Título:	Bioconversion of glycerol into lactic acid by a new bacterial strain from the Brazilian cerrado soil
Autor(es):	Barroso, Raissa G. M. R. Lima, Jamille R. C. Fávaro, Léia C. L. Machado, Fabricio Gonçalves, Sílvia B.
E-mail do autor:	mailto:fmachado@unb.br mailto:silvia.belem@embrapa.br
ORCID:	https://orcid.org/0000-0001-7507-9524 https://orcid.org/0000-0003-3260-0310 https://orcid.org/0000-0002-3041-1906 https://orcid.org/0000-0002-6036-4725
Assunto:	Ácido lático Glicerol Klebsiella pneumoniae Cerrados - Brasil
Data de publicação:	22-Set-2022
Editora:	MDPI
Referência:	BARROSO, Raissa G. M. R. et. al. Bioconversion of glycerol into lactic acid by a new bacterial strain from the Brazilian cerrado soil. Fermentation, Basel, v. 8, n. 10, art. 477, 2022. DOI 10.3390/fermentation8100477. Disponível em: https://www.mdpi.com/2311-5637/8/10/477. Acesso em: 09 nov. 2022.
Abstract:	A lactic-acid-producing strain was isolated from the Brazilian Cerrado soil (Brazilian savanna). Glycerol, a byproduct of the biodiesel industry, can be converted into various chemical intermediates of industrial value by biotechnological routes. Klebsiella pneumoniae can metabolize glycerol in environments with or without oxygen and bioconvert it into several chemicals with high value-added, such as lactic acid, 3-hydroxypropionic acid and 1,3 propanediol. The wild-type bacterial strain (2GPP) isolated from a soil sample from the Brazilian Cerrado was determined to be a K. pneumoniae complex that was capable of successfully metabolizing glycerol. Fermentations were performed with different temperatures, pH, and inoculum concentrations to evaluate the best lactic acid production. At first, 1,3-propanediol and L-(+)-lactic acid were produced in mini reactors. A lactic acid production of 3.8 g·L −1 and a decrease in 1,3-propanediol output were observed. Thus, by adjusting process variables such as pH and temperature during fermentation, it was possible to maximize the production of lactic acid and decrease the formation of 1,3-propanediol by utilizing experimental design strategies.
Unidade Acadêmica:	Instituto de Química (IQ)
Licença:	Fermentation - This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). Fonte: https://www.mdpi.com/openaccess. Acesso em: 09 nov. 2022.
DOI:	https://doi.org/10.3390/fermentation8100477
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