Direct starch fermentation to L-lactic acid by a newly isolated thermophilic strain, Bacillus sp. MC-07

作者：Poudel Pramod; Tashiro Yukihiro; Miyamoto Hirokuni; Miyamoto Hisashi; Okugawa Yuki; Sakai Kenji^*

来源：Journal of Industrial Microbiology and Biotechnology, 2015, 42(1): 143-149.

DOI：10.1007/s10295-014-1534-0

• Thermophilic fermentation
• Bacillus sp MC-07
• Starch
• Direct lactic acid fermentation

A newly isolated Bacillus sp. MC-07 showed 99.2 % 16S rRNA gene sequence similarity with the Bacillus thermoamylovorans LMG 18084(T). It demonstrated optimum and maximum growth temperatures of 50 and 62 A degrees C, respectively. The ability of MC-07 to produce optically pure l-lactic acid via direct fermentation of starch without enzymatic hydrolysis was investigated at different pH values (6.0-8.0) by intermittent adjustments every 12 h. During batch fermentation in mineral salt medium containing 0.001 % yeast extract at pH 7.0, 20 g/L of soluble starch was utilized to produce 16.6 g/L l-lactic acid at 50 A degrees C within 24 h of fermentation, with 100 % optical purity, 92.1 % lactic acid selectivity, and an l-lactic acid yield of 0.977 g/g. Direct starch fermentation at pHs 6.0, 6.5, 7.5, and 8.0 resulted in considerably lower concentrations of lactic acid than did at pH 7.0. Compared with B. thermoamylovorans LMG 18084(T), the ability of strain MC-07 to produce l-lactic acid was superior.

• 出版日期2015-1