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Kinetic Model for Simultaneous Saccharification and Fermentation of Brewers’ Spent Grain Liquor Using Lactobacillus delbrueckii Subsp. lactis

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Abstract

Brewers’ spent grain (BSG) liquor can be obtained by pressing fresh BSG and was recently proposed as a fermentation medium. A kinetic model was established, that can predict lactate formation and cell growth of Lactobacillus delbrueckii subsp. lactis with three BSG liquors of different origin in a simultaneous saccharification and fermentation approach. The kinetic model assumes a multi-substrate dependence of glucose and several nitrogen-containing molecule classes on cell growth, substrate uptake, and lactate formation. Furthermore, the model contains terms for the enzymatic degradation of 1,4-α-bond glucose oligomers. The nutrient content of the fermentation media, based on BSG liquor, varied broadly in terms of total carbohydrates (26.27 g·L−1 to 107.17 g·L−1), amino acids (1.52 g·L−1 to 6.78 g·L−1), and proteins (0.16 g·L−1 to 0.46 g·L−1). The deviation between experiment and simulation was — in relation to the large differences in media composition — quite small and ranged from 1.6% to 12.9% (final cell density) and from 5.0% to 24.8% (total lactate concentration). Both the experiment and the simulation showed that serine and alanine play an essential role in the metabolism of the organism. In general, the ratio of carbohydrates to amino acids in the fermentation medium is very important for L. delbrueckii subsp. lactis. Therefore, the model can contribute to control the bioprocess and assess fermentation kinetics for unknown BSG liquors.

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Abbreviations

BSG:

Brewers’ spent grain

CDW:

Cell dry weight

DSMZ:

German Collection of Microorganisms and Cellcultures

MRS:

Cultivation medium proposed by De Man, Rogosa, Sharpe

N :

Stirrer speed

OD600 :

Optical density measured at a wavelength of 600 nm

PLA:

Poly lactic acid

Q N2 :

Volumetric nitrogen flow

RK4 :

4th order Runge-Kutta algorithm

SSF:

Simultaneous saccharification and fermentation

w%:

weight percentage

AA_total :

Total (16) amino acids g·L−1

Ala :

Alanine g·L−1

f :

Dimensionless exponent n.a.

h :

Dimensionless exponent n.a.

k 1 :

Reaction constant of R1 h−1

k 2 :

Reaction constant of R2 h−1

k 3 :

Reaction constant of R3 h−1

K AA_total :

Monod constant for amino acids g·L−1

k Ala :

Reaction constant alanine h−1

K Prot :

Monod constant for protein g·L−1

K S4 :

Monod constant for glucose g·L−1

K Ser :

Monod constant for serine g·L−1

M :

Molecular weight g·mol−1

P :

Product (lactate) g·L−1

P m :

Inhibiting lactate concentration g·L−1

P max :

Maximum lactate concentration g·L−1

Prot :

Protein g·L−1

R 1 :

Enzymatic reaction 1 n.a.

R 2 :

Enzymatic reaction 2 n.a.

R 3 :

Enzymatic reaction 3 n.a.

r p :

Product (lactate) formation rate gLactate·gCDW−1·h−1

S 1 :

Malto oligomers g·L−1

S 12 :

Mass adjustment factor of R1 n.a.

S 2 :

Maltotriose g·L−1

S 23 :

Mass adjustment factor of R2 n.a.

S 3 :

Maltose g·L−1

S 34 :

Mass adjustment factor of R3 n.a.

S 4 :

Glucose g·L−1

Ser :

Serine g·L−1

S_total :

Total carbohydrates g·L−1

X :

Cell dry weight g·L−1

X m :

Stationary cell concentration g·L−1

X max :

Maximum cell concentration g·L−1

Y P/X :

Lactate/biomass yield gLactate·gCDW−1

Y X/AA_total :

Biomass/amino acids yield gCDW·gaminoacids−1

Y X/Prot :

Biomass/protein yield gCDW·gProtein−1

Y X/S4 :

Biomass/glucose yield gCDW·gGlucose−1

Y X/Ser :

Biomass/serine yield gCDW·gSerine−1

α :

Growth-coupled lactate formation coefficient gLactate·gCDW−1

β :

Growth-uncoupled lactate formation coefficient gLactate·gCDW−1·h−1

μ :

Growth rate h−1

μ max :

Maximum specific growth rate h−1

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Acknowledgments

This research was performed as a part of the European Union project BIOVAL, which is funded by the European Regional Development Fund EFRE-interreg (018-4-09-021). We wish to express our gratitude for financial support. Special thanks goes to the Novozymes A/S for suppling the glucoamylase mixture Attenuzyme® Core.

The authors declare no conflict of interest.

No ethical approval required.

No informed consent required.

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Authors and Affiliations

  1. TU Kaiserslautern, Department of Mechanical and Process Engineering, Chair of Bioprocess Engineering, Gottlieb-Daimler-Straße 49, Kaiserslautern, 67663, Germany

    Alexander Akermann, Jens Weiermüller, Selina Lenz, Jens Christmann & Roland Ulber

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  1. Alexander Akermann
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Akermann, A., Weiermüller, J., Lenz, S. et al. Kinetic Model for Simultaneous Saccharification and Fermentation of Brewers’ Spent Grain Liquor Using Lactobacillus delbrueckii Subsp. lactis. Biotechnol Bioproc E 26, 114–124 (2021). https://doi.org/10.1007/s12257-020-0153-z

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