Continuous D-lactic acid production by a novelthermotolerant Lactobacillus delbrueckii subsp. lactis QU 41

Yukihiro Tashiro, Wataru Kaneko, Yanqi Sun, Keisuke Shibata, Kentaro Inokuma, Takeshi Zendo, Kenji Sonomoto

Research output: Contribution to journalArticlepeer-review

78 Citations (Scopus)

Abstract

We isolated and characterized a d-lactic acid-producing lactic acid bacterium (d-LAB), identified as Lactobacillus delbrueckii subsp. lactis QU 41. When compared to Lactobacillus coryniformis subsp. torquens JCM 1166T and L. delbrueckii subsp. lactis JCM 1248T, which are also known as d-LAB, the QU 41 strain exhibited a high thermotolerance and produced d-lactic acid at temperatures of 50°C and higher. In order to optimize the culture conditions of the QU 41 strain, we examined the effects of pH control, temperature, neutralizing reagent, and initial glucose concentration on d-lactic acid production in batch cultures. It was found that the optimal production of 20.1 g/l d-lactic acid was acquired with high optical purity (>99.9% of d-lactic acid) in a pH 6.0-controlled batch culture, by adding ammonium hydroxide as a neutralizing reagent, at 43°C in MRS medium containing 20 g/l glucose. As a result of product inhibition and low cell density, continuous cultures were investigated using a microfiltration membrane module to recycle flow-through cells in order to improve d-lactic acid productivity. At a dilution rate of 0.87 h-1, the high cell density continuous culture exhibited the highest d-lactic acid productivity of 18.0 g/l/h with a high yield (ca. 1.0 g/g consumed glucose) and a low residual glucose (<0.1 g/l) in comparison with systems published to date.

Original languageEnglish
Pages (from-to)1741-1750
Number of pages10
JournalApplied Microbiology and Biotechnology
Volume89
Issue number6
DOIs
Publication statusPublished - Mar 2011

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

Fingerprint Dive into the research topics of 'Continuous D-lactic acid production by a novelthermotolerant Lactobacillus delbrueckii subsp. lactis QU 41'. Together they form a unique fingerprint.

Cite this