Integral utilisation of barley husk for the production of food additives

A new and effective chemical–biotechnological process for the global utilisation of barley husk (obtained from the spent grains in the brewing process) is reported. With the proposed process the three main components of the lignocellulosic residue (cellulose, hemicellulose and lignin) are utilised. A first treatment with sulfuric acid (pre‐hydrolysis) allowed the solubilisation of hemicelluloses to give xylose and glucose‐containing liquors (suitable to make fermentation media for the continuous lactic acid (LA) production with L. pentosus) and a solid phase containing cellulose and lignin. In this set of experiments, a maximum volumetric productivity (Q_P) = 2.077 g L^?1 h^?1 and product yield (Y_P/S) = 0.62 g g^?1 were obtained for a dilution rate of 0.01 h^?1. The solid residues from pre‐hydrolysis were treated with NaOH in order to increase their cellulase digestibility, and dissolve the lignin content. The cellulose residue was used as substrates for lactic acid production by simultaneous saccharification and fermentation (SSF) in media containing Trichoderma reesei cellulases and Lactobacillus rhamnosus cells using the complete MRS broth or a cheaper medium. In both cases similar LA concentrations and volumetric productivities were achieved (P = 73.4–71.0 g L^?1 and Q_P = 1.28–1.25 g L^?1 h^?1, respectively), where P is LA concentration. The lignin solution obtained after the alkaline treatment was extracted with ethyl acetate in order to obtain the phenolic components. The extract obtained at pH 3 showed three times more antioxidant activity than the one extracted at pH 12.8, with an EC₅₀ of 1.396 g L^?1 for pH 3 and 4.604 g L^?1 for pH 12.8. The best extracts showed twice antioxidant activity than BHT. Copyright © 2007 Society of Chemical Industry     

Revalorisation of vine trimming wastes using Lactobacillus acidophilus and Debaryomyces hansenii

BACKGROUND: Mild acid treatments of vine‐shoot trimmings result in the hydrolysis of hemicellulosic sugars that can be utilised by Lactobacillus acidophilus CECT‐4179 (ATCC 832) and Debaryomyces hansenii NRRL Y‐7426 as carbon sources to obtain food additives. Since the high content of glucose in these hydrolysates reduces the effective bioconversion of xylose into xylitol by D. hansenii, the use of Lactobacillus acidophilus, one of the main probiotic species, allows this problem to be solved by the selective consumption of glucose. In order to use both sugars (glucose and xylose), hemicellulosic vine‐shoot trimming hydrolysates can be sequentially fermented by both micro‐organisms. RESULTS: It was found that, in the first step, L. acidophilus generated almost exclusively lactic acid (32.7 g of lactic acid L^?1, Q_LA = 1.363 g L^?1 h^?1, Y_LA/S = 0.72 g g^?1) by homofermentative degradation of sugars (mainly glucose), and in the second step, the remaining hemicellulosic sugars were transformed primarily into xylitol by Debaryomyces hansenii (31.3 g of xylitol L^?1, Q_Xylitol = 0.708 g L^?1 h^?1, Y_Xylitol/S = 0.66 g g^?1). Furthermore, L. acidophilus proved to be a strong cell‐bounded biosurfactant producer. Cell extracts were able to reduce the surface tension (ST) of PBS in 18 mN m^?1 units. Lactobacillus acidophilus cells showed no difference in viability before or after PBS extraction of biosurfactants, achieving values of 0.9 × 10⁹ colony‐forming units (CFU) mL^?1 in both cases. CONCLUSIONS: These results have made a serious contribution to the re‐evaluation of a useless and pollutant residue, producing a wide range of natural food additives. Copyright © 2008 Society of Chemical Industry     

Simultaneous lactic acid and xylitol production from vine trimming wastes

Hemicellulosic hydrolyzates from vineshoot trimmings obtained by dilute sulfuric acid hydrolysis were evaluated for xylitol production by Debaryomyces hansenii NRRL Y‐7426. Bioconversion was not efficient, however, since a mixture of products (mainly ethanol) was achieved. Taking into account that hexoses (such as glucose or mannose) can inhibit xylose metabolism by repression and inactivation of the xylose transport system or catabolic enzymes and that these hemicellulosic hydrolyzates are characterized by a high glucose concentration, a novel technology was developed, sequentially transforming glucose into lactic acid by Lactobacillus rhamnosus followed by fermentation of xylose into xylitol by Debaryomyces hansenii after L. rhamnosus removal by microfiltration. Optimal conditions were achieved using detoxified concentrated hemicellulosic hydrolyzates, after CaCO₃ addition in both stages of fermentation and using nitrogen purges after sampling in order to reduce the oxygen dissolved. Under these conditions 31.5 g lactic acid L^?1 (Q_LA = 1.312 g L^?1 h^?1 and Y_LA/S = 0.93 g g^?1) and 27.5 g xylitol L^?1 (Q_Xylitol = 0.458 g L^?1 h^?1 and Y_Xylitol/S = 0.53 g g^?1) were produced. Finally, lactic acid was selectively recovered using the resin Amberlite IRA 400 (0.0374 g of lactic acid g^?1 of dry resin), allowing a further recovery of xylitol by sequential stages of adsorption, concentration, ethanol precipitation, concentration and crystallization to obtain food‐grade xylitol according to a developed process. Copyright © 2007 Society of Chemical Industry     

Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological,rheological and sensorial properties of fermented milks

A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^?1 whey protein concentrate (WPC) was added during the manufacturing process. Samples were fermented employing a commercial probiotic starter culture (ABT‐2), which contained Streptococcus thermophilus ST‐20Y, Lactobacillus acidophilus LA‐5 and Bifidobacterium lactis BB‐12. The acidification process was dependent on the WPC addition, which favoured the increase of viable counts, but fermentation was not influenced by the milk fat composition. The highest counts of the probiotic strains, L acidophilus LA‐5 (3.3 × 10⁵ cfu g^?1) and B lactis BB‐12 (5.5 × 10⁷ cfu g^?1), after 21 days of storage at 4 °C, were found in fermented products derived from W3DD supplemented with WPC. Addition of WPC also increased the firmness of the products and reduced syneresis. No apparent colour changes due to fat composition or WPC supplementation were observed in the products. Milk fat replacement by oils rich in ω‐3 polyunsaturated fatty acids had a negative influence on the product texture but did not affect the typical yoghurt flavour. These defects were overcome by the addition of 30 g l^?1 WPC, which improved the appearance, texture and general acceptability scores in the product. Copyright © 2004 Society of Chemical Industry     

Improvement of L(+)‐lactic acid production from cassava wastewater by Lactobacillus rhamnosus B 103

BACKGROUND: L (+)‐Lactic acid is used in the pharmaceutical, textile and food industries as well as in the synthesis of biodegradable plastics. The aim of this study was to investigate the effects of different medium components added in cassava wastewater for the production of L (+)‐lactic acid by Lactobacillus rhamnosus B 103. RESULTS: The use of cassava wastewater (50 g L^?1 of reducing sugar) with Tween 80 and corn steep liquor, at concentrations (v/v) of 1.27 mL L^?1 and 65.4 mL L^?1 respectively led to a lactic acid concentration of 41.65 g L^?1 after 48 h of fermentation. The maximum lactic acid concentration produced in the reactor after 36 h of fermentation was 39.00 g L^?1 using the same medium, but the pH was controlled by addition of 10 mol L^?1 NaOH. CONCLUSION: The use of cassava wastewater for cultivation of L. rhamnosus is feasible, with a considerable production of lactic acid. Furthermore, it is an innovative proposal, as no references were found in the scientific literature on the use of this substrate for lactic acid production. Copyright © 2010 Society of Chemical Industry     

Improving downstream processes to recover tartaric acid,tartrate and nutrients from vinasses and formulation of inexpensive fermentative broths for xylitol production

BACKGROUND: Vinasses, the main liquid wastes from the distillation process of grape marc and wine lees, are acidic effluents with high organic content, including acids, carbohydrates, phenols, and unsaturated compounds with high chemical oxygen demand, biological oxygen demand and solid concentrations. These wastes can be revalued to provide additional benefits when they are employed as feedstock of some compounds including tartaric acid, calcium tartrate and economic nutrients for the elaboration of fermentable broths. RESULT: This study attempts to recover tartaric acid and calcium tartrate from vinasses. All the tartaric acid initially solubilised was recovered in both processes. The residual streams can be successfully employed as economic nutrients for the xylose to xylitol bioconversion, achieving higher global volumetric productivities (Q_{P, xylitol} = 0.232 g L^?1 h^?1) and products yields (Y_xylitol/S = 0.57 g g^?1) than fermentations carried out using commercial nutrients (Q_{P, xylitol} = 0.193 g L^?1 h^?1 and Y_xylitol/S = 0.55 g g^?1 respectively). CONCLUSION: Tartaric acid can be recovered from vinasses in the form of tartaric acid crystals and calcium tartrate. The residual streams generated in the process can be used as economic nutrients for the production of xylitol by D. hansenii. Copyright © 2010 Society of Chemical Industry     

Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process

The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots (Dendrocalamus latiflorus) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0?3 days). After pickling for 7 days, Lactococcus lactis significantly increased (P < 0.05, quantities were 6.39 × 10⁵ copies μL^?1) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 10⁶ copies μL^?1). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 10⁷ copies μL^?1) became higher than those of Lc. lactis (1.43 × 10⁷ copies μL^?1) after pickling for 56 days. The pickling process was initiated by Lc. lactis, followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp.     

Use of spent brewer's yeast in L‐(+) lactic acid fermentation

The application of by‐products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L‐(+)‐LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5–50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L‐(+)‐LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95–3.32 × 10⁹ CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L‐(+)‐lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L‐(+)‐LA yield (89%) and volumetric productivity (0.89 g/L h^?1) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY. © 2019 The Institute of Brewing & Distilling     

Optimisation of fermentation conditions for probiotication of sorghum wort by Lactobacillus acidophilus LA5

Probiotics are considered as significant segments of functional foods. The response surface methodology was used to optimise the fermentation process conditions for the development of a probiotic sorghum wort beverage fermented with Lb. acidophilus LA5. The central composite design was applied with three fermentation parameters such as temperature, inoculation dosage and initial pH. Each parameter was varied at three levels. All parameters had single or interaction significant effects (P < 0.05) on the response variables. The models were highly significant with very low P ‐values. The optimum fermentation conditions were as follows: temperature 33 °C, inoculation dosage 0.8 OD₆₀₀ and pH 5.3. Under these conditions, a probiotic beverage with viable bacterial cell concentration of 8.0 log10 cfu mL^?1, final pH 3.7, lactic acid 3.2 g L^?1 and total sugar 52.7 g L^?1 can be produced. The validation experiments showed a good agreement between the experimental and predicted values. The results showed that sorghum wort is a suitable medium to produce probiotic beverages fermented with Lb. acidophilus LA5.     

Batch kinetics and modelling of ethanolic fermentation of whey

The fermentation of whey by Kluyveromyces marxianus strain MTCC 1288 was studied using varying lactose concentrations at constant temperature and pH. The increase in substrate concentration up to a certain limit was accompanied by an increase in ethanol formation, for example, at a substrate concentration of 10 g L^?1, the production of ethanol was 0.618 g L^?1 whereas at 50 g L^?1 it was 3.98 g L^?1. However, an increase in lactose concentration to 100 g L^?1 led to a drastic decrease in product formation and substrate utilization. The maximum ethanol yield was obtained with an initial lactose concentration of 50 g L^?1. A method of batch kinetics was utilized to formulate a mathematical model using substrate and product inhibition constants. The model successfully simulated the batch kinetics observed at S₀ = 10 and 50 g L^?1 but failed in case of S₀ = 100 g L^?1 because of strong substrate inhibition.     

In vitro culture of Pandanus amaryllifolius and enhancement of 2‐acetyl‐1‐pyrroline,the major flavouring compound of aromatic rice,by precursor feeding of L‐proline

Shoots, plantlets and semi‐differentiated callus (SDC) cultures of Pandanus amaryllifolius capable of producing high levels of basmati rice flavour were established in vitro using Murashige and Skoog nutrient medium. A total of 10% of the initial explants responded to produce shoot cultures in the presence of benzylamino purine (BAP) (0.5 mg L^?1) and glutamine (100 mg L^?1). Leaf explants and basal portions of shoots produced SDC whereas elongated in vitro shoots could be continuously multiplied, using BAP (1.5 mg L^?1) and kinetin (Kn) (1.0 mg L^?1), and rooted in half‐strength medium for ex vitro cultivation leading to a process of micropropagation. Steam‐distillation extraction (SDE) followed by gas chromatography‐mass spectrometry (GC‐MS) analysis of various cultured organs and spent liquid medium used for SDC revealed the presence of 2‐acetyl‐1‐pyrroline (2‐AP) to various extents. This 2‐AP compound has been identified as the major flavouring compound of scented basmati and other scented rice varieties. 2‐AP was found to be highest, on a fresh weight basis, in SDC (19.7 mg kg^?1) on the 40th day, whereas in vitro roots, shoots and field leaves (of one‐year‐old plant) had lower levels of 15, 6.8 and 14 mg kg^?1, respectively. Further enhancement of 2‐AP in SDC using precursor was possible by feeding into medium 1 mmol L^?1 of L ‐proline where a highest level of 21.67 ppm of 2‐AP accumulated on the seventh day whereas a higher level of 2 mmol L^?1 of L ‐proline suppressed 2‐AP levels. The present report is the first on the tissue culture studies of P. amaryllifolius where continuous production of plantlets as well as synthesis of high levels of 2‐AP has been documented. Copyright © 2005 Society of Chemical Industry     

Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine)

The aim of this study was to investigate the production of biogenic amines (BA), histamine and tyramine by some probiotic lactic acid bacteria (LAB). Fifteen strains representing six LAB species were screened qualitatively by growing them in a decarboxylase medium. Quantitative analysis was carried out by HPLC analysis with direct derivatization of acid extracts. Lactobacillus casei (TISTR 389) and Lactobacillus delbrueckii subsp. bulgaricus (TISTR 895) were found to produce BA. The highest levels of histamine (1820.9 ± 3.5 mg L^?1) and tyramine (5486.99 ± 47.6 mg L^?1) formation were observed for the TISTR 389 strain, while TISTR 895 produced only histamine (459.1 ± 0.63 mg L^?1) in the decarboxylase broth. Biogenic amine potential was not observed for the Lactobacillus acidophilus, Lactobacillus lactis subsp. lactis, Lactococcus lactis subsp. lactis, and Lactobacillus plantarum strains studied. This study confirmed that BA formation is strain dependent and not related to the species. Therefore, careful screening for amino acid decarboxylase activity is recommended before selecting LAB as appropriate starter or probiotic strains in food and dairy industry.     

Comparison of the performances of different fermentation strategies on cell growth and bacteriocin production by Lactobacillus curvatus CWBI‐B28

The dynamics of cell growth and bacteriocin production by Lactobacillus curvatus CWBI‐B28 in modified De Man/Rogosa/Sharp (mMRS) broth with various concentrations of glucose and complex nitrogen source (CNS; peptone, yeast extract and meat extract) was investigated in flask fermentations and in a laboratory fermentor using batch and fed‐batch cultivations. In fed‐batch fermentation the rate of feeding of the reactor with the substrates was either maintained constant (0.12 L h^?1) or varied exponentially as a function of time. The results showed that both cell growth and bacteriocin activity were influenced by changes in the concentrations of glucose and CNS. Optimal growth and bacteriocin activity were obtained in mMRS broth containing 40 g L^?1 glucose and 40 g L^?1 CNS (mMRS_40/40). A bacteriocin titre of 4266 AU mL^?1 and a cell count of 8.7 log colony‐forming units (cfu) mL^?1 were recorded when this medium was used for cultivation. In batch fermentation using the same medium, a higher cell count (9.5 log cfu mL^?1) and twice as much bacteriocin as in flask fermentation were produced. The highest bacteriocin titre (8533 AU mL^?1) was obtained with fed‐batch fermentation at an exponentially varying rate of feeding. Bacteriocin activity and cell dry mass did not always correlate. Copyright © 2007 Society of Chemical Industry     

Evaluation of the conditions of carotenoids production in a synthetic medium by Sporidiobolus salmonicolor (CBS 2636) in a bioreactor

This work studied the cultivation conditions for the production of carotenoids by Sporidiobolus salmonicolor (CBS 2636) in a bioreactor. A Plackett–Burman design was used for the screening of the most important factors, followed by a complete second order design, to maximise the concentration of total carotenoids. The maximum concentration of 3425.9 μg L^?1 of total carotenoids was obtained in a medium containing 80 g L^?1 glucose, 15 g L^?1 peptone and 5 g L^?1 malt extract, with an aeration rate 1.5 vvm, 180 r.p.m., 25 °C and an initial pH of 4.0. Fermentation kinetics showed that the maximum concentration of total carotenoids was reached after 90 h of fermentation. Carotenoid bio‐production was partially associated with cell growth. The specific carotenoid production (Y_P/X) was 238 μg carotenoids/g cells, whereas Y_P/S (substrate to product yield) was 41.3 μg g^?1. The specific growth rate (μ_x) was 0.045 h^?1. The highest cell and total carotenoid productivity were 0.19 g L^?1 h^?1 and 56.9 μg L^?1 h^?1, respectively.     

Physiological approach to heterologous human serum albumin production by Kluyveromyces lactis in chemostat culture

Production of recombinant human serum albumin (rHSA) controlled by the constitutive promoter phosphoglycerate kinase was studied in Kluyveromyces lactis. It was governed by both cell concentration and glycolytic flow. The triggering of the fermentation metabolism by unfavourable culture conditions (pH, pO₂, D) caused a decrease in the synthesis of the heterologous protein. The highest productivity (75 mg 1^?1 per h) and rHSA concentration (62 mg 1^?1) were obtained in chemostat culture with a dilution rate of 0·12 h^?1 and with 38 g 1^?1 dry weight.     

Effect of calcium chloride on mechanical properties and microbiological characteristics of cv. Conservolea naturally black olives fermented at different sodium chloride levels

The effect of calcium chloride (CaCl₂)(5 gL^?1) and sodium chloride (NaCl) concentration (40, 60 and 8 gL^?1) on the microbiological and mechanical properties of naturally black olives of cv. Conservolea in brines was studied. In 40 and 60 g L^?1 brines the growth of lactic acid bacteria was favoured over that of yeasts, resulting in rather complete lactic acid fermentation as indicated by high free acidity (9.8–11.5 g lactic acid L^?1) and low pH (3.7–3.8). At 80 g L^?1 brine, yeasts were the dominant members of the microflora, rendering a product with lower acidity (8 g lactic acid L^?1) and higher pH (4.3–4.5). In the presence of CaCl₂ there was a consistent increase in the depth of the peripheral region in which cell wall breakage occurred. When cells separated, perforated walls were observed at sites associated with plasmodesmata. The flesh was strongest and stiffest when CaCl₂ was added to olives treated with 40 g L^?1 brine, consistent with cell wall breakage being the predominant mode of failure. The only observed effect on the mechanical properties of the skin was a stiffening at 60 g L^?1 brine on addition of CaCl₂. Copyright © 2007 Society of Chemical Industry     

Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

BACKGROUND: In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well‐known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form. Lactic acid bacteria are traditionally used in the production of fermented foods; nevertheless their behavior and metabolite production are considerably influenced by the substrate. The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. RESULTS: All investigated strains grew well (in the range 10⁹ cfu mL^?1) in the media. The organic acids (lactic acid, 110–337 mmol L^?1; acetic acid, 0–180 mmol L^?1; and succinic acid, 0–79 mmol L^?1), hydrogen peroxide (0.25–1.77 mg L^?1), mannitol (0.06–3.24 g L^?1), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain, which will be demonstrated and discussed in the paper. CONCLUSION: Our results showed that lactobacilli can be used for the fermentation of Jerusalem artichoke, which in this form could be used, alone or mixed with other raw food material, as a new synbiotic functional food. Copyright © 2011 Society of Chemical Industry     

Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast

Yeast extract (YE) is a kind of umami additives used in fermented condiments, it also has special yeasty flavour (YF), which is not widely accepted by some consumers. In this paper, the technology of mixed microbial transformation was applied to eliminate or cover up YF during mixed fermentation. FG10, which is produced by Hubei Angel Yeast Co. Ltd, is a kind of YE that has the distinctive YF and has been applied to the market. It had good sensory evaluation after 6 h with Saccharomycopsis fibuligera and Lactococcus lactis. At 6 h, compared with single fermentation, the number of bacteria of L. lactis was enhanced by 34.28%, and the number of bacteria of S. fibuligera was reduced by 47.93%. The yeasty flavoured substances propionic acid and butyric acid were completely removed. The result of GC-MS showed that acetal, phenyl acetaldehyde, 2,4-dimethylbenzaldehyde, benzaldehyde, isoamyl alcohol, 5-methyl-2-furan methanol, phenylethanol were generated or increased. Furthermore, the amino acids of YE were significantly different after fermentation by different microorganisms (P < 0.05), The flavour compounds and amino acids in YE before and after fermentation had closely correlation (r = 0.94), the consumption of amino acids in mixed fermentation promoted the variety of corresponding flavour compounds, which boosted the formation of free YF YE. In addition, taste substances lactic acid generated 6.27 ± 0.115 g L⁻¹ and nucleotides improved 15.05%, which were beneficial to natural YF free seasoning with YE as raw material.     

Bioconversion of agro‐industrial by‐products to lactic acid using Lactobacillus sakei and two Pediococcus spp. strains

The aim of this study was to evaluate the bioconversion efficiency of rich in cellulose agro‐industrial by‐products such as wheat bran (WB), spent distiller's grain with solids (DGS), brewer's spent grain (BSG) and lupin (Lupinus angustifolius L.) wholemeal fraction (LF) to lactic acid (LA) using acid tolerant lactic acid bacteria (LAB) strains Lactobacillus sakei KTU05‐06, Pediococcus acidilactici KTU05‐7 and P. pentosaceus KTU05‐9. Carbohydrase preparation Depol^? 692L was used for the hydrolysis of non‐starch polysaccharides. Analysed raw materials were suitable substrates for LAB propagation and L‐lactic acid production. The lowest pH (3.6) was found in LF medium after 48 h fermentation with P. acidilactici and P. pentosaceus strains. The lowest pH (3.86) was measured in WB fermented with L. sakei, and in DGS and BSG (pH 3.8 and 3.9 respectively) fermented with P. acidilactici. The highest endoxylanase activity was excreted by the P. acidilactici and P. pentosaceus (84 and 69 XU g^?1 respectively), and the highest α‐amylase activity was of L. sakei (255.6 AU g^?1) after 24 h incubation in WB medium. The L‐lactic acid concentration of 86.11 g kg^?1 was reached after the bioconversion of hydrolysed WB in combination with 48 h fermentation by P. pentosaceus KTU05‐9 strain. LA contents between 222 and 282 mg kg^?1 was produced from lupin processing residues via fermentation using P. acidilactici and P. pentosaceus KTU05‐9 strains. The major challenge within the presented study is the viability of tested LAB in cereal waste media and effective LA production at a low pH (3.6–3.8).     

Xylitol bioproduction from wheat straw: hemicellulose hydrolysis and hydrolyzate fermentation

A 2² central composite design with five center points was performed to estimate the effects of temperature (120, 130 and 140 °C) and acid loading (100, 150 and 200 mg g^?1) on the yield of monomeric xylose recovery from wheat straw hemicellulose (Y_S/RM). Under the best hydrolysis condition (140 °C and 200 mg g^?1), a Y_S/RM of 0.26 g g^?1 was achieved. After vacuum concentration and detoxification by pH alteration and active charcoal adsorption, the hydrolyzate was used as source of xylose for xylitol bioproduction in a stirred tank reactor. A xylitol production of 30.8 g L^?1 was achieved after 54 h^?1 of fermentation, resulting in a productivity (Q_P) of 0.57 g L^?1 h^?1 and bioconversion yield (Y_P/S) of 0.88 g g^?1. The maximum specific rates of xylose consumption and xylitol production were 0.19 and 0.15 g g^?1 h^?1, respectively. Copyright © 2006 Society of Chemical Industry