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dc.contributor.authorYao, K.
dc.contributor.authorLiu, D.
dc.contributor.authorBrennan, Charles S.
dc.date.accessioned2020-12-13T23:13:37Z
dc.date.available2020-10-24en
dc.date.issued2020-11
dc.date.submitted2020-10-20en
dc.identifier.issn0022-1163en
dc.identifier.urihttps://hdl.handle.net/10182/13153
dc.description.abstractL-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 star(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.en
dc.format.extent11en
dc.languageenen
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relationThe original publication is available from - Wiley-Blackwell - https://doi.org/10.1111/ijfs.14864en
dc.relation.urihttps://doi.org/10.1111/ijfs.14864en
dc.rights© 2020 Institute of Food, Science and Technology (IFSTTF)
dc.subjectL-lactic aciden
dc.subjectBacillus coagulansen
dc.subjectproteomicsen
dc.subjectcarbon sourcesen
dc.subjectFood Scienceen
dc.titleGelatinised and hydrolysed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucoseen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1111/ijfs.14864en
dc.relation.isPartOfInternational Journal of Food Science and Technologyen
pubs.notesEarly Viewen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublished onlineen
dc.identifier.eissn1365-2621en
lu.identifier.orcid0000-0003-2479-8478


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