Journal of Industrial Microbiology & Biotechnology

, Volume 43, Issue 9, pp 1205–1213 | Cite as

Lactobacillus casei as a biocatalyst for biofuel production

  • Elena Vinay-Lara
  • Song Wang
  • Lina Bai
  • Ekkarat Phrommao
  • Jeff R. Broadbent
  • James L. Steele
Bioenergy/Biofuels/Biochemicals
First Online:
Received:
Accepted:

Abstract

Microbial fermentation of sugars from plant biomass to alcohols represents an alternative to petroleum-based fuels. The optimal biocatalyst for such fermentations needs to overcome hurdles such as high concentrations of alcohols and toxic compounds. Lactic acid bacteria, especially lactobacilli, have high innate alcohol tolerance and are remarkably adaptive to harsh environments. This study assessed the potential of five Lactobacillus casei strains as biocatalysts for alcohol production. L. casei 12A was selected based upon its innate alcohol tolerance, high transformation efficiency and ability to utilize plant-derived carbohydrates. A 12A derivative engineered to produce ethanol (L. casei E1) was compared to two other bacterial biocatalysts. Maximal growth rate, maximal optical density and ethanol production were determined under conditions similar to those present during alcohol production from lignocellulosic feedstocks. L. casei E1 exhibited higher innate alcohol tolerance, better growth in the presence of corn stover hydrolysate stressors, and resulted in higher ethanol yields.

Keywords

Lactobacillus casei Alcohol Tolerance Biofuels 
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Notes

Acknowledgments

This work was funded by the DOE Great Lakes Bioenergy Research Center (DOE BER Office of Science DE-FC02-07ER64494) and by the National Research Initiative Competitive Grant No. 2011-67009-30043 from the USDA National Institute of Food and Agriculture. Elena Vinay-Lara gratefully acknowledges the scholarship from CONACyT to pursue her postgraduate studies. We will also thank Great Lakes Bioenergy Research Center for providing E. coli GLBRC E1, strains used for this study.

Supplementary material

10295_2016_1797_MOESM1_ESM.docx (20 kb)
Supplementary material 1 (DOCX 20 kb)

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Copyright information

© Society for Industrial Microbiology and Biotechnology 2016

Authors and Affiliations

  1. 1.Department of Food ScienceUniversity of Wisconsin-MadisonMadisonUSA
  2. 2.College of Food ScienceNortheast Agricultural UniversityHarbinChina
  3. 3.College of Animal Science and TechnologyHuazhong Agricultural UniversityWuhanChina
  4. 4.Department of Nutrition, Dietetics, and Food SciencesUtah State UniversityLoganUSA

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