Unstructured kinetic model for reuterin and 1,3-propanediol production by Lactobacillus reuteri from glycerol/glucose cofermentation

Journal of Chemical Technology and Biotechnology

Volumn 84, Issue 5, 2009, Pages 675-680

  Tobajas, Montserrat ^a   Mohedano, Angel F ^a   Casas, José Antonio ^a   Rodríguez, Juan José ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Cofermentation; Kinetic model; Lactobacillus reuteri; Reuterin; 1,3 propanediol

Indexed keywords

COFERMENTATION; ENERGY SOURCE; FERMENTATION PROCESS; FITTING PARAMETERS; GLYCEROL CONCENTRATION; HYDROGEN ACCEPTOR; KINETIC MODEL; LACTATE CONCENTRATION; LACTOBACILLUS REUTERI; MARQUARDT ALGORITHM; MAXIMUM VALUES; MICROBIAL GROWTH; MULTIRESPONSE; NON-LINEAR REGRESSION ANALYSIS; OPTIMUM CONCENTRATION; PROPANEDIOL; RESTING CELLS; REUTERIN 1,3-PROPANEDIOL; RUNGE-KUTTA INTEGRATION; SOLE CARBON; STIMULATORY EFFECTS; UNSTRUCTURED KINETIC MODEL;

BIOCHEMICAL ENGINEERING; CARBOHYDRATES; CONCENTRATION (PROCESS); ETHANOL; FERMENTATION; HYDROGEN; INDUSTRIAL APPLICATIONS; KINETIC THEORY; REGRESSION ANALYSIS; RUNGE KUTTA METHODS;

GLYCEROL;

1,3 PROPANEDIOL; ACETIC ACID; ALCOHOL; GLUCOSE; GLYCEROL; LACTIC ACID; NATURAL PRODUCT; REUTERIN; UNCLASSIFIED DRUG;

ALGORITHM; ANALYTIC METHOD; ARTICLE; CONCENTRATION RESPONSE; FERMENTATION; KINETICS; LACTOBACILLUS REUTERI; METABOLITE; MICROBIAL GROWTH; NONHUMAN; NONLINEAR REGRESSION ANALYSIS;

LACTOBACILLUS REUTERI;

EID: 67449150179     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.2098     Document Type: Article

References (30)

1. Talarico TL, Casas IA, Chung TC and Dobrogosz WJ, Production and isolation of reuterin, a growth inhibitor produced by Lactobacillus reuteri. Antimicrob Agents Chemother 32:1854-1858 (1988).
2. Axelsson LT, Chung TC, Dobrogosz WJ and Lindgren SE, Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microb Ecol Health Dis 2:131-136 (1989).
3. Sung H-W, Chen Ch-N, Liang H-F and Tu H, Medical use of reuterin. U.S. Patent 20 050 123 583 (2005).
4. Kuleasan H and CakmakçI ML, Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp. Nahrung/Food 46:408-410 (2002).
5. El-Ziney MG and Debevere JM, The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese. J Food Prot 61:1275-1280 (1998).
6. Vollenweider S and Lacroix C, 3-hydroxipropionaldehide: applications and perspectives of biotechnological production. Appl Microbiol Biotechnol 64:16-27 (2004).
7. Vázquez JA and Murado MA, Unstructured mathematical model for biomass, lactic acid and bacteriocin production by lactic acid bacteria in batch fermentation. J Chem Technol Biotechnol 83:91-96 (2008).
8. Sullivan CJ, Propanediols, in Ullmann's Encyklopedia of Industrial Chemistry, Vol A 22. VCH, Weinheim (1993).
9. Cameron DC, ALtaras NE, Hoffman ML and Shaw AJ, Metabolic engineering of propanediol pathways. Biotechnol Prog 14:116-125 (1998).
10. Emptage MH, Sharon L, Laffend LA, Pucci JP andWhited G, Process for the biological production of 1,3-propanediol with high titer. US Patent 6 166 263 (2003).
11. Biebl H,Menzel K, Zeng AP and DeckwerWD, Microbial production of 1,3-propanediol. Appl Microbiol Biotechnol 52:289-297 (1999).
12. El-Ziney MG, Arneborg N, Uyttendaele M, Debevere J and Jakobsen M, Characterization of growth and metabolite production of Lactobacillus reuteri during glucose/glycerol cofermentation in batch and continuous cultures. Biotechnol Lett 20:913-916 (1998).
13. Tobajas M, Mohedano AF, Casas JA and Rodríguez JJ, A kinetic study of reuterin production by Lactobacillus reuteri PRO 137 in resting cells. Biochem Eng J 35:218-225 (2007).
14. Ragout A, Sineriz F, Diekmann H and de Valdez GF, Shifts in the fermentation balance of Lactobacillus reuteri in the presence of glycerol. Biotechnol Lett 18:1105-1108 (1996).
15. De Valdez GF, Ragout A, Bruno-Barcena JM, Diekmann H and Sineriz F, Shifts in pH affect the maltose/glycerol co-fermentation by Lactobacillus reuteri. Biotechnol Lett 19:645-649 (1997).
16. Rasch M, Barker GC, Sachau K, Jakobsen M and Ameborg N, Characterisation and modelling of oscillatory behaviour related to reuterin production by Lactobacillus reuteri. Int J Food Microbiol 73:383-394 (2002).
17. Monteagudo JM, Rodriguez L, Rincón J and Fuertes J, Kinetics of lactic acid fermentation by Lactobacillus delbrueckii growth on beet molasses. J Chem Technol Biotechnol 68:271-276 (1997).
18. Amrane A and Prigent Y, Mathematical model for lactic acid production from lactose in batch culture: Model development and simulation. J Chem Technol Biotechnol 60:241-246 (1994).
19. Schepers AW, Thibault J and Lacroix C, Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. multiple factor kinetic analysis. Enzyme Microb Technol 30:176-186 (2002).
20. Schepers AW, Thibault J and Lacroix C, Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part II. Kineticmodeling and model validation. Enzyme Microb Technol 30:187-194 (2002).
21. Messens W, Neysens P, Vansieleghem W, Vanderhoeven JC and De Vuyst L, Modeling Growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations. Appl Environ Microbiol 68:1431-1435 (2002).
22. Ohara H, Hiyama K and Yoshida T, Kinetic study on pH-dependence of growthanddeath of Streptococcus faecalis. Appl Microbiol Biotechnol 38:403-407 (1992).
23. de Man JC, Rogosa M and Sharpe ME, A medium for the cultivation of Lactobacilli. J Appl Bact 23:130-135 (1960).
24. Circle SJ, Stone L and Boruff CS, Acrolein determination by means of tryptophan.Acolorimetric micromethod. Ind Eng Chem 17:259-262 (1945).
25. Lüthi-Peng Q, Schärer S and Puhan Z, Production and stability of 3-hydroxypropionaldehyde in Lactobacillus reuteri. Appl Microbiol Biotechnol 60:73-80 (2002).
26. Lüthi-Peng Q, Dileme FB and Puhan Z, Effect of glucose on glycerol bioconversion by Lactobacillus reuteri. Appl Microbiol Biotechnol 59:289-296 (2002).
27. de Gines SC, Bruno-Barcena JM, Ragout A and de Valdez GF, Effect of the carbon source on the fermentation balance of Lactobacillus reuteri. Microbiologie-Aliments-Nutrition 15:23-27 (1997).
28. Oude SJ, Krooneman J, Gottschal JC, Spoelstra SF, Faber F and Driehuis F, Anaerobic conversion of lactic acid to acetic acid and 1,2-propanediol by Lactobacillus buchneri. Appl Environ Microbiol 67:125-132 (2001).
29. + oxidoreductase. Appl Environ Microbiol 56:943-948 (1990).
30. Veiga da Cunha M and Foster MA, Sugar-glycerol cofermentations in Lactobacilli: the fate of lactate. J Bacteriol 174:1013-1019 (1992).