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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
Lactic acid bacteria
Phenyllactic acid
Issue Date: 2023
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.
ISSN: 2190-6815
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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