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The aims of this research were to investigate the potential for improvement of bioethanol fermentation by microwave pre-treatment of triticale, as well as the possibility of using triticale stillage (a by-product of bioethanol fermentation) as a suitable medium for lactic acid fermentation, either without or with the optimal addition of CaCO3.
The enzymatic hydrolyzate obtained from the most effective pretreatment condition, containing glucose and xylose was used as a fermenting medium for lactic acid production.
Serial 10-fold dilutions of homogenates were plated on Man Rogosa and Sharp Agar (MRS), a specific medium for lactic acid bacteria, and incubated under microaerobic conditions (5% CO2) at 35°C for 120 hr.
Freeze dried commercial Lactobacillus acidophilus NCFM (NCFM; Danisco USA Inc., Madison, US-WI) was revived in semisynthetic medium for lactic acid bacteria (LABSEM) [ 28] supplemented with 1% (w/v) of either cellobiose or glucose (Sigma-Aldrich, Brøndby, Denmark).
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The de Man, Rogosa, and Sharpe medium (MRS medium) for culturing lactic acid-producing bacteria was purchased from MERCK, Germany.
In this study, a genetically engineered Escherichia coli strain, HBUT-D (ΔpflB Δpta ΔfrdABCD ΔadhE Δald ΔcscR), was initially evaluated on a laboratory scale (7 L) in a glucose (130 g L−1) mineral salts medium for d-lactic acid fermentation using 6 N KOH, Ca(OH 2 or NH4OH as the neutralizing agent.
However, from a microbiological perspective, milk can be viewed as a highly nutritious growth medium for beneficial organisms (e.g., lactic acid bacteria) as well as numerous spoilage organisms (e.g., Gram-negative psychrotrophs) and bacterial pathogens (e.g., Salmonella, Listeria).
Samples were incubated for 5 minutes at 60°C in NaOH 1M, and then cooked in Hoyer's medium (Hoyers: lactic acid, 1∶1; v/v) for 20 min at 60°C.
Our blood is tested for lactic acid to see how hard we're pushing ourselves too.
Moreover, although common lactic acid microorganism cannot use sugar alcohols for lactic acid production, the strain was able to ferment sorbitol slightly.
Food-grade expression systems have been widely developed and investigated for lactic acid bacteria.
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