Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC

Screening approaches and potential of isolated lactic acid bacteria for improving fermentation of Saccharina latissima

BACKGROUND

With the growing interest in applying fermentation to seaweed biomasses, there is a need for fast and efficient selection of microbial strains that have the ability to 1) acidify quickly, 2) utilize seaweed constituents and c) exhibit some proteolytic activity. The present study aims to provide a fast methodology to screen large bacterial collections for potential applications in optimized seaweed fermentations, as well as investigate and assess the performance of a selected bacterial collection of the National Food Institute Culture Collection (NFICC) in seaweed fermentation. This approach is directed toward high-throughput (HT) methodologies, employing microwell assays for different phenotypical characteristics of lactic acid bacteria isolated from different sources. The overarching aim is the deeper understanding of the selection criteria when designing starter cultures for seaweed fermentation.

RESULTS

By employing high-throughput analytical workflows, the screening processing time is minimized, and among the different strains from a well-characterized strain collection, it was possible to distinguish between strong acidifiers and to replicate similar results when the volumes were scaled from 96-well plates to lab-scale fermentations (40 mL) of whole seaweed. Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and, to a lesser extent, Lacticaseibacillus rhamnosus were among the fastest strains to reach the lowest endpoint pH values (< 4.5) in less than 48 h. Although the results regarding proteolytic capacity were not sufficient to prove that the candidates can also provide some flavor generation by the cleavage of proteins, NFICC1746 and NFICC2041 exhibited potential in releasing free alanine, glutamate and asparate as free amino acids.

CONCLUSIONS

With the described methodology, a large number of terrestrial lactic acid bacteria (LAB) isolates were screened for their performance and possible application for fermentation of brown sewaeeds. With a a fast conversion of sugars to organic acids, three potential new plant-isolated strains from NFICC, specifically Lactiplantibacillus plantarum ssp. argentoratensis (NFICC983), Lacticaseibacillus paracasei (NFICC1746) and Lacticaseibacillus rhamnosus (NFICC2041), were identified as promising candidates for future synthetic consortia aimed at application in bioprocessed seaweed. The combination of such strains will be the future focus to further optimize robust seaweed fermentations.

Production of glycerolamines based conjugated γ-aminobutyric acids using microbial COX and LOX as successor enzymes to GAD

Gamma-aminobutyric acid (γ-ABA) can be produced by various microorganisms including bacteria, fungi and yeasts using enzymatic bioconversion, microbial fermentation or chemical hydrolysis. Regenerating conjugated glycerol-amines is valid by the intervention of microbial cyclooxygenase [COX] and lipooxygenase [LOX] enzymes produced via lactobacillus bacteria (LAB) as successor enzymes to glutamate decarboxylases (GAD). Therefore, the aim of this review is to provide an overview on γ-ABA production, and microbiological achievements used in producing this signal molecule based on those fermenting enzymes. The formation of aminoglycerides based conjugated γ-ABA is considered the key substances in controlling the host defense against pathogens and is aimed in increasing the neurotransmission effects and in suppressing further cardiovascular diseases.

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution.

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without the inclusion of a culture of Lactobacillus plantarum I91 or Lactobacillus casei I90 in the starter composed of Streptococcus thermophilus. During ripening, cheeses containing the added lactobacilli showed an increased content of total free amino acids, but this increase was only significant in cheeses with Lb. plantarum I91. In addition, free amino acid profiles were modified by selective increases of some amino acids, such as Asp, Ser, Arg, Leu, and Phe. Cheeses inoculated with Lb. plantarum I91 or Lb. casei I90 were also characterized by a significantly higher concentration of diacetyl, a key flavor compound, and an increased content of acetoin. Results suggest an increase in the catabolism of either citrate or aspartate, with the production of the derived aroma compounds. Overall, aspartate content increased in both lactobacilli-added cheeses, whereas citrate was more or less constant, suggesting that aspartate could be the source of increased diacetyl and acetoin. A triangle aroma test showed that the addition of the lactobacilli strains significantly changed the sensory attributes of cheeses. At least 11 of 12 panelists commented that the aroma of cheeses with adjuncts was more buttery than that of control cheeses, which is desirable in most soft cheeses. Both Lb. plantarum I91 and Lb. casei I90 performed well as adjunct cultures by influencing cheese aroma development and cheese proteolysis.

Bioconversion of squid pen by Lactobacillus paracasei subsp paracasei TKU010 for the production of proteases and lettuce growth enhancing biofertilizers

A protease-producing bacterium, strain TKU010, was isolated from infant vomited milk and identified as Lactobacillus paracasei subsp. paracasei. A surfactant-stable protease, purified 64-fold from the third day culture supernatant to homogeneity in an overall yield of 11%, has a molecular weight of about 49,000. The enzyme degraded casein and gelatin, but did not degrade albumin, fibrin, and elastin. The enzyme activity was increased about 1.5-fold by the addition of 5mM Ba(2+). However, Fe(2+) and Cu(2+) ions strongly inhibited the enzyme. The enzyme was maximally active at pH 10 and 60 degrees C and retained 94% and 71% activity in the presence of Tween 20 (2% w/v) and SDS (2mM), respectively. The result of identification of TKU010 protease showed that nine tryptic peptides were identical to Serratia protease (serralysin) (GenBank accession number gi999638) with 35% sequence coverage. In comparison with the tryptic peptides of L. paracasei subsp. paracasei TKU012 protease, TKU010 protease possessed two additional peptides with sequences of AATTGYDAVDDLLHYHER and QTFTHEIGHALGLSHPGDYNAGEGNPTYR. The fourth day culture supernatant of TKU010 showed maximal activity of about 5-fold growth enhancing effect on lettuce weight, which was not shown with L. paracasei subsp paracasei TKU012.

Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012

A protease-producing bacterium, strain TKU012, was isolated from infant vomited milk and identified as Lactobacillus paracasei subsp paracasei. Strain TKU012 produced protease when it was grown in a medium containing squid pen powder of marine waste. An extracellular protease was purified from culture supernatant by DEAE-Sepharose and Sephacryl S-100 chromatography. A protease, purified 77-fold to homogeneity in an overall yield of 11%, has a molecular weight of about 49 kDa estimated by SDS-PAGE. The protease was maximally active at pH 10 and 60 degrees C and showed substrate specificity to casein and gelatin. The protease retains 21% and 91% activity in the presence of Tween 20 (2% w/v) and SDS (2mM), respectively. The enzyme activity was reduced in the presence of PMSF and showed 23% sequence coverage rate with metalloprotease of Serratia marcescens. This is the first report of extracellular proteases purified from lactobacilli.