Production of optically pure <scp>l</scp>(+)-lactic acid from waste plywood chips using an isolated thermotolerant <i>Enterococcus faecalis</i> SI at a pilot scale

Yuan, Shuo‐Fu; Hsu, Teng-Chieh; Wang, Chun-An; Jang, Ming-Feng; Kuo, Yang-Cheng; Alper, Hal S.; Guo, Gia‐Luen; Hwang, Wen-Song

doi:10.1007/s10295-018-2078-5

Cited by 30 publications

(21 citation statements)

References 32 publications

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“…In contrast, the OTU number increased during anaerobic fermentation, which may be associated with inoculation with E. faecium and the growth of some other LA bacteria. The main phyla (Cyanobacteria, Proteobacteria, and Firmicutes) found in the present study were also obtained in some other studies related to SSF (29,30).…”

Section: Discussionsupporting

confidence: 88%

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Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Wang

Shi

et al. 2020

mSystems

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Substantial annual economic loss in livestock production is caused by antinutritional factors in soybean meal and corn mixed substrates, which can be degraded by microbial fermentation. Although considerable efforts have been made to explain the effects of fermentation on soybean meal and corn-based feed, the dynamics of the physicochemical characteristics, microbiota, and metabolic functions of soybean meal and corn mixed substrates during solid-state fermentation remain unclear. Here, multiple physicochemical analyses combined with high-throughput sequencing were performed to reveal the dynamic changes that occur during a novel two-stage solid-state fermentation process. Generally, inoculated bacteria rapidly proliferated in the initial 12-h aerobic fermentation (P = 0.002). Notably, most nutritional changes occurred during 12 to 24 h compared to 0 to 12 h. Second-stage anaerobic fermentation increased the bacterial abundance and lactic acid content (P < 0.00). Bacillus spp., Enterococcus spp., and Pseudomonas spp. were predominantly involved in the maturation of the fermented mixed substrates (P < 0.05). Additionally, the available phosphorus exhibited the greatest interaction with the microbial community structure. Cellular processes and environmental information processing might be the main metabolic processes of the microbiota during this fermentation. An in vivo model further evaluated the growth-promoting effects of the fermented products. These results characterized the dynamic changes that occur during two-stage solid-state fermentation and provided potential references for additional interventions to further improve the effectiveness and efficiency of solid-state fermentation of feed. IMPORTANCE Solid-state fermentation (SSF) plays pivotal roles not only in human food but also farm animal diets. Soybean meal (SBM) and corn account for approximately 70% of the global feed consumption. However, the nutritional value of conventional SBM and corn mixed substrates (MS) is limited by antinutritional factors, causing substantial economic loss in livestock production. Although emerging studies have reported that SSF can improve the nutritional value of SBM-based substrates, the dynamic changes in the physicochemical features, microbiota, and metabolic functions of MS during SSF remain poorly understood, limiting further investigation. To provide insights into the dynamics of the physicochemical characteristics and the complex microbiome during the two-stage SSF of MS, multiple physicochemical analyses combined with high-throughput sequencing were applied here. These novel insights shed light on the complex changes that occur in the nutrition and microbiome during two-stage SSF of MS and are of great value for industrial feed-based practices and metabolomic research on SSF ecosystems.

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Section: Discussionsupporting

confidence: 88%

“…Members of the heat-tolerant genus Bacillus are effective at degrading proteins and cellulose during SSF due to their strong hydrolytic abilities (29). Enterococcus is a mesophilic genus whose members generate LA (30). Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 99%

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Wang

Shi

et al. 2020

mSystems

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“…On the other hand, at 5.2-m 3 scale, only 91.5 g·L −1 of LA was obtained, with a productivity of 0.88 g·L −1 ·h −1 . Additionally, a longer lag phase was observed due to the differences in the oxygen levels of both bioreactors tested [37]. Wee et al [38] conducted a 200-L pilot-scale batch using corn steep liquor as a nitrogen source and glucose as a the carbon substrate.…”

Section: Lactic Acidmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

123

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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“…Process scale-up is an important aspect for industrial biofuel or biochemical production [32,33]. Based on the optimal condition achieved at the test tube scale (16.6 mg/L at 72-h timepoint using a 1:1 inoculation ratio with 33.5 °C temperature), we sought to evaluate the scalability of this synthetic co-culture at a shake flask scale with an extended fermentation period (96 h).…”

Section: Scale Up Resveratrol Production Using the Synthetic Consortimentioning

confidence: 99%

“…Previous studies have shown that utilizing high cell density microbial bioprocesses can increase volumetric productivity and alleviate the impact of toxic growth inhibitors [32,38,39]. Similarly, increasing co-culture inoculum size of S. cerevisiae and E. coli led to an improvement in naringenin production [31].…”

Section: Increased Net Inoculum Size Of the Co-culture Improves Resvementioning

confidence: 99%

De novo resveratrol production through modular engineering of an Escherichia coli–Saccharomyces cerevisiae co-culture

Yuan

Johnston

et al. 2020

Microb Cell Fact

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Background: Resveratrol is a plant secondary metabolite with diverse, potential health-promoting benefits. Due to its nutraceutical merit, bioproduction of resveratrol via microbial engineering has gained increasing attention and provides an alternative to unsustainable chemical synthesis and straight extraction from plants. However, many studies on microbial resveratrol production were implemented with the addition of water-insoluble phenylalanine or tyrosine-based precursors to the medium, limiting in the sustainable development of bioproduction. Results: Here we present a novel coculture platform where two distinct metabolic background species were modularly engineered for the combined total and de novo biosynthesis of resveratrol. In this scenario, the upstream Escherichia coli module is capable of excreting p-coumaric acid into the surrounding culture media through constitutive overexpression of codon-optimized tyrosine ammonia lyase from Trichosporon cutaneum (TAL), feedback-inhibitionresistant 3-deoxy-d-arabinoheptulosonate-7-phosphate synthase (aroG fbr) and chorismate mutase/prephenate dehydrogenase (tyrA fbr) in a transcriptional regulator tyrR knockout strain. Next, to enhance the precursor malonyl-CoA supply, an inactivation-resistant version of acetyl-CoA carboxylase (ACC1 S659A,S1157A) was introduced into the downstream Saccharomyces cerevisiae module constitutively expressing codon-optimized 4-coumarate-CoA ligase from Arabidopsis thaliana (4CL) and resveratrol synthase from Vitis vinifera (STS), and thus further improve the conversion of p-coumaric acid-to-resveratrol. Upon optimization of the initial inoculation ratio of two populations, fermentation temperature, and culture time, this co-culture system yielded 28.5 mg/L resveratrol from glucose in flasks. In further optimization by increasing initial net cells density at a test tube scale, a final resveratrol titer of 36 mg/L was achieved. Conclusions: This is first study that demonstrates the use of a synthetic E. coli-S. cerevisiae consortium for de novo resveratrol biosynthesis, which highlights its potential for production of other p-coumaric-acid or resveratrol derived biochemicals.

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Production of optically pure l(+)-lactic acid from waste plywood chips using an isolated thermotolerant Enterococcus faecalis SI at a pilot scale

Cited by 30 publications

References 32 publications

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Multi-Product Lactic Acid Bacteria Fermentations: A Review

De novo resveratrol production through modular engineering of an Escherichia coli–Saccharomyces cerevisiae co-culture

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