Safety Evaluation and Fermentation Process Optimization of a High-yield Phenyllactic Acid Strain
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Abstract:
In this study, traditional bio-fermentation technology was used to produce phenyllactic acid, and the species, safety and fermentation process of high-yielding phenyllactic acid strains were studied. A high-yielding phenyllactic acid strain BLCC2-0069 was obtained through screening by reversed-phase high performance liquid chromatography. The content of phenyllactic acid in the fermentation broth of this strain was 1.26 g/L after 24 h of fermentation; By observations on the morphology of the strain and identification of 16S rDNA sequence of the strain, the strain was preliminarily determined as Lactobacillus plantarum; the strain entered the logarithmic growth phase after 4 hours of culture, and entered the stable phase after 10 hours, with the number of viable bacteria reaching 1.78×109 cfu/mL. Through an in vivo safety evaluation in mice, this strain was preliminarily determined safe in vivo. In the meantime, the fermentation process using Lactobacillus plantarum BLCC2-0069 was also studied, and that the yield of phenyllactic acid in the fermentation broth reached the highest (3.96 g/L) when 3.00 g/L of phenylpyruvate was added to the medium as a substrate. In summary, Lactobacillus plantarum BLCC2-0069 is non-toxic to mice and has a high level of biological safety. The yield of phenyllactic acid reached 1.26 g/L through direct fermentation, and 3.96 g/L through fermentation with a substrate addition. The results can provide a theoretical basis for the safe application of the strain.
