scholarly journals Influence of Nitrogen Sources on D-Lactic Acid Biosynthesis by Sporolactobacillus laevolacticus DSM 442 Strain

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 78
Author(s):  
Alicja Katarzyna Michalczyk ◽  
Sylwia Garbaczewska ◽  
Bolesław Morytz ◽  
Arkadiusz Białek ◽  
Jerzy Zakrzewski
Keyword(s):  
Lactic Acid ◽  
Nitrogen Source ◽  
Yeast Extract ◽  
Optical Purity ◽  
Nitrogen Sources ◽  
Fermentation Medium ◽  
Agricultural Product ◽  
Acid Biosynthesis ◽  
Batch Cultures ◽  
Pea Seed

The purpose of this study was to explore the possibility of replacing an expensive yeast extract contained in the fermentation medium for D-lactic acid (D-LA, R-lactic acid) biosynthesis with an alternative nitrogen source. The screening studies were conducted under stationary conditions and showed that pea seed hydrolysate was the most beneficial substrate in the process of D-LA biosynthesis by the strain Sporolactobacillus laevolacticus DSM 442 among the used inorganic and organic nitrogen sources, waste materials, food and agricultural products. After 96 h, 75.5 g/L D-LA was obtained in batch cultures in a medium containing pea seed hydrolysate, with an average productivity of 0.79 g/L/h, yield of 75.5%, and optical purity of 99.4%. In batch cultures fed once, in a medium with an analogous composition, 122.6 g/L D-LA was obtained after 120 h, and the average yield, productivity and optical purity were 87.6%, 1.021 g/L/h, and 99.6%, respectively. Moreover, the amount of D-LA obtained in the fermentation medium enriched with the above-mentioned cheap agricultural product was similar to the amounts obtained in the medium containing yeast extract in both stationary and bioreactor cultures. Our research shows that hydrolyzed pea seeds, which belong to the legume family, may be a promising nitrogen source for the production of D-LA on an industrial scale.

scholarly journals Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Joel Romial Ngouénam ◽  
Pierre Marie Kaktcham ◽  
Chancel Hector Momo Kenfack ◽  
Edith Marius Foko Kouam ◽  
François Zambou Ngoufack
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Nitrogen Source ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Nitrogen Sources ◽  
Production Medium ◽  
Optimum Conditions ◽  
Pharmaceutical Industries ◽  
By Products

Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its fermentative synthesis and the increasing market demand of LA have prompted scientists to look for inexpensive raw materials from which it can be produced. This research was aimed at determining the optimum conditions of lactic acid (LA) production from pineapple by-products and an inexpensive nitrogen source using Lactiplantibacillus plantarum strain 4O8. After collection and preparation of the carbon source (pineapple by-products) and nitrogen sources (by-products from fish, chicken, and beer brewing industries), they were used for the formulation of 4 different media in terms of nitrogen sources. Then, the proximate compositions of promising nitrogen sources were determined. This was followed by the screening of factors (temperature, carbon source, nitrogen source, MgSO4, MnSO4, FeSO4, KH2PO4, and KHPO4) influencing the production of LA using the definitive plan. Lastly, the optimization process was done using the central composite design. The highest LA productions ( 14.64 ± 0.05   g / l and 13.4 ± 0.02   g / l ) were obtained in production medium supplemented with chicken and fish by-products, respectively, making them the most promising sources of nitrogen. The proximate analysis of these nitrogen sources revealed that their protein contents were 83.00 ± 1.41 % DM and 74.00 ± 1.41 % DM for chicken by-products and fish by-products, respectively. Concerning the screening of factors, temperature, nitrogen source, and carbon source were the factors that showed a major impact on LA production in the production medium containing chicken by-products as nitrogen source. A pineapple by-product concentration of 141.75 g/l, a nitrogen source volume of 108.99 ml/l, and a temperature of 30.89°C were recorded as the optimum conditions for LA production. The optimization led to a 2.73-fold increase in LA production when compared with the production medium without nitrogen source. According to these results, chicken by-products are a promising and an inexpensive nitrogen source that can be an alternative to yeast extract in lactic acid production.

scholarly journals Effects of Nitrogen Sources in Phytase Production on Bacterial Strains Isolated from Malaysia’s Hot Spring

2021 ◽  
Vol 12 (1S) ◽  
pp. 31-39
Author(s):  
Nur Dinie Zailan ◽  
Nurul Asma Hasliza Zulkifly ◽  
Afnani Alwi ◽  
Siti Noor Syuhada Muhammad Amin ◽  
Nadiawati Alias
Keyword(s):  
Nitrogen Source ◽  
Yeast Extract ◽  
Hot Springs ◽  
Hot Spring ◽  
Inositol Phosphates ◽  
Nitrogen Sources ◽  
Bacterial Strains ◽  
Phytase Production ◽  
Ph Values ◽  
Soybean Extract

Efficient strategies for phytase production gained increasing importance as more applications require high amounts of phytase for the market. Four phytase-producing bacterial strains isolated from Malaysia’s hot springs were used in this study to determine the effect of nitrogen sources on phytase production. All of the strains were screened out by applying halozone method which shows all of the strains were definitely positive phytase producer. Phytase Screening Medium (PSM) with soybean extract as substrate was used as a cultivation medium. Optimised condition with 1.0 % (w/v) of glucose (as carbon source), pH 5.5 and 37°C temperature was applied. Yeast extract and peptone were used to identify optimum nitrogen source in maximum phytase production. Quantitative analysis observed were optical density, colony forming unit, pH values and phytase activity to identify the effect of nitrogen source in phytase production. The finding was bacterial strain L3 as the best producer in producing maximum phytase (0.2162 U/mL) with optimised condition using yeast extract as nitrogen source. Findings in this study proved that yeast extract act as the optimum nitrogen source which contribute to maximum phytase production as supported by previous studies. This study can provide an efficient strategy to produce maximum phytase as few studies stated that phytase is an application tool in functional food production that consists of myo-inositol phosphates that is believed to have important pharmacological effects.

scholarly journals EFFECT OF DIFFERENT CULTURE CONDITION ON ANTIOXIDANT SECONDARY METABOLITES FROM ENDOPHYTIC FUNGI ISOLATED FROM TURMERIC ROOT

2017 ◽  
Vol 22 (1) ◽  
pp. 31 ◽  
Author(s):  
Eris Septiana ◽  
Partomuan Simanjuntak
Keyword(s):  
Antioxidant Activity ◽  
Nitrogen Source ◽  
Yeast Extract ◽  
Carbon Sources ◽  
Basal Medium ◽  
Nitrogen Sources ◽  
Growth Conditions ◽  
Carbon And Nitrogen ◽  
Antioxidant Compound ◽  
Initial Ph

Antioxidant is an interesting topic due to their capability to inhibit free radical and prevent damage because of oxidative processes. Endophyt fungi is one of antioxidant compound resources in nature. The low yield to gain antioxidant compound from fungi challenges to look for the composition of media and optimalization of growth conditions. This research aimed to know the effect of medium condition in different carbon and nitrogen sources as well as initial pH towards antioxidant activity of endophyt fungi Bo.Ci.Cl.A3. Shaker fermentation was used on 120 rpm at room temperature for 14 days. The carbon sources were glucose, sucrose, and starch and nitrogen sources were NaNO3, NH4NO3, and yeast extract with initial pH at 5, 7, and 9. Ethyl acetate was used as extractor. The results showed that endophyt fungi can produce secondary metabolite as antioxidant at all variation of fermented media. The nitrogen source of yeast extract could increase antioxidant activity of endophyt fungi Bo.Ci.Cl.A3, while other sources such as nitrogen source, carbon sources, and different initial pH on the basal medium that were used did not give increasing antioxidant activity. The conclusion of this research was the substitution of nitrogen source with yeast extract (3 g/L) on the basal medium Czapek Dox’s Broth could increase antioxidant activity of endophyt fungi Bo.Ci.Cl.A3.

scholarly journals Comparative Studies on Synthetic and Agricultural Product on Lysine Production by Alcaligenes aquatilis

2019 ◽  
pp. 1-5
Author(s):  
C. B. Nwokolo ◽  
N. N. Uchefuna ◽  
I. A. Ekwealor ◽  
C. T. Ezeh ◽  
C. C. Ezemba
Keyword(s):  
Carbon Source ◽  
Nitrogen Source ◽  
Ammonium Sulphate ◽  
Comparative Studies ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Agricultural Product ◽  
Lysine Production ◽  
Carbon And Nitrogen ◽  
Fermentation Period

Production of lysine by Alcaligenes aquatilis from agricultural sub-products (banana and soybean) was compared to glucose and ammonium sulphate as a carbon and nitrogen source. Ammonium sulphate was constant as a nitrogen source when the two carbon sources were investigated and glucose constant as a carbon source when the nitrogen sources were investigated. The production of lysine was examined quantitatively by acidic ninhydrin method. The results showed that banana and soybean improved the maximum lysine yield (1.158 mg/ml and 1.279 mg/ml) for the fermentation period of 96 hrs.

scholarly journals Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation

2000 ◽  
Vol 66 (2) ◽  
pp. 606-613 ◽  
Author(s):  
Raf Callewaert ◽  
Luc De Vuyst
Keyword(s):  
Lactic Acid ◽  
Nitrogen Source ◽  
Culture Conditions ◽  
Bacteriocin Production ◽  
Fed Batch ◽  
Batch Cultures ◽  
Lactobacillus Amylovorus ◽  
Complex Nitrogen Source ◽  
High Concentrations ◽  
Substrate Addition

ABSTRACT Amylovorin L471 is a small, heat-stable, and hydrophobic bacteriocin produced by Lactobacillus amylovorus DCE 471. The nutritional requirements for amylovorin L471 production were studied with fed-batch fermentations. A twofold increase in bacteriocin titer was obtained when substrate addition was controlled by the acidification rate of the culture, compared with the titers reached with constant substrate addition or pH-controlled batch cultures carried out under the same conditions. An interesting feature of fed-batch cultures observed under certain culture conditions (constant feed rate) is the apparent stabilization of bacteriocin activity after obtaining maximum production. Finally, a mathematical model was set up to simulate cell growth, glucose and complex nitrogen source consumption, and lactic acid and bacteriocin production kinetics. The model showed that bacterial growth was dependent on both the energy and the complex nitrogen source. Bacteriocin production was growth associated, with a simultaneous bacteriocin adsorption on the producer cells dependent on the lactic acid accumulated and hence the viability of the cells. Both bacteriocin production and adsorption were inhibited by high concentrations of the complex nitrogen source.

Evaluation of nitrogenous media components by Plackett–Burman statistical design for β-d-fructofuranosidase production by Saccharomyces sp. strain GVT263

2009 ◽  
Vol 55 (4) ◽  
pp. 405-409 ◽  
Author(s):  
M. Venkateshwar ◽  
K. Chaitanya ◽  
M. D. Altaf ◽  
B. Hameeda ◽  
M. Ghopal Reddy
Keyword(s):  
Experimental Design ◽  
Yeast Extract ◽  
Ammonium Acetate ◽  
Statistical Design ◽  
Nitrogen Sources ◽  
Fermentation Medium ◽  
Statistical Experimental Design ◽  
Meat Extract ◽  
Medium Components ◽  
Sucrose Fermentation

β-d-Fructofuranosidase (FFase), an important enzyme of the confectionery and fructose syrup industry, is produced by several microorganisms. However, yeasts are the most used source because of their high sucrose fermentation capacity. In this work, production of FFase was carried out in submerged fermentation using a high enzyme-producing yeast strain. Plackett–Burman statistical experimental design was applied to evaluate the fermentation medium components. The effects of 10 nitrogen sources were studied in a 16-run experimental design. Beef extract, yeast extract, N-Z-amine, tryptone, meat extract, and ammonium acetate were found to have significant effects on enzyme production. Among these, yeast extract, N-Z-amine, and ammonium acetate were the most significant. A maximum FFase activity of 299.4 U/mL was obtained after a 24 h fermentation period.

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