Efficient production of L-(+)-lactic acid from raw starch by Streptococcus bovis 148

doi:10.1016/S1389-1723(04)70230-3

Journal of Bioscience and Bioengineering

Volume 97, Issue 6, 2004, Pages 423-425

https://doi.org/10.1016/S1389-1723(04)70230-3 Get rights and content

Abstract

Streptococcus bovis 148 was found to produce L-(+)-lactic acid directly from soluble and raw starch substrates at pH 6.0. Productivity was highest at 37°C, with 14.7 g/l lactic acid produced from 20 g/l raw starch. The yield and optical purity of L-lactic acid were 0.88 and 95.6%, respectively.

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The biological thermal-alkaline hydrolysis-acidification (BTAHA) could promote sludge disintegration, which was conducive to producing volatile fatty acids (VFAs). However, high temperature and strong alkali could reduce the BTAHA effluent quality. Because high temperature denatures proteins and significantly changes the material and energy metabolism of bacteria, while strong alkali inhibits fermentation microorganisms (especially acid-producing microorganisms). This study investigated the internal mechanism of zero valent iron (ZVI) and magnetite (Mag.) alleviating temperature and alkali stress and improving the quality of hydrolysis-acidification effluent. At pH 7–10, compared with the control and magnetite, ZVI increased the average effluent VFAs by 24.0%–40.1% and 11.6%–18.1%, respectively. At pH 9, ZVI could provide an ecological niche for acidifying bacteria that preferred neutral and weakly alkaline conditions, with a 49.8% proportion of VFAs to soluble chemical oxygen demand (SCOD). At pH 12, the fluorescence intensity ratio of easy to difficult biodegradable organic matter in control, R_Mag., and R_ZVI were 0.63, 0.62, and 1.31, respectively. It indicated ZVI effectively alleviated high temperature and strong alkali stress. This study provides a reference for improving the quality of BTAHA effluent.
The prebiotic potential of RS-3 preparations for pre- and post-weaning piglets
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Piglets undergo stress during the weaning period, resulting in an imbalance in gut microbial composition and activity, and potentially post-weaning diarrhoea. Supporting maturation of gut microbiota is a strategy preparing piglets for weaning, and could be achieved by providing dietary fibres such as resistant starch (RS) in the creep feed. We investigated the prebiotic potential of four well-characterised retrograded starches (RS-3 preparations) for pre- and post-weaning piglets. These RS-3 preparations were in vitro fermented using pooled faecal inoculum of 3-week-old (pre-weaning) and 7-week-old (post-weaning) piglets. RS-3 preparations containing a high amount of digestible starch (≥ 75 %) were fully fermented by both faecal inocula within 48 h. Such substrates generated mostly butyrate when fermented by pre-weaning piglet faecal inoculum, whereas mostly propionate was found during fermentation by post-weaning inoculum. Bacterial genera Prevotella and Megasphaera increased in relative abundance after fermentation by both inocula, whereas Streptococcus and Selenomonas increased in relative abundance only when fermented by pre-weaning or post-weaning piglet faecal inocula, respectively. Highly resistant or so-called intrinsic RS-3 (≥ 80 % RS) was hardly degraded by pre-weaning inoculum, whereas it was slowly fermented by post-weaning piglet faecal microbiota, leading to an increase in relative abundance of specific Prevotella and Roseburia phylotypes (amplicon sequence variants). This study shows that partially resistant RS-3 preparations might be beneficial dietary fibres for pre-weaning piglets by promoting short-chain fatty acids production, while intrinsic RS-3 was hardly fermentable. Intrinsic RS-3 substrates might have prebiotic potential for post-weaning piglets by stimulating potential health-beneficial Prevotella and Roseburia.
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Continuous production of D-lactic acid from cellobiose in cell recycle fermentation using β-glucosidase-displaying Escherichia coli
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The present study demonstrates continuous production of d-lactic acid from cellobiose in a cell recycle fermentation with a hollow fiber membrane using recombinant Escherichia coli constructed by deleting its pyruvate formate-lyase activating enzyme gene pflA and expressing a heterologous β-glucosidase on its cell surface. The β-glucosidase gene bglC from Thermobifida fusca YX was cloned into a cell surface display vector pGV3, resulting in pGV3-bglC. Recombinant E. coli JM109 harboring the pGV3-bglC showed β-glucosidase activity (18.9 ± 5.7 U/OD₆₀₀), indicating the cell surface functioning of mutant β-glucosidase. pH-stat cultivation using d-lactic acid producer E. coli BW25113 (ΔpflA) harboring pGV3-bglC in minimum medium with 10 g/L cellobiose in a jar fermentor under anaerobic condition resulted in 5.2 ± 0.1 g/L of d-lactic acid was obtained after 84 h cultivation, indicating that the engineered E. coli produced d-lactic acid directly from cellobiose. For continuous d-lactic acid production, cell recycle fermentation was conducted under anaerobic condition and the culture was continuously ultrafiltrated with a hollow fiber cartridge. The permeate was drawn to the reservoir and a minimum medium containing 10 g/L cellobiose was fed to the fermentor at the same rate (dilution rate, 0.05 h⁻¹). Thus, this system maintained the d-lactic acid production (4.3–5.0 g/L), d-lactic acid production rate (0.22–0.25 g/L/h), and showed no residual cellobiose in the culture during 72 h operation. Interestingly, the d-lactic acid production rate in cell recycle fermentation was more than 3 times higher than that in the batch operation (0.06 ± 0.00 g/L/h).
Starch-fueled microbial fuel cells by two-step and parallel fermentation using Shewanella oneidensis MR-1 and Streptococcus bovis 148
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Shewanella oneidensis MR-1 generates electricity from lactic acid, but cannot utilize starch. On the other hand, Streptococcus bovis 148 metabolizes starch and produces lactic acid. Therefore, two methods were trialed for starch-fueled microbial fuel cell (MFC) in this study. In electric generation by two-step fermentation (EGT) method, starch was first converted to lactic acid by S. bovis 148. The S. bovis 148 were then removed by centrifugation, and the fermented broth was preserved for electricity generation by S. oneidensis MR-1. Another method was electric generation by parallel fermentation (EGP) method. In this method, the cultivation and subsequent fermentation processes of S. bovis 148 and S. oneidensis MR-1 were performed simultaneously. After 1, 2, and 3 terms (5-day intervals) of S. oneidensis MR-1 in the EGT fermented broth of S. bovis 148, the maximum currents at each term were 1.8, 2.4, and 2.8 mA, and the maximum current densities at each term were 41.0, 43.6, and 49.9 mW/m², respectively. In the EGP method, starch was also converted into lactic acid with electricity generation. The maximum current density was 140–200 mA/m², and the maximum power density of this method was 12.1 mW/m².
Genomics, evolution, and molecular epidemiology of the Streptococcus bovis/Streptococcus equinus complex (SBSEC)
2014, Infection, Genetics and Evolution
Citation Excerpt :
Interestingly, their high metabolic rates and starch degrading abilities make S. infantarius branch members useful in starter cultures for soy yogurt fermentations and silage production (Cho et al., 2013; Jones et al., 1991; Lacroix, 2011). Furthermore, bovine rumen strains are used for the production of l-lactic acid from starch from cassava roots enriched with tofu liquid waste and the production of volatile fatty acids from alfalfa (Ghofar et al., 2005; Narita et al., 2004; Weimer and Digman, 2013). Food fermentation and biopreservation share a tight relationship as the fermentative microflora contributes to the preservation via production of organic acids and antimicrobial active compounds such as bacteriocins (Ross et al., 2002).
The Streptococcus bovis/Streptococcus equinus complex (SBSEC) is a group of human and animal derived streptococci that are commensals (rumen and gastrointestinal tract), opportunistic pathogens or food fermentation associates. The classification of SBSEC has undergone massive changes and currently comprises 7 (sub)species grouped into four branches based on sequences identities: the Streptococcus gallolyticus, the Streptococcus equinus, the Streptococcus infantarius and the Streptococcus alactolyticus branch. In animals, SBSEC are causative agents for ruminal acidosis, potentially laminitis and infective endocarditis (IE). In humans, a strong association was established between bacteraemia, IE and colorectal cancer. Especially the SBSEC-species S. gallolyticus subsp. gallolyticus is an emerging pathogen for IE and prosthetic joint infections. S. gallolyticus subsp. pasteurianus and the S. infantarius branch are further associated with biliary and urinary tract infections. Knowledge on pathogenic mechanisms is so far limited to colonization factors such as pili and biofilm formation. Certain strain variants of S. gallolyticus subsp. macedonicus and S. infantarius subsp. infantarius are associated with traditional dairy and plant-based food fermentations and display traits suggesting safety. However, due to their close relationship to virulent strains, their use in food fermentation has to be critically assessed. Additionally, implementing accurate and up-to-date taxonomy is critical to enable appropriate treatment of patients and risk assessment of species and strains via recently developed multilocus sequence typing schemes to enable comparative global epidemiology. Comparative genomics revealed that SBSEC strains harbour genomics islands (GI) that seem acquired from other streptococci by horizontal gene transfer. In case of virulent strains these GI frequently encode putative virulence factors, in strains from food fermentation the GI encode functions that are pivotal for strain performance during fermentation. Comparative genomics is a powerful tool to identify acquired pathogenic functions, but there is still an urgent need for more physiological and epidemiological data to understand SBSEC-specific traits.

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Abstract

References (15)

Syntheses and application of polylactides

Chemosphere

Autocatalytic hydrolysis of amorphous-made polylactide: effects of L-lactide content, tacticity, and enantiomeric polymer blending

Polymer

Lactic acid outlook up as polylactide nears market

Chem. Market Rep.

Direct fermentation of starch to lactic acid by Lactobacillus amylovorus

Biotechnol. Lett.

Direct fermentation of starch to L-(+)-lactic acid using Lactobacillus amylophilus

Biotechnol. Lett.

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

Int. J. Food Microbiol.

Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010

J. Appl. Microbiol.

Cited by (60)

The performance and microbial response of zero valent iron alleviating the thermal-alkaline stress and enhancing hydrolysis-acidification of primary sludge

The prebiotic potential of RS-3 preparations for pre- and post-weaning piglets

Processing Technology for Bio-Based Polymers: Advanced Strategies and Practical Aspects

Continuous production of D-lactic acid from cellobiose in cell recycle fermentation using β-glucosidase-displaying Escherichia coli

Starch-fueled microbial fuel cells by two-step and parallel fermentation using Shewanella oneidensis MR-1 and Streptococcus bovis 148

Genomics, evolution, and molecular epidemiology of the Streptococcus bovis/Streptococcus equinus complex (SBSEC)

ReviewEfficient production of L-(+)-lactic acid from raw starch by Streptococcus bovis 148

Abstract

Chemosphere

Polymer

Lactic acid outlook up as polylactide nears market

Chem. Market Rep.

Direct fermentation of starch to lactic acid by Lactobacillus amylovorus

Biotechnol. Lett.

Direct fermentation of starch to L-(+)-lactic acid using Lactobacillus amylophilus

Biotechnol. Lett.

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

Int. J. Food Microbiol.

Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010

J. Appl. Microbiol.

Review
Efficient production of L-(+)-lactic acid from raw starch by Streptococcus bovis 148