Lactic acid production from whey permeate by immobilized Lactobacillus casei

Two matrices have been assessed for their ability to immobilize Lactobacillus casei cells for lactic acid fermentation in whey permeate medium. Agar at 2% concentration was found to be a better gel than polyacrylamide in its effectiveness to entrap the bacterial cells to carry out batch fermentation up to three repeat runs. Of the various physiological parameters studied, temperature and pH were observed to have no significant influence on the fermentation ability of the immobilized organism. A temperature range of 40–50°C and a pH range of 4.5–6.0 rather than specific values, were found to be optimum when fermentation was carried out under stationary conditions. In batch fermentation ～90% conversion of the substrate (lactose) was achieved in 48 h using immobilized cell gel cubes of 4 × 2 × 2 mm size, containing 400 mg dry bacterial cells per flask and 4.5% w/v (initial) whey lactose content as substrate. However, further increase in substrate levels tested (>4.5% w/v) did not improve the process efficiency. Supplementation of Mg²⁺ (1 mM) and agricultural by-products (mustard oil cake, 6%) in the whey permeate medium further improved the acid production ability of the immobilized cells under study.     

Polyurethane foam as an inert carrier for the production of L(+)-lactic acid by Lactobacillus casei under solid-state fermentation

AIM: Production of L-lactic acid in solid-state fermentation (SSF) using polyurethane foam (PUF) as inert support moistened with cassava bagasse starch hydrolysate. METHODS AND RESULTS: PUF impregnated with cassava bagasse starch hydrolysate as major carbon source was used for the production of L-lactic acid using Lactobacillus casei in solid-state condition. The key parameters such as reducing sugar, inoculum size and nutrient mixture were optimized by statistical approach using response surface methodology. More than 95% conversion of sugars to lactic acid from 4 g reducing sugar per gram dry support was attained after 72 h when the inert substrate was moistened with 6.5 ml of nutrient solution and inoculated with 1.5 x 10(9) CFU of L. casei. While considering the lactate yield based on the solid support used, a very high yield of 3.88 g lactic acid per gram PUF was achieved. CONCLUSION: PUF acted as an excellent inert support for L. casei and provided a platform for the utilization of starchy waste hydrolysate in a lower reactor volume. SIGNIFICANCE AND IMPACT OF THE STUDY: This is a cost effective cultivation of lactic acid bacteria for producing lactic acid from agro based waste products such as cassava bagasse. This is the first report on the exploitation of PUF as an inert support for lactate production under SSF.     

In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk

AIMS: Food-borne pathogen inhibition was tested in the presence of a mixture of Lactobacillus acidophilus and Lactobacillus casei during fermentation under controlled pH conditions. METHODS AND RESULTS: The growth of Escherichia coli O157:H7, Salmonella serotype Typhimurium, Staphylococcus aureus, Listeria innocua, Enterococcus faecium and Enterococcus faecalis was evaluated for 48 h at 37 degrees C. In the presence of the lactic acid bacteria (LAB), an increase of the generation time was observed for all the gram-positive bacteria evaluated. Staphylococcus aureus was the most sensitive strain showing an increase of the generation time by 210%. However, for all the gram-negative bacteria evaluated, no inhibition occurred after 8 h of fermentation. The soluble portion of Lact. acidophilus- and Lact. casei-fermented milk was recuperated and tested for its antimicrobial activity. Listeria innocua and Staph. aureus were the most sensitive to the presence of fermented milk supernatant showing an inhibition of 85.9% and 84.7%, respectively. This soluble fraction was neutralized to eliminate the antimicrobial effect of the organic acids produced; the most sensitive strains were L. innocua and E. coli O157:H7 showing an inhibition of 65.9% and 61.9%, respectively. Finally, the soluble fraction was neutralized and irradiated at 45 kGy using a (60)Co source to eliminate the possible antimicrobial effect of both organic acids and bacteriocin-like substances. Enterococcus faecalis, E. coli O157:H7 and Staph. aureus were the most affected bacteria by this fraction, showing 39.1, 32 and 31.2% inhibition, respectively. CONCLUSIONS: The results obtained in this study suggest the implication of both organic acids and bacteriocin-like inhibitory substances in the antimicrobial activity observed in the soluble fraction of the probiotic preparation. SIGNIFICANCE AND IMPACT OF THE STUDY: This study revealed the antimicrobial mechanisms of action of Lact. acidophilus- and Lact. casei-fermented milk used to prevent antibiotic-associated diarrhoea.     

丙酮酸对细菌L-乳酸发酵的促进作用

研究了丙酮酸在不同浓度和添加时间对LactobacilluscaseiL 乳酸发酵过程中葡萄糖转化率和L 乳酸产量的影响。结果表明 ,当丙酮酸的添加量为 30g·L- 1 时 ,L 乳酸的产量达到 74g·L- 1 。在 72h的发酵周期内 ,丙酮酸在 2 4h和 42h添加的效果好于其他时间添加。     

益生菌Lactobacillus casei Zhang固态发酵条件的优化

利用一株分离自传统发酵酸马奶中的益生干酪乳杆菌（Lactobacillus casei Zhang）进行固态发酵（Solid State Fermentation,SSF）。以发酵物中的活菌数为主要指标,采用九因素四水平（L32（4^9））的正交试验优化固态发酵培养基,并在优化的培养基基础上研究不同的初始含水量及培养时间对Lactobacillus casei Zhang活菌数的影响。实验结果表明,在固态发酵培养基组成为4g豆粕、5g麸皮、0．6g乳清粉、0．3g葡萄糖、0．3g碳酸钙、0．02g硫酸铵、0．01g硫酸镁,初始含水量为55％的优化条件下,37℃发酵60h,发酵物中Lactobacillus casei Zhang活菌数可达到4．08×10^10CFU／g。     

植酸钠对黑曲霉柠檬酸发酵产酸的促进效应

研究了植酸钠对黑曲霉柠檬酸发酵产酸的促进效应。在葡萄糖全合成培养基中添加１％的植酸钠,可使产酸比对照提高２．４倍;在薯粉、玉米粉等天然培养基中添加１％植酸钠,柠檬酸产量分别提高１．７倍和１．３倍。酶活性测定分析表明,植酸钠对柠檬酸代谢途径中的几种关键酶的活性有影响。     

益生乳酸菌Lactobacillus casei Zhang和Lactobacillus plantarum P8对全价饲料pH及微生物类群变化的研究

研究了益生乳酸菌干酪乳杆菌Zhang(Lactobacillus casei Zhang)和植物乳杆菌P8(Lactobacillus planta-rum P8)对全价饲料pH及微生物类群变化的影响。分别将L.casei Zhang、L.plantarum P8单一菌种及复合菌种(11)以6.30 lg cfu/g的接种总量发酵全价饲料,测定25℃10 d发酵期间全价饲料pH和微生物类群的变化,应用选择培养基测定发酵饲料中的乳酸菌及杂菌(酵母菌、霉菌、大肠菌群、芽胞杆菌和梭状芽胞杆菌)的动态变化,应用RT-PCR技术测定试验组中的L.casei Zhang和L.plantarum P8的动态变化。结果显示,试验组pH下降显著,发酵10 d时,L.casei Zhang、L.plantarum P8单一菌种和复合菌种发酵饲料的pH分别为4.23、4.24和4.22,显著低于对照组(P0.05);L.casei Zhang、L.plantarum P8单一菌种和复合菌种发酵饲料中的L.casei Zhang、L.plantarum P8活菌数分别为8.91、8.89、6.58和8.69 lg cfu/g。发酵期间,试验组中酵母菌、霉菌、大肠菌群、芽胞杆菌及梭状芽胞杆菌活菌数显著低于对照组(P0.05),其中L.plantarum P8单一菌种发酵和复合菌种发酵对杂菌抑制效果显著优于L.casei Zhang单一菌种发酵(P0.05)。结果表明,全价饲料经L.casei Zhang、L.plantarum P8发酵可以显著降低其pH,抑制其中杂菌的生长,同时L.casei Zhang、L.plantarum P8在饲料中具有良好的稳定性。     

Response of Lactobacillus casei BL23 to phenolic compounds

Aims: To determine the inhibitory effect of phenolic compounds on Lactobacillus casei BL23, the role of two component signal transduction systems (TCS) and the response of Lact. casei BL23 to p‐coumaric acid. Methods and Results: Growth of Lact. casei BL23 and 17 derivative strains defective in each TCS harboured by this strain in the presence of p‐coumaric acid, ferulic acid, caffeic acid or methyl gallate was monitored. Furthermore, changes in the protein content of Lact. casei BL23 when exposed to p‐coumaric acid were evaluated by 2D‐SDS‐PAGE. Eleven proteins differentially expressed in the presence of p‐coumaric acid were detected. Six of them could be identified: ClpP and HtrA, involved in protein turnover and folding, acetyl‐CoA carboxylase, involved in lipid metabolism, and an arginyl‐tRNA synthetase were more abundant, whereas PurL and PurN, involved in purine biosynthesis, were less abundant. Conclusions: No significant differences were observed between the parental strain and the TCS‐defective mutants. p‐Coumaric acid elicited a response against membrane and cytoplasmic damages. Significance and Impact of the Study: The inhibitory effect of phenolic compounds on Lact. casei BL23 has been determined. For the first time, cytoplasmic proteins presumably involved in the response of Lact. casei BL23 against p‐coumaric acid have been identified.     

植物油和脂肪酸对灰树花深层发酵的作用

研究了植物油、脂肪酸和不同氮源对深层培养的灰树花生物量及胞外多糖产量的影响。添加较低浓度的橄榄油有利于胞外多糖的生产,而较低浓度的豆油促进生物量的提高。本实验及文献报道的结果显示不同的脂肪酸对生物量和胞外多糖的作用效果大小顺序为棕榈酸（十六碳饱和酸）>油酸（一烯酸）>亚油酸（二烯酸）>亚麻酸（三烯酸）>硬脂酸（十八碳饱和酸）。豆饼粉和大豆粉作为氮源时对生物量和胞外多糖的作用是蛋白质和脂肪酸共同作用的结果。     

Examination of Lactobacillus plantarum lactate metabolism side effects in relation to the modulation of aeration parameters

AIMS: The characterization of global aerobic metabolism of Lactobacillus plantarum LP652 under different aeration levels, in order to optimize acetate production kinetics and to suppress H2O2 toxicity. METHODS AND RESULTS: Cultures of L. plantarum were grown on different aeration conditions. After sugar exhaustion and in the presence of oxygen, lactate was converted to acetate, H2O2 and carbon dioxide with concomitant ATP production. Physiological assays were performed at selected intervals in order to assess enzyme activity and vitality of the strain during lactic acid conversion. The maximal aerated condition led to fast lactate-to-acetate conversion kinetics between 8 and 12 h, but H2O2 immediately accumulated, thus affecting cell metabolism. Pyruvate oxidase activity was highly enhanced by oxygen tension and was responsible for H2O2 production after 12 h of culture, whereas lactate oxidase and NADH-dependent lactate dehydrogenase activities were not correlated to metabolite production. Limited NADH oxidase (NOX) and NADH peroxidase (NPR) activities were probably responsible for toxic H2O2 levels in over-aerated cultures. CONCLUSION: Modulating initial airflow led to the maximal specific activity of NOX and NPR observed after 24 h of culture, thus promoting H2O2 destruction and strain vitality at the end of the process. SIGNIFICANCE AND IMPACT OF THE STUDY: Optimal aeration conditions were determined to minimize H2O2 concentration level during growth on lactate.     

交互保护对干酪乳杆菌ATCC 393~(TM)存活的影响

【目的】以干酪乳杆菌典型株ATCC 393TM(Lactobacillus casei ATCC 393TM)为实验菌株,研究其在多重胁迫环境下的交互保护应答机制。【方法】比较不同亚适应条件(热、H2O2、酸、胆盐)处理后菌体细胞在热致死条件(60℃)及氧致死条件H2O2(5mmol/L)下的存活率变化,并集中考察了最佳亚适应条件-酸适应的不同处理方式对细胞交互保护存活率、胞内pH以及脂肪酸含量的影响。【结果】交互保护对干酪乳杆菌ATCC393生理活性的影响因亚适应及致死条件而异:酸胁迫预适应能够显著提高细胞的交互胁迫抗性,其中,盐酸预适应的交互保护效果优于乳酸,其预适应引发的生理应答效应使细胞在应对热致死和氧致死胁迫时存活率分别提高了305倍和173倍;进一步的研究表明,酸预适应提高细胞存活率的作用机制可能与其能够显著改善胁迫环境下的胞内pH和细胞膜脂肪酸不饱和度相关。【结论】盐酸预适应对干酪乳杆菌典型株ATCC393的交互保护作用最为显著,并能够维持胁迫条件下细胞生理状态的相对稳定,本研究将有助于进一步解析干酪乳杆菌在对抗不同胁迫环境的过程中生理应答机制间的相互作用关系。     

产生L－乳酸的丝状真菌的研究

本文报道利用淀粉－酸性培养基富集培养,结合ＫＭｎＯ_４－ＫＢｒ平板检出筛选产乳酸丝状真菌的方法。并从土壤中筛得根霉Ｒ－２菌株,以其为出发株经ＵＶ诱变,从琥珀酸平板上获得了变异株Ｒ－２－９１,其乳酸产率为１０．３％,对糖的转化率为６８．９％。     

Enhancement of lactic acid production with ram horn peptone by Lactobacillus casei

Ram horns are a waste material from the meat industry. The use of ram horn peptone (RHP) as a supplement for lactic acid production was investigated using Lactobacillus casei. For this purpose, first, RHP was produced. Ram horns were hydrolysed by treating with acids (3 M H₂SO₄ and 6 M HCl) and neutralizing the solutions to yield ram horn hydrolysate (RHH). The RHH was evaporated to yield RHP. The amounts of protein, nitrogen, ash, some minerals, total sugars, total lipids and amino acids of the RHP were determined and compared with a bacto-tryptone from casein. When the concentrations (1–6% w/v) of the RHP were used in bacterial growth medium as a supplement, 2% RHP (ram horn peptone medium) had a maximum influence on the production of lactic acid by L. casei. The content of lactic acid in the culture broth containing 2% RHP (43 g l^–1) grown for 24 h was 30% higher than that of the control culture broth (33 g l^–1) and 10% higher than that of 2% bacto-tryptone (39 g l^–1). RHP was demonstrated to be a suitable supplement for production of lactic acid. This RHP may prove to be a valuable supplement in fermentation technology.     

一株具有藻毒素清除功能的干酪乳杆菌细胞高密度发酵条件优化

为提高一株具有藻毒素清除能力的干酪乳杆菌Lactobacillus casei BBEi0—212单位体积的活菌数,针对其营养需求,研究了不同碳源、氮源、缓冲盐、微量元素及生长因子对该菌株生长情况及发酵特性的影响。通过响应面法对碳源、氮源、生长因子等进行优化,获得最佳培养基配方为：α-乳糖43．8g/L,酵母膏79．5g/L,无水乙酸钠13．12g／L,冰醋酸9．17mL／L,MnSO4·H20190mg／L,吐温-805．15mL/L。经37℃培养18h,菌体干重达到4．97g/L,比在普通MRS培养基中（1．32g／L）提高近4倍。基于乳酸菌发酵过程中的产酸特性,通过外源添加5g／L谷氨酸,促使菌体浓度进一步提高15％,并提前1．2h进入生长稳定期。上述研究结果为食品行业重要生产菌株干酪乳杆菌的高密度培养技术提供了可借鉴的研究思路。     

亚硝酸盐影响Lactobacillus brevis 4903发酵的研究

通过研究可知,亚硝酸盐对Lactobacillusbrevis4903发酵有抑制作用,环境中亚硝酸盐一旦分解掉,这种抑制作用就会被解除。分析其原因:①亚硝酸盐抑制了乳酸菌生长,从而抑制了乳酸发酵;②在发酵初期可能因亚硝酸盐还原酶的作用,使亚硝酸盐酶解生成NH3,NH3中和了乳酸菌生成的酸(H ),从而使环境pH值的下降和酸的积累变得缓慢。     

Lactic acid fermentation by Lactobacillus casei in free cell form and immobilised on gluten pellets

A comparative study of the fermentation of a range of carbohydrate substrates, at various temperatures, was carried out using a commercial Lactobacillus casei strain in a free cell form and immobilised on gluten pellets. This strain required yeast extract, l-cysteine HCl and Mn²⁺ at 5, 0.5 and 0.1 g l^–1, respectively, for maximum growth and lactic acid production. Sugar fermentation using free cells showed preference in the order glucose, sucrose, fructose while lactose was poorly utilised. Optimum temperature for growth and lactic acid production over (18–30 h) was 43 °C. L. casei was successfully immobilised on gluten pellets and fermented glucose and sucrose in a shorter time (18 h) with increased lactic acid production (42 and 41 g l^–1 on glucose and sucrose, respectively).     

温度与光照对安徽虫瘟霉产孢格局的影响*

在不同温度（10～30℃）与光照（连续光照和连续黑暗）组合条件下进行了安徽虫瘟霉（zoophthoraanhuiensis）离体产孢格局的研究。结果表明,适于安徽虫瘟霉产孢的温度为10～20℃,但以15℃最适,不仅产孢快和产孢量大,而且不受光照的影响。在25℃下虽能产孢,但产孢量大幅减少,30℃下则不产孢,25℃可能是安徽虫瘟霉产孢的高温极限。全光照各温度处理的产孢量总是比全黑暗相应温度处理的产孢量高,说明光照对产孢具有刺激作用。在10℃和全光照的组合中,累计产孢量最高且持续产孢时间最长,而相同温度与全黑暗处理的产孢量却很低,显示光照在偏低温度下是影响安徽虫瘟霉产孢的关键因素。概而言之,光照主要影响安徽虫瘟霉的产孢量,而温度主要影响其产孢速率或进程。     

温度对菜籽蛋白质及植酸萃取率的影响

本文考察了pH=11.5和pH=12.0时,双液相萃取菜籽粕的蛋白质及植酸萃取率随温度变化的情况,提出pH=12.0,温度为40℃作为萃取菜籽蛋白的适宜条件。在该条件下,菜籽蛋白质的萃取率为71.5％,植酸率33.6％。     

定点饱和突变提高Lactobacillus casei L-乳酸脱氢酶对苯丙酮酸的催化效率

【背景】光学纯L-苯乳酸是一种天然防腐剂,也是一种高附加值的手性分子,在食品、制药和材料等领域有广阔的应用前景。本实验室已发现来源于Lactobacillus casei CICIM B1192的NADH依赖型L-乳酸脱氢酶(L-LcLDH)可不对称还原苯丙酮酸制备L-苯乳酸,但其活性较低。为提高L-LcLDH催化苯丙酮酸的催化效率,构建了一个单突变体L-LcLDH~(Q88R),其催化效率kcat/Km是L-LcLDH的4.9倍。【目的】为进一步提高L-LcLDH~(Q88R)催化苯丙酮酸的催化效率,采用饱和突变技术将位于L-LcLDH~(Q88R)底物结合口袋附近的氨基酸残基Ile~(229)随机替换为其他氨基酸,以获得活性更高的优良突变体。【方法】以重组表达质粒p ET-22b-LcldhQ88R为模板,采用全质粒PCR技术对L-LcLDH~(Q88R)基因(LcldhQ88R)中编码Ile~(229)的密码子实施饱和突变,构建突变转化子文库。以催化苯丙酮酸的活性为指标,从文库中筛选出优良的突变转化子。【结果】突变转化子(Escherichia coli/Lcldh~(Q88R/I229Q))表达出一种由Arg和Gln分别替换了Gln88和Ile~(229)的双突变体L-LcLDH~(Q88R/I229Q)。重组表达产物L-LcLDH~(Q88R/I229Q)的酶学性质分析表明:L-LcLDH~(Q88R/I229Q)的比活性是L-LcLDH的18.5倍,是L-LcLDH~(Q88R)的2.3倍;其催化效率分别为后两者的6.8倍和1.4倍。L-LcLDH突变前后的温度和pH特性改变不大。根据分子对接结果推测出,双突变Q88R/I229Q导致L-LcLDH的底物结合口袋的入口变大和构型的变化可能对其催化活性的提高发挥了重要作用。【结论】双突变Q88R/I229Q显著提高了L-LcLDH的活性和催化效率,使得L-LcLDH~(Q88R/I229Q)在不对称还原苯丙酮酸制备L-苯乳酸中成为有潜力的工具酶。