Unstructured models for growth and lactic acid production during two-stage continuous cultures of Lactobacillus helveticus

During lactic acid fermentation, seed culture is usually carried out without pH control, while culture is carried out at pH controlled at the optimal value to overcome inhibitory effects. The Luedeking–Piret expression was therefore previously modified by introducing additional terms involving the undissociated form of the lactic acid, the main inhibitory species, in case of batch cultures without pH control or involving the residual lactose concentration to account for the carbon substrate limitation, responsible for cessation of production during batch cultures of Lactobacillus helveticus at controlled pH. Both expressions were also merged to deduce a generalized model. Both models, as well as the Luedeking–Piret model, were developed to describe continuous two-stage culture of L. helveticus. By considering the parameter values obtained from the fitting of batch culture data, both modified Luedeking–Piret models showed interesting predictive potential. Indeed, some rather reliable predictive calculated values were recorded in both stages; the residual standard deviations were 0.5 and less than 8.8 for the biomass and the product concentrations at steady-state in the culture stage (second stage). The optimization of the parameters for growth- and non-growth-associated parameters improved the fitting in the culture stage, leading to residual standard deviations below 2.6 for lactic acid concentrations at steady-state.     

Influence of an initial addition of lactic acid on growth, acid production and their coupling for batch cultures of Lactobacillus helveticus

Growth and production coupling for L. helveticus growing at constant pH?on a medium largely supplemented with yeast extract and peptons has been examined as a function of initial lactic acid addition: these conditions allowed to avoid side effects of cultivation pH?and nitrogen source deficiency on coupling. Growth of L. helveticus strain milano was reduced by half for a free lactic acid concentration of 0.34?g.l^?1; both growth and production were fully inhibited for a critical end-product concentration of 83?g.l^?1, despite the fact that lactose was still available. The extent of autolysis 8?h after growth ceased was practically independent of initial lactic acid concentration: the same conclusion held for the part played by a growth-associated mechanism in total acid production. During the slowing down phase of growth, production was non-growth-associated: production rate remained close to its maximal value, while growth rate declined.     

Influence of yeast extract concentrationon batch cultures of Lactobacillus helveticus: growth and production coupling

Lactobacillus helveticus was cultivated batchwise on whey permeate supplemented with 2–30g yeast extract l^-1. For low supplementation levels, growth was slow, and a long maintenance phase in the absence of any cell autolysis was observed. When the yeast extract concentration was increased, growth time increased slightly; under these circumstances, a large increase of maximum biomass concentration was recorded, indicating a clear nitrogen source starvation at low supplement concentration. At the same time the length of the maintenance phase decreased; for a 30gl^-1 supplementation, it vanished and a death phase was observed instead: this behaviour highlighted a shift from nitrogen to carbon source starvation. For more and more supplemented media, the final lactic acid concentration was constant, while fermentation time decreased significantly; a growth-associated production phase was followed by a maintenance production phase. The part played by the former mecha nism was under tight control of yeast extract concentration: for 30gl^-1 supplementation, 83% of total lactic acid was provided by a growth-linked production process.     

Elucidation of the mechanism of lactic acid growth inhibition and production in batch cultures of Lactobacillus rhamnosus

Batch cultures of Lactobacillus rhamnosus were carried out at different pH values in order to study the limitation of growth and lactic acid production by the hydrogen ion, non-dissociated lactic acid and internal lactate concentrations. The effect of pH between 5 and 6.8 was studied at non-limiting concentrations of glucose; this is more significant for the lactic acid fermentation rate than for the maximum specific growth rate, as shown by the incomplete substrate consumption at lower values of medium pH and by the constant maximum cell mass obtained within the range of pH values studied. To check whether these results were a direct consequence of the different concentrations of the non-dissociated form of lactic acid at different external pH values, specific growth rates and lactic acid productions rates were calculated for each external pH value. The same specific growth rates were observed at the same non-dissociated lactic acid concentrations only at pH values of 5 and 5.5. For higher values of pH (pH > 6) the specific growth rate falls to zero as the non-dissociated lactic acid concentration decreases. This shows that generalisations made from studies performed within very narrow ranges of pH are not valid and that the non-dissociated form of lactic acid is not the only inhibiting species. The internal pH was measured experimentally for each external pH value in order to calculate the internal lactate ion concentration. This form is described to be the inhibitory one. The results obtained confirmed that the specific growth rate reached zero at approximately the same lactate concentration for all the pH values studied. Received: 31 January 1997 / Received revision: 15 May 1997 / Accepted: 19 May 1997     

A continuous lactic acid production system using an immobilized packed bed of Lactobacillus helveticus

A 5 l packed bed bioreactor was used to study the effect of initial lactose concentration and hydraulic retention time (HRT) on cell growth, lactose utilization and lactic acid production. Up to 95% of the initial lactose concentration was utilized at longer HRTs (30-36 h). The study showed that lactic acid production increased with increases in HRT (12-36 h) and initial lactose concentrations. The highest lactic acid production rate (3.90 g l(-1) h(-1)) was obtained with an initial lactose concentration of 100 g/l and an HRT of 18 h, whereas the lowest lactic acid production rate (1.35 g l(-1) h(-1)) was obtained with an initial lactose concentration of 50 g/l and an HRT of 36 h. This suggested that optimal lactic acid production can be achieved at an HRT of 18 h and initial lactose concentration of 100 g/l.     

Kinetics of growth and lactic acid production in continuous and batch culture

Summary In a lactic acid fermentation by Streptococcus faecalis, the specific consumption rate of glucose (v) and the specific production rate of lactic acid () were represented by the following simple equations as functions of the specific growth rate (): 1/=(1/) + 1/ = (1/) + By use of data from a batch culture, these two equations were derived from enzyme kinetics of the product inhibition. These equations were successfully applied to the results of batch culture and chemostat culture. In addition, calculation of ATP yield by these equations agreed with the experimental results better than the conventional Leudeking-Piret type equation, which includes two terms associated with growth and not with growth. Correspondence to: H. Ohara     

Influence of growth supplements on lactic acid production in whey ultrafiltrate by Lactobacillus helveticus

Summary Investigations have been carried out on lactic acid production by Lactobacillus helveticus CNRZ 303 in whey ultrafiltrate. Addition of beet molasses was investigated with good results, although yeast extract proved to be more effective. The size of inoculum and the preculture medium also played a significant role in determining the amount of lactic acid produced during the fermentation process. High lactose consumption (94.09%), together with good lactic acid production (26.09 g/l) and yield (0.90%), were obtained in whey ultrafiltrate supplemented with 1% (w/v) beet molasses (WUM), with a 10% (w/v) inoculum and peptonized milk as preculture medium. Although these results were similar to those obtained when yeast extract was used as supplement, the maximum volumetric productivities proved to be quite different, and were definitely higher with yeast extract. Offprint requests to: L. Chiarini     

Seed culture and its effect on the growth and lactic acid production of Lactobacillus helveticus

Effects of seed culture medium on the subsequent culture of L. helveticus growing on whey supplemented with yeast extract and peptones have been examined. Cells were inoculated when the maximum cellular activity was achieved, i.e. the maximum for the target function, the product of the specific growth rate with the undissociated lactic acid concentration. This function decreased when the nitrogen supplementation of the preculture medium was lowered, resulting only in an increase of the lag phase length of the culture, corresponding to a cellular adaptation to the new medium. On the contrary, when cells were not in the same physiological state, growth and production parameters were affected, maximum rates, as well as maximum biomass concentration. This occurred in case of the comparison of inocula carried out under pH control or not, or when various preculture lengths were tested.     

Batch fermentation of whey ultrafiltrate by Lactobacillus helveticus for lactic acid production

Summary Cheese whey ultrafiltrate (WU) was used as the carbon source for the production of lactic acid by batch fermentation with Lactobacillus helveticus strain milano. The fermentation was conducted in a 400 ml fermentor at an agitation rate of 200 rpm and under conditions of controlled temperature (42° C) and pH. In the whey ultrafiltrate-corn steep liquor (WU-CSL) medium, the optimal pH for fermentation was 5.9. Inoculum propagated in skim milk (SM) medium or in lactose synthetic (LS) medium resulted in the best performance in fermentation (in terms of growth, lactic acid production, lactic acid yield and maximum productivity of lactic acid), as compared to that propagated in glucose synthetic (GS) medium. The yeast extract ultrafiltrate (YEU) used as the nitrogen/growth factor source in the WU medium at 1.5% (w/v) gave the highest maximum productivity of lactic acid of 2.70 g/l-h, as compared to the CSL and the tryptone ultrafiltrate (TU). L. helveticus is more advantageous than Streptococcus thermophilus and Lactobacillus delbrueckii for the production of lactic acid from WU. The L. helveticus process will provide an alternative solution to the phage contamination in dairy industries using Lactobacillus bulgaricus.     

Analysis of growth and production coupling for batch cultures of Lactobacillus helveticus with the help of an unstructured model

An unstructured model has been developed by assuming a sigmoidal variation with time of specific growth rate and introducing an additional term in Luedeking and Piret production kinetics. The model fitted growth and production kinetic data. The model was helpful for examining the influence of initial yeast extract concentration on growth and production coupling. In richly supplemented media, the growth associated production mechanism prevailed, while in the case of poor nitrogen supplementation, most lactic acid production was non-growth-associated. Both contributions might be calculated from model parameters; this was especially interesting when the forms of growth and production kinetics did not allow a clear conclusion. The additional term in the production rate expression was a convenient way to characterize ‘usable nitrogen’ concentration in the medium. From the model a clear criterion has been derived for optimizing the nitrogen supplementation from an economic point of view.     

Kinetic studies of the lactic acid fermentation in batch and continuous cultures

The fermentation kinetics of the homofermentative organism Lactobacillus delbrueckii in a glucose-yeast extract medium is studied in both batch and continuous culture under conditions of controlled pH. From a graphical analysis of the batch data, a mathematical model of the process is derived which relates bacterial growth, glucose utilization, and lactic acid formation. The parameters in the model represent the activity of the organism and are a function of pH, having a maximum value at about 5.90. In a continuous stirred tank fermentor (CSTF), the effect of pH, feed concentration, and residence time is observed. The feed medium is a constant ratio of two parts glucose to one part yeast extract plus added mineral salts. An approximate prediction of the steady-state behavior of the CSTF can be made using a method based on the kinetic model derived for the batch case. In making step changes from one steady state to another, the transient response is observed. Using the kinetic model to simulate the transient period, the calculated behavior qualitatively predicts the observed response.     

Efficiency of lactic acid production by Lactobacillus helveticus in a membrane cell recycle reactor

Abstract: An economic evaluation is presented of lactic acid production in a membrane cell recycle reactor. From this evaluation it is concluded that the economic feasibility of the process is primarily limited by production capacity and product concentration and to a lesser extent by productivity. In membrane cell recycle reactor experiments and batch cultivation experiments with Lactobacillus helreticus , it is shown that the economic feasibility of the process using this organism is limited by organic acid inhibition resulting in energy uncoupling of anabolism and catabolism. Due to this inhibition, the maximum lactic acid concentration that can be obtained in the membrane reactor process is 50 g I^1—. Furthermore it is shown that not only the fermentative conversion of lactose into lactic acid but also the hydrolysis of lactose into glucose and galactose is an important process. The β-galaetosidase activity needed for the hydrolysis is generated during the exponential growth phase of Lb. helveticus     

Uptake of lactose and continuous lactic acid fermentation by entrapped non-growing Lactobacillus helveticus in whey permeate

 Continuous production of lactic acid from lactose has been carried out in a stirred-tank reactor with non-growing Lactobacillus helveticus entrapped in calcium alginate beads. A considerably longer operation half-life was obtained in a continuously operated reactor than in a batch-operated reactor. It is possible to simulate the action of entrapped non-growing cells on the basis of information from diffusion and kinetic experiments with suspended free cells. The simulation fit the experimental data over a broad range of substrate concentrations if the specific lactic acid production rate, q _P, was used as a variable parameter in the model. The dynamic mathematical model used is divided into three parts: the reactor model, which describes the mass balance in a continuously operated stirred-tank reactor with immobilized biomass, the mass-transfer model including both external diffusion and internal mass transfer, and the kinetic model for uptake of substrate on the basis of a Michaelis-Menten-type mechanism. From kinetic data obtained for free biomass experiments it was found, with the use of non-linear parameter estimation techniques, that the conversion rate of lactose by L. helveticus followed a Michaelis-Menten-type mechanism with K _S at half-saturation=0.22±0.01 g/l. The maximum specific lactose uptake rate for growing cells, q _S,max, varied between 4.32±0.02 g lactose g cells^-1 h^-1 and 4.89 ±0.02 g lactose g cells^-1 h^-1. The initial specific lactose uptake rate for non-growing cells, q _S,0, was found to be approximately 40% of the maximum specific lactose uptake rate for growing cells. Received: 4 October 1995/Received last revision: 23 April 1996/Accepted: 29 April 1996     

Salt stress on growth and acid production of Lactobacillus helveticus strain milano

The effect of the addition of chloramphenicol and various salts on growth and acid production of Lactobacillus helveticus strain milano has been investigated using lactose medium. Injection of chloramphenicol induced uncoupling of growth and acid production. Addition of high salt concentrations also resulted in growth inhibition whereas product formation continued. NaCl and CaCl₂ were more inhibitory to the growth of Lact. helveticus strain milano than KCl.     

Influence of media composition on lactic acid production rate from whey by Lactobacillus helveticus

Summary The effect of preculture and culture media formulation on Lactobacillus helveticus lactic acid production rate was investigated in batch fermentations. Maximum lactic acid productivity of 5.5 g/l.h. was obtained from hydrolyzed whey. Clarified whey ultrafiltrate gave 4.4 g/l.h. at less expense.Nomenclature % MathType!MTEF!2!1!+-% feaafiart1ev1aaatCvAUfeBSjuyZL2yd9gzLbvyNv2CaerbuLwBLn% hiov2DGi1BTfMBaeXatLxBI9gBaerbd9wDYLwzYbItLDharqqtubsr% 4rNCHbGeaGqiVu0Je9sqqrpepC0xbbL8F4rqqrFfpeea0xe9Lq-Jc9% vqaqpepm0xbba9pwe9Q8fs0-yqaqpepae9qq-f0-yqaqVeLsFr0-vr% 0-vr0db8meaabaqaciGacaGaaeqabaWaaeaaeaaakeaadaqdaaqaai% aab2eacaqGxbaaaaaa!3AF8!\[\overline {{\text{MW}}} \] peptides average molar weight - N_TK, N_NH2 total and primary -amino nitrogen concentrations (g/l) - p lactic acid concentration (g/l) - % MathType!MTEF!2!1!+-% feaafiart1ev1aaatCvAUfeBSjuyZL2yd9gzLbvyNv2CaerbuLwBLn% hiov2DGi1BTfMBaeXatLxBI9gBaerbd9wDYLwzYbItLDharqqtubsr% 4rNCHbGeaGqiVu0Je9sqqrpepC0xbbL8F4rqqrFfpeea0xe9Lq-Jc9% vqaqpepm0xbba9pwe9Q8fs0-yqaqpepae9qq-f0-yqaqVeLsFr0-vr% 0-vr0db8meaabaqaciGacaGaaeqabaWaaeaaeaaakeaadaqdaaqaai% aabAfacaqGqbaaaaaa!3AFA!\[\overline {{\text{VP}}} \] lactic acid mean volumetric productivity (g/l.h.) - x total cell mass concentration (g/l)     

Characterization of growth and metabolite production of Lactobacillus reuteri during glucose/glycerol cofermentation in batch and continuous cultures

In anaerobic batch cultures of Lactobacillus reuteri, glucose/glycerol cofermentation resulted in production of reuterin (-hydroxypropionaldehyde) and 1,3 propanediol at the expense of ethanol and lactate. In anaerobic chemostat cultures of L. reuteri, glucose/glycerol cofermentation resulted in an increased ethanol production and a decreased lactate production. Moreover, reuterin and 1,3 propanediol were produced in significant amounts. These results demonstrate that growing L. reuteri cells have the ability to produce reuterin. © Rapid Science Ltd. 1998     

Mixed-acid fermentation and polysaccharide production by Lactobacillus helveticus in milk cultures

Lactobacillus helveticus grown in milk with pH control at 6.2 had a slower growth rate (=0.27 h^–1) and produced less exopolysaccharide (49 mg l^–1) but increased lactic acid production (425 mM) compared to cultures without pH control (=0.5 h^–1, 380 mg exopolysaccharide l^–1, and 210 mM lactate), respectively. Both cultures displayed a mixed-acid fermentation with formation of acetate, which is linked not only to citrate metabolism, but also to alternative pathways from pyruvate.     

Batch cultures of supplemented whey permeate using Lactobacillus helveticus: unstructured model for biomass formation, substrate consumption and lactic acid production

The Luedeking and Piret expression can not account for the cessation of production observed at the end of batch; so an empiric term has been previously added to this equation which accounted in a global way for possible substrate limitations. In the model developed in this work, a carbon substrate limitation appeared explicitly in the production expression. Assuming a sigmoidal variation with time of specific growth rate previously validated, the new production model matched well the entire experimental production kinetics. It has been successfully tested for a wide range of nitrogen supplementations, i.e. from an almost total coupling between growth and production for largely supplemented media, to a high decoupling in case of few available nitrogen. Since all the parameters of this model have an obvious biologic meaning, it may be an unvaluable tool for the comprehension of the phenomenon. The model accounted also well for the variation of the specific production rate versus specific growth rate, avoiding the noise due to the direct differentiation of experimental data.     

Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus

Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.