Production of l (+) lactic acid by lactobacillus casei ke11: Fed batch fermentation strategies

• Autor(a) principal: de Oliveira, Paola Monteiro [UNESP]
• Data de Publicação: 2021
• Outros Autores: Santos, Larissa Provasi [UNESP], Coelho, Luciana Fontes [UNESP], Avila Neto, Paulo Marcelo [UNESP], Sass, Daiane Cristina [UNESP], Contiero, Jonas [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.3390/fermentation7030151; http://hdl.handle.net/11449/233414
• topic: Fed batch fermentation; Fermentation strategies; L (+) lactic acid; Lactic acid extraction; Lactobacillus casei Ke11

Lactic acid and its derivatives are widely used in pharmaceutical, leather, textile and food industries. However, until now there have been few systematic reports on fed-batch fermentation for efficient production and high concentration of l-lactic acid by lactic acid bacteria. This study describes the obtainment of L (+) lactic acid from sucrose using the Lactobacillus casei Ke11 strain through different feeding strategies using an accessible pH neutralizer such as CaCO3 . The exponential feeding strategy can increase lactic acid production and productivity (175.84 g/L and 3.74 g/L/h, respectively) with a 95% yield, avoiding inhibition by high initial substrate concentration and, combined with the selected agent controller, avoids the cellular stress that could be caused by the high osmotic pressure of the culture media. The purification of the acid using charcoal and celite, followed by the use of a cation exchange column proved to be highly efficient, allowing a high yield of lactic acid, high removal of sugars and proteins. The described process shows great potential for the production of lactic acid, as well as the simple, efficient and low-cost purification method. This way, this work is useful to the large-scale fermentation of L. casei Ke11 for production of l-lactic acid.