Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production

Microbial Cell Factories

Research

Ilona Jonuskiene¹  Naglis Malys²  Ernesta Augustiniene³  Kestutis Baltakys⁴  Edita Mazoniene⁵  Jurgita Kailiuviene⁵ 

[1] Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania;Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania;Department of Organic Chemistry, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania;Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254, Kaunas, Lithuania;Department of Silicate Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50270, Kaunas, Lithuania;Department of Silicate Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50270, Kaunas, Lithuania;Roquette Amilina, J. Janonio g. 12, LT-35101, Panevėžys, Lithuania;

关键词: L-lactic acid;    D-lactic acid;    Lactic acid bacteria;    Fermentation;    Transcription factor;    Whole-cell biosensors;   

DOI  :  10.1186/s12934-023-02233-9

 received in 2023-06-23, accepted in 2023-10-16,  发布年份 2023

来源: Springer

【 摘 要 】

BackgroundLactic acid is one of the most important organic acids, with various applications in the food, beverage, pharmaceutical, cosmetic, and chemical industries. Optically pure forms of L- and D-lactic acid produced via microbial fermentation play an important role in the synthesis of biodegradable polylactic acid. Alternative substrates, including by-products and residues from the agro-food industry, provide a cost-effective solution for lactic acid production and are a promising avenue for the circular economy.ResultsIn this study, the transcription factor (TF)-based whole-cell biosensor strategy was developed for the L- and D-lactic acid determination. It was cross validated with commonly used high-performance liquid chromatography and enzymatic methods. The utility of biosensors as an efficient analytical tool was demonstrated by their application for the lactic acid determination and fermentation improvement. We explored the ability of Lacticaseibacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. lactis, and Lactobacillus amylovorus to biosynthesize optically pure L-lactic acid, D-lactic acid or mixture of both from organic-rich residual fraction (ORRF), a waste of glucose syrup production from wheat starch. The fermentation of this complex industrial waste allowed the production of lactic acid without additional pretreatment obtaining yields from 0.5 to 0.9 Cmol/Cmol glucose.ConclusionsThis study highlights the utility of whole cell biosensors for the determination of L- and D-forms of lactic acid. The fermentation of L-lactic acid, D-lactic acid and mixture of both by L. paracasei, L. lactis, and L. amylovorus, respectively, was demonstrated using waste of glucose syrup production, the ORRF.

【 授权许可】

CC BY   
© The Author(s) 2023

【 图 表 】

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