l-lactic acid production from whole wheat flour hydrolysate using strains of Lactobacilli and Lactococci

Hofvendahl, Karin; Hahn‐Hägerdal, Bärbel

doi:10.1016/s0141-0229(97)83489-8

Cited by 104 publications

(32 citation statements)

References 28 publications

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“…Richter and Träger [20] reported that, when L .paracasei was used for lactic acid production from sweet sorghum, lactic acid concentrations and yields were 88-106 g/L and 91-95 %, respectively. Hofvendahl and Hahn-Hägerdal [21] previously studied lactic acid production from whole wheat using Lactococcus lactis and L. delbruckii. According to their results, lactic acid concentrations, yields, and productivities were 106-109 g/L, 93-95 %, and 1.00-1.09 g L -1 h -1 , respectively.…”

Section: Fermentation Processesmentioning

confidence: 99%

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

et al. 2010

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Section: Fermentation Processesmentioning

confidence: 99%

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

et al. 2010

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“…L. lactis has a rather simple and well-characterized metabolism and converts sugars mainly into lactic acid. In recent years L. lactis has also been evaluated as organism for production of industrial lactic acid (23,38) and has been subjected to metabolic engineering to reroute its metabolism towards novel products (13,18,22,25,26). To take full advantage of bacterial processes, it is very important to understand which intracellular and extracellular factors influence the metabolic rate and product formation.…”

mentioning

confidence: 99%

The Pool of ADP and ATP Regulates Anaerobic Product Formation in Resting Cells of Lactococcus lactis

Palmfeldt

Paese

Hahn‐Hägerdal

et al. 2004

Appl Environ Microbiol

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Lactococcus lactis grows homofermentatively on glucose, while its growth on maltose under anaerobic conditions results in mixed acid product formation in which formate, acetate, and ethanol are formed in addition to lactate. Maltose was used as a carbon source to study mixed acid product formation as a function of the growth rate. In batch and nitrogen-limited chemostat cultures mixed acid product formation was shown to be linked to the growth rate, and homolactic fermentation occurred only in resting cells. Two of the four lactococcal strains investigated with maltose, L. lactis 65.1 and MG1363, showed more pronounced mixed acid product formation during growth than L. lactis ATCC 19435 or IL-1403. In resting cell experiments all four strains exhibited homolactic fermentation. In resting cells the intracellular concentrations of ADP, ATP, and fructose 1,6-bisphosphate were increased and the concentration of P i was decreased compared with the concentrations in growing cells. Addition of an ionophore (monensin or valinomycin) to resting cultures of L. lactis 65.1 induced mixed acid product formation concomitant with decreases in the ADP, ATP, and fructose 1,6-bisphosphate concentrations. ADP and ATP were shown to inhibit glyceraldehyde-3-phosphate dehydrogenase, lactate dehydrogenase, and alcohol dehydrogenase in vitro. Alcohol dehydrogenase was the most sensitive enzyme and was totally inhibited at an adenine nucleotide concentration of 16 mM, which is close to the sum of the intracellular concentrations of ADP and ATP of resting cells. This inhibition of alcohol dehydrogenase might be partially responsible for the homolactic behavior of resting cells. A hypothesis regarding the level of the ATP-ADP pool as a regulating mechanism for the glycolytic flux and product formation in L. lactis is discussed.Lactococcus lactis is a lactic acid bacterium that is used as a starter culture in the dairy industry. L. lactis has a rather simple and well-characterized metabolism and converts sugars mainly into lactic acid. In recent years L. lactis has also been evaluated as organism for production of industrial lactic acid (23, 38) and has been subjected to metabolic engineering to reroute its metabolism towards novel products (13,18,22,25,26). To take full advantage of bacterial processes, it is very important to understand which intracellular and extracellular factors influence the metabolic rate and product formation. L. lactis is an attractive model organism for studies of glycolysis and pyruvate metabolism, since oxidative phosphorylation normally does not occur and more than 90% of the carbon source is recovered as fermentation by-products, mainly lactate. In glycolysis glyceraldehyde-3-phosphate dehydrogenase (GAPDH) converts NAD ϩ to NADH, which must be regenerated for continued carbon catabolism. Lactate dehydrogenase (LDH) regenerates NAD ϩ by converting the end product of glycolysis, pyruvate, to lactate. An alternative way for lactococci to regenerate NAD ϩ is by production of ethanol by alcohol dehydrogenase (ADH...

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“…It is the first biotechnologically produced multi-functional versatile organic acid having wide range of applications [1], namely as a preservative in many food products. It can be produce by LAB trough fermentation or synthetically from lactonitrile [43]. It is non-volatile, odorless organic acid and is classified as GRAS (Generally Recognized As Safe) for use as a general purpose food additive.…”

Section: Lactic Acidmentioning

confidence: 99%

Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid

Fossi¹,

Tavea²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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l-lactic acid production from whole wheat flour hydrolysate using strains of Lactobacilli and Lactococci

Cited by 104 publications

References 28 publications

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

The Pool of ADP and ATP Regulates Anaerobic Product Formation in Resting Cells of Lactococcus lactis

Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid

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