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Improved immobilization of Lactobacillus rhamnosus ATCC 7469 in polyacrylamide gel, preventing cell leakage during lactic acid fermentation

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Abstract

A new procedure for improved immobilization of Lactobacillus rhamnosus ATCC 7469, producing solely l(+)-lactic acid, in polyacrylamide was developed. A series of gels with varied ingredients concentrations and order of addition was prepared and were tested in batch and repeat-batch processes. Our results revealed that the crucial step for successful immobilization was the initial incubation of the cells in pure 10% AA that leads to improved entrapment in the polyacrylamide gel. In contrast, all gels derived from previously prepared stock AA/MBAA released high amount of cells and free biomass was formed. The most efficient immobilization was achieved using gel, containing L. rhamnosus, incubated in 10% AA (acrylamide) and with 1% MBAA (N,N′-methylene-bis-acrylamide) added. This gel possessed optimal permeation characteristics and at the same time, the cells were completely retained in the polymer lattice (0.03 g free biomass/l at 48 h of the batch process). In addition, it yielded highly concentrated lactic acid: the conversion ratio was about 85% without pH-control for initial lactose concentrations of up to 30 g/l. A series of additional immobilization experiments showed the potential of physicochemical interactions between the monomers of acrylamide and the cell surface of L. rhamnosus.

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Authors and Affiliations

  1. Institute of Chemical Engineering, Bulgarian Academy of Sciences, 103, Acad. G. Bontchev Str., 1113, Sofia, Bulgaria

    Kaloyan K. Petrov & Venko N. Beschkov

  2. Institute of Microbiology, Bulgarian Academy of Sciences, 26, Acad. G. Bontchev Str., 1113, Sofia, Bulgaria

    Penka M. Petrova

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  1. Kaloyan K. Petrov
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  2. Penka M. Petrova
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  3. Venko N. Beschkov
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Correspondence to Kaloyan K. Petrov.

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Petrov, K.K., Petrova, P.M. & Beschkov, V.N. Improved immobilization of Lactobacillus rhamnosus ATCC 7469 in polyacrylamide gel, preventing cell leakage during lactic acid fermentation. World J Microbiol Biotechnol 23, 423–428 (2007). https://doi.org/10.1007/s11274-006-9242-1

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  • DOI: https://doi.org/10.1007/s11274-006-9242-1

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