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https://hdl.handle.net/11147/14047
Title: | Enhanced production of 3-phenyllactic acid from novel non-axenic coculture: adaptive evolution and statistical fermentation studies | Authors: | Meruvu, Haritha | Keywords: | Antimicrobial activity Cheese whey Coculture Fermentation Lactic acid bacteria Phenyllactic acid |
Publisher: | Springer | Abstract: | This research pivots around screening of idoneous lactic acid bacteria (LAB) from cow milk and subjecting them to adaptive evolution experiments to aid superior growth/robustness necessary for 3-phenyllactic acid (3-PLA) production. Conventional and statistical fermentation studies were conducted at batch scale using a non-axenic coculture of three novel LAB strains: Lactiplantibacillus plantarum str. nov. plantharim, Lactobacillus delbrueckki str. nov. delharim, and Pediococcus pentasaceous str. nov. pentharim. Statistically optimized fermentation using Box Behnken technique resulted in 1225 mg/L 3-PLA production using the growth medium: cheese whey—MRS medium mixture (5:2 ratio), phenylalanine (2.69% w/v), and glucose (9.6% w/v). Statistical optimization of fermentation parameters resulted in a substantial increase (17 times higher) compared to the non-optimized fermentation conditions (72 mg/L). Monad growth kinetics of the cow milk whey (CMW) coculture were calculated and estimated as: μmax = 0.336 h−1, K s = 11.64 mg/mL, Yx/s = 0.835 mg/g, Y P/S = 1.66 mg/g, Y X/P = 0.112 mg/mg. The purified 3-PLA (1.93 mg/mL) showed antimicrobial activity with pathogenic bacteria like Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus, with a minimum inhibitory concentration of 12 mg/mL. © 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature. | URI: | https://doi.org/10.1007/s13399-023-04895-2 https://hdl.handle.net/11147/14047 |
ISSN: | 2190-6815 |
Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection |
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Enhanced-production.pdf | 3.6 MB | Adobe PDF | View/Open |
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