Related Experiment Video
Updated: May 30, 2026
08:37
Light-Controlled Fermentations for Microbial Chemical and Protein Production
Published on: March 22, 2022
Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions
Saúl Alonso1, Manuel Rendueles, Mario Díaz
1Department of Chemical Engineering and Environmental Technology, University of Oviedo, Faculty of Chemistry, C/Julián Clavería s/n, 33071 Oviedo, Spain.
Bioresource Technology
|August 25, 2011
Summary
This study optimized lactobionic acid production using Pseudomonas taetrolens and cheese whey. A two-stage pH-shift bioconversion strategy in a bioreactor achieved efficient production of this valuable compound.
Area of Science:
- Biotechnology
- Industrial Microbiology
- Biochemical Engineering
Background:
- Lactobionic acid is a valuable compound with applications in pharmaceuticals, cosmetics, and medicine.
- Efficient and cost-effective production methods are crucial for its widespread use.
- Whey, a byproduct of cheese production, presents an inexpensive and abundant substrate for bioconversion.
Purpose of the Study:
- To investigate the production of lactobionic acid from whey using the bacterium Pseudomonas taetrolens.
- To optimize bioconversion conditions in both shake-flask and bioreactor settings.
- To develop an efficient two-stage pH-shift strategy for enhanced lactobionic acid yield.
Main Methods:
- Shake-flask experiments were conducted to determine the growth-associated nature of lactobionic acid production.
- Bioreactor batch cultures were employed using a two-stage pH-shift strategy: pH uncontrolled above 6.5 during growth, then maintained at 6.5 during production.
- Optimization of inoculation level (30%) to achieve high cell densities.
Main Results:
- Lactobionic acid was identified as a non-growth-associated product.
- The two-stage pH-shift strategy in bioreactors successfully triggered lactobionic acid production.
- An inoculation level of 30% resulted in high cell densities and a production rate of 1.12 g/Lh.
Conclusions:
- The developed two-stage pH-shift bioconversion strategy is effective for lactobionic acid production.
- Utilizing cheese whey as a substrate with Pseudomonas taetrolens offers an economical approach.
- This methodology demonstrates efficient bioconversion for the industrial production of lactobionic acid.
Related Concept Videos
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Production of Antibiotics
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
01:27Upstream Processing
Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
01:30Production of Pharmaceuticals
Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...