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Lactic acid production

Mélanie Salomez, Maeva Subileau, Tatiana Vallaeys, Sylvain Santoni, Fréderic Bonfils, Jérôme Sainte-Beuve, Jutharat Intapun, Françoise Granet, Laurent Vaysse, Éric Dubreucq
AIM: To characterize microbial communities present in natural rubber coagula from Hevea brasiliensis latex during maturation and identify microbial taxa (bacteria and fungi) having an impact on dry natural rubber properties. METHODS AND RESULTS: Microbial community dynamics in natural rubber coagula maturated under controlled conditions were compared and related with the evolution of dry natural rubber properties. The pyrosequencing of 16S (119,837 effective reads) and 18S (131,879 effective reads) rRNA gene regions was performed on 21 samples covering different maturation times and two aeration conditions...
December 9, 2017: Journal of Applied Microbiology
Claudine Loong, Shin Yih Tsen, Xing Lin Ho, Muhammed Faiz B Raman, Wai Mun Loke
BACKGROUND AND OBJECTIVES: The prevalence and potential health effects of common food antimicrobials in processed foods and beverages are relatively unknown in Singapore. The occurrence of chemical antimicrobials in processed foods and beverages and their effects on inflammation and oxidative stress in vitro were examined. METHODS AND STUDY DESIGN: The occurrence of antimicrobials in 1605 processed food and 359 beverage items were examined by surveying the ingredients on the product labels...
2018: Asia Pacific Journal of Clinical Nutrition
Maria K McClintock, Jilong Wang, Kechun Zhang
Production of chemicals via fermentation has been evolving over the past 30 years in search of economically viable systems. Thus far, there have been few industrially relevant chemicals that have seen commercialization, examples being lactic acid and ethanol. Currently, many of these fermentation processes still compete with food sources. In order to reduce this competition fermentation of alternative feedstocks, such as lignocellulosic biomass must to be utilized. Hemicellulosic sugars can be employed effectively for the production of chemicals by incorporating nonphosphorylative metabolism...
2017: Frontiers in Microbiology
Majdiah Othman, Arbakariya B Ariff, Leonardo Rios-Solis, Murni Halim
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...
2017: Frontiers in Microbiology
Xiaoqin Yu, Jun Yin, Dongsheng Shen, Jiali Shentu, Yuyang Long, Ting Chen
Based on our previous study, the low volatile fatty acid (VFA) production from egg white in food waste was mainly attributed to more acidogenic substrates (proteins and amino acids) consumed in the Maillard reaction and more organics converted into lactic acid. In this study, two methods were employed to improve VFA production: (1) reducing Maillard reaction with a drop in pH during hydrothermal (HT) pretreatment, and (2) inhibiting the conversion from protein to lactic acid. HT pretreatment under weakly acidic condition significantly promoted the hydrolysis and degradation of protein and the hydrolytic enzyme (protease) activity, thus increasing VFA yield by 45...
December 2, 2017: Waste Management
Jung-Hoon Bae, Hyun-Jin Kim, Mi-Jin Kim, Bong Hyun Sung, Jae-Heung Jeon, Hyun-Soon Kim, Yong-Su Jin, Dae-Hyuk Kweon, Jung-Hoon Sohn
An efficient production system for optically pure l- and d-lactic acid (LA) from Jerusalem artichoke tuber powder (JAP) was developed by metabolic engineering of Kluyveromyces marxianus. To construct LA-producing strains, the ethanol fermentation pathway of K. marxianus was redirected to LA production by disruption of KmPDC1 and expression of l- and d-lactate dehydrogenase (LDH) genes derived from Lactobacillus plantarum under the control of the K. marxianus translation elongation factor 1α promoter. To further increase the LA titer, the l-LA and d-LA consumption pathway of host strains was blocked by deletion of the oxidative LDH genes KmCYB2 and KmDLD1...
December 2, 2017: Journal of Biotechnology
Pei Yu Lim, Lee Ling Tan, Dave Siak-Wei Ow, Fong T Wong
BACKGROUND: Lactic acid bacteria are a family of "generally regarded as safe" organisms traditionally used for food fermentation. In recent years, they have started to emerge as potential chassis for heterologous protein production. And more recently, due to their beneficial properties in the gut, they have been examined as potential candidates for mucosal delivery vectors, especially for acid-sensitive enzymes. One such application would be the delivery of gluten-digesting endopeptidases for the treatment of celiac disease...
December 5, 2017: Microbial Cell Factories
Nadejda Andreev, Mariska Ronteltap, Boris Boincean, Piet N L Lens
Studies show that source separated human excreta have a fertilizing potential with benefits to plant growth and crop yield similar or exceeding that of mineral fertilizers. The main challenges in fertilizing with excreta are pathogens, and an increased risk of eutrophication of water bodies in case of runoff. This review shows that lactic acid fermentation of excreta reduces the amount of pathogens, minimizes the nutrient loss and inhibits the production of malodorous compounds, thus increasing its agricultural value...
December 2, 2017: Journal of Environmental Management
Scott A Scholz, Ian Graves, Jeremy J Minty, Xiaoxia Nina Lin
Consolidated bioprocessing is a potential breakthrough technology for reducing costs of biochemical production from lignocellulosic biomass. Production of cellulase enzymes, saccharification of lignocellulose and conversion of the resulting sugars into a chemical of interest occur simultaneously within a single bioreactor. In this study, synthetic fungal consortia composed of the cellulolytic fungus Trichoderma reesei and the production specialist Rhizopus delemar demonstrated conversion of microcrystalline cellulose (MCC) and alkaline pre-treated corn stover to fumaric acid in a fully consolidated manner without addition of cellulase enzymes or expensive supplements such as yeast extract...
December 2, 2017: Biotechnology and Bioengineering
Gabriel D Sáez, Elvira M Hébert, Lucila Saavedra, Gabriela Zárate
Legumes are an important protein source in developing countries and their flours represent an attractive alternative for the manufacture of gluten free products. In the present study, 4 kidney bean varieties (Alubia, Pallar, Black and Red beans) commonly cultivated in northwestern Argentina, were milled and spontaneously fermented in order to isolate and select autochthonous lactic acid bacteria (LAB) with relevant technological and functional properties for usage as starter cultures. Twelve doughs were fermented with daily back-slopping at 37°C for 6days and evolution of total mesophiles, lactic acid bacteria, and yeasts and molds populations were followed by plate counting...
December 2017: Food Research International
Betül Toktaş, Fatih Bildik, Beraat Özçelik
Shalgam is a traditional lactic acid fermented beverage highly popular in southern Turkey. Main raw material, black carrot contains a significant amount of anthocyanins. In this study, changes in polyphenols including anthocyanins, related total antioxidant capacity and in vitro bioaccessibility during shalgam fermentation and main raw material were evaluated. Compared to the last twelve days of the fermentation, a higher increase in total phenolic content (TPC), anthocyanins (AC), total antioxidant capacity (TAC) was observed in the first twelve days of the fermentation during shalgam production...
November 30, 2017: Journal of the Science of Food and Agriculture
Aiko Ozaki, Rie Konishi, Chisako Otomo, Mayumi Kishida, Seiya Takayama, Takuya Matsumoto, Tsutomu Tanaka, Akihiko Kondo
Modification of the Schizosaccharomyces pombe genome is often laborious, time consuming due to the lower efficiency of homologous recombination. Here, we constructed metabolically engineered S. pombe strains using a CRISPR-Cas9 system and also demonstrated D-lactic acid (D-LA) production from glucose and cellobiose. Genes encoding two separate pyruvate decarboxylases (PDCs), an L-lactic acid dehydrogenase (L-LDH), and a minor alcohol dehydrogenase (SPBC337.11) were disrupted, thereby attenuating ethanol production...
December 2017: Metabolic Engineering Communications
Hamed Haddad Kashani, Mathias Schmelcher, Hamed Sabzalipoor, Elahe Seyed Hosseini, Rezvan Moniri
Staphylococcus aureus is one of the most common pathogens of humans and animals, where it frequently colonizes skin and mucosal membranes. It is of major clinical importance as a nosocomial pathogen and causative agent of a wide array of diseases. Multidrug-resistant strains have become increasingly prevalent and represent a leading cause of morbidity and mortality. For this reason, novel strategies to combat multidrug-resistant pathogens are urgently needed. Bacteriophage-derived enzymes, so-called endolysins, and other peptidoglycan hydrolases with the ability to disrupt cell walls represent possible alternatives to conventional antibiotics...
January 2018: Clinical Microbiology Reviews
Majdiah Othman, Arbakariya B Ariff, Helmi Wasoh, Mohd Rizal Kapri, Murni Halim
Lactic acid bacteria are industrially important microorganisms recognized for fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Fermentation conditions such as concentration of initial glucose in the culture, concentration of lactic acid accumulated in the culture, types of pH control strategy, types of aeration mode and different agitation speed had influenced the cultivation performance of batch fermentation of Pediococcus acidilactici. The maximum viable cell concentration obtained in constant fed-batch fermentation at a feeding rate of 0...
November 27, 2017: AMB Express
Margherita Cruciata, Raimondo Gaglio, Maria Luisa Scatassa, Giovanna Sala, Cinzia Cardamone, Marisa Palmeri, Giancarlo Moschetti, Tommaso La Mantia, Luca Settanni
Main hypothesis: Sicilian forestry resources are suitable for the production of equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and non starter cultures necessary for curd fermentation and cheese ripening, respectively. Hence, the present work was carried out to evaluate LAB biofilm formation on different woods derived from trees species grown in Sicily with deproteinized whey. Microbiological and scanning electron microscopy analyses showed minimal differences in microbial levels and composition for the neoformed biofilms...
November 27, 2017: Applied and Environmental Microbiology
Chidre Prabhurajeshwar, Revanasiddappa Kelmani Chandrakanth
BACKGROUND: Probiotics, live cells with different beneficiary characteristics, have been extensively studied and explored commercially in many different products in the world. Their benefits to human and animal health have proven in hundreds of scientific studies. Based on rich bibliographic material, Curd is the potential source of probiotic Lactobacilli. METHOD: The aim of the present study was to observe Lactobacilli with probiotic potential activities from different curd samples for isolation, identification and characterization of Lactobacillus species...
October 2017: Biomedical Journal
Caili Zhang, Cheng Zhou, Nilnate Assavasirijinda, Bo Yu, Limin Wang, Yanhe Ma
BACKGROUND: Optically pure D-lactic acid (≥ 99%) is an important precursor of polylactic acid. However, there are relatively few studies on D-lactic acid fermentation compared with the extensive investigation of L-lactic acid production. Most lactic acid producers are mesophilic organisms. Optically pure D-lactic acid produced at high temperature not only could reduce the costs of sterilization but also could inhibit the growth of other bacteria, such as L-lactic acid producers. RESULTS: Thermophilic Bacillus coagulans is an excellent producer of L-lactic acid with capable of growing at 50 °C...
November 25, 2017: Microbial Cell Factories
Dajiang Liu, Kwang Ho Kim, Jian Sun, Blake Simmons, Seema Singh
Lignocellulosic biomass conversion to value-added platform chemicals in the non-toxic, water-tolerant Lewis acid, and water solutions bears the hallmark of green chemistry. Lactic acid derived from biomass is an important chemical building block for biodegradable polymers such as polylactide. Herein, a universal method of converting lignocellulosic sugars to lactic acid using catalytic amount of water-stable Lewis acid La(OTf)3 is demonstrated. The lignocellulosic sugars studied in this work include 1) pyrolytic sugars from pyrolysis oil, and 2) sugars derived from ionic liquid (IL)-pretreated biomass...
November 27, 2017: ChemSusChem
S A Pereira, G T Jerônimo, N C Marchiori, H M Oliveira, G F A Jesus, E C Schmidt, Z L Bouzon, F N Vieira, M L Martins, J L P Mouriño
The aim of this study is to select and isolate autochthonous bacteria with probiotic potential for use in a supplemented diet for bullfrog tadpoles, Lithobates catesbeianus. A total of 20 strains of lactic acid bacteria were isolated. Nine out of these were used in the following in vitro assays: antagonism against pathogenic bacteria (ANT), antimicrobial activity from extracellular compounds (MIC), tolerance to bile salts (TBS), pH reduction, protease production, sensitivity to antimicrobial tetracycline, cell viability, growth rate and doubling time...
November 23, 2017: Microbial Pathogenesis
Narciso M Quijada, Francesca De Filippis, José Javier Sanz, María Del Camino García-Fernández, David Rodríguez-Lázaro, Danilo Ercolini, Marta Hernández
"Chorizo de Léon" is a high-value Spanish dry fermented sausage traditionally manufactured without the use of starter cultures, owing to the activity of a house-specific autochthonous microbiota that naturally contaminates the meat from the environment, the equipment and the raw materials. Lactic acid bacteria (particularly Lactobacillus) and coagulase-negative cocci (mainly Staphylococcus) have been reported as the most important bacterial groups regarding the organoleptic and safety properties of the dry fermented sausages...
April 2018: Food Microbiology
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