Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus. (July 2018)

• Record Type: Journal Article
• Authors: Cizeikiene, Dalia; Juodeikiene, Grazina; Damasius, Jonas
• Is Part Of: Biocatalysis and agricultural biotechnology. Number 15(2018)
• Page Start: 185
• Page End: 191
• Publication Date: 2018-07
• Subjects: Biocatalysis -- Lactobacillus -- Lactobacillus delbrueckii subsp. bulgaricus -- Lactic acid -- Lactic acid bacteria -- Wheat straw; Agricultural biotechnology -- Periodicals; Enzymes -- Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.bcab.2018.06.015
• Languages: English
• ISSNs: 1878-8181

Abstract

Abstract: The aim of the study was to investigate the usability of wheat straw in the production of L-lactic acid via fermentation applying by newly isolated lactic acid bacteria (LAB) strains belonging to the genus Lactobacillus and its combinations. Biotreatment of wheat straw was carried out through a three-step procedure consisting of: (i) physical pre-treatment, (ii) enzymatic hydrolysis and (iii) fermentation with LAB strains under laboratory conditions. Lactic acid production, residual sugar, cell biomass, pH medium and the influence of ions such as magnesium, calcium and sodium on efficiency of enzymatic hydrolysis of wheat straw were the main features examined. Moreover, optimal parameters for enzymatic hydrolysis were selected. Increased lactic acid production was observed, when mixed LAB cultures were used in comparison to individual ones. The results confirmed that tested wheat straw could be used for lactic acid and L-lactic acid production using selected enzymes and combined LAB strains. Graphical abstract: fx1 Highlights: Mg 2+ and Ca 2+ ions increase enzymatic hydrolysis efficiency of wheat straw; Combined LAB strains increase lactic acid production from wheat straw; Thermophilic LAB strains produce higher content of lactic acid; New L. crustorum and L. sanfranciscensis strains produce pure L-lactic acid; L. delbrueckii subsp. bulgaricus DSM 20081 produce highest content of lactic acid.