Continuous Fermentation by Lactobacillus bulgaricus T15 Cells Immobilized in Cross-Linked F127 Hydrogels to Produce ᴅ-Lactic Acid
Abstract
:1. Introduction
2. Materials and Methods
2.1. Bacterial Strains, Culture Media, and Growth Conditions
2.2. Chemicals and Analytical Instruments
2.3. Chemical Synthesis of Pluronic F127-BUM
2.4. F127-BUM Generation and Processing
2.5. Immobilization of Lactobacillus T15 Cells in F127-BUM Hydrogel
2.6. Analyses of Physicochemical Properties of F127-BUM
2.6.1. SEM Analysis of Material Structure
2.6.2. Mechanical Properties Analysis of F127-BUM Colloid
2.7. Determination of Optimum Conditions for Immobilized Cell Fermentation
2.8. Analysis of Tolerance to Phenolic Substances and High Concentrations of Glucose
2.9. Repeated Fermentation by Immobilized Cells
2.10. Enzymatic Hydrolysate of Corn Straw as the Sole Carbon Source for D-LA Production
2.11. Determination of D-LA by HPLC
3. Results
3.1. Microstructure and Mechanical Strength of F127-BUM Hydrogel
3.2. Optimal Fermentation Conditions for ᴅ-Lactic Acid Production by Immobilized T15 Cells
3.3. Tolerance of F127-BUM-T15 to Phenolic Compounds and Glucose
3.4. Continuous Fermentation via Immobilized T15 for D-LA Production
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Capsule Diameter (mm) | Aperture Size (μm) | Stressed (N) | ELT (Pa) | Hencky Stress (kPa) | Hencky Strain | WHC (%) | |
---|---|---|---|---|---|---|---|
Calcium alginate 0.75% (v/v) | 2.5 ± 0.28 | 19.625 ± 0.43 | 1654.33 ± 26.41 | 61.77 ± 8.87 | 40.725 ± 0.29 | 0.66 ± 0.33 | 0.324 ± 0.74 |
LA-GAGR 1.8% (v/v) | 2.5 ± 0.75 | 0.977 ± 0.77 | 1922 ± 25.98 | 146.38 ± 27.99 | 91.684 ± 0.11 | 0.67 ± 0.43 | 0.64 ± 0.82 |
F127-BUM-T15 30% (v/v) | 2.5 ± 0.48 | 0.534 ± 0.31 | 5818 ± 16.36 | 258 ± 10.59 | 159.112 ± 0.18 | 0.646 ± 67 | 0.856 ± 0.47 |
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Guo, Y.; Wang, G.; Chen, H.; Zhang, S.; Li, Y.; Guo, M.; Liu, J.; Chen, G. Continuous Fermentation by Lactobacillus bulgaricus T15 Cells Immobilized in Cross-Linked F127 Hydrogels to Produce ᴅ-Lactic Acid. Fermentation 2022, 8, 360. https://doi.org/10.3390/fermentation8080360
Guo Y, Wang G, Chen H, Zhang S, Li Y, Guo M, Liu J, Chen G. Continuous Fermentation by Lactobacillus bulgaricus T15 Cells Immobilized in Cross-Linked F127 Hydrogels to Produce ᴅ-Lactic Acid. Fermentation. 2022; 8(8):360. https://doi.org/10.3390/fermentation8080360
Chicago/Turabian StyleGuo, Yongxin, Gang Wang, Huan Chen, Sitong Zhang, Yanli Li, Mingzhu Guo, Juan Liu, and Guang Chen. 2022. "Continuous Fermentation by Lactobacillus bulgaricus T15 Cells Immobilized in Cross-Linked F127 Hydrogels to Produce ᴅ-Lactic Acid" Fermentation 8, no. 8: 360. https://doi.org/10.3390/fermentation8080360