermentative Lactic Acid Production from Xylan-Derived Sugars

Effects of Initial Rice Bran Concentration and Inoculum's Ratio on Microbial Growth of Co-culture Fermentation

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