Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Enhancement of L-Lactic Acid Production in Lactobacillus casei from Jerusalem Artichoke Tubers by Kinetic Optimization and Citrate Metabolism

  • Ge, Xiang-Yang (Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, JiangNan University) ;
  • Qian, He (State Key Laboratory of Food Science and Technology, School of Food Science, JiangNan University) ;
  • Zhang, Wei-Guo (Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, JiangNan University)
  • Published : 2010.01.31
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Abstract

Efficient L-lactic acid production from Jerusalem artichoke tubers, by Lactobacillus casei G-02, using simultaneous saccharification and fermentation (SSF) in a fed-batch culture, is demonstrated. A kinetic analysis of the SSF revealed that the inulinase activity was subjected to product inhibition, whereas the fermentation activity of G-02 was subjected to substrate inhibition. It was also found that the intracellular NADH oxidase (NOX) activity was enhanced by the citrate metabolism, which dramatically increased the carbon flux of the Embden-Meyerhof-Parnas (EMP) pathway, along with the production of ATP. As a result, when the SSF was carried out at $40^{\circ}C$ after an initial hydrolysis of 1 h and included a sodium citrate supplement of 10 g/l, an L-lactic acid concentration of 141.5 g/l was obtained after 30 h, with a volumetric productivity of 4.7 g/l/h. The conversion efficiency and product yield were 93.6% of the theoretical lactic acid yield and 52.4 g lactic acid/l00 g Jerusalem artichoke flour, respectively. Such a high concentration of lactic acid with a high productivity from Jerusalem artichokes has not been reported previously, making G-02 a potential candidate for the economic production of L-lactic acid from Jerusalem artichokes on a commercial scale.

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References

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