Effect of Different Salts on Pseudomonas taetrolens’ Ability to Lactobionic Acid Production

Authors: I. Sarenkova, I. Ciprovica, I. Cinkmanis

Abstract:

Lactobionic acid is a disaccharide formed from gluconic acid and galactose, and produced by oxidation of lactose. Productivity of lactobionic acid by microbial synthesis can be affected by various factors, and one of them is a presence of potassium, magnesium and manganese ions. In order to extend lactobionic acid production efficiency, it is necessary to increase the yield of lactobionic acid by optimising the fermentation conditions and available substrates for Pseudomonas taetrolens growth. The object of the research was to determinate the application of K₂HPO₄, MnSO₄, MgSO₄ × 7H₂O salts in different concentration for effective lactose oxidation to lactobionic acid by Pseudomonas taetrolens. Pseudomonas taetrolens NCIB 9396 (NCTC, England) and Pseudomonas taetrolens DSM 21104 (DSMZ, Germany) were used for the study. The acid whey was used as the study object. The content of lactose in whey samples was determined using MilcoScan^TM Mars (Foss, Denmark) and high performance liquid chromatography (Shimadzu LC 20 Prominence, Japan). The content of lactobionic acid in whey samples was determined using the high performance liquid chromatography. The impact of studied salts differs, Mn²⁺ and Mg²⁺ ions enhanced fermentation instead of K⁺ ions. Results approved that Mn²⁺ and Mg²⁺ ions are necessary for Pseudomonas taetrolens growth. The study results will help to improve the effectiveness of lactobionic acid production with Pseudomonas taetrolens NCIB 9396 and DSM 21104.

Keywords: lactobionic acid, lactose oxidation, Pseudomonas taetrolens, whey.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.3346720

References:

[1] A. R. Prazeres, F. Carvalho, J. Rivas, “Cheese whey management: a review,” J. Environ. Manag. Vol 110, pp. 48–68. 2012.
[2] N. Seki, H. Saito, “Lactose as a source for lactulose and other functional lactose derivatives,” International Dairy Journal, vol. 22, pp. 110–115. 2012.
[3] E. S. El-Tanboly, M. El-Hofi & Khorshid, “Recovery of Cheese Whey, a by-Product from the Dairy Industry for use as an Animal Feed,” J. Nutr. Health. Food. Eng, vol 6(5), pp. 1–7. 2017.
[4] C. I. Onwulata & P. J. Huth, Whey processing, functionality and health benefits. USA: Wiley Blackwell, IFT Press. 2018.
[5] L. F. Gutiérrez, S. Hamoudi, K. Belkacemi, “Selective production of lactobionic acid by aerobic oxidation of lactose over gold crystallites supported on mesoporous silica,” Applied Catalysis A: General, vol. 402, pp. 94–103. 2011.
[6] A. N. Silva, R. Perez, V. P. R. Minim, D. D. S. Martins, L. A. Minim, “Integrated production of whey protein concentrate and lactose derivatives: What is the best combination?” Food Research International, vol. 73, pp. 62–74. 2015.
[7] Y. S. Song, H. U. Lee, C. Park., S. W. Kim, “Optimization of lactulose synthesis from whey lactose by immobilized β-galactosidase and glucose isomerase,” Carbohydrate Research, vol. 369, pp. 1–5. 2013.
[8] S. Alonso, M. Rendueles, M. Diaz, “Bio-production of lactobionic acid: Current status, applications and future prospects,” Biotechnology Advances, vol. 31(8), pp. 1275–1291. 2013.
[9] R. K. Merrill, & M. Singh, U.S. Patent No. US8021704. United States Patent. Leprino Foods Co, 2011.
[10] S. Alonso, M. Rendueles, M. Díaz, “Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions,” Bioresource Technology, vol. 102, pp. 9730–9736.2011.
[11] D. Pleissener, D. Dietz, J. B. J. H. Duuren, C. Wittmann, X. Yang, C. L. S. Lin, J. Venus, “Biotechnological production of organic acids from renewable resources,” Advances in Biochemical Engineering / Biotechnology, vol 166. pp. 373–410. 2017.
[12] S. Alonso, M. Rendueles, M. Díaz, “Role of dissolved oxygen availability on lactobionic acid production from whey by Pseudomonas taetrolens,” Bioresource Technology, vol. 109, pp. 140–147. 2012.
[13] T.P. West, “Regulation of pyrimidine nucleotide formation in Pseudomonas taetrolens ATCC 4683,” Microbiol. Res, vol. 159, pp. 29–33. 2004.
[14] S. D. Giorgi, N. Raddadi, A. Fabbri, T. G. Toschi, F. Fava, “Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains,” New Biotechnology Journal, vol. 42, pp. 71–76. 2018.
[15] S. Alonso, M. Rendueles & M. Díaz, “Tunable decoupled overproduction of lactobionic acid in Pseudomonas taetrolens through temperature-control strategies,” Process Biochemistry, vol. 58, pp. 9–16. 2017.
[16] S. Alonso, M. Rendueles & M. Díaz, “Feeding strategies for enhanced lactobionic acid production from whey by Pseudomonas taetrolens,” Bioresource Technology, vol. 134, pp. 134–142. 2013.
[17] S. Alonso, M. Rendueles & M. Díaz, “Selection method of pH conditions to establish Pseudomonas taetrolens physiological states and lactobionic acid production”, Appl Microbiol Biotehnol, vol. 97(9), pp. 3843-54. 2013.
[18] K. Goderska, A. Szwengiel, Z. Czarnecki, “The utilization of Pseudomonas taetrolens to produce lactobionic acid,” Biotechnology and Applied Biochemistry, vol. 173, pp. 2189–2197. 2014.
[19] I. C. Gunsalus, R. Y. Stanier, The Bacteria. A treatise on structure and functions. Volume 4: The physiology of growth. Academic press, New York. Elsevier. – 474 p. 2013.