vuzbiochemiИзвестия вузов. Прикладная химия и биотехнологияProceedings of Universities. Applied Chemistry and Biotechnology2227-29252500-1558ИРНИТУ10.21285/achb.999HQIHHZvuzbiochemi-1468Research ArticleКРАТКИЕ СООБЩЕНИЯBRIEF COMMUNICATIONОптимизация условий культивирования штамма Lactobacillus acidophilus для получения молочной кислоты при ферментации мелассыOptimization of cultivation conditions for Lactobacillus acidophilus to produce lactic acid through molasses fermentationhttps://orcid.org/0000-0003-0088-2704НепомнящийА. П.NepomniashchiiA. P.

Непомнящий Анатолий Павлович, аспирант, младший научный сотрудник

191014, г. Санкт-Петербург, Литейный пр., 55

Anatolii P. Nepomniashchii, Postgraduate Student, Junior Researcher

55, Liteyny Ave., Saint Petersburg, 191014

Nepomnyashiy.95@mail.ruhttps://orcid.org/0000-0002-6533-8139ЗубковИ. Н.ZubkovI. N.

Зубков Илья Николаевич, лаборант-исследователь

191014, г. Санкт-Петербург, Литейный пр., 55

Ilya N. Zubkov, Laboratory Assistant

55, Liteyny Ave., Saint Petersburg, 191014

zub-i@bk.ruhttps://orcid.org/0000-0002-8767-3720СорокоумовП. Н.SorokoumovP. N.

Сорокоумов Павел Николаевич, аспирант, научный сотрудник

191014, г. Санкт-Петербург, Литейный пр., 55

Pavel N. Sorokoumov, Postgraduate Student, Researcher

55, Liteyny Ave., Saint Petersburg, 191014

sorokoumov_pavel@mail.ruhttps://orcid.org/0000-0002-4208-9299ШароваН. Ю.SharovaN. Yu.

Шарова Наталья Юрьевна, д.т.н., профессор РАН, заместитель директора по научной работе

191014, г. Санкт-Петербург, Литейный пр., 55

Natalya Yu. Sharova, Dr. Sci. (Engineering), Professor of the Russian Academy of Sciences, Deputy Director for Research

55, Liteyny Ave., Saint Petersburg, 191014

natalya_sharova1@mail.ruВсероссийский научно-исследовательский институт пищевых добавок – филиал Федерального научного центра пищевых систем им. В.М. Горбатова РАНРоссияAll-Russian Research Institute for Food Additives, Branch of V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of SciencesRussian Federation202523062025152279285Copyright © Непомнящий А.П., Зубков И.Н., Сорокоумов П.Н., Шарова Н.Ю., 20252025Непомнящий А.П., Зубков И.Н., Сорокоумов П.Н., Шарова Н.Ю.Nepomniashchii A.P., Zubkov I.N., Sorokoumov P.N., Sharova N.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vuzbiochemi.elpub.ru/jour/article/view/1468

Молочная кислота и ее соли (лактаты) широко применяются в пищевой промышленности в качестве регуляторов кислотности и сырья для синтеза полилактида – биоразлагаемого упаковочного материала. В наши дни бо́льшую часть молочной кислоты получают биосинтетическим путем из сахаросодержащего сырья, например из свекловичной мелассы. Целью проведенного исследования являлось изучение процесса биоконверсии мелассы в молочную кислоту анаэробным штаммом Lactobacillus acidophilus AT-I. Содержание источников углерода (мелассы) и азота (дрожжевого экстракта) оптимизировалось с помощью эксперимента, поставленного по центральному композиционному плану. Анализ содержания молочной кислоты в культуральной жидкости проводился с использованием капиллярного электрофореза. Построение модели осуществлялось в среде R, а ее адекватность оценивалась с помощью F-критерия Фишера. В ходе работы выяснено, что построенная модель адекватно описывает полученные данные при уровне значимости 0,05 (дисперсия адекватности регрессионного уравнения 0,28, R2 = 0,76, рассчитанное значение F-критерия 3,2 меньше табличного, равного 6,3). Согласно модели, наибольшая конверсия мелассы в лактат (5,6%) должна наблюдаться при концентрации мелассы 63 г/л и дрожжевого экстракта 1,9 г/л. При культивировании Lactobacillus acidophilus AT-I в биореакторе наблюдается классическая кинетика расщепления углеводов и накопления молочной кислоты. Содержание молочной кислоты спустя 96 ч культивирования достигает 5,5 г/л.

Lactic acid and its salts (lactates) are used extensively in the food industry as acidity regulators and as raw materials for the synthesis of polylactide, a biodegradable packaging material. Currently, the prevailing method of producing lactic acid involves the biosynthetic pathway, using sugar-containing raw materials such as beet molasses. This study aims to examine the process of molasses bioconversion into lactic acid using the anaerobic strain Lactobacillus acidophilus AT-I. The concentrations of carbon (molasses) and nitrogen (yeast extract) were optimized using a central composite design experiment. The lactic acid content in the culture liquid was analyzed using capillary electrophoresis. The model was constructed in the R environment, and its adequacy was assessed using Fisher’s F-test. The findings demonstrated that the model adequately described the experimental data at a significance level of 0.05 (the variance of adequacy of the regression equation of 0.28, R2 = 0.76, the calculated value of the F-criterion (3.2) is less than the tabulated value (6.3)). According to the model, the highest conversion of molasses to lactate (5.6%) should be observed at a molasses concentration of 63 g/L and a yeast extract concentration of 1.9 g/L. The cultivation of Lactobacillus acidophilus AT-I in a bioreactor exhibited classical kinetics of carbohydrate breakdown and lactic acid accumulation, with lactic acid content reaching 5.5 g/L after 96 hours.

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The authors declare that there are no conflicts of interest present.