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Citric Acid, Lactic Acid, and Acetic Acid Production
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Lactic acid bacteria (LAB) are a diverse group of bacteria capable of lactic acid production. These bacteria are found in cheeses, yoghurts or decomposing plants. They are Gram-positive and non-sporulating. They have the ability to produce lactic acid as a major metabolic end product of carbohydrate fermentation. They are anaerobic but also tolerate aerated environments and can survive at high acid (pH 3–6) and high ethanol concentrations. The Lactobacillales can be divided into different genera, such as Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus etc. High lactic acid producing bacteria such as Lactobacillus delbrueckii favour temperatures of 44–45 ⁰C. Examples of homofermentative bacteria are L. casae, L. delbrueekii, L. bulgaricus etc. An example of heterofermentative bacteria is L. acidophilus.
Value-Added Microbial Byproducts
Published in Volodymyr Ivanov, Environmental Microbiology for Engineers, 2020
L(+)-lactic acid (2-2-hydropropionic acid), CH3CH(OH)COOH, is an important chemical used as an acidulant, flavor, and preservative in the production of food, cosmetics, pharmaceuticals, leather, and textiles. The biggest application of lactic acid is the production of polylactic acid, which is a biodegradable plastic. The worldwide biotechnological production of L-lactic acid is 80,000 tons. Lactic acid bacteria are used for the biological production of lactic acids. Originally, lactic acid bacteria are inhabitants of the biosurfaces and leaves of plants. They do not have the ability to synthesize some vitamins and amino acids, and therefore demand those factors for their growth. The most important producers of lactic acid are the strains of Lactobacillus helveticus, Lactobacterium plantarum, L. lactis, L. delbrueckii, and L. bulgaricus. The majority of lactic acid producers are mesophilic bacteria with an optimal temperature for growth of 30°C±2°C, but there are some thermophilic strains such as L. bulgaricus, L. delbrueckii, and Streptococcus thermophilus, which grow at temperatures higher than 40°C. Some lactic acid bacteria produce only lactic acid (homofermentation), and others can convert sugars into lactic acid, carbon dioxide, and ethanol (heterofermentation). Different wastes have been proposed to use in lactic acid production. For example, whey permeate, an inexpensive and abundant byproduct of the dairy industry, especially from ultra-filtration-based cheese manufacturing, can be used for the large-scale production of lactic acid.
Immobilization of Biomolecules
Published in Anil Kumar Anal, Bionanotechnology, 2018
Lactic acid-producing bacteria, also known as lactic acid bacteria (LAB), are the most important probiotic microorganism associated with the human GI tract. LAB produce lactic acid via fermentation through cell-recycle repeated batch. Under batch fermentation process, lactic acid production by free sensitive cells is inhibited by substrate and end product accumulation leading to lower production efficiency and increased downstream cost. Lactic acid-producing bacteria, Lactobacillus rhamnosus, was immobilized in mesoporous silica-based matrix with high immobilization efficiency of 78.77% and high glucose conversion yield of 92.4%. The immobilized cells showed stability during repeated fermentation processes (8 batches) with no reduction in lactic acid production (Zhao et al. 2016).
Biosorption and bioaccumulation of nickel by probiotic lactic acid bacteria isolated from human feces
Published in Bioremediation Journal, 2022
Shokufeh Beglari, Fariba Khodagholi, Hamid Gholami Pourbadie, Alireza Iranbakhsh, Mahdi Rohani
Plenty of bacterial and fungal strains have been detected as nickel resistant and/or nickel detoxifiers in the environment and ex vivo projects so far (Alboghobeish, Tahmourespour, and Doudi 2014; Ansari and Malik 2007; Cai et al. 2019; Paul and Mukherjee 2016; Yadav and Mishra 2022). Recently, lactic acid bacteria have been perceived by researchers of bio-detoxification science (Lai et al. 2022) because of their exclusive chemicals like metal degradation, adsorption, and accumulation capacity (Monachese 2012; Zhai et al. 2016). Lactic acid bacteria are a diverse group of probiotics that are well known in the fermented food and dairy industries (Cui et al. 2015; Gänzle 2015; Grujović et al. 2022). They live in human and animals intestine and other organs and provide varieties of health influences like immune system stimulation, gut disorders alleviation, and allergy prevention (Vinusha et al. 2018). Moreover, they are safe and have potentially profitable impacts on living organisms’ health especially human when consumed properly (Sonnenburg, Angenent, and Gordon 2004). Cell composition like exopolysaccharide is an important biosorbent (Dobaradaran et al. 2016) and in Lactobacillus spp. is composed of galactose, glucose, rhamnose, and fructose (Nishimura 2014) that plays a significant role in the biosorption of metal ions (Feng et al. 2012).
Sampling method for studying the activity of lactic acid bacteria during spray drying
Published in Drying Technology, 2018
Pimin Gong, Lanwei Zhang, Jiliang Zhang, Xue Han, Huaxi Yi, Wei Di, Shiwei Chen
Lactic acid bacteria (LAB) starter cultures are widely used in the industrial dairy fermentation of products, such as cheese and yoghurt.[1] Dried starter cultures are the most popular form owing to their flexible transportation and storage requirements. At present, high-activity LAB starter cultures are generally processed through vacuum freeze drying.[2] However, compared to other drying techniques, freeze drying takes more time and is relatively expensive. Spray drying is an ideal convective drying method for producing starter cultures because it is gentle and cost effective (the cost is only approximately 20% of that with freeze drying[3]).
A novel insight to screen the optimal spray-drying protectants and parameters for manufacturing lactic acid bacteria preparations
Published in Drying Technology, 2020
Zhuo Zhang, Sen Peng, Xiaoqi Sun, Yu Jie, Hongfei Zhao, Baoqing Zhu, Piotr Dziugan, Bolin Zhang
Lactic acid bacteria (LAB), which are common in human intestinal microflora and fermented foods like yogurt and pickles, play an important role in promoting the nutrition and quality of food products, improving flavor, and offering probiotic health benefits to human.[1–3] Because of these advantages LAB strains are utilized widely in both industry and consumer market as starter cultures and probiotic preparations. They are usually processed as dried powders instead of liquid cultures due to the stability and flexibility of the microorganism and the convenience during transportation and long-term storage.[4,5]