Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (9): 1767-1777.doi: 10.3864/j.issn.0578-1752.2016.09.013


• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Lactic Acid Fermentation by Lactobacillus rhamnosus from Sweet Potato Residue

LIU Yu-ting1,2, WU Ming-yang1, JIN Yan-ling1, SHEN Wei-liang1, FANG Yang1, ZHAO Hai1   

  1. 1Chengdu Institute of Biology, Chinese Academy of Sciences/Key Laboratory of Environmental and Applied Microbiology of Chinese Academy of Sciences/Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu 610041
    2Graduate University of Chinese Academy of Sciences, Beijing 100049
  • Received:2015-04-01 Online:2016-05-01 Published:2016-05-01

Abstract: 【Objective】Lactic acid fermentation process by Lactobacillus rhamnosus using sweet potato residue was studied in this paper in order to provide new technical strategy for utilization of sweet potato dregs.【Method】Firstly, the major elements of sweet potato starch residue were measured by elemental analyzer, meanwhile, there were four fermentation groups carried out with four different time points during the logarithmic growth phase of L. rhamnosus which was identified through OD value of bacteria, the optimal seed age was confirmed taking the fermentation efficiency of lactic acid production using liquid glucose culture as index of investigation. Then on this basis, the sweet potato dregs were used by L. rhamnosus through solid state fermentation (SSF) in the following research: firstly, the effects of inoculation amount,temperature, CaCO3 quantity, nitrogen sources on lactic acid production were investigated through single factor experiments. In addition, the effects of nitrogen sources on viable bacteria counts in fermenting mash after fermentation were studied also. Then the optimal combination was established by further orthogonal design.【Result】Element analysis results showed that sweet potato starch residue was full of C and H, with weight percentage content of 40.34% and 6.16%, respectively. The content of N was only 0.32%. Although C was quite rich in sweet potato starch residue, N was deficient comparatively, it was necessary to add N source to promote growth and metabolism of L. rhamnosus furthermore. The growth curve of L. rhamnosus identified by ODvalue showed that the OD value of L. rhamnosus increased rapidly after inoculated for 2 h, which means that the logarithmic growth phase began. The OD value wasn’t change approximately after 8 h, which means that the stationary growth stage began. It was confirmed that the logarithmic growth phase of L. rhamnosus was 2 h to 8 h. The fermentation efficiency was the highest, reached 92.39%, when the seed age got to 4 h, and the content of residual glucose was the lowest, reached 0.59 g·L-1, it was confirmed that the optimal seed age of lactic acid fermentation was 4 h. The results of batch single factor experiment through SSF showed successively: The highest fermentation efficiency of 83.87% reached at 10%. The highest fermentation efficiency of 85.55% reached at 37℃, when CaCO3 quantity ranged from 1% to 7%, the highest fermentation efficiency of 90.24% reached at 5%; the fermentation efficiency of urea group reached 91.01% among 4 kinds of inorganic nitrogen source; when urea quantity ranged from 0.4% to 1.6%, the highest fermentation efficiency of 94.13% reached at 0.8%, the viable bacteria counts were 4.32×108 cfu/g. Based on the results of single factor experiments above, the optimal CaCO3 quantity of 5% was suitable for neutralizing the lactic acid produced by initial sugar in fermentation system of 10%, so it was unnecessary to change the optimal CaCO3 quantity, and it wasn’t investigated in the next orthogonal design. Besides, adding cellulase as investigation factor, designing the orthogonal experiment with four factors and three levels. Then, the fermentation optimum conditions were obtained, which were: the inoculation size 10%, urea amount 0.8%, cellulose amount 0.4%, temperature 35℃, CaCO3 quantity 5%, fermentation efficiency and viable bacteria counts, respectively, reached (96.55±0.866)% and 3.04×108 cfu/g under these conditions. 【Conclusion】A low-cost, simple-process, high-efficiency process condition was established which was not only suitable for lactate industry but also beneficial to sweet potato starch processing farmers.

Key words: Lactobacillus rhamnosus, sweet potato residue, fermentation, lactic acid

[1]    Mayer F, Hillebrandt J O. Potato pulp: Microbiological characterization, physical modification, and application of this agricultural waste product. Applied Microbiology and Biotechnology, 1997, 48(4): 435-440.
[2]    岳昌海, 朱许慧, 侯文贵, 李凭力. 甘薯渣酒精发酵条件优化. 化学工业与工程, 2011, 28(2): 49-54.
Yue C H, Zhu X H, Hou W G, Li P L. Optimization of fermentation conditions for raw starch residue of potatoes. Chemical Industry and Engineering, 2011, 28(2): 49-54. (in Chinese)
[3]    单成俊, 周剑忠, 黄开红, 王英, 李莹. 挤压膨化提高甘薯渣中可溶性膳食纤维含量的研究. 江西农业学报, 2009, 21(6): 90-91.
Shan C J, Zhou J Z, Huang K H, Wang Y, Li Y. Study on extrusion technology for increase of soluble dietary fiber content in sweet potato residues. Acta Agriculture Jiangxi, 2009, 21(6): 90-91. (in Chinese)
[4]    刘惠知, 王升平, 周映华, 胡新旭, 高书峰, 周小玲, 舒燕, 缪东, 曾发娇, 李丽立. 红薯渣及其利用. 饲料博览, 2013(7): 41-43.
Liu H Z, Wang S P, Zhou Y H, Hu X X, Gao S F, Zhou X L, Shu Y, Miao D, Zeng F J, Li L L. Sweet potato residue and its use. Resource Development, 2013(7): 41-43. (in Chinese)
[5]    曹健生, 陈其恒, 和云萍. 甘薯粉渣的营养成分含量及再利用研究. 安徽农业科学, 2014, 42(26): 9174-9175, 9179.
Cao J S, Chen Q H, He Y P. Study on nutrient composition in sweet potato residue and reutilization. Journal of Anhui Agricultural Science, 2014, 42(26): 9174-9175, 9179. (in Chinese)
[6]    Martineza F A C, Balciunasa E M, Salgadob J M, González J M D, Converti A, Oliveira R P S. Lactic acid properties, applications and production: A review. Trends in Food Science & Technology, 2013, 30(1): 70-83.
[7]    Niju N, Pradip K. Roychoudhury, aradhana srivastava. L (+) lactic acid fermentation and its product polymerization. Electronic Journal of Biotechnology, 2004, 7(2): 167-179.
[8]    John R P, Anisha G S. Nampoothiri K M, Pandey A. Direct lactic acid fermentation:Focus on simultaneous saccharification and lactic acid production. Biotechnology Advances, 2009, 27(2): 145-152.
[9]    徐忠, 汪群慧, 江兆华. L-乳酸的制备及其应用的研究进展. 食品科学, 2004, 25(4): 185-188.
Xu Z, Wang Q H, Jiang Z H. Advances on the production and application of L-lactic acid. Food Science, 2004, 25(4): 185-188. (in Chinese)
[10]   薛海燕, 李均敏. 玉米秸秆同步糖化发酵生产乳酸的研究. 中国酿造, 2008, 18: 37-40.
XUe H Y, Li J M. Research on simultaneous saccharification and fermentation of corn stalk to lactic acid. China Brewing, 2008, 18: 37-40. (in Chinese)
[11]   Wang L M, Zhao B, Liu B, Yang C Y, Yu B, Li Q G, Ma C Q, Xu P, Ma Y H. Efficient production of L-lactic acid from cassava powder by Lactobacillus rhamnosus. Bioresource Technology, 2010, 101: 7895-7901.
[12]   Cui F J, Li Y B, Wan C X. Lactic acid production from corn stover using mixed cultures of Lactobacillus rhamnosus and Lactobacillus brevis. Bioresource Technology, 2011, 102: 1831-1836.
[13]   Oh H, Wee Y J, Yun J S. Lactic acid production from agricultural resources as cheap raw materials. Bioresource Technology, 2005, 96: 1492-1498.
[14]   Adsul M, Khire J, Bastawde K, Gokhale D. Production of lactic acid from cellobiose and cellotriose by Lactobacillus delbrueckii mutant Uc-3. Applied and Environmental Microbiology, 2007, 73(15): 5055-5057.
[15]   Nguyen C M, Kim J S, Nguyen T N, Kim S K, Choi G       J, Choi Y H, Jang K S, Kim J C. Production of L- and D-lactic acid from waste curcuma longa biomass through simultaneous saccharification and cofermentation. Bioresource Technology, 2013, 146: 35-43.
[16]   葛向阳. 菊芋发酵生产L-乳酸的研究[D]. 无锡: 江南大学, 2009.
Ge X Y. Study on the L-Lactic acid production from Jerusalem artichoke [D]. Wuxi: Jiangnan University, 2009. (in Chinese)
[17]   钱程, 霍贵成, 马微. 鼠李糖乳杆菌(LGG)的功能特性及其应用前景. 食品科技, 2005(9): 94-98.
Qian C, Huo G C, Ma W. The functional properties of lactobacillus rhamnosus LGG and its application in the future. Food Science and Technology, 2005(9): 94-98. (in Chinese)
[18]   陈宇强, 曾敏, 潘丽媚. 鼠李糖乳杆菌生物学特性及功能特性研究进展. 科技信息, 2010(20): 357.
Chen Y Q, Zeng M , Pan L M. The research development of biological and functional properties of lactobacillus rhamnosus. Information of technology, 2010(20): 357. (in Chinese)
[19]   Mack D R, Michail S, Wei S, McDougall L, Hollingsworth M A. Probiotics inhibit enteropathogenic E .coli adherence in vitro by inducing intestinal mucin gene expression. American Journal of Physiology-Gastrointestinal and Liver Physiology, 1999, 276(39): 941-950.
[20]   李庆珍. 乳酸菌制剂提高雏鸡成活率的试验报告. 当代畜牧, 1991, 3: 52-53.
Li Q Z. The report of increasing the survival rate of chicken by lactobacillus preparation. Contemporary Animal Husbandry, 1991, 3: 52-53. (in Chinese)
[21]   赵艳兵, 刘永杰, 崔玢陶, 何梦辉. 饲喂乳杆菌对雏鸡生长性能的影响. 中国饲料, 1999(3): 15.
Zhao Y B, Liu Y J, Cui F T, He M H. Effects of lactobacillus on growth performence of chickens. China Feed, 1999(3): 15. (in Chinese)
[22]   丁晓东, 张洪翔. 乳酸菌在养禽业中的应用. 中国家禽, 1989(6): 36-37.
Ding X D, Zhang H X. Application of lactic acid bacteria in poultry industry. China Poultry, 1989(6): 36-37. (in Chinese)
[23]   梁陈冲, 于会民, 王月超, 陈宝江. 甘薯渣的饲用价值及应用. 饲料与畜牧: 新饲料, 2012,12: 34-36.  
Liang C C, Yu H M, Wang Y C, Chen B J. The feeding value and application of sweet potato residue. New Feed,2012(12): 34-36. (in Chinese)
[24]   赵国振. 马铃薯为原料发酵制备L-乳酸的研究[D]. 昆明: 昆明理工大学, 2010.
Zhao G Z. Research on L-lactic acid fermentation of potato [D]. Kunming: Kunming University of Science and Technology, 2010. (in Chinese) 
[25]   中华人民共和国卫生部, 中国国家标准化管理委员会. GB/ T5009.9—2008食品中淀粉的测定. 2008.
Ministry of Health P.R. China, Standardization Administration of the People's Republic of China. GB/T5009.9-2008 determination of starch in foods. 2008. (in Chinese)
[26]   沈萍, 陈向东. 微生物学实验. 北京: 高等教育出版社, 2007.
Shen P, Chen X D. Microbiology Experiment. Beijing: Higher Education Press, 2007. (in Chinese)
[27]   孙天松. 发酵过程中微生物代谢的限制因素. 中国调味品, 1994(1): 1-3, 27.
Sun T S. The limiting factors of microbial metabolism in fermentation. Chinese Condiment, 1994(1): 1-3, 27. (in Chinese)
[28]   徐国谦, 储炬, 王永红, 庄英萍, 张嗣良, 彭华琼, 邱伙琴. 不同的中和剂对L(+)-乳酸发酵的影响. 工业微生物, 2007, 37(4): 1-5.
Xu G Q, Chu J, Wang Y H. Zhuang Y P, Zhang S L, Peng H Q, Qiu H Q. Effects of different neutralizer on L-lactic acid fermentation. Industrial Microbiology, 2007, 37(4): 1-5. (in Chinese)
[29]   Nancib A, Nancib N, Meziane-Cherif D, Boubendir A, Fick M, Boudrant J. Joint effect of nitrogen sources and B vitamin supplementation of date juice on lactic acid production by Lactobacillus casei subsp. Rhamnosus. Bioresource Technology, 2005, 96: 63-67.
[30]   李海洋, 韩军岐, 徐长亮. 鼠李糖乳杆菌乳酸发酵特性及碳氮源研究. 乳业科学与技术, 2012, 35(2): 17-20.
Li H Y, Han J Q, Xu C L. Optimal carbon and nitrogen sources for lactic acid production by Lactobacillus rhamnosus and fermentation dynamics. Journal of Dairy Science and Technology, 2012, 35(2): 17-20. (in Chinese)
[31]   王阳, 林聪, 侯锦, 侯雨. 添加菌体蛋白和尿素对玉米秸秆厌氧发酵的影响. 农业工程学报, 2011, 27(增刊1): 74-78.
Wang Y, Lin C, Hou J, Hou Y. Effects of bacterial protein and urea addition on straw anaerobic fermentation. Transactions of the CSAE, 2011, 27(Supp.1): 74-78. (in Chinese)
[32]   崔志文, 黄琴, 黄怡, 吴红照, 文静, 李卫芬. 鼠李糖乳酸杆菌对Caco-2 细胞抗氧化功能的影响. 中国农业科学, 2011, 44(23): 4926-4932.
Cui Z W, Huang Q, Huang Y, Wu H Z, Wen J, Li W F. Antioxidative function of Lacbacillus rhamnosus to Caco-2 cells. Scientia Agricultura Sinica, 2011, 44(23): 4926-4932. (in Chinese)
[33]   Yezza A, Tyagi R, Valéro J R, Surampalli R Y. Influence of pH control agents on entomotoxicity potency of Bacillus thuringiensis using different raw materials. World Journal of Microbiology & Biotechnology, 2005, 21(8/9): 1549-1558.
[34]   吕兵, 张国农. 乳酸菌发酵剂浓缩培养的研究. 中国乳品工业, 2001(3): 7-9.
LÜ B, Zhang G N. Study on the culture with concentration of lactic acid bacteria starter. China Dairy Industry, 2001(3): 7-9. (in Chinese)
[35]   Guyot J P, Calderon M, Morlon-Guyot J. Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010T. Journal of Applied Microbiology, 2000, 88(1): 176-182.
[36]   Elmahdi I, Baganz F, Dixon K, Harrop T, Sugden D, Lye G J. pH control in microwell fermentations of S. erythraea CA340: influence on biomass growth kinetics and erythromycin biosynthesis. Biochemical Engineering Journal, 2003, 16(3): 299-310.
[37]   Yu L, Lei T, Ren X D, Pei X L, Feng Y. Response surface optimization of l-(+)-lactic acid production using corn steep liquor as an alternative nitrogen source by Lactobacillus rhamnosus CGMCC 1466. Biochemical Engineering Journal, 2008, 39: 496-502.
[38]   Pagana I, Morawicki R, Hager T J. Lactic acid production using waste generated from sweet potato processing. International Journal of Food Science and Technology, 2014, 49: 641-649.
[1] WANG Ji,ZHANG Xin,HU JingRong,YU ZhiHui,ZHU YingChun. Analysis of Lipolysis and Oxidation Ability of Fermentation Strains in Sterilized Pork Pulp [J]. Scientia Agricultura Sinica, 2022, 55(9): 1846-1858.
[2] ZONG Cheng, WU JinXin, ZHU JiuGang, DONG ZhiHao, LI JunFeng, SHAO Tao, LIU QinHua. Effects of Additives on the Fermentation Quality of Agricultural By-Products and Wheat Straw Mixed Silage [J]. Scientia Agricultura Sinica, 2022, 55(5): 1037-1046.
[3] KONG FanLin,LI Yuan,FU Tong,DIAO QiYu,TU Yan. Effects of 2-Hydroxy-4-(Methylthio)-Butanoic Acid on Rumen Fermentation and Microbiota in Holstein Female Calves [J]. Scientia Agricultura Sinica, 2022, 55(4): 796-806.
[4] NUERHATI·Silafuer ,WUSIMAN·Yimiti . Effects of Amino Acid By-Products on Fermentation Quality and Digestibility of White Sorghum Silage [J]. Scientia Agricultura Sinica, 2022, 55(20): 4065-4074.
[5] ChunTao ZHANG,Tao MA,Yan TU,QiYu DIAO. Effects of Circadian Rhythm on Rumen Fermentation and Nutrient Digestion of Mutton Sheep [J]. Scientia Agricultura Sinica, 2022, 55(18): 3664-3674.
[6] SUN Yue,YANG HuiMin,HE RongRong,ZHANG JunXiang. Implantation and Persistence of Inoculated Active Dry Yeast in Industrial Wine Fermentations [J]. Scientia Agricultura Sinica, 2021, 54(9): 2006-2016.
[7] WANG JinFei,YANG GuoYi,FAN ZiHan,LIU Qi,ZHANG PengCheng,REN YouShe,YANG ChunHe,ZHANG ChunXiang. Effects of Whole Plant Corn Silage Ratio in Diet on Growth Performance, Rumen Fermentation, Nutrient Digestibility and Serological Parameters of Dorper×Hu Crossbred Female Lambs [J]. Scientia Agricultura Sinica, 2021, 54(4): 831-844.
[8] WEI QiHang,FENG Yao,MA QianQian,LI YanLi,LIU YuanWang,LI ZhaoJun,REN YanFang. Application Effect of Fungi Promoting Secondary Fermentation in Composting [J]. Scientia Agricultura Sinica, 2021, 54(24): 5240-5250.
[9] YANG YunYan,WANG QiYan,PENG DiWei,PAN YiFan,GAO XiaoMei,XUAN ZeYi,CHEN ShaoMei,ZOU CaiXia,CAO YanHong,LIN Bo. Effects of Cinnamaldehyde on Growth Performance,Health Status, Rumen Fermentation and Microflora of Dairy Calves [J]. Scientia Agricultura Sinica, 2021, 54(10): 2229-2238.
[10] HAO XiaoYan,MU ChunTang,QIAO Dong,ZHANG XuanZi,YANG WenJun,ZHAO JunXing,ZHANG ChunXiang,ZHANG JianXin. Effects of High-Concentrate Diet Supplemented with Grape Seed Proanthocyanidins on Rumen fermentation, Inflammatory and Antioxidant Indicators of Rumen and Serum in Lambs [J]. Scientia Agricultura Sinica, 2021, 54(10): 2239-2248.
[11] ZHAN JiCheng,CAO MengZhu,YOU YiLin,HUANG WeiDong. Research Advance on the Application of Non-Saccharomyces in Winemaking [J]. Scientia Agricultura Sinica, 2020, 53(19): 4057-4069.
[12] ZHENG WeiCai,HAO XiaoYan,ZHANG HongXiang,XIANG BinWei,ZHANG WenJia,ZHANG ChunXiang,ZHANG JianXin. Effects of Saccharomyces Cerevisiae and Bacillus Licheniformis on Growth Performance and Rumen Fermentation in Sheep [J]. Scientia Agricultura Sinica, 2020, 53(16): 3385-3393.
[13] WANG Yi,LI Miao,LI YongFeng,SUN Yuan,QIU HuaJi. Identification and Properties of Lactic Acid Bacteria Isolated from Wild Boar Feces [J]. Scientia Agricultura Sinica, 2020, 53(14): 2964-2973.
[14] YAN Sha,XING JieWen,WANG XiaoWen. Effects of Different Strain Fermentation on Protein Hydrolysis and Lipid Profile of Quinoa [J]. Scientia Agricultura Sinica, 2020, 53(10): 2045-2054.
[15] HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian. Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms [J]. Scientia Agricultura Sinica, 2020, 53(10): 2066-2077.
Full text



No Suggested Reading articles found!