کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8888538 | 1628438 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Lactobacillus reuteri is a lactic acid bacterium able to produce several relevant bio-based compounds, including 1,3-propanediol (1,3-PDO), a compound used in food industry for a wide range of purposes. The performance of fermentations under high pressure (HP) is a novel strategy for stimulation of microbial growth and possible improvement of fermentation processes. Therefore, the present work intended to evaluate the effects of HP (10-35â¯MPa) on L. reuteri growth and glycerol/glucose co-fermentation, particularly on 1,3-PDO production. Two different types of samples were used: with or without acetate added in the culture medium. The production of 1,3-PDO was stimulated at 10â¯MPa, resulting in enhanced final titers, yields and productivities, compared to 0.1â¯MPa. The highest 1,3-PDO titer (4.21â¯gâ¯Lâ1) was obtained in the presence of acetate at 10â¯MPa, representing yield and productivity improvements of â 11 and 12%, respectively, relatively to the same samples at 0.1â¯MPa. In the absence of acetate, 1,3-PDO titer and productivity were similar to 0.1â¯MPa, but the yield increased â 26%. High pressure also affected the formation of by-products (lactate, acetate and ethanol) and, as a consequence, higher molar ratios 1,3-PDO:by-products were achieved at 10â¯MPa, regardless of the presence/absence of acetate. This indicates a metabolic shift, with modification of product selectivity towards production of 1,3-PDO. Overall, this work suggests that HP can be a useful tool to improve of 1,3-PDO production from glycerol by L. reuteri, even if proper process optimization and scale-up are still needed to allow its industrial application. It also opens the possibility of using this technology to stimulate other glycerol fermentations processes that are relevant for food science and biotechnology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 113, November 2018, Pages 424-432
Journal: Food Research International - Volume 113, November 2018, Pages 424-432
نویسندگان
Maria J. Mota, Rita P. Lopes, Sérgio Sousa, Ana M. Gomes, Ivonne Delgadillo, Jorge A. Saraiva,