l-Lactic acid production from fructose by chitosan film-coated sodium alginate-polyvinyl alcohol immobilized Lactobacillus pentosus cells and its kinetic analysis

Abstract

Under the optimal conditions of immobilization and fermentation, the highest LA yield of 0.966 ± 0.006 g/g fructose and production rate of 2.426 ± 0.018 g/(L × h) with an error of -0.5% and -0.2% to the predicted results were obtained from batch fermentation by the CS film-coated SA-PVA immobilized L. pentosus cells. The LA yield and production rate of these immobilized cells were 2.7% and 10.1% higher than that of normal SA-PVA immobilized cells respectively, and they were 5.7% and 48.4% higher than that of free cells, respectively. The effect of temperature on different types of immobilized cells and free cells was significantly different, but the effect of pH on different types of cells was not much different. The kinetic models could effectively describe the different fermentation performances of three types of cells. The immobilized cells have excellent reusability to conduct 9 runs of repeated batch fermentation.

Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology

“…found that repeated batch fermentation using Lacticaseibacillus casei in alginate entrapped cells decreased the fermentation time by half with volumetric productivity of 0.625 g/l h compared to 0.375 g/l h using free cells fermentation; therefore, immobilized cells could be used in repetitive batch fermentation for more than 40 days, where the maximum productivity in the present study was 1.03 g/l h. In the same direction, fermentation of glucose using L. casei in immobilized form on gluten pellets needs shorter time (18 h) to produce higher LA (42 g/l) compared to free cells [44]. Also, immobilized cells of Lactiplantibacillus pentosus had higher heat stability and higher LA production rate from fructose [45]. Moreover, Lactiplantibacillus plantarum could use industrial wastes such as whey as substrates for LA production [46].…”

Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative

“…such as antagonistic against pathogens [28], broad-spectrum gram-positive bacteriocin preparation [22], improving the resistance of prawn [29], reducing carcinogenic substances by secreting N-nitrosodimethylamine [30], particularly the LA generation by the fermentation of this kind of strains [31][32][33][34].…”

Influence of anaerobic biotransformation process of agro-industrial waste with Lactobacillus acidophilus on the rheological parameters: case of study of pig manure

“…LA/L was produced (just over 50% of what is obtained at 100 rpm). Kinetic parameters of this test show that high agitation speeds can negatively in uence the conversion of the substrate since the conditions of the system are not related to lactobacilli, having values of for the logistic and Gompertz models (0.2471, 0.2427 g/L) lower than those obtained at 100 rpm, which in addition to suggesting that the shear stress affects the fermentation process, also the type of microorganism or its source (pure or non-pure strain) in uences the biotransformation process as indicated by Wang et al, [45] who reported from 0.2842 to 0.1834 g/L for commercial strain immobilized microorganisms and of 3.1813 g/L for pure strains, except for generalized Gompertz model (0.4593) in which the highest correlation coe cient was obtained (0.9055) and values between 0.0892 and 0.1689 1/h for the evaluated models, while the latency time is greater than the rst test, being above six hours.…”