Isolation of free lactic acid using electrodialysis

Summary Large scale electrodialysis was used to isolate and purify either sodium lactate or free lactic acid from the fermentation broth. In the best cases a four fold concentration was achieved. To obtain a product of a high purity, decolourization followed by a double exchange reaction is recommended.     

Influence of operating parameters on concentration and purification of L-lactic acid using electrodialysis

An experimental investigation was presented to determine the optimum configuration of influential parameters (concentrate volume, flow rate, temperature, initial lactate concentration, voltage, and impurities) for the best performance. AMX-CMX ion-exchange membranes were used in all experiments. Temperature was found to possess an important role in the increase of lactate recovery, and it was not increased to high values due to membrane destruction. When the higher voltage was applied to electrodialyzer, the better performance of electrodialysis was observed due to enhancement of the driving force. It was found that, to achieve an optimum operating condition, feed volume, concentrate volume, flow rate, temperature, initial lactate concentration in concentrate, and voltage should be 2 L, 1 L, 0.8 L/min, 32°C, 1 g/L, and 15.0 V, respectively. Under these optimized conditions, 97% of lactate was successfully recovered from the fermentation broth, where the lactate flux and energy cost were 7.2 ± 0.6 moles/m²/h and 0.25 kWh/kg, respectively. The results of experiments indicate that the lactic acid in the fermentation broth can be economically purified by electrodialysis.     

Thermophilic production of lactic acid using integrated membrane bioreactor systems coupled with monopolar electrodialysis

The thermophilic Bacillus strain BS119 was selected for this study to demonstrate the long term performance of lactic acid production and simultaneous pre-purification. Integrated continuous cell recycle cultivation using ultra-filtration membrane bioreactor (MBR) systems was investigated. The permeate from the MBR was routed to an on-line electrodialysis (ED) to recover, pre-purify and concentrate lactate. The cultivation and ED was operated at 60 degrees C for more than 1,000 h at a pH of 6.5. At lower dilution rate (0.02 h(-1)), lactate concentration reached a maximum of 55 g l(-1) with clearly lower residual glucose levels. At 0.04 h(-1), lactate concentration was significantly lower at 35 g l(-1). Maximal volumetric productivities of 1.38 g l(-1) h(-1) were achieved. Under stable conditions, lactic acid yield on consumed glucose appeared stable at around 80%. It could be demonstrated that the addition of supplements like yeast extract and peptone severely influences product formation. Integration of mono-polar ED with the MBR systems yields lactate solutions with concentrations of up to 115 g l(-1). Because of the low substrate feed concentrations (less than 50 g l(-1)), lactate flux was rather poor, reaching a low maximum of 140 g m(-2) h(-1); nevertheless, stack energy consumption was positive with an average of 0.49 kWh kg(-1) lactate.     

Continuous lactic acid fermentation with concentrated product recovery by ultrafiltration and electrodialysis

Lactose of sweet whey permeate was converted into sodium lactate byLactobacillus helveticus. To increase the, productivity of the lactic acid fermentation and to reduce the amounts of effluents, the bioreactor was coupled with an ultrafiltration module and an electrodialysis unit. Without the electrodialyzer, with total cell recycling and at a dilution rate of 0.88 h^–1, a cellular concentration of 64 gl^–1 and a productivity of 22 gl^–1 h^–1 were obtained. When the electrodialysis unit is coupled, the outlet concentration of lactate was stabilized at 85±5 gl^–1.     

Distribution and purification of aspartate racemase in lactic acid bacteria

The distribution of aspartate racemase (EC 5.1.1.13) in various kinds of bacteria demonstrated that the enzyme occurs in lactic acid bacteria, such as Streptococcus species and Lactobacillus species. The enzyme from Streptococcus thermophilus IAM10064 was more thermostable than that from Streptococcus lactis IAM1198 which contained the enzyme most abundantly among the lactic acid bacteria we examined here. We purified the enzyme about 3400-fold to homogeneity from cell-free extract of S. thermophilus, which is composed of two identical subunits with a molecular weight of 28,000 as a homodimer. The enzyme utilizes specifically aspartate as a substrate, but not alanine and glutamate. Maximal reaction velocity was observed at 37 degrees C and around pH 8.0. The sequence of the NH2-terminal amino acids of the enzyme was determined to be Met-Glu-Asn-Phe-Phe-Ser-Ile-Leu-Gly-XXX-Met-Gly-Thr-Met-Ala-Thr-Glu-Ser- Phe-.     

A media design program for lactic acid production coupled with extraction by electrodialysis

The aim of this study was to investigate industrial media for lactic acid fermentation to reduce the cost of nitrogen sources. Corn steep liquor (CSL) was successfully used at 5% (v/v) in batch fermentations. Use of soluble CSL improved the productivity approximately 20% with an advantage of clearer fermentation broth. Yeast extract (YE)-complemented CSL media further increased the productivity. It was found that 3.1 g L(-1) yeast extract and 5% CSL could be an effective substitute for 15 g L(-1) yeast extract in 10% glucose medium. Spent brewery yeast was also used as a sole nitrogen source equivalent to 5% CSL. Lactic acid was recovered by electrodialysis from the cell free broth. Depleted cell free broth supplemented with 5 g L(-1) of yeast extract performed reasonably in batch cultures. Reuse of the fermentation broth may reduce the cost of raw materials as well as minimize the fermentation wastes.     

Recovery of lactic acid from fermentation broth by the two-stage process of nanofiltration and water-splitting electrodialysis

A two-stage process of nanofiltration and water-splitting electrodialysis was investigated for lactic acid recovery from fermentation broth. In this process, sodium lactate is isolated from fermentation broth in the first stage of nanofiltration by using an NTR-729HF membrane, and then is converted to lactic acid in the second stage by water-splitting electrodialysis. To determine the optimal operating conditions for nanofiltration, the effects of pressure, lactate concentration, pH and known added impurities were studied. Lactate rejection was less than 5%, magnesium rejection approximated 45%, and calcium rejection was at 40%. In subsequent water-splitting electrodialysis, both the sodium lactate conversion to lactic acid and sodium hydroxide recovery, were about 95%, with a power requirement of 0.9∼1.0 kWh per kg of lactate.     

Production, recovery and purification of bacteriocins from lactic acid bacteria

Bacteriocins produced by lactic acid bacteria are a heterogeneous group of peptide inhibitors which include lantibiotics (class I, e.g. nisin), small heat-stable peptides (class II, e.g. pediocin AcH/PA1) and large heat-labile proteins (class III, e.g. helveticin J). Many bacteriocins belonging to the first two groups can be successfully used to inhibit undesirable microorganisms in foods, but only nisin is produced industrially and is licensed for use as a food preservative in a partially purified form. This review focuses on the production and purification of class I and class II bacteriocins from lactic acid bacteria. Bacteriocin production is growth associated but the yield of bacteriocin per unit biomass is affected by several factors, including the producing strain, media (carbohydrate and nitrogen sources, cations, etc.) and fermentation conditions (pH, temperature, agitation, aeration and dilution rate in continuous fermentations). Continuous fermentation processes with cell recycle or immobilized cells can result in a dramatic improvement in productivity over batch fermentations. Several simple recovery processes, based on adsorbing bacteriocin on resins or silica compounds, have been developed and can be used to build integrated production processes. Received: 29 December 1998 / Received revision: 23 April 1999 / Accepted: 23 April 1999     

Application of bipolar electrodialysis on recovery of free lactic acid after simultaneous saccharification and fermentation of cassava starch

The efficiency of bipolar electrodialysis (BED) for the recovery of lactic acid from fermentation broth was evaluated. Three systems of BED (bipolar-anion, bipolar-cation and bipolar-anion-cation) at fixed voltage (20 V) were compared using a model solution of ammonium lactate (100 g l(-1)). Results showed that bipolar-anion (BED-anion) was the most beneficial in terms of lactate flux, current efficiency, energy consumption and recovery ratio. Consequently, BED-anion was used to purify lactic acid from fermentation broth which had been pre-treated with mono-polar electrodialysis (MED). The final lactic acid concentration and lactate flux obtained were 144 g l(-1) and 393 g m(-2) h(-1), respectively. Using the two-step process (MED and BED-anion) the concentration of fermentation broth was increased by 33% and the total energy consumption was 2.76 kW h kg(-1).     

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

Oats (Avena sativa) have received considerable interest for their high content of soluble and insoluble fibre and for their high fermentability upon applying probiotic lactic acid bacteria (LAB). In the present study, Box–Behnken optimization design was used to optimize three different levels of oat, sucrose and starter culture concentration on the final viable cell population of Lactobacillus plantarum for the development of a fermented drink. A second-order polynomial response surface equation was developed indicating the effect of the studied variables on L. plantarum growth. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the growth of the L. plantarum. The optimized factors (5.5% oats, 1.25% sugar and 5% inoculum) were then applied to prepare a fermented drink to obtain a growth of 10.4 log CFU/ml. The shelf life of the fermented drink was monitored over a period of 21 days. Physical parameters such as colour and viscosity were also measured along with the microbiological count, pH and titrable acidity. β-Glucan level remain unchanged during the fermentation and also during the entire storage period.     

Extractive lactic acid fermentation using ion-exchange resin

Lactic acid fermentation is an end-product-inhibited reaction. The restriction imposed by lactic acid on its fermentation can be avoided by extractive fermentation techniques. Studies were performed by attaching an ion-exchange resin packed column with a 2-L fermentor for separation of lactic acid. The fermentation, in a conventional batch mode, resulted in a lactic acid yield of 0.828 g . g(-1) and a lactic acid productivity of 0.313 g . L(-1) . h(-1). However, these could be further enhanced to 0.929 g . g(-1) and 1.665 g . L(-1) . h(-1) by extractive fermentation techniques. The effect of temperature on extractive fermentation was remarkable and has been included in this work.     

Rice straw fermentation using lactic acid bacteria

To efficiently utilize rice straw and lessen its disposal problem on the environment, a lactic acid bacteria community, SFC-2 was developed from natural fermentation products of rice straw by continuous enrichment with the MRS-S broth (MRS broth with sucrose), and used to accelerate the fermentation of air-dried straws. The SFC-2 could rapidly lower the pH of the broth and produce high levels of lactic acid. Using a combination of plate isolation, denaturing gradient gel electrophoresis (DGGE) and 16S rDNA sequencing, the microbial composition of the SFC-2 was classified into Lactobacillus, mainly comprised of L. fermentum, L. plantarum and L. paracacei. An evaluation of the fermentation effect of SFC-2 on rice straw showed that it lowered the pH and significantly (P<0.05) increased lactic acid concentration in the straw. Further analysis with DGGE indicated that L. plantarum, L. fermentum and L. paracasei were the dominant species during fermentation.     

Fluidized bed ion exchange for improving purification of lactic acid from fermentation

A strong anionic exchange resin was used to recover lactic acid directly from fermentation in an upflow fluidized bed column, resulting in 0.18 g lactic acid/g resin bound with a subsequent elution of 94%. When the culture broth was heated and adjusted pH to 8.0, 0.4 g lactic acid was bound per g resin, with a subsequent elution of 90%. L(+) and D(–) lactic acid isomers distribution was analyzed in the elution product resulting in an increase of L(+) isomer concentration. The resin did not alter its binding capacity after 23 cycles.     

The development of an amperometric microbial biosensor using Acetobacter pasteurianus for lactic acid

A microbial biosensor, using Acetobacter pasteurianus cells and an oxygen electrode, was developed for the determination of lactic acid. The bacterial cells were retained on a nylon membrane and attached to the surface of the oxygen electrode. In view of response time, stability and sensitivity, the biosensor performed best at 26°C and in pH 6 phthalate buffer containing magnesium sulfate. The activity of the retained cells was stable for approximately 170 h and was regenerable. The biosensor exhibited a hyperbolic response to both D- and L-lactic acid in the range of 10⁻⁴ M to 25 × 10⁻³ M. However, in the range 10⁻⁴ M to 15 × 10⁻⁴ M the response was linear. The microbial biosensor was applicable for detecting lactate concentration in yogurt and milk, since it was not sensitive to lactose, sucrose and glucose — three major components of such dairy products.     

Bacteriocins from lactic acid bacteria: production, purification, and food applications

In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studied in detail through mathematical modeling and positive predictive microbiology. Application of bacteriocin-producing starter cultures in sourdough (to increase competitiveness), in fermented sausage (anti-listerial effect), and in cheese (anti-listerial and anti-clostridial effects), have been studied during in vitro laboratory fermentations as well as on pilot-scale level. The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety. In addition, antimicrobial production by probiotic LAB might play a role during in vivo interactions occurring in the human gastrointestinal tract, hence contributing to gut health.     

The development of CNS-active LRRK2 inhibitors using property-directed optimisation

Mutations in PARK8/LRRK2 are the most common genetic cause of Parkinson’s disease. Inhibition of LRRK2 kinase activity has neuroprotective benefits, and provides a means of addressing the underlying biochemical cause of Parkinson’s disease for the first time. Initial attempts to develop LRRK2 inhibitors were largely unsuccessful and highlight shortcomings intrinsic to traditional, high throughput screening methods of lead discovery. Recently, amino-pyrimidine GNE-7915 was reported as a potent (IC₅₀ = 9 nM) selective (1/187 kinases), brain-penetrant and non-toxic inhibitor of LRRK2. The use of in silico modelling, extensive in vitro assays and resource-efficient in vivo techniques to produce GNE-7915, reflects a trend towards the concerted optimisation of potency, selectivity and pharmacokinetic properties in early-stage drug development.     

Microbial production of lactic acid: the latest development

Lactic acid is an important platform chemical for producing polylactic acid (PLA) and other value-added products. It is naturally produced by a wide spectrum of microbes including bacteria, yeast and filamentous fungi. In general, bacteria ferment C5 and C6 sugars to lactic acid by either homo- or hetero-fermentative mode. Xylose isomerase, phosphoketolase, transaldolase, l- and d-lactate dehydrogenases are the key enzymes that affect the ways of lactic acid production. Metabolic engineering of microbial strains are usually needed to produce lactic acid from unconventional carbon sources. Production of d-LA has attracted much attention due to the demand for producing thermostable PLA, but large scale production of d-LA has not yet been commercialized. Thermophilic Bacillus coagulans strains are able to produce l-lactic acid from lignocellulose sugars homo-fermentatively under non-sterilized conditions, but the lack of genetic tools for metabolically engineering them severely affects their development for industrial applications. Pre-treatment of agriculture biomass to obtain fermentable sugars is a pre-requisite for utilization of the huge amounts of agricultural biomass to produce lactic acid. The major challenge is to obtain quality sugars of high concentrations in a cost effective-way. To avoid or minimize the use of neutralizing agents during fermentation, genetically engineering the strains to make them resist acidic environment and produce lactic acid at low pH would be very helpful for reducing the production cost of lactic acid.     

水质净化乳酸菌的分离鉴定及发酵参数优化

【目的】从水产养殖环境和养殖生物体中选育具有水质净化功能的乳酸菌,以期为水产养殖提供专用高效的菌种资源。【方法】在低温和常温条件下从皮皮虾、南美白对虾肠道及养殖池底质活性污泥中分离具有水质净化功能的乳酸菌,对筛选的优良菌株采用形态、生理生化实验及16S r RNA序列分析进行鉴定,并对菌株的发酵参数进行了研究。【结果】低温和常温条件下从3种介质中共分离到乳酸菌136株,经水质净化能力筛选,发现常温分离的r13对模拟水体中亚硝态氮去除效果较强,72 h能将11.5 mg/L的亚硝态氮彻底去除,且对13.0 mg/L氨氮的去除率达到29.1%。经形态特征、生理生化特性及16S r RNA基因序列分析,鉴定菌株r13为植物乳杆菌Lactobacillus plantarum。发酵参数研究结果表明,该菌最适培养基组成为:酵母膏6.0 g/L,葡萄糖20.0 g/L,乙酸钠4.0 g/L,柠檬酸氢二铵2.0 g/L,K_2HPO_4 2.0 g/L,番茄汁50 m L/L;培养条件为:初始p H 6.0,接种量5%,装液量45/50,培养温度为34°C;在上述优化培养条件下发酵72 h,菌液的生物量达28.4 g/L湿重,有效活菌浓度达4.4×10~9 CFU/m L。