Abstract
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.
Highlights
Lactic acid bacteria (LAB) fermentation is found to be applied in dairy industry, wine and cider production, fermented vegetable products production and meat industry (Taskila and Ojamo, 2013)
The major problem in the application of LAB culture as probiotics is the reduced growth and biomass concentration owing to end product inhibition (Luedeking and Piret, 2000; Aguirre-Ezkauriatza et al, 2010)
The in situ removal of lactic acid is an innovative process as described by carrying out the fermentation of Lactobacillus delbrueckii in a continuous stirred tank fermentor (CSTF) with an ion exchange resins (Monteagudo and Aldavero, 1999)
Summary
Lactic acid bacteria (LAB) fermentation is found to be applied in dairy industry, wine and cider production, fermented vegetable products production and meat industry (Taskila and Ojamo, 2013). The major problem in the application of LAB culture as probiotics is the reduced growth and biomass concentration owing to end product inhibition (Luedeking and Piret, 2000; Aguirre-Ezkauriatza et al, 2010). 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). 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). In fed-batch fermentation, the extended lag phase characteristic of low cell density in batch fermentation can be reduced and time saving
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