Evaluation of biofilm reactor solid support for mixed-culture lactic acid production View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1993-03

AUTHORS

Ali Demirci, Anthony L. Pometto, Kenneth E. Johnson

ABSTRACT

A combination of lactobacilli and biofilm-forming bacteria were evaluated in continuous fermentations for lactic acid production using various supports. Twelve different bacteria, including species of Bacillus, Pseudomonas, Streptomyces, Thermoactinomyces, and Thermomonospora were tested for biofilm-forming capabilities. Solid supports that were evaluated in either batch or continuous fermentations were pea gravels, 3M-macrolite ceramic spheres, and polypropylene mixed with 25% of various agricultural materials (e.g. corn starch, oat hulls) and extruded to form chips (pp-composite). Biofilm formation was evaluated by the extent of clumping of solid supports, weight gain and (in some instances) Gram stains of the supports after drying overnight at 70° C. The supports consistently producing the best biofilm were pp-composite chips followed by 3M-Macrolite spheres then by pea gravels. The best biofilm formation was observed with P. fragi (ATCC 4973), S. viridosporus T7A (ATCC 39115), and Thermoactinomyces vulgaris (NRRL B-5790), grown optimally at 25, 37, and 45° C, respectively, on various pp-composite chips. Lactic acid bacteria used in the fermentations were Lactobacillus amylophilus (NRRL B-4437), L. casei (ATCC 11443), and L. delbrueckii mutant DP3; these grow optimally at 25, 37 and 45° C, respectively. Lactic acid and biofilm bacteria with compatible temperature optima were inoculated into 50-ml reactors (void volume 25 ml) containing sterile pp-composite supports. Lactic acid production and glucose consumption were determined by HPLC at various flow rates from 0.06 to 1.92 ml/min. Generally, mixed-culture biofilm reactors produced higher levels of lactic acid than lactic acid bacteria alone. S. viridosporus T7A and L. casei on pp-composite chips were the best combination of those tested, and produced 13.0 g/l lactic acid in the reactors without pH control. L. casei produced 10.3 g/l lactic acid under similar conditions. More... »

PAGES

728-733

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00167135

DOI

http://dx.doi.org/10.1007/bf00167135

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1045219062


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0605", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Microbiology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Iowa State University", 
          "id": "https://www.grid.ac/institutes/grid.34421.30", 
          "name": [
            "Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, 50011, Ames, Iowa, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Demirci", 
        "givenName": "Ali", 
        "id": "sg:person.01361316504.86", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01361316504.86"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Iowa State University", 
          "id": "https://www.grid.ac/institutes/grid.34421.30", 
          "name": [
            "Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, 50011, Ames, Iowa, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Pometto", 
        "givenName": "Anthony L.", 
        "id": "sg:person.07660225167.01", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07660225167.01"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Iowa State University", 
          "id": "https://www.grid.ac/institutes/grid.34421.30", 
          "name": [
            "Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, 50011, Ames, Iowa, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Johnson", 
        "givenName": "Kenneth E.", 
        "id": "sg:person.014456470717.65", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014456470717.65"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1111/j.1472-765x.1991.tb00549.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004744501"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01583728", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005199457", 
          "https://doi.org/10.1007/bf01583728"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00131569", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007283498", 
          "https://doi.org/10.1007/bf00131569"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00131569", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007283498", 
          "https://doi.org/10.1007/bf00131569"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0922-338x(92)90282-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015014669"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00144317", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015049307", 
          "https://doi.org/10.1007/bf00144317"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00144317", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015049307", 
          "https://doi.org/10.1007/bf00144317"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(88)90033-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026198674"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(88)90033-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026198674"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02798641", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042680461", 
          "https://doi.org/10.1007/bf02798641"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02798641", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042680461", 
          "https://doi.org/10.1007/bf02798641"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02798444", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049694848", 
          "https://doi.org/10.1007/bf02798444"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02798444", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049694848", 
          "https://doi.org/10.1007/bf02798444"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1077157082", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "1993-03", 
    "datePublishedReg": "1993-03-01", 
    "description": "A combination of lactobacilli and biofilm-forming bacteria were evaluated in continuous fermentations for lactic acid production using various supports. Twelve different bacteria, including species of Bacillus, Pseudomonas, Streptomyces, Thermoactinomyces, and Thermomonospora were tested for biofilm-forming capabilities. Solid supports that were evaluated in either batch or continuous fermentations were pea gravels, 3M-macrolite ceramic spheres, and polypropylene mixed with 25% of various agricultural materials (e.g. corn starch, oat hulls) and extruded to form chips (pp-composite). Biofilm formation was evaluated by the extent of clumping of solid supports, weight gain and (in some instances) Gram stains of the supports after drying overnight at 70\u00b0 C. The supports consistently producing the best biofilm were pp-composite chips followed by 3M-Macrolite spheres then by pea gravels. The best biofilm formation was observed with P. fragi (ATCC 4973), S. viridosporus T7A (ATCC 39115), and Thermoactinomyces vulgaris (NRRL B-5790), grown optimally at 25, 37, and 45\u00b0 C, respectively, on various pp-composite chips. Lactic acid bacteria used in the fermentations were Lactobacillus amylophilus (NRRL B-4437), L. casei (ATCC 11443), and L. delbrueckii mutant DP3; these grow optimally at 25, 37 and 45\u00b0 C, respectively. Lactic acid and biofilm bacteria with compatible temperature optima were inoculated into 50-ml reactors (void volume 25 ml) containing sterile pp-composite supports. Lactic acid production and glucose consumption were determined by HPLC at various flow rates from 0.06 to 1.92 ml/min. Generally, mixed-culture biofilm reactors produced higher levels of lactic acid than lactic acid bacteria alone. S. viridosporus T7A and L. casei on pp-composite chips were the best combination of those tested, and produced 13.0 g/l lactic acid in the reactors without pH control. L. casei produced 10.3 g/l lactic acid under similar conditions.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/bf00167135", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1083533", 
        "issn": [
          "0175-7598", 
          "1432-0614"
        ], 
        "name": "Applied Microbiology and Biotechnology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "38"
      }
    ], 
    "name": "Evaluation of biofilm reactor solid support for mixed-culture lactic acid production", 
    "pagination": "728-733", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "d765065dced39eb5d160ca3763edd37422a4b77373bd9f4fe4de98386d4dc8f7"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/bf00167135"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1045219062"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/bf00167135", 
      "https://app.dimensions.ai/details/publication/pub.1045219062"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T13:55", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000371_0000000371/records_130811_00000004.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007/BF00167135"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf00167135'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf00167135'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf00167135'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf00167135'


 

This table displays all metadata directly associated to this object as RDF triples.

106 TRIPLES      21 PREDICATES      36 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/bf00167135 schema:about anzsrc-for:06
2 anzsrc-for:0605
3 schema:author N591788a2100a445f81e518691f9a7c35
4 schema:citation sg:pub.10.1007/bf00131569
5 sg:pub.10.1007/bf00144317
6 sg:pub.10.1007/bf01583728
7 sg:pub.10.1007/bf02798444
8 sg:pub.10.1007/bf02798641
9 https://app.dimensions.ai/details/publication/pub.1077157082
10 https://doi.org/10.1016/0141-0229(88)90033-6
11 https://doi.org/10.1016/0922-338x(92)90282-y
12 https://doi.org/10.1111/j.1472-765x.1991.tb00549.x
13 schema:datePublished 1993-03
14 schema:datePublishedReg 1993-03-01
15 schema:description A combination of lactobacilli and biofilm-forming bacteria were evaluated in continuous fermentations for lactic acid production using various supports. Twelve different bacteria, including species of Bacillus, Pseudomonas, Streptomyces, Thermoactinomyces, and Thermomonospora were tested for biofilm-forming capabilities. Solid supports that were evaluated in either batch or continuous fermentations were pea gravels, 3M-macrolite ceramic spheres, and polypropylene mixed with 25% of various agricultural materials (e.g. corn starch, oat hulls) and extruded to form chips (pp-composite). Biofilm formation was evaluated by the extent of clumping of solid supports, weight gain and (in some instances) Gram stains of the supports after drying overnight at 70° C. The supports consistently producing the best biofilm were pp-composite chips followed by 3M-Macrolite spheres then by pea gravels. The best biofilm formation was observed with P. fragi (ATCC 4973), S. viridosporus T7A (ATCC 39115), and Thermoactinomyces vulgaris (NRRL B-5790), grown optimally at 25, 37, and 45° C, respectively, on various pp-composite chips. Lactic acid bacteria used in the fermentations were Lactobacillus amylophilus (NRRL B-4437), L. casei (ATCC 11443), and L. delbrueckii mutant DP3; these grow optimally at 25, 37 and 45° C, respectively. Lactic acid and biofilm bacteria with compatible temperature optima were inoculated into 50-ml reactors (void volume 25 ml) containing sterile pp-composite supports. Lactic acid production and glucose consumption were determined by HPLC at various flow rates from 0.06 to 1.92 ml/min. Generally, mixed-culture biofilm reactors produced higher levels of lactic acid than lactic acid bacteria alone. S. viridosporus T7A and L. casei on pp-composite chips were the best combination of those tested, and produced 13.0 g/l lactic acid in the reactors without pH control. L. casei produced 10.3 g/l lactic acid under similar conditions.
16 schema:genre research_article
17 schema:inLanguage en
18 schema:isAccessibleForFree false
19 schema:isPartOf N8323b709595e4344957206b4e7f4ee79
20 N92f202399d6b47d3af86aaf0f565241d
21 sg:journal.1083533
22 schema:name Evaluation of biofilm reactor solid support for mixed-culture lactic acid production
23 schema:pagination 728-733
24 schema:productId N5cfdb4c1d90d4aa89be9d2c636fe2b93
25 N7bd9b81b196d4f39ab23fde569ae100a
26 Neefd35c2b76a434795e4f5ca4b173815
27 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045219062
28 https://doi.org/10.1007/bf00167135
29 schema:sdDatePublished 2019-04-11T13:55
30 schema:sdLicense https://scigraph.springernature.com/explorer/license/
31 schema:sdPublisher Ndc71a4b562c14767add6a7c1fd8adfcb
32 schema:url http://link.springer.com/10.1007/BF00167135
33 sgo:license sg:explorer/license/
34 sgo:sdDataset articles
35 rdf:type schema:ScholarlyArticle
36 N3fc4e00f85554d598b3cc7fc5cda0620 rdf:first sg:person.07660225167.01
37 rdf:rest Nbd254f61d55740b2bbb6997c94a8c45e
38 N591788a2100a445f81e518691f9a7c35 rdf:first sg:person.01361316504.86
39 rdf:rest N3fc4e00f85554d598b3cc7fc5cda0620
40 N5cfdb4c1d90d4aa89be9d2c636fe2b93 schema:name dimensions_id
41 schema:value pub.1045219062
42 rdf:type schema:PropertyValue
43 N7bd9b81b196d4f39ab23fde569ae100a schema:name readcube_id
44 schema:value d765065dced39eb5d160ca3763edd37422a4b77373bd9f4fe4de98386d4dc8f7
45 rdf:type schema:PropertyValue
46 N8323b709595e4344957206b4e7f4ee79 schema:issueNumber 6
47 rdf:type schema:PublicationIssue
48 N92f202399d6b47d3af86aaf0f565241d schema:volumeNumber 38
49 rdf:type schema:PublicationVolume
50 Nbd254f61d55740b2bbb6997c94a8c45e rdf:first sg:person.014456470717.65
51 rdf:rest rdf:nil
52 Ndc71a4b562c14767add6a7c1fd8adfcb schema:name Springer Nature - SN SciGraph project
53 rdf:type schema:Organization
54 Neefd35c2b76a434795e4f5ca4b173815 schema:name doi
55 schema:value 10.1007/bf00167135
56 rdf:type schema:PropertyValue
57 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
58 schema:name Biological Sciences
59 rdf:type schema:DefinedTerm
60 anzsrc-for:0605 schema:inDefinedTermSet anzsrc-for:
61 schema:name Microbiology
62 rdf:type schema:DefinedTerm
63 sg:journal.1083533 schema:issn 0175-7598
64 1432-0614
65 schema:name Applied Microbiology and Biotechnology
66 rdf:type schema:Periodical
67 sg:person.01361316504.86 schema:affiliation https://www.grid.ac/institutes/grid.34421.30
68 schema:familyName Demirci
69 schema:givenName Ali
70 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01361316504.86
71 rdf:type schema:Person
72 sg:person.014456470717.65 schema:affiliation https://www.grid.ac/institutes/grid.34421.30
73 schema:familyName Johnson
74 schema:givenName Kenneth E.
75 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014456470717.65
76 rdf:type schema:Person
77 sg:person.07660225167.01 schema:affiliation https://www.grid.ac/institutes/grid.34421.30
78 schema:familyName Pometto
79 schema:givenName Anthony L.
80 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07660225167.01
81 rdf:type schema:Person
82 sg:pub.10.1007/bf00131569 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007283498
83 https://doi.org/10.1007/bf00131569
84 rdf:type schema:CreativeWork
85 sg:pub.10.1007/bf00144317 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015049307
86 https://doi.org/10.1007/bf00144317
87 rdf:type schema:CreativeWork
88 sg:pub.10.1007/bf01583728 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005199457
89 https://doi.org/10.1007/bf01583728
90 rdf:type schema:CreativeWork
91 sg:pub.10.1007/bf02798444 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049694848
92 https://doi.org/10.1007/bf02798444
93 rdf:type schema:CreativeWork
94 sg:pub.10.1007/bf02798641 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042680461
95 https://doi.org/10.1007/bf02798641
96 rdf:type schema:CreativeWork
97 https://app.dimensions.ai/details/publication/pub.1077157082 schema:CreativeWork
98 https://doi.org/10.1016/0141-0229(88)90033-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026198674
99 rdf:type schema:CreativeWork
100 https://doi.org/10.1016/0922-338x(92)90282-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1015014669
101 rdf:type schema:CreativeWork
102 https://doi.org/10.1111/j.1472-765x.1991.tb00549.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1004744501
103 rdf:type schema:CreativeWork
104 https://www.grid.ac/institutes/grid.34421.30 schema:alternateName Iowa State University
105 schema:name Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, 50011, Ames, Iowa, USA
106 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...