Towards lactic acid bacteria-based biorefineries

Mazzoli, Roberto; Bosco, Francesca; Mizrahi, Itzhak; Bayer, Edward A.; Pessione, Enrica

doi:10.1016/j.biotechadv.2014.07.005

Cited by 172 publications

(138 citation statements)

References 226 publications

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“…However, their production is considered low in comparison to those of Alcaligenes and Azotobacter species for which productions higher than 55 % of their CDW were reported. LAB are usually co-cultivated with PHA producer strains to produce lactic acid and further used for the synthesis of PHA (Mazzoli et al 2014). The disadvantage with respect to petrol-derived plastics is the production costs and the low productivity; however, the high versatility of these biopolymers makes them a good alternative for producing them in low volume especially for medical or biomedical uses .…”

Section: Polyhydroxyalkanoatesmentioning

confidence: 99%

“…In addition, the production of oleo-chemicals obtained by vegetable (soybean, canola, palm oil) fermentations and bioethanol production from sugar juice has been reviewed by Zabed et al (2014). Also recently, the use of LAB as biorefineries for converting plant-derived biomass in different products has been discussed (Mazzoli et al 2014). This review spans the production of whey-derived products, both individual compounds or fermented foods and beverages using whey and their derivatives as low-cost substrates and microbial fermentation processes.…”

Section: Introductionmentioning

confidence: 99%

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Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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Section: Polyhydroxyalkanoatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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“…Therefore, RCW was used both as a further supplier of nutrients and as a diluting agent up to the desired total fermentable sugar (TFS) concentration. Different mixtures were tested to reach the optimal substrate characteristics, which were identified in the 25 …”

Section: Waste Chemical Characterization and Fermentation Mash Preparmentioning

confidence: 99%

Valorization of Agri-Food Waste via Fermentation: Production of l-lactic Acid as a Building Block for the Synthesis of Biopolymers

et al. 2016

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Abstract:Global interest towards lactic acid production has recently significantly increased because lactic acid can be used as raw material for the production of polylactic acid (PLA), a polymer used in biodegradable plastics for its special, environmentally-friendly properties. However, the high production costs have hindered the large-scale application of PLA due to the high price of lactic acid. Here we evaluated the potential of pear pomace and ricotta cheese whey (RCW) as a low-cost source of nutrients for lactic acid fermentation of Lactobacillus casei and Lactobacillus farciminis in microaerophilic conditions and mild sterility. After an initial lab-scale screening of 19 lactic acid bacteria (LAB) strains to select the highest producer of lactic acid, we reported the 1L-batch scale-up to test process efficiency and productivity of the most promising LAB strains. Batch fermentation of a 25:75 mixture of pear pomace and RCW, respectively, reached an overall yield factor of 90% and a volumetric productivity of 0.42 g/L·h.

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“…Lactococcus lactis has been demonstrated to have great potential as a production organism for a broad range of interesting chemicals, due to its high glycolytic flux, well-characterized metabolic network and ease of genetic manipulation (Mazzoli et al, 2014). Normally L. lactis does not respire because it lacks a complete biosynthetic pathway for hemin (or protoporphyrin), an essential component of the cytochrome oxidase in the electron transport chain (ETC) (Lechardeur et al, 2011), however the respiration machinery can be fully functional if hemin is available from the environment, as all the other components of the ETC, such as the membrane-bound NADH dehydrogenase, menaquinone biosynthetic enzymes, and a cytochrome bd oxidase, are present.…”

Section: Acc E P Ted P R E P R I Ntmentioning

confidence: 99%

Integrating biocompatible chemistry and manipulating cofactor partitioning in metabolically engineered Lactococcus lactis for fermentative production of (3S)‐acetoin

Liu

Solem

Jensen

2016

Biotech & Bioengineering

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Biocompatible chemistry (BC), that is, non‐enzymatic chemical reactions compatible with living organisms, is increasingly used in conjunction with metabolically engineered microorganisms for producing compounds that do not usually occur naturally. Here we report production of one such compound, (3S)‐acetoin, a valuable precursor for chiral synthesis, using a metabolically engineered Lactococcus lactis strain growing under respiratory conditions with ferric iron serving as a BC component. The strain used has all competing product pathways inactivated, and an appropriate cofactor balance is achieved by fine‐tuning the respiratory capacity indirectly via the hemin concentration. We achieve high‐level (3S)‐acetoin production with a final titer of 66 mM (5.8 g/L) and a high yield (71% of the theoretical maximum). To the best of our knowledge, this is the first report describing production of (3S)‐acetoin from sugar by microbial fermentation, and the results obtained confirm the potential that lies with BC for producing useful chemicals. Biotechnol. Bioeng. 2016;113: 2744–2748. © 2016 Wiley Periodicals, Inc.

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Towards lactic acid bacteria-based biorefineries

Cited by 172 publications

References 226 publications

Whey-derived valuable products obtained by microbial fermentation

Whey-derived valuable products obtained by microbial fermentation

Valorization of Agri-Food Waste via Fermentation: Production of l-lactic Acid as a Building Block for the Synthesis of Biopolymers

Integrating biocompatible chemistry and manipulating cofactor partitioning in metabolically engineered Lactococcus lactis for fermentative production of (3S)‐acetoin

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