The Experts below are selected from a list of 28515 Experts worldwide ranked by ideXlab platform
Kenji Sonomoto - One of the best experts on this subject based on the ideXlab platform.
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direct l Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium enterococcus faecium
Enzyme and Microbial Technology, 2007Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
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Direct l-Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium, Enterococcus faecium
Enzyme and Microbial Technology, 2006Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
Keisuke Shibata - One of the best experts on this subject based on the ideXlab platform.
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direct l Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium enterococcus faecium
Enzyme and Microbial Technology, 2007Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
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Direct l-Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium, Enterococcus faecium
Enzyme and Microbial Technology, 2006Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
Akihiko Kondo - One of the best experts on this subject based on the ideXlab platform.
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homo d Lactic Acid Fermentation from arabinose by redirection of the phosphoketolase pathway to the pentose phosphate pathway in l lactate dehydrogenase gene deficient lactobacillus plantarum
Applied and Environmental Microbiology, 2009Co-Authors: Kenji Okano, Chiaki Ogino, Hideki Fukuda, Shogo Yoshida, Tsutomu Tanaka, Akihiko KondoAbstract:Optically pure d-Lactic Acid Fermentation from arabinose was achieved by using the Lactobacillus plantarum NCIMB 8826 strain whose l-lactate dehydrogenase gene was deficient and whose phosphoketolase gene was substituted with a heterologous transketolase gene. After 27 h of Fermentation, 38.6 g/liter of d-Lactic Acid was produced from 50 g/liter of arabinose.
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efficient production of optically pure d Lactic Acid from raw corn starch by using a genetically modified l lactate dehydrogenase gene deficient and α amylase secreting lactobacillus plantarum strain
Applied and Environmental Microbiology, 2009Co-Authors: Kenji Okano, Hideki Fukuda, Shogo Yoshida, Tsutomu Tanaka, Qiao Zhang, Satoru Shinkawa, Akihiko KondoAbstract:In order to achieve direct and efficient Fermentation of optically pure d-Lactic Acid from raw corn starch, we constructed l-lactate dehydrogenase gene (ldhL1)-deficient Lactobacillus plantarum and introduced a plasmid encoding Streptococcus bovis 148 α-amylase (AmyA). The resulting strain produced only d-Lactic Acid from glucose and successfully expressed amyA. With the aid of secreting AmyA, direct d-Lactic Acid Fermentation from raw corn starch was accomplished. After 48 h of Fermentation, 73.2 g/liter of Lactic Acid was produced with a high yield (0.85 g per g of consumed sugar) and an optical purity of 99.6%. Moreover, a strain replacing the ldhL1 gene with an amyA-secreting expression cassette was constructed. Using this strain, direct d-Lactic Acid Fermentation from raw corn starch was accomplished in the absence of selective pressure by antibiotics. This is the first report of direct d-Lactic Acid Fermentation from raw starch.
Dulce M Flores - One of the best experts on this subject based on the ideXlab platform.
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direct l Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium enterococcus faecium
Enzyme and Microbial Technology, 2007Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
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Direct l-Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium, Enterococcus faecium
Enzyme and Microbial Technology, 2006Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
Genta Kobayashi - One of the best experts on this subject based on the ideXlab platform.
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direct l Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium enterococcus faecium
Enzyme and Microbial Technology, 2007Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
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Direct l-Lactic Acid Fermentation with sago starch by a novel amylolytic Lactic Acid bacterium, Enterococcus faecium
Enzyme and Microbial Technology, 2006Co-Authors: Keisuke Shibata, Dulce M Flores, Genta Kobayashi, Kenji SonomotoAbstract:Abstract Novel amylolytic Lactic Acid bacterium from puto, fermented raw rice in Philippine, was isolated and characterized. The strain was identified as Enterococcus faecium No. 78 (BIOTECH 10375) by sugar fermentative test and 16S rDNA sequence analysis. Optimum pH and temperature were 6.5 and 30 °C, respectively. Direct l -Lactic Acid Fermentation was carried out with various starches, Lactic Acid productivity with sago starch being similar to that with glucose. Yield of Lactic Acid from sago starch was higher than those from glucose and other starches. Strain No. 78 was superior to the other amylolytic Lactic Acid bacteria so far reported on the direct Lactic Acid Fermentation with starches and produced Lactic Acid of high optical purity (98.6%). In direct Lactic Acid Fermentation with starch, continuous culture has hardly been reported. Continuous culture system with high cell density of strain No. 78 showed higher Lactic Acid productivity (3.04 g l−1 h−1) than those of batch culture (1.105 g l−1 h−1) and conventional continuous culture (1.56 g l−1 h−1). Even if the dilution rate was increased up to 0.26 h−1, the residual starch concentration was controlled at moderately low level below 3.24 g l−1.
