Comparison of Lactic Acid Production by L. casei in Batch, Fed-batch and Continuous Cultivation, Testing the use of Feather Hydrolysate as a Complex Nitrogen Source

Abstract

A comprehensive comparison of the main fermentation parameters, productivity, yield and final Llactic acid concentration, obtained through batch, fed-batch and continuous cultivations using Lactobacillus casei CCDM 198 and a model cultivation medium was carried out. Using this data, a pulse-feed fed-batch process was established for testing chicken feather hydrolysate as a replacement for all complex nitrogen sources (yeast and beef extracts and peptone) in the medium. As comparably high values of productivity (about 4.0 g/L/h) and yield (about 98 %) were reached under all cultivation conditions, the maximum final Llactic acid concentration (116.5 g/L), as achieved through pulse-feed fed-batch fermentation, was chosen as the most important criterion for process selection. Fed-batch cultivation with chicken feather hydrolysate as both a complex nitrogen source and a neutralizing agent for maintaining constant culture pH yielded half the concentration of L-lactic acid compared to the model medium. We demonstrate here that chicken feather hydrolysate has potential for use in the production of L-lactic acid but its utilization requires further optimization HIGHLIGHTS  Batch, fed-batch and continuous lactic acid production by Lactobacillus casei  Feather hydrolysate as complex nitrogen source substitute Paulova, L.; et al.

HIGH LACTIC ACID PRODUCTION BY Lactobacillus sp. V156 ISOLATED FROM VIETNAMESE FERMENTED MUSTARD GREEN

“…V156 are comparable to that of the high producers reported so far (Table 2). The lactic acid concentration obtained in this study (128 g/L) is higher than that obtained by L. casei CCDM 198 (116.5 g/L) [4], in the same range as Enterococcus mundtii QU 25 (129 g/L) [12] and Sporolactobacillusnakayamae (122,4 g/L) [15], but lower than that reported for other Lactobacillus species such as L. lactis (210 g/L) [16], L. casei (180 g/L) [17], and L. rhamnosus B103 (143.7 g/L) [18]. The lactic acid productivity (2.82 g/L/h) is lower than that obtained by L. casei CCDM 198 [4], but higher than that by other bacterial strains (Table 2), it is due to the short cultivation time required for strain Lactobacillus sp.…”

“…For that reason, fed-batch fermentation is commonly used for lactic acid production which avoids substrate-level inhibition by maintaining suitable substrate concentration for bacterial growth during the fermentation process. High lactic acid concentration of 91.4 g/L and productivity of 4.01 g/L/h were obtained in fed-batch fermentation under constant feeding conditions [4].…”

“…Batch fermentation has been used for lactic acid production. The best results obtained in batch fermentation with glucose as the substrate are 4.02 g/L/h for productivity and 58.3 g/L for final lactic acid concentration [4]. However, the major disadvantage of batch fermentation is that lactic acid concentration and productivity decreased due to the inhibition of high substrate concentration at the beginning and low substrate concentration at the end of the fermentation process.…”

Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies

“…Paulova et al [60] evaluated batch, fed batch and continual cultivation using Lactobacillus casei CCDM 198 and hydrolyzed chicken feathers as a replacement for all complex nitrogen sources and found high productivity (around 4.0 g/L/h) and yield (around 98%) with all culture conditions. The maximum final concentration of L (+) lactic acid (116.5 g/L) was achieved using pulse batch feeding.…”

Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863

“…Numerous microorganisms have been studied for LA production, such as Lactobacillus sp. [6], Lactobacillus casei CCDM 198 [20], Lactobacillus plantarum [3], L. rhamnosus ATCC 10863 [9]. L. rhamnosus LA-04-1 [21], Bacillus coagulans A534 [8], Enterococcus mundtii QU 25 [22], and Lactococcus lactis subsp.…”