L-lactic acid production by Lactobacillus casei fermentation with corn steep liquor-supplemented acid-hydrolysate of soybean meal.
Batch and fed-batch fermentation studies were performed to evaluate the potential of corn steep liquor (CSL)-supplemented acid-hydrolysate of soybean meal (AHSM) as an alternative to yeast extract (YE) for the production of L-lactic acid by Lactobacillus casei LA-04-1. The CSL-supplemented AHSM gave an outstanding result in supporting L-lactic acid production from glucose. In the exponential fed-batch fermentation, the concentration, yield and productivity of L-lactic acid were 162.5 g/L, 89.7% and 1.69 g/L per h, respectively, which were lower than those with 20 g/L YE (180 g/L, 90.3%, 2.14 g/L per h) after 96 h of fermentation. However, the raw material cost of the nitrogen resource was estimated as only 25% of that using the YE.
Li
Zheng
Z
Key Lab of Bioprocess of Beijing, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, PR China.
Ding
Shaofeng
S
Li
Zhaopeng
Z
Tan
Tianwei
T
D000143:Acids / Q000737:chemistry; D018929:Cell Culture Techniques / Q000379:methods*; D003198:Computer Simulation; D005285:Fermentation; D006868:Hydrolysis; D019344:Lactic Acid / Q000096:biosynthesis* / Q000302:isolation & purification; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D008954:Models, Biological; D010936:Plant Extracts / Q000378:metabolism*; D013025:Glycine max / Q000737:chemistry / Q000382:microbiology*; D003313:Zea mays / Q000382:microbiology*
D000143:Acids; D010936:Plant Extracts; D019344:Lactic Acid