Jump to main content
Jump to site search

Issue 19, 2017
Previous Article Next Article

Nutritional requirements and the impact of yeast extract on the D-lactic acid production by Sporolactobacillus inulinus

Author affiliations

Abstract

This study provides detailed insight into the impact of complex nutrient sources on the fermentation of Sporolactobacillus inulinus, a highly productive D-lactic acid producing bacterium. The composition of various yeast extracts and peptones was analyzed and compared to the cultivation results of S. inulinus. Special attention was paid to the utilization of peptides and free amino acids. It turned out that free amino acids are the limiting factor for the lactic acid production. This limitation could be prevented in a fed-batch experiment, in which the product concentration was increased to 222 g L−1 by the addition of free amino acids and vitamins. Furthermore, a synthetic medium based on the analytical data of the reference yeast extract was developed to elucidate the nutritional requirements in detail.

Graphical abstract: Nutritional requirements and the impact of yeast extract on the d-lactic acid production by Sporolactobacillus inulinus

Back to tab navigation

Supplementary files

Publication details

The article was received on 16 Jun 2017, accepted on 22 Aug 2017 and first published on 05 Sep 2017


Article type: Paper
DOI: 10.1039/C7GC01796K
Citation: Green Chem., 2017,19, 4633-4641
  •   Request permissions

    Nutritional requirements and the impact of yeast extract on the D-lactic acid production by Sporolactobacillus inulinus

    S. Klotz, A. Kuenz and U. Prüße, Green Chem., 2017, 19, 4633
    DOI: 10.1039/C7GC01796K

Search articles by author

Spotlight

Advertisements