Lactobacillus carbohydrate fermentation

Lactic acid can be produced chemically, or biologically, by fermentation of carbohydrate by lactobacillus, for example [SOD 02]. There are a number of ways to produce PLA [JAC99], also written as polylactic acid . The industrial and conventionally used means of obtaining high-molar-mass PLA is presented in Figure 9.5. This process is based on several steps ... 

Several studies have reported on the isolation and identification of LAB and yeasts in boza however, to our knowledge, only the studies of Botes et al. (2006), Todorov and Dicks (2006) and Todorov (2010) used biomolecular approaches to identify these microorganisms. In these studies, the numbers of LAB isolated from three boza samples ranged from 9 x 10 to 5 x lO CFU/ml. Carbohydrate fermentation reactions and PCR with species-specific primers classified the isolates as Lactobacillus paracasei subsp. paracasei, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus fermentum, Leuconostoc lactis and Enterococcus faecium. 

The fermentative production of lactic acid from carbohydrates has repeatedly been reviewed recently [36, 41, 42]. Two classes of lactic acid producers are discerned the homofermentative lactic acid bacteria, which produce lactic acid as the sole product, and the heterofermentative ones, which also produce ethanol, acetic acid etc. [43]. Recently, the focus has been on (S)-L-lactic acid producing, homofermentative Lactobacillus ddbrueckii subspecies [42]. 

LAB belonging to the genera Lactococcus, Enterococcus, Streptococcus, and Lactobacillus are the main representatives responsible for the biopreservation effect in fermented milks and cheeses as based on their homofermentative metabolism of carbohydrate, releasing 2 mol of lactic acid for each mole of glucose consumed. 

Jung, W. J., Jo, G. Y, Kuk, J. H. et al. 2007. Production of chitin from red crab shell waste by successive fermentation with Lactobacillus paracasei KCTC-3074 and Serratia marcescens FS-3. Carbohydr. Polym. 68 746-750. 

In the first case, lactic acid is obtained by fermentation of carbohydrates from lactic bacteria, belonging mainly to the genus Lactobacillus, or fungi (Garlotta 2001 Wee et al. 2006). This fermentative process requires a bacterial strain but also... 

Lactic acid production is based on synthesis starting from ethanal, leading to racemic D,L-lactic acid (Formula 8.25) or on homofermentation Lactobacillus delbruckii, L. bulgaricus, L. leichmannii) of carbohydrate-containing raw material, which generally provides L-but also D,L-lactic acids under the conditions of fermentation. 

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