Modification of metabolic pathways of Saccharomyces cerevisiae by the expression of lactate dehydrogenase and deletion of pyruvate decarboxylase genes for the lactic acid fermentation at low pH value

1998 ◽  
Vol 86 (3) ◽  
pp. 284-289 ◽  
Author(s):  
Eri Adachi ◽  
Mikiko Torigoe ◽  
Minetaka Sugiyama ◽  
Jun-Ichi Nikawa ◽  
Kazuyuki Shimizu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Metabolic Pathways ◽  
Ph Value ◽  
Pyruvate Decarboxylase ◽  
Low Ph ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

scholarly journals Homo-d-Lactic Acid Fermentation from Arabinose by Redirection of the Phosphoketolase Pathway to the Pentose Phosphate Pathway in l-Lactate Dehydrogenase Gene-Deficient Lactobacillus plantarum

2009 ◽  
Vol 75 (15) ◽  
pp. 5175-5178 ◽  
Author(s):  
Kenji Okano ◽  
Shogo Yoshida ◽  
Tsutomu Tanaka ◽  
Chiaki Ogino ◽  
Hideki Fukuda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Lactobacillus Plantarum ◽  
Pentose Phosphate Pathway ◽  
Pentose Phosphate ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Dehydrogenase Gene ◽  
Phosphoketolase Pathway ◽  
Optically Pure

ABSTRACT Optically pure d-lactic acid fermentation from arabinose was achieved by using the Lactobacillus plantarum NCIMB 8826 strain whose l-lactate dehydrogenase gene was deficient and whose phosphoketolase gene was substituted with a heterologous transketolase gene. After 27 h of fermentation, 38.6 g/liter of d-lactic acid was produced from 50 g/liter of arabinose.

scholarly journals Efficient Production of Optically Pure d-Lactic Acid from Raw Corn Starch by Using a Genetically Modified l-Lactate Dehydrogenase Gene-Deficient and α-Amylase-Secreting Lactobacillus plantarum Strain

2008 ◽  
Vol 75 (2) ◽  
pp. 462-467 ◽  
Author(s):  
Kenji Okano ◽  
Qiao Zhang ◽  
Satoru Shinkawa ◽  
Shogo Yoshida ◽  
Tsutomu Tanaka ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Lactobacillus Plantarum ◽  
Corn Starch ◽  
Optical Purity ◽  
Lactic Acid Fermentation ◽  
Efficient Production ◽  
Acid Fermentation ◽  
Dehydrogenase Gene ◽  
Optically Pure

ABSTRACT In order to achieve direct and efficient fermentation of optically pure d-lactic acid from raw corn starch, we constructed l-lactate dehydrogenase gene (ldhL1)-deficient Lactobacillus plantarum and introduced a plasmid encoding Streptococcus bovis 148 α-amylase (AmyA). The resulting strain produced only d-lactic acid from glucose and successfully expressed amyA. With the aid of secreting AmyA, direct d-lactic acid fermentation from raw corn starch was accomplished. After 48 h of fermentation, 73.2 g/liter of lactic acid was produced with a high yield (0.85 g per g of consumed sugar) and an optical purity of 99.6%. Moreover, a strain replacing the ldhL1 gene with an amyA-secreting expression cassette was constructed. Using this strain, direct d-lactic acid fermentation from raw corn starch was accomplished in the absence of selective pressure by antibiotics. This is the first report of direct d-lactic acid fermentation from raw starch.

scholarly journals The possibility of lactic acid fermentation in the triticale stillage

2011 ◽  
Vol 17 (2) ◽  
pp. 153-162 ◽  
Author(s):  
Milica Markovic ◽  
Sinisa Markov ◽  
Dusanka Pejin ◽  
Ljiljana Mojovic ◽  
Maja Vukasinovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Titratable Acidity ◽  
Nutrient Composition ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Fermentum ◽  
Cell Protection ◽  
Acid Fermentation ◽  
Bacteria Growth ◽  
Future Work

Triticale stillage is a by-product of the bioethanol production. A research was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken in consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and rise of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower then in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.

Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation

2021 ◽  
Author(s):  
Chengran Guan ◽  
Yuan Yuan ◽  
Wenjuan Zhang ◽  
Xiangli Ding ◽  
Chenchen Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Mixed Fermentation

Abstract To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3 and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and co-fermented samples, the viable counts, pH value and acidity were ranged from 8.33 lg CFU/mL to 8.65 lg CFU/mL, 3.58 to 3.86 and 6.29 g/kg to 6.52 g/kg, respectively. By sensory evaluation, the bitterness of every fermented sample was continuously reduced by at least 77% during fermentation and the corresponding content of total saponins, flavonoids and nine bitter amino acids showed varying degrees of declination. These results suggested that it was feasible to develop novel low-bitter asparagus juices fermented by the lactic acid bacteria used in this study.

scholarly journals Lactic Acid Fermentation of Carrot and Red Beet Juices by Probiotic Bacteria

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Lavinia Claudia BURULEANU ◽  
Carmen Leane NICOLESCU ◽  
Gabriel GORGHIU ◽  
Magda Gabriela BRATU ◽  
Daniela AVRAM ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Initial Value ◽  
Acid Fermentation ◽  
Titrable Acidity ◽  
Red Beet ◽  
Potential Substrate

Carrots and red beet were evaluated as a potential substrate for the production of lactic acid fermented juices by Lactobacillus acidophilus and Bifidobacterium sp. Both strains were found capable to grow on the vegetable juices, but some differences between the dynamics of the processes, dependent not only by the culture but by the sort of the raw material, had as consequence the production of the final products with different stability degrees. The pH value of the carrot juices was decreased from an initial value by 6.45 to below 4.3 after 48 hours of lactic acid fermentation with Bifidobacterium sp., respectively to 3.84 after 24hours when Lactobacillus acidophilus was inoculated. The last strain has produced a significant increase of the titrable acidity, the fermented carrot juices containing 0.7% acids (expressed as lactic acid). In the case of the fermentation of the red beet juices it is also recommended the strain of Lactobacillus acidophilus, because the pH value decrease with 2 units in 24 hours. The best acidification kinetic parameters were determined in the case of the carrot juices fermented by Lactobacillus acidophilus. In the same process the value of the R squared coefficient showed a strong correlation between the biomass amount and the production of lactic acid.

Construction of reductive pathway in Saccharomyces cerevisiae for effective succinic acid fermentation at low pH value

2014 ◽  
Vol 156 ◽  
pp. 232-239 ◽  
Author(s):  
Daojiang Yan ◽  
Caixia Wang ◽  
Jiemin Zhou ◽  
Yilan Liu ◽  
Maohua Yang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Succinic Acid ◽  
Ph Value ◽  
Low Ph ◽  
Acid Fermentation ◽  
Reductive Pathway ◽  
Succinic Acid Fermentation

Functional analysis of lactate dehydrogenase during hypoxic stress in Arabidopsis

2008 ◽  
Vol 35 (2) ◽  
pp. 131 ◽  
Author(s):  
Rudy Dolferus ◽  
Mark Wolansky ◽  
Rebecka Carroll ◽  
Yo Miyashita ◽  
Kathleen Ismond ◽  
...  
Keyword(s):  
Functional Analysis ◽  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Ethanol Fermentation ◽  
Anaerobic Fermentation ◽  
Lactic Acid Fermentation ◽  
35S Promoter ◽  
Low Oxygen ◽  
Mechanical Wounding ◽  
Acid Fermentation

During waterlogging conditions plants switch from aerobic respiration to anaerobic fermentation to cope with the lack of available oxygen. Plants have two main fermentation pathways: ethanol and lactic acid fermentation. In this paper we carry out a functional analysis of the Arabidopsis lactate dehydrogenase gene, LDH1. Our results indicate that LDH1, like some other anaerobic genes, is expressed in a root-specific manner and is affected by a variety of abiotic stresses (hypoxia, drought, cold) and mechanical wounding. Functional analysis of LDH1 was carried out using transgenic Arabidopsis overexpressing the gene (35S promoter) and a T-DNA knockout line. Overexpression of LDH1 resulted in improved survival of low oxygen stress conditions in roots but not in shoots. Increased lactic acid fermentation also resulted in significantly higher activities of pyruvate decarboxylase (PDC). Knockout mutants of LDH1 showed reduced survival under low oxygen conditions and PDC activity levels were not changed compared with the wild type. Our data suggest that there is an interdependency between the lactic and ethanol fermentation pathways and that lactic acid fermentation may play a role in stimulating ethanol fermentation and improving plant survival. We show also that Arabidopsis plants are able to exude lactate efficiently into the medium, preventing it accumulating to toxic levels in the cells.

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