Bioconversion of Glycerol into Lactic Acid by a New Bacterial Strain from the Brazilian Cerrado Soil

A lactic-acid-producing strain was isolated from the Brazilian Cerrado soil (Brazilian savanna). Glycerol, a byproduct of the biodiesel industry, can be converted into various chemical intermediates of industrial value by biotechnological routes. Klebsiella pneumoniae can metabolize glycerol in envi...

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Published in:Fermentation (Basel) 2022-10, Vol.8 (10), p.477
Main Authors: Barroso, Raissa G. M. R., Lima, Jamille R. C., Fávaro, Léia C. L., Machado, Fabricio, Gonçalves, Sílvia B.
Format: Article
Language:English
Subjects:
1,3-Propanediol
Acid production
Acidic soils
Acids
Bacteria
Bioconversion
Biodegradation
Biofuels
Bioreactors
brazilian cerrado soil
By products
Carbon
Chemical properties
Cosmetics
Fermentation
Glycerin
Glycerol
Inoculum
Intermediates
Klebsiella pneumoniae
Lactic acid
Metabolism
Metabolites
Microorganisms
pH effects
Polymers
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Summary:A lactic-acid-producing strain was isolated from the Brazilian Cerrado soil (Brazilian savanna). Glycerol, a byproduct of the biodiesel industry, can be converted into various chemical intermediates of industrial value by biotechnological routes. Klebsiella pneumoniae can metabolize glycerol in environments with or without oxygen and bioconvert it into several chemicals with high value-added, such as lactic acid, 3-hydroxypropionic acid and 1,3 propanediol. The wild-type bacterial strain (2GPP) isolated from a soil sample from the Brazilian Cerrado was determined to be a K. pneumoniae complex that was capable of successfully metabolizing glycerol. Fermentations were performed with different temperatures, pH, and inoculum concentrations to evaluate the best lactic acid production. At first, 1,3-propanediol and L-(+)-lactic acid were produced in mini reactors. A lactic acid production of 3.8 g·L−1 and a decrease in 1,3-propanediol output were observed. Thus, by adjusting process variables such as pH and temperature during fermentation, it was possible to maximize the production of lactic acid and decrease the formation of 1,3-propanediol by utilizing experimental design strategies.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8100477