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Related Concept Videos

Production of Organic Acids01:25

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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...
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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...
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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...
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Related Experiment Video

Updated: Apr 13, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Microbial granulation for lactic acid production.

Dong-Hoon Kim1, Mo-Kwon Lee2, Yuhoon Hwang3,4

  • 1Department of Civil Engineering, Inha University, 100 Inharo, Nam-gu, Incheon, 402-751, Republic of Korea.

Biotechnology and Bioengineering
|May 1, 2015
PubMed
Summary

Microbial granules were formed to enhance lactic acid production. This bioprocess achieved high volumetric productivity, reaching 67 g/L/h, by optimizing conditions in an up-flow anaerobic sludge blanket reactor.

Keywords:
lactic acidmicrobial granulespyrosequencingsettling experimentsup-flow anaerobic sludge blanket reactorvolumetric productivity

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Area of Science:

  • Biotechnology and Bioengineering
  • Microbial Fermentation
  • Bioprocess Optimization

Background:

  • Lactic acid (LA) production is crucial for various industries.
  • Microbial granulation offers enhanced bioprocess performance.
  • Optimizing reactor conditions is key to efficient LA synthesis.

Purpose of the Study:

  • To investigate microbial granulation for boosting lactic acid (LA) productivity.
  • To evaluate the performance of an up-flow anaerobic sludge blanket (UASB) reactor for LA production.
  • To correlate granulation characteristics with fermentation efficiency and productivity.

Main Methods:

  • Formation of an LA-producing microbial consortium dominated by Lactobacillus sp.
  • Cultivation in a continuous stirred-tank reactor (CSTR) followed by transfer to a UASB reactor.
  • Gradual decrease in hydraulic retention time (HRT) and monitoring of granulation, substrate removal, and LA production.

Main Results:

  • Successful granulation of the microbial consortium in the UASB reactor with decreasing HRT.
  • High substrate removal efficiency (>90%) maintained up to HRT of 0.5 h.
  • Volumetric LA productivity increased significantly with decreasing HRT, reaching 67 g/L/h at HRT 0.17 h.
  • Granule size and hydrophobicity increased, with granules exhibiting high settling velocities and low porosities.

Conclusions:

  • Microbial granulation in a UASB reactor is an effective strategy to enhance volumetric lactic acid productivity.
  • Optimized HRT and substrate loading are critical for achieving high performance in the granulation process.
  • The developed biogranules possess favorable characteristics for efficient bioprocessing.