Lactic Acid Bacteria Fermentation
INQUIRY
Lactic acid bacteria (LAB) or Lactobacillales are industrially important
microbes used in a large variety of industrial processes such as food
fermentation. Not only do LAB have great potentials for in situ production of
fermented foods, but they also seem promising in metabolic engineering. Their
contribution in fermentation processes primarily roots from the formation of
lactic acid. Besides, LAB enhance other product characteristics such as flavor,
texture and nutrition.
Figure 1. Metabolic pathway overview to produce some of the most industrial
desired molecules
(Biotechnology Advances, 2014)
The main application of LAB in industrial processes is to serve as food starters
(e.g., for dairy product, pickles, meat and wine). In addition, they are able to
metabolize numerous mono- and di-saccharides. Furthermore, natural or
metabolically engineered LAB produce many metabolites with confirmed
applications:
antimicrobial molecules (e.g., bacteriocins);
food aromas and flavors (e.g., diacetyl and acetaldehyde);
food complements (e.g., vitamins);
food texturing agents (e.g., exopolysaccharides);
sweeteners (e.g., mannitol);
nutraceutical molecules;
bulk chemicals (e.g., lactic acid and ethanol);
biodegradable plastics (i.e., polyhydroxyalkanoates, PHA).
Metabolic engineering is usually applied to broaden the range of carbon
sources or improve its product yield and productivity, largely for food grade
applications. L. lactis is the most extensively studied species among LAB,
along with other species include L. plantarum, L. brevis, L. panis, and others.
Profacgen provides industry-scale lactic acid bacteria fermentation with the
most advanced technologies and facilities. Our service is highly customizable
from optimization of expression and growth condition to large-scale production,
purification and characterization. We have the fermentation capacity of up to
10 metric tons, as well as professional one-stop technical support including:
