Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies

Oliveira, Paola Monteiro de; Santos, Larissa Provasi; Coelho, Luciana Fontes; Neto, Paulo Marcelo Ávila; Sass, Daiane Cristina; Contiero, Jonas

doi:10.3390/fermentation7030151

Cited by 12 publications

(8 citation statements)

References 68 publications

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“…Pejin et al obtained significantly higher LA concentration, yield, and volumetric productivity in fed-batch fermentation by 194.8%, 2.2%, and 20.7%, respectively [62]. Fed-batch fermentation of L. casei led to a 69.24% increase in LA production and 11% increase in yield [63]. In LA production from food waste by L. pentous, fed-batch mode further increased LA concentration from 106.7 g/L to 157.0 g/L, although the overall productivity decreased from 3.09 g/(L•h) to 2.0 g/(L•h) [64].…”

Section: Fed-batch Fermentationmentioning

confidence: 97%

Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste

Huang,

Wang,

Liu

2023

Fermentation

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Lactic acid plays an important role in industrial applications ranging from the food industry to life sciences. The growing demand for lactic acid creates an urgent need to find economical and sustainable substrates for lactic acid production. Agricultural waste is rich in nutrients needed for microbial growth. Fermentative production of lactic acid from non-food-competing agricultural waste could reduce the cost of lactic acid production while addressing environmental concerns. This work provided an overview of lactic acid fermentation from different agricultural wastes. Although conventional fermentation approaches have been widely applied for decades, there are ongoing efforts toward enhanced lactic acid fermentation to meet the requirements of industrial productions and applications. In addition, agricultural waste contains a large proportion of pentose sugars. Most lactic-acid-producing microorganisms cannot utilize such reducing sugars. Therefore, advanced fermentation techniques are also discussed specifically for using agricultural waste feedstocks. This review provides valuable references and technical supports for the industrialization of lactic acid production from renewable materials.

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Section: Fed-batch Fermentationmentioning

confidence: 97%

Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste

Huang,

Wang,

Liu

2023

Fermentation

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“…mesenteroides [49]. These LAB are known to be able to produce up to 112.15 g/L lactic acid [50]. In addition, R. oryzae and R. delemar also produce lactic acid and fumaric-malic acid, respectively [51].…”

Section: Correlation Between Chemical and Microbioligal Characteristic With The Sensory Characteristics Of Tempementioning

confidence: 99%

Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

et al. 2021

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Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.

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“…One obstacle resolved by gradually feeding the substrate is inhibition by substrate as reported by Bai et al [30], using constant feeding to significantly reduce fermentation time. Oliveira et al [31] also achieved better results when L. casei was introduced with a lower titer of fermentable sugar in pulse and continuous fed-batch fermentations. Elevated concentrations of lactic acid can be obtained when fed-batch strategies are implemented, as investigated by Abdel-Rahman et al [32], where lactic acid concentration was almost doubled using two pulse feedings during fermentation.…”

Section: Introductionmentioning

confidence: 98%

Lactic Acid Fermentation of Carrageenan Hydrolysates from the Macroalga Kappaphycus alvarezii: Evaluating Different Bioreactor Operation Modes

Tabacof,

Calado,

Pereira

2023

Polysaccharides

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Lactic acid is a molecule used abundantly in the food, cosmetic, and pharmaceutical industries. It is also the building block for polylactic acid, a biodegradable polymer which has gained interest over the last decade. Seaweeds are fast growing, environmentally friendly, and economically beneficial. The Rhodophyta, Kappaphycus alvarezii, is a carrageenan-rich alga, which can be successfully fermented into lactic acid using lactic acid bacteria. Lactobacillus pentosus is a versatile and robust bacterium and an efficient producer of lactic acid from many different raw materials. Bioreactor strategies for lactic acid fermentation of K. alvarezii hydrolysate were tested in 2-L stirred-tank bioreactor fermentations, operating at 37 °C, pH 6, and 150 rpm. Productivity and yields were 1.37 g/(L.h) and 1.17 g/g for the pulse fed-batch, and 1.10 g/(L.h) and 1.04 g/g for extended fed-batch systems. A 3.57 g/(L.h) production rate and a 1.37 g/g yield for batch fermentation operating with an inoculum size of 0.6 g/L was recorded. When applying fed-batch strategies, fermentation products reached 91 g/L with pulse feed and 133 g/L with constant continuous feed. For control and comparison, a simple batch of synthetic galactose-rich Man-Sharpe-Rugosa (MRS) media was fermented at the same conditions. A short study of charcoal regenerability is shown. A scheme for a third-generation lactic acid biorefinery is proposed, envisioning a future sustainable large-scale production of this important organic acid.

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Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies

Cited by 12 publications

References 68 publications

Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste

Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste

Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

Lactic Acid Fermentation of Carrageenan Hydrolysates from the Macroalga Kappaphycus alvarezii: Evaluating Different Bioreactor Operation Modes

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