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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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Valle-Vargas MF, Ruiz-Pardo RY, Villamil-Díaz L, Quintanilla-Carvajal MX. Production of a potential multistrain probiotic in co-culture conditions using agro-industrial by-products-based medium for fish nutrition. BMC Biotechnol 2023; 23:54. [PMID: 38102630 PMCID: PMC10724987 DOI: 10.1186/s12896-023-00822-5] [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: 10/03/2023] [Accepted: 11/22/2023] [Indexed: 12/17/2023] Open
Abstract
BACKGROUND Probiotics are viable microorganisms that when administered in adequate amounts confer health benefits to the host. In fish, probiotic administration has improved growth, and immunological parameters. For this reason, it is necessary production of probiotic bacteria, however, commercial culture mediums used for probiotic growth are expensive, so the design of a "low" cost culture medium is necessary. Therefore, this research aimed to produce a potential multistrain probiotic preparation composed of L. lactis A12 and Priestia species isolated from Nile tilapia (Oreochromis niloticus) gut using an agro-industrial by-products-based culture medium. RESULTS A Box-Behnken design with three factors (whey, molasses, and yeast extract concentration) was used. As the main results, a high concentration of three components enhanced the viability of L. lactis A12, however, viable cell counts of Priestia species were achieved at low molasses concentrations. The Optimal conditions were 1.00% w/v whey, 0.50% w/v molasses, and 1.50% w/v yeast extract. L. lactis A12 and Priestia species viable counts were 9.43 and 6.89 Log10 CFU/mL, respectively. L. lactis A12 concentration was higher (p < 0.05) in the proposed medium compared to commercial broth. CONCLUSIONS It was possible to produce L. lactis A12 and Priestia species in co-culture conditions. Whey and molasses were suitable components to produce the multistrain preparation. The cost of the proposed culture medium was 77.54% cheaper than the commercial medium. The proposed culture medium could be an alternative to commercial mediums for the production of this multistrain probiotic.
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Affiliation(s)
- Marcelo Fernando Valle-Vargas
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia
| | - Ruth Yolanda Ruiz-Pardo
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia
| | - Luisa Villamil-Díaz
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia.
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do Carmo Alves AP, do Carmo Alves A, Ferreira Rodrigues RA, da Silva Cerozi B, Possebon Cyrino JE. Microencapsulation of Bacillus subtilis and oat β-glucan and their application as a synbiotic in fish feed. J Microencapsul 2023; 40:491-501. [PMID: 37254699 DOI: 10.1080/02652048.2023.2220394] [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: 11/26/2022] [Accepted: 05/26/2023] [Indexed: 06/01/2023]
Abstract
To improve survival during storage and exposure to adverse conditions, Bacillus subtilis was microencapsulated with oat β-glucan by spray-drying technology. The characterisation of the microcapsules was designed to compare free and microencapsulated cells through exposure to simulated gastric fluids (SGF) throughout storage for 90 days at different temperatures. The characterisation included analysis of efficiency, morphology, moisture, water activity, hygroscopicity, particle size, and zeta potential. The microcapsules presented a particle size of 1.5 ± 0.34 μm and an encapsulation efficiency of 77.9 ± 3.06%. After SGF, the survival of microencapsulated cells was 8.4 ± 0.07 log CFU mL-1 while that of free cells was 7.6 ± 0.06 log CFU mL-1. After 90 days of storage, only microencapsulated cells remained above 6 log-unit of viability. In conclusion, spray-drying technique combined with the addition of oat β-glucan proved to be an efficient method to protect B. subtilis under storage and SGF with potential application in fish feed.
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Affiliation(s)
- Angélica Priscila do Carmo Alves
- Departamento de Zootecnia, Escola Superior de Agricultura Luiz de Queiroz [ESALQ], Universidade de São Paulo [USP], Piracicaba, São Paulo, Brazil
| | - Amanda do Carmo Alves
- Departamento de Biotecnologia Vegetal, Universidade Federal de Lavras [UFLA], Lavras, Minas Gerais, Brazil
| | - Rodney Alexandre Ferreira Rodrigues
- Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas [CPQBA], Universidade Estadual de Campinas [UNICAMP], Campinas, São Paulo, Brazil
| | - Brunno da Silva Cerozi
- Departamento de Zootecnia, Escola Superior de Agricultura Luiz de Queiroz [ESALQ], Universidade de São Paulo [USP], Piracicaba, São Paulo, Brazil
| | - José Eurico Possebon Cyrino
- Departamento de Zootecnia, Escola Superior de Agricultura Luiz de Queiroz [ESALQ], Universidade de São Paulo [USP], Piracicaba, São Paulo, Brazil
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Kathiriya MR, Vekariya YV, Hati S. Understanding the Probiotic Bacterial Responses Against Various Stresses in Food Matrix and Gastrointestinal Tract: A Review. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10104-3. [PMID: 37347421 DOI: 10.1007/s12602-023-10104-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/02/2023] [Indexed: 06/23/2023]
Abstract
Probiotic bacteria are known to have ability to tolerate inhospitable conditions experienced during food preparation, food storage, and gastrointestinal tract of consumer. As probiotics are living cells, they are adversely affected by the harsh environment of the carrier matrix as well as low pH, bile salts, oxidative stress, osmotic pressure, and commensal microflora of the host. To overcome the unfavorable environments, many probiotics switch on the cell-mediated protection mechanisms, which helps them to survive, acclimatize and remain operational in the harsh circumstances. In this review, we provide comprehensive understanding on the different stresses experienced by the probiotic when added in carrier food as well as during human gastrointestinal tract transit. Under such situation how these health beneficial bacteria protect themselves by activation of several defense systems and get adapted to the lethal environments.
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Affiliation(s)
- Mital R Kathiriya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India
| | - Yogesh V Vekariya
- Department. of Dairy Engineering, SMC College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India.
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Xie H, Liao Y, Woo MW, Xiong H, Zhao Q. Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze-drying, storage and gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1237-1246. [PMID: 36085589 DOI: 10.1002/jsfa.12218] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 09/02/2022] [Accepted: 09/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Probiotic products are receiving increasing attention because of their tremendous beneficial health effects. However, it is still a great challenge to preserve probiotic viability during processing, storage and gastrointestinal digestion. Encapsulation is a widely known technology for enhancing bacterial viability and product stability. Hence highly hydrolyzed whey protein hydrolysate (HWPH) and moderately hydrolyzed whey protein hydrolysate (MWPH) used as a one-step culture medium and wall material for Lactobacillus rhamnosus were investigated. RESULTS H/MWPH-substitutive medium for the growth of Lactobacillus rhamnosus presented double the biomass production compared to other media. The H/MWPH-substitutive medium in combination with freeze drying also led to the highest survival ratio (97.13 ± 9.16%) and cell viability (10.62 log CFU g-1 ). The highest survival rate of spray-dried cells was 85.56 ± 7.4%. In addition, the cell viability of spray-dried Lactobacillus rhamnosus with MWPH as culture and dry medium was 0.79 log CFU g-1 higher than that of HWPH. Images confirmed that spray-dried Lactobacillus rhamnosus in MWPH provided better protection and it showed greater sustained viability after gastrointestinal digestion. CONCLUSION Overall, WPH just as carrier provides better thermal protection and MWPH is a preferable two-in-one medium for probiotics. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yang Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Shanghai Medical Co. Ltd, Shanghai, China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland, New Zealand
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Ghorbanian F, Seo H, Tajdozian H, Lee Y, Rahim MDA, Kim S, Jung IY, Lee S, Song HY. In Vivo Efficacy of Bacillus velezensis Isolated from Korean Gochang Bokbunja Vinegar against Carbapenem-Resistant Klebsiella pneumoniae Infections. Pol J Microbiol 2022; 71:553-562. [PMID: 36515501 PMCID: PMC9944968 DOI: 10.33073/pjm-2022-051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 11/03/2022] [Indexed: 12/15/2022] Open
Abstract
Outbreaks of carbapenem-resistant Enterobacteriaceae (CRE), especially Klebsiella pneumoniae (CRKP), are commonly reported as severe infections in hospitals and long-term care settings, and their occurrence is increasing globally. Conventional antibiotics used for treating CRE have become ineffective due to resistance development. Furthermore, their safety issues restrict their availability and use for CRE treatment. Therefore, developing new drugs different from existing drugs to combat this deadly menace is urgently needed. Probiotics can be a potential option in this context, as probiotics' efficacy against a variety of infectious illnesses has already been well established. Here, we report the effect of the Bacillus velezensis strain isolated from Gochang Bokbunja vinegar in Korea on CRE infection using two mouse models. Data showed that pretreatment with B. velezensis significantly reduced body weight loss and mortality of CRKP-infected mice in the preventive model. The oral administration of B. velezensis in a therapeutic model also decreased the mortality and illness severity in CRKP-infected mice. Moreover, a two-week oral acute toxicity assay in guinea pigs did not reveal any aberrant clinical signs. Our findings demonstrate the potential effectiveness of our candidate probiotic strain, B. velezensis, against CRKP, suggesting that it could be used as an antimicrobial agent for treating CRKP-related infections.
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Affiliation(s)
- Fatemeh Ghorbanian
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - Hoonhee Seo
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - Hanieh Tajdozian
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - Youngkyoung Lee
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - MD Abdur Rahim
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - Sukyung Kim
- Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - Il-Yun Jung
- Korea Balsamic Vinegar Association, Gochang, Jeonbuk, Republic of Korea
| | - Saebim Lee
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
| | - Ho-Yeon Song
- Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea,Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea, H.-Y. Song, Department of Microbiology and Immunology, School of Medicine, Soonchunhyang University, Cheonan, Chungnam, Republic of Korea; Probiotics Microbiome Convergence Center, Soonchunhyang University, Asan, Chungnam, Republic of Korea
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Kumar V, Naik B, Kumar A, Khanduri N, Rustagi S, Kumar S. Probiotics media: significance, challenges, and future perspective - a mini review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00098-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
AbstractThe health benefits associated with probiotics have increased their application in pharmaceutical formulations and functional food development. High production of probiotic biomass requires a cost-effective production method and nutrient media optimization. The biomass production of probiotics can be enhanced by optimizing growth parameters such as substrate, pH, incubation time, etc. For economical industrial production of probiotic biomass, it is required to design a new medium with low cost. Wastes from the food industries are promising components for the development of the low-cost medium. Industrial wastes such as cheese whey and corn steep liquor are excellent examples of reliable sources of nitrogen for the biomass production of probiotic bacteria. The increased yield of biomass reduced the cost of production. This review focuses on the importance of probiotic media for biomass production and its challenges.
Graphical Abstract
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Methodological advances and challenges in probiotic bacteria production: Ongoing strategies and future perspectives. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Homayouni-Rad A, Mortazavian AM, Mashkani MG, Hajipour N, Pourjafar H. Effect of Alyssum homolocarpum mucilage and inulin microencapsulation on the survivability of Lactobacillus casei in simulated gastrointestinal and high-temperature conditions. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Moreira MTC, Martins E, Perrone ÍT, de Freitas R, Queiroz LS, de Carvalho AF. Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss. Compr Rev Food Sci Food Saf 2021; 20:3267-3283. [PMID: 34146458 DOI: 10.1111/1541-4337.12774] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 04/18/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022]
Abstract
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.
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Affiliation(s)
| | - Evandro Martins
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Ítalo Tuler Perrone
- Pharmaceutical Sciences Department, Universidade Federal de Juiz de Fora, Minas Gerais, Brazil
| | - Rosângela de Freitas
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Lucas Sales Queiroz
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
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Jeantet R, Jan G. Improving the drying of Propionibacterium freudenreichii starter cultures. Appl Microbiol Biotechnol 2021; 105:3485-3494. [PMID: 33885925 DOI: 10.1007/s00253-021-11273-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/30/2021] [Accepted: 04/05/2021] [Indexed: 01/15/2023]
Abstract
Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P. freudenreichii is used as a cheese-ripening starter, mostly in hard type cheeses. Indeed, during manufacture of "Swiss-type" cheeses (or opened-body cheeses), the technological process favors propionibacteria growth, as well as the corresponding propionic fermentation. This leads to the characteristic flavor of these cheeses, through the release of short chain fatty acids and through lipolysis, as well as to their specific texture. To fulfil this ripening, massive amounts of propionibacteria are industrially produced, dried and stored, prior to cheese making. Furthermore, P. freudenreichii is commercialized in various probiotic food supplements aiming at preserving intestinal health and comfort, in line with its ability to produce beneficial metabolites (short chain fatty acids, vitamins), as well as immunomodulatory compounds. Other industrial applications of P. freudenreichii include the production of food-grade vitamins of the B group, of trehalose, of conjugated linoleic acid, and of biopreservatives. For these different applications, maintaining survival and activity of propionibacteria during production, drying, storage and finally implementation, is crucial. More widely, maintaining live and active probiotic bacteria represents a challenge as the market for probiotic products increases. Probiotic bacteria are, for a bulk majority, freeze-dried, but spray drying is also more and more considered. Indeed, this process is both continuous and more cost-efficient, as it utilizes less energy compared to freeze-drying; on the other hand, it exposes bacteria to higher heat and oxidative stresses. Apart from process optimization and strain selection, it is possible to enhance the resistance of bacteria by taking advantage of their adaptation capacity. Indeed, P. freudenreichii stress tolerance can be boosted by different pretreatments applied before the drying step, thus considerably increasing its final survival. In particular, adaptation to hyperosmotic conditions improves stress tolerance, while the presence of osmoprotectants may mitigate this improvement. Thermal adaptation also modulates tolerance towards these technological challenges. The composition of the growth medium, including the ratio between the carbohydrates provided and the non-protein nitrogen, plays a key role in driving the accumulation of osmoprotectants. This, in turn, determines P. freudenreichii tolerance towards different stresses, and overall towards both freeze-drying and spray-drying. As an example, the accumulation of trehalose enhances its spray-drying survival, while the accumulation of glycine betaine enhances its freeze-drying survival. Growth of propionibacteria in hyperconcentrated whey was used to trigger multiple stress tolerance acquisition, underpinned by overexpression of key stress protein, accumulation of cytoplasmic storage compounds, and leading to enhanced spray-drying survival. A simplified process, from cultivation to atomization, was developed by using whey as a 2-in-1 medium in which propionibacteria were grown, protected and dried with minimal cell death. This innovative process was then subjected to scaling up at the industrial level. In this aim, a gentle multi-stage drying process offering mild drying conditions by coupling spray drying with belt drying, led to final probiotic survival close to 100% when stress tolerance acquisition was previously implemented. Such innovation opens new avenues for the efficient, cost-effective and sustainable development of new probiotic production technologies, as well as probiotic application in the context of food and feed. KEY POINTS: • Propionibacteria acquire multi-stress tolerance when grown in hyper-concentrated whey. • Spray drying of osmo-adapted probiotic bacteria is possible with limited cell death. • A two-in-one drying method is developed to grow and dry probiotic bacteria in the same matrix.
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Affiliation(s)
| | - Gwénaël Jan
- STLO, INRAE, Institut Agro, 35042, Rennes, France.
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12
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Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Hao F, Fu N, Ndiaye H, Woo MW, Jeantet R, Chen XD. Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02571-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Albuquerque AP, Rodrigues TJA, Cavalcante Neto JL, Rocha APT. Utilização de polpa de frutas em pó carregadoras de probióticos como alimento funcional: aspectos gerais e perspectivas. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.31019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O emprego de novos processos que possam agregar valor e aumentar a vida útil de produtos gerados a partir de frutas, bem como a preocupação com uma alimentação mais saudável, vem despertando um perfil mais inovador no mercado de alimentos. Dentre os mais diversos tipos de alimentos funcionais, estudos recentes vêm sendo desenvolvidos destacando os probióticos. Tradicionalmente, na elaboração de alimentos probióticos, são utilizados produtos derivados de leite, porém, atualmente, há um aumento na demanda por produtos não lácteos, devido ao crescimento do número de consumidores veganos, intolerantes à lactose e alérgicos às proteínas do leite. O desenvolvimento de probióticos em novas matrizes vem se tornando uma opção cada vez mais atrativa para a indústria alimentícia. Logo, no presente artigo de revisão, são abordados os aspectos tecnológicos utilizados para análise da viabilidade de probióticos em polpas de frutas, as quais, por possuírem alto teor de umidade, são altamente perecíveis, necessitando da utilização de uma técnica de desidratação, com o intuito de reduzir as perdas pós-colheita, proteger contra as reações de degradação, contribuir para a concentração de nutrientes, além de possibilitar sua disponibilidade em qualquer período do ano. Assim, aspectos gerais da secagem em leito de jorro são discutidos como possível processo de conservação da polpa de frutas enriquecidas com culturas probióticas.
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Development of enteric polymer-based microspheres by spray-drying for colonic delivery of Lactobacillus rhamnosus GG. Int J Pharm 2020; 584:119414. [DOI: 10.1016/j.ijpharm.2020.119414] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 05/05/2020] [Accepted: 05/06/2020] [Indexed: 01/13/2023]
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16
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Frakolaki G, Giannou V, Kekos D, Tzia C. A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods. Crit Rev Food Sci Nutr 2020; 61:1515-1536. [DOI: 10.1080/10408398.2020.1761773] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Dimitrios Kekos
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Polytechnioupoli Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
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17
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Gaucher F, Rabah H, Kponouglo K, Bonnassie S, Pottier S, Dolivet A, Marchand P, Jeantet R, Blanc P, Jan G. Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying. Appl Microbiol Biotechnol 2020; 104:3145-3156. [PMID: 32076782 PMCID: PMC7062905 DOI: 10.1007/s00253-020-10425-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 11/22/2019] [Accepted: 01/31/2020] [Indexed: 02/06/2023]
Abstract
Propionibacterium freudenreichii is a beneficial bacterium widely used in food as a probiotic and as a cheese-ripening starter. In these different applications, it is produced, dried, and stored before being used. Both freeze-drying and spray-drying were considered for this purpose. Freeze-drying is a discontinuous process that is energy-consuming but that allows high cell survival. Spray-drying is a continuous process that is more energy-efficient but that can lead to massive bacterial death related to heat, osmotic, and oxidative stresses. We have shown that P. freudenreichii cultivated in hyperconcentrated rich media can be spray-dried with limited bacterial death. However, the general stress tolerance conferred by this hyperosmotic constraint remained a black box. In this study, we modulated P. freudenreichii growth conditions and monitored both osmoprotectant accumulation and stress tolerance acquisition. Changing the ratio between the carbohydrates provided and non-protein nitrogen during growth under osmotic constraint modulated osmoprotectant accumulation. This, in turn, was correlated with P. freudenreichii tolerance towards different stresses, on the one hand, and towards freeze-drying and spray-drying, on the other. Surprisingly, trehalose accumulation correlated with spray-drying survival and glycine betaine accumulation with freeze-drying. This first report showing the ability to modulate the trehalose/GB ratio in osmoprotectants accumulated by a probiotic bacterium opens new perspectives for the optimization of probiotics production.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, INRAE, Agrocampus Ouest, 35042, Rennes, France.,Bioprox, 6 rue Barbès, 92532, Levallois-Perret, France
| | - Houem Rabah
- UMR STLO, INRAE, Agrocampus Ouest, 35042, Rennes, France.,Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, 35042, Rennes, France
| | | | - Sylvie Bonnassie
- UMR STLO, INRAE, Agrocampus Ouest, 35042, Rennes, France.,Université de Rennes I, Rennes, France
| | - Sandrine Pottier
- CNRS, ISCR - UMR 6226, University Rennes, PRISM, BIOSIT - UMS 3480, 35000, Rennes, France
| | - Anne Dolivet
- UMR STLO, INRAE, Agrocampus Ouest, 35042, Rennes, France
| | | | - Romain Jeantet
- UMR STLO, INRAE, Agrocampus Ouest, 35042, Rennes, France
| | | | - Gwénaël Jan
- UMR STLO, INRAE, Agrocampus Ouest, 35042, Rennes, France.
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18
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Vanden Braber N, Díaz Vergara L, Rossi Y, Aminahuel C, Mauri A, Cavaglieri L, Montenegro M. Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108844] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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Spray drying of Lactobacillus rhamnosus GG with calcium-containing protectant for enhanced viability. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.09.082] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Rama GR, Kuhn D, Beux S, Maciel MJ, Volken de Souza CF. Potential applications of dairy whey for the production of lactic acid bacteria cultures. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Martins E, Cnossen D, Silva C, Vakarelova M, Carvalho A. Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices. J Dairy Sci 2019; 102:9763-9766. [DOI: 10.3168/jds.2019-16939] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 06/13/2019] [Indexed: 02/02/2023]
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22
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Gaucher F, Gagnaire V, Rabah H, Maillard MB, Bonnassie S, Pottier S, Marchand P, Jan G, Blanc P, Jeantet R. Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii. Microorganisms 2019; 7:microorganisms7100477. [PMID: 31652621 PMCID: PMC6843336 DOI: 10.3390/microorganisms7100477] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 10/14/2019] [Accepted: 10/18/2019] [Indexed: 12/22/2022] Open
Abstract
Propionibacterium freudenreichii is a beneficial bacterium, used both as a probiotic and as a cheese starter. Large-scale production of P. freudenreichii is required to meet growing consumers’ demand. Production, drying and storage must be optimized, in order to guarantee high P.freudenreichii viability within powders. Compared to freeze-drying, spray drying constitutes the most productive and efficient, yet the most stressful process, imposing severe oxidative and thermal constraints. The aim of our study was to provide the tools in order to optimize the industrial production of dry P.freudenreichii. Bacterial adaptation is a well-known protective mechanism and may be used to improve bacterial tolerance towards technological stresses. However, the choice of bacterial adaptation type must consider industrial constraints. In this study, we combined (i) modulation of the growth medium composition, (ii) heat-adaptation, and (iii) osmoadaptation, in order to increase P.freudenreichii tolerance towards technological stresses, including thermal and oxidative constraints, using an experimental design. We further investigated optimal growth and adaptation conditions, by monitoring intracellular compatible solutes accumulation. Glucose addition, coupled to heat-adaptation, triggered accumulation of trehalose and of glycine betaine, which further provided high tolerance towards spray drying and storage. This work opens new perspectives for high quality and fast production of live propionibacteria at the industrial scale.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
- Bioprox, 6 rue Barbès, 92532 Levallois-Perret, France.
| | | | - Houem Rabah
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
- Bba, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35042 Rennes, France.
| | | | - Sylvie Bonnassie
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
- Université de Rennes I, University Rennes, 35000 Rennes, France.
| | - Sandrine Pottier
- University Rennes, CNRS, ISCR-UMR 6226, PRISM, BIOSIT-UMS 3480, F-35000 Rennes, France.
| | | | - Gwénaël Jan
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
| | | | - Romain Jeantet
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
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23
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Silva J, Marchesi A, Wiese B, Nader‐Macias M. Technological characterization of vaginal probiotic lactobacilli: resistance to osmotic stress and strains compatibility. J Appl Microbiol 2019; 127:1835-1847. [DOI: 10.1111/jam.14442] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/29/2019] [Accepted: 09/04/2019] [Indexed: 12/12/2022]
Affiliation(s)
- J.A. Silva
- CERELA‐CONICET (Centro de Referencia para Lactobacilos‐ Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina) San Miguel de Tucumán Argentina
| | - A. Marchesi
- CERELA‐CONICET (Centro de Referencia para Lactobacilos‐ Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina) San Miguel de Tucumán Argentina
| | - B. Wiese
- Hannover Medical School Hannover Germany
| | - M.E.F. Nader‐Macias
- CERELA‐CONICET (Centro de Referencia para Lactobacilos‐ Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina) San Miguel de Tucumán Argentina
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24
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Gaucher F, Kponouglo K, Rabah H, Bonnassie S, Ossemond J, Pottier S, Jardin J, Briard-Bion V, Marchand P, Blanc P, Jeantet R, Jan G. Propionibacterium freudenreichii CIRM-BIA 129 Osmoadaptation Coupled to Acid-Adaptation Increases Its Viability During Freeze-Drying. Front Microbiol 2019; 10:2324. [PMID: 31681198 PMCID: PMC6797830 DOI: 10.3389/fmicb.2019.02324] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Accepted: 09/23/2019] [Indexed: 12/12/2022] Open
Abstract
Propionibacterium freudenreichii is a beneficial bacterium with documented effects on the gut microbiota and on inflammation. Its presence within the animal and human intestinal microbiota was correlated with immunomodulatory effects, mediated by both propionibacterial surface components and by secreted metabolites. It is widely implemented, both in the manufacture of fermented dairy products such as Swiss-type cheeses, and in the production of probiotic food complements, under the form of freeze-dried powders. The bottleneck of this drying process consists in the limited survival of bacteria during drying and storage. Protective pre-treatments have been applied to other bacteria and may, in a strain-dependent manner, confer enhanced resistance. However, very little information was yet published on P. freudenreichii adaptation to freeze-drying. In this report, an immunomodulatory strain of this probiotic bacterium was cultured under hyperosmotic constraint in order to trigger osmoadaptation. This adaptation was then combined with acid or thermal pre-treatment. Such combination led to accumulation of key stress proteins, of intracellular compatible solute glycine betaine, to modulation of the propionibacterial membrane composition, and to enhanced survival upon freeze-drying. This work opens new perspectives for efficient production of live and active probiotic propionibacteria.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
- Bioprox, Levallois-Perret, France
| | | | - Houem Rabah
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
- Bba, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, Rennes, France
| | - Sylvie Bonnassie
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
- Université de Rennes I, Rennes, France
| | | | - Sandrine Pottier
- CNRS, ISCR – UMR 6226, PRISM, BIOSIT – UMS 3480 Université de Rennes I, Rennes, France
| | | | | | | | | | | | - Gwénaël Jan
- UMR STLO, Agrocampus Ouest, INRA, Rennes, France
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25
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Gaucher F, Bonnassie S, Rabah H, Leverrier P, Pottier S, Jardin J, Briard-Bion V, Marchand P, Jeantet R, Blanc P, Jan G. Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii. J Proteomics 2019; 204:103400. [PMID: 31152938 DOI: 10.1016/j.jprot.2019.103400] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 05/02/2019] [Accepted: 05/19/2019] [Indexed: 02/08/2023]
Abstract
Propionibacterium freudenreichii is a beneficial bacterium used as a cheese starter and as a probiotic. Indeed, selected strains of P. freudenreichii combine both technological and health-promoting abilities. Moreover, during large-scale industrial production of dried bacteria and during consumption, P. freudenreichii may undergo different stressful processes. Osmotic adaptation was shown to enhance P. freudenreichii tolerance towards stresses, which are encountered during freeze-drying and during digestion. In this report, we compared the osmoadaptation molecular mechanisms of two P. freudenreichii strains. Both osmotolerance and osmoadaptation were strain-dependent and had different effects on multiple stress tolerance, depending on the presence of osmoprotectants. Availability of glycine betaine (GB) restored the growth of one of the two strains. In this strain, osmotic preadaptation enhanced heat, oxidative and acid stresses tolerance, as well as survival upon freeze-drying. However, addition of GB in the medium had deleterious effects on stress tolerance, while restoring optimal growth under hyperosmotic constraint. In the other strain, neither salt nor GB enhanced stress tolerance, which was constitutively low. Accordingly, whole cell proteomics revealed that mechanisms triggered by salt in the presence and in the absence of GB are different between strains. Osmotic adjustment may thus have deleterious effects on industrial abilities of P. freudenreichii. BIOLOGICAL SIGNIFICANCE: Propionibacteria are found in various niches including fodder, silage, rumen, milk and cheeses. This means adaptation towards different ecological environments with different physicochemical parameters. Propionibacterium freudenreichii, in particular, is furthermore used both as dairy starter and as probiotic and is thus submitted to high scale industrial production. Production and subsequent stabilization still need optimization. Drying processes like freeze-drying are stressful. Osmotic adjustments may modulated tolerance towards drying. However, they are strain-dependent, medium-dependent and may either reduce or increase stress tolerance. A case-by-case study, for each strain-medium thus seems necessary. In this work, we identify key proteins involved in osmoadaptation and give new insights into adaptation mechanisms in P. freudenreichii. This opens new perspectives for the selections of strains and for the choice of the growth medium composition.
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Affiliation(s)
- Floriane Gaucher
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France; Bioprox, 6 rue Barbès, 92532 Levallois-Perret, France
| | - Sylvie Bonnassie
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France; Université de Rennes I, Univ. Rennes, Rennes, France
| | - Houem Rabah
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France; Bba, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35042 Rennes, France
| | - Pauline Leverrier
- de Duve Institute, Université catholique de Louvain, Avenue Hippocrate 75, Brussels 1200, Belgium
| | - Sandrine Pottier
- Univ. Rennes, CNRS, ISCR, - UMR 6226, PRISM, BIOSIT - UMS 3480, F-35000 Rennes, France
| | - Julien Jardin
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France
| | | | | | - Romain Jeantet
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France
| | | | - Gwénaël Jan
- UMR STLO, Agrocampus Ouest, INRA, F-35042 Rennes, France.
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26
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Martins E, Cnossen D, Silva C, Cezarino J, Nero L, Perrone I, Carvalho A. Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss. J Dairy Sci 2019; 102:6013-6022. [DOI: 10.3168/jds.2019-16297] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Accepted: 03/06/2019] [Indexed: 01/27/2023]
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27
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Gaucher F, Bonnassie S, Rabah H, Marchand P, Blanc P, Jeantet R, Jan G. Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses. Front Microbiol 2019; 10:841. [PMID: 31068918 PMCID: PMC6491719 DOI: 10.3389/fmicb.2019.00841] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Accepted: 04/02/2019] [Indexed: 01/15/2023] Open
Abstract
This review deals with beneficial bacteria, with a focus on lactobacilli, propionibacteria, and bifidobacteria. As being recognized as beneficial bacteria, they are consumed as probiotics in various food products. Some may also be used as starters in food fermentation. In either case, these bacteria may be exposed to various environmental stresses during industrial production steps, including drying and storage, and during the digestion process. In accordance with their adaptation to harsh environmental conditions, they possess adaptation mechanisms, which can be induced by pretreatments. Adaptive mechanisms include accumulation of compatible solutes and of energy storage compounds, which can be largely modulated by the culture conditions. They also include the regulation of energy production pathways, as well as the modulation of the cell envelop, i.e., membrane, cell wall, surface layers, and exopolysaccharides. They finally lead to the overexpression of molecular chaperones and of stress-responsive proteases. Triggering these adaptive mechanisms can improve the resistance of beneficial bacteria toward technological and digestive stresses. This opens new perspectives for the improvement of industrial processes efficiency with regard to the survival of beneficial bacteria. However, this bibliographical survey evidenced that adaptive responses are strain-dependent, so that growth and adaptation should be optimized case-by-case.
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Affiliation(s)
- Floriane Gaucher
- STLO, Agrocampus Ouest, Institut National de la Recherche Agronomique, Paris, France
- Bioprox, Levallois-Perret, France
| | - Sylvie Bonnassie
- STLO, Agrocampus Ouest, Institut National de la Recherche Agronomique, Paris, France
- Science de la Vie et de la Terre, Université de Rennes 1, Rennes, France
| | - Houem Rabah
- STLO, Agrocampus Ouest, Institut National de la Recherche Agronomique, Paris, France
- Pôle Agronomique Ouest, Bba, Rennes, France
| | | | | | - Romain Jeantet
- STLO, Agrocampus Ouest, Institut National de la Recherche Agronomique, Paris, France
| | - Gwénaël Jan
- STLO, Agrocampus Ouest, Institut National de la Recherche Agronomique, Paris, France
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28
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Xavier dos Santos D, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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Huang S, Rabah H, Ferret-Bernard S, Le Normand L, Gaucher F, Guerin S, Nogret I, Le Loir Y, Chen XD, Jan G, Boudry G, Jeantet R. Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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30
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Huang S, Gaucher F, Cauty C, Jardin J, Le Loir Y, Jeantet R, Chen XD, Jan G. Growth in Hyper-Concentrated Sweet Whey Triggers Multi Stress Tolerance and Spray Drying Survival in Lactobacillus casei BL23: From the Molecular Basis to New Perspectives for Sustainable Probiotic Production. Front Microbiol 2018; 9:2548. [PMID: 30405593 PMCID: PMC6204390 DOI: 10.3389/fmicb.2018.02548] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 10/05/2018] [Indexed: 12/14/2022] Open
Abstract
Lactobacillus casei BL23 has a recognized probiotic potential, which includes immune modulation, protection toward induced colitis, toward induced colon cancer and toward dissemination of pathogens. In L. casei, as well as in other probiotics, both probiotic and technological abilities are highly dependent (1) on the substrate used to grow bacteria and (2) on the process used to dry and store this biomass. Production and storage of probiotics, at a reasonable financial and environmental cost, becomes a crucial challenge. Food-grade media must be used, and minimal process is preferred. In this context, we have developed a “2-in-1” medium used both to grow and to dry L. casei BL23, considered a fragile probiotic strain. This medium consists in hyper-concentrated sweet whey (HCSW). L. casei BL23 grows in HCSW up to 30% dry matter, which is 6 times-concentrated sweet whey. Compared to isotonic sweet whey (5% dry matter), these growth conditions enhanced tolerance of L. casei BL23 toward heat, acid and bile salts stress. HCSW also triggered intracellular accumulation of polyphosphate, of glycogen and of trehalose. A gel-free global proteomic differential analysis further evidenced overexpression of proteins involved in pathways known to participate in stress adaptation, including environmental signal transduction, oxidative and metal defense, DNA repair, protein turnover and repair, carbohydrate, phosphate and amino acid metabolism, and in osmoadaptation. Accordingly, HCSW cultures of L. casei BL23 exhibited enhanced survival upon spray drying, a process known to drastically affect bacterial viability. This work opens new perspectives for sustainable production of dried probiotic lactobacilli, using food industry by-products and lowering energy costs.
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Affiliation(s)
- Song Huang
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Jiangsu, China.,UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Floriane Gaucher
- UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France.,Bioprox, Levallois-Perret, France
| | - Chantal Cauty
- UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Julien Jardin
- UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Yves Le Loir
- UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Romain Jeantet
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Jiangsu, China.,UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Jiangsu, China
| | - Gwénaël Jan
- UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
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31
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Cordeiro BF, Oliveira ER, da Silva SH, Savassi BM, Acurcio LB, Lemos L, Alves JDL, Carvalho Assis H, Vieira AT, Faria AMC, Ferreira E, Le Loir Y, Jan G, Goulart LR, Azevedo V, Carvalho RDDO, do Carmo FLR. Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice. Front Microbiol 2018; 9:2035. [PMID: 30258413 PMCID: PMC6143704 DOI: 10.3389/fmicb.2018.02035] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 08/13/2018] [Indexed: 12/12/2022] Open
Abstract
Mucositis is a clinically important gastrointestinal inflammatory infirmity, generated by antineoplastic drugs cytotoxic effects. The inflammatory process caused by this disease frequently leads to derangements in the alimentary tract and great malaise for the patient. Novel strategies are necessary for its prevention or treatment, as currently available treatments of mucositis have several limitations in relieving its symptoms. In this context, several research groups have investigated the use of probiotic bacteria, and in particular dairy bacterial strains. Compelling evidences reveal that milk fermented by certain probiotic bacteria has the capacity to ameliorate intestinal inflammatory disorders. In addition, innovative probiotic delivery strategies, based on probiotics incorporation into protective matrices, such as whey proteins, were able to increase the therapeutic effect of probiotic strains by providing extra protection for bacteria against environmental stresses. Therefore, in this study, we evaluated the role of the whey protein isolate (WPI), when added to skim milk fermented by Lactobacillus casei BL23 (L. casei BL23) or by Propionibacterium freudenreichii CIRM-BIA138 (P. freudenreichii 138), as a protective matrix against in vitro stress challenges. In addition, we investigated the therapeutic effect of these fermented beverages in a murine model of mucositis induced by 5-Fluorouracil (5-FU). Our results demonstrated that milk supplementation with 30% (w/v) of WPI increases the survival rate of both strains when challenged with acid, bile salts, high temperature and cold storage stresses, compared to fermented skim milk without the addition of WPI. Moreover, treatment with the probiotic beverages prevented weight loss and intestinal damages in mice receiving 5-FU. We conclude that the presence of WPI maximizes the anti-inflammatory effects of L. casei BL23, but not for P. freudenreichii 138, suggesting that whey protein enhancement of probiotic activity might be strain-dependent.
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Affiliation(s)
- Bárbara F. Cordeiro
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Emiliano R. Oliveira
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Sara H. da Silva
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Bruna M. Savassi
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Leonardo B. Acurcio
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Luisa Lemos
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Juliana de L. Alves
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Helder Carvalho Assis
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Angélica T. Vieira
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Ana M. C. Faria
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Enio Ferreira
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | | | - Gwénaël Jan
- STLO, INRA, Agrocampus Ouest, Rennes, France
| | - Luiz R. Goulart
- Institute of Biotechnology, Federal University of Uberlândia, Uberlândia, Brazil
| | - Vasco Azevedo
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Rodrigo D. de O. Carvalho
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Fillipe L. R. do Carmo
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
- STLO, INRA, Agrocampus Ouest, Rennes, France
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Fu N, Huang S, Xiao J, Chen XD. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:211-262. [PMID: 29860975 DOI: 10.1016/bs.afnr.2018.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria from Lactobacillus and Bifidobacterium genera. Bacterial strains in these genera often have complex nutrient requirements and tend to be fragile under environmental stresses. How to incorporate the cells into food matrix without causing undesired viability loss is a key issue for developing products of viable probiotics. Spray drying offers a rapid way to produce powders encapsulating probiotics in a matrix of protectant(s), which may extend the term of viability preservation and expand the application of probiotic products. In spray drying, feed solution that contains probiotic cells and dissolved or suspended protectant solids are atomized into droplets, which are quickly converted into particles by drying in a hot airflow. The harsh conditions and interplaying stresses make the maintenance of cell viability a challenging task. To enhance cell survival in dried powders, various approaches have been attempted, including the enhancement of the intrinsic stress tolerance of cells, adjustment of protectant composition, and optimization of the production process and dryer settings. This chapter discusses important factors influencing probiotic viability during spray drying from aspects of microbiology, food chemistry, and drying process. The mechanisms underlying the influences at the droplet and cellular levels and strategies taken to protect cell viability at the process level are discussed.
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Affiliation(s)
- Nan Fu
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China.
| | - Song Huang
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China; UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Jie Xiao
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China
| | - Xiao Dong Chen
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China
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Thirunathan P, Arnz P, Husny J, Gianfrancesco A, Perdana J. Thermogravimetric analysis for rapid assessment of moisture diffusivity in polydisperse powder and thin film matrices. Food Chem 2018; 242:519-526. [PMID: 29037723 DOI: 10.1016/j.foodchem.2017.09.089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Revised: 09/12/2017] [Accepted: 09/17/2017] [Indexed: 12/27/2022]
Abstract
Accurate description of moisture diffusivity is key to precisely understand and predict moisture transfer behaviour in a matrix. Unfortunately, measuring moisture diffusivity is not trivial, especially at low moisture values and/or elevated temperatures. This paper presents a novel experimental procedure to accurately measure moisture diffusivity based on thermogravimetric approach. The procedure is capable to measure diffusivity even at elevated temperatures (>70°C) and low moisture values (>1%). Diffusivity was extracted from experimental data based on "regular regime approach". The approach was tailored to determine diffusivity from thin film and from poly-dispersed powdered samples. Subsequently, measured diffusivity was validated by comparing to available literature data, showing good agreement. Ability of this approach to accurately measure diffusivity at a wider range of temperatures provides better insight on temperature dependency of diffusivity. Thus, this approach can be crucial to ensure good accuracy of moisture transfer description/prediction especially when involving elevated temperatures.
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Affiliation(s)
- Praveena Thirunathan
- Nestlé Product Technology Centre Food, Lange Str. 21, 78224 Singen a.H, Germany; Faculty of Land and Food Systems - The University of British Columbia, MCML 344 - 2357 Main Mall, Vancouver, B.C. V6T 1Z4, Canada
| | - Patrik Arnz
- Nestlé Product Technology Centre Food, Lange Str. 21, 78224 Singen a.H, Germany
| | - Joeska Husny
- Nestlé Product Technology Centre Dairy, Nestléstrasse 3, 3510 Konolfingen, Switzerland
| | | | - Jimmy Perdana
- Nestlé Product Technology Centre Food, Lange Str. 21, 78224 Singen a.H, Germany.
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Ferreira A, Huang S, Perrone Í, Schuck P, Jan G, Carvalho A. Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying. J Dairy Sci 2017; 100:6997-7006. [DOI: 10.3168/jds.2016-12418] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Accepted: 05/27/2017] [Indexed: 11/19/2022]
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Huang S, Méjean S, Rabah H, Dolivet A, Le Loir Y, Chen XD, Jan G, Jeantet R, Schuck P. Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Yang Y, Huang S, Wang J, Jan G, Jeantet R, Chen X. Mg2+improves the thermotolerance of probioticLactobacillus rhamnosusGG,Lactobacillus caseiZhang andLactobacillus plantarumP-8. Lett Appl Microbiol 2017; 64:283-288. [DOI: 10.1111/lam.12716] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 12/10/2016] [Accepted: 12/29/2016] [Indexed: 01/25/2023]
Affiliation(s)
- Y. Yang
- Department of Chemical and Biochemical Engineering; College of Chemistry and Chemical Engineering; Xiamen University; Xiamen City China
| | - S. Huang
- Suzhou Key Lab of Green Chemical Engineering; School of Chemical and Environmental Engineering; College of Chemistry; Chemical Engineering and Materials Science; Soochow University; Suzhou City China
- STLO; Agrocampus Ouest; INRA; Rennes France
| | - J. Wang
- Suzhou Key Lab of Green Chemical Engineering; School of Chemical and Environmental Engineering; College of Chemistry; Chemical Engineering and Materials Science; Soochow University; Suzhou City China
| | - G. Jan
- STLO; Agrocampus Ouest; INRA; Rennes France
| | - R. Jeantet
- STLO; Agrocampus Ouest; INRA; Rennes France
| | - X.D. Chen
- Department of Chemical and Biochemical Engineering; College of Chemistry and Chemical Engineering; Xiamen University; Xiamen City China
- Suzhou Key Lab of Green Chemical Engineering; School of Chemical and Environmental Engineering; College of Chemistry; Chemical Engineering and Materials Science; Soochow University; Suzhou City China
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