HIGH LACTIC ACID PRODUCTION BY Lactobacillus sp. V156 ISOLATED FROM VIETNAMESE FERMENTED MUSTARD GREEN
Keywords:Fermented mustard green, lactic acid, Lactobacillus
AbstractIn the present study, a lactic acid producing bacterium was isolated and screened from fermented mustard green. The selected bacterial strain (V156) was classified into genus Lactobacillus. High lactic acid concentration of 101.6 g/L and productivity of 2.82 g/L/h were efficiently achieved by Lactobacillus sp. V156 after 36 h of cultivation in fed-batch fermentation using ammonium hydroxide as the neutralizing agent. The production of high lactic acid in short cultivation time demonstrates that Lactobacillus sp. V156 is a promising strain for L-lactic acid production
Eᶊ E., Khaneghah A. M., Barba F. J., Saraiva J. A., Sant’Ana A. S. and Hashemi S. M. B. – Recent advancements in lactic acid production – a review. Food Res. Int. 107 (2018) 763-770. https://doi.org/10.1016/j.foodres.2018.01.001.
Komesu A., Oliveira J. A. R. d., Martins L. H. d. S., Wolf Maciel M. R. and Maciel Filho R. – Lactic acid production to purification: a review. BioRes. 12 (2) (2017) 4364-4383. DOI: 10.15376/biores.12.2.Komesu.
Wee Y. J., Kim J. N. and Ryu H. W. – Biotechnological production of lactic acid and its recent applications. Food Technol. Biotechnol. 44 (2) (2006) 163-172.
Nguyen D. T. L., Hoorde K. V., Cnockaert M., Brandt E. D., Aerts M., Thanh L. B. and Vandamme P. – A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. Int. J. Food Microbiol. 163 (1) (2013) 19-27. doi: 10.1016/j.ijfoodmicro.2013.01.024.
Rhee S. J., Lee J. E. and Lee C. H. – Importance of lactic acid bacteria in Asian fermented foods. Microb. Cell Fact. 10 (Suppl 1) (2011) S5. doi: 10.1186/1475-2859-10-S1-S5.
Tamura K., Stecher G., Peterson D. and Filipski A. - MEGA6: Molecular evolutionary genetics analysis version 6.0. Mol. Bio. Evol. 30 (2013) 2725-2729. doi: 10.1093/molbev/mst197.
Saitou N. and Nei M. - The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol. Biol. Evol. 4 (1987) 406–425. doi: 10.1093/oxfordjournals.molbev.a040454.
Bhakta J.N., Ohnishi K., Munekage Y., Iwasaki K. and Wei M. Q. – Characterization of lactic acid bacteria-based probiotics as potential heavy metal sorbents. J. Appl. Microbiol. 112 (6) (2012) 1193-1206. doi: 10.1111/j.1365-2672.2012.05284.x.
Miller G.L. - Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31 (3) (1959) 426-428. https://doi.org/10.1021/ac60147a030.
Broadbent J. R., Larsen R. L., Deibel V. and Steele J. L. - Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress. J. Bacteriol. 192 (9) (2010). 2445–2458. doi: 10.1128/JB.01618-09.
Abdel-Rahman M. A., Xiao Y., Tashiro Y., Wang Y., Zendo T., Sakai K. and Sonomoto K. Fed-batch fermentation for enhanced lactic acid production from glucose/xylose mixture without carbon catabolite repression. J. Biosci. Bioeng. 119 (2) (2015) 153-158. https://doi.org/10.1016/j.jbiosc.2014.07.007.
Othman M., Ariff A. B., Rios-Solis L. and Halim M. – Extractive fermentation of lactic acid in lactic acid bacteria cultivation: a review. Front. Microbiol. 8 (2017) 2285. doi: 10.3389/fmicb.2017.02285.
Tashiro Y., Kaneko W., Sun Y., Shibata K., Inokuma K., Zendo T. and Sonomoto K. - Continuous D-lactic acid production by a novel thermotolerant Lactobacillus delbrueckii subsp lactis QU 41, Appl. Microbiol. Biotechnol. 89 (6) (2011) 1741-1750. doi: 10.1007/s00253-010-3011-7.
Bai D.M., Wei Q., Yan Z. H., Zhao X. M., Li X. G. and Xu S. M. – Fed-batch fermentation of Lactobacillus lactis for hyper-production of L-lactic acid. Biotechnol. Lett. 25 (21) (2003) 1833-1835. doi: 10.1023/a:1026276925649.
Ding S. and Tan T. – L-lactic acid production by Lactobacillus casei fermentation using different fed-batch feeding strategies. Process Biochem. 41 (6) (2006) 1451-1454. https://doi.org/10.1016/j.procbio.2006.01.014.
Bernardo M. P., Coelho L. F., Sass D. C. and Contiero J. – L-(+)-Lactic acid production by Lactobacillus rhamnosus B103 from dairy industry waste. Braz. J. Microbiol. 47 (3) (2016) 640-646. doi: 10.1016/j.bjm.2015.12.001.
Beitel S. M., Coelho L. F., Sass D. C. and Contiero J. – Environmentally friendly production of D(-) lactic acid by Sporolactobacillus nakayamae: investigation of fermentation parameters and fed-batch strategies. Int. J. Microbiol. 2017 (2017) 4851612. doi: 10.1155/2017/4851612.
How to Cite
Copyright (c) 2021 Vietnam Journal of Science and Technology
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Vietnam Journal of Sciences and Technology (VJST) is an open access and peer-reviewed journal. All academic publications could be made free to read and downloaded for everyone. In addition, Articles are published under term of the Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) Licence which permits use, distribution and reproduction in any medium, provided the original work is properly cited & ShareAlike terms followed.
Copyright on any research article published in VJST is retained by the respective author(s), without restrictions. Authors grant VAST Journals System (VJS) a license to publish the article and identify itself as the original publisher. Upon author(s) by giving permission to VJS either via VJS journal portal or other channel to publish their research work in VJS agrees to all the terms and conditions of https://creativecommons.org/licenses/by-sa/4.0/ License and terms & condition set by VJS.
Authors have the responsibility of to secure all necessary copyright permissions for the use of 3rd-party materials in their manuscript.