Lactobacillus delbrueckii Lactic acid

Effect of Na-alginate and bead diameter on lactic acid production from pineapple waste using immobilized Lactobacillus delbrueckii ATCC 9646... 

Lactic acid Lactobacillus delbrueckii Rhizopus oryzae Calcium lactate is a convenient source of Ca for oral administration constituent of intraperitoneal dialysis solutions... 

Comment has already been made upon the potentialities of lactic acid, which is obtainable from sucrose either by chemical or fermentation processes. The latter is carried out with Lactobacillus delbrueckii at 50° for six days using molasses as the source of sugar. The acid is neutralized as it is formed by the addition of lime. The yields of lactic acid obtained by this method are usually about 70 to 90% of the theoretical, though recently a yield of 96% has been recorded. 

Lactic acid Various sugars Bacillus dextrolacticus Lactobacillus delbrueckii... 

Efficient lactic acid production from cane sugar molasses is achieved by Lactobacillus delbrueckii in batch fermentation. Fermentative production of lactic acid is very effective in producing optically pure l- or D-lactic and also DL-lactic acid, depending on the strain (Dumbrepatil et al., 2008). Lactobacillus plantarum cells are homofermentative, often used for production of lactic acid from glucose fermentation (Krishnan et al., 2001). 

Dumbrepatil, A., Adsul, M., Chaudhari, S., Khire, J., and Gokhale, D. 2008. Utilization of molasses sugar for lactic acid production by Lactobacillus del-brueckii subsp. delbrueckii mutant Uc-3 in batch fermentation. Applied and Environmental Microbiology 74 333-335. 

Monteagudo, J.M., Rodriguez, L., Rincon, J., and Fuertes, J. (1997) Kinetics of lactic acid fermentation by Lactobacillus delbrueckii grown on beet molasses. /. Chem. Technol Biotechnol, 68, 271—276. 

HF 100 nm Lactic acid production with Lactobacillus delbrueckii cells [207]... 

Many names have been assigned to the lactic acid bacteria associated with brewing. It is probable however that most rod-shaped isolates may be classified as the heterofermentative species Lactobacillus brevis, the homo-fermentative species . casei and L, plantarum, and the homofermentative thermophilic species L. delbrueckii [14]. Cocci are also encountered, notably the homofermentative Pediococcus damnosus. (Less common because they are more sensitive to hop resins are P. pentosaceuslacidilactici. Streptococcus saprophyticus, S. epidermis and Micrococcus varians.) Micrococcus kristinae is however resistant to hop resins and low pH, but requires oxygen for growth [15]. An American report states that many breweries encounter L. brevis, L. plantarum and P. damnosus. When the primary fermentation is complete, Pediococcus continues to grow at the bottom of the fermenter in the deposited yeast [16]. 

The majority of lactic acid fermented vegetable juice is manufactured according to the lactoferment process (Buckenhueskes Gierschner, 1989). In that case, the initially produced mash or raw juice is pasteurized prior to fermentation so that pure-culture fermentation can be achieved through the addition of a starter. LAB described for this purpose include Lactobacillus species (iMctobacillus acidophilus, iMctobacillus delbrueckii, iMctobacillus helveticus. Lb. plantarum, IMctobacillus salivarius, Lactobacillus xylosus. Lb. brevis and Lb. casei), Ic. lactis and L mesenteroides. The species most often used today are commercially available strains of Lb. plantarum and sometimes Lb. casei. 

The determination of D-lactic acid in Lactobacillus delbrueckii using SIA has been achieved with online sampling, filtration, dilution, and analysis based on the colorimetric detection of enzymatically formed NADH. 

Apart from spoilage incidents of beer products, certain thermophilic lactobacilU, including Lactobacillus delbrueckii, have been noted as contaminants of sweet wort. They are killed by the boiling process, but if the wort is kept sweet for an extended period, even stored hot (less than 60 °C), thermophilic lactobacilli spoil sweet wort by producing lactic acid (Priest, 2(X)6). 

Adsul M, Khire J, Bastawde K, Gokhale D. (2007). Production of lactic acid from ceUobiose and cellotriose by Lactobacillus delbrueckii mutant Uc-3. Appl Environ Microbiol, 73, 5055-5057. 

Calabia BP, Tokiwa Y. (2007). Production of D-lactic acid from sugarcane molasses, sugarcane juice and sugar beet juice by Lactobacillus delbrueckii. Biotechnol I tt, 29, 1329-1332. 

Gassem MA, Abu-Tarboush HM. Lactic acid production by Lactobacillus delbrueckii ssp. bulgaricus in camel s and cow s wheys. Milchwissenschafi 2000 55 374-8. 

Lactic acid bacteria synthesise a range of different polysaccharides, defined by their location in the cell. Some are located intracellularly and are used as energy or carbon sources others are cell wall components and some are located outside the cell wall. The latter are called extracellular polysaccharides (EPs) and are either associated with the cell wall as a slime capsule, or secreted into the environment. Many lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermo-philus and Lactococcus lactis subsp. cremoris produce EPs. 

Several natural D-lactic acid producing bacterial species exist Sporolactobacillus inulinus, Sporolactobacillus laevolacticus (previously Bacillus laevolacticus), and Lactobacillus delbrueckii are among these bacteria [29, 42, 43]. Also, patents have been filed claiming the production of D-lactic acid by a genetically modified microorganism. Several different species such as Kluyveromyces and Escherichia coli have been claimed so far [44, 45]. 

Chakraborty P, Dutta SK. Kinetics of lactic acid production by Lactobacillus delbrueckii and L. bulgaricus in glucose and whey media./ Food Sci Technol 1999 36 210-6. 

Defatted soy meal is used as a starting material in the production of this seasoning sauce (Fig. 16.7). The meal is moistened, then mixed with roasted and crushed wheat and heated in an autoclave for 45 min. The mix ratio in Japan is fixed at 1 1, while in China it varies up to 4 1. Increasing the amount of soy decreases the quality of the endproduct. The mix, with a water content of 26%, is then inoculated with Aspergillus oryzae and Aspergillus soyae. Initial incubation is at 30 °C for 24 h and then at 40 °C for an additional 48 h. This fermentation starter, called koji , is then salted to 18% by addition of 22.6% NaCl solution. Inoculation with Lactobacillus delbrueckii and with Hansenula yeast species results in lactic acid fermentation, which proceeds under gentle aeration in order to prevent the growth... 

---