Amylolytic bacterial lactic acid fermentation - A review

Gopal Reddy*, Md Altaf, B. J. Naveena, M. Venkateshwar, E. Vijay Kumar

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

292 Scopus citations

Abstract

Lactic acid, an enigmatic chemical has wide applications in food, pharmaceutical, leather, textile industries and as chemical feed stock. Novel applications in synthesis of biodegradable plastics have increased the demand for lactic acid. Microbial fermentations are preferred over chemical synthesis of lactic acid due to various factors. Refined sugars, though costly, are the choice substrates for lactic acid production using Lactobacillus sps. Complex natural starchy raw materials used for production of lactic acid involve pretreatment by gelatinization and liquefaction followed by enzymatic saccharification to glucose and subsequent conversion of glucose to lactic acid by Lactobacillus fermentation. Direct conversion of starchy biomass to lactic acid by bacteria possessing both amylolytic and lactic acid producing character will eliminate the two step process to make it economical. Very few amylolytic lactic acid bacteria with high potential to produce lactic acid at high substrate concentrations are reported till date. In this view, a search has been made for various amylolytic LAB involved in production of lactic acid and utilization of cheaply available renewable agricultural starchy biomass. Lactobacillus amylophilus GV6 is an efficient and widely studied amylolytic lactic acid producing bacteria capable of utilizing inexpensive carbon and nitrogen substrates with high lactic acid production efficiency. This is the first review on amylolytic bacterial lactic acid fermentations till date.

Original languageEnglish
Pages (from-to)22-34
Number of pages13
JournalBiotechnology Advances
Volume26
Issue number1
DOIs
StatePublished - Jan 2008
Externally publishedYes

Keywords

  • Amylolytic lactic acid bacteria
  • Fermentation
  • Lactic acid
  • Starch

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