Multi-Product Lactic Acid Bacteria Fermentations: A Review
José Aníbal Mora-Villalobos,
Jéssica Montero-Zamora,
Natalia Barboza,
Carolina Rojas-Garbanzo,
Jessie Usaga,
Mauricio Redondo-Solano,
Linda Schroedter,
Agata Olszewska-Widdrat,
José Pablo López-Gómez
Affiliations
José Aníbal Mora-Villalobos
National Center for Biotechnological Innovations of Costa Rica (CENIBiot), National Center of High Technology (CeNAT), San Jose 1174-1200, Costa Rica
Jéssica Montero-Zamora
National Center for Biotechnological Innovations of Costa Rica (CENIBiot), National Center of High Technology (CeNAT), San Jose 1174-1200, Costa Rica
Natalia Barboza
Food Technology Department, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica
Carolina Rojas-Garbanzo
National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica
Jessie Usaga
National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica
Mauricio Redondo-Solano
Research Center in Tropical Diseases (CIET) and Food Microbiology Section, Microbiology Faculty, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica
Linda Schroedter
Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany
Agata Olszewska-Widdrat
Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany
José Pablo López-Gómez
Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany
Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.
