Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria: Overview and limits

Lactic acid is an industrially important product with a large and rapidly expanding market due to its attractive and valuable multi-function properties. The economics of lactic acid production by fermentation is dependent on many factors, of which the cost of the raw materials is very significant. It is very expensive when sugars, e.g., glucose, sucrose, starch, etc., are used as the feedstock for lactic acid production. Therefore, lignocellulosic biomass is a promising feedstock for lactic acid production considering its great availability, sustainability, and low cost compared to refined sugars. Despite these advantages, the commercial use of lignocellulose for lactic acid production is still problematic. This review describes the “conventional” processes for producing lactic acid from lignocellulosic materials with lactic acid bacteria. These processes include: pretreatment of the biomass, enzyme hydrolysis to obtain fermentable sugars, fermentation technologies, and separation and purification of lactic acid. In addition, the difficulties associated with using this biomass for lactic acid production are especially introduced and several key properties that should be targeted for low-cost and advanced fermentation processes are pointed out. We also discuss the metabolism of lignocellulose-derived sugars by lactic acid bacteria.     

Progress and potential in the biotechnology of lactic acid bacteria

Abstract: Current activities and future prospects for the biotechnology of lactic acid bacteria are reviewed. Genetic engineering technology, including advances and limitations of plasmid vectors and chromosomal integration strategies are discussed together with the status of gene expression and the importance of in vivo gene transfer systems and transposition. Areas of biotechnological application considered include proteolysis and flavour generation, bacteriophage resistance, antimicrobials, metabolic engineering and the possible uses of lactic acid bacteria in relation to health.     

两株乳酸菌的产酸性能及其对抗生素敏感性研究

从市售酸奶中分离出2株乳酸菌,经鉴定为嗜热链球菌(St)与保加利亚乳杆菌(Lb),并对其产酸性能及对抗生素敏感性进行了研究。结果表明:St与Lb 1∶1混合发酵效果优于单菌发酵;乳酸菌对4种抗生素类药物敏感性较弱,服用该类药物对人体肠道内乳酸菌的有益作用产生的影响较小。     

The effect of long-term lactobacilli (lactic acid bacteria) enteral treatment on the central nervous system of growing rats

The aim of this study was to explore the relationship between consumption of large doses of lactic acid bacteria (LAB) and the behaviour and brain morphobiochemistry of normal growing rats. Four groups of rats were treated with LAB cultures twice daily for 6 months. The control group received 1 ml of saline per treatment, while two experimental groups received 1 ml of living bacteria (Lactobacillus plantarum and Lactobacillus fermentum, respectively) and the remaining group received a heat-treated (inactivated) L. fermentum culture. After 2 and 6 months of treatment, respectively, eight animals from each group were sacrificed, and specimens were taken for further analyses. The behaviour of the rats was evaluated five times in an open-field test at monthly intervals throughout the study. Lactobacilli treatment for 2 months induced changes in the motoric behaviour of the rats. The concentration of the astrocytesoluble and filament glial fibrillary acidic protein (GFAP) decreased in the posterior part of the hemispheres, including the thalamus, hippocampus and cortex of the rats treated with L. fermentum. A greater decrease in filament GFAP (up to 50%) was shown in the group receiving the live form of L. fermentum. In contrast, the GFAP in the live L. plantarum-treated group increased, showing elevated levels of the soluble and filament forms of GFAP in the posterior part of the hemispheres.A 60–66% decrease in the amount of the astrocyte-specific Ca-binding protein S-100b was shown in the posterior parts of the hemispheres and in the hindbrain of rats given LAB for 2 months.Prolonged feeding with LAB for 4 months up to full adulthood led to a further decrease in astrocyte reaction, reflected as an additional decrease in the amount of soluble GFAP and locomotor activity in all experimental groups. The changes in filament GFAP and S-100b appeared to disappear after prolonged feeding (total of 6 months) with LAB.In summary, LAB dietary treatment affected the ontogenetic development of the astrocytes, with the highest intensity observed in the early stages of rat development. It can be postulated that LAB treatment may play a preventive role in neurological diseases by decreasing astrocyte reaction and, consequently, lowering locomotor activity.     

高产信号分子AI-2乳酸菌的筛选及其Pfs基因的克隆和表达

【目的】从锡盟地区酸马奶酒分离的乳酸菌中筛选出高产信号分子自体诱导物2(Autoinducer-2,AI-2)的乳酸菌,通过优化其重组蛋白Pfs的诱导条件体外合成信号分子AI-2。【方法】利用生物学发光法对不同乳酸菌产信号分子AI-2的产量进行比较,以高产信号分子AI-2乳酸菌基因组DNA为模板,扩增其S-腺苷高半胱氨酸核苷酶(S-adenosylhomocysteine nucleosidase,Pfs)基因,构建原核表达载体。利用异丙基-β-D-硫代吡喃半乳糖苷(IPTG)进行重组蛋白的诱导表达,通过优化培养基、诱导温度、诱导前菌体密度、IPTG浓度以及诱导时间得到高表达的Pfs蛋白,使其与底物作用最终体外合成信号分子AI-2。【结果】10株乳酸菌均可产信号分子AI-2,其中屎肠球菌8-3分泌信号分子AI-2的产量明显高于其他菌株;重组蛋白的最佳诱导条件为:选取SOC(Super optimal broth with catabolite repression)作为诱导表达培养基,菌液OD600为0.5–0.7时加入终浓度为0.1 mmol/L的IPTG,37°C诱导12 h;利用最优诱导条件获得了浓度为4.08 g/L的纯化Pfs蛋白,体外合成了信号分子AI-2。【结论】酸马奶酒中分离出的10株乳酸菌均可产生信号分子AI-2,且屎肠球菌8-3可通过Pfs基因的作用生成信号分子AI-2。     

苜蓿青贮用乳酸菌复合系Al2的组成多样性

苜蓿是高蛋白的饲料作物,青贮是保存青草过冬的主要手段,但苜蓿是难青贮的作物,添加乳酸菌制剂是解决苜蓿青贮难的有效措施。本研究室通过连续的限制性培养筛选到苜蓿青贮用乳酸菌复合系Al2,用变性梯度凝胶电泳(DGGE)、平板分离及建立16S rDNA克隆文库3种手段相结合分析Al2的组成多样性,确认Al2复合菌系由7株菌组成,全部属于Lactobacillus。其中3株菌Al2-1i,Al2-2i,Al2-3i通过平板分离得到,分别属于L.plantarum(99.9%)、L.kimchii(99.4%)、L.farciminis(100%)。在Al2复合菌系的16S rDNA克隆文库中,上述7种菌的组成比例分别为55.21%、19.79%、14.58%、3.13%、3.13%、3.13%、1.03%。     

Microcultures of lactic acid bacteria: characterization and selection of strains,optimization of nutrients and gallic acid concentration

Eighteen lactic acid bacteria (LAB) strains, isolated from coffee pulp silages were characterized according to both growth and gallic acid (GA) consumption. Prussian blue method was adapted to 96-well microplates to quantify GA in LAB microcultures. Normalized data of growth and GA consumption were used to characterize strains into four phenotypes. A number of 5 LAB strains showed more than 60% of tolerance to GA at 2 g/l; whereas at 10 g/l GA growth inhibition was detected to a different extent depending on each strain, although GA consumption was observed in seven studied strains (>60%). Lactobacillus plantarum L-08 was selected for further studies based on its capacity to degrade GA at 10 g/l (97%). MRS broth and GA concentrations were varied to study the effect on growth of LAB. Cell density and growth rate were optimized by response surface methodology and kinetic analysis. Maximum growth was attained after 7.5 h of cultivation, with a dilution factor of 1–1/2 and a GA concentration between 0.625 and 2.5 g/l. Results indicated that the main factor affecting LAB growth was GA concentration. The main contribution of this study was to propose a novel adaptation of a methodology to characterize and select LAB strains with detoxifying potential of simple phenolics based on GA consumption and tolerance. In addition, the methodology presented in this study integrated the well-known RSM with an experimental design based on successive dilutions.     

Detection of polygalacturonases and pectin esterases in lactic acid bacteria

Of 80 strains of lactic acid bacteria tested, only Lactobacillus casei strains HNK10 and L1–8, Lactobacillus plantarum Lc5 and Lactococcus lactis NN01 produced polygalacturonases (EC 3.2.1.) and/or pectin-esterases (EC 3.1.1.). Crude extracellular extracts of strain L1–8 were able to clarify pectin.     

一株功能性乳酸菌对胃肠道环境耐受能力的测定

目的对1株具有降胆固醇功能的乳酸菌进行胃肠道环境耐受能力的测定。方法分别测定菌株对胃内酸性和胃蛋白酶的耐受能力以及对小肠内胆盐和胰蛋白酶的耐受能力。结果该菌株对胃肠道有良好的耐受能力。结论本研究为后期菌株在动物及人体内发挥其功能性奠定了实验基础。     

健康蒙古族人肠道中乳酸菌和双歧杆菌多样性

【背景】越来越多的研究发现人类的诸多疾病与肠道菌群失衡有关。乳酸菌和双歧杆菌属于肠道中的有益菌,在不同人群肠道中的多样性不尽相同。【目的】在种水平上分析健康蒙古族人群肠道菌群中乳酸菌和双歧杆菌的多样性。【方法】以27名健康蒙古族志愿者为研究对象,其中14名来自中国内蒙古,13名来自蒙古国。首次采用乳酸菌和双歧杆菌的特异性引物扩增与PacBioSMRT三代测序技术相结合,在种水平上探讨志愿者肠道中乳酸菌和双歧杆菌的丰度和生物多样性,并进一步分析性别、BMI(Bodymassindex)值和地域对上述两者可能的影响,以及优势菌种之间的相关性。【结果】在种的水平上,27名志愿者肠道样品中共鉴定到68个乳酸菌和11个双歧杆菌,其中平均相对含量在1%以上的乳酸菌有8个,包括唾液链球菌(Streptococcus salivarius,36.41%)、瘤胃乳酸杆菌(Lactobacillus ruminis,17.94%)、德氏乳杆菌(Lactobacillus delbrueckii,3.11%)、罗氏乳杆菌(Lactobacillus rogosae,2.23%)、轻型链球菌(Streptococcus mitis,2.18%)、阴道乳杆菌(Lactobacillus vaginalis,2.02%)、魏斯氏乳杆菌(Weissella confusa,1.54%)和鼠李糖乳杆菌(Lactobacillus rhamnosus,1.09%);双歧杆菌有5个,包括青春双歧杆菌(Bifidobacterium adolescentis,39.88%)、长双歧杆菌(Bifidobacterium longum,27.15%)、链状双歧杆菌(Bifidobacterium catenulatum,26.30%)、两歧双歧杆菌(B. bifidum,3.92%)和角双歧杆菌(Bifidobacterium angulatum,1.71%),聚类分析分为链状双歧杆菌和青春双歧杆菌2个主要的类群。分析结果显示:性别、BMI值和地域均未能显著影响志愿者肠道中乳酸菌和双歧杆菌的菌群结构(P0.05),但男性和女性之间、中国内蒙古地区和外蒙古国的志愿者之间的个别乳酸菌菌种相对含量存在显著差异(P0.05)。对样品中的优势乳酸菌和双歧杆菌进行Spearman相关性分析发现,乳酸菌和双歧杆菌彼此之间相关性较为密切,不同菌种间相关性不尽相同,与具体的菌种有关。【结论】首次采用PacBio SMRT测序技术在种的水平揭示了健康蒙古族人肠道中乳酸菌和双歧杆菌菌种多样性,为在种水平上解析肠道中乳酸菌和双歧杆菌多样性提供了新的研究思路和实施方案。     

CFD predicted pH gradients in lactic acid bacteria cultivations

The formation of pH gradients in a 700 L batch fermentation of Streptococcus thermophilus was studied using multi-position pH measurements and computational fluid dynamics (CFD) modeling. To this end, a dynamic, kinetic model of S. thermophilus and a pH correlation were integrated into a validated one-phase CFD model, and a dynamic CFD simulation was performed. First, the fluid dynamics of the CFD model were validated with NaOH tracer pulse mixing experiments. Mixing experiments and simulations were performed whereas multiple pH sensors, which were placed vertically at different locations in the bioreactor, captured the response. A mixing time of about 46 s to reach 95% homogeneity was measured and predicted at an impeller speed of 242 rpm. The CFD simulation of the S. thermophilus fermentation captured the experimentally observed pH gradients between a pH of 5.9 and 6.3, which occurred during the exponential growth phase. A pH higher than 7 was predicted in the vicinity of the base solution inlet. Biomass growth, lactic acid production, and substrate consumption matched the experimental observations. Moreover, the biokinetic results obtained from the CFD simulation were similar to a single-compartment simulation, for which a homogeneous distribution of the pH was assumed. This indicates no influence of pH gradients on growth in the studied bioreactor. This study verified that the pH gradients during a fermentation in the pilot-scale bioreactor could be accurately predicted using a coupled simulation of a biokinetic and a CFD model. To support the understanding and optimization of industrial-scale processes, future biokinetic CFD studies need to assess multiple types of environmental gradients, like pH, substrate, and dissolved oxygen, especially at industrial scale.     

乳酸菌对重金属吸附作用的研究进展

重金属污染是人们关注的食品安全问题热点之一,使用食品安全级乳酸菌吸附重金属成为了新的研究方向。本文在分析环境和食品中汞、镉、铅污染的来源及对人类危害的基础上,对微生物与重金属的相互作用进行介绍,重点归纳了乳酸菌作为重金属吸附剂的潜能,以及吸附重金属的作用机制和研究现状,为研发高效吸附重金属的乳酸菌吸附剂提供了可行性的思路。     

The physiology and biochemistry of the proteolytic system in lactic acid bacteria

Abstract: The inability of lactic acid bacteria to synthesize many of the amino acids required for protein synthesis necessitates the active functioning of a proteolytic system in those environments where protein constitutes the main nitrogen source. Biochemical and genetic analysis of the pathway by which exogenous proteins supply essential amino acids for growth has been one of the most actively investigated aspects of the metabolism of lactic acid bacteria especially in those species which are of importance in the dairy industry, such as the lactococci. Much information has now been accumulated on individual components of the proteolytic pathway in lactococci, namely, the cell envelope proteinase(s), a range of peptidases and the amino acid and peptide transport systems of the cell membrane. Possible models of the proteolytic system in lactococci can be proposed but there are still many unresolved questions concerning the operation of the pathway in vivo. This review will examine current knowledge and outstanding problems regarding the proteolytic system in lactococci and also the extent to which the lactococcal system provides a model for understanding proteolysis in other groups of lactic acid bacteria.     

Adsorption of bisphenol A by lactic acid bacteria,Lactococcus, strains

Ten strains of the genus Lactococcus were examined for their ability to remove bisphenol A [2, 2-bis(4-hydroxyphenyl)propane; BPA], which is known as an endocrine disrupter. Nine strains of the lactococci tested could remove BPA from media during growth, although the removal ratio was below 9%. When BPA was incubated with lyophilized cells of lactococci for 1 h, the concentration of BPA in the media was decreased by 9–62%. Especially, the highest removal ratio of BPA was observed for Lactococcus lactis subsp. lactis 712. The lactococci could adsorb BPA but not degrade it, because the lactococci maintained the ability to remove BPA from the medium after autoclaving. When the lyophilized cells of L. lactis subsp. lactis 712 were also incubated with six analogues of BPA, they effectively adsorbed hydrophobic compounds such as 2, 2′-diphenylpropane and bisphenol A dimethylether. The BPA-adsorbing ability of lactococci could be due to the hydrophobic binding effect. The removal ratio of BPA by L. lactis subsp. lactis 712 was increased after treatment with sodium dodecyl sulfate and decreased after digestion with trypsin. These results suggest that the hydrophobic proteins on cell surface may be involved in the BPA-adsorbing ability of lactococci.     

Antagonistic activities of lactic acid bacteria in food and feed fermentations

Abstract Many factors contribute to a successful natural fermentation of carbohydrate-rich food and feed products. Metabolic activities of lactic acid bacteria (LAB) play a leading role. Their ability to rapidly produce copious amounts of acidic end products with a concomitant pH reduction is the major factor in these fermentations. Although their specific effects are difficult to quantitate, other LAB metabolic products such as hydrogen peroxide and diacetyl can also contribute to the overall antibiosis and preservative potential of these products. The contribution of bacteriocins is also difficult to evaluate. It is suggested that they may play a role in selecting the microflora which initiates the fermentation. Bacteriocins are believed to be important in the ability of LAB to compete in non-fermentative ecosystems such as the gastro-intestinal tract. During the past few decades interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf-life of protein-rich products such as meats and fish. Recent findings indicate that the newly discovered Lactobacillus reuteri reuterin system may be used for this purpose.     

Biosynthesis, characterisation, and design of bacterial exopolysaccharides from lactic acid bacteria

Lactic acid bacteria (LAB) are characterised by their conversion of a large proportion of their carbon feed, fermentable sugars, to lactic acid. However, in addition to lactic acid production, the LAB are able to divert a small proportion of fermentable sugars towards the biosynthesis of exopolysaccharides (EPSs) that are independent of the cell surface and cell wall material. These microbial EPSs when suspended or dissolved in aqueous solution provide thickening and gelling properties, and, as such, there is great interest in using EPSs from food grade microorganisms (such as the LAB that are traditionally used for food fermentations) for use as thickening agents. The current review includes a brief summary of the recent literature describing features of the biosynthetic pathways leading to EPS production. Many aspects of EPS biosynthesis in LAB are still not fully understood and a number of inferences are made regarding the similarity of the pathway to those involved in the synthesis of other cell polysaccharides, e.g., cell wall components. The main body of the review will cover practical aspects concerned with the isolation and characterisation of EPS structures. In the last couple of years, a substantial number of structures have been published and a summary of the common elements of these structures is included as is a suggestion for a system for representing structures. A brief highlight of the attempts that are being made to design ‘tailor’-made polysaccharides using genetic modification and control of metabolic flux is presented.     

Use of superoxide dismutase and catalase producing lactic acid bacteria in TNBS induced Crohn's disease in mice

Reactive oxygen species are involved in various aspects of intestinal inflammation and tumor development. Decreasing their levels using antioxidant enzymes, such as catalase (CAT) or superoxide dismutase (SOD) could therefore be useful in the prevention of certain diseases. Lactic acid bacteria (LAB) are ideal candidates to deliver these enzymes in the gut. In this study, the anti-inflammatory effects of CAT or SOD producing LAB were evaluated using a trinitrobenzenesulfonic acid (TNBS) induced Crohn's disease murine model. Engineered Lactobacillus casei BL23 strains producing either CAT or SOD, or the native strain were given to mice before and after intrarectal administration of TNBS. Animal survival, live weight, intestinal morphology and histology, enzymatic activities, microbial translocation to the liver and cytokines released in the intestinal fluid were evaluated. The mice that received CAT or SOD-producing LAB showed a faster recovery of initial weight loss, increased enzymatic activities in the gut and lesser extent of intestinal inflammation compared to animals that received the wild-type strain or those that did not receive bacterial supplementation. Our findings suggest that genetically engineered LAB that produce antioxidant enzymes could be used to prevent or decrease the severity of certain intestinal pathologies.     

Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization

In this study, the ecology of the lactic acid bacteria (LAB) of three naturally fermented sausages produced in the Friuli-Venezia-Giulia region, in the North East of Italy, was investigated. A total of 465 strains isolated from three fermentations were identified by molecular methods and 12 different species of LAB were detected. Lactobacillus curvatus and Lactobacillus sakei were the most numerous (67 and 353 strains isolated, respectively) and they were subjected to RAPD-PCR. Clusters containing strains isolated from different plants were observed, underlining a coherent population distribution in three different fermentations. However, we also observed clusters formed by strains isolated from a specific fermentation, only. This could be explained considering the different technologies and recipes used for the production in three plants. Ingredient composition, fermentation and maturation parameters could play an important role in the selection of specific populations adapted in a specific environment.     

云南泡梨中乳酸菌的分离鉴定及其应用

【背景】泡梨是云南省常见的一种腌渍水果,在云南加工食用已经有一百多年的历史,因其味道酸甜可口、风味独特而深受人们喜爱,而目前对泡梨中微生物种群的系统分析和发酵原理的研究尚未见报道。【目的】研究乳酸菌在云南泡梨中的分布及应用,阐明乳酸菌种类对泡梨发酵中风味物质的影响。【方法】从云南省4个不同地区采集12份泡梨样品,经菌落菌体形态、生理生化特性和16SrRNA基因序列分析进行菌种分离与鉴定。利用分离的乳酸菌为菌种进行泡梨的制备,采用GC-MS技术对人工接种的复合乳酸菌发酵与自然发酵泡梨进行风味物质的分析与感官评价。【结果】分离鉴定出79株植物乳杆菌(Lactobacillus plantarum)、 3株类植物乳杆菌(Lactobacillus paraplantarum)、1株戊糖乳杆菌(Lactobacillus pentosus)、1株干酪乳杆菌(Lactobacillus casei)、2株副干酪乳杆菌(Lactobacillus paracasei)和1株短乳杆菌(Lactobacillus brevis),植物乳杆菌为泡梨发酵中的优势菌。将分离所得乳酸菌用于泡梨制备的结果表明,...