Lactic acid production from seaweed hydrolysate of Enteromorpha prolifera (Chlorophyta)

Hwang, Hyeong Jin; Kim, Suk Min; Chang, Jin Hwa; Lee, Sun Bok

doi:10.1007/s10811-011-9714-z

Cited by 33 publications

(16 citation statements)

References 15 publications

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“…Fermentation of seaweeds and microalgae (such as Chlorella, Tetraselmis, and Nannochloropsis) led to a lactic acid production (1-5 g L −1 ) comparable to that found in the present study with all tested broths (Gupta et al, 2011;Gupta and Abu-Ghannam, 2012;Uchida and Miyoshi, 2013). Hwang et al (2012) studied the lactic acid fermentation of a hydrolysate prepared from the seaweed Ulva prolifera. In accordance with the results obtained in the present study for SD + S and for SD + S + LAB8014 broths Hwang et al (2012) found that after 24 h of incubation Lactobacillus rhamnosus was able to produce up to 4.3 g L −1 of lactic acid.…”

Section: Suitability Of a Platensis Fandm-c256 Biomass For L Plantarusupporting

confidence: 79%

“…Hwang et al (2012) studied the lactic acid fermentation of a hydrolysate prepared from the seaweed Ulva prolifera. In accordance with the results obtained in the present study for SD + S and for SD + S + LAB8014 broths Hwang et al (2012) found that after 24 h of incubation Lactobacillus rhamnosus was able to produce up to 4.3 g L −1 of lactic acid. In the study of Nguyen et al (2012), the microalga Hydrodictyon reticulum was used as substrate for the production of lactic acid by Lactobacillus paracasei LA104.…”

Section: Suitability Of a Platensis Fandm-c256 Biomass For L Plantarumentioning

confidence: 99%

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Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

et al. 2020

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The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL −1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L −1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L −1 , respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.

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Section: Suitability Of a Platensis Fandm-c256 Biomass For L Plantarusupporting

confidence: 79%

Section: Suitability Of a Platensis Fandm-c256 Biomass For L Plantarumentioning

confidence: 99%

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

et al. 2020

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“…Recently, we established the metabolic pathway of 3,6-anhydro-Lgalactose [33], which is one of the main sugar components in Gracilaria, and this would further improve the bioethanol productivity of red seaweeds. Our analysis also indicates U. pertusa would be less useful for the production of L-lactic acid [34,35], whose degree of reductance is 4.0, due to its low degree of reductance compared to other biomass feedstocks. However, U. pertusa would be a fine feedstock for the production of acid products, such as D-glucaric acid (γ = 3.00) and succinic acid (γ = 3.50).…”

Section: Degree Of Reductance Of U Pertusamentioning

confidence: 82%

Chemical composition, saccharification yield, and the potential of the green seaweed Ulva pertusa

Lee

Chang

Lee

2014

Biotechnol Bioproc E

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Recently, seaweeds have gained attention as possible renewable sources for biofuel and bioproduct production. To investigate the possibility of using green seaweeds as biomass feedstocks, the chemical composition and saccharification yield of the green seaweed Ulva pertusa were investigated. In this study, we evaluated U. pertusa that was harvested from the seashore in Jeju Island, Korea. By proximate composition analysis, dried U. pertusa was found to contain 52.3% carbohydrate, 25.1% protein, 0.1% lipid, and 22.5% ash. The elemental analysis of U. pertusa indicated the content of carbon to be 34.9%, hydrogen 5.3%, oxygen 46.5%, nitrogen 3.8%, sulfur 3.1%, and phosphorous 0.12%. The optimal conditions for the acid hydrolysis and saccharification of U. pertusa were investigated by varying the types of catalysts, catalyst concentration, reaction time, reaction temperature, and seaweed concentration. Under optimized acid hydrolysis condition, 32.9% of seaweed was recovered as monosaccharides and the monosaccharide composition was 11.5% D-glucuronic acid and D-glucuronic acid lactone, 11.1% L-rhamnose, 6.7% D-glucose, and 3.7% D-xylose. The concept of degree of reductance was introduced to assess the potential of U. pertusa as an industrial feedstock. It was found that the degree of reductance of U. pertusa was lowest among the biomass considered in this study. Based on the comparison of chemical composition and reductance degree of various biomass resources, the competitiveness of U. pertusa as a biomass feedstock for biofuel and bioproduct production was discussed.

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“…Hwang et al (2012) investigated the lactic acid fermentation of an Ulva (Enteromorpha) prolifera hydrolysate using different Lactobacillus strains. Similar to the present study, the lactic acid produced over 24 h of incubation by L. rhamnosus was 4.3 g L −1…”

Section: Suitability Of a Platensis Fandm-c256 Biomass For L Plantarumentioning

confidence: 99%

Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products

Niccolai

Shannon²,

Abu‐Ghannam³

et al. 2018

J Appl Phycol

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The first objective of this study was to evaluate the use of lyophilised biomass of the cyanobacterium Arthrospira platensis F&M-C256 as the sole substrate for lactic acid fermentation by the probiotic bacterium Lactobacillus plantarum ATCC 8014. After 48 h of fermentation, the bacterial concentration was 10.6 log CFU mL −1 and lactic acid concentration reached 3.7 g L −1. Lyophilised A. platensis F&M-C256 biomass was shown to be a suitable substrate for L. plantarum ATCC 8014 growth. The second objective of the study was to investigate whether lactic acid fermentation could enhance in vitro digestibility and antioxidant activity of A. platensis biomass. Digestibility increased by 4.4%, however it was not statistically significant, while the antioxidant activity and total phenolic content did increase significantly after fermentation, by 79% and 320% respectively. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of probiotic-based products.

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Lactic acid production from seaweed hydrolysate of Enteromorpha prolifera (Chlorophyta)

Cited by 33 publications

References 15 publications

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Chemical composition, saccharification yield, and the potential of the green seaweed Ulva pertusa

Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products

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