Revalorization of hemicellulosic trimming vine shoots hydrolyzates trough continuous production of lactic acid and biosurfactants by L. pentosus

Bustos, G.; Torre, N. de la; Moldes, Ana Belén; Cruz, J.M.; Domínguez, José Manuel

doi:10.1016/j.jfoodeng.2005.10.008

Cited by 97 publications

(63 citation statements)

References 29 publications

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“…Debaryomyces hansenii NRRL Y-7426 and L. rhamnosus co-cultures, propagated on vine trimming wastes, have been used to generate biosurfactants and xylitol at 27.5 g L -1 [95]. Lactobacillus pentosus [96] and other microorganisms have been successfully used to produce lactic acid from vine shoot samples treated with water and acid to an amount of 24.5 g L -1 , as well as to produce a mixture of xylooligosaccharides and single sugars [97,98]. Co-cultures of L. pentosus and L. plantarum have been utilised to produce 43.0 g L -1 of lactic acid, 1.58 mM of polylactic acid and 2.6 mg L -1 of biosurfactants from trimming vine shoot hydrolysates [99].…”

Section: Utilisation Of Grape Marc and Vine Shoots As Substratementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

149

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Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.

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Section: Utilisation Of Grape Marc and Vine Shoots As Substratementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

149

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“…Efficient utilisation of cellobiose (90% yield) was previously reported by Adsul et al (2007) for the Lactobacillus delbrueckii UV mutant, but has also been described for wild strains (Bolotin et al 2001;van Zanten et al 2015). It is not surprising (Gobbetti et al 2000;Bustos et al 2007;Zhu et al 2007;Givry et al 2008) that the tested strains were able to ferment pentose sugars (arabinose and xylose) and convert them to lactic acid. Although the yield of lactic acid on pentose sugars is usually considerably lower compared to glucose (Garde et al 2002), both selected strains were able to use both xylose and arabinose for lactic acid production (Table 2); this ability qualified them as potential candidates for wheat straw hydrolysate fermentation.…”

Section: Resultsmentioning

confidence: 97%

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

Gharwalová¹,

Paulová²,

Patáková³

et al. 2018

Czech J. Food Sci.

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Gharwalová L., Paulová L., Patáková P., Branská B., Melzoch K. (2018): Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production. Czech J. Food Sci., 36: 146-153.Biotechnological production of lactic acid has experienced a boom that is hindered only by the lack of low-cost, abundant material that might be used as a substrate for lactic acid bacteria. Such material should contain not only carbon but also complex nitrogen sources, amino acids and vitamins necessary for the balanced growth of the bacteria. Here, for the first time, a combination of hydrolysates of wheat straw and chicken feathers was used as a complete waste cultivation medium for lactic acid production. It was shown to be a promising substrate for lactic acid production, reducing the medium price by 73% compared with MRS broth, providing more than 98% lactic acid yield and high productivity (2.28 ± 0.68 g/l/h) in a fed-batch process using Lactobacillus reuterii LHR14.

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“…Moreover, H16 produced a cell-bound biosurfactant (ex tractable with PBS). In other L. pentosus strain, CECT-4023T, a biosurfactant associated with the cell that could be a glycoprotein or a glycolipopeptide was also found (Bustos et al 2007, Moldes et al 2013. Biosurfactants are involved in the microbial adhesion and desorption processes and could contribute to the prevention of the colonization of urogenital and gastrointestinal tracts by pathogenic microorganisms (Reid 2000, Gudiña et al 2010.…”

Section: Discussionmentioning

confidence: 99%

Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects

Garcés¹,

Sequeiros²,

Olivera³

2015

Dis. Aquat. Org.

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Vibrio alginolyticus is an opportunistic pathogen which may affect different aquatic organisms. The aim of this study was to assess the probiotic properties and the protective mode of action of Lactobacillus pentosus H16 against V. alginolyticus 03/8525, through in vitro and in vivo studies using Artemia franciscana (hereafter Artemia). This strain showed antimicrobial activity against V. alginolyticus 03/8525 and Aeromonas salmonicida subsp. salmonicida ATCC33658 possibly related to lactobacilli organic acid production. It was able to survive at high rainbow trout bile concentrations and showed high selective adhesion to rainbow trout mucus (1.2 × 10 5 ± 8.0 × 10 3 cells cm −2). H16 outcompeted V. alginolyticus 03/8525 and A. salmonicida subsp. salmonicida ATCC33658, greatly reducing their adherence to rainbow trout mucus (64.8 and 74.1%, respectively). Moreover, H16 produced a cell-bound biosurfactant which caused an important decrease in the surface tension. H16 also protected Artemia nauplii against mortality when it was administered previous to V. alginolyticus 03/8525 inoculation. Furthermore, H16 bioencapsulated in Artemia, suggesting that it is possible to use live carriers in its administration. We conclude that the ability of L. pentosus H16 to selectively adhere to mucosal surfaces and produce cell-bound biosurfactants, displacing pathogenic strains, in addition to its antimicrobial activity, confer H16 competitive advantages against pathogens as demonstrated in in vivo challenge experiments. Thus, L. pentosus H16, a marine bacterium from the intestinal tract of hake, is an interesting probiotic for Artemia culture and also has the potential to prevent vibriosis in other aquaculture activities such as larvae culture and fish farming.

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Revalorization of hemicellulosic trimming vine shoots hydrolyzates trough continuous production of lactic acid and biosurfactants by L. pentosus

Cited by 97 publications

References 29 publications

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects

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