Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056
Distillers’ grains (DG) are potential fermentable sugar substrates for the production of value-added products. This study focused on the development of an open fermentation process for the production of L-lactic acid from DG using Lactobacillus casei CICC 6056. The open fermentation process was feas...
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| Format: | Article |
| Language: | English |
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North Carolina State University
2016-11-01
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| Series: | BioResources |
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| Online Access: | http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_1_393_Zheng_Open_Fermentative_Production_Lactic_Acid |
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| author | Jin Zheng Yingying Liu Xiaohong Sun Qunhui Wang Hui Zou Juan Wang Ming Gao |
| author_facet | Jin Zheng Yingying Liu Xiaohong Sun Qunhui Wang Hui Zou Juan Wang Ming Gao |
| author_sort | Jin Zheng |
| collection | DOAJ |
| description | Distillers’ grains (DG) are potential fermentable sugar substrates for the production of value-added products. This study focused on the development of an open fermentation process for the production of L-lactic acid from DG using Lactobacillus casei CICC 6056. The open fermentation process was feasible, resulting in an L-lactic acid yield similar to that obtained with sterilized fermentation. However, a decrease in pH below 5.0 after 24 h resulted in a poor L-lactic acid concentration of 9.18 g/L and an inferior reducing sugar conversion rate of 53.6%. Therefore, an optimal pH adjustment method was sought. A pH adjustment to 6.5 every 24 h effectively improved the L-lactic acid concentration to 21.3 g/L with a 97.8% reducing sugar conversion rate. Furthermore, the application of a simultaneous saccharification and fermentation process at 50 °C in open condition increased the L-lactic acid concentration to 25.0 g/L. This yield was superior to L-lactic acid fermentation from DG using a separate hydrolysis and fermentation method (21.3 g/L) and from a commercial sugar in batch culture (23.6 g/L). These results demonstrated that L. casei CICC 6056 has great industrial potential as a superior candidate strain for the production of L-lactic acid from DG due to its broad applicability in a wide temperature range (from 37 to 50 °C). |
| first_indexed | 2024-04-14T00:07:20Z |
| format | Article |
| id | doaj.art-092cf4c7e63240d29a49646340ea83c4 |
| institution | Directory Open Access Journal |
| issn | 1930-2126 1930-2126 |
| language | English |
| last_indexed | 2024-04-14T00:07:20Z |
| publishDate | 2016-11-01 |
| publisher | North Carolina State University |
| record_format | Article |
| series | BioResources |
| spelling | doaj.art-092cf4c7e63240d29a49646340ea83c42022-12-22T02:23:29ZengNorth Carolina State UniversityBioResources1930-21261930-21262016-11-0112139340610.15376/biores.12.1.393-406Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056Jin Zheng0Yingying Liu1Xiaohong Sun2Qunhui Wang3Hui Zou4Juan Wang5Ming Gao6 Department of Environmental Engineering, School of Civil and Environmental Engineering, University of Science and Technology Beijing, No.30 Xueyuan Road, Haidian District, Beijing 100083, China; ChinaChina National Institute of Standardization, No.4 Zhi Chun Road, Haidian District, Beijing 100088, China; ChinaBeijing Academy of Agricultural and Forestry Sciences, No.11 Shuguang Garden Road, Haidian District, Beijing 100097, China; China Department of Environmental Engineering, School of Civil and Environmental Engineering, University of Science and Technology Beijing, No.30 Xueyuan Road, Haidian District, Beijing 100083, China; China Department of Environmental Engineering, School of Civil and Environmental Engineering, University of Science and Technology Beijing, No.30 Xueyuan Road, Haidian District, Beijing 100083, China; China Department of Environmental Engineering, School of Civil and Environmental Engineering, University of Science and Technology Beijing, No.30 Xueyuan Road, Haidian District, Beijing 100083, China; ChinaLaboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan; JapanDistillers’ grains (DG) are potential fermentable sugar substrates for the production of value-added products. This study focused on the development of an open fermentation process for the production of L-lactic acid from DG using Lactobacillus casei CICC 6056. The open fermentation process was feasible, resulting in an L-lactic acid yield similar to that obtained with sterilized fermentation. However, a decrease in pH below 5.0 after 24 h resulted in a poor L-lactic acid concentration of 9.18 g/L and an inferior reducing sugar conversion rate of 53.6%. Therefore, an optimal pH adjustment method was sought. A pH adjustment to 6.5 every 24 h effectively improved the L-lactic acid concentration to 21.3 g/L with a 97.8% reducing sugar conversion rate. Furthermore, the application of a simultaneous saccharification and fermentation process at 50 °C in open condition increased the L-lactic acid concentration to 25.0 g/L. This yield was superior to L-lactic acid fermentation from DG using a separate hydrolysis and fermentation method (21.3 g/L) and from a commercial sugar in batch culture (23.6 g/L). These results demonstrated that L. casei CICC 6056 has great industrial potential as a superior candidate strain for the production of L-lactic acid from DG due to its broad applicability in a wide temperature range (from 37 to 50 °C).http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_1_393_Zheng_Open_Fermentative_Production_Lactic_AcidOpen fermentation; L-Lactic production; Distillers’ grains; Lactobacillus casei |
| spellingShingle | Jin Zheng Yingying Liu Xiaohong Sun Qunhui Wang Hui Zou Juan Wang Ming Gao Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056 BioResources Open fermentation; L-Lactic production; Distillers’ grains; Lactobacillus casei |
| title | Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056 |
| title_full | Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056 |
| title_fullStr | Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056 |
| title_full_unstemmed | Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056 |
| title_short | Open Fermentative Production of L-Lactic Acid from Distillers’ Grains by Lactobacillus casei CICC 6056 |
| title_sort | open fermentative production of l lactic acid from distillers grains by lactobacillus casei cicc 6056 |
| topic | Open fermentation; L-Lactic production; Distillers’ grains; Lactobacillus casei |
| url | http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_1_393_Zheng_Open_Fermentative_Production_Lactic_Acid |
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