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Phenyllactic acid production by fed-batch fermentation of Lactobacillus plantarum CECT-221
S320
Special Abstracts / Journal of Biotechnology 150S (2010) S1–S576
crystals (63.2%). The use of EN1+EN3 allows to achieve 39 g xylitol/L (QP = 0.29 g/L·h, YP/S = 0.59 g/g). doi:10.1016/j.jbiotec.2010.09.307 [P-F.64] Trimming vine shoots and vinasses as alternative economical media for lactic acid and cell-bound biosurfactants production by Lactococcus lactis Noelia Rodríguez ∗ , Jose Manuel Salgado, Belén Max, Ana Torrado, Sandra Cortés, Jose Manuel Domínguez University of Vigo, Spain Keywords: Lactococcus lactis; Trimming wastes; Vinasses; Biosurfactants Lactococcus lactis is an interesting microorganism with several industrial applications, particularly in the food industry since it is recognized as GRAS. As well as a probiotic species, L. lactis produces several metabolites with interesting properties as lactic acid (LA) and biosurfactants. Nevertheless, L. lactis is, among lactic acid bacteria, a specially demanding species since it has strong nutritional requirements, which imply the use of complex and expensive culture media. The acid hydrolysis of trimming wastes led to the generation of sugars: 18.2 g L-1 xylose, 12.2 g L-1 glucose, and 1.9 g L-1 arabinose, and other subproducts: 5.0 g L-1 formic acid, 0.8 g L-1 acetic acid, 0.9 g L-1 furfural, and 0.7 g L-1 HMF, which were directly fermented into lactic acid by Lactococcus lactis in a 2 L fermentor. The results showed the potential of L. lactis CECT-4434 as a lactic acid and cell-bond biosurfactants producer reducing the economical cost of L. lactis cultures replacing the comercial MRS medium by the use of two waste materials: trimming vine shoots as C source, and 20 g L-1 distilled wine lees (vinasses) as N, P and micronutrients sources, since the kinetics of fermentation show a good susceptibility towards the fermentation of sugars into lactic acid, reaching up to 14.3 g LA L-1 after 74 hours (QLA = 0.183 g L-1 h-1 , YLA/S = 0.65 g g-1 ). The main by-products were acetic acid: 2.8 g L-1 , formic acid: 0.9 g L-1 and ethanol: 0.4 g L-1 . Additionally, 1.7 mg surfactin equivalent L-1 were achieved after 74 hours (surface tension reduction of 14.4 mN m-1 ).As a conclusion, trimming vine shoots and vinasses can be used as alternative economical media for lactic acid and cell-bound biosurfactants production. doi:10.1016/j.jbiotec.2010.09.308 [P-F.65] Decarboxylation of phenolic acids into 4-vinyl derivatives by phenolic acid decarboxylase (PAD) enzyme José Manuel Salgado 1,∗ , Noelia Rodríguez 1 , Sandra Cortés 1 , José ˜ 2 , José Manuel Domínguez 1 Antonio Curiel 2 , Rosario Múnoz 1
Department of Chemical Engineering, Sciences Faculty, University of Vigo (Campus Ourense), Spain 2 Departament of Microbiology, Instituto de Fermentaciones Industriales, CSIC (Madrid), Spain Keywords: Phenolic Acids; Phenolic Acid Descarboxylase Enzyme; Food Additives; Agroindustrial Hydrolyzates Lignocellulosic wastes from agricultural activities notoriously pose serious environmental problems associated to their disposal or treatment. Cell walls of this kind of materials are typified by the
presence of hydroxycinnamic and hydroxybenzoic acids. Among the most important hydroxycinnamic acids it can be point out ferulic and p-coumaric acids. The extraction of these phenolic compounds from cell walls of plants is complicated by their diversity and sensitivity to oxidation and hydrolysis. Different isolating methods have been considered, including the use of alkalis or cinnamoyl esterases, which are expressed by different microorganisms. Free phenolic acids can be metabolized by phenolic acid decarboxylase (PAD) enzymes into 4-vinyl derivatives, which are volatile compounds with important consequences in the aroma of wine and other fermented foods and beverages and are therefore approved as food additives. This work deals with the study of L. plantarum PAD to catalyze the formation of the corresponding 4-vinyl derivatives (vinylphenol and vinylguaiacol) from p-coumaric and ferulic acids, respectively. Firstly, the experimental conditions (aeration, working volume, initial concentration of substrate, ampicillin, and isopropyl ˇ-D1-thiogalactopyranoside) were studied using synthetic substrates. Then, the process was developed from the phenolic acids present in different agroindustrial hydrolyzates, including corn cobs, bagasse and vine trimming shoots. doi:10.1016/j.jbiotec.2010.09.309 [P-F.66] Phenyllactic acid production by fed-batch fermentation of Lactobacillus plantarum CECT-221 Noelia Rodríguez ∗ , Jose Manuel Salgado, Belén Max, Sandra Cortés, Jose Manuel Domínguez University of Vigo, Spain Keywords: Phenyllactic acid; Lactobacillus plantarum; Fed-batch fermentation; Lactic acid bacteria Phenyllactic acid (PLA) is a novel antimicrobial compound, which was first found in Geotrichum candidum and shown to inhibit the growth of Listeria monocytogens. It is active against Grampositive, Gram-negative bacteria and fungi. In addition to its use as an antimicrobial agent in foods PLA has potential as a pharmaceutical agent. PLA is a metabolite produced by lactic acid bacteria (LAB) strains through the degradation of phenylalanine (Phe). Previous studies demonstrated the inhibition of substrate during this kind of fermentation; consequently, this work evaluates the phenyllactic acid production by fed-batch fermentation of Lactobacillus plantarum CECT-221 in order to improve the final PLA concentration. Firstly, fermentations were performed in Erlenmeyers flasks containing 100 mL of MRS medium. Phe and glucose were added intermittently at certain periods following different strategies to set up the influence of these substrates. Finally, a fed-batch fermentation was performed in a 2 L fermentor (Biostat B plus) containing 1L of initial working volume. Intermittent feeding of Phe and glucose was added every 12 h during 96 h. As a result, the final PLA concentration increased from 1.48 mM up to 2.76 mM. doi:10.1016/j.jbiotec.2010.09.310
Special Abstracts / Journal of Biotechnology 150S (2010) S1–S576
crystals (63.2%). The use of EN1+EN3 allows to achieve 39 g xylitol/L (QP = 0.29 g/L·h, YP/S = 0.59 g/g). doi:10.1016/j.jbiotec.2010.09.307 [P-F.64] Trimming vine shoots and vinasses as alternative economical media for lactic acid and cell-bound biosurfactants production by Lactococcus lactis Noelia Rodríguez ∗ , Jose Manuel Salgado, Belén Max, Ana Torrado, Sandra Cortés, Jose Manuel Domínguez University of Vigo, Spain Keywords: Lactococcus lactis; Trimming wastes; Vinasses; Biosurfactants Lactococcus lactis is an interesting microorganism with several industrial applications, particularly in the food industry since it is recognized as GRAS. As well as a probiotic species, L. lactis produces several metabolites with interesting properties as lactic acid (LA) and biosurfactants. Nevertheless, L. lactis is, among lactic acid bacteria, a specially demanding species since it has strong nutritional requirements, which imply the use of complex and expensive culture media. The acid hydrolysis of trimming wastes led to the generation of sugars: 18.2 g L-1 xylose, 12.2 g L-1 glucose, and 1.9 g L-1 arabinose, and other subproducts: 5.0 g L-1 formic acid, 0.8 g L-1 acetic acid, 0.9 g L-1 furfural, and 0.7 g L-1 HMF, which were directly fermented into lactic acid by Lactococcus lactis in a 2 L fermentor. The results showed the potential of L. lactis CECT-4434 as a lactic acid and cell-bond biosurfactants producer reducing the economical cost of L. lactis cultures replacing the comercial MRS medium by the use of two waste materials: trimming vine shoots as C source, and 20 g L-1 distilled wine lees (vinasses) as N, P and micronutrients sources, since the kinetics of fermentation show a good susceptibility towards the fermentation of sugars into lactic acid, reaching up to 14.3 g LA L-1 after 74 hours (QLA = 0.183 g L-1 h-1 , YLA/S = 0.65 g g-1 ). The main by-products were acetic acid: 2.8 g L-1 , formic acid: 0.9 g L-1 and ethanol: 0.4 g L-1 . Additionally, 1.7 mg surfactin equivalent L-1 were achieved after 74 hours (surface tension reduction of 14.4 mN m-1 ).As a conclusion, trimming vine shoots and vinasses can be used as alternative economical media for lactic acid and cell-bound biosurfactants production. doi:10.1016/j.jbiotec.2010.09.308 [P-F.65] Decarboxylation of phenolic acids into 4-vinyl derivatives by phenolic acid decarboxylase (PAD) enzyme José Manuel Salgado 1,∗ , Noelia Rodríguez 1 , Sandra Cortés 1 , José ˜ 2 , José Manuel Domínguez 1 Antonio Curiel 2 , Rosario Múnoz 1
Department of Chemical Engineering, Sciences Faculty, University of Vigo (Campus Ourense), Spain 2 Departament of Microbiology, Instituto de Fermentaciones Industriales, CSIC (Madrid), Spain Keywords: Phenolic Acids; Phenolic Acid Descarboxylase Enzyme; Food Additives; Agroindustrial Hydrolyzates Lignocellulosic wastes from agricultural activities notoriously pose serious environmental problems associated to their disposal or treatment. Cell walls of this kind of materials are typified by the
presence of hydroxycinnamic and hydroxybenzoic acids. Among the most important hydroxycinnamic acids it can be point out ferulic and p-coumaric acids. The extraction of these phenolic compounds from cell walls of plants is complicated by their diversity and sensitivity to oxidation and hydrolysis. Different isolating methods have been considered, including the use of alkalis or cinnamoyl esterases, which are expressed by different microorganisms. Free phenolic acids can be metabolized by phenolic acid decarboxylase (PAD) enzymes into 4-vinyl derivatives, which are volatile compounds with important consequences in the aroma of wine and other fermented foods and beverages and are therefore approved as food additives. This work deals with the study of L. plantarum PAD to catalyze the formation of the corresponding 4-vinyl derivatives (vinylphenol and vinylguaiacol) from p-coumaric and ferulic acids, respectively. Firstly, the experimental conditions (aeration, working volume, initial concentration of substrate, ampicillin, and isopropyl ˇ-D1-thiogalactopyranoside) were studied using synthetic substrates. Then, the process was developed from the phenolic acids present in different agroindustrial hydrolyzates, including corn cobs, bagasse and vine trimming shoots. doi:10.1016/j.jbiotec.2010.09.309 [P-F.66] Phenyllactic acid production by fed-batch fermentation of Lactobacillus plantarum CECT-221 Noelia Rodríguez ∗ , Jose Manuel Salgado, Belén Max, Sandra Cortés, Jose Manuel Domínguez University of Vigo, Spain Keywords: Phenyllactic acid; Lactobacillus plantarum; Fed-batch fermentation; Lactic acid bacteria Phenyllactic acid (PLA) is a novel antimicrobial compound, which was first found in Geotrichum candidum and shown to inhibit the growth of Listeria monocytogens. It is active against Grampositive, Gram-negative bacteria and fungi. In addition to its use as an antimicrobial agent in foods PLA has potential as a pharmaceutical agent. PLA is a metabolite produced by lactic acid bacteria (LAB) strains through the degradation of phenylalanine (Phe). Previous studies demonstrated the inhibition of substrate during this kind of fermentation; consequently, this work evaluates the phenyllactic acid production by fed-batch fermentation of Lactobacillus plantarum CECT-221 in order to improve the final PLA concentration. Firstly, fermentations were performed in Erlenmeyers flasks containing 100 mL of MRS medium. Phe and glucose were added intermittently at certain periods following different strategies to set up the influence of these substrates. Finally, a fed-batch fermentation was performed in a 2 L fermentor (Biostat B plus) containing 1L of initial working volume. Intermittent feeding of Phe and glucose was added every 12 h during 96 h. As a result, the final PLA concentration increased from 1.48 mM up to 2.76 mM. doi:10.1016/j.jbiotec.2010.09.310