Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review

Majdiah Othman, Arbakariya B Ariff, Leonardo Rios-Solis, Murni Halim*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic acid within the cytoplasmic membrane and insolubility of dissociated lactate, which causes acidification of cytoplasm and failure of proton motive forces. This phenomenon influences the transmembrane pH gradient and decreases the amount of energy available for cell growth. In general, the restriction imposed by lactic acid on its fermentation can be avoided by extractive fermentation techniques, which can also be exploited for product recovery.

Original languageEnglish
Article number2285
Number of pages7
JournalFrontiers in Microbiology
Volume8
Early online date20 Nov 2017
DOIs
Publication statusE-pub ahead of print - 20 Nov 2017

Keywords

  • extractive fermentation
  • lactic acid bacteria
  • probiotic
  • lactic acid
  • product inhibition
  • in situ removal
  • ION-EXCHANGE-RESINS
  • AQUEOUS 2-PHASE SYSTEM
  • IN-SITU REMOVAL
  • LACTOBACILLUS-DELBRUECKII
  • DENSITY CULTIVATION
  • ENHANCED PRODUCTION
  • RECOVERY
  • BROTH
  • OPTIMIZATION
  • SEPARATION

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