Peculiar Response in the Co-Culture Fermentation of <i>Leuconostoc mesenteroides</i> and <i>Lactobacillus plantarum</i> for the Production of ABE Solvents
Grace N. Ijoma | Gbenga Adegbenro | Charles Rashama | Tonderayi S. Matambo
Two bacterial strains (CL11A and CL11D) that are capable of ABE fermentation, identified as <i>Leuconostoc mesenteroides</i> and <i>Weissella cibari,</i> were isolated from the soil surrounding the roots of bean plants. Another strain (ZM 3A), identified as <i>Lactobacillus plantarum</i>, which is capable of purely ethanolic fermentation was isolated from sugarcane. Glucose was used as a standard substrate to investigate the performance of these strains in mono—and co-culture fermentation for ABE production. The performance parameters employed in this study were substrate degradation rates, product and metabolite yields, pH changes and microbial growth rates. Both ABE isolates were capable of producing the three solvents but <i>Leuconostoc mesenteroides</i> had a higher specificity for ethanol than <i>Weissella cibari</i>. The co-culturing of <i>Leuconostoc mesenteroides</i> and <i>Lactobacillus plantarum</i> enhanced ethanol production at the expense of both acetone and butanol, and also influenced the final substrate consumption rate and product yield. The experiments indicated the potential of these niche environments for the isolation of ABE-producing microorganisms. This study contributes to the formulation of ideal microbial co-culture and consortia fermentation, which seeks to maximize the yield and production rates of favored products.
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