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High-titer L-lactic acid production from corn stover using Pediococcus acidilactici

ABSTRACT: L-Lactic acid is a key monomer for polylactic acid (PLA), and its market demand continues to grow. Producing lactic acid from lignocellulosic feedstocks instead of grain can alleviate competition for food resources; however, inhibitors generated during pretreatment result in low fermentation titers and complex downstream processes, hindering industrial implementation. In this study, Pediococcus acidilactici NHRI04 with robust inhibitor tolerance was obtained through staged adaptive domestication, enabling direct fermentation of undetoxified corn stover hydrolysate. Process optimization achieved a final L-lactic acid concentration of 226.09 g/L, with a productivity of 3.12 g/L/h and a sugar-to-lactic acid yield of 99.72%, corresponding to an overall yield of 0.32 g/g corn stover and 98.80% optical purity. This titer represents the highest lactic acid concentration reported to date from lignocellulosic biomass. A pasteurization-based fermentation strategy (65 °C, 30 min) was established to replace conventional autoclaving, effectively preserving medium nutritional value. Economic analysis revealed that combining high-concentration fermentation, pasteurization, and detoxification elimination reduced production costs by 2,232 CNY per ton of lactic acid. Substituting corn stover for corn grain saves 1.8 tons of corn and reduces carbon emissions by 1.83 tons CO₂e per ton of lactic acid. Integrated whole-genome, transcriptomic, and proteomic analyses elucidated the molecular mechanisms underlying inhibitor tolerance. This study provides a feasible approach for low-cost, grain-saving, and low-carbon production of lignocellulosic lactic acid.

ORGANISM(S): Pediococcus Acidilactici

SUBMITTER: Peiyong Qin

PROVIDER: PXD080923 | iProX | Thu Jul 09 00:00:00 BST 2026

REPOSITORIES: iProX

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Project description:The present study aims to explore chemostat-based transcriptome analysis of mixed cultures by investigating interactions between the yeast S. cerevisiae and the lactic acid bacterium L. bulgaricus . S. cerevisiae and L. bulgaricus are both frequently encountered in kefir, a fermented dairy product. In the context of this study, this binary culture serves as a model for the many traditional food and beverage fermentation processes in which yeasts and lactic acid bacteria occur together. The design of the cultivation conditions was based on the observation that L. bulgaricus, but not S. cerevisiae, can use lactose as a carbon source for growth and that S. cerevisiae, but not L. bulgaricus, can grow on galactose that is released upon hydrolysis of lactose by the bacterial β-galactosidase. Mixed populations of yeasts and lactic acid bacteria occur in many dairy, food and beverage fermentations, but knowledge about their interactions is incomplete. In the present study, interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus, two microorganisms that co-occur in kefir fermentations, were studied during anaerobic growth on lactose. By combining physiological and transcriptome analysis of the two strains in the co-cultures, five mechanisms of interaction were identified. 1. L. bulgaricus hydrolyses lactose, which cannot be metabolized by S. cerevisiae, to galactose and glucose. Subsequently, galactose, which cannot be metabolized by L. bulgaricus, is excreted and provides a carbon source for yeast. 2. In pure cultures, L. bulgaricus only grows at increased CO2 concentrations. In anaerobic mixed cultures, the yeast provides this CO2 via alcoholic fermentation. 3. Analysis of amino acid consumption from the defined medium indicated that S. cerevisiae supplied alanine to the bacteria. 4. A mild but significant low-iron response in the yeast transcriptome, identified by DNA microarray analysis, was consistent with the chelation of iron by the lactate produced by L. bulgaricus. 5. Transcriptome analysis of L. bulgaricus in mixed cultures showed an overrepresentation of transcripts involved in lipids metabolism suggesting either a competition of the two microorganisms for fatty acids, or a response to the ethanol produced by S. cerevisiae.

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High-titer L-lactic acid production from corn stover using Pediococcus acidilactici

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