García Cristina, Rendueles Manuel, Díaz Mario
Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería s/n, 33071, Oviedo, Spain.
Bioprocess Biosyst Eng. 2017 Jul;40(7):1111-1122. doi: 10.1007/s00449-017-1773-3. Epub 2017 Apr 27.
Pseudomonas taetrolens has recently been revealed as an effective microbial producer of lactobionic acid from carbohydrates contained in dairy byproducts. In terms of food industrial applications, the implementation of lactobionic acid biosynthesis coupled with the classic bacterial production of lactic acid appears an important goal. This research paper studies the simultaneous fermentation of residual cheese whey by P. taetrolens and Lactobacillus casei to co-produce lactic and lactobionic acids. Experimental data showed the importance of the interactions established between the two microorganisms. Changes in physiology, viability, growth, and productive capacity were tested experimentally. Lactobacillus was not seen to suffer any appreciable stress, but considerable variations were observed in the Pseudomonas behavior presumably owing to inhibitory lactic metabolites, interaction that can be classified as microbial amensalism. As to production, lactic acid remained without significant changes in mixed fermentations, whereas the production of lactobionic acid decreased sharply due to the competitive exclusion of Pseudomonas.
嗜麦芽窄食单胞菌最近被发现是从乳制品副产品中的碳水化合物有效微生物生产乳糖酸的菌株。就食品工业应用而言，将乳糖酸生物合成与经典的细菌生产乳酸相结合似乎是一个重要目标。本研究论文研究了嗜麦芽窄食单胞菌和干酪乳杆菌对残留奶酪乳清的同步发酵，以共同生产乳酸和乳糖酸。实验数据表明了两种微生物之间建立的相互作用的重要性。对生理、活力、生长和生产能力的变化进行了实验测试。未观察到乳酸杆菌受到任何明显的压力，但据推测，由于抑制性乳酸代谢物，假单胞菌的行为出现了相当大的变化，这种相互作用可归类为微生物偏害共栖。至于产量，混合发酵中乳酸含量没有显著变化，而由于假单胞菌的竞争排斥，乳糖酸产量急剧下降。
