Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production

• Main Authors: Jianfei Wang, Jiaqi Huang, Hannah Laffend, Shaoming Jiang, Jing Zhang, Yuchen Ning, Mudannan Fang, Shijie Liu
• Format: Article
• Language: English
• Published: SpringerOpen 2020-03-01
• Series: Bioresources and Bioprocessing
• Subjects: Lactobacillus pentosus; Immobilization; Lactic acid; Optimization
• Online Access: http://link.springer.com/article/10.1186/s40643-020-00305-x

Abstract Parametric optimization is an effective way in fermentation process to improve product yield and productivity in order to save time, space and financial resources. In this study, Box–Behnken design was applied to optimize the conditions for lactic acid production by immobilized Lactobacillus pentosus ATCC 8041 cell fermentation. Two quadratic models and response surface methodology were performed to illustrate the effect of each parameters and their interactions on the lactic acid yield and glucose consumption rate in immobilized L. pentosus ATCC 8041 cell fermentation. The maximum lactic acid yield was obtained as 0.938 ± 0.003 g/g glucose with a productivity of 2.213 ± 0.008 g/(L × h) under the optimized conditions of 2.0 mm bead diameter, 5.60 pH, 115.3 g/L initial glucose concentration, and 398.2 mg biomass (CDW) in 100 mL hydrogel. The analysis of variance indicated that the quadratic model was significant and could be used to scale up the fermentation process.