Production of D- and L-lactic acid by mono- and mixed cultures of Lactobacillus sp

Food Technology and Biotechnology

Volumn 49, Issue 1, 2011, Pages 75-82

  Trontel, Antonija ^a   Batušić, Ana ^a   Gusić, Ivana ^a   Slavica, Anita ^a   Šantek, Božidar ^a   Novak, Srdan ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Amensalism; Bacteriocin; Batch fermentation; L (+) and or D ( ) lactic acid; Lactobacillus sp.; Mathematical model; Mixed culture; Monoculture

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS SP.;

EID: 79953228108     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. R.P. John, G.S. Anisha, K.M. Nampoothiri, A. Pandey, Direct lactic acid fermentation: Focus on simultaneous saccharification and lactic acid production, Biotechnol. Adv. 27 (2009) 145-152.
2. R.P. John, K.M. Nampoothiri, A. Pandey, Fermentative production of lactic acid from biomass: An overview on process developments and future perspectives, Appl. Microbiol. Biotechnol. 74 (2007) 524-534.
3. A. Lucke, J. Tessmar, E. Schnell, G. Schmeer, A. Göpferich, Biodegradable poly(D,L-lactic acid)-poly(ethylene glycol)-monomethyl ether diblock copolymers: Structures and surface properties relevant to their use as biomaterials, Biomaterials, 21 (2000) 2361-2370.
4. R. Auras, B. Harte, S. Selke, An overview of polylactides as packaging materials, Macromol. Biosci. 4 (2004) 835-864.
5. F.J. Carr, D. Chill, N. Maida, The lactic acid bacteria: A literature survey, Crit. Rev. Microbiol. 28 (2002) 281-370.
6. T in batch process, Food Technol. Biotechnol. 48 (2010) 352-361.
7. K. Hetényi, Á. Németh, B. Sevella, First steps in the development of a wheat flour based lactic acid fermentation technology. Culture medium optimization, Chem. Biochem. Eng. Q. 24 (2010) 195-201.
8. W. Timbuntam, K. Sriroth, Y. Tokiwa, Lactic acid production from sugar-cane juice by a newly isolated Lactobacillus sp., Biotechnol. Lett. 28 (2006) 811-814.
9. T with improved utilization of sucrose, Curr. Microbiol. 41 (2000) 392-395.
10. Y.J. Wee, J.N. Kim, H.W. Ryu, Biotechnological production of lactic acid and its recent applications, Food Technol. Biotechnol. 44 (2006) 163-172.
11. S. Pommier, P. Strehaiano, M.L. Délia, Modelling the growth dynamics of interacting mixed cultures: A case of amensalism, Int. J. Food Microbiol. 100 (2005) 131-139.
12. H. Tanaka, T. Ebata, I. Kuwahara, M. Matsuo, J.C. Ogbonna, Development and application of a system for analysis of mixed cultures of microorganisms, Appl. Biochem. Biotechnol. 80 (1999) 51-64.
13. Y. Ohkouchi, Y. Inoue, Direct production of L(+)-lactic acid from starch and food wastes using Lactobacillus manihotivorans LMG 18011, Bioresour. Technol. 97 (2006) 1554-1562.
14. J. Narita, S. Nakahara, H. Fukuda, A. Kondo, Efficient production of L-(+)-lactic acid from raw starch by Streptococcus bovis 148, J. Biosci. Bioeng. 97 (2004) 423-425.
15. W. Xiaodong, G. Xuan, S.K. Rakshit, Direct fermentative production of lactic acid on cassava and other starch substrates, Biotechnol. Lett. 19 (1997) 841-843.
16. L.K. Nakamura, Lactobacillus amylovorus, a new starch-hydrolyzing species from cattle waste-corn fermentations, Int. J. Syst. Bacteriol. 31 (1981) 56-63.
17. R.P. John, K.M. Nampoothiri, A. Pandey, Simultaneous sac-charification and L-(+)-lactic acid fermentation of protease-treated wheat bran using mixed culture of lactobacilli, Biotechnol. Lett. 28 (2006) 1823-1826.
18. N. Narayanan, P.K. Roychoudhury, A. Srivastava, L-(+)-lactic acid fermentation and its product polymerization, Electron. J. Biotechnol. 7 (2004) 167-179.
19. W. Messens, P. Neysens, W. Vansieleghem, J. Vanderhoeven, L. De Vuyst, 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 (2002) 1431-1435.
20. M. Somogyi, Notes on sugar determination, J. Biol. Chem. 195 (1951) 19-23.
21. D-Lactic Acid (D-Lactate) and L-Lactic Acid (L-Lactate) Assay Procedures Determination Kit, Megazyme International Ltd, Wicklow, Ireland (http://www.megazyme.com).
22. S.J. Pirt, The maintenance energy of bacteria in growing cultures, Proc. R. Soc. Lond. B, 163 (1965) 224-231.
23. E. Luedeking, L. Piret, A kinetic study of the lactic acid fermentation. Batch process at controlled pH, J. Biochem. Microbiol. Technol. Eng. 1 (1959) 393-412.
24. Berkeley Madonna Modeling and Analysis of Dynamic Systems v. 8.3.14, Berkeley, CA, USA (2007) (www.berkeleyma-donna.com).
25. P. Doran: Presentation and Analysis of Data. In: Bioprocess Engineering Principles, P. Doran (Ed.), Academic Press Ltd, London, UK (1998) pp. 27-48.
26. P. Neysens, L. De Vuyst, Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production, Int. J. Food. Microbiol. 105 (2005) 191-202.
27. F. Leroy, T. De Winter, T. Adriany, P. Neysens, L. De Vuyst, Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471, Int. J. Food Microbiol. 112 (2006) 102-111.
28. R. Callewaert, L. De Vuyst, Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation, Appl. Environ. Microbiol. 66 (2000) 606-613.