Strategies in fed-batch cultivation on the production performance of Lactobacillus salivarius I 24 viable cells

Ming, Lim Chi; Halim, Murni; Rahim, Raha Abd; Wan, Ho Yin; Ariff, Arbakariya

doi:10.1007/s10068-016-0217-1

Cited by 18 publications

(15 citation statements)

References 23 publications

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“…Reduced viable cell concentration with increased glucose concentration was due to high lactic acid accumulation in the culture since P. acidilactici undergo homofermentation. Generally, lactic acid conversion rate from sugar surpass 80% of the theoretical yield for homofermentative bacteria (Liu et al 2013 ) and fermentation in lactobacilli tends to redirect its carbon flux from cell built-up to lactic acid production (Ming et al 2016 ).…”

Section: Discussionmentioning

confidence: 99%

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Strategies for improving production performance of probiotic Pediococcus acidilactici viable cell by overcoming lactic acid inhibition

et al. 2017

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Lactic acid bacteria are industrially important microorganisms recognized for fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Fermentation conditions such as concentration of initial glucose in the culture, concentration of lactic acid accumulated in the culture, types of pH control strategy, types of aeration mode and different agitation speed had influenced the cultivation performance of batch fermentation of Pediococcus acidilactici. The maximum viable cell concentration obtained in constant fed-batch fermentation at a feeding rate of 0.015 L/h was 6.1 times higher with 1.6 times reduction in lactic acid accumulation compared to batch fermentation. Anion exchange resin, IRA 67 was found to have the highest selectivity towards lactic acid compared to other components studied. Fed-batch fermentation of P. acidilactici coupled with lactic acid removal system using IRA 67 resin showed 55.5 and 9.1 times of improvement in maximum viable cell concentration compared to fermentation without resin for batch and fed-batch mode respectively. The improvement of the P. acidilactici growth in the constant fed-batch fermentation indicated the use of minimal and simple process control equipment is an effective approach for reducing by-product inhibition. Further improvement in the cultivation performance of P. acidilactici in fed-bath fermentation with in situ addition of anion-exchange resin significantly helped to enhance the growth of P. acidilactici by reducing the inhibitory effect of lactic acid and thus increasing probiotic production.

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Section: Discussionmentioning

confidence: 99%

“…Throughout the fermentations, 5 mL of culture samples were withdrawn at time intervals for analysis. Cell growth was determined using colony forming unit (CFU) (Ming et al 2016 ). Samples were serially diluted (10 3 –10 10 ) with 0.9% (w/v) sterile saline water (NaCI) and plated onto MRS agar plate.…”

Section: Methodsmentioning

confidence: 99%

Strategies for improving production performance of probiotic Pediococcus acidilactici viable cell by overcoming lactic acid inhibition

et al. 2017

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“…In 2003, Schiraldi et al [ 80 ] suggested a dire need to develop efficient strategies enabling maintaining lactate concentration in the culture at below toxic level. In literature, we can find some examples of fed-batch fermentation as a method useful to overcome the end-product inhibition in LAB fermentation [ 82 , 83 , 84 ]. However, it appears that this methodology is often inefficient due to high osmotic pressure excided 2416 mOsm kg −1 and accumulation of acid anions and various metabolites [ 85 ].…”

Section: Toxicity Against Microorganismsmentioning

confidence: 99%

Ionic Liquids Toxicity—Benefits and Threats

Flieger

2020

IJMS

247

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Ionic liquids (ILs) are solvents with salt structures. Typically, they contain organic cations (ammonium, imidazolium, pyridinium, piperidinium or pyrrolidinium), and halogen, fluorinated or organic anions. While ILs are considered to be environmentally-friendly compounds, only a few reasons support this claim. This is because of high thermal stability, and negligible pressure at room temperature which makes them non-volatile, therefore preventing the release of ILs into the atmosphere. The expansion of the range of applications of ILs in many chemical industry fields has led to a growing threat of contamination of the aquatic and terrestrial environments by these compounds. As the possibility of the release of ILs into the environment s grow systematically, there is an increasing and urgent obligation to determine their toxic and antimicrobial influence on the environment. Many bioassays were carried out to evaluate the (eco)toxicity and biodegradability of ILs. Most of them have questioned their “green” features as ILs turned out to be toxic towards organisms from varied trophic levels. Therefore, there is a need for a new biodegradable, less toxic “greener” ILs. This review presents the potential risks to the environment linked to the application of ILs. These are the following: cytotoxicity evaluated by the use of human cells, toxicity manifesting in aqueous and terrestrial environments. The studies proving the relation between structures versus toxicity for ILs with special emphasis on directions suitable for designing safer ILs synthesized from renewable sources are also presented. The representants of a new generation of easily biodegradable ILs derivatives of amino acids, sugars, choline, and bicyclic monoterpene moiety are collected. Some benefits of using ILs in medicine, agriculture, and the bio-processing industry are also presented.

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“…The development of fermentation strategies that can maintain lactate concentration in the culture at below toxic level will be beneficial to overcome the product inhibition ( Schiraldi et al, 2003 ). There are numerous reports on fed-batch fermentation that were conducted to overcome the end product inhibition in LAB fermentation which in turn enhanced biomass production ( Boon et al, 2007 ; Aguirre-Ezkauriatza et al, 2010 ; Ming et al, 2016 ). However, the use of fed-batch and pH controlled fermentations for overcoming end product inhibition in LAB fermentations are often inefficient due to high osmotic pressure and the presence of acid anions ( Cui et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review

et al. 2017

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Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic acid within the cytoplasmic membrane and insolubility of dissociated lactate, which causes acidification of cytoplasm and failure of proton motive forces. This phenomenon influences the transmembrane pH gradient and decreases the amount of energy available for cell growth. In general, the restriction imposed by lactic acid on its fermentation can be avoided by extractive fermentation techniques, which can also be exploited for product recovery.

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Strategies in fed-batch cultivation on the production performance of Lactobacillus salivarius I 24 viable cells

Cited by 18 publications

References 23 publications

Strategies for improving production performance of probiotic Pediococcus acidilactici viable cell by overcoming lactic acid inhibition

Strategies for improving production performance of probiotic Pediococcus acidilactici viable cell by overcoming lactic acid inhibition

Ionic Liquids Toxicity—Benefits and Threats

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review

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