Wheat and Sugar Beet Coproducts for the Bioproduction of 3-Hydroxypropionic Acid by Lactobacillus reuteri DSM17938

An experimental design based on Response Surface Methodology (RSM) was used for the formulation of a growth medium based on sugar beet and wheat processing coproducts adapted to the cultivation of Lactobacillus reuteri (L. reuteri) DSM17938. The strain was cultivated on 30 different media varying by...

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Bibliographic Details
Published in:Fermentation (Basel) 2017-09, Vol.3 (3), p.32
Main Authors: Couvreur, Julien, Teixeira, Andreia, Allais, Florent, Spinnler, Henry-Eric, Saulou-Bérion, Claire, Clément, Tiphaine
Format: Article
Language:English
Subjects:
3-hydroxypropionic acid
agroindustrial coproducts
Bacteria
Bioconversion
Biomass
Biotechnology
Composite materials
Culture media
Fermentation
Glycerol
glycerol bioconversion
Kinases
Lactobacillus reuteri
Life Sciences
Microorganisms
Optical density
Probiotics
Vitamin B12
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Summary:An experimental design based on Response Surface Methodology (RSM) was used for the formulation of a growth medium based on sugar beet and wheat processing coproducts adapted to the cultivation of Lactobacillus reuteri (L. reuteri) DSM17938. The strain was cultivated on 30 different media varying by the proportions of sugar beet and wheat processing coproducts, and the concentration of yeast extract, tween 80 and vitamin B12. The media were used in a two-step process consisting of L. reuteri cultivation followed by the bioconversion of glycerol into 3-hydroxypropionic acid by resting cells. The efficiency of the formulations was evaluated according to the maximal optical density at the end of the growth phase (ΔOD620nm) and the ability of the resting cells to convert glycerol into 3-hydroxypropionic acid, a platform molecule of interest for the plastic industry. De Man, Rogosa, and Sharpe medium (MRS), commonly used for the cultivation of lactic bacteria, was used as the control medium. The optimized formulation allowed increasing the 3-HP production.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation3030032