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Ghevondyan D, Soghomonyan T, Hovhannisyan P, Margaryan A, Paloyan A, Birkeland NK, Antranikian G, Panosyan H. Detergent-resistant α-amylase derived from Anoxybacillus karvacharensis K1 and its production based on whey. Sci Rep 2024; 14:12682. [PMID: 38830978 DOI: 10.1038/s41598-024-63606-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 05/30/2024] [Indexed: 06/05/2024] Open
Abstract
In the field of biotechnology, the utilization of agro-industrial waste for generating high-value products, such as microbial biomass and enzymes, holds significant importance. This study aimed to produce recombinant α-amylase from Anoxybacillus karvacharensis strain K1, utilizing whey as an useful growth medium. The purified hexahistidine-tagged α-amylase exhibited remarkable homogeneity, boasting a specific activity of 1069.2 U mg-1. The enzyme displayed its peak activity at 55 °C and pH 6.5, retaining approximately 70% of its activity even after 3 h of incubation at 55 °C. Its molecular weight, as determined via SDS-PAGE, was approximately 69 kDa. The α-amylase demonstrated high activity against wheat starch (1648.8 ± 16.8 U mg-1) while exhibiting comparatively lower activity towards cyclodextrins and amylose (≤ 200.2 ± 16.2 U mg-1). It exhibited exceptional tolerance to salt, withstanding concentrations of up to 2.5 M. Interestingly, metal ions and detergents such as sodium dodecyl sulfate (SDS), Triton 100, Triton 40, and Tween 80, 5,5'-dithio-bis-[2-nitrobenzoic acid (DNTB), β-mercaptoethanol (ME), and dithiothreitol (DTT) had no significant inhibitory effect on the enzyme's activity, and the presence of CaCl2 (2 mM) even led to a slight activation of the recombinant enzyme (1.4 times). The Michaelis constant (Km) and maximum reaction rate (Vmax), were determined using soluble starch as a substrate, yielding values of 1.2 ± 0.19 mg mL-1 and 1580.3 ± 183.7 μmol mg-1 protein min-1, respectively. Notably, the most favorable conditions for biomass and recombinant α-amylase production were achieved through the treatment of acid whey with β-glucosidase for 24 h.
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Affiliation(s)
- Diana Ghevondyan
- Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia
- Biology Faculty, Research Institute of Biology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia
| | - Tigran Soghomonyan
- Laboratory of Protein Technologies, Scientific and Production Center "Armbiotechnology" NAS RA, 0056, Yerevan, Armenia
| | - Pargev Hovhannisyan
- Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia
- Department of Biological Sciences, University of Bergen, NO-5020, Bergen, Norway
- Department of Microbiology, Biocenter, University of Wuerzburg, 97074, Wuerzburg, Germany
| | - Armine Margaryan
- Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia
- Biology Faculty, Research Institute of Biology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia
| | - Ani Paloyan
- Laboratory of Protein Technologies, Scientific and Production Center "Armbiotechnology" NAS RA, 0056, Yerevan, Armenia
| | - Nils-Kåre Birkeland
- Department of Biological Sciences, University of Bergen, NO-5020, Bergen, Norway
| | - Garabed Antranikian
- Center of Biobased Solutions (CBBS), Institute of Technical Biocatalysis, Hamburg University of Technology, 21073, Hamburg, Germany
| | - Hovik Panosyan
- Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia.
- Biology Faculty, Research Institute of Biology, Yerevan State University, Alex Manoogian 1, 0025, Yerevan, Armenia.
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El-Aidie SAM, Khalifa GSA. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives-A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13319. [PMID: 38506186 DOI: 10.1111/1541-4337.13319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/21/2024]
Abstract
Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high-quality, value-added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value-added, eco-friendly dairy whey-based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.
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Affiliation(s)
- Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
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Nanjaiah M, Rastogi NK, Devappa S. Study of the probiotic properties of Lacticaseibacillus casei subsp . casei NCIM 5752 and the optimization of whey-based media for the production of its biomass using response surface methodology. 3 Biotech 2024; 14:49. [PMID: 38268985 PMCID: PMC10803690 DOI: 10.1007/s13205-023-03899-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 12/18/2023] [Indexed: 01/26/2024] Open
Abstract
In this study, Lacticaseibacillus casei NCIM 5752, a new isolate has been explored for probiotic properties and has shown significant bile salt hydrolase activity and cholesterol-reducing activity (56.7 ± 0.27%) in the presence of bile salts. It also tested negative for the production of lecithinase and gelatinase, indicating its non-pathogenic nature. The test strain was able to tolerate pH of 2.0 and 3.0 with 63.42 and 94.7% of the cells survived after 3 h. L. casei showed auto-aggregation of 85.3% and surface hydrophobicity of 22.5% in xylene and 19.4% in hexane. Paneer whey was explored as a basic raw material for alternative media formulation for growing lactic acid bacteria. Paneer whey was found to contain lactose (4.15%), protein (0.42%), and rich in mineral content. Response surface methodology was employed to optimize the medium composition with three independent variables yeast extract (X1), dextrose (X2), and dipotassium hydrogen phosphate (X3), and the response-Y was set to biomass obtained in terms of log CFU/ml. They were supplemented to paneer whey medium for growing this strain. The second-order polynomial regression model predicted that the maximum cell mass production of 11.30 ± 0.5 log CFU/ml at optimal composition of 16.22 g/L of yeast extract, 19.31 g/L of dextrose, and 2.12 g/L of dipotassium hydrogen phosphate in paneer whey medium. Experiments were conducted to validate the RSM results, and the biomass achieved was 11.27 ± 0.50 log CFU/ml, which is in close agreement with the yield predicted by the RSM. By applying the fermentation strategy, the biomass was increased to 5.56 ± 0.34 g/L dry cell weight corresponding to 11.58 ± 0.24 log CFU/ml. The newly optimized media was significantly cost-effective and produced 26.45% more biomass than the conventional MRS media. This optimized media may find application for the large-scale biomass production of probiotics. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03899-z.
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Affiliation(s)
- Madhusudan Nanjaiah
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological and Research Institute, Mysore, Karnataka 570020 India
| | - Naveen Kumar Rastogi
- Food Engineering Department, CSIR-Central Food Technological and Research Institute, Mysore, Karnataka 570020 India
| | - Somashekar Devappa
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological and Research Institute, Mysore, Karnataka 570020 India
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Kolesovs S, Semjonovs P. Microalgal conversion of whey and lactose containing substrates: current state and challenges. Biodegradation 2023; 34:405-416. [PMID: 37329398 DOI: 10.1007/s10532-023-10033-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 05/30/2023] [Indexed: 06/19/2023]
Abstract
Currently dairy processing by-products, such as whey, still propose a significant threat to the environment if unproperly disposed. Microalgal bioconversion of such lactose containing substrates can be used for production of valuable microalgae-derived bio-products as well as for significant reduction of environmental risks. Moreover, it could significantly reduce microalgae biomass production costs, being a significant obstacle in commercialization of many microalgae species. This review summarizes current knowledge on the use of lactose containing substrates, e.g. whey, for the production of value-added products by microalgae, including information on producer cultures, fermentation methods and cultivation conditions, bioprocess productivity and ability of microalgal cultures to produce β-galactosidases. It can be stated, that despite several limitations lactose-containing substrates can be successfully used for both-the production of microalgal biomass and removal of high amounts of excess nutrients from the cultivation media. Moreover, co-cultivation of microalgae and other microorganisms can further increase the removal of nutrients and the production of biomass. Further investigations on lactose metabolism by microalgae, selection of suitable strains and optimisation of the cultivation process is required in order to enable large-scale microalgae production on these substrates.
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Affiliation(s)
- Sergejs Kolesovs
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, LV-1004, Latvia
| | - Pavels Semjonovs
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, LV-1004, Latvia.
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Conde Molina D, Liporace F, Quevedo CV. Bioremediation of an industrial soil contaminated by hydrocarbons in microcosm system, involving bioprocesses utilizing co-products and agro-industrial wastes. World J Microbiol Biotechnol 2023; 39:323. [PMID: 37773232 DOI: 10.1007/s11274-023-03766-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Accepted: 09/15/2023] [Indexed: 10/01/2023]
Abstract
The present study describes practical implication of bioaugmentation and biostimulation processes for bioremediation of an industrial soil chronically contaminated by hydrocarbons. For this purpose, biomass production of six autochthonous hydrocarbon-degrading bacteria were evaluated as inoculum of bioaugmentation strategy, by testing carbon and nitrogen sources included co-products and agro-industrial waste as sustainable and low-cost components of the growth medium. Otherwise, biostimulation was approached by the addition of optimized concentration of nitrogen and phosphorus. Microcosm assays showed that total hydrocarbons (TH) were significantly removed from chronically contaminated soil undergoing bioremediation treatment. Systems Mix (bioaugmentation); N,P (biostimulation) and Mix + N,P (bioaugmentation and biostimulation) reached higher TH removal, being 89.85%, 91.00%, 93.04%, respectively, comparing to 77.83% of system C (natural attenuation) at 90 days. The increased heterotrophic aerobic bacteria and hydrocarbon degrading bacteria counts were according to TH biodegrading process during the experiments. Our results showed that biostimulation with nutrients represent a valuable alternative tool to treat a chronically hydrocarbon-contaminated industrial soil, while bioaugmentation with a consortium of hydrocarbon degrading bacteria would be justified when the soil has a low amount of endogenous degrading microorganisms. Furthermore, the production of inoculum for application in bioaugmentation using low-cost substrates, such as industrial waste, would lead to the development of an environmentally friendly and attractive process in terms of cost-benefit.
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Affiliation(s)
- Debora Conde Molina
- Grupo de Biotecnología y Nanotecnología Aplicada, Facultad Regional Delta, Universidad Tecnológica Nacional, San Martín 1171, Campana, 2804, Buenos Aires, Argentina.
| | - Franco Liporace
- Grupo de Biotecnología y Nanotecnología Aplicada, Facultad Regional Delta, Universidad Tecnológica Nacional, San Martín 1171, Campana, 2804, Buenos Aires, Argentina
| | - Carla V Quevedo
- Grupo de Biotecnología y Nanotecnología Aplicada, Facultad Regional Delta, Universidad Tecnológica Nacional, San Martín 1171, Campana, 2804, Buenos Aires, Argentina
- Consejo de Investigaciones Científicas y Técnicas (CONICET), CABA (C1425FQB), 2290, Godoy Cruz, Argentina
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Goswami L, Kushwaha A, Napathorn SC, Kim BS. Valorization of organic wastes using bioreactors for polyhydroxyalkanoate production: Recent advancement, sustainable approaches, challenges, and future perspectives. Int J Biol Macromol 2023; 247:125743. [PMID: 37423435 DOI: 10.1016/j.ijbiomac.2023.125743] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 06/23/2023] [Accepted: 07/06/2023] [Indexed: 07/11/2023]
Abstract
Microbial polyhydroxyalkanoates (PHA) are encouraging biodegradable polymers, which may ease the environmental problems caused by petroleum-derived plastics. However, there is a growing waste removal problem and the high price of pure feedstocks for PHA biosynthesis. This has directed to the forthcoming requirement to upgrade waste streams from various industries as feedstocks for PHA production. This review covers the state-of-the-art progress in utilizing low-cost carbon substrates, effective upstream and downstream processes, and waste stream recycling to sustain entire process circularity. This review also enlightens the use of various batch, fed-batch, continuous, and semi-continuous bioreactor systems with flexible results to enhance the productivity and simultaneously cost reduction. The life-cycle and techno-economic analyses, advanced tools and strategies for microbial PHA biosynthesis, and numerous factors affecting PHA commercialization were also covered. The review includes the ongoing and upcoming strategies viz. metabolic engineering, synthetic biology, morphology engineering, and automation to expand PHA diversity, diminish production costs, and improve PHA production with an objective of "zero-waste" and "circular bioeconomy" for a sustainable future.
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Affiliation(s)
- Lalit Goswami
- Department of Chemical Engineering, Chungbuk National University, Cheongju, Chungbuk 28644, Republic of Korea
| | - Anamika Kushwaha
- Department of Chemical Engineering, Chungbuk National University, Cheongju, Chungbuk 28644, Republic of Korea
| | | | - Beom Soo Kim
- Department of Chemical Engineering, Chungbuk National University, Cheongju, Chungbuk 28644, Republic of Korea.
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Tlais AZA, Trossolo E, Tonini S, Filannino P, Gobbetti M, Di Cagno R. Fermented Whey Ewe's Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity. Antioxidants (Basel) 2023; 12:antiox12051091. [PMID: 37237957 DOI: 10.3390/antiox12051091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/01/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to recycle whey milk by-products (protein source) in fruit smoothies (phenolic compounds source) through started-assisted fermentation and delivering sustainable and healthy food formulations capable of providing nutrients that are unavailable due to an unbalanced diet or incorrect eating habits. Five lactic acid bacteria strains were selected as best starters for smoothie production based on the complementarity of pro-technological (kinetics of growth and acidification) traits, exopolysaccharides and phenolics release, and antioxidant activity enhancement. Compared to raw whey milk-based fruit smoothies (Raw_WFS), fermentation led to distinct profiles of sugars (glucose, fructose, mannitol, and sucrose), organic acids (lactic acid and acetic acid), ascorbic acid, phenolic compounds (gallic acid, 3-hydroxybenzoic acid, chlorogenic acid, hydrocaffeic acid, quercetin, epicatechin, procyanidin B2, and ellagic acid) and especially anthocyanins (cyanidin, delphinidin, malvidin, peonidin, petunidin 3-glucoside). Protein and phenolics interaction enhanced the release of anthocyanins, notably under the action of Lactiplantibacillus plantarum. The same bacterial strains outperformed other species in terms of protein digestibility and quality. With variations among starters culture, bio-converted metabolites were most likely responsible for the increase antioxidant scavenging capacity (DPPH, ABTS, and lipid peroxidation) and the modifications in organoleptic properties (aroma and flavor).
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Affiliation(s)
| | - Elisabetta Trossolo
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Stefano Tonini
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
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Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Abstract
Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained from the previous day residual whey through incubation at gradually decreasing temperature after curd cooking. The aim of this study was to investigate the effect of fermentation regime (spontaneous (S) and NWS-inoculated (I-NWS)) on biofunctionalities and release of bioactive peptides during whey fermentation. In S and I-NWS trials proteolysis reached a peak after 24 h, which corresponded to the drop out in pH and the maximum increase in lactic acid. Biological activities increased as a function of fermentation time. NWS inoculum positively affected antioxidant activity, whilst S overcame I-NWS in angiotensin-converting enzyme (ACE) and DPP-IV (dipeptidyl peptidase IV) inhibitory activities. Peptidomics revealed more than 400 peptides, mainly derived from β-casein, κ-casein, and α-lactalbumin. Among them, 49 were bioactive and 21 were ACE-inhibitors. Semi-quantitative analysis strongly correlated ACE-inhibitory activity with the sum of the peptide abundance of ACE-inhibitory peptides. In both samples, lactotripeptide isoleucine-proline-proline (IPP) was higher than valine-proline-proline (VPP), with the highest content in S after 24 h of fermentation. In conclusion, we demonstrated the ability of whey endogenous microbiota and NWS to extensively hydrolyze whey proteins, promoting the release of bioactive peptides and improving protein digestibility.
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Zhao M, Hu Y, Yao H, Huang J, Li S, Xu H. Sustainable production and characterization of medium-molecular weight welan gum produced by a Sphingomonas sp. RW. Carbohydr Polym 2022; 289:119431. [DOI: 10.1016/j.carbpol.2022.119431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/10/2022] [Accepted: 03/28/2022] [Indexed: 11/02/2022]
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Abdelhamid AG, Campbell EP, Hawkins Z, Yousef AE. Efficient Production of Broad-Spectrum Antimicrobials by Paenibacillus polymyxa OSY-EC Using Acid Whey-Based Medium and Novel Antimicrobial Concentration Approach. Front Bioeng Biotechnol 2022; 10:869778. [PMID: 35646844 PMCID: PMC9141042 DOI: 10.3389/fbioe.2022.869778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Accepted: 04/27/2022] [Indexed: 11/13/2022] Open
Abstract
Production of some antimicrobial peptides by bacterial producers is a resource-intensive process, thus, using inexpensive growth media and simplifying antimicrobial extraction and down-stream processing are highly desirable. Acid whey, a dairy industry waste, is explored as a medium for production of broad-spectrum antimicrobials from selected bacteriocinogenic bacteria. Neutralized and yeast extract-supplemented acid whey was suitable for production of antimicrobials by four tested strains, but Paenibacillus polymyxa OSY-EC was the most prolific antimicrobial producer. Concentrating synthesized antimicrobials during culture incubation using beads of polymeric adsorbent resin, followed by solvent extraction and freeze-drying, resulted in antimicrobials-rich powder (AMRP). Under these conditions, P. polymyxa OSY-EC produced paenibacillin, polymyxin E, and fusaricidin, which are active against Gram-positive and Gram-negative bacteria and fungi, respectively. When media containing 2x and 4x minimum inhibitory concentrations of AMRP were inoculated with Listeria innocua and Escherichia coli, microbial populations decreased by ≥4-log CFU ml-1 in tryptic soy broth and ≥3.5-log CFU ml-1 in milk. The antimicrobial mechanism of action of AMRP solutions was attributed to the disruption of cytoplasmic membrane of indicator strains, L. innocua and E. coli. These findings exemplify promising strategies for valorization of acid whey via microbial bioreactions to yield potent antimicrobials.
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Affiliation(s)
- Ahmed G. Abdelhamid
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha, Egypt
| | - Emily P. Campbell
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Zach Hawkins
- Department of Microbiology, The Ohio State University, Columbus, OH, United States
| | - Ahmed E. Yousef
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
- Department of Microbiology, The Ohio State University, Columbus, OH, United States
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A Review on Biological Synthesis of the Biodegradable Polymers Polyhydroxyalkanoates and the Development of Multiple Applications. Catalysts 2022. [DOI: 10.3390/catal12030319] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Polyhydroxyalkanoates, or PHAs, belong to a class of biopolyesters where the biodegradable PHA polymer is accumulated by microorganisms as intracellular granules known as carbonosomes. Microorganisms can accumulate PHA using a wide variety of substrates under specific inorganic nutrient limiting conditions, with many of the carbon-containing substrates coming from waste or low-value sources. PHAs are universally thermoplastic, with PHB and PHB copolymers having similar characteristics to conventional fossil-based polymers such as polypropylene. PHA properties are dependent on the composition of its monomers, meaning PHAs can have a diverse range of properties and, thus, functionalities within this biopolyester family. This diversity in functionality results in a wide array of applications in sectors such as food-packaging and biomedical industries. In order for PHAs to compete with the conventional plastic industry in terms of applications and economics, the scale of PHA production needs to grow from its current low base. Similar to all new polymers, PHAs need continuous technological developments in their production and material science developments to grow their market opportunities. The setup of end-of-life management (biodegradability, recyclability) system infrastructure is also critical to ensure that PHA and other biobased biodegradable polymers can be marketed with maximum benefits to society. The biobased nature and the biodegradability of PHAs mean they can be a key polymer in the materials sector of the future. The worldwide scale of plastic waste pollution demands a reformation of the current polymer industry, or humankind will face the consequences of having plastic in every step of the food chain and beyond. This review will discuss the aforementioned points in more detail, hoping to provide information that sheds light on how PHAs can be polymers of the future.
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Sar T, Harirchi S, Ramezani M, Bulkan G, Akbas MY, Pandey A, Taherzadeh MJ. Potential utilization of dairy industries by-products and wastes through microbial processes: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 810:152253. [PMID: 34902412 DOI: 10.1016/j.scitotenv.2021.152253] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/18/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
The dairy industry generates excessive amounts of waste and by-products while it gives a wide range of dairy products. Alternative biotechnological uses of these wastes need to be determined to aerobic and anaerobic treatment systems due to their high chemical oxygen demand (COD) levels and rich nutrient (lactose, protein and fat) contents. This work presents a critical review on the fermentation-engineering aspects based on defining the effective use of dairy effluents in the production of various microbial products such as biofuel, enzyme, organic acid, polymer, biomass production, etc. In addition to microbial processes, techno-economic analyses to the integration of some microbial products into the biorefinery and feasibility of the related processes have been presented. Overall, the inclusion of dairy wastes into the designed microbial processes seems also promising for commercial approaches. Especially the digestion of dairy wastes with cow manure and/or different substrates will provide a positive net present value (NPV) and a payback period (PBP) less than 10 years to the plant in terms of biogas production.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden; Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Mohaddaseh Ramezani
- Microorganisms Bank, Iranian Biological Resource Centre (IBRC), ACECR, Tehran, Iran
| | - Gülru Bulkan
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Turkey
| | - Ashok Pandey
- CSIR-Indian Institute of Toxicology Research, Lucknow, India
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Singh S, Yap WS, Ge XY, Min VLX, Choudhury D. Cultured meat production fuelled by fermentation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Usmani Z, Sharma M, Gaffey J, Sharma M, Dewhurst RJ, Moreau B, Newbold J, Clark W, Thakur VK, Gupta VK. Valorization of dairy waste and by-products through microbial bioprocesses. BIORESOURCE TECHNOLOGY 2022; 346:126444. [PMID: 34848333 DOI: 10.1016/j.biortech.2021.126444] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/21/2021] [Accepted: 11/24/2021] [Indexed: 06/13/2023]
Abstract
Waste is an inherent and unavoidable part of any process which can be attributed to various factors such as process inefficiencies, usability of resources and discarding of not so useful parts of the feedstock. Dairy is a burgeoning industry following the global population growth, resulting in generation of waste such as wastewater (from cleaning, processing, and maintenance), whey and sludge. These components are rich in nutrients, organic and inorganic materials. Additionally, the presence of alkaline and acidic detergents along with sterilizing agents in dairy waste makes it an environmental hazard. Thus, sustainable valorization of dairy waste requires utilization of biological methods such as microbial treatment. This review brings forward the current developments in utilization and valorization of dairy waste through microbes. Aerobic and anaerobic treatment of dairy waste using microbes can be a sustainable and green method to generate biofertilizers, biofuels, power, and other biobased products.
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Affiliation(s)
- Zeba Usmani
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - James Gaffey
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Kerry, Ireland
| | - Monika Sharma
- Department of Botany, Shri Awadh Raz Singh Smarak Degree College, Gonda, Uttar Pradesh, India
| | - Richard J Dewhurst
- Dairy Research Centre, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Benoît Moreau
- Laboratoire de "Chimie verte et Produits Biobasés", Haute Ecole Provinciale du Hainaut- Département AgroBioscience et Chimie, 11, rue de la Sucrerie, 7800 Ath, Belgique
| | | | - William Clark
- Zero Waste Scotland, Moray House, Forthside Way, Stirling FK8 1QZ, UK
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Department of Mechanical Engineering, School of Engineering, Shiv Nadar University, Uttar Pradesh 201314, India; School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun, Uttarakhand, India
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
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15
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Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112449] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Chang YC, Reddy MV, Imura K, Onodera R, Kamada N, Sano Y. Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1. Bioengineering (Basel) 2021; 8:bioengineering8110157. [PMID: 34821723 PMCID: PMC8614810 DOI: 10.3390/bioengineering8110157] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/14/2021] [Accepted: 10/21/2021] [Indexed: 12/04/2022] Open
Abstract
Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA production was evaluated in a two-stage process using the CW that contains low amounts of lactose. In first stage, the carbon source existing in CW was converted into acetic acid using the bacteria, Acetobacter pasteurianus C1, which was isolated from food waste. In the second stage, acetic acid produced in the first stage was converted into PHA using the bacteria, Bacillus sp. CYR-1. Under the condition of without the pretreatment of CW, acetic acid produced from CW was diluted at different folds and used for the production of PHA. Strain CYR-1 incubated with 10-fold diluted CW containing 5.7 g/L of acetic acid showed the higher PHA production (240.6 mg/L), whereas strain CYR-1 incubated with four-fold diluted CW containing 12.3 g/L of acetic acid showed 126 mg/L of PHA. After removing the excess protein present in CW, PHA production was further enhanced by 3.26 times (411 mg/L) at a four-fold dilution containing 11.3 g/L of acetic acid. Based on Fourier transform infrared spectroscopy (FT-IR), and 1H and 13C nuclear magnetic resonance (NMR) analyses, it was confirmed that the PHA produced from the two-stage process is poly-β-hydroxybutyrate (PHB). All bands appearing in the FT-IR spectrum and the chemical shifts of NMR nearly matched with those of standard PHB. Based on these studies, we concluded that a two-stage process using Acetobacter pasteurianus C1 and Bacillus sp. CYR-1 would be applicable for the production of PHB using CW containing a low amount of lactose.
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Affiliation(s)
- Young-Cheol Chang
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
- Course of Biosystem, Department of Applied Sciences, Muroran Institute of Technology, Hokkaido 050-8585, Japan;
- Correspondence: ; Tel.: +81-143-46-5757
| | - Motakatla Venkateswar Reddy
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA; or
| | - Kazuma Imura
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
| | - Rui Onodera
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
| | - Natsumi Kamada
- Course of Biosystem, Department of Applied Sciences, Muroran Institute of Technology, Hokkaido 050-8585, Japan;
| | - Yuki Sano
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
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17
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Colares HC, Guimarães GM, Couto CAP, Gil PO, Santos SLEN, Silva TNL, de Carvalho ILQ, da Fonseca FG, Gagnon M, Roy D, de Magalhães JT, Gonçalves DB, Granjeiro PA. Optimization of bioprocess of Schleiferilactobacillus harbinensis Ca12 and its viability in frozen Brazilian berries (Açai, Euterpe oleracea Mart.). Braz J Microbiol 2021; 52:2271-2285. [PMID: 34510398 DOI: 10.1007/s42770-021-00559-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 06/27/2021] [Indexed: 10/20/2022] Open
Abstract
Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional value and antioxidant activity and have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional potential, providing a source of carbohydrates, fibers, proteins, lipids, vitamins, and minerals. Furthermore, açai provides several health benefits, including antioxidant activity. Nutritionally enhanced foods have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Probiotics are dietary supplements consisting of live, beneficial microorganisms in the host which improve the intestinal microbiota. The objective of this study was to isolate, identify, and characterize the probiotic potential of an isolated Schleiferilactobacillus harbinensis strain (dubbed Ca12) and provide an optimized bioprocess for its production, using the complete factorial and central rotational compound design to supplement the frozen açai pulp. The isolated strain S. harbinensis Ca12 presented adequate resistance to gastric juice and bile salts, microbial activity against different Candida strains, self-aggregation and coaggregation properties, high adhesion in HT-29 cells, and 35% inhibition of Salmonella in HT-29 cells. When optimized, the cellular biomass production of the S. harbinensis Ca12 strain was approximately 600% higher than the unsupplemented whey, with a production of 3.6 × 1010 CFU mL-1. The S. harbinensis Ca12 strain's viability in the creamy and traditional frozen açai pulp was shown to be stable for up to 6 months at 20 °C. The impact of this study involved for the first time the S. harbinensis Ca12 described in the Brazilian cocoa pulp with activity against Candida albicans of clinical importance, creating the potential of a new functional food with important benefits to human health as prevention for candidiasis.
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Affiliation(s)
- Heloísa Carneiro Colares
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Gabriele Moreira Guimarães
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Carolina Alves Petit Couto
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Priscilla Oliveira Gil
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Tuânia Natacha Lopes Silva
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Flávio Guimarães da Fonseca
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Mérilie Gagnon
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Denis Roy
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Juliana Teixeira de Magalhães
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Daniel Bonoto Gonçalves
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Paulo Afonso Granjeiro
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil.
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18
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Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030106] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.
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19
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Integrated Utilization of Dairy Whey in Probiotic β-Galactosidase Production and Enzymatic Synthesis of Galacto-Oligosaccharides. Catalysts 2021. [DOI: 10.3390/catal11060658] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
This work established an integrated utilization of dairy whey in β-galactosidase production from Lactobacillus bulgaricus and prebiotics synthesis by the probiotic enzyme. A cost-effective whey-based medium was newly developed for culturing Lactobacillus bulgaricus to produce β-galactosidase. The medium was optimized through response surface methodology (RSM) involving a series of statistical designs, such as the Plackett–Burman design, steepest ascent experiment, and central composite design. Under the optimized medium, the β-galactosidase activity of L. bulgaricus reached 2034 U/L, which was twice that produced from the traditional MRS medium. The cells of L. bulgaricus harvested from the whey-based medium were subsequently treated with lysozyme. The resulting crude enzyme was used as an efficient catalyst, which catalyzed the synthesis of the prebiotic galacto-oligosaccharides (GOS) in a high yield of 44.7% by using whey (200 g/L) as the substrate. The sugar mixture was further purified by activated charcoal adsorption, thereby yielding a high-purity level of 77.6% GOS.
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20
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Ganesh Saratale R, Cho SK, Dattatraya Saratale G, Kadam AA, Ghodake GS, Kumar M, Naresh Bharagava R, Kumar G, Su Kim D, Mulla SI, Seung Shin H. A comprehensive overview and recent advances on polyhydroxyalkanoates (PHA) production using various organic waste streams. BIORESOURCE TECHNOLOGY 2021; 325:124685. [PMID: 33508681 DOI: 10.1016/j.biortech.2021.124685] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 06/12/2023]
Abstract
Polyhydroxyalkanoates (PHA) are appealing as an important alternative to replace synthetic plastics owing to its comparable physicochemical properties to that of synthetic plastics, and biodegradable and biocompatible nature. This review gives an inclusive overview of the current research activities dealing with PHA production by utilizing different waste fluxes generated from food, milk and sugar processing industries. Valorization of these waste fluxes makes the process cost effective and practically applicable. Recent advances in the approaches adopted for waste treatment, fermentation strategies, and genetic engineering can give insights to the researchers for future direction of waste to bioplastics production. Lastly, synthesis and application of PHA-nanocomposites, research and development challenges, future perspectives for sustainable and cost-effective PHB production are also discussed. In addition, the review addresses the useful information about the opportunities and confines associated with the sustainable PHA production using different waste streams and their evaluation for commercial implementation within a biorefinery.
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Affiliation(s)
- Rijuta Ganesh Saratale
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Ilsandong-gu, Goyang-si, Gyeonggido 10326, Republic of Korea
| | - Si-Kyung Cho
- Department of Biological and Environmental Science, Dongguk University, Ilsandong-gu, Goyang-si, Gyonggido 10326, Republic of Korea
| | - Ganesh Dattatraya Saratale
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Ilsandong-gu, Goyang-si, Gyeonggido 10326, Republic of Korea.
| | - Avinash A Kadam
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Ilsandong-gu, Goyang-si, Gyeonggido 10326, Republic of Korea
| | - Gajanan S Ghodake
- Department of Biological and Environmental Science, Dongguk University, Ilsandong-gu, Goyang-si, Gyonggido 10326, Republic of Korea
| | - Manu Kumar
- Department of Life Science, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea
| | - Ram Naresh Bharagava
- Department of Microbiology, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow 226 025, U.P., India
| | - Gopalakrishnan Kumar
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - Dong Su Kim
- Department of Environmental Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Sikandar I Mulla
- Department of Biochemistry, School of Applied Sciences, REVA University, Bangalore 560 064, India
| | - Han Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Ilsandong-gu, Goyang-si, Gyeonggido 10326, Republic of Korea
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21
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An Integrated Approach for the Valorization of Cheese Whey. Foods 2021; 10:foods10030564. [PMID: 33803106 PMCID: PMC8002121 DOI: 10.3390/foods10030564] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/02/2021] [Accepted: 03/05/2021] [Indexed: 01/04/2023] Open
Abstract
Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.
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22
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Lee JS, Hyun IK, Seo HJ, Song D, Kim MY, Kang SS. Biotransformation of whey by Weissella cibaria suppresses 3T3-L1 adipocyte differentiation. J Dairy Sci 2021; 104:3876-3887. [PMID: 33612219 DOI: 10.3168/jds.2020-19677] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 12/21/2020] [Indexed: 11/19/2022]
Abstract
Biotransformation, the structural modification of chemical compounds, has proved to be an indispensable tool in providing beneficial health effects. Although the health benefits of biotransformation using plant sources has been widely studied, the anti-adipogenic effect of biotransformed dairy products, such as whey, have not yet been demonstrated. Here, we investigated the anti-adipogenic effect of whey biotransformed by Weissella cibaria in 3T3-L1 adipocytes. Weissella cibaria-biotransformed whey considerably reduced the accumulation of lipid droplets and intracellular triglycerides in 3T3-L1 cells. In the presence of W. cibaria-biotransformed whey, the mRNA and protein expression of a key transcription factor, peroxisome proliferator-activated receptor γ (PPARγ), for adipogenesis was markedly suppressed in 3T3-L1 cells. Additionally, W. cibaria-biotransformed whey also decreased the mRNA and protein expressions of lipoprotein lipase and adipocyte fatty acid-binding protein, which are regulated by PPARγ. Moreover, W. cibaria-biotransformed whey inhibited the expression of adipokines, resistin, and leptin. Collectively, these results suggest that whey biotransformed by W. cibaria has the potential to exert anti-adipogenic effects by inhibiting intracellular signaling events of adipogenic-related transcription factors and target genes.
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Affiliation(s)
- Ji Soo Lee
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - In Kyung Hyun
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Hye-Jin Seo
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Dahyun Song
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Min Young Kim
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Seok-Seong Kang
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea.
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23
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Khatami K, Perez-Zabaleta M, Owusu-Agyeman I, Cetecioglu Z. Waste to bioplastics: How close are we to sustainable polyhydroxyalkanoates production? WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 119:374-388. [PMID: 33139190 DOI: 10.1016/j.wasman.2020.10.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
Increased awareness of environmental sustainability with associated strict environmental regulations has incentivized the pursuit of novel materials to replace conventional petroleum-derived plastics. Polyhydroxyalkanoates (PHAs) are appealing intracellular biopolymers and have drawn significant attention as a viable alternative to petrochemical based plastics not only due to their comparable physiochemical properties but also, their outstanding characteristics such as biodegradability and biocompatibility. This review provides a comprehensive overview of the recent developments on the involved PHA producer microorganisms, production process from different waste streams by both pure and mixed microbial cultures (MMCs). Bio-based PHA production, particularly using cheap carbon sources with MMCs, is getting more attention. The main bottlenecks are the low production yield and the inconsistency of the biopolymers. Bioaugmentation and metabolic engineering together with cost effective downstream processing are promising approaches to overcome the hurdles of commercial PHA production from waste streams.
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Affiliation(s)
- Kasra Khatami
- Department of Chemical Engineering, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Mariel Perez-Zabaleta
- Department of Chemical Engineering, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Isaac Owusu-Agyeman
- Department of Chemical Engineering, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Zeynep Cetecioglu
- Department of Chemical Engineering, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
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24
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Zikmanis P, Kolesovs S, Semjonovs P. Production of biodegradable microbial polymers from whey. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-00326-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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25
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Liu JM, Chen L, Dorau R, Lillevang SK, Jensen PR, Solem C. From Waste to Taste-Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered) Lactococcus lactis Dairy Isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5891-5899. [PMID: 32363876 DOI: 10.1021/acs.jafc.0c00882] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Lactococcus lactis subsp. lactis biovar diacetylactis is widely used in dairy fermentations as it can form the butter aroma compounds acetoin and diacetyl from citrate in milk. Here, we explore the possibility of producing acetoin from the more abundant lactose. Starting from a dairy isolate of L. lactis biovar diacetylactis, we obtained a series of mutants with low lactate dehydrogenase (ldh) activity. One isolate, RD1M5, only had a single insertion mutation in the ldh gene compared to its parental strain as revealed by whole genome resequencing. We tested the ability of RD1M5 to produce acetoin in milk. With aeration, all the lactose could be consumed, and the only product was acetoin. In a simulated cheese fermentation, a 50% increase in acetoin concentration could be achieved. RD1M5 turned out to be an excellent cell factory for acetoin and was able to convert lactose in dairy waste into acetoin with high titer (41 g/L) and high yield (above 90% of the theoretical yield). Summing up, RD1M5 was found to be highly robust and to grow excellently in milk or dairy waste. Being natural in origin opens up for applications within dairies as well as for safe production of food-grade acetoin from low-cost substrates.
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Affiliation(s)
- Jian-Ming Liu
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Lin Chen
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Robin Dorau
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | | | - Peter Ruhdal Jensen
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Christian Solem
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
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26
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Musatti A, Cavicchioli D, Mapelli C, Bertoni D, Hogenboom JA, Pellegrino L, Rollini M. From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti- Listeria Bacteriocin. Biomolecules 2020; 10:biom10040597. [PMID: 32290606 PMCID: PMC7226247 DOI: 10.3390/biom10040597] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/07/2020] [Accepted: 04/10/2020] [Indexed: 12/13/2022] Open
Abstract
Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for Lactobacillus sakei to produce the food-grade sakacin A, a bacteriocin exhibiting a specific antilisterial activity. Growth conditions, nutrient supplementation and bacteriocin yield were optimized through an experimental design in which the standard medium de Man, Rogosa and Sharpe (MRS) was taken as benchmark. The most convenient formulation was liquid CWP supplemented with meat extract (4 g/L) and yeast extract (8 g/L). Although, arginine (0.5 g/L) among free amino acids was depleted in all conditions, its supplementation did not increase process yield. The results demonstrate the feasibility of producing sakacin A from CWP. Cost of the novel medium was 1.53 €/L and that of obtaining sakacin A 5.67 €/106 AU, with a significant 70% reduction compared to the corresponding costs with MRS (5.40 €/L, 18.00 €/106 AU). Taking into account that the limited use of bacteriocins for food application is mainly due to the high production cost, the obtained reduction may contribute to widening the range of applications of sakacin A as antilisterial agent.
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Affiliation(s)
- Alida Musatti
- DeFENS, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milano, Italy; (C.M.); (J.A.H.); (L.P.); (M.R.)
- Correspondence: ; Tel.: +39-025-031-9150
| | - Daniele Cavicchioli
- ESP, Department of Environmental Science and Policy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milano, Italy; (D.C.); (D.B.)
| | - Chiara Mapelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milano, Italy; (C.M.); (J.A.H.); (L.P.); (M.R.)
| | - Danilo Bertoni
- ESP, Department of Environmental Science and Policy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milano, Italy; (D.C.); (D.B.)
| | - Johannes A. Hogenboom
- DeFENS, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milano, Italy; (C.M.); (J.A.H.); (L.P.); (M.R.)
| | - Luisa Pellegrino
- DeFENS, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milano, Italy; (C.M.); (J.A.H.); (L.P.); (M.R.)
| | - Manuela Rollini
- DeFENS, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milano, Italy; (C.M.); (J.A.H.); (L.P.); (M.R.)
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Valorization of cheese whey using microbial fermentations. Appl Microbiol Biotechnol 2020; 104:2749-2764. [DOI: 10.1007/s00253-020-10408-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 01/19/2020] [Accepted: 01/23/2020] [Indexed: 02/07/2023]
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Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010019] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.
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Luz C, Rodriguez L, Romano R, Mañes J, Meca G. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12660] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Carlos Luz
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain
| | - Lorena Rodriguez
- Instituto Tecnológico del Plástico (AIMPLAS) València Parc Tecnològic 46980 Paterna Spain
| | - Raffaele Romano
- Department of Agriculture University of Napoli Federico II Via Università, 100 80055 Portici (Napoli) Italy
| | - Jorge Mañes
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain
| | - Giuseppe Meca
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain
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Chua JY, Liu SQ. Soy whey: More than just wastewater from tofu and soy protein isolate industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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Santos WM, Nobre MS, Cavalcanti MT, dos Santos KMO, Salles HO, Alonso Buriti FC. Proteolysis of reconstituted goat whey fermented by
Streptococcus thermophilus
in co‐culture with commercial probiotic Lactobacillus strains. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12621] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Widson Michael Santos
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Inovação Terapêutica Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50670‐420 Brazil
| | - Michelangela Suelleny Nobre
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50740‐600 Brazil
| | - Mônica Tejo Cavalcanti
- Unidade Acadêmica de Tecnologia de Alimentos, Universidade Federal de Campina Grande Rua Jairo Vieira Feitosa, 1770 Pombal 58840-000 PB Brazil
| | - Karina Maria Olbrich dos Santos
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária Av. das Américas, 29501 Rio de Janeiro RJ 23020‐470 Brazil
| | - Hévila Oliveira Salles
- Embrapa Caprinos e Ovinos Empresa Brasileira de Pesquisa Agropecuária P.O. Box 145 Sobral CE 62010‐970 Brazil
| | - Flávia Carolina Alonso Buriti
- Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande PB 58429‐600 Brazil
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Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5020049] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The basidiomycete brown rot fungus Neolentinus lepideus is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influenced by the addition of glucose or calcium. Therefore, N. lepideus may be useful in ethanol production from materials composed mainly of lactose, such as cheese whey or expired cow’s milk. Whey is a by-product of cheese manufacturing, and approximately 50% of the total worldwide production of whey is normally disposed of without being utilized. We found that N. lepideus produced ethanol directly from cheese whey with a yield of 0.35 g of ethanol per gram of lactose consumed, and it also fermented expired milk containing lactose, protein, and fat with a similar yield. Our findings revealed that the naturally occurring basidiomycete fungus possesses a unique ability to produce ethanol from cheese whey and expired milk. Thus, N. lepideus may be useful in facilitating ethanol production from dairy wastes in a cost-effective and environmentally friendly manner.
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Bustamante D, Segarra S, Tortajada M, Ramón D, del Cerro C, Auxiliadora Prieto M, Iglesias JR, Rojas A. In silico prospection of microorganisms to produce polyhydroxyalkanoate from whey: Caulobacter segnis DSM 29236 as a suitable industrial strain. Microb Biotechnol 2019; 12:487-501. [PMID: 30702206 PMCID: PMC6465232 DOI: 10.1111/1751-7915.13371] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 12/20/2018] [Accepted: 12/26/2018] [Indexed: 11/29/2022] Open
Abstract
Polyhydroxyalkanoates (PHAs) are polyesters of microbial origin that can be synthesized by prokaryotes from noble sugars or lipids and from complex renewable substrates. They are an attractive alternative to conventional plastics because they are biodegradable and can be produced from renewable resources, such as the surplus of whey from dairy companies. After an in silico screening to search for ß-galactosidase and PHA polymerase genes, several bacteria were identified as potential PHA producers from whey based on their ability to hydrolyse lactose. Among them, Caulobacter segnis DSM 29236 was selected as a suitable strain to develop a process for whey surplus valorization. This microorganism accumulated 31.5% of cell dry weight (CDW) of poly(3-hydroxybutyrate) (PHB) with a titre of 1.5 g l-1 in batch assays. Moreover, the strain accumulated 37% of CDW of PHB and 9.3 g l-1 in fed-batch mode of operation. This study reveals this species as a PHA producer and experimentally validates the in silico bioprospecting strategy for selecting microorganisms for waste re-valorization.
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Affiliation(s)
- Daniel Bustamante
- Biopolis, S.L. Parque Científico Universidad de Valenciaedf. 2 C/Catedrático Agustín Escardino, 946980PaternaValenciaSpain
| | - Silvia Segarra
- Biopolis, S.L. Parque Científico Universidad de Valenciaedf. 2 C/Catedrático Agustín Escardino, 946980PaternaValenciaSpain
| | - Marta Tortajada
- Biopolis, S.L. Parque Científico Universidad de Valenciaedf. 2 C/Catedrático Agustín Escardino, 946980PaternaValenciaSpain
| | - Daniel Ramón
- Biopolis, S.L. Parque Científico Universidad de Valenciaedf. 2 C/Catedrático Agustín Escardino, 946980PaternaValenciaSpain
| | - Carlos del Cerro
- Microbial and Plant Biotechnology DepartmentCentro de Investigaciones BiológicasMadridSpain
- Present address:
National Renewable Energy Laboratory (NREL)15013 Denver West ParkwayGoldenCO80401USA
| | | | - José Ramón Iglesias
- Corporación Alimentaria Peñasanta (CAPSA) Polígono Industrial0, 33199Granda, AsturiasSpain
| | - Antonia Rojas
- Biopolis, S.L. Parque Científico Universidad de Valenciaedf. 2 C/Catedrático Agustín Escardino, 946980PaternaValenciaSpain
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Veeravalli SS, Mathews AP. Exploitation of acid-tolerant microbial species for the utilization of low-cost whey in the production of acetic acid and propylene glycol. Appl Microbiol Biotechnol 2018; 102:8023-8033. [DOI: 10.1007/s00253-018-9174-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 05/30/2018] [Accepted: 06/10/2018] [Indexed: 11/29/2022]
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Zheng X, Li K, Shi X, Ni Y, Li B, Zhuge B. Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds. Microbiologyopen 2017; 7. [PMID: 29277964 PMCID: PMC5822340 DOI: 10.1002/mbo3.533] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/26/2017] [Accepted: 08/08/2017] [Indexed: 11/13/2022] Open
Abstract
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.
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Affiliation(s)
- Xiaoji Zheng
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China.,College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Kaixiong Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Xuewei Shi
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Yongqing Ni
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Baokun Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Bin Zhuge
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
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Podleśny M, Kubik-Komar A, Kucharska J, Wyrostek J, Jarocki P, Targoński Z. Media optimization for economic succinic acid production by Enterobacter sp. LU1. AMB Express 2017. [PMID: 28633512 PMCID: PMC5476557 DOI: 10.1186/s13568-017-0423-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Enterobacter sp. LU1 could efficiently convert glycerol to succinic acid under anaerobic conditions after the addition of lactose. In this study, media constituents affecting both Enterobacter sp. LU1 biomass and succinic acid production were investigated employing response surface methodology (RSM) with central composite design. Statistical methods led to the development of an efficient and inexpensive microbiological media based on crude glycerol, whey permeate as carbon sources and urea as a nitrogen source. The optimized production of bacterial biomass in aerobic conditions was predicted and the interactive effects between crude glycerol, urea and magnesium sulfate were investigated. As a result, a model for predicting the concentration of bacterial biocatalyst biomass was developed with crude glycerol as a sole carbon source. In addition, it was observed that the interactive effect between crude glycerol and urea was statistically significant. Response surface methodology was also employed to develop the model for predicting the concentration of succinic acid produced. Validity of the model was confirmed during verification experiments wherein actual results differed from predicted values by 0.77%. The applied statistical methods proved the feasibility for anaerobic succinic acid production on crude glycerol without expensive yeast extract addition. In conclusion, the RSM method can provide valuable information for succinic acid scale-up fermentation using Enterobacter sp. LU1.
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Nielsen C, Rahman A, Rehman AU, Walsh MK, Miller CD. Food waste conversion to microbial polyhydroxyalkanoates. Microb Biotechnol 2017; 10:1338-1352. [PMID: 28736901 PMCID: PMC5658610 DOI: 10.1111/1751-7915.12776] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Accepted: 06/17/2017] [Indexed: 12/16/2022] Open
Abstract
Polyhydroxyalkanoates (PHAs) are biopolymers with desirable material properties similar to petrochemically derived plastics. PHAs are naturally produced by a wide range of microorganisms as a carbon storage mechanism and can accumulate to significantly high levels. PHAs are an environmentally friendly alternative to their petroleum counterparts because they can be easily degraded, potentially reducing the burden on municipal waste systems. Nevertheless, widespread use of PHAs is not currently realistic due to a variety of factors. One of the major constraints of large-scale PHA production is the cost of carbon substrate for PHA-producing microbes. The cost of production could potentially be reduced with the use of waste carbon from food-related processes. Food wastage is a global issue and therefore harbours immense potential to create valuable bioproducts. This article's main focus is to examine the state of the art of converting food-derived waste into carbon substrates for microbial metabolism and subsequent conversion into PHAs.
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Affiliation(s)
- Chad Nielsen
- Department of Biological EngineeringUtah State University4105 Old Main HillLoganUT84322‐4105USA
| | - Asif Rahman
- Bioengineering BranchSpace BioSciences DivisionNASA Ames Research CenterMoffett FieldCA94035‐1000USA
- COSMIAC Research CenterUniversity of New MexicoAlbuquerqueNM87106USA
| | - Asad Ur Rehman
- Department of Biological EngineeringUtah State University4105 Old Main HillLoganUT84322‐4105USA
- Institute of Industrial BiotechnologyGovernment College UniversityKatchery RoadLahorePakistan
| | - Marie K. Walsh
- Department of Nutrition, Dietetics, and Food SciencesUtah State University8700 Old Main HillLoganUT84322‐8700USA
| | - Charles D. Miller
- Department of Biological EngineeringUtah State University4105 Old Main HillLoganUT84322‐4105USA
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Gouveia AR, Freitas EB, Galinha CF, Carvalho G, Duque AF, Reis MA. Dynamic change of pH in acidogenic fermentation of cheese whey towards polyhydroxyalkanoates production: Impact on performance and microbial population. N Biotechnol 2017; 37:108-116. [DOI: 10.1016/j.nbt.2016.07.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 06/01/2016] [Accepted: 07/11/2016] [Indexed: 01/16/2023]
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Unique Bacteria Community Composition and Co-occurrence in the Milk of Different Ruminants. Sci Rep 2017; 7:40950. [PMID: 28098228 PMCID: PMC5241872 DOI: 10.1038/srep40950] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Accepted: 12/12/2016] [Indexed: 02/07/2023] Open
Abstract
Lactation provides the singular source of nourishment to the offspring of mammals. This nutrition source also contains a diverse microbiota affecting the development and health of the newborn. Here, we examined the milk microbiota in water deer (Hydropotes inermis, the most primitive member of the family Cervidae), reindeer (Rangifer tarandus, the oldest semi-domesticated cervid), and the dairy goat (Capra aegagrus, member of the family Bovidae), to determine if common milk microbiota species were present across all three ruminant species. The results showed that water deer had the highest bacterial diversity, followed by reindeer, and then goat. Unifrac distance and correspondence analyses revealed that water deer harbored an increased abundance of Pseudomonas spp. and Acinetobacter spp., while milk from reindeer and goat was dominated by unclassified bacteria from the family Hyphomicrobiaceae and Bacillus spp., respectively. These data indicate significant differences in the composition of milk-based bacterial communities. The presence of Halomonas spp. in three distinct co-occurrence networks of bacterial interactions revealed both common and unique features in milk niches. These results suggest that the milk of water deer and reindeer harbor unique bacterial communities compared with the goat, which might reflect host microbial adaptation caused by evolution.
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Liu J, Dantoft SH, Würtz A, Jensen PR, Solem C. A novel cell factory for efficient production of ethanol from dairy waste. BIOTECHNOLOGY FOR BIOFUELS 2016; 9:33. [PMID: 26925162 PMCID: PMC4768334 DOI: 10.1186/s13068-016-0448-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Accepted: 01/21/2016] [Indexed: 05/12/2023]
Abstract
BACKGROUND Sustainable and economically feasible ways to produce ethanol or other liquid fuels are becoming increasingly relevant due to the limited supply of fossil fuels and the environmental consequences associated with their consumption. Microbial production of fuel compounds has gained a lot of attention and focus has mostly been on developing bio-processes involving non-food plant biomass feedstocks. The high cost of the enzymes needed to degrade such feedstocks into its constituent sugars as well as problems due to various inhibitors generated in pretreatment are two challenges that have to be addressed if cost-effective processes are to be established. Various industries, especially within the food sector, often have waste streams rich in carbohydrates and/or other nutrients, and these could serve as alternative feedstocks for such bio-processes. The dairy industry is a good example, where large amounts of cheese whey or various processed forms thereof are generated. Because of their nutrient-rich nature, these substrates are particularly well suited as feedstocks for microbial production. RESULTS We have generated a Lactococcus lactis strain which produces ethanol as its sole fermentation product from the lactose contained in residual whey permeate (RWP), by introducing lactose catabolism into a L. lactis strain CS4435 (MG1363 Δ(3) ldh, Δpta, ΔadhE, pCS4268), where the carbon flow has been directed toward ethanol instead of lactate. To achieve growth and ethanol production on RWP, we added corn steep liquor hydrolysate (CSLH) as the nitrogen source. The outcome was efficient ethanol production with a titer of 41 g/L and a yield of 70 % of the theoretical maximum using a fed-batch strategy. The combination of a low-cost medium from industrial waste streams and an efficient cell factory should make the developed process industrially interesting. CONCLUSIONS A process for the production of ethanol using L. lactis and a cheap renewable feedstock was developed. The results demonstrate that it is possible to achieve sustainable bioconversion of waste products from the dairy industry (RWP) and corn milling industry (CSLH) to ethanol and the process developed shows great potential for commercial realization.
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Affiliation(s)
- Jianming Liu
- />National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Shruti Harnal Dantoft
- />National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Anders Würtz
- />Arla Foods Ingredients Group P/S, Sønderhøj 10-12, 8260 Viby J, Denmark
| | - Peter Ruhdal Jensen
- />National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Christian Solem
- />National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
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