Free lactic acid production under acidic conditions by lactic acid bacteria strains: challenges and future prospects

Mamata Singhvi, Takeshi Zendo, Kenji Sonomoto

研究成果: Contribution to journalReview article査読

34 被引用数 (Scopus)

抄録

Lactic acid (LA) is an important platform chemical due to its significant applications in various fields and its use as a monomer for the production of biodegradable poly(lactic acid) (PLA). Free LA production is required to get rid of CaSO4, a waste material produced during fermentation at neutral pH which will lead to easy purification of LA required for the production of biodegradable PLA. Additionally, there is no need to use corrosive acids to release free LA from the calcium lactate produced during neutral fermentation. To date, several attempts have been made to improve the acid tolerance of lactic acid bacteria (LAB) by using both genome-shuffling approaches and rational design based on known mechanisms of LA tolerance and gene deletion in yeast strains. However, the lack of knowledge and the complexity of acid-tolerance mechanisms have made it challenging to generate LA-tolerant strains by simply modifying few target genes. Currently, adaptive evolution has proven an efficient strategy to improve the LA tolerance of individual/engineered strains. The main objectives of this article are to summarize the conventional biotechnological LA fermentation processes to date, assess their overall economic and environmental cost, and to introduce modern LA fermentation strategies for free LA production. In this review, we provide a broad overview of free LA fermentation processes using robust LAB that can ferment in acidic environments, the obstacles to these processes and their possible solutions, and the impact on future development of free LA fermentation processes commercially.

本文言語英語
ページ(範囲)5911-5924
ページ数14
ジャーナルApplied Microbiology and Biotechnology
102
14
DOI
出版ステータス出版済み - 7 1 2018

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 応用微生物学とバイオテクノロジー

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