Formulation of Low-Cost Fermentative Media for Lactic Acid Production with Lactobacillus rhamnosus Using Vinification Lees as Nutrients

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 801-808

  Bustos, Guadalupe ^a   Moldes, Ana Belén ^a   Cruz, José Manuel ^a   Domínguez, José Manuel ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Autolysis; Corn steep liquor; Lactic acid; Lactobacillus rhamnosus; Lees

Indexed keywords

CARBON; GLUCOSE; LACTIC ACID; MINERAL; NITROGEN; ORGANIC COMPOUND;

ARTICLE; ASH; BACTERIAL STRAIN; BIOMASS FERMENTATION; COST; DISTILLATION; FERMENTATION MODEL; HYDROLYSIS; LACTOBACILLUS RHAMNOSUS; LIQUID; MICROBIAL BIOMASS; NONHUMAN; PHYSICAL CHEMISTRY; RED WINE; SOLID; VINICULTURE;

FERMENTATION; FOOD HANDLING; FOOD TECHNOLOGY; GLUCOSE; LACTIC ACID; LACTOBACILLUS; WINE;

BACTERIA (MICROORGANISMS); FRAXINUS; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; ZEA MAYS;

EID: 1242314216     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030429k     Document Type: Article

References (28)

1. Miller, T. L.; Churchill, B. W. Substrates for large-scale fermentations. In Manual of Industrial Microbiology and Biotechnology; Demain, A. L., Solomon, L. A., Eds.; American Society for Microbiology: Washington, DC, 1986; pp 127-140.
2. Guilloux-Benatier, M.; Chassagne, D. Comparison of components released by fermented or active dried yeasts after aging on lees in a model wine. J. Agric. Food Chem. 2003, 51, 746-751.
3. Jones, A. M.; Ingledew, W. M. Fermentation of very high gravity wheat mash prepared using fresh yeast autolyzate. Bioresour. Technol. 1994, 50, 97-101.
4. York, S. W.; Ingram, L. O. Ethanol production by recombinant Escherichia coli KO11 using crude yeast autolysate as a nutrient supplement. Bitechnol. Lett. 1996, 18, 683-688.
5. Selmer-Olsen, E.; Sørhaug, T. Comparative studies of the growth of Lactobacillus plantarum in whey supplemented with autolysate from brewery yeast biomass or commercial yeast extract. Milchwissenschaft 1998, 53, 367-370.
6. Saksinchai, S.; Suphantharika, M.; Verduyn, C. Application of a simple yeast extract from spent brewer's yeast for growth and sporulation of Bacillus thuringiensis subsp. kurstaki: A physiological study. World J. Microbiol. Biotechnol. 2001, 17, 307-316.
7. Amrane, A.; Prigent, Y. Optimization of lactic fermentation for treatment and utilization of whey. Recent Prog. Genie Proc. 1995, 9, 19-24.
8. Amrane, A. Evaluation of lactic acid bacteria autolysate for the supplementation of lactic acid bacteria fermentation. World J. Microbiol. Biotechnol. 2000, 16, 207-209.
9. Rivas, B.; Moldes, A. B.; Domínguez, J. M.; Parajó, J. C. Development of culture media containing yeast cells and corn spent liquor for lactic acid production with Lactobacillus rhamnosus. Int. J. Food Microbiol. 2003, in press.
10. Barrette, J.; Champagne, C. P.; Goulet, J. Growth-promoting properties of yeast extracts produced at different pH values, with different autolysis promoters and bacterial populations. J. Chem. Technol. Biotechnol. 2001, 76, 203-209.
11. Nancib, N.; Nancib, A.; Boudjelal, A.; Benslimane, C.; Blanchard, F.; Boudrant, J. The effect of supplementation by different nitrogen sources on the production of lactic acid from data juice by Lactobacillus casei subsp. rhamnosus. Bioresour. Technol. 2001, 78, 149-153.
12. Amrane, A.; Prigent, Y. Lactic acid production from lactose in batch culture: analysis of the data with the help of a mathematical model; relevance for nitrogen source and preculture assessment. Appl. Microbiol. Biotechnol. 1994, 40, 644-649.
13. Kadam, K. L.; Newman, M. N. Development of a low-cost fermentation medium for ethanol production from biomass. Appl. Microbiol. Biotechnol. 1997, 47, 625-629.
14. Silveira, M. N.; Wisbeck, E.; Hoch, I.; Jonas, R. Production of glucose-fructose oxidoreductase and ethanol by Zymomonas mobilis ATCC29191 in medium containing corn steep liquour as a source of vitamins. Appl. Microbiol. Biotechnol. 2001, 55, 442-445.
15. Amartey, S.; Jeffries, T. W. Comparison of corn steep liquor with other nutrients in the fermentation of D-xylose by Pichia stipitis CBS 6054. Biotechnol. Lett. 1994, 16, 211-214.
16. Lee, P. C.; Lee, W. G.; Lee, S. Y.; Chang, H. N.; Chang, Y. K. Fermentative production of succinic acid from glucose and corn steep liquor by Anaerobiospirillum succiniciproducens. Biotechnol. Bioprocess. Eng. 2000, 5, 379-381.
17. Cheilas, T.; Stoupis, T.; Christakopoulos, P.; Katapodis, P.; Mamma, D.; Hatzinikolaou, D. G.; Kekos, D.; Macris B. J. Hemicellulolytic activity of Fusarium oxysporum grown on sugar beet pulp. Production of extracellular arabinase. Process Biochem. 2000, 35, 557-561.
18. Mercier, P.; Yerushalmi, L.; Rouleau, D.; Dochain, D. Kinetics of lactic acid fermentation on glucose and com by Lactobacillus amylophilus. J. Chem. Technol. Biotechnol. 1992, 55, 111-121.
19. Ziegler, B. Nutrients and heavy metal contents in lees and fining residues. Wein-Wiss. 1990, 45, 24-26.
20. Solanes, R. E.; Granero Rosell, M. A.; Moure Gil, A. J. Recovery of by-products from vinification lees. Ind. Aliment. Agric. 1988, 105, 161-165.
21. Moreno-Arribas, M. V.; Lonvaud-Funel, A. The involvement of lactic acid bacteria in winemaking. Recent Res. Dev. Microbiol. 2000, 4, 481-504.
22. Minarik, E. Effect of phenols on malolactic fermentation by Oenococcus oeni. Vinohrad (Bratislava) 2002, 40, 5-6.
23. Joyeux, A.; Lafon-Lafourcade, S.; Ribereau-Gayon, P. Evolution of acetic acid bacteria during fermentation and storage of wine. Appl. Environ. Microbiol. 1984, 48, 153-156.
24. Kristl, J.; Veber, M.; Slekovee, M. The contents of Cu, Mn, Zn, Cd, Cr and Pb at different stages of the winemaking process. Acta Chim. Slov. 2003, 50, 123-136.
25. Kantz, K.; Singleton, V. L. Isolation and determination of polymeric polyphenols in wines using Sephadex LH-20. Am. J. Enol. Vitic. 1991, 42, 309-316.
26. Sun, B.; Spranger, I.; Roque-do-Vale, F.; Leandro, C.; Belchior, P. Effect of different winemaking technologies on phenolic composition in Tinta Miuda red wines. J. Agric. Food Chem. 2001, 49, 5809-5816.
27. Cruz, J. M.; Domínguez, J. M.; Domfnguez, H.; Parajó, J. C. Antioxidant and antimicrobial effects of extracts from hydrolysates of lignocellulosic materials. J. Agric. Food Chem. 2001, 49, 2459-2464.
28. Sasaki, M.; Bosman, B. W.; Tan, P. S. T. Comparison of proteolytic activities in various lactobacilli. J. Dairy Res. 1995, 62, 601-610.