Optimization of fermentation conditions for production of l‐arabinose isomerase of Lactobacillus plantarum WU14. Issue 1 (24th November 2020)

• Record Type: Journal Article
• Authors: Sun, Zhijun; Miao, Tingting; Yin, Aiguo; Qiu, Hulin; Xiao, Yunyi; Li, Ying; Hai, Jinping; Xu, Bo
• Is Part Of: Food science & nutrition. Volume 9:Issue 1(2021)
• Page Start: 230
• Page End: 243
• Publication Date: 2020-11-24
• Subjects: d‐tagatose -- fermentation kinetics -- Lactobacillus plantarum WU14 -- l‐arabinose isomerase; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1989
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: As a substitute sweetener for sucrose, d ‐tagatose is widely used in products, such as health drinks, yogurt, fruit juices, baked goods, confectionery, and pharmaceutical preparations. In the fermentation process of l ‐AI produced by Lactobacillus plantarum, d ‐tagatose is produced through biotransformation and this study was based on the fermentation process of Lactobacillus plantarum WU14 producing l ‐AI to further research the biotransformation and separation process of d ‐tagatose. The kinetics of cell growth, substrate consumption, and l ‐arabinose isomerase formation were established by nonlinear fitting, and the fitting degrees were 0.996, 0.994, and 0.991, respectively, which could better reflect the change rule of d ‐tagatose biotransformation in the fermentation process of L. plantarum WU14. The separation process of d ‐tagatose was identified by decolorization, protein removal, desalination, and freeze drying, initially. Finally, the volume ratio of whole cell catalysts, d ‐galactose, and borate was 5:1:2 at 60°C, pH 7.17 through borate complexation; then, after 24 hr of conversion, the yield of d ‐tagatose was 58 g/L. Abstract : Lactobacillus plantarum WU14 was isolated from sauerkraut, and it has high ability to transform d ‐tagatose by l ‐arabinose isomerase. On the base of the fermentation medium optimization of l ‐AI produced by L. plantarum WU14, a mathematical model was established, and d ‐tagatose was separated from the fermentation broth. The Logistic equation and the Boltzmann model were used to nonlinearly fit the experimental data of L. plantarum WU14 biomass and l ‐AI activity. It was found that when the conversion temperature was 60°C, the reaction pH was 7.17, the volume ratio of the crude enzyme solution to the d ‐galactose was 5:1, and the volume ratio of borate to d ‐galactose was 2:1. After 24 hr of conversion, the conversion of d ‐tagatose was increased 12%.