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Gelatinised and hydrolysed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucose
Author(s) -
Yao Kun,
Liu DongMei,
Brennan Charles S.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14864
Subject(s) - bacillus coagulans , lactic acid , food science , starch , hydrolysis , chemistry , biochemistry , isoleucine , valine , pyruvic acid , amylopectin , leucine , bacteria , biology , amino acid , fermentation , amylose , genetics
L‐lactic acid is an important organic acid widely used in pharmaceutical, food and textile industries. Bacillus coagulans BCS13002 can efficiently produce L‐lactic acid with two kinds of carbon sources. BCS13002 produced L‐lactic acid at a content of 10.23 ± 0.16 g/L and 11.67 ± 0.22 g/L, when glucose and gelatinised and hydrolysed corn starch GHCS were used, respectively. GHCS exhibits several advantages, including high yield of L‐lactic acid and low cost. Proteomics analyses identified several key enzymes, which contributed to the higher production of L‐lactic acid when GHCS was used as the carbon source. Those key enzymes were involved in the two‐component system (SpoOF), pantothenate and CoA biosynthesis (pantothenate synthetase, 1.584‐fold; dihydroxy‐acid dehydratase, 1.517‐fold), beta‐alanine metabolism (1.605‐fold) and valine, leucine and isoleucine biosynthesis (1.517‐fold) pathways. This study provides a biological basis for using GHCS as a substitute of glucose in the production of L‐lactic acid.