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dc.creatorMontero Zamora, Jéssica Pamela
dc.creatorRojas Vargas, María Daniela
dc.creatorBarboza Vargas, Natalia María
dc.creatorLópez Gómez, José Pablo
dc.creatorMora Villalobos, José Anibal
dc.creatorRedondo Solano, Mauricio
dc.date.accessioned2022-08-16T21:13:12Z
dc.date.available2022-08-16T21:13:12Z
dc.date.issued2022-07-29
dc.identifier.citationhttps://www.mdpi.com/2311-5637/8/8/361es_ES
dc.identifier.issn2311-5637
dc.identifier.urihttps://hdl.handle.net/10669/87183
dc.description.abstractLactic acid bacteria (LAB) with potential for the development of multi-product processes are necessary for the valorization of side streams obtained during the biotechnological production of lactic acid (LA). In this study, 14 LAB strains isolated from pineapple agro-industrial residues in Costa Rica were cultivated in microplates, and the six strains with the highest growth were selected for fermentation in microbioreactors to evaluate the production of LA and acetic acid, and the consumption of glucose. Lacticaseibacillus paracasei 6710 and L. paracasei 6714 presented the highest OD600 values (1.600 and 1.602, respectively); however, the highest LA (in g/L) production was observed in L. paracasei 6714 (14.50 ± 0.20) and 6712 (14.67 ± 0.42). L. paracasei 6714 was selected for bioreactor fermentation and reached a maximum OD600 of 6.3062 ± 0.141, with a LA yield of 84.9% and a productivity of 1.06 g L−1 h −1 after 21 h of fermentation. Finally, lipoteichoic acid (LTA) detection from biomass was performed and the antimicrobial activity of the compounds present in the supernatant was studied. LTA was detected from L. paracasei 6714 biomass, and its supernatant caused significant inhibition of foodborne surrogate microorganisms. LAB isolated from pineapple silage have biotechnological potential for multiproduct processes.es_ES
dc.description.sponsorshipUniversidad de Costa Ricaes_ES
dc.language.isoenges_ES
dc.sourceFermentation, 8(361), p. 1-11.es_ES
dc.subjectbioproducts valorizationes_ES
dc.subjectantimicrobial compoundses_ES
dc.subjectlipoteichoic acides_ES
dc.subjectlactic acides_ES
dc.subjectFERMENTATIONes_ES
dc.subjectRECYCLINGes_ES
dc.titlePotential of New Bacterial Strains for a Multiproduct Bioprocess Application: A Case Study Using Isolates of Lactic Acid Bacteria from Pineapple Silage of Costa Rican Agro-Industrial Residueses_ES
dc.typeartículo científicoes_ES
dc.identifier.doihttps://doi.org/10.3390/fermentation8080361
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias de la Salud::Centro de Investigación en Enfermedades Tropicales (CIET)es_ES
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Salud::Facultad de Microbiologíaes_ES
dc.identifier.codproyecto735-B9-457
dc.identifier.codproyecto735-C1-512


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