High D(−) lactic acid levels production by Sporolactobacillus nakayamae and an efficient purification

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• 作者：Susan Michelz Beitel ; Daiane Cristina Sass ; Luciana Fontes Coelho…
• 关键词：D(−) Lactic acid ; Isomers ; Sporolactobacillus nakayamae ; Purification ; Submerged fermentation
• 刊名：Annals of Microbiology
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：66
• 期：4
• 页码：1367-1376
• 全文大小：749 KB
• 刊物主题：Microbiology; Microbial Genetics and Genomics; Microbial Ecology; Fungus Genetics; Medical Microbiology; Applied Microbiology;
• 出版者：Springer Berlin Heidelberg
• ISSN：1869-2044
• 卷排序：66

文摘

This study is the first to report the efficient production of D(−) lactic acid by a strain of Sporolactobacillus nakayamae utilizing inexpensive peanut flour as a nitrogen source and commercial sucrose as a carbon source. A D(−) lactic acid concentration of 112.93 g/L was obtained by fermentation using 110.00 g/L of commercial sucrose, 150.40 g/L of peanut flour, and 0.16 ml/L of Tween 80. The optimal medium composition was determined using experimental design such as a Plackett-Burman, fractional factorial designs, and response surface methodology. The purification and recovery of D(−) lactic acid from the fermentation medium were performed using two purification techniques (filtration with activated carbon, followed by celite and cation resin exchange). This approach showed a high efficiency in protein and sugar removal as well in D(−) lactic acid recovery from the fermentation medium. Thus, the results indicate that S. nakayamae is a promising new D(−) lactic acid producer.