High Lactic Acid Production Research Articles

Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives

This study aimed to determine the compatibility of pre-fermented sugar beet pulp to support the growth of Pleurotus ostreatus mycelium in submerged fermentation. The goal was to create a meat alternative based on mycelial-fermented pulp. It was further explored whether pre-fermentation with lactic acid bacteria (LAB) on the pulp increased meat-like properties, such as aroma, springiness, and hardness, in the final product. Three strains were selected from a high throughput screening of 105 plant-derived LAB based on their acidification and metabolite production in the pulp. Two homofermentative strains (Lactococcus lactis) and one heterofermentative strain (Levilactobacillus brevis) were selected based on their low ethanol production, high lactic acid production, and overall acidification of the pulp. Mycelium of P. ostreatus was grown in submerged fermentations on the pre-fermented pulp, and the biomass was removed by centrifugation. The fungal strain consumed all available sugars and acids and released arabinose to the media. Volatiles were detected using GC–MS, and a large increase in concentrations of hexanal, 1-octen-3-ol, and 2-octenal was measured. Concentration of 1-octen-3-ol was lower in the pre-fermented samples vs. the non-pre-fermented. LC-MS amino acid analysis showed the presence of all essential amino acids on day 0 and 7 of fermentation. The highest concentration of amino acids was for glutamic acid/glutamine and aspartic acid/asparagine. A decrease in all amino acids after 7 days of fungal fermentation was measured for all fermentations. The decrease was more significant for pre-fermented samples. This was also confirmed through a total protein determination, except for samples pre-fermented with Lactococcus lactis strain NFICC142 which increased in total protein content after fungal fermentation. The protein digestibility increased after fungal fermentation, and the highest increase was seen for non-pre-fermented samples. The springiness of the fermented product indicated similarities to meat alternatives, while the hardness was much lower than other meat alternatives. The results indicate that dried sugar beet pulp can be used for submerged cultivation of P. ostreatus, but that pre-fermentation does not improve the physical or nutritional properties of the end product significantly, except for an increased protein content for NFICC142 pre-fermented media. This is the first known attempt to use LAB and P. ostreatus in mixed fermentation to produce fungal mycelium, as well as the first attempt at using SBP in a liquid fermentation for mycelial production of P. ostreatus.

Isolation and Identification of Chicken-Derived Lactic Acid Bacteria: In Vitro Probiotic Properties and Antagonistic Effects against Salmonella pullorum, Staphylococcus aureus, and Escherichia coli.

The development of probiotics capable of quickly colonizing the intestines of animals is important in promoting the healthy growth of livestock. The aim of this study was to screen lactic acid bacteria (LAB) from the intestinal microbiota of chickens with potential applications, and to evaluate their probiotic properties and antagonistic abilities against Salmonella pullorum, Staphylococcus aureus, and Escherichia coli. The results showed that a total of 79 strains with the characteristics of LAB were isolated from the chicken cecum microbiota, of which 7 strains exhibited strong inhibitory activity against S. pullorum, S. aureus, and E. coli. Performing 16s rDNA sequencing revealed that these seven strains were Lactiplantibacillus pentosus (n = 1), Lactiplantibacillus plantarum (n = 3), Lactiplantibacillus paraplantarum (n = 1), Lactiplantibacillus argentoratensis (n = 1), and Lactiplantibacillus fabifermentans (n = 1). Among them, L. pentosus R26 and L. plantarum R32 exhibited superior antibacterial activity. These two strains demonstrated high lactic acid production ability, with survival rates of 86.29% and 87.99% after 3 h of treatment at pH 1.5, 86.66% and 85.52% after 3 h of treatment with 0.5% bile salts, 90.03% and 88.16% after 2 h of treatment with simulated gastric fluid, and 98.92% and 98.22% after 2 h of treatment with simulated intestinal fluid, respectively. Co-cultivation with L. pentosus R26 for 24 h resulted in 50% of the pathogens being antagonized, while almost complete inhibition was observed following 72 h of co-cultivation. In conclusion, L. pentosus R26 and L. plantarum R32 exhibited high antibacterial activity and acid production capability, while also demonstrating satisfactory tolerance to low pH values and high concentrations of bile salts and digestive fluid. The probiotic characteristics and stress resistance of L. pentosus R26 were slightly superior to those of L. plantarum R32, indicating its potential for development as a probiotic.

Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides.

Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant exopolysaccharides (EPS). The aim of this study was to investigate whether the microbial dynamics and EPS release are dependent on the milk substrate. In our study, the inoculated microbial consortium was driven differently by each type of milk (cow, ewe, and goat). This was evident in the sugar consumption, organic acid production, free amino release, and EPS production. The amount and the composition of the secreted EPS varied depending on the milk type, with implications for the structure and functional properties of the EPS. The low EPS yield in ewe's milk was associated with a higher lactic acid production and thus with the use of carbon sources oriented towards energy production. Depending on the milk used as substrate, the EPS showed different monosaccharide and FT-IR profiles, microstructures, and surface morphologies. These differences affected the antiradical properties and reducing power of the EPS. In particular, EPS extracted from cow's milk had a higher antioxidant activity than other milk types, and the antioxidant activity was concentration dependent.

Sustainable reuse of converter slag to produce Mg-modified graphitic carbon nitride/converter slag composite as an efficient photocatalyst for sugar conversion

The development of a strategy for the resource utilisation of converter slag (CS) in the photocatalysis of biomass for high-value chemical production is essential for the application in advanced purposes...

Unraveling the role of intra-cellular metabolites in the lactic acid production by novel Bacillus amyloliquefaciens using sugarcane molasses as a substratum.

Lactic acid is a versatile, multi-functional organic monomer in various industries, creating worldwide demand. High titer lactic acid production was achieved by novel Bacillus amyloliquefaciens J2V2AA through sugarcane molasses fermentation up to 178 mg mL-1. A metabolomics approach such as combined GC-MS and LC-MS was applied to elucidate the involvement of key metabolites in lactic acid production. The results revealed the participation of 58 known intra-cellular metabolites at various pathways in lactic acid production. Twenty-eight highly up-regulated and down-regulated metabolites were analyzed, and a schematic diagram of a possible lactic acid production pathway was proposed. The produced lactic acid was analyzed through FTIR, UV-Spectrum, and HPLC analysis.

Bacterial diversity of stingless bee honey in Yunnan, China: isolation and genome sequencing of a novel acid-resistant Lactobacillus pentosus (SYBC-MI) with probiotic and L. tryptophan producing potential via millet fermentation.

Stingless bee (Hymenoptera, Apidae, and Trigona) honey is a remarkable "miracle liquid" with a wide range of medical benefits for conditions including gastroenteritis, cataracts, and wound healing. Our study aimed to isolate, identify, and characterize acid-resistant Lactobacillus spp. from sour honey distributed in Yunnan, China. To assess the safety of an entirely novel Lactobacillus pentosus strain, S4 (OM618128), based on probiotic property evaluation and whole-genome sequencing analysis. A 16S rRNA gene high-throughput sequencing analysis showed that Lactobacillus was abundant at the genus level in sour honey. Seven Lactobacillus strains (viz. S1-7) were isolated from sour honey using a multiple-anaerobic culture enrichment method. One potential acid-resistant isolate, Lactobacillus sp. S4, was obtained after screening the seven Lactobacillus isolates, and it had the highest lactic acid production (17.62g/L), followed by Lactobacillus sp. S3 (17.07g/L). Phylogenetic and comparative analyses of conserved sequence regions have shown that all seven strains are phylogenetically located in the Lactobacillus pentosus sub-cluster. In L. pentosus SYBC-MI, there is a circular chromosome (3288615 bps) and 11,466 bps plasmids. GC content is 44.03%. The number of predicted genes is 3,129, with 16 rRNAs and 74 tRNAs present. During the fermentation of foxtail millet by seven Lactobacillus pentosus (S1-7) strains isolated from sour honey, a potential tryptophan accumulating isolate, Lactobacillus pentosus S4, was obtained, which could reach a maximum tryptophan content of 238.43mgL-1 that is 1.80 times the initial tryptophan content in the fermentation broth. This strain has strong acid tolerance, salt tolerance, and fermentation acid production abilities. This strain degrades nitrite at a rate of over 99%, and it has high probiotic potential as well. This project has established a solid foundation for further exploring the excellent lactic acid bacteria in sour honey. It is also investigating the key taxa and their role in the environment. According to the results of our studies, these LAB isolates provide a lot of potential for use in the future, as a source of probiotics for human, animals, and starter cultures for food applications.

Characterization of the probiotic properties of Lacticaseibacillus rhamnosus LR6 isolated from the vaginas of healthy Korean women against vaginal pathogens

The human microbiome exhibits intricate populations across the body, with the vaginal tract serving as an ecosystem characterized by the prevalence of the genus Lactobacillus. Disruptions in the vaginal microbiota, which are frequently linked to variables such as sexual activity, hormonal fluctuations, and excessive use of antibiotics, can result in vaginal dysbiosis and the development of diseases such as bacterial vaginosis (BV) and candidiasis. Lactobacillus species, owing to their capacity to create an acidic environment through the production of lactic acid, have a key function within this complex microbial community: they inhibit the growth of harmful microorganisms. This study aimed to investigate the genomic characteristics of L. rhamnosus LR6, a newly discovered strain isolated from the vaginal microbiota of 20 healthy women to assess its potential as a vaginal probiotic. We performed a comparative investigation of the genetic traits of L. rhamnosus using 45 publicly available genomes from various sources. We evaluated the genetic characteristics related to carbohydrate utilization, adhesion to host cells, and the presence of bacteriocin clusters. A comprehensive study was conducted by integrating in silico evaluations with experimental techniques to authenticate the physiological characteristics of strain LR6. We further used a rat model to assess the impact of L. rhamnosus LR6 administration on the changes in the gastrointestinal tract and the vaginal microbiome. The assessments revealed a significantly high inhibitory activity against pathogens, enhanced adherence to host cells, and high lactic acid production. Rat experiments revealed changes in both the fecal and vaginal microbiota; in treated rats, Firmicutes increased in both; Lactobacillaceae increased in the fecal samples; and Enterobacteriaceae decreased but Enterococcaceae, Streptococcaceae, and Morganellaceae increased in the vaginal samples. The study results provide evidence of the genetic characteristics and probiotic properties of LR6, and suggest that oral administration of L. rhamnosus LR6 can alter both gut and vaginal microbiome. Collectively, these findings establish L. rhamnosus LR6 as a highly promising candidate for improving vaginal health.

Dentin bond strength and antimicrobial activities of universal adhesives containing silver nanoparticles synthesized with Rosa canina extract.

The purpose in the study was to evaluate the effect of biogenic silver nanoparticles (Ag NPs) synthesized by the green synthesis method on dentin bond strength in three different universal adhesives and investigate their antibiofilm activity against Streptococcus mutans (S. mutans). Three different universal adhesives (single bond universal, all-bond universal, and clearfil universal) were used in this study. Ag NPs were synthesized using rose hip (Rosa canina) extract as a reducing and stabilizing agent and they were characterized with STEM, UV-vis spectrophotometer, DLS, and zeta potential. Ag NPs were added to the adhesive resins at a rate of 0.05% (w/w), and their homogeneous distribution in the adhesive was determined using EDX spectrometry. Samples in all groups were tested at baseline-after 5000 and 10,000 thermal cycles. Adhesive composite discs were used for the live/dead analysis of S. mutans, MTT metabolic activity test, lactic acid production, and determination of colony-forming unit (CFU) values (n = 3). Ninety extracted caries-free human third molars were used to determine microtensile bond strength (μTBS) (n = 10). After the universal adhesive was applied to the dentin surface, composite resin (Z550 XT, 3M ESPE, USA) was placed and sections were taken to form a composite-dentin stick of 1mm × 1mm wideness and 8-mm length. The sticks were broken at a rate of 1mm/min under uniaxial tension in a universal testing machine, and the failure modes were determined by SEM. One-way analysis of variance (ANOVA) for antibacterial tests and two-way analysis of variance for μTBS tests were performed (p < 0.05). All universal adhesive groups containing Ag NPs showed higher antibacterial activity than control groups without Ag NPs (p < 0.05). There was a statistically significant difference in the live/dead assay analysis, MTT metabolic activity test, lactic acid production, and CFU values in the thermal cycled Ag NPs groups (p < 0.05). Antibacterial activity decreased in groups containing Ag NPs subjected to 10,000 thermal cycles. The highest lactic acid production 11.06 (± 0.629) and CFUs 7.61 (± 0.304), live bacteria 31.13 (± 0.466), and S. mutans MTT metabolic activity 0.29 (± 0.376) at AU (All-Bond Universal-Ag NPs) 10,000 thermal cycles group. There was no difference in μTBS values between the initial and 5000 thermal cycle groups, there was a difference between the 10,000 thermal cycle groups. The CU (Clearfil Universal-Ag NPs) group subjected to 10,000 thermal cycles showed lower μTBS 11.1 (± 3.2). In conclusion, universal adhesives containing biogenic Ag NPs showed higher antibacterial activity than the control groups and did not reduce the μTBS. Antibacterial universal adhesives can contribute to restoration success in clinical applications by reducing residual bacteria and preventing secondary caries formation.

In vitro and in vivo investigation of Persian manna plant silage as an alternative forage for fattening lambs

The Persian manna plant (Alhagi maurorum, PMP) is a species with drought-resistant characteristics and distribution from Asia to America which is widely used in traditional medicine. As a result of recent droughts, many ranchers have become interested in using this plant for feeding their livestock. According to our knowledge, no scientific study has been done regarding the silage quality of PMP with natural-microbial additives. Rumen fluid may also be used as a low-cost and novel-natural microbial additive for improvement in silage quality. Therefore, we planned two in vitro and in vivo experiments to investigate PMP silage. In the first experiment, we ensiled PMP with molasses (M: molasses, 3%, 6%, and 9% of DM) plus rumen fluid (RF: rumen fluid, 3%, 6%, and 9% of DM) for 60 days with the aim of investigation of nutritional characteristics and its silage potential by in vitro methods. In the second experiment, we investigated the nutritional value of the selected superior silage from the in vitro section for animal experiments. The growth performance, nutrient digestibility, and ruminal fermentation parameters of forty male lambs were evaluated for substitution of 25%, 50%, 75%, and 100% forage with M6 +RF6 silage in a completely randomized design. Some mineral-chemical composition and digestive-fermentative parameters changed with ensiling PMP. The lowest NDF and ADF were observed in M6 +RF6 (P < 0.0001). Higher lactic acid production, total volatile fatty acids, aerobic stability, acid-base buffering capacity, metabolizable energy, Flieg point, and lower butyric acid, ammonia nitrogen, and pH were observed in M6 +RF6 compared to the control. Among the treatments, the highest dry matter intake, average daily gain, final weight, nutrient digestibility, and total volatile fatty acids were observed in lambs fed on the control diet. In total, PMP can be ensiled with molasses and rumen fluid well. As a result of the in vitro tests, a better nutritional value was relatively observed in M6 +RF6. The in vivo test also showed that M6 +RF6 can be substituted up to about 26% of the dietary DM without adverse effects on growth performance, nutrient digestibility, and ruminal fermentation parameters.

MicroRNA-124 Enhances T Cells Functions by Manipulating the Lactic Acid Metabolism of Tumor Cells.

High production of lactic acid is a common feature of various tumors. Lactic acid is an immunosuppressive molecule with crucial roles in tumor cells' immune escape, which could largely be attributed to its negative effects on the T cells present in the tumor microenvironment (TME). Strategies that decrease the glycolysis rate of tumor cells could enhance immunosurveillance and limit tumor growth. Pyruvate kinase M2 (PKM2) is a key enzyme in the glycolysis pathway, and it plays a vital role in lactic acid buildup in the TME. MicroRNA (miR)-124 has been shown to be able to decrease tumor cell lactic acid synthesis indirectly by reducing PKM2 levels. In this study, we first overexpressed miR-124 in the tumor cells and evaluated its effects on the PKM2 expression and lactic acid production of the tumor cells using quantitative real-time polymerase chain reaction (qRT-PCR) and spectrophotometry, respectively. Then, we cocultured miR-124-treated tumor cells with T cells to investigate the effects of miR-124 overexpression on T cell proliferation, cytokine production, and apoptosis. Our results demonstrated that miR-124 overexpression could significantly reduce the amount of lactic acid produced by tumor cells by manipulating their glucose metabolism, which led to the augmented proliferation and IFN-γ production of T cells. Moreover, it rescued T cells from lactic acid-induced apoptosis. Our data suggest that lactic acid is a hindering factor for T-cell-based immunotherapies; however, manipulating tumor cells' metabolism via miR-124 could be a promising way to improve antitumor responses of T cells.

Characterization and Bioassay of Rhizophosphate Bacteria Producing Phytohormone and Organic Acid to Enhance the Maize Seedling Growth

Rhizophosphate bacteria as biofertilizers is a low-cost and environment-friendly fertilizer for improving the nutrients status and fertilizers’ efficiency on degraded agricultural or marginal soils. In this study, the characteristic and performance of selected rhizophosphate bacteria producing phytohormone and organic acid producers was investigated. Soils samples for beneficial rhizobacteria were taken from five maize ( Zea mays L.) production area and forest ecosystems in Garut District, West Java Province, Indonesia. The rhizophosphate bacteria were isolated and grown in Pikovskaya medium. Bacterial colonies surrounded by clear zone were isolated and subjected to phosphate solubility and phosphatase activity test followed by bioassay. Based on the phosphatase activity, lactic acid production and indole acetic acid (IAA) production were obtained from three isolates of rhizophosphate. The isolates were identified as Bulkholderia vietnamiensis , Enterobacter ludwigii , and Citrobacter amalonaticus the best of which showed high phosphatase content and production of lactic acid, dissolved P and IAA.

Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

A new product made from orange peels discarded from juice making has been characterized during the present study. In order to reduce its bitterness, orange peel was fermented during 10 days in two different sugary brines (2% or 5% NaCl content) using a Lactiplantibacillus plantarum strain. The lactic acid fermentation process was characterized by determining pH, sucrose, and the organic acids content. The original peel and the final products were characterized by instrumental texture and color determination, and total flavonoids content. In addition, consumers' expectations and perception of the new products were also studied using an online survey and a consumer study in which acceptance and perceived bitterness were assessed. Results suggested that the 2% NaCl-fermentation process allowed a greater bacteria development (with a higher lactic acid production and larger differences in color parameters with the original peel than the 5% NaCl-fermented samples) although both fermented samples were significantly different from the original peel in their physicochemical characteristics. Total flavonoids content, which has been related to bitterness perception, was significatively lower in the fermented samples than in the raw orange peel (50% reduction). Spanish consumers’ expectations and perception of the new product were similar, and the snack made with the peel fermented in the 2% NaCl-brine was more liked than the same snack made with the original peel, or the 5% NaCl-fermented one. Using a lactic acid fermentation in a sugary brine was useful to decrease the bitterness perception and increase liking of the orange peel, meaning a potential valorization for this orange juice by-product.Implications for gastronomy.The present study includes the physico-chemical characterization and consumers’ perception of a new product developed with one of the main citrus by-products: orange peels. A new ingredient for the Spanish gastronomy is proposed, showing a potential use for one of the main HORECA (HOtels REstaurants Catering sector) and juices industry by-products. A simple lactic-acid fermentation process, inspired in the North-African gastronomy culture, is described, and the consumer perception of the new product, presented as a freeze-dried snack is shown, proposing a new way of decreasing this food waste in Spain. In addition, some ideas about how to decrease bitterness perception on flavonoids-rich materials are shown, contributing to the knowledge on other new foods development.

Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis

Bacterial vaginosis (BV) is caused by a microbial imbalance in the vaginal ecosystem, which causes genital discomfort and a variety of potential complications in women. This study validated the potential of Lactobacillus helveticus HY7801 as a probiotic to benefit vaginal health. In vivo, HY7801 reduced the number of Gardnerella vaginalis (GV) and pro-inflammatory cytokines in the vagina of GV-induced BV mice and ameliorated vaginal histological changes. In vitro, HY7801 exhibited positive resistance to simulated gastrointestinal conditions, showed excellent adherence ability to the female genital epithelium, and had high lactic acid and H2O2 production capacity. Furthermore, it was found that HY7801 can alleviate BV because it can suppress the expression of virulence factor genes of GV involved in epithelial cell adhesion and biofilm formation along with antibacterial activity against GV. These results indicate that HY7801 can be used as a promising probiotic strain for the maintenance of a healthy vaginal physiological state.

Lactic acid fermentation of food waste at acidic conditions in a semicontinuous system: effect of HRT and OLR changes

Lactic acid production through fermentation is an established technology, however, improvements are necessary to reduce the process costs and to decrease its market price. Lactic acid is used in many industrial sectors and its market has increased in the last decade for its use as the raw material for polylactic acid product. Using food waste as a cheap and renewable substrate, as well as fermentation at uncontrolled pH, helps to make the production cheaper and to simplify the downstream purification process. Lactic acid production at acidic conditions and the role of varying organic loading rate (OLR) and hydraulic retention time (HRT) were tested in two different semicontinuous batch fermentation systems. Reactor performances indicated that lactic acid fermentation was still possible at pH < 3.5 and even up to a pH of 2.95. The highest lactic acid production was recorded at 14-day HRT, 2.14 g VS/L·day OLR, and pH 3.11 with a maximum lactic acid concentration of 8.72 g/L and a relative yield of 0.82 g lactate/g carbohydrates. The fermentation microbial community was dominated by Lactobacillus strains, the organism mainly responsible for lactic acid conversion from carbohydrates. This study shows that low pH fermentation is a key parameter to improve lactic acid production from food waste in a semicontinuous system. Acidic pH favored both the selection of Lactobacillus strains and inhibited VFA producers from utilizing lactic acid as primary substrate, thus promoting the accumulation of lactic acid. Finally, production yields tend to decrease with high OLR and low HRT, while lactic acid production rates showed the opposite trend.

Characterization of Lactic Acid Bacteria Isolated from Banana and Its Application in Silage Fermentation of Defective Banana.

To effectively utilize banana by-products, we prepared silage with defective bananas using screened lactic acid bacteria (LAB), sucrose, and tannase as additives. Eleven strains of LAB were isolated from the fruits and flowers of defective bananas, all of which were Gram-positive and catalase-negative bacteria that produced lactic acid from glucose. Among these LAB, homofermentative strain CG1 was selected as the most suitable silage additive due to its high lactic acid production and good growth in a low pH environment. Based on its physiological and biochemical properties and 16S rRNA gene sequence analysis, strain CG1 was identified as Lactiplantibacillus plantarum. Defective bananas contain 74.8–76.3% moisture, 7.2–8.2% crude protein, 5.9–6.5% ether extract, and 25.3–27.8% neutral detergent fibre on a dry matter basis. After 45 d of fermentation, the silage of deficient bananas treated with LAB or sucrose alone improved fermentation quality, with significantly (p < 0.05) lower pH and higher lactic acid contents than the control. The combination of LAB and sucrose had a synergistic effect on the fermentation quality of silage. The tannase-treated silage significantly (p < 0.05) decreased the tannin content, while the combination of tannase and LAB in silage not only decreased (p < 0.05) the tannin content, but also improved the fermentation quality. The study confirmed that defective bananas are rich in nutrients, can prepare good quality silage, and have good potential as a feed source for livestock.

해조류 바이오매스로부터 Lactic acid를 제조하는 방법에 관한 연구

With the spread of COVID-19 worldwide, non-face-to-face services have grown rapidly, but at the same time, the problem of plastic waste is getting worse. Accordingly, eco-friendly policies such as carbon neutrality and sustainable circular economy are being promoted worldwide. Due to the high demand for eco-friendly products, the packaging industry is trying to develop eco-friendly packaging materials using PLA and PBAT and create new business models. On the other hand, Ulva australis occurs in large quantities in the southern seas of Korea and off the coast of Jeju Island, causing marine environmental problems. In this study, lactic acid was produced through dilute acid pretreatment, enzymatic saccharification, and fermentation processes to utilize Ulva australis as a new alternative energy raw material. In general, seaweeds vary in carbohydrate content and sugar composition depending on the species, harvest location, and time. Seaweed is mainly composed of polysaccharides such as cellulose, alginate, mannan, and xylan, but does not contain lignin. It is difficult to expect high extraction yield of the complex polysaccharide constituting Ulva australis with only one process. However, the fusion process of dilute acid and enzymatic saccharification presented in this study can extract most of the sugars contained in Ulva australis. Therefore, the fusion process is considered to be able to expect high lactic acid production yield when a commercial-scale production process is established.

Preliminary study on seaweed fermentation for lactic acid production

Abstract Indonesia is a maritime country that is rich in seaweed. However, seaweed fermentation into lactic acid is not yet usually. Seaweed fermentation has outstanding potential because it has the most abundant polysaccharides compared to other sources. This research aims to synthesize lactic acid by fermentation using a single culture of Lactobacillus plantarum (L. plantarum) and two substrates, namely seaweed flour and refined salt Kappa-Carrageenan (RKC). Lactic acid was analyzed by fourier-transform infrared (FT-IR) spectroscopy and its concentration was determined by gas chromatography-mass spectrometry (GC-MS). The proximate analysis showed that crude Fiber and starch levels in seaweed are 25.37% and 14.66% (w/w) and also in RKC are 16.45% and 1.07% (w/w), respectively. The highest reducing sugar was attained at H2SO4 2% (w/w), which were 51,184 mg/L in RKC and 24,824 mg/L in seaweed flour. Based on FT-IR data, lactic acid characteristic signals were found at broadband approximately 3000 - 3500 cm−1, which indicated the presence of OH band, a band at 1656 cm−1 revealed C=O stretching of carbonyl groups, and a band at 1118 cm−1 for C-O stretching of alcohol. Based on GC-MS data, the highest lactic acid production was 42,267 mg/L in RKC and 37,130 mg/L in seaweed flour. In this study, we can conclude that the efficiency of hydrolysis and fermentation of RKC was better than seaweed flour. However, the substrate concentration for optimum lactic acid production was unknown, so a more in-depth study was needed.

Identification of Cooperative Reaction Sites in Metal−Organic Framework Catalysts for High Yielding Lactic Acid Production from d‐Xylose

AbstractDetermining the roles of surface functionality of heterogeneous acid catalysts is important for many industrial catalysts. In this study, the decisive structure of metal−organic frameworks (MOFs) is utilized to identify important features for the effective conversion of d‐xylose into lactic acid. Several acidic MOFs are tested and the combination of Lewis acidity and adjacent hydroxy sites is found to be critical to attain high lactic acid yields. This hypothesis is corroborated experimentally by modification of the MOF to increase such sites, which affords an enhanced lactic acid yield of 79 %, and investigation of the acidity by using in situ FTIR spectroscopy. Density functional theory calculations disclose the cooperative behavior of Lewis acid sites and hydroxy groups in promoting the Cannizzaro reaction, a key step in the production of lactic acid.

The advanced performance of microbial consortium for simultaneous utilization of glucose and xylose to produce lactic acid directly from dilute sulfuric acid pretreated corn stover

BackgroundLignocellulosic feedstocks have attracted much attention as a potential carbon source for lactic acid (LA) production because of their ready availability, sustainability, and renewability. However, there are at least two major technical challenges to producing LA from lignocellulose. Inhibitors derived from lignocellulose pretreatment have a negative impact on the growth of cells producing LA. Furthermore, pentose sugars produced from the pretreatment are difficultly utilized by most LA producers, which is known as the carbon catabolite repression (CCR) effect. This complex feedstock can be utilized by a robust microbial consortium with high bioconversion efficiency.ResultsIn this study, a thermophilic consortium DUT50 producing LA was enriched and employed to improve corn stover (CS) utilization. Enterococcus was the dominant family in the consortium DUT50, accounting for 93.66% of the total abundance, with Lactobacillus, Bacillus, Lactococcus, and Trichococcus accounted for the remaining 2.68%. This consortium could be resistant to inhibitors concentration up to 9.74 g/L (2.88 g/L acetic acid, 2.46 g/L furfural, 2.20 g/L 5-HMF, and 2.20 g/L vanillin derived from pretreatment of CS), and simultaneously metabolizes hexose and pentose without CCR effect. Based on the promising consortium features, an efficient process of simultaneous saccharification and co-fermentation (SSCF) was developed to produce LA from acid pretreated corn stover, in which solid–liquid separation and detoxification were avoided. The key influencing factors were investigated and optimized, including dry biomass and cellulase loading, corn steep liquor powder concentration, and the pre-hydrolysis time. The highest LA titer of 71.04 g/L with a yield of 0.49 g/g-CS was achieved at a dry biomass loading of 20% (w/v), which is the highest LA production from non-detoxified acid pretreated corn stover via the SSCF process without wastewater generation reported to date. The simultaneous metabolism of hexose and pentose revealed collaboration between Enterococcus in the consortium, whereas xylose may be efficiently metabolized by Lactobacillus and Bacillus with low abundance via the pentose phosphate pathway.ConclusionsThe experimental results demonstrated the potential advantage of symbiosis in microbial consortia used for LA production from lignocellulosic biomass.

Controlling the microbial composition during the fermentation of Ishizuchi-kurocha.

Ishizuchi-kurocha is a popular postfermented tea in Japan. It is performed by domestic and natural fermentation relied on microorganisms derived from tea leaves or the environment of the manufacturing. Ishizuchi-kurocha undergoes aerobic fermentation of fungi first, then second fermented by anaerobic fermentation of lactic acid bacteria during natural fermentation processing. Aspergillus niger that produces mycotoxin is included in natural fermentation. This research aimed to build a novel fermentation method of Ishizuchi-kurocha by adding industrial koji fungi products and laboratory-cultivated Lactobacillus plantarum (Lactiplantibacillus plantarum) artificially. Thus, safety and quality of tea products could be controlled simply. We found artificial fermentation of Ishizuchi-kurocha could get high lactic acid production within 8 days. Final products only consisted of genus Aspergillus and genus Lactobacillus, while harmful Aspergillus niger was not found. However, artificial fermentation methods also decreased the content of polyphenols when compared with commercial tea.