Won Sangmin, Kang Ho Young
Department of Microbiology, Pusan National University, Busan 46241, Republic of Korea.
Microorganisms. 2024 Oct 3;12(10):2011. doi: 10.3390/microorganisms12102011.
Magnesium dilactate is increasingly sought after for its applications in the pharmaceutical, food, and dietary supplement industries due to its essential role in various physiological processes. This study explores a sustainable method for synthesizing magnesium dilactate through lactic acid fermentation using tomato juice, coupling the neutralization of lactic acid with hydrated magnesium carbonate hydroxide. Utilizing the lactic acid bacteria and , fermentation was optimized in a 50% diluted MRS medium supplemented with glucose and tomato juice supplemented with glucose, yielding a maximum lactate concentration of 107 g/L. Notably, fermentation in diluted media proved more effective than in undiluted tomato juice, highlighting the inhibitory effects of certain organic compounds and the physical nature of the original tomato juice. Post-fermentation, magnesium lactate was crystallized, achieving high recovery rates of up to 95.9%. Characterization of the product through X-ray diffraction and scanning electron microscopy confirmed its crystalline purity. This research underscores the viability of tomato juice as a fermentation substrate, promoting the valorization of agricultural by-products while providing an eco-friendly alternative to traditional chemical synthesis methods for magnesium dilactate production.
由于乳酸镁在各种生理过程中起着至关重要的作用，它在制药、食品和膳食补充剂行业的应用越来越受到追捧。本研究探索了一种可持续的方法，通过利用番茄汁进行乳酸发酵来合成乳酸镁，并将乳酸与碱式碳酸镁中和反应相结合。利用乳酸菌和，在添加葡萄糖的50%稀释MRS培养基以及添加葡萄糖的番茄汁中优化发酵，乳酸的最大浓度达到107 g/L。值得注意的是，在稀释培养基中发酵比在未稀释的番茄汁中更有效，这突出了某些有机化合物的抑制作用以及原始番茄汁的物理性质。发酵后，乳酸镁结晶，回收率高达95.9%。通过X射线衍射和扫描电子显微镜对产物进行表征，证实了其结晶纯度。这项研究强调了番茄汁作为发酵底物的可行性，促进了农业副产品的增值，同时为乳酸镁生产的传统化学合成方法提供了一种环保替代方案。
