Betaine Improves Polymer-Grade D-Lactic Acid Production by Sporolactobacillus inulinus Using Ammonia as Green Neutralizer
| Autor: | Li Li, Wanyi Guan, Shujing Xu, Baohua Zhao, Jiansong Ju, Chengchuan Che, Guo-Ping Lv |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Microbiology (medical) lcsh:QH426-470 Polymers lcsh:QR1-502 Dehydrogenase 01 natural sciences Applied Microbiology and Biotechnology Microbiology lcsh:Microbiology 03 medical and health sciences chemistry.chemical_compound Ammonia Betaine 010608 biotechnology Ammonium Lactic Acid Food science Enantiomeric excess Sugar Bacillales Chemistry betaine as osmoprotectant ammonia as neutralizer food and beverages General Medicine lcsh:Genetics 030104 developmental biology Fermentation Specific activity Sporolactobacillus inulinus D-lactic acid production |
| Zdroj: | Polish Journal of Microbiology, Vol 66, Iss 2 (2017) |
| ISSN: | 2544-4646 1733-1331 |
| Popis: | The traditional CaCO3-based fermentation process generates huge amount of insoluble waste. To solve this problem, we have developed an efficient and green D-lactic acid fermentation process by using ammonia as neutralizer. The 106.7 g/l of D-lactic acid production and 0.89 g/g of consumed sugar were obtained by Sporolactobacillus inulinus CASD with a high optical purity of 99.7% by adding 100 mg/l betaine in the simple batch fermentation. The addition of betaine was experimentally proven to protect cells at high concentration of ammonium ion, increase D-lactate dehydrogenase specific activity and thus promote the production of D-lactic acid. |
| Databáze: | OpenAIRE |
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