Lactic Acid Production by Lactobacillus brevis Isolated from Oral Microbiota

Year 2014, Volume: 73 Issue: 1, 1 - 7, 27.11.2014

Yağmur Toptaş Gülçin Akça , Ahmet Çabuk

Abstract

Lactic acid is used in various industrial areas such as the food, pharmaceutical, textile and other chemical
industries. In this study, 49 lactic acid bacteria were isolated from oral microbiota of voluntary patients.
These isolates were screened for their lactic acid production abilities. The isolate which has a high
potential for lactic acid production was selected. The optimal conditions for lactic acid production by
Lactobacillus brevis were determined. According to the results obtained, sucrose as carbon source, 50
g/L of sucrose amount, diammonium hydrogen citrate as nitrogen source, 8 g/L of nitrogen amount, 42
°C as temperature, 4.5 x 108 CFU/mL of inoculum amount and 72 hours of incubation time were found
to be optimal values.

Keywords

Oral lactic acid bacteria, lactic acid production, Lactobacillus brevis.

Ağız Mikrobiyotasından İzole Edilen Lactobacillus brevis ile Laktik Asit Üretimi

Abstract

Laktik asit; gıda, eczacılık, tekstil ve diğer kimyasal endüstriler gibi çeşitli endüstrilerde kullanılmaktadır. Bu çalışmada, gönüllü hastaların oral mikrobiyotalarından 49 tane laktik asit üreticisi izolat izole edilmiştir. Bu izolatlar, laktik asit üretim yetenekleri açısından taranmıştır. İzole edilen suşlardan yüksek üretim potansiyeline sahip olan Lactobacillus brevis ile laktik asit üretimi için optimum koşullar belirlenmiştir. Optimum koşullar; karbon kaynağı sükroz, karbon kaynağı miktarı 50 g/l, azot kaynağı diamonyum hidrojen sitrat, azot miktarı 8 g/l, sıcaklık 42 °C, inokulum miktarı 4,5x108 CFU/ml, inkübasyon süresi 72 saat olarak belirlenmiştir.

Keywords

Oral laktik asit bakterileri, laktik asit üretimi, Lactobacillus brevis.

References

• Abdel-Rahman M.A., Tashiro Y., Zendo T., Hanada K., Shibata K. And Sonomoto K. (2011) Efficient homofermentative L-(+)lactic acid production from xylose by a novel lactic acid bacterium Enterococcus mundtii QU 25. Applied and Environmental Microbiology, 77: 1892–5.
• Abdel-Rahman M.A., Tashiro Y. and Sonomoto K. (2013) Recent advances in lactic acid production by microbial fermentation processes. Biotechnology Advances, 31: 877–02.
• Bolner de Lima C.J., Coelho L.H., Bilanco K.C. and Contiero J. (2009) Response surface optimization of D(-)-lactic acid production from Lactobacillus SMI8 using corn steep liquor and yeast autolysate as nitrogen sources. African Journal of Food Science, 3: 257-61.
• Bolner de Lima C.J., Coelho L.H. and Contiero J. (2010) The use of response surface methodology in optimization of lactic acid production: focus on medium supplementation, temperature and ph control. Food Technology and Biotechnology, 48: 175-81.
• Bustos G., Moldes A.B., Alonso J.L. and Vazquez M. (2004) Optimization of D-lactic acid production by Lactobacillus coryniformis using response surface methodology. Food Microbiolgy, 21: 143-48.
• Datta R., Tsai S.P., Bonsignor P., Moon S. and Frank J. (1995) Technological and economical potential of polylactic acid and lactic acid derivatives. FEMS Microbiology Reviews, 16: 221-31.
• Drinan D.F., Tobin S. and Cogan T.M. (1976)
• Citric acid metabolism in hetero and heterofermentative lactic acid bacteria. Applied and Environmental Microbiology, 31(4): 481-86. Fitzpatrick J.J. and Keeffe U.O. (2001) Influence of whey protein hydrolyzate addition to whey permeate batch fermentations for producing lactic acid. Process Biochemistry, 37: 183-86.
• Garde A., Jonsson G., Schmidt A.S. and Ahring B.K. (2002) Lactic acid production from wheat straw hemicellulose hydrolysate by
• Lactobacillus pentosus and Lactobacillus brevis. Bioresource Technology, 81: 217–23. Gupta S., Cox S. and Abu-Ghannam N. (2010) Process optimization for he development of a functional beverage based on lactic acid fermentation of oats. Biochemical Engineering Journal ,52: 199-04.
• Hofvendalh K. and Hahn-Hagerdal B. (2000) Factors affecting the fermentative lactic acid production from renewable resources. Enzyme and Microbial Technology, 26: 87
• Hoshino K., Taniguchi M., Marumoto H., Shimizu K. and Fuji M. (1991) Continuos lactic acid production from raw starch in a fermentation system using a reversibly soluble-autoprecipitating amylase and immobilized cells of Lactobacillus casei. Agricultural and Biological Chemistry, 55: 479Kimberley A.C. and Taylor C. (1996) A simple colorimetric assay for muramic acid and lactic acid. Applied Biochemistry and Biotechnology, 56: 49-58.
• Kotzamanidis C.H., Roukas T. and Skaracis G. (2002) Optimization of lactic acid production from beet molasses by Lactobacillus delbrueckii NCIMB 8130. World Journal of Microbiology and Biotechnology, 18: 441–48.
• Litchfield J.H. (1996) Microbial production of lactic acid. Advances in Applied Microbiology, 42: 45-95.
• Liu B., Yang M., Qi B., Chen X., Su Z. and Wan Y. (2010) Optimizing l-(+)-lactic acid production by thermophile Lactobacillus plantarum As.1.3 using alternative nitrogen sources with response surface method. Biochemical Engineering Journal, 52: 212
• Lunt J. (1998) Large-scale production, properties and commercial applications of polylactic acid polymers. Polymer Degradation and Stability, 59: 145-52.
• Madrid J., Martinez-Teruel A., Hernandez F. and Megias M.D. (1999) A comparative study on the determination of lactic acid in silage juice by colorimetric, high-performance liquid chromatography and enzymatic methods. Journal of The Science of Food and Agriculture, 79, 1722-26.
• Pritchard G.G. and Coolbear T. (1993) The physiology and biochemistry of the proteolytic system in lactic acid bacteria.
• FEMS Microbiology Reviews, 12: 179-206. Trontel A., Barsic V., Slavica A., Santek B. and Novak S. (2010) Modelling the effect of different substrates and temperature on the growth and lactic acid production by
• Lactobacillus amylovorus DSM 20531 in batch process. Food Technology and Biotechnology, 48: 352-61.
• Viniegra-Gonzalez G. and Gomez J. (1984)
• Bioconversion Systems, In: Wise D.L., Boca Raton F.L. (eds.), Lactic acid production by pure and mixed bacterial culture, CRC Press, Inc., pp. 17-39. Wee Y.J., Kim H.O., Yun J.S. and Ryu H.W. (2006) Pilot-scale lactic acid production via batch culturing of Lactobacillus sp. RKY2 using corn steep liquor as a nitrogen source. Food Technology and Biotechnology, 44(2): 293–98.
• Yoo I.K., Chang H.N., Lee E.G., Chang K.C. and Moon S.H. (1997) Effect of B vitamin supplementation on the lactic acid fermentation by Lactobacillus casei. Journal of Fermentation and Bioengineering, 84: 172-75.
• Yu L., Lei T., Ren X., Pei X. and Feng X. (2008)
• Response surface optimization of L-(+) lactic acid production using corn steep liquor as an alternative nitrogen source by Lactobacillus rhamnosus CGMCC 1466.
• Biochemical Engineering Journal, 39: 496–02. Yumoto I. and Ikeda K. (1995) Direct fermentation of starch to L (+)-lactic acid using Lactobacillus amylophilus.
• Biotechnology Letters, 17: 543–46. Zhou S., Shanmugam K.T., Yomano L.P., Grabar T.B. and Ingram L.O. (2006) Fermentation of 12 % (w/v) glucose to 1.2 M lactate by
• Esherichia coli strain SZ194 using mineral salts medium. Biotechnology Letters, 228: 663