scholarly journals Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alice Vilela
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
High Concentration ◽  
Volatile Acidity ◽  
Saccharomyces Yeast ◽  
Lachancea Thermotolerans

To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.

scholarly journals l-Lactic Acid Production Using Engineered Saccharomyces cerevisiae with Improved Organic Acid Tolerance

2021 ◽  
Vol 7 (11) ◽  
pp. 928
Author(s):  
Byeong-Kwan Jang ◽  
Yebin Ju ◽  
Deokyeol Jeong ◽  
Sung-Keun Jung ◽  
Chang-Kil Kim ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Acid Tolerance ◽  
Production Costs ◽  
High Concentration ◽  
Adaptive Laboratory Evolution ◽  
Engineered Saccharomyces Cerevisiae

Lactic acid is mainly used to produce bio-based, bio-degradable polylactic acid. For industrial production of lactic acid, engineered Saccharomyces cerevisiae can be used. To avoid cellular toxicity caused by lactic acid accumulation, pH-neutralizing agents are used, leading to increased production costs. In this study, lactic acid-producing S. cerevisiae BK01 was developed with improved lactic acid tolerance through adaptive laboratory evolution (ALE) on 8% lactic acid. The genetic basis of BK01 could not be determined, suggesting complex mechanisms associated with lactic acid tolerance. However, BK01 had distinctive metabolomic traits clearly separated from the parental strain, and lactic acid production was improved by 17% (from 102 g/L to 119 g/L). To the best of our knowledge, this is the highest lactic acid titer produced by engineered S. cerevisiae without the use of pH neutralizers. Moreover, cellulosic lactic acid production by BK01 was demonstrated using acetate-rich buckwheat husk hydrolysates. Particularly, BK01 revealed improved tolerance against acetic acid of the hydrolysates, a major fermentation inhibitor of lignocellulosic biomass. In short, ALE with a high concentration of lactic acid improved lactic acid production as well as acetic acid tolerance of BK01, suggesting a potential for economically viable cellulosic lactic acid production.

scholarly journals New insights into the variability of lactic acid production in Lachancea thermotolerans at the phenotypic and genomic level

2020 ◽  
Vol 238 ◽  
pp. 126525 ◽  
Author(s):  
Veronica Gatto ◽  
Renato L. Binati ◽  
Wilson J.F. Lemos Junior ◽  
Arianna Basile ◽  
Laura Treu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Genomic Level ◽  
Lachancea Thermotolerans

scholarly journals LARGE MICROBIOTA SURVEY REVEALS HOW THE MICROBIAL ECOLOGY OF COOKED HAM IS SHAPED BY DIFFERENT PROCESSING STEPS

2019 ◽  
Author(s):  
Marine Zagdoun ◽  
Gwendoline Coeuret ◽  
Méry N’Dione ◽  
Marie-Christine Champomier-Vergès ◽  
Stéphane Chaillou
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Amplicon Sequencing ◽  
Acetic Acid Production ◽  
Serratia Proteamaculans ◽  
Production Type ◽  
Cooked Ham ◽  
Metabolites Production

ABSTRACTThe production of cooked ham involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, churning speed, drain-off time, slicing line and O2 packaging permeability. We obtained about 200 samples from the same facility and we characterized i) their microbiota based on gyrB amplicon sequencing ii) their production of spoilage-related metabolites based on E-Nose analysis and enzymatic assays. The slicing was the most critical step, shaping two general types of microbiota according to the slicing line: one dominated by Carnobacterium divergens and another one dominated by Leuconostoc carnosum and Serratia proteamaculans. Regarding metabolites production, L. carnosum was associated to D-lactic acid, ethanol and acetic acid production, whereas Serratia proteamaculans was associated to acetic acid production. This last species prevailed with highly O2-permeable packaging. Within a given slicing line, we observed campaign-based variations, with Lactobacillus sakei, Leuconostoc mesenteroides and Carnobacterium maltaromaticum prevalent in summer. L. sakei was associated with L-lactic acid production and C. maltaromaticum with formic and acetic acid productions.

scholarly journals The influence of compression level and inoculation on biochemical changes in lucerne silages

2011 ◽  
Vol 56 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Bojan Stojanovic ◽  
Aleksa Bozickovic
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Ammonia Nitrogen ◽  
Soluble Nitrogen ◽  
Acetic Acid Production ◽  
Protein Nitrogen ◽  
True Protein

The effect of different levels of compression (A1 = 420 gdm-1, A2 = 560 gdm-1) and inoculation (B1 = no inoculant, B2 = with inoculant) on changes in chemical composition, proteolysis and quality of lucerne silage was investigated in this paper. Based on the results of chemical analysis we found that in silages with more compressed material there was a reduction in the amount of ammonia nitrogen, soluble nitrogen and acetic acid, and increased content of protein nitrogen (?true?protein) and production of lactic acid (p<0.05). With the inoculation of the ensiling material the production of ammonia nitrogen and acetic acid was reduced but the content of lactic acid and acidity was increased (p<0.05). The interaction of both investigated factors (A?B) induced a decrease in the proteolysis degree, increase of lactic acid production and decrease in acetic acid production, and decrease in pH values (p<0.001) in investigated silages. The investigated factors had less influence on the chemical composition of lucerne material, and the significant variations were observed in fat and NFE contents. On the basis of this investigation the degree of compression is the most important parameter in ensiling technology. With the adequate compression and reduction of air in the starting material, the aerobic phase is reduced and the activity of proeolytic enzymes is decreased. In practice the special attention should be given to factors on which directly or indirectly the level of compression of ensiled material depends: wilting, cutting, object selection and/or selection of machines used for compression.

scholarly journals Effects of absorbens supplementation on the fermentation quality of brewers' grains silage

2006 ◽  
Vol 54 (1) ◽  
pp. 15-22
Author(s):  
Petr Doležal ◽  
Ladislav Zeman ◽  
Jan Doležal ◽  
Václav Pyrochta ◽  
Petr Mareš ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Acid Production ◽  
Ph Value ◽  
Ammonia Content ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Butyric Acid Production

In the experiment was the effect of absorbens supplementation on the fermentation quality of brewers´ grains silage by comparing with the untreated control. As effective substance of experimental groups were barleygroats and malt sprouts. The addition of malt sprouts „B“ and barleygroats „C“ in our experiment conditions increased statistically significantly (P<0.01) the content of DM in silage. The addition of malt sprouts decreased pH value in experimental silage (4.29±0.007) in comparison with control silage (4.43±0.049). The malt sprouts increased significantly (P<0.01) the contents of lactic acid (67.15±2.796 g/kg DM), sum of acids (84.30±2.97 g/kg DM) and decreased (P<0.01) in the trial the ethanol content (0.51±0.102 g/kg DM) and acetic acid content (17.15±0.227 g/kg DM). Silage with malt sprouts has the highest (P<0.01) ammonia content from all silages in trial (966,67±33,33 mg/kg DM). The use of absorbens inhibited significantly (P<0.01) in comparison with control silage (without absorbens) the content of propionic and butyric acid production. Brewers´grain silage with malt sprouts and barleygroats addition were free of butyric and propionic acid, but had higher lactic acid content. These results indicate that malt sprouts addition in the ensiling process may improve the fermentation quality of the brewers´grain silage.

scholarly journals Betaine Improves Polymer-Grade D-Lactic Acid Production by Sporolactobacillus inulinus Using Ammonia as Green Neutralizer

2017 ◽  
Vol 66 (2) ◽  
pp. 273-276 ◽  
Author(s):  
Guoping Lv ◽  
Chengchuan Che ◽  
Li Li ◽  
Shujing Xu ◽  
Wanyi Guan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Fermentation Process ◽  
Specific Activity ◽  
Lactic Acid Production ◽  
Optical Purity ◽  
Ammonium Ion ◽  
High Concentration ◽  
Acid Fermentation ◽  
High Optical Purity

The traditional CaCO3-based fermentation process generates huge amount of insoluble waste. To solve this problem, we have developed an efficient and green D-lactic acid fermentation process by using ammonia as neutralizer. The 106.7 g/l of D-lactic acid production and 0.89 g/g of consumed sugar were obtained by Sporolactobacillus inulinus CASD with a high optical purity of 99.7% by adding 100 mg/l betaine in the simple batch fermentation. The addition of betaine was experimentally proven to protect cell at high concentration of ammonium ion, increase the D-lactate dehydrogenase specific activity and thus promote the production of D-lactic acid.

scholarly journals Efficient Lactic Acid Production from Dilute Acid Pretreated Lignocellulosic Biomass by a Synthetic Consortia of Engineered Pseudomonas Putida and Bacillus Coagulans

2021 ◽  
Author(s):  
Lihua Zou ◽  
Shuiping Ouyang ◽  
Yueli Hu ◽  
Zhaojuan Zheng ◽  
Jia Ouyang
Keyword(s):  
Lactic Acid ◽  
Pseudomonas Putida ◽  
Lignocellulosic Biomass ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Value Added ◽  
Bacillus Coagulans ◽  
Microbial Consortia ◽  
Lignocellulosic Hydrolysate ◽  
High Concentration

Abstract Background Lignocellulosic biomass is an attractive and sustainable alternative to petroleum-based feedstock for the production a range of biochemicals, and a pretreatment is generally regarded to be indispensable for its bio-refinery. Nevertheless, various inhibitors that severely hindered the growth and fermentation of microorganisms were produced inevitably during the pretreatment of lignocellulose. Presently, a single microorganism that can tolerate toxic mixtures of pretreatment hydrolysate while effectively transforming sugar components into valuable compound is less well reported. Alternatively, microbial co-culture provides a simpler and more efficacious way to realize this goal via distributing metabolic tasks among proper strains. Results In this study, a novel synthetic microbial consortia, which is composed of a responsible for detoxification bacterium engineered Pseudomonas putida KT2440 and a lactic acid production specialist Bacillus coagulans NL01, was developed to directly produce lactic acid from high-toxic lignocellulosic hydrolysate. The engineered P. putida with deletion of sugar metabolism pathway was suggested to be unable to consume the major fermentable sugars of lignocellulosic hydrolysate, but can rapidly remove inhibitors in hydrolysate. With detoxification using engineered P. putida for 24 h, the pretreated hydrolysate was fermented into 35.8 g/L of lactic acid by B. coagulans with a yield of 90%. The fermentation performance of microbial co-culture was significantly improved than that single culture of B. coagulans without lactic acid production. Conclusions The microbial coculture system constructed by this study demonstrated strong potential of the process for biosynthesis of valuable product from lignocellulosic hydrolysate containing high concentration of complex inhibitors by specifically recruited consortia of robust microorganisms with desirable characteristics and also provided a feasible and attractive method for bioconversion of lignocellulosic biomass to other value-added biochemicals.

LACTIC ACID PRODUCTION FROM CASSAVA MILL EFFLUENT (CME) USING RHIZOPUS ORYZAE IMMOBILISED IN PVA-ALGINATE SULPHATE BEADS

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Qistina Ahmad Kamal ◽  
Nor Azimah Mohd Zain
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Rhizopus Oryzae ◽  
Lactic Acid Production ◽  
Oxygen Demand ◽  
Fermentation Medium ◽  
Agitation Speed ◽  
High Concentration ◽  
Peeling Off ◽  
Potential Use

Cassava mill effluent (CME) is an effluent originated from tapioca tuber. It is produced by peeling off the skin, cutting and starch extraction. CME contains high concentration of starch, hence when it is disposed directly into the river, it will contribute to water pollution due to its high content of chemical oxygen demand (COD), biological oxygen demand (BOD), and total solids (TS). In this study, CME was used as a fermentation medium to produce lactic acid. To improve the yield, spores of Rhizopus oryzae were immobilised in PVA-alginate-sulphate beads and fermentation was carried out for 6 days. 2-level factorial design was used in the screening of lactic acid production for different parameters; temperature (30°C - 40°C), agitation speed (120-200 rpm), pH (4-7) and beads percentage (5-10% (w/v)). Analysis of variance (ANOVA) showed significant influence of the tested factors and their interactions on the production of lactic acid (p<0.0001), except for pH with (p=0.0670). The regression model for lactic acid production fitted the data adequately and explained the variation of more than 99% in the response. The result showed that the maximum production of lactic acid (8.54 g/L) could be achieved at the initial fermentation medium of pH 7.0, temperature of 40°C, percentage of beads of 10% (w/v) and agitation speed of 200 rpm. This study intends to exploit the potential use of CME for the production of lactic acid with the hope of contributing to Malaysia’s bioeconomy.

Sign in / Sign up

Export Citation Format

Share Document