Browse > Article
http://dx.doi.org/10.4014/mbl.1506.06006

Characteristics of Lactic Acid Production by Lactobacillus buchneri Isolated from Kimchi  

Sim, Hyun-Su (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Microbiology and Biotechnology Letters / v.43, no.3, 2015 , pp. 286-290 More about this Journal
Abstract
Lactic acid is a useful platform chemical for a wide range of food and industrial applications such as pharmaceuticals and cosmetics. Among 313 strains of lactic acid bacteria isolated from different traditional Korean fermented foods, eight Lactobacillus strains effectively utilized xylose as a carbon source to produce lactic acid. A lactic acid bacterium identified as Lactobacillus buchneri produced the highest amount of lactic acid from xylose under anaerobic conditions. The optimum xylose concentration and incubation temperature were 50 g/l and 37℃, respectively; under these conditions, 22.3 g/l lactic acid was produced.
Keywords
Lactobacillus buchneri; kimchi, xylose; lactic acid; fermented foods;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Wang J, Wang Q, Xu Z, Zhang W, Xiang J. 2015. Effect of fermentation conditions on L-lactic acid production from soybean straw hydrolysate. J. Microbiol. Biotechnol. 25: 26−32.   DOI
2 Yu MH, Im HG, Lm NK, Hwang EY, Choi JH, Lee EJ, et al. 2009. Anti-hypertensive activities of Lactobacillus isolated from kimchi. Korean J. Food Sci. Technol. 41: 428−434.
3 Zeng XQ, Pan DD, Guo YX. 2010. The probiotic properties of Lactobacillus buchneri P2. J. Appl. Microbiol. 108: 2059−2066.
4 Park EH, Lee DH, Seo JH, Kim MD. 2011. Cloning and characterization of a glyoxalase I gene from the osmotolerant yeast Candida magnoliae. J. Microbiol. Biotechnol. 21: 277−283.
5 Saarela M, Lahteenmaki L, Crittenden R, Salminen S, MattilaSandholm T. 2002. Gut bacteria and health foods-the European perspective. Int. J. Food Microbiol. 78: 99−117.   DOI
6 Saha BC. 2003. Hemicellulose bioconversion. J. Ind. Microbiol. Biotechnol. 30: 279−291.   DOI
7 Seo JH, Lee H. 2007. Characteristics and immunomodulating activity of lactic acd bacteria for the potential probiotics. Korean J. Food Sci. Technol. 39: 681−687.
8 So MH, Kim YB. 1995. Cultural characteristics of psychrotrophic lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol. 27: 506−515.
9 Tamakawa H, Ikushima S, Yoshida S. 2012. Efficient production of L-lactic acid from xylose by a recombinant Candida utilis strain. J. Biosci. Bioeng. 113: 73−75.   DOI
10 Tanaka K, Komiyama A, Sonomoto K, Ishizaki A, Hall SJ, Stanbury PF. 2002. Two different pathways for D-xylose metabolism and the effect of xylose concentration on the yield coefficient of L-lactate in mixed-acid fermentation by the lactic acid bacterium Lactococcus lactis IO-1. Appl. Microbiol. Biotechnol. 60: 160−167.   DOI
11 Taniguchi M, Tokunaga T, Horiuchi K, Hoshino K, Sakai K, Tanaka T. 2004. Production of L-lactic acid from a mixture of xylose and glucose by co-cultivation of lactic acid bacteria. Appl. Microbiol. Biotechnol. 66: 160−165.   DOI
12 Thomas S. 2000. Production of lactic acid from pulp mill solid waste and xylose using Lactobacillus delbrueckii (NRRLB445). Appl. Biochem. Biotechnol. 84-86: 455−468.   DOI
13 Cho KH, Cho YK, Hong SS, Lee HS. 1995. Isolation of microorganism with high productivity and cultivation optimization for lactic acid production. Korean J. Appl. Microbiol. Biotechnol. 23: 6−11.
14 Cho YR, Chang JY, Chang HC. 2007. Production of γ-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. J. Microbiol. Biotechnol. 17: 104−109.
15 Holzer M, Mayrhuber E, Danner H, Braun R. 2003. The role of Lactobacillus buchneri in forage preservation. Trends Biotechnol. 21: 282−287.   DOI
16 Ilmen M, Koivuranta K, Ruohonen L, Suominen P, Penttila M. 2007. Efficient production of L-lactic acid from xylose by Pichia stipitis. Appl. Environ. Microbiol. 73: 117−123.   DOI
17 Jang MH, Kim MD. 2011. β-1,4-xylosidase activity of Leuconostoc lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol. 43: 169−175.   DOI
18 Kim KA, Kim MG, Jang KL, Jun HK. 2003. Production of L-lactic acid from soluble starch by Enterococcus sp. JA-27. Korean J. Microbial. Biotechnol. 31: 250−256.
19 Kim MJ, Oh YA, Kim MH, Kim MK, Kim SD. 1993. Fermentation of chinese cabbage kimchi soaked with L. acidophilus and cleaned materials by ozone. J. Korean Soc. Food Sci. Nutr. 22: 165−174.
20 Lee CW, Ko CY, Ha DM. 1992. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102−109.
21 Lee MK, Park WS, Kang KH. 1996. Selective media for isolation and enumeration of lactic acid bacteria from kimchi. J. Korean Soc. Food Sci. Nutr. 25: 754−760.
22 Ahn SJ, Cayetano RD, Kim TH, Kim JS. 2015. Lactic acid production from hydrolysate of pretreated cellulosic biomass by Lactobacillus rhamnosus. Korean Chem. Eng. Res. 53: 1−5.   DOI
23 Anzai Y, Kudo Y, Oyaizu H. 1997. The phylogeny of the genera Chryseomonas, Flavimonas, and Pseudomonas supports synonymy of these three genera. Int. J. Syst. Bacteriol. 47: 249−251.   DOI