Professional Documents
Culture Documents
Lactic Acid Bactria
Lactic Acid Bactria
com
Abstract
Lactic acid, an enigmatic chemical has wide applications in food, pharmaceutical, leather, textile industries and as chemical feed
stock. Novel applications in synthesis of biodegradable plastics have increased the demand for lactic acid. Microbial fermentations
are preferred over chemical synthesis of lactic acid due to various factors. Refined sugars, though costly, are the choice substrates
for lactic acid production using Lactobacillus sps. Complex natural starchy raw materials used for production of lactic acid involve
pretreatment by gelatinization and liquefaction followed by enzymatic saccharification to glucose and subsequent conversion of
glucose to lactic acid by Lactobacillus fermentation. Direct conversion of starchy biomass to lactic acid by bacteria possessing both
amylolytic and lactic acid producing character will eliminate the two step process to make it economical. Very few amylolytic lactic
acid bacteria with high potential to produce lactic acid at high substrate concentrations are reported till date. In this view, a search
has been made for various amylolytic LAB involved in production of lactic acid and utilization of cheaply available renewable
agricultural starchy biomass. Lactobacillus amylophilus GV6 is an efficient and widely studied amylolytic lactic acid producing
bacteria capable of utilizing inexpensive carbon and nitrogen substrates with high lactic acid production efficiency. This is the first
review on amylolytic bacterial lactic acid fermentations till date.
© 2007 Elsevier Inc. All rights reserved.
Contents
1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
2. Lactic acid and its importance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
3. Lactic acid bacteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
4. Amylolytic lactic acid bacteria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
5. Amylolytic lactic acid fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
6. Substrates available for amylolytic lactic acid fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
7. Amylolytic enzymes in LAB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
8. Submerged fermentations involving amylolytic LAB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
9. Solid-state fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
0734-9750/$ - see front matter © 2007 Elsevier Inc. All rights reserved.
doi:10.1016/j.biotechadv.2007.07.004
G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34 23
10. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
GRAS (Generally Recognized As Safe) for use as a American Society for Testing of Materials (ASTM), the
general purpose food additive by FDA in U.S.A. and Institute for Standards Research (ISR), the European
other regulatory agencies (Datta et al., 1995). The lactic Standardization Committee (CEN), the International
acid consumption market is dominated by the food and Standardization Organization (ISO), the German Insti-
beverage sector since 1982. Even today, lactic acid tute for Standardization (DIN), the Italian Standardiza-
market still exists for food and beverage industries. tion Agency (UNI), and the Organic Reclamation and
More than 50% of lactic acid produced is used as Composting Association (ORCA), are all actively
emulsifying agent in bakery products (Datta et al., 1993; involved in developing tests of biodegradability in
Litchfield, 1996). It is used as acidulant/flavoring/pH different environments and compostability. The demand
buffering agent or inhibitor of bacterial spoilage in a for lactic acid has been increasing considerably, owing
wide variety of processed foods, such as candy, breads to the promising applications of its polymer, the
and bakery products, soft drinks, soups, sherbets, dairy polylactic acid (PLA), as an environment-friendly
products, beer, jams and jellies, mayonnaise, and pro- alternative to plastics derived from petrochemicals.
cessed eggs, often in conjunction with other acidulants. PLA has received considerable attention as the precur-
Lactic acid or its salts are used in the disinfection and sor for the synthesis of biodegradable plastic (Senthuran
packaging of carcasses, particularly those of poultry and et al., 1997). The lactic acid polymers, with tremendous
fish, where the addition of aqueous solutions during advantages like biodegradability, thermo plasticity, high
processing increased shelf life and reduced microbial strength etc., have potentially large markets. The
spoilage (Datta et al., 1995; Naveena, 2004). The esters substitution of existing synthetic polymers by biode-
of calcium and sodium salts of lactate with longer chain gradable ones would also significantly alleviate waste
fatty acids have been used as very good dough con- disposal problems. As the physical properties of PLA
ditioners and emulsifiers in bakery products. The water- depend on the isomeric composition of lactic acid, the
retaining capacity of lactic acid makes it suitable for use production of optically pure lactic acid is essential for
as moisturizer in cosmetic formulations. Ethyl lactate is polymerization. L-Polylactic acid has a melting point of
the active ingredient in many anti-acne preparations. 175–178 °C and slow degradation time. L-Polylactide is
The natural occurrence of lactic acid in human body a semicrystalline polymer exhibiting high tensile
makes it very useful as an active ingredient in cosmetics strength and low elongation with high modulus suitable
(Wee et al., 2006). Lactic acid has long been used in for medical products in orthopedic fixation (pins, rods,
pharmaceutical formulations, mainly in topical oint- ligaments etc.), cardiovascular applications (stents,
ments, lotions, and parenteral solutions. It also finds grafts etc.), dental applications, intestinal applications,
applications in the preparation of biodegradable poly- and sutures (Wee et al., 2006).
mers for medical uses such as surgical sutures, pros-
theses and controlled drug delivery systems (Wee et al.,
2006). The presence of two reactive functional groups
makes lactic acid the most potential feedstock monomer
for chemical conversions to potentially useful chemicals
such as propionic acid, acetic acid, acrylic acid etc.
(Dimerci et al., 1993). Technical-grade lactic acid is
extensively used in leather tanning industries as an
acidulant for deliming hides and in vegetable tanning. 3. Lactic acid bacteria
Lactic acid is used as descaling agent, solvent, cleaning
agent, slow acid-releasing agent and humectants in a Lactic acid bacteria (LAB) are a group of related
variety of technical processes. Because of ever-increas- bacteria that produce lactic acid as major metabolic
ing amount of plastic wastes worldwide, considerable product. LAB have the property of producing lactic acid
research and development efforts have been devoted from carbohydrates through fermentation. LAB have
towards making a single-use, biodegradable substitute been used to ferment or culture foods for at least
of conventional thermoplastics. 4000 years. These organisms are heterotrophic and
Biodegradable polymers are classified as a family of generally have complex nutritional requirements be-
polymers that will degrade completely – either into the cause they lack many biosynthetic capabilities. Most
corresponding monomers or into products, which are species have multiple requirements for amino acids and
otherwise part of nature – through metabolic action of vitamins. Because of this, lactic acid bacteria are
living organisms. International organizations such as the generally abundant only in communities where these
G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34 25
requirements can be provided. Lactic acid bacteria are acids and carbohydrates. The genus is divided into three
used in the food industry for several reasons. Their groups based on fermentation patterns:
growth lowers both the carbohydrate content of the
foods that they ferment, and the pH due to lactic acid • Homofermentative: produce more than 85% lactic
production. It is this acidification process which is one acid from glucose. They ferment 1 mol of glucose to
of the most desirable effects of their growth. The pH 2 mol of lactic acid, generating a net yield of 2 mol of
may drop to as low as 4.0, low enough to inhibit the ATP per molecule of glucose metabolized. Lactic
growth of most other microorganisms including the acid is the major product of this fermentation (Fig. 1).
most common human pathogens, thus allowing these • Heterofermentative: produce only 50% lactic acid.
foods to prolong shelf life. LAB consist of bacterial These ferment 1 mol of glucose to 1 mol of lactic
genera within the phylum Firmicutes comprised of acid, 1 mol of ethanol, and 1 mol of CO2. One mole
about 20 genera. The genera Lactococcus, Lactobacil- of ATP is generated per mole of glucose, resulting in
lus, Streptococcus, Leuconostoc, Pediococcus, Aero- less growth per mole of glucose metabolized (Fig. 1).
coccus, Carnobacterium, Enterococcus, Oenococcus, • Less well known heterofermentative species which
Tetragenococcus, Vagococcus and Weisella are the produce DL-lactic acid, acetic acid and carbon dioxide.
main members of the LAB (Axelsson, 2004; Davidson
et al., 1995; Ercolini et al., 2001; Jay, 2000; Holzapfel et 4. Amylolytic lactic acid bacteria
al., 2001; Stiles and Holzapfel, 1997). Lactobacillus is
largest of these genera, comprising around 80 recog- Amylolytic lactic acid bacteria (ALAB) have been
nized species (Axelsson, 2004). The taxonomy of lactic reported from different tropical amylaceous fermented
acid bacteria has been based on the Gram reaction and foods, prepared mainly from cassava and cereals (e.g.,
the production of lactic acid from various fermentable maize and sorghum). Strains of Lactobacillus plantarum
carbohydrates. Lactobacilli vary in morphology from have been isolated from African cassava-based fermen-
long, slender rods to short coccobacilli, which frequent- ted products (Nwankwo et al., 1989), and the new
ly form chains. Typical LAB are Gram-positive, ALAB species Lactobacillus manihotivorans (Morlon-
nonsporing, catalase-negative, devoid of cytochromes, Guyot et al., 1998) was isolated from cassava sour starch
anaerobic but aerotolerant cocci or rods that are acid- fermentations in Colombia. Olympia et al. (1995)
tolerant and produce lactic acid as the major end product characterized amylolytic strains of L. plantarum isolated
during sugar fermentation (Axelsson, 2004). However, from burong isda, a fermented food made from fish and
under certain conditions some LAB do not display all rice in Philippines. Amylolytic strains of Lactobacillus
these characteristics. Thus, the most profound features fermentum were isolated for the first time from Benin
of LAB are Gram positiveness and inability to maize sourdough (ogi and mawè) by Agati et al. (1998).
synthesize porphyrin groups. The inability to synthesize Recently, Sanni et al. (2002) described amylolytic
porphyrin (e.g., heme) results in the LAB being devoid strains of L. plantarum and L. fermentum strains in
of catalase and cytochromes (without supplemented various Nigerian traditional amylaceous fermented
heme in the growth media). Therefore, the LAB do not foods. The search for ALAB in fermented amylaceous
possess an electron transport chain and rely on foods has been justified by the high starch content of the
fermentation to generate energy (Axelsson, 2004). raw material. Their role has yet to be elucidated since
Since they do not use oxygen in their energy production, mono- and disaccharides, such as glucose and sucrose,
lactic acid bacteria grow under anaerobic conditions, but which occur naturally in cereals and cassava, are readily
they can also grow in oxygen's presence. They are available for lactic acid fermentation. The way the raw
protected from oxygen by-products (e.g. H2O2) because material is processed may determine the composition of
they have peroxidases. These organisms are aerotolerant the microbiota and, in particular, the occurrence of
anaerobes. Because of the low energy yields, lactic acid ALAB (Guyot et al., 2000). ALAB have repeatedly
bacteria often grow more slowly than microbes capable been isolated from traditional cereal or cassava-based
of respiration, and produce smaller colonies of 2–3 mm. fermented foods (Johansson et al., 1995; Morlon et al.,
Lactic acid bacteria can grow at temperatures from 5 to 1998; Nwankwo et al., 1989; Olympia et al., 1995;
45 °C and not surprisingly are tolerant to acidic Sanni et al., 2002). Due to the ability of their α-amylases
conditions, with most strains able to grow at pH 4.4. to partially hydrolyze raw starch (Rodriguez-Sanoja et
The growth is optimum at pH 5.5–6.5 and the organisms al., 2000), ALAB can ferment different types of
have complex nutritional requirements for amino acids, amylaceous raw material, such as corn (Nakamura,
peptides, nucleotide bases, vitamins, minerals, fatty 1981), potato (Chatterjee et al., 1997), or cassava
26 G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34
(Giraud et al., 1994) and different starchy substrates sis and fermentation makes it economically unattractive.
(Vishnu et al., 2000, 2002; Naveena et al., 2003, 2005a, The bioconversion of carbohydrate materials to lactic
b,c). Amylolytic LAB utilize starchy biomass and acid can be made much more effective by coupling the
convert into lactic acid in single step fermentation. enzymatic hydrolysis of carbohydrate substrates and
Most of the amylolytic LAB are used in food microbial fermentation of the derived glucose into a
fermentation. Amylolytic LAB (ALAB) are also single step. This has been successfully employed for
involved in cereal based fermented foods such as lactic acid production from raw starch materials and
European sour rye bread, Asian salt bread, sour many representative bacteria including Lactobacillus
porridges, dumplings and non-alcoholic beverage pro- and Lactococcus species (Cheng et al., 1991; Zhang and
duction. Few of them are used for production of lactic Cheryan, 1994; Vishnu et al., 2002; Naveena et al.,
acid in single step fermentation of starch. 2003, 2005a,b,c).
Use of sugars is un-economical, still they are the
5. Amylolytic lactic acid fermentation choice substrates due to certain constraints such as
In commercial scale, glucose addition is an expensive 3.5 billion tonnes of agricultural residues are produced
alternative. The use of a cheaper source of carbon, such per annum in the world (Pandey et al., 2001). The use of
as starch, the most abundantly available raw material on a specific carbohydrate feedstock depends on its price,
earth next to cellulose, in combination with amylolytic availability, and purity. Although agro-industrial resi-
lactic acid bacteria may help to decrease the cost of the dues are rich in carbohydrates, their utilization is limited
overall fermentation process. Use of raw starch or (Pandey et al., 2001). Different food/agro-industrial
renewable easily available and cheap polysaccharide products or residues form the cheaper alternatives to
raw materials (complex organic sources) for lactic acid refined sugars as substrates for lactic acid production.
fermentation involves two step processes — sacchari- Sucrose-containing materials such as molasses are com-
fication followed by Lactobacillus fermentation. monly exploited raw materials for lactic acid production.
Amylolytic lactic acid bacteria can convert the starch Starch produced from various plant products is a po-
directly into lactic acid (Fig. 2). Development of tentially interesting raw material based on cost and
production strains which ferment starch to lactic acid availability. Laboratory-scale fermentations have been
in a single step is necessary to make the process reported for lactic acid production from starch by Lac-
economical. Very few bacteria have been reported so far tobacillus amylophilus GV6, (Vishnu et al., 2000, 2002;
for direct fermentation of starch to lactic acid (Table 1). Altaf et al., 2005), L. amylophilus B4437 (Mercier et al.,
1992), Lactobacillus amylovorus (Cheng et al., 1991;
Single step Amylolytic Lactic acid fermentation Zhang and Cheryan, 1991, 1994), Lactococcus lactis
amylolytic LAB
Starch Y Lactic acid combined with Aspergillus awamorii (Kurusava et al.,
1988) and Rhizopus arrhizus (Kristoficova et al., 1991).
6. Substrates available for amylolytic lactic acid L. amylophilus NRRL B4437 (Nakamura and Crowell,
fermentation 1979) L. amylovorus (Nakamura, 1981) and L. amylo-
philus GV6 are exceptions that have been described to
Bioconversion of polysaccharide carbohydrate mate- actively ferment starch to lactic acid and this may lead to
rials to lactic acid can be made much more effective by alternative process of industrial lactic acid production
coupling the enzymatic hydrolysis of substrates and (Cheng et al., 1991; Zhang and Cheryan, 1994; Vishnu
microbial fermentation of the derived glucose into a et al., 1998, 2000, 2002).
single step, which has been successfully employed for To make the process cost effective in terms of
lactic acid production from raw starch materials. substrate, various groups have worked on acid/enzyme
Historically, complex natural materials have been used hydrolysis of starchy substrates followed by Lactoba-
in fermentation processes because they are much cheaper cillus fermentation or simultaneous saccharification and
than pure substrates (Goel, 1994). Crop residues are fermentation by co-culture/mixed culture fermentations.
annually renewable sources of energy. Approximately It is reported that starch is used as substrate in two step
28 G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34
Table 1
Amylolytic lactic acid producing bacteria so far reported
Bacteria Strain Reference
L. manihotivorans OND32T Guyot and Morlon-Guyot (2001)
L. manihotivorans LMG18010T Guyot et al. (2000)
LMG 18011 Ohkouchi and Inoue (2006)
L. fermentum Ogi E1 Calderon Santoyo et al. (2003), Agati et al. (1998)
L. fermentum MW2 Agati et al. (1998)
L. fermentum K9 Sanni et al. (2002)
L. amylovorus ATCC33622 Zhang and Cheryan (1991)
L. amylovorus B-4542 Cheng et al. (1991)
L. amylovorus Nakamura (1981), Zhang and Cheryan (1991),
Mercier et al. (1992), Litchfield (1996)
L. amylophilus JCIM 1125 Yumoto and Ikeda (1995)
L. amylophilus B 4437 Mercier et al. (1992), Nakamura and Crowell (1979)
L. amylophilus GV6 Vishnu et al. (1998, 2000, 2002, 2006), Vishnu (2000),
Naveena et al. (2003, 2004, 2005a,b,c),
Altaf et al. (2005, 2006, 2007a,b),
Gopal Reddy et al. (2004, 2006)
L. acidophilus Lee et al. (2001)
L. fermentum L9 Lee et al. (2001)
L. plantarum A6 Mette Hedegaard Thomsen et al. (2007), Giraud et al. (1991)
L. plantarum LMG18053 Giraud et al. (1991)
L. plantarum NCIM 2084 Krishnan et al. (1998)
S. bovis 148 Junya Narita et al. (2004)
Lactobacillus sp. TH165 Wang et al. (2005)
Leuconostoc St3-28 Mette Hedegaard Thomsen et al. (2007)
L. cellobiosus Chatterjee et al. (1997)
Lactobacillus strains LEM 220, 207, 202 Champ et al. (1983)
Leuconostoc strains Lindgren et al. (1984)
S. macedonicus Diaz-Ruiz et al. (2003)
L. amylolyticus Bohak et al. (1998)
Fig. 3. Scanning Electron Microscope (SEM) photograph of Soluble starchy substrates available in the form of
unfermented wheat bran in SSF (with compact starch — cellulose agricultural wastes, soluble pure and crude starches are
fibers) (Naveena et al., 2005a,b,c).
utilized in submerged fermentation. Among the various
starches, cassava starch, sorghum starch and corn starch
amylolytic lactic acid bacterial strains (Figuerao et al., are the most abundant and relatively inexpensive raw
1995; Morlon-Guyot et al., 1998). Some strains of materials. Amylolytic lactic acid bacterial fermentation
Lactobacillus spp. produce extracellular amylase and has been receiving significant interest in recent past
ferment starch directly to lactic acid. Amylolytic because of the cost effective nature of the starchy
activity of fermenting organism is a major characteristic substrates. Soluble starch was utilized for production of
for fermentation of starch to lactic acid. L. amylophilus lactic acid in studies by Yumoto and Ikeda (1995) and
GV6 was evaluated for its amylolytic activity by esti- corn starch by Mercier et al. (1992). All the wild strains
mating the amount of extracellular amylolytic enzymes reported so far produced more than 90% lactic acid at
(amylase and pullulanase) production (Naveena, 2004; low starch concentration, however at high starch
Vishnu et al., 2000, 2006). The amylase and pullulanase concentrations the lactic acid yield was low (Yumoto
activities were 0.439 U/g/min and 0.18 U/g/min res- and Ikeda, 1995; Nakamura and Crowell, 1979; Mercier
pectively in SSF with wheat bran (Naveena, 2004). et al., 1992). L. amylophilus GV6 was found to actively
Amylolytic enzyme having both amylase and pull- ferment various pure and crude starchy substrates at
ulanase activities in L. amylophilus GV6 is a 90 KDa as both low and high starch concentrations with more than
protein characterized by Vishnu et al. (2006). The 90% lactic acid yield efficiency in anaerobic submerged
presence of both amylase and pullulanase (debranching fermentation (Vishnu et al., 2000, 2002; Altaf et al.,
enzyme) characteristics for the fermenting organism L. 2005, 2007a,b) (Table 2). Strain GV6 was found to
amylophilus GV6 is advantageous for efficient direct utilize pure starches like soluble starch, corn starch and
conversion of complex starchy substrates to lactic acid.
This is evident from SEM photographs (Figs. 3 and 4)
showing the hydrolysis of starch fibers in wheat bran to
sugars which in turn are converted to L(+) lactic acid by
L. amylophilus GV6 (Vishnu et al., 2000; Naveena
et al., 2005c). Strain GV6 showed both amylase and
pullulanase activities of 0.59 and 0.34 U/ml/min in
submerged fermentation where maximum amylolytic
activity was shown with amylopectin followed by
soluble starch (Vishnu et al., 2006). The alpha amylase
activity in fermentation of raw starch by Streptococcus
bovis was (1.41 U/ml) higher than that from glucose
(0.06 U/ml) (Junya Narita et al., 2004). The strain L.
fermentum OGi E1 was able to grow and produce
amylase from the main carbohydrates found in cereals Fig. 4. Scanning Electron Microscope photograph of fermented wheat
(starch, maltose, glucose, sucrose, fructose) but also bran with bacterial cells in SSF (showing the hydrolyzed starch in
from other compound of cereals and legumes, α- fibers) (Naveena et al., 2005a,b,c).
30 G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34
Table 2
Fermentative production of L(+) lactic acid by amylolytic L. amylophilus GV6
Type of Carbon source Concentration of Nitrogen Fermentation period LA % LA⁎ Reference
fermentation starch source (days)
Submerged Soluble starch 2% Peptone, YE 1 96 96 Vishnu (2000)
5% Peptone, YE 3 90 Vishnu (2000)
9% Peptone, YE 4 76 Vishnu (2000)
Sorghum flour 6% 4.08% Peptone, YE 4 89 73 Vishnu et al. (2002)
Cassava flour 6% 4.94% Peptone, YE 4 88 68 Vishnu et al. (2002)
Wheat flour 6% 4.14% Peptone, YE 4 90 72 Vishnu et al. (2002)
Rice flour 6% 4.68% Peptone, YE 4 86 66 Vishnu et al. (2002)
Barley flour 6% 4.14% Peptone, YE 4 86 65 Vishnu et al. (2002)
Solid state Wheat bran 54.2% Peptone, YE 5 90 66 Naveena et al. (2005b)
Semi-solid state Wheat bran 44.4% Peptone, YE 5 98 78 Naveena (2004)
Submerged Starch 10% RL, YC 2 92 88 Altaf et al. (2007a)
Corn flour 5% 3.7% RL, YC 2.9 96 78.4 Altaf et al. (2007b)
Solid state Wheat bran 60% RL, YC 5 96 77.6 Altaf et al. (2006)
RL — red lentil, YC — bakers yeast cells, YE — yeast extract, LA — lactic acid yield efficiency (g lactic acid produced/g substrate utilized), LA⁎ —
lactic acid production efficiency (g lactic acid produced/g substrate taken).
potato starch and crude starches like sorghum flour, starch as substrate and was found to produce more than
cassava flour, wheat flour, rice flour, barley flour, sweet 90% lactic acid yield (Altaf et al., 2005, 2007a,b) with
potato flour, millet flour, jowar flour, tapioca flour, pearl good starch hydrolyzing ability (Figs. 5–7).
millet flour, refined wheat flour (maida flour) and corn S. bovis 148 was found to directly produce lactic acid
flour (Vishnu et al., 2002; Altaf et al., 2007b). Strain from starch and maximum lactic acid concentration of
GV6 showed 89% lactic acid yield efficiency with 14.2 g/l was observed (Junya Narita et al., 2004). Batch
soluble starch and sorghum flour, 85% with corn starch fermentations on synthetic mixed sugar and starch
and potato starch, 86% with barley flour and rice flour, medium with amylolytic lactic acid bacteria were
88% with cassava flour and 90% with wheat flour studied by Mette Hedegaard Thomsen et al. (2007)
respectively at high substrate concentrations of respec- where L .plantarum was found to actively ferment
tive substrates (Vishnu et al., 2000, 2002; Gopal Reddy mixed carbohydrates (20 g/l) to produce 14.25 g/l lactic
et al., 2006). L. amylophilus GV6 is the most widely acid. Direct and effective lactic acid production by L.
studied amylolytic lactic acid bacterium due to its high manihotivorans LMG18011 for simultaneous sacchar-
lactic acid production ability even at higher substrate ification and fermentation using soluble starch and food
concentrations. Strain GV6 was also studied for its wastes as substrates resulted in 19.5 g L(+)-lactic acid
ability to utilize inexpensive nitrogenous materials with from 200 g food wastes (Ohkouchi and Inoue, 2006). L.
Fig. 5. Scanning Electron Microscope (SEM) photograph of pure Fig. 6. Scanning Electron Microscope (SEM) photograph of starch in
soluble starch granules in MRS broth before sterilization. MRS broth after sterilization (autoclaving).
G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34 31
optimization of fermentation parameters by RSM. Altaf M, Naveena BJ, Reddy G. Screening of inexpensive nitrogen
(Naveena et al., 2005a,b,c). Substitution of peptone sources for production of L(+) lactic acid from starch by amylolytic
Lactobacillus amylophilus GV6 in single step fermentation. Food
and yeast extract with low cost protein/nitrogen sources, Technol Biotechnol 2005;43:235–9.
red lentil flour and bakers yeast cells was studied for Altaf M, Naveena BJ, Venkateshwar M, Kumar EV, Reddy G. Single
L(+) lactic acid production in SSF by L. amylophilus step fermentation of starch to L(+) lactic acid by Lactobacillus
GV6 using wheat bran as support and substrate. The amylophilus GV6 in SSF using inexpensive nitrogen sources to
replace peptone and yeast extract—optimization by RSM. Process
maximum lactic acid production of 46.3 g/100 g wheat
Biochem 2006;41:465–72.
bran having 60 g of starch was obtained at optimized Altaf M, Naveena BJ, Reddy G. Use of inexpensive nitrogen sources
conditions (Altaf et al., 2006). L. amylophilus GV6 and starch for L(+) lactic acid production in anaerobic submerged
showed 96% lactic acid yield efficiency (g lactic acid fermentation. Biores Technol 2007a;98:498–503.
produced/g substrate utilized) and 77.6% lactic acid Altaf M, Venkateshwar M, Srijana M, Reddy G. An economic
production efficiency (g lactic acid produced/ g sub- approach for L-(+) lactic acid fermentation by Lactobacillus
amylophilus GV6 using inexpensive carbon and nitrogen sources.
strate taken) in SSF (Altaf et al., 2005, 2006, 2007a,b). J Appl Microbiol 2007b;103:372–80.
L. amylovorus NRRL B-4542 was utilized in produc- Anuradha R, Suresh AK, Venkatesh KV. Simultaneous saccharifica-
tion of lactic acid using deoiled groundnut cake as solid tion and fermentation of starch to lactic acid. Process Biochem
support with corn starch as substrate in solid-state 1999;35:367–75.
fermentation (Nagarjun et al., 2005). Axelsson L. Lactic acid bacteria: classification and physiology. In:
Salminen S, von Wright A, Ouwehand A, editors. Lactic acid
bacteria: microbiological and functional aspects. 3rd rev. and exp.
10. Conclusions ed.New York: Marcel Dekker, Inc.; 2004. p. 1-66.
Bergmann FW, Abe JI, Hizukuri S. Selection of microorganisms which
Lactic acid fermentation has received extensive produce raw-starch degrading enzymes. Appl Microbiol Biotech-
attention for a long time since its potential applications nol 1988;27:443–6.
Bohak I, Back W, Richter L, Ehrmann M, Ludwing W, Schleifer KH.
in various sectors in particular in foods and preparation Lactobacillus amylolyticus sp. nov., isolated from beer malt and
of biodegradable plastics. Starchy biomass can become beer wort. Syst Appl Microbiol 1998;21:360–4.
an attractive and alternative, cheap substrate replacing Calderon M, Loiseau G, Guyot JP. Nutritional requirements and
costly sugars for lactic acid fermentation. Only few simplified cultivation medium to study growth and energetics of a
amylolytic lactic acid bacteria are reported so far that sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1
during heterolactic fermentation of starch. J Appl Microbiol
could actively ferment starch to lactic acid in single step 2001;90:508–16.
fermentation. Of all the amylolytic lactic acid ferment- Calderon Santoyo M, Loiseau G, Sanoja RR, Guyot JP. Study of starch
ing bacteria, L. amylophilus GV6 was found to be po- fermentation at low pH by Lactobacillus fermentum Ogi E1
tentially utilizing different starchy and nitrogenous reveals uncoupling between growth and a-amylase production at
pH 4. Int J Food Microbiol 2003;80:77–87.
substrates with high lactic acid production efficiency.
Champ MO, Szylit P, Raimbault M, Abdelker N. Amylase production
Isolation and development of potential amylolytic or- by three Lactobacillus strains isolated from chicken crop. J Appl
ganisms may lead to economical production of ster- Bacteriol 1983;55:487–93.
ospecific lactic acid isomers. Chatterjee M, Chakrabarty SL, Chattopadhyay BD, Mandal RK.
Production of lactic acid by direct fermentation of starchy wastes by
Acknowledgements an amylase-producing Lactobacillus. Biotechnol Lett 1997;19:873–4.
Chem systems reports. Biotech routes to lactic acid/polylactic acid,
Process Evaluation/Research Planning (PERP) Program; 2002 (June).
The authors are grateful to CSIR, New Delhi, for Cheng P, Muller RE, Jaeger S, Bajpai R, Jannotti EL. Lactic acid
providing fellowships to BJN and MV to carry out part production from enzyme thinned cornstarch using Lactobacillus
of this work. amylovorus. J Ind Microbiol 1991;7:27–34.
Datta RS, Sai PT, Patric B, Moon SH, Frank JR. Technological and
economic potential of polylactic acid and lactic acid derivatives.
References International congress on chemicals from biotechnology, Hann-
over, Germany; 1993. p. 1–8.
Agati VJP, Guyot J, Morlon-Guyot P, Talamond, Hounhouigan DJ. Datta R, Tsai SP, Bonsignor P, Moon S, Frank J. Technological and
Isolation and characterization of new amylolytic strains of Lacto- economical potential of polylactic acid and lactic acid derivatives.
bacillus fermentum from fermented maize doughs (mawe and ogi) FEMS Microbiol Rev 1995;16:221–31.
from Benin. J Appl Microbiol 1998;85:512–20. Datta R, Henry M. Lactic acid: recent advances in products, processes
Akerberg C, Hofvendahl K, Zacchi G, Hahn-Hagerdal B. Modelling and technologies—a review. J Chem Technol Biotechnol
the influence of pH, temperature, glucose and lactic acid 2006;81:1119–29.
concentrations on the kinetics of lactic acid production by Lacto- Davidson BE, Llanos RM, Cancilla MR, Redman NC, Hillier AJ.
coccus lactis sp. lactis ATCC 19435 in whole wheat flour. Appl Current research on the genetics of lactic acid production in lactic
Microbiol Biotechnol 1998;49:682–90. acid bacteria. Int Dairy J 1995;5:763–84.
G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34 33
Diaz-Ruiz G, Guyot JP, Ruiz-Teran F, Morlon-Guyot J, Wacher C. the occurrence of starch fermenting strains. Int J Food Microbiol
Microbial and physiological characterization of weakly amylolytic 1995;25:159–68.
but fast-growing lactic acid bacteria: a functional role in supporting John RP, Nampoothiri KM, Pandey A. Solid-state fermentation for L-
microbial diversity in pozol, a Mexican fermented maize beverage. lactic acid production from agro wastes using Lactobacillus
Appl Environ Microbiol 2003;69:4367–74. delbrueckii. Process Biochem 2006a;41:759–63.
Dimerci A, Pometto III AL, Johnson KE. Lactic acid production in a John RP, Nampoothiri KM, Pandey A. Simultaneous saccharification and
mixed culture biofilm reactor. Appl Environ Microbiol 1993;59: L-(+)-lactic acid fermentation of protease treated wheat bran using
203–7. mixed culture of lactobacilli. Biotechnol Lett 2006b;28: 1823–6.
Ercolini D, Moschetti G, Blaiotta G, Coppola S. Behavior of variable Junya Narita, Nakahara S, Fukuda H, Kondo A. Efficient production of
V3 region from 16S rDNA of lactic acid bacteria in denaturing L-(+)-lactic acid from raw starch by Streptococcus bovis 148.
gradient gel electrophoresis. Curr Microbiol 2001;42:199–202. J Biosci Bioeng 2004;97:423–5.
Figuerao C, Davila AM, Pourquie J. Lactic acid bacteria of the Junya Narita, Okano K, Kitao T, Ishida S, Sewaki T, Moon-Hee S, et al.
sour cassava starch fermentation. Lett Appl Microbiol 1995;21: Display of α-amylase on the surface of Lactobacillus casei cells by
126–30. use of the PgsA anchor protein, and production of lactic acid from
Giraud E, Lelong B, Raimbault M. Influence of pH and initial lactate starch. Appl Environ Microbiol 2006;72:269–75.
concentration on the growth of Lactobacillus plantarum. Appl Karel M, Jaroslav V, Vera H, Mojmir R. Lactic acid production in a cell
Microbiol Biotechnol 1991;36:96–9. retention continuous culture using lignocellulosic hydrolysate as a
Giraud E, Champailler A, Raimbault M. Degradation of raw starch by substrate. J Biotechnol 1997;56:25–31.
a wild amylolytic strain of Lactobacillus plantarum. Appl Environ Kotzamanidis C, Roukas T, Skaracis G. Optimization of lactic acid
Microbiol 1994;60:4319–23. production from beet molasses by Lactobacillus delbrueckii
Goel MK. Biotechnology: an overview; 1994 (http://www.rpi.edu/ NCIMB 8130. World J Microbiol Biotechnol 2002;18:441–8.
dept/chem-eng/Biotech-Environ/goel.html). Krishnan S, Bhattacharya S, Karanth NG. Media optimization for
Goksungur Y, Guvenc U. Batch and continuous production of lactic production of lactic acid by Lactobacillus plantarum NCIM 2084
acid from beet molasses by immobilized Lactobacillus delbrueckii using response surface methodology. Food Biotechnol 1998;12:
IFO 3202. J Chem Technol Biotechnol 1999;74:131–6. 105–21.
Gopal Reddy, Vishnu C, Naveena BJ, Altaf Md. Amylolytic lactic acid Kristoficova L, Rosenberg M, Vlnova A, Sajbidor J, Cetrik M.
fermentation—a potential technology. In: Shankaraiah K, editor. Selection of Rhizopus strains for L (+) lactic acid and gammali-
Bioresources, biotechnology and bioenterprise, the proceedings of nolenic acid production. Folia Microbiol 1991;36:451–5.
the “National symposium on Bioresources, Biotechnology and Kurusava H, Ishikawa H, Tanaka H. L-lactic acid production from starch
Bioenterprise”; 2004. p. 241–6. by co-immobilized mixed culture system of Aspergilus awamori and
Gopal Reddy, Naveena BJ, Altaf Md. Lactic acid: a potential microbial Streptococcus lactis. Biotechnol Bioeng 1988;31: 183–7.
metabolite. In: Maheshwari DK, Dubey RC, Kang SC, editors. Lee Hs, Se G, Carter S. Amylolytic cultures of Lactobacillus acidophilus:
Biotechnological applications of microorganisms, a techno- potential probiotics to improve dietary starch utilization. J food Sci
commercial approach, vol. 3. New Delhi: I.K International 2001;66:2.
publishing house pvt. Ltd.; 2006. p. 45–66. Lindgren S, Refai O. Amylolytic lactic acid bacteria in fish silage.
Guyot JP, Calderon M, Morlon-Guyot J. Effect of pH control on lactic J Appl Bacteriol 1984;57:221–8.
acid fermentation of starch by Lactobacillus manihotivorans LMG Linko Y, Javanainen P. Simultaneous liquefaction saccharification and
18010T. J Appl Microbiol 2000;88:176–82. lactic acid fermentation on barley starch. Enzyme Microb Technol
Guyot JP, Morlon-Guyot J. Effect of different cultivation conditions on 1996;19:118–23.
Lactobacillus manihotivorans OND32T, an amylolytic Lactoba- Litchfield JH. Microbiological production of lactic acid. Adv Appl
cillus isolated from sour starch cassava fermentation. Int J Food Microbiol 1996;42:45–95.
Microbiol 2001;67:217–25. Mette Hedegaard Thomsen, Guyot JP, Kiel P. Batch fermentations on
Hang YD. Direct fermentation of corn starch to L(+) lactic acid by synthetic mixed sugar and starch medium with amylolytic lactic
Rhizopus oryzae. Biotechnol Lett 1989a;11:299–300. acid bacteria. Appl Microbiol Biotechnol 2007;74:540–6.
Hang YD, Hamemei H, Woodams EE. Production of L(+) lactic acid Mercier P, Yerushalami L, Rouleau D, Dochania D. Kinetics of lactic
by Rhizopus oryzae immobilized in calcium alginate gels. acid fermentations on glucose and corn by Lactobacillus
Biotechnol Lett 1989b;11:119–20. amylophilus. J Chem Technol Biotechnol 1992;55:111–21.
Hang YD. Direct fermentation of cornstarch to L(+) lactic acid by Mirasol F. Lactic acid prices falter as competition toughens. Chemical
Rhizopus oryzae. US Patent 4,963,486; 1990. market reporter; 1999 (March).
Hofvendahl K, Hahn-Hägerdal B. Factors affecting the fermentative Moo-Young M, Moreira AR, Tengerdy RP. In: Smith JE, Berry DER,
lactic acid production from renewable resources. Enzyme Microb Kristiansen B, editors. The filamentous fungi, vol. 4. London: Pub:
Technol 2000;26:87-107. Edward Arnold; 1983. p. 117–44.
Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U. Morlon-Guyot J, Guyot JP, Pot B, Jacobe de Haut I, Raimbault M.
Taxonomy and important features of probiotic microorganisms in Lactobacillus manihotivorans sp. nov., a new starch-hydrolyzing
food nutrition. Am J Clin Nutr 2001;73:365S–73S. lactic acid bacterium isolated from cassava sour starch fermenta-
Jarvis L. Prospects for lactic acid are healthy as demand for all end uses tion. Int J Syst Bacteriol 1998;48:1101–9.
grows. Chemical market reporter; 2003 (Feb 10). Nagarjun PA, Rao RS, Rajesham S, Rao LV. Optimization of lactic
Jay JM. Fermentation and fermented dairy products. Modern food acid production in SSF by Lactobacillus amylovorus NRRL B-
microbiology. 6th edition. Gaithersburg, USA: An Aspen 4542 using Taguchi methodology. J Microbiol 2005:38–43.
Publication, Aspen Publishers, Inc.; 2000. p. 113–30. Nakamura LK. Lactobacillus amylovorus a new starch-hydrolyzing
Johansson ML, Sanni A, Lonner C, Molin G. Phenotypically-based species from cattle waste-corn fermentations. Int J Syst Bacteriol
taxonomy using API 50 CH of lactobacilli from Nigerian Ogi, and 1981;31:56–63.
34 G. Reddy et al. / Biotechnology Advances 26 (2008) 22–34
Nakamura LK, Crowell CD. Lactobacillus amylolyticus. A new starch Rojan PJ, Nampoothiri KM, Nair AS, Pandey A. L(+)-Lactic acid
hydrolyzing species from swine waste corn fermentation. Dev Ind production using Lactobacillus casei in solid-state fermentation.
Microbiol 1979;20:531–40. Biotechnol Lett 2005;27:1685–8.
Naveena BJ, Amylolytic bacterial L(+) lactic acid production in solid Saha BC, Nakamura LK. Production of mannitol and lactic acid by
state fermentation and molecular identification of the strain. Ph.D. fermentation with Lactobacillus intermedius NRRL B-3693.
thesis, Osmania University, Hyderabad, India 2004. Biotechnol Bioeng 2003;82:865–71.
Naveena BJ, Vishnu C, Altaf Md, Reddy G. Wheat bran an Sanni A, Morlon-Guyot J, Guyot JP. New efficient amylase-producing
inexpensive substrate for production of lactic acid in solid state strains of Lactobacillus plantarum and L. fermentum isolated from
fermentation by Lactobacillus amylophilus GV6-optimization of different Nigerian traditional fermented foods. Int J Food Microbiol
fermentation conditions. J Sci Ind Res 2003;62:453–6. 2002;72:53–62.
Naveena BJ, Altaf Md, Bhadriah K, Reddy G. Production of L(+) lactic Senthuran A, Senthuran V, Mattiasson B, Kaul R. Lactic acid
acid by Lactobacillus amylophilus GV6 in semi-solid state fermentation in a recycle batch reactor using immobilized Lacto-
fermentation using wheat bran. Food Technol Biotechnol 2004;42: bacillus casei. Biotechnol Bioeng 1997;55:843–53.
147–52. Sharma N, Wati L, Singh D. Production of lactic acid during
Naveena BJ, Altaf Md, Bhadriah K, Reddy G. Selection of medium bioremediation of anaerobically digested molasses spent wash.
components by Plackett–Burman design for production of L(+) Indian J Microbiol 2003;43:119–21.
lactic acid by Lactobacillus amylophilus GV6 in SSF using wheat Sule Bulut, Elibol M, Ozer D. Effect of different carbon sources on L
bran. Biores Technol 2005a;96:485–90. (+)-lactic acid production by Rhizopus oryzae. Biochem Eng J
Naveena BJ, Altaf Md, Bhadrayya K, Madhavendra SS, Reddy G. 2004;21:33–7.
Direct fermentation of starch to L(+) lactic acid in SSF by Lacto- Stiles ME, Holzapfel WH. Review article: lactic acid bacteria of foods
bacillus amylophilus GV6 using wheat bran as support and and their current taxonomy. Int J Food Microbiol 1997;36:1-29.
substrate—medium optimization using RSM. Process Biochem Tsao GT, Cao NJ, Cong CS. Production of multifunctional organic
2005b;40:681–90. acids from renewable sources. Adv Bioeng Biotechnol 1999;65:
Naveena BJ, Altaf M, Bhadriah K, Reddy G. Screening and 245–77.
interaction effects of physical parameters total N content and Venkatesh KV. Simultaneous saccharification and fermentation of
buffer on L(+) Lactic acid production in SSF by Lactobacillus cellulose to lactic acid. Bioresour Technol 1997;62:91–8.
amylophilus GV6 using Taguchi designs. Ind J Biotechnol Vickroy TB. Lactic acid. In: Moo-Young A, editor. Comprehensive
2005c;4(3): 301–28. biotechnology, vol. 3. Toronto: Pub: Dic Pergamon Press; 1985. p.
Nwankwo D, Anadu E, Usoro R. Cassava fermenting organisms. 761–76.
MIRCEN J 1989;5:169–79. Vishnu C, Sudha Rani K, Reddy G, Seenayya G. Amylolytic bacteria
Olympia M, Fukuda H, Ono H, Kaneko Y, Takano M. Characterization producing lactic acid. J Sci Ind Res 1998;57:600–3.
of starch-hydrolyzing lactic acid bacteria isolated from a fermented Vishnu C., Single step fermentation of starch to L(+) lactic acid by
fish and rice food, “Burong Isda,” and its amylolytic enzyme. amylolytic Lactobacillus amylophilus GV6. Ph. D. Thesis in
J Ferment Bioeng 1995;80:124–30. Microbiology, Osmania University, Hyderabad, India. 2000.
Ohkouchi Y, Inoue Y. Direct production of L(+)-lactic acid from starch Vishnu C, Seenayya G, Reddy G. Direct fermentation of starch to L(+)
and food wastes using Lactobacillus manihotivorans LMG18011. lactic acid by amylase producing Lactobacillus amylophilus GV6.
Bioresour Technol 2006;97:1554–62. Bioprocess Eng 2000;23:155–8.
Pandey A. Recent process developments in solid state fermentation. Vishnu C, Seenayya G, Reddy G. Direct fermentation of various pure
Process Biochem 1992;27:109–17. and crude starchy substrates to L(+) lactic acid using Lactobacillus
Pandey A, Soccol CR, Rodriguez-Leon JA, Nigam P. Solid state amylophilus GV6. World J Microbiol Biotechnol 2002;18:429–33.
fermentation in biotechnology: fundamentals and applications. Vishnu C, Naveena BJ, Altaf Md, Venkateshwar M, Reddy G.
New Delhi: Asiatech Publishers; 2001. Amylopullulanase: a novel enzyme of L. amylophilus GV6 in
Qunhui Wang, Wang X, Wang X, Hongzhi MA, Ren N. Bioconversion direct fermentation of starch to L(+) lactic acid. Enzyme Microb
of kitchen garbage to lactic acid by two wild strains of Lactoba- Technol 2006;38:545–50.
cillus species. J Environ Sci Health 2005;40:1951–62. Wee YJ, Kim JN, Ryu HW. Biotechnological production of lactic acid
Raccach M, Bamiro T. The effect of temperature on the lactic acid and its recent applications. Food Technol Biotechnol 2006;44:
fermentation of rye flour. Food Microbiol 1997;14:213–20. 163–72.
Ramesh MV. A wonder chemical that will help make biodegradable Xavier S, Lonsane BK. Sugarcane pressmud as a novel and
plastic, why India needs to milk the full potential of lactic acid. inexpensive substrate for production of lactic acid in a solid state
India markets empowering business; 2001 (April 2). fermentation system. Appl Microbiol Biotechnol 1994;41:291–5.
Richter K, Trager A. L(+) Lactic acid from sweet sorghum by Xiaodong W, Xuan G, Rakshit SK. Direct fermentation of lactic acid
submerged and solid state fermentations. Acta Biotechnol from cassava or other starch substrates. Biotechnol Lett 1997;9:
1994;14:367–78. 841–3.
Richter K, Berthold C. Biotechnological conversion of sugar and Yumoto I, Ikeda K. Direct fermentation of starch to L(+)-lactic acid
starchy crops into lactic acid. J Agric Eng Res 1998;71:181–91. using Lactobacillus amylophilus. Biotechnol Lett 1995;17:543–6.
Rodriguez-Sanoja R, Morlon-Guyot J, Jore J, Pintado J, Juge J, Guyot Zhang DX, Cheryan M. Direct fermentation of starch to lactic acid by
JP. Comparative characterization of complete and truncated forms Lactobacillus amylovorus. Biotechnol Lett 1991;10:733–8.
of Lactobacillus amylovorus a-amylase and the role of the C- Zhang DX, Cheryan M. Starch to lactic acid in a continuous membrane
terminal direct repeats in raw starch binding. Appl Environ reactor. Process Biochem 1994;29:145–50.
Microbiol 2000;66:3350–6.