L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863
Lactic acid has been shown to have the most promising application in biomaterials as poly(lactic acid). L. rhamnosus ATCC 10863 that produces L-lactic acid was used to perform the fermentation and molasses was used as substrate. A solution containing 27.6 g/L of sucrose (main composition of molasses...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2015/501029 |
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| author | Ana Lívia Chemeli Senedese Rubens Maciel Filho Maria Regina Wolf Maciel |
| author_facet | Ana Lívia Chemeli Senedese Rubens Maciel Filho Maria Regina Wolf Maciel |
| author_sort | Ana Lívia Chemeli Senedese |
| collection | DOAJ |
| description | Lactic acid has been shown to have the most promising application in biomaterials as poly(lactic acid). L. rhamnosus ATCC 10863 that produces L-lactic acid was used to perform the fermentation and molasses was used as substrate. A solution containing 27.6 g/L of sucrose (main composition of molasses) and 3.0 g/L of yeast extract was prepared, considering the final volume of 3,571 mL (14.0% (v/v) inoculum). Batch and fed batch fermentations were performed with temperature of 43.4°C and pH of 5.0. At the fed batch, three molasses feed were applied at 12, 24, and 36 hours. Samples were taken every two hours and the amounts of lactic acid, sucrose, glucose, and fructose were determined by HPLC. The sucrose was barely consumed at both processes; otherwise the glucose and fructose were almost entirely consumed. 16.5 g/L of lactic acid was produced at batch and 22.0 g/L at fed batch. Considering that lactic acid was produced due to the low concentration of the well consumed sugars, the final amount was considerable. The cell growth was checked and no substrate inhibition was observed. A sucrose molasses hydrolysis is suggested to better avail the molasses fermentation with this strain, surely increasing the L-lactic acid. |
| format | Article |
| id | doaj-art-77976945f8a54dc8953cbf799277afd7 |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-77976945f8a54dc8953cbf799277afd72025-02-03T01:32:49ZengWileyThe Scientific World Journal2356-61401537-744X2015-01-01201510.1155/2015/501029501029L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863Ana Lívia Chemeli Senedese0Rubens Maciel Filho1Maria Regina Wolf Maciel2Laboratory of Optimization, Design and Advanced Control, Department of Product and Processes Development, School of Chemical Engineering, State University of Campinas, Rua Albert Einstein, 500 Cidade Universitária Zeferino Vaz, 13083-852 Campinas, SP, BrazilLaboratory of Optimization, Design and Advanced Control, Department of Product and Processes Development, School of Chemical Engineering, State University of Campinas, Rua Albert Einstein, 500 Cidade Universitária Zeferino Vaz, 13083-852 Campinas, SP, BrazilLaboratory of Optimization, Design and Advanced Control, Department of Product and Processes Development, School of Chemical Engineering, State University of Campinas, Rua Albert Einstein, 500 Cidade Universitária Zeferino Vaz, 13083-852 Campinas, SP, BrazilLactic acid has been shown to have the most promising application in biomaterials as poly(lactic acid). L. rhamnosus ATCC 10863 that produces L-lactic acid was used to perform the fermentation and molasses was used as substrate. A solution containing 27.6 g/L of sucrose (main composition of molasses) and 3.0 g/L of yeast extract was prepared, considering the final volume of 3,571 mL (14.0% (v/v) inoculum). Batch and fed batch fermentations were performed with temperature of 43.4°C and pH of 5.0. At the fed batch, three molasses feed were applied at 12, 24, and 36 hours. Samples were taken every two hours and the amounts of lactic acid, sucrose, glucose, and fructose were determined by HPLC. The sucrose was barely consumed at both processes; otherwise the glucose and fructose were almost entirely consumed. 16.5 g/L of lactic acid was produced at batch and 22.0 g/L at fed batch. Considering that lactic acid was produced due to the low concentration of the well consumed sugars, the final amount was considerable. The cell growth was checked and no substrate inhibition was observed. A sucrose molasses hydrolysis is suggested to better avail the molasses fermentation with this strain, surely increasing the L-lactic acid.http://dx.doi.org/10.1155/2015/501029 |
| spellingShingle | Ana Lívia Chemeli Senedese Rubens Maciel Filho Maria Regina Wolf Maciel L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863 The Scientific World Journal |
| title | L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863 |
| title_full | L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863 |
| title_fullStr | L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863 |
| title_full_unstemmed | L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863 |
| title_short | L-Lactic Acid Production by Lactobacillus rhamnosus ATCC 10863 |
| title_sort | l lactic acid production by lactobacillus rhamnosus atcc 10863 |
| url | http://dx.doi.org/10.1155/2015/501029 |
| work_keys_str_mv | AT analiviachemelisenedese llacticacidproductionbylactobacillusrhamnosusatcc10863 AT rubensmacielfilho llacticacidproductionbylactobacillusrhamnosusatcc10863 AT mariareginawolfmaciel llacticacidproductionbylactobacillusrhamnosusatcc10863 |