Nutritional requirements and the impact of yeast extract on the<scp>d</scp>-lactic acid production by Sporolactobacillus inulinus

Klotz, Silvia; Kuenz, Anja; Prüße, Ulf

doi:10.1039/c7gc01796k

Cited by 50 publications

(67 citation statements)

References 27 publications

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“…YE is proven to be very efficient for increasing fermentation rate because it mainly consists of amino acids, peptides, nucleotides, and other soluble components of yeast cells . We observed that when YE was added at different concentrations (1%, 3%, and 5%) as nitrogen source, the ethanol production was enhanced in both acid and alkali hydrolyzed samples inoculated with S. cerevisiae strains MTCC170 and MTCC180.…”

Section: Discussionmentioning

confidence: 86%

Utilization of Banana Stem Juice as a Feedstock Material for Bioethanol Production

Gupta

Baranwal

Saxena

et al. 2019

CLEAN Soil Air Water

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Bananas are widely cultivated in tropical and subtropical countries and about 220 tons of biomass waste is produced per hectare of banana plantation. Banana pseudostem contains nearly 90% of moisture and about 4-5 m 3 sap is generated from one ton of dried stem with high chemical oxygen demand(COD) and biological oxygen demand (BOD). The feasibility of using banana sap as a feedstock to produce ethanol is evaluated in this study. Banana sap is obtained by crushing the pseudostems and concentrated ten times and supplementing with other industrial byproducts such as corn steep liquor(CSL), spent wash (SW), and yeast extract (YE) for ethanol production. Acid and alkali hydrolyzes are performed to enhance the sugar levels of the sap before fermentation. Two different strains of Saccharomyces cerevisiae (MTCC170 and MTCC180) are used for fermentation. In general, supplementation of banana sap with industrial byproducts significantly enhanced the ethanol production. The maximum ethanol production (2.5 g −1 ) is observed with concentrated banana sap supplemented with 25% SW (v/v) with MTCC170, which is 16-fold higher than banana sap alone. Theethanol content is also higher in alkali-hydrolyzed banana sap supplemented with 25% SW compared to control. These results suggest that banana sap can be used as a renewable source to produce ethanol by supplementing with other industrial byproducts.

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Section: Discussionmentioning

confidence: 86%

Utilization of Banana Stem Juice as a Feedstock Material for Bioethanol Production

Gupta

Baranwal

Saxena

et al. 2019

CLEAN Soil Air Water

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“…strains have also been reported to be D-LA producers. 16,22,[25][26][27][28][29][30][31][32][33] Even though, D-LA production is still a challenge for the industry, 12,13 once the majority of good LA producers have key-enzymes to L-LA production.…”

Section: Discussionmentioning

confidence: 99%

Experimental design for optimization of D-lactic acid production using a UV-light selected strain

Oliveira¹,

Coelho²,

Bernardi³

et al. 2018

JABB

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Several microorganisms have been reported to be natural D-LA producers. 15-17 Also, genetically engineered microorganisms have been reported to be pure D-LA producers. 10,12,14,18-21 However, to the best of our knowledge, it is the first time that UV-light is used as a tool to enhance D-LA production. Bearing all this in mind, the main objective of this study is to improve the D-LA production with high isomeric purity, using an isolated S_porolactobacillus nakayamae subsp. nakayamae submitted to UV-light mutation. It was also evaluated the effects of different media composition, such as different carbon and nitrogen sources on D-LA production. Methods Microorganism The microorganism S_porolactobacillus nakayamae subsp. nakayamae Vini6 is gram-positive, rod-shaped, spore-forming, and a D-LA producer. It was isolated from Desmodium adscendens root. 22 The strain was stored in GYP (Glucose-Yeast-Peptone) medium 23 with 20% glycerol (v/v) at-20°C. The microorganism was cultivated in GYP culture medium and incubated at 35°C for 24hours. Afterwards, the bacterial suspension was transferred to an Erlenmeyer flask at the same conditions and used as the inoculum. 10% of the workload was inoculated in all fermentation tests.

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“…The uncoupling of growth and fermentation was majorly due to the stressful physical and chemical growth condition such as extreme temperature, pH and toxic compounds in the media, limited nutrient sources of carbon, nitrogen and metal ions used for fermentation were also reported to affect cell growth and fermentation performance [19][20][21]23]. Although the effect of diverse nitrogen sources on cell growth and fermentation performance has been reported in various microorganisms such as the ethanologen yeast and lactate-producer Sporolactobacillus inulinus [24][25][26], metal ions within nitrogen sources and their impact on cell growth and fermentation has not been investigated extensively with limited information available.…”

Section: Introductionmentioning

confidence: 99%

Underlying Mechanism of Uncoupled Cell Growth and Ethanol Fermentation of Zymomonas mobilis using Different Nitrogen Sources

Li¹,

Jin²,

Du³

et al. 2020

Preprint

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Background: Microbial growth needs C, N, P, S as well as metal ions such as magnesium, which is a major cofactor for enzymes involved in various metabolic activities. Yeast extract is widely used as nitrogen supply as well as vitamins and growth factors to sustain microbial growth in the culture medium. Zymomonas mobilis is a model ethanologenic bacterium for ethanol production, and has been developing as a chassis for diverse biochemical production. Although yeast extract is routinely used to prepare rich medium (RM) for Z. mobilis, the glucose consumption and ethanol production of Z. mobilis in RM were not coupled with cell growth in some studies. Results: In this study, the effects of different nitrogen sources as well as the supplementation of additional nitrogen source into RM and minimum medium (MM) on cell growth and ethanol fermentation of Z. mobilis were investigated to understand the uncoupled cell growth and ethanol fermentation for efficient carbon utilization and optimal ethanol productivity of Z. mobilis. Our results indicated that nitrogen sources such as yeast extract from different companies affected cell growth, glucose utilization, and the corresponding ethanol production. We also quantified the concentrations of major ion elements in different organic nitrogen sources using the quantitative analytic approach of Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), and demonstrated that metal ions such as magnesium in the media affected glucose consumption, cell growth, and ethanol fermentation. The effect of magnesium on gene expression was further investigated using RNA-Seq transcriptomics, and our result indicated that the lack of Mg2+ triggered stress responses while decreasing energy-consuming metabolism. Conclusions: Our work demonstrated that concentrations of metal ions such as magnesium and molybdenum in nitrogen sources are essential for vigorous cell growth, and the difference of Mg2+concentration in different yeast extract was one of the major factors affecting the coupling of cell growth and ethanol fermentation in Z. mobilis. We also revealed that genes responsive for Mg2+ deficiency in the medium were majorly related to stress responses and energy conservation. The importance of metal ions on cell growth and ethanol fermentation suggested that metal ions should become one of the parameters for monitoring the quality of commercial nitrogen sources and optimizing microbial culture medium for economic biochemical production.

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Nutritional requirements and the impact of yeast extract on thed-lactic acid production by Sporolactobacillus inulinus

Abstract: For the first time, nutritional requirements including the effects of yeast extract on the d-lactic acid production by Sporolactobacillus inulinus are presented.

Cited by 50 publications

References 27 publications

Utilization of Banana Stem Juice as a Feedstock Material for Bioethanol Production

Utilization of Banana Stem Juice as a Feedstock Material for Bioethanol Production

Experimental design for optimization of D-lactic acid production using a UV-light selected strain

Underlying Mechanism of Uncoupled Cell Growth and Ethanol Fermentation of Zymomonas mobilis using Different Nitrogen Sources

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