1
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Yi Y, Jin X, Chen M, Coldea TE, Zhao H. Surfactant-mediated bio-manufacture: A unique strategy for promoting microbial biochemicals production. Biotechnol Adv 2024; 73:108373. [PMID: 38704106 DOI: 10.1016/j.biotechadv.2024.108373] [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: 01/05/2024] [Revised: 04/03/2024] [Accepted: 05/01/2024] [Indexed: 05/06/2024]
Abstract
Biochemicals are widely used in the medicine and food industries and are more efficient and safer than synthetic chemicals. The amphipathic surfactants can interact with the microorganisms and embed the extracellular metabolites, which induce microbial metabolites secretion and biosynthesis, performing an attractive prospect of promoting the biochemical production. However, the commonness and differences of surfactant-mediated bio-manufacture in various fields are largely unexplored. Accordingly, this review comprehensively summarized the properties of surfactants, different application scenarios of surfactant-meditated bio-manufacture, and the mechanism of surfactants increasing metabolites production. Various biochemical productions such as pigments, amino acids, and alcohols could be enhanced using the cloud point and the micelles of surfactants. Besides, the amphiphilicity of surfactants also promoted the utilization of fermentation substrates, especially lignocellulose and waste sludge, by microorganisms, indirectly increasing the metabolites production. The increase in target metabolites production was attributed to the surfactants changing the permeability and composition of the cell membrane, hence improving the secretion ability of microorganisms. Moreover, surfactants could regulate the energy metabolism, the redox state and metabolic flow in microorganisms, which induced target metabolites synthesis. This review aimed to broaden the application fields of surfactants and provide novel insights into the production of microbial biochemicals.
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Affiliation(s)
- Yunxin Yi
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaofan Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
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2
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Colucci Cante R, Nigro F, Passannanti F, Lentini G, Gallo M, Nigro R, Budelli AL. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices. Compr Rev Food Sci Food Saf 2024; 23:e13356. [PMID: 38767859 DOI: 10.1111/1541-4337.13356] [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: 10/09/2023] [Revised: 02/26/2024] [Accepted: 04/06/2024] [Indexed: 05/22/2024]
Abstract
Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
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3
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Azzouz A, Arus VA, Platon N. Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications. Int J Mol Sci 2024; 25:808. [PMID: 38255881 PMCID: PMC10815404 DOI: 10.3390/ijms25020808] [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: 12/05/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
The use of clay materials in dairy technology requires a multidisciplinary approach that allows correlating clay efficiency in the targeted application to its interactions with milk components. For profitability reasons, natural clays and clay minerals can be used as low-cost and harmless food-compatible materials for improving key processes such as fermentation and coagulation. Under chemical stability conditions, clay materials can act as adsorbents, since anionic clay minerals such as hydrotalcite already showed effectiveness in the continuous removal of lactic acid via in situ anion exchange during fermentation and ex situ regeneration by ozone. Raw and modified bentonites and smectites have also been used as adsorbents in aflatoxin retention and as acidic species in milk acidification and coagulation. Aflatoxins and organophilic milk components, particularly non-charged caseins around their isoelectric points, are expected to display high affinity towards high silica regions on the clay surface. Here, clay interactions with milk components are key factors that govern adsorption and surface physicochemical processes. Knowledge about these interactions and changes in clay behavior according to the pH and chemical composition of the liquid media and, more importantly, clay chemical stability is an essential requirement for understanding process improvements in dairy technology, both upstream and downstream of milk production. The present paper provides a comprehensive review with deep analysis and synthesis of the main findings of studies in this area. This may be greatly useful for mastering milk processing efficiency and envisaging new prospects in dairy technology.
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Affiliation(s)
- Abdelkrim Azzouz
- NanoQam, Department of Chemistry, University of Quebec, Montréal, QC H3C 3P8, Canada
- Station Expérimentale des Procédés Pilotes Environnementaux (STEPPE), École de Technologie Supérieure, Montréal, QC H3C 1K3, Canada
| | - Vasilica Alisa Arus
- Catalysis and Microporous Materials Laboratory, Vasile-Alecsandri University of Bacau, 600115 Bacău, Romania; (V.A.A.); (N.P.)
| | - Nicoleta Platon
- Catalysis and Microporous Materials Laboratory, Vasile-Alecsandri University of Bacau, 600115 Bacău, Romania; (V.A.A.); (N.P.)
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4
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Qian Z, Li Y, Hao Z, Zheng Z, Yang H, Li S, Xu S, Xu Y, Zhang L. Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336. World J Microbiol Biotechnol 2023; 40:53. [PMID: 38146044 DOI: 10.1007/s11274-023-03874-z] [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: 10/19/2023] [Accepted: 12/16/2023] [Indexed: 12/27/2023]
Abstract
Fermentation is considered an effective tool for improving the functional characteristics of food. In this study, Lacticaseibacillus casei YQ336 was used to ferment yellow whey, and physical and chemical analysis was performed to identify the changes in the nutritional components and antioxidant activity of the fermented yellow whey. Non-targeted metabolomics was used to study the transformation of small molecular substances in the fermented yellow whey. After 48 h of pure culture fermentation with L. casei YQ336, the pH of yellow whey decreased significantly (p < 0.05). Meanwhile, the content of total acids, organic acids, sugars, total phenols, and total flavonoids and the antioxidant activity showed a significant increase (p < 0.05). A total of 628 differential metabolites were identified between fermented and unfermented yellow whey samples, of which 293 were upregulated and 335 were downregulated. After fermentation, due to the growth and metabolic activity of L. casei YQ336, meaningful metabolites such as homovanillic acid, lactic acid, oxalic acid, L-glutamic acid, and phenylalanine, as well as phenyllactic acid, gallic acid, and genistein were produced. This increased the organic acid content and antioxidant activity of yellow whey. The findings provide a theoretical and practical basis for further research on the bio-functional activity of yellow whey and the recycling and utilization of food by-products.
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Affiliation(s)
- Zhenning Qian
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Yiming Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Zina Hao
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Zhenjie Zheng
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Huixin Yang
- Comparative Molecular Biosciences Graduate Program, University of Minnesota-Twin Cities, St.Paul, MN, USA
| | - Shihan Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Suixin Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Yunhe Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China.
| | - Lili Zhang
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou, 121000, China.
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Sansatchanon K, Sudying P, Promdonkoy P, Kingcha Y, Visessanguan W, Tanapongpipat S, Runguphan W, Kocharin K. Development of a Novel D-Lactic Acid Production Platform Based on Lactobacillus saerimneri TBRC 5746. J Microbiol 2023; 61:853-863. [PMID: 37707762 DOI: 10.1007/s12275-023-00077-x] [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: 05/18/2023] [Revised: 08/01/2023] [Accepted: 08/22/2023] [Indexed: 09/15/2023]
Abstract
D-Lactic acid is a chiral, three-carbon organic acid, that bolsters the thermostability of polylactic acid. In this study, we developed a microbial production platform for the high-titer production of D-lactic acid. We screened 600 isolates of lactic acid bacteria (LAB) and identified twelve strains that exclusively produced D-lactic acid in high titers. Of these strains, Lactobacillus saerimneri TBRC 5746 was selected for further development because of its homofermentative metabolism. We investigated the effects of high temperature and the use of cheap, renewable carbon sources on lactic acid production and observed a titer of 99.4 g/L and a yield of 0.90 g/g glucose (90% of the theoretical yield). However, we also observed L-lactic acid production, which reduced the product's optical purity. We then used CRISPR/dCas9-assisted transcriptional repression to repress the two Lldh genes in the genome of L. saerimneri TBRC 5746, resulting in a 38% increase in D-lactic acid production and an improvement in optical purity. This is the first demonstration of CRISPR/dCas9-assisted transcriptional repression in this microbial host and represents progress toward efficient microbial production of D-lactic acid.
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Affiliation(s)
- Kitisak Sansatchanon
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Pipat Sudying
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
- Chulabhorn Research Institute, Laksi, Bangkok, 10210, Thailand
| | - Peerada Promdonkoy
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Yutthana Kingcha
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Sutipa Tanapongpipat
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Weerawat Runguphan
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Kanokarn Kocharin
- National Center for Genetic Engineering and Biotechnology, Klong Luang, Pathum Thani, 12120, Thailand.
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6
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Ichinose R, Yamasaki-Yashiki S, Katakura Y. Analysis of the effects of specific growth rate of Lactococcus lactis MG1363 on aerobic metabolism and its application to high-density culture. J Biosci Bioeng 2023:S1389-1723(23)00138-X. [PMID: 37301698 DOI: 10.1016/j.jbiosc.2023.05.005] [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: 02/23/2023] [Revised: 05/09/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023]
Abstract
Lactic acid bacteria (LAB) are known to produce a large amount of lactate when cultured under non-aerated conditions, which inhibits their growth at high concentrations. Our previous studies have shown that LAB can be cultured without lactate production under aerated conditions at a low specific growth rate. In this study, we investigated the effects of specific growth rate on cell yield and the specific production rates of metabolites in aerated fed-batch cultures of Lactococcus lactis MG1363. The results showed that lactate and acetoin production could be suppressed at specific growth rates below 0.2 h-1, whereas acetate production was the highest at a specific growth rate of 0.2 h-1. When LAB was cultured at a specific growth rate of 0.25 h-1 with the addition of 5 mg/L heme to assist ATP production by respiration, lactate and acetate production was suppressed, and cell concentration reached 19 g-dry-cell/L (5.6 × 10ˆ10 cfu/mL) with a high cell yield of 0.42 ± 0.02 g-dry-cell/g-glucose.
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Affiliation(s)
- Ryo Ichinose
- Graduate School of Science and Engineering, Kansai University, 3-3-35 Yamate-cho, Suita, Osaka 564-8680, Japan.
| | - Shino Yamasaki-Yashiki
- Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University, 3-3-35 Yamate-cho, Suita, Osaka 564-8680, Japan.
| | - Yoshio Katakura
- Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University, 3-3-35 Yamate-cho, Suita, Osaka 564-8680, Japan.
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7
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Abdullah Thaidi NI, Mohamad R, Wasoh H, Kapri MR, Ghazali AB, Tan JS, Rios-Solis L, Halim M. Development of In Situ Product Recovery (ISPR) System Using Amberlite IRA67 for Enhanced Biosynthesis of Hyaluronic Acid by Streptococcus zooepidemicus. Life (Basel) 2023; 13:life13020558. [PMID: 36836914 PMCID: PMC9966800 DOI: 10.3390/life13020558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/18/2023] Open
Abstract
High broth viscosity due to the accumulation of hyaluronic acid (HA) causes a limited yield of HA. It is a major problem of HA production using Streptococcus zooepidemicus. Extractive fermentation via in situ product recovery (ISPR) was utilized to enhance the HA production. Resins from Amberlite: IRA400 Cl; IRA900 Cl; IRA410 Cl; IRA402 Cl; and IRA67 were tested for the HA adsorption. IRA67 showed high adsorption capacity on HA. The study of the adsorption via a 2 L stirred tank bioreactor of S. zooepidemicus fermentation was investigated to elucidate the adsorption of HA onto IRA67 in dispersed and integrated internal column systems. The application of a dispersed IRA67 improved the HA production compared to the fermentation without resin addition by 1.37-fold. The HA production was further improved by 1.36-fold with an internal column (3.928 g/L) over that obtained with dispersed IRA67. The cultivation with an internal column shows the highest reduction of viscosity value after the addition of IRA67 resin: from 58.8 to 23.7 (mPa·s), suggesting the most effective ISPR of HA. The improved biosynthesis of HA indicated that an extractive fermentation by ISPR adsorption is effective and may streamline the HA purification.
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Affiliation(s)
- Nur Imanina Abdullah Thaidi
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Bioprocessing and Biomanufacturing Research Complex, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Rosfarizan Mohamad
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Bioprocessing and Biomanufacturing Research Complex, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Helmi Wasoh
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Bioprocessing and Biomanufacturing Research Complex, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Mohammad Rizal Kapri
- Bioprocessing and Biomanufacturing Research Complex, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Ahmad Badruddin Ghazali
- Department of Oral Maxillofacial Surgery and Oral Diagnosis, Kulliyyah of Dentistry, International Islamic University Malaysia, 25200 Kuantan, Malaysia
| | - Joo Shun Tan
- Bioprocessing and Biomanufacturing Research Complex, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- School of Industrial Technology, Universiti Sains Malaysia, 11800 Gelugor, Malaysia
| | - Leonardo Rios-Solis
- School of Natural and Environmental Sciences, Molecular Biology and Biotechnology Group, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK
- School of Engineering, Institute for Bioengineering, University of Edinburgh, Edinburgh EH9 3JL, UK
| | - Murni Halim
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Bioprocessing and Biomanufacturing Research Complex, Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Correspondence:
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Lee EH, Jeong HM, Kim EA, Lee YR, Shim JH. Development of Fermented Rice Water to Improve the Quality of Garaetteok, a Traditional Korean Rice Cake. Foods 2023; 12:foods12030642. [PMID: 36766169 PMCID: PMC9914529 DOI: 10.3390/foods12030642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of small maltooligosaccharides (MOSs) in the amyloglucosidase (AMG) treatment groups was about ten times higher than in the untreated groups. After 6 h of fermentation, six of the seven FWRW samples reached a pH of 4 due to the increased concentration of organic acids and could, therefore, be used as food acidity regulators. To confirm the applicability of FWRW, the traditional Korean rice cake garaetteok was prepared with FWRW and stored at 4 °C for 5 days. A texture profile analysis (TPA) revealed that the hardness of garaetteok treated with FWRW was significantly lower than that of untreated garaetteok following storage. Differential scanning calorimetry (DSC) showed that FWRW retarded the retrogradation of garaetteok during storage. The addition of FWRW using Lactobacillus reuteri with an AMG group was particularly effective for inhibiting microbial activity in garaetteok during storage. These results suggest that FWRW using AMG-added L. reuteri can be used as a novel food additive for improving the quality of traditional Korean starch foods and could also reduce the volume of waste WRW.
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Affiliation(s)
| | | | | | | | - Jae-Hoon Shim
- Correspondence: ; Tel.: +82-33-248-2137; Fax: +82-33-248-2146
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9
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Zhi Ling RL, Kong LK, Lim LH, Teo SS, Ng HS, Lan JCW, Khoo KS. Identification of microorganisms from fermented biowaste and the potential for wastewater treatment. ENVIRONMENTAL RESEARCH 2023; 218:115013. [PMID: 36495970 DOI: 10.1016/j.envres.2022.115013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/24/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
Food loss or waste is a far-reaching problem and has indeed become a worrying issue that is growing at an alarming rate. Fruits and vegetables are lost or wasted at the highest rate among the composition of food waste. Furthermore, the world is progressing toward sustainable development; hence, an efficient approach to valorise fruit and vegetable waste (FVW) is necessary. A simple phenotypic characterisation of microbiota isolated from the fermented FVW was conducted, and its effectiveness toward wastewater treatment was investigated. Presumptive identification suggested that yeast is dominant in this study, accounting for 85% of total isolates. At the genus level, the enriched medium's microbial community consists of Saccharomyces, Bacillus and Candida. Ammonium in the wastewater can enhance certain bacteria to grow, such as lactic acid bacteria, resulting in decreased NH4+ concentration at the end of the treatment to 0.5 mg/L. In addition, the fermented biowaste could reduce PO43- by 90% after the duration of treatment. Overall, FVW is a valuable microbial resource, and the microbial population enables a reduction in organic matter such as NH4+ and PO43-. This study helps explore the function and improve the effectiveness of utilising biowaste by understanding the microorganisms responsible for producing eco-enzyme.
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Affiliation(s)
- Regina Leong Zhi Ling
- Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Lai Kuan Kong
- Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Lai Huat Lim
- Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Swee Sen Teo
- Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Hui-Suan Ng
- Centre for Research and Graduate Studies, University of Cyberjaya, Persiaran Bestari, 63000 Cyberjaya, Selangor, Malaysia.
| | - John Chi-Wei Lan
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan; Graduate School of Biotechnology and Bioengineering, Yuan Ze University, Taoyuan, Taiwan
| | - Kuan Shiong Khoo
- Centre for Research and Graduate Studies, University of Cyberjaya, Persiaran Bestari, 63000 Cyberjaya, Selangor, Malaysia; Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan.
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10
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Luo L, Yan B, Xu S, Zhou J, Liang J, Zhao J, Tyagi RD, Wong JWC. Regulation of acidogenic fermentation through exogenous additives for promoting carbon conversion of food waste in two-phase anaerobic system. BIORESOURCE TECHNOLOGY 2023; 368:128368. [PMID: 36423758 DOI: 10.1016/j.biortech.2022.128368] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 06/16/2023]
Abstract
In this study, exogenous Megasphaera elsdenii inoculum and acetate supplementation were introduced at the acidogenic phase to regulate the acidogenic fermentation pathway and assess their effects on food waste (FW) carbon conversion in two-phase anaerobic digestion (AD) system. These two additives significantly accelerated organic removal efficiency and subsequently increased FW hydrolysis and acidogenesis by 16% and 35%, respectively. As expected, two exogenous additives promoted butyrate fermentation during FW acidogenesis. With regard to the role of exogenous additives, both hydrogen and butyrate yields increased by over 60%. This desired increment resulted in a 25% increase in methane production. The overall carbon conversion from FW in the integrated two-phase AD system was enhanced by biochemical additives, which was 1.3-fold higher than that in control without any additives. Collectively, findings demonstrate the feasibility of regulating acidogenic fermentation via exogenous biochemical additives and its benefits on FW carbon conversion during AD process.
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Affiliation(s)
- Liwen Luo
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China
| | - Binghua Yan
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China; College of Resources and Environment, Hunan Agricultural University, Changsha 410128, China
| | - Suyun Xu
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China; School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Jun Zhou
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China; Faculty of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Jialin Liang
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China
| | - Jun Zhao
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China
| | - R D Tyagi
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China; School of Technology, Huzhou University, Huzhou 313000, China
| | - Jonathan W C Wong
- Institute of Bioresource and Agriculture, Department of Biology, Hong Kong Baptist University, Hong Kong SAR, China; School of Technology, Huzhou University, Huzhou 313000, China.
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Development of Non-Dairy Synbiotic Fruit Beverage Using Adansonia digatata (baobab) Fruit Pulp as Prebiotic. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using fermented baobab-based beverages as functional foods. The prebiotic content of baobab fruit pulp was determined. Lactic acid bacteria (LAB) were isolated from raw milk samples, identified through phenotypic and molecular methods, and evaluated for their probiotic potential. Three potential non-dairy synbiotic functional beverages using baobab fruit pulp fermented with potential probiotic Limosilactobacillus fermentum and mixed with milk, water, and apple juice separately were produced. The growth and survival of probiotic L. fermentum in the beverages at room (25 °C) and refrigeration (4 °C) temperatures for 3 weeks were determined. Baobab fruit pulp contained phytochemicals, vitamins, fatty acids, inulin, and fructooligosaccharides. Sequence alignment of the LAB isolates identified homologous sequences of Lacticaseibacillus casei, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Lentilactobacillus buchneri, and Lactiplantibacillus pentosus with 97.2–98.5% similarity. All the lactic acid bacteria did not produce DNAse and gelatinase enzymes, exhibited antagonistic activity against test pathogenic organisms, and demonstrated tolerance to bile salt, simulated gastric juice, and acid. The viability of L. fermentum increased from an initial inoculum size of 106–108 CFU/mL in the baobab-based beverages and remained constant at 108 CFU/mL both at room and refrigeration temperatures. However, after three weeks, the viability of L. fermentum in the synbiotic beverages reduced to 107 CFU/mL. Refrigerated synbiotic beverages had more viable L. fermentum cells (8.04–8log10 CFU/mL) than those stored at room temperatures (7.95–7.7log10 CFU/mL) after three weeks of storage. This study has shown that baobab fruit pulp has prebiotic potential and can be used in the production of a non-dairy functional beverage.
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Wang A, Xu Q, Yin H. Synthesis of lactic acid starting from glycerol catalyzed by CaO-supported CuO and metallic Cu catalysts in Ca(OH)2 aqueous solution. REACTION KINETICS MECHANISMS AND CATALYSIS 2022. [DOI: 10.1007/s11144-022-02328-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Meruvu H. Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity. Crit Rev Food Sci Nutr 2022; 64:4397-4409. [PMID: 36322699 DOI: 10.1080/10408398.2022.2141681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic acid bacteria (LAB) metabolism for the same. This review summarizes sequentially tailoring LAB growth and metabolism for augmented PLA catalysis through several strategies like monitoring LAB sustenance by choosing appropriate starter PLA-producing LAB strains isolated from natural environments, with desirably fastidious growth rates, properties like acidification, proteolysis, bacteriophage-resistance, aromatic/texturing-features, etc.; entrapping chosen LAB strains in novel cryogels and/or co-cultivating two/more LAB strains to improve their biotransformation potential and promote growth dependency/sustainability; adopting adaptive evolution methods designed to improve LAB strains under selection pressure inducing desired phenotypes tolerant to stress factors like heat, salt, acid, and solvent; monitoring physico-chemical LAB fermentation factors like temperature, pH, dissolved oxygen content, enzymes, and cofactors for PLA biosynthesis; and modulating purification/downstream processes to extract substantial PLA yields. This review paper serves as a comprehensive preliminary guide that can evoke a strategic experimental plan to produce industrial-scale PLA yields using simple techniques orchestrated together in the pursuit of conserving time, effort, and resources.
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Affiliation(s)
- Haritha Meruvu
- Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey
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Clay-Catalyzed Ozonation of Hydrotalcite-Extracted Lactic Acid Potential Application for Preventing Milk Fermentation Inhibition. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196502. [PMID: 36235039 PMCID: PMC9572240 DOI: 10.3390/molecules27196502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/09/2022]
Abstract
An unprecedented route for mitigating the inhibitory effect of lactic acid (LA) on milk fermentation was achieved through lactate adsorption on hydrotalcite (Ht) from simulated lactate extracts. During its regeneration by ozonation, Ht displayed catalytic activity that appeared to increase by addition of montmorillonite (Mt). Changes in the pH, Zeta potential and catalyst particle size during LA ozonation were found to strongly influence LA–LA, LA–catalyst and catalyst–catalyst interactions. The latter determine lactate protonation–deprotonation and clay dispersion in aqueous media. The activity of Mt appears to involve hydrophobic adsorption of non-dissociated LA molecules on silica-rich areas at low pH, and Lewis acid–base and electrostatic interactions at higher pH than the pKa. Hydrotalcite promotes both hydrophobic interaction and anion exchange. Hydrotalcite–smectite mixture was found to enhance clay dispersion and catalytic activity. This research allowed demonstrating that natural clay minerals can act both as adsorbents for LA extract from fermentation broths and as catalysts for adsorbent regeneration. The results obtained herein provide valuable and useful findings for envisaging seed-free milk clotting in dairy technologies.
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Santoyo-Garcia JH, Walls LE, Nowrouzi B, Galindo-Rodriguez GR, Ochoa-Villarreal M, Loake GJ, Dimartino S, Rios-Solis L. In situ solid-liquid extraction enhances recovery of taxadiene from engineered Saccharomyces cerevisiae cell factories. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.120880] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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16
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Hu D, Wu J, Li J, Jin L, Chen X, Yao J. Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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An Assessment of the Lactic Acid-Producing Potential of Bacterial Strains Isolated from Food Waste. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13020022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Lactic acid (LA) is widely used in many industries as a crucial starting material in food products, bio-based materials, and biodegradable polymers. The goals of this research were to isolate LA bacteria from food wastes, assess their potential for LA production, and study their growth characteristics. In this study, six bacterial strains were isolated from food waste and identified using 16S rRNA gene sequencing; namely, Weissella viridescens WJ39, Leuconostoc lactis YS33, Leuconostoc citreum KD42, Leuconostoc mesenteroides VN60, Macrococcus caseolyticus FCI29, and Weissella confusa RG41. W. viridescens WJ39 showed the highest potential for lactic acid production (17.56 g L−1day−1), and the lowest potential was found in L. lactis YS33 (14.09 g L−1day−1). There were significant differences (p < 0.05) in the LA production rates among Weissella spp., Leuconostoc spp., and Macrococcus spp. Moreover, dramatic differences in growth rate were observed among the six strains. W. viridescens WJ39 exhibited the highest growth rate (0.80 h−1), while M. caseolyticus FCI29 exhibited the lowest growth rate (0.57 h−1). W. viridescens WJ39 also exhibited lactic acid production (at a rate around 2 g L−1day−1) in a lab incubation experiment with food waste as a nutrient source. The draft genome of W. viridescens WJ39 with 16 contigs was constructed with an N50 of 215217 bp. The genome size was approximately 1.54 Mb, with a GC content of 41%. A hicD gene, known to catalyze the conversion of pyruvate to D-lactate, was discovered in the genome. This study illustrated the potential for the production of lactic acid from food waste with lactic acid bacteria.
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Electrochemical membrane-assisted pH-swing extraction and back-extraction of lactic acid. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.120702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Garavand F, Rouhi M, Jafarzadeh S, Khodaei D, Cacciotti I, Zargar M, Razavi SH. Tuning the Physicochemical, Structural, and Antimicrobial Attributes of Whey-Based Poly (L-Lactic Acid) (PLLA) Films by Chitosan Nanoparticles. Front Nutr 2022; 9:880520. [PMID: 35571878 PMCID: PMC9097867 DOI: 10.3389/fnut.2022.880520] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 03/29/2022] [Indexed: 11/22/2022] Open
Abstract
Recently, the research and innovation to produce raw materials from microbial processes has gained much attention due to their economic and environmental impacts. Lactic acid is a very important microbial product due to its wide application in the food, pharmaceutical, cosmetic, and chemical industries. In the current study, poly (L-lactic acid) (PLLA) was produced by the ring opening polymerization (ROP) technique of L-lactic acid recovered from whey fermentation, and was used for the production of nanocomposites films reinforced with chitosan nanoparticles (CNPs) (average diameter ca. 100–200 nm). Three different CNPs concentrations, namely 1, 3, and 5% w/w, were tested, and their influence on the physical, mechanical, thermal, antibacterial and structural attributes of PLLA film was assessed. The results showed that the addition of CNPs up to 3% caused a significant improvement in water vapor permeability, appearance, tensile strength and elongation at break. The antibacterial properties of nanocomposites followed a dose-depended pattern as a result of CNPs addition. Therefore, the best inhibitory effects on Escherichia coli and Staphylococcus aureus was made by the addition of 5% of CNPs and lower dosages slightly affected the growth of pathogens or didn't cause any inhibitory effects (in 1% of CNPs). It can be concluded that the incorporation of CNPs into the PLLA matrix allows to improve the structural, thermal, physical, mechanical and antibacterial properties of the polymer, generating promising systems for food packaging and biomedical applications.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, County Cork, Ireland
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- *Correspondence: Farhad Garavand
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, WA, Australia
| | - Diako Khodaei
- Department of Sport, Exercise, and Nutrition, Galway-Mayo Institute of Technology (GMIT), Galway, Ireland
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, Rome, Italy
- Ilaria Cacciotti
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, WA, Australia
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Seyed Hadi Razavi
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Yankov D. Fermentative Lactic Acid Production From Lignocellulosic Feedstocks: From Source to Purified Product. Front Chem 2022; 10:823005. [PMID: 35308791 PMCID: PMC8931288 DOI: 10.3389/fchem.2022.823005] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 01/21/2022] [Indexed: 01/10/2023] Open
Abstract
The second (lignocellulosic biomass and industrial wastes) and third (algal biomass) generation feedstocks gained substantial interest as a source of various value-added chemicals, produced by fermentation. Lactic acid is a valuable platform chemical with both traditional and newer applications in many industries. The successful fractionation, separation, and hydrolysis of lignocellulosic biomass result in sugars’ rich raw material for lactic acid fermentation. This review paper aims to summarize the investigations and progress in the last 5 years in lactic acid production from inexpensive and renewable resources. Different aspects are discussed—the type of raw materials, pretreatment and detoxification methods, lactic acid-producers (bacteria, fungi, and yeasts), use of genetically manipulated microorganisms, separation techniques, different approaches of process organization, as well as main challenges, and possible solutions for process optimization.
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Yang G, Lu Q, Cui L, Zong M, Guo Y, Liu L, Pan D, Wu Z. The fatty acid profiles of the mixed fermented milk and its anti-inflammation properties in LPS-induced Raw 264.7 cell model. Food Funct 2022; 13:2465-2474. [DOI: 10.1039/d1fo03553c] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Increasing knowledge of probiotics has shown that co-cultures of probiotics can achieve better fermentation and beneficial effects, and adding LAB to fermented milk fat products can increase the production of...
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22
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Teke GM, Tai SL, Pott RWM. Extractive Fermentation Processes: Modes of Operation and Application. CHEMBIOENG REVIEWS 2021. [DOI: 10.1002/cben.202100028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- George M. Teke
- University of Stellenbosch Department of Process Engineering Stellenbosch South Africa
| | - Siew L. Tai
- University of Cape Town Department of Chemical Engineering Cape Town South Africa
| | - Robert W. M. Pott
- University of Stellenbosch Department of Process Engineering Stellenbosch South Africa
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Gorrens E, Van Looveren N, Van Moll L, Vandeweyer D, Lachi D, De Smet J, Van Campenhout L. Staphylococcus aureus in Substrates for Black Soldier Fly Larvae (Hermetia illucens) and Its Dynamics during Rearing. Microbiol Spectr 2021; 9:e0218321. [PMID: 34937197 PMCID: PMC8694120 DOI: 10.1128/spectrum.02183-21] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 11/22/2021] [Indexed: 11/29/2022] Open
Abstract
Black soldier fly larvae (BSFL; Hermetia illucens) are promising insects for the conversion of organic waste streams into valuable biomolecules. Such waste streams can contain foodborne pathogens. To assess this risk factor, this study evaluated the presence of Staphylococcus aureus in waste streams as a substrate ingredient for BSFL production as well as in the rearing process. First, the general microbiological quality and the occurrence of S. aureus were investigated for different waste streams. Staphylococcus aureus was abundantly present. Control of pH and water activity should avoid pathogens, which cannot grow in single-substrate ingredients, redeveloping when mixing streams for optimal substrate conditions for BSFL production. Next, it was investigated whether S. aureus present in the substrate was ingested and/or eradicated by BSFL. In inoculation trials, with S. aureus added to chicken feed as the substrate at 3 or 7 log CFU/g, the larvae showed a reducing effect on S. aureus. After 6 days, S. aureus counts were below the detection limit (2.0 log CFU/g) in all larvae samples and decreased in the substrate to <2.0 and <3.1 log CFU/g for inoculation levels of 3 and 7 log CFU/g, respectively. While this is promising, it is still recommended to monitor and control this pathogen in BSFL rearing. Intriguingly, screening of antimicrobial activity of dominant microorganisms associated with BSFL showed a clear activity of Trichosporon isolates against S. aureus. Future research should explore whether Trichosporon, which is frequently observed in BSFL, plays a role in controlling specific microorganisms, such as S. aureus. IMPORTANCE Given the increasing need for (more sustainable) methods to upcycle organic waste streams, the interest to rear insects, like black soldier fly larvae (BSFL), on such streams is increasing. This study reveals that S. aureus is abundantly present in such waste streams, which might be a point of attention for insect producers. At the same time, it reveals that when S. aureus was inoculated in chicken feed as the substrate, it was not detected in the larvae and was reduced in the substrate after 6 days. Future inoculation trials should investigate whether this reduction is substrate dependent or not. Toward the future, the role of the BSFL microbiota in controlling intestinal bacterial community homeostasis should be explored, because one of the dominant microorganisms associated with BSFL, Trichosporon spp., showed clear activity against S. aureus.
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Affiliation(s)
- E. Gorrens
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - N. Van Looveren
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - L. Van Moll
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Laboratory for Microbiology, Parasitology and Hygiene (LMPH), University of Antwerp, Wilrijk, Belgium
| | - D. Vandeweyer
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - D. Lachi
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - J. De Smet
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - L. Van Campenhout
- Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing, KU Leuven, Geel Campus, Geel, Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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Griffin S, Magro M, Farrugia J, Falzon O, Camilleri K, Valdramidis VP. Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110639] [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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Jiang Y, Shi Y, Li R, Hang F, Zhao J, Zhang H, Chen W. The peptides in oat and malt extracts that are preferentially absorbed by
Lactobacillus plantarum
and stimulates its proliferation in milk. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yuanzhi Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Yangyang Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Rui Li
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Feng Hang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Innovation Centre of Food Nutrition and Human Health Beijing Technology & Business University Beijing 100048 China
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Camesasca L, de Mattos JA, Vila E, Cebreiros F, Lareo C. Lactic acid production by Carnobacterium sp. isolated from a maritime Antarctic lake using eucalyptus enzymatic hydrolysate. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 31:e00643. [PMID: 34168965 PMCID: PMC8209079 DOI: 10.1016/j.btre.2021.e00643] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 06/02/2021] [Accepted: 06/06/2021] [Indexed: 11/25/2022]
Abstract
Eucalyptus enzymatic hydrolysate contained mixture of glucose and xylose sugars. Carnobacterium sp. produced lactic acid from eucalyptus enzymatic hydrolysate. Glucose was consumed faster and completely rather than xylose during fermentation. Fed-batch fermentation improved lactic acid production and reached 30 g/L.
Carnobacterium sp., a lactic acid bacterium isolated from a maritime Antarctic lake, was evaluated for lactic acid production from a lignocellulosic hydrolysate. Eucalyptus sawdust, a residue from pulp and paper industries, was subjected to alkaline pretreatment to enhance its enzymatic hydrolysis. Fermentations were performed without and with pH control using eucalyptus enzymatic hydrolysate containing a mixture of glucose and xylose sugars. The sugars were successfully converted into lactic acid in 24 h, resulting in 7.6 g/L of lactic acid and a product yield of 0.50 g/g for pH controlled at 6.5. Fed-batch fermentation performed at a controlled pH of 6.5 improved both the lactic acid production (30 g/L) and the biomass growth (4.2 g/L). l-lactic acid optical purity higher than 95 % was obtained. These results demonstrated the potential usage of Carnobacterium sp in l-lactic acid production from eucalyptus.
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27
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Dorau R, Liu J, Solem C, Jensen PR. Metabolic Engineering of Lactic Acid Bacteria. Metab Eng 2021. [DOI: 10.1002/9783527823468.ch15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Wang H, Xia P, Lu Z, Su Y, Zhu W. Metabolome-Microbiome Responses of Growing Pigs Induced by Time-Restricted Feeding. Front Vet Sci 2021; 8:681202. [PMID: 34239912 PMCID: PMC8258120 DOI: 10.3389/fvets.2021.681202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 05/20/2021] [Indexed: 01/25/2023] Open
Abstract
Time-restricted feeding (TRF) mode is a potential strategy in improving the health and production of farm animals. However, the effect of TRF on microbiota and their metabolism in the large intestine of the host remains unclear. Therefore, the present study aimed to investigate the responses of microbiome and metabolome induced by TRF based on a growing-pig model. Twelve crossbred growing barrows were randomly allotted into two groups with six replicates (1 pig/pen), namely, the free-access feeding group (FA) and TRF group. Pigs in the FA group were fed free access while the TRF group were fed free access within a regular time three times per day at 07:00–08:00, 12:00–13:00, and 18:00–19:00, respectively. Results showed that the concentrations of NH4-N, putrescine, cadaverine, spermidine, spermine, total biogenic amines, isobutyrate, butyrate, isovalerate, total SCFA, and lactate were increased while the pH value in the colonic digesta and the concentration of acetate was decreased in the TRF group. The Shannon index was significantly increased in the TRF group; however, no significant effects were found in the Fisher index, Simpson index, ACE index, Chao1 index, and observed species between the two groups. In the TRF group, the relative abundances of Prevotella 1 and Eubacterium ruminantium group were significantly increased while the relative abundances of Clostridium sensu sticto 1, Lactobacillus, and Eubacterium coprostanoligenes group were decreased compared with the FA group. PLS-DA analysis revealed an obvious and regular variation between the FA and TRF groups, further pathway enrichment analysis showed that these differential features were mainly enriched in pyrimidine metabolism, nicotinate and nicotinamide metabolism, glycerolipid metabolism, and fructose and mannose metabolism. In addition, Pearson's correlation analysis indicated that the changes in the microbial genera were correlated with the colonic metabolites. In conclusion, these results together indicated that although the overall microbial composition in the colon was not changed, TRF induced the gradient changes of the nutrients and metabolites which were correlated with certain microbial genera including Lactobacillus, Eubacterium_ruminantium group, Eubacterium coprostanoligenes group, Prevotella 1, and Clostridium sensu sticto 1. However, more studies are needed to understand the impacts of TRF on the health and metabolism of growing pigs.
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Affiliation(s)
- Hongyu Wang
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Pengke Xia
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Zhiyang Lu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Yong Su
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Weiyun Zhu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
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Din NAS, Lim SJ, Maskat MY, Mutalib SA, Zaini NAM. Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review. BIORESOUR BIOPROCESS 2021; 8:31. [PMID: 38650212 PMCID: PMC10991309 DOI: 10.1186/s40643-021-00384-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 04/13/2021] [Indexed: 12/24/2022] Open
Abstract
Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025. Fermentation has been considered the preferred method for producing high-purity lactic acid in the industry over chemical synthesis. However, the recovery and separation of lactic acid from microbial fermentation media are relatively complicated and expensive, especially in the process relating to second-generation (2G) lactic acid recovery. This article reviews the development and progress related to lactic acid separation and recovery from fermentation broth. Various aspects are discussed thoroughly, such as the mechanism of lactic acid production through fermentation, the crucial factors that influence the fermentation process, and the separation and recovery process of conventional and advanced lactic acid separation methods. This review's highlight is the recovery of lactic acid by adsorption technique using ion-exchange resins with a brief focus on the potential of in-site separation strategies alongside the important factors that influenced the lactic acid recovery process by ion exchange. Apart from that, other lactic acid separation techniques, such as chemical neutralization, liquid-liquid extraction, membrane separation, and distillation, are also thoroughly reviewed.
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Affiliation(s)
- Nur Akmal Solehah Din
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Mohamad Yusof Maskat
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Sahilah Abd Mutalib
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Nurul Aqilah Mohd Zaini
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia.
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia.
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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria. Molecules 2021; 26:molecules26071858. [PMID: 33806095 PMCID: PMC8037685 DOI: 10.3390/molecules26071858] [Citation(s) in RCA: 88] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/17/2021] [Accepted: 03/23/2021] [Indexed: 12/20/2022] Open
Abstract
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.
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Luo Z, Yu S, Zeng W, Zhou J. Comparative analysis of the chemical and biochemical synthesis of keto acids. Biotechnol Adv 2021; 47:107706. [PMID: 33548455 DOI: 10.1016/j.biotechadv.2021.107706] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 12/28/2022]
Abstract
Keto acids are essential organic acids that are widely applied in pharmaceuticals, cosmetics, food, beverages, and feed additives as well as chemical synthesis. Currently, most keto acids on the market are prepared via chemical synthesis. The biochemical synthesis of keto acids has been discovered with the development of metabolic engineering and applied toward the production of specific keto acids from renewable carbohydrates using different metabolic engineering strategies in microbes. In this review, we provide a systematic summary of the types and applications of keto acids, and then summarize and compare the chemical and biochemical synthesis routes used for the production of typical keto acids, including pyruvic acid, oxaloacetic acid, α-oxobutanoic acid, acetoacetic acid, ketoglutaric acid, levulinic acid, 5-aminolevulinic acid, α-ketoisovaleric acid, α-keto-γ-methylthiobutyric acid, α-ketoisocaproic acid, 2-keto-L-gulonic acid, 2-keto-D-gluconic acid, 5-keto-D-gluconic acid, and phenylpyruvic acid. We also describe the current challenges for the industrial-scale production of keto acids and further strategies used to accelerate the green production of keto acids via biochemical routes.
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Affiliation(s)
- Zhengshan Luo
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shiqin Yu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Weizhu Zeng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Evaluating the Effect of Lignocellulose-Derived Microbial Inhibitors on the Growth and Lactic Acid Production by Bacillus coagulans Azu-10. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010017] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Effective lactic acid (LA) production from lignocellulosic biomass materials is challenged by several limitations related to pentose sugar utilization, inhibitory compounds, and/or fermentation conditions. In this study, a newly isolated Bacillus coagulans strain Azu-10 was obtained and showed homofermentative LA production from xylose with optimal fermentation conditions at 50 °C and pH 7.0. Growth of strain Azu-10 and LA-fermentation efficiency were evaluated in the presence of various lignocellulose-derived inhibitors (furans, carboxylic acids, and phenols) at different concentrations. Furanic lignocellulosic-derived inhibitors were completely detoxified. The strain has exhibited high biomass, complete xylose consumption, and high LA production in the presence of 1.0–4.0 g/L furfural and 1.0–5.0 g/L of hydroxymethyl furfural, separately. Moreover, strain Azu-10 exhibited high LA production in the presence of 5.0–15.0 g/L acetic acid, 5.0 g/L of formic acid, and up to 7.0 g/L of levulinic acid, separately. Besides, for phenolic compounds, p-coumaric acid was most toxic at 1.0 g/L, while syringaldehyde or p-hydroxybenzaldehyde, and vanillin at 1.0 g/L did not inhibit LA fermentation. The present study provides an interesting potential candidate for the thermophilic LA fermentation from lignocellulose-derived substrates at the industrial biorefinery level.
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Influence of Lactic Acid on Cell Cycle Progressions in Lactobacillus bulgaricus During Batch Culture. Appl Biochem Biotechnol 2020; 193:912-924. [PMID: 33206317 DOI: 10.1007/s12010-020-03459-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 11/08/2020] [Indexed: 02/02/2023]
Abstract
Lactic acid has been proved to inhibit the proliferation of lactic acid bacteria in the fermentation process. To shed light on the cell cycle alterations in acidic conditions, the cell division of Lactobacillus bulgaricus sp1.1 in batch culture was analyzed directly by implementing of the intracellular fluorescent tracking assay in different pH adjusted by lactic acid. Cell proliferation and cell division were investigated to be negatively controlled by the decrease of pH, and pH 4.1 was the critical condition of downregulating cell division but retains cell culturability. The cell area and cell length in pH 4.1 were examined by using fluorescent labeling, and they reduced to about 29.18-34.89% and 32.67-40% of cells cultured in the unacidified medium, respectively. The DNA replication initiation was undergoing prompted by the low extent of DNA condensation and higher expression of the dnaA gene in this critical pH. The results indicated that the cell cycle progressions of Lactobacillus bulgaricus sp1.1 in acidic conditions were arrested at intracellular biomass accumulation and cell division stage. These findings provide fundamental insight into cell cycle control of the acidic environment in Lactobacillus bulgaricus sp1.1.
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Lactic Acid Permeation through Deep Eutectic Solvents-Based Polymer Inclusion Membranes. MEMBRANES 2020; 10:membranes10090244. [PMID: 32961729 PMCID: PMC7559008 DOI: 10.3390/membranes10090244] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 09/17/2020] [Accepted: 09/18/2020] [Indexed: 01/19/2023]
Abstract
Lactic acid that is prepared by fermentation is a compound in food, cosmetic pharmaceutical, and chemical industries. Since a simple technique is desired that separates lactic acid from the cultures, we propose lactic acid permeation through a poly(vinyl chloride)(PVC)-based membrane that contains deep eutectic solvents (DESs) as a carrier. Lactic acid was successfully permeated through polymer inclusion membranes (PIMs) containing hydrophilic DESs, urea-choline chloride and glucose-choline chloride. The permeation behavior was explained by the facilitated transport mechanism based on the solution-diffusion model. Simple preparation of thinner membranes in the PIM process and higher permeation rates are advantages over the supported liquid membrane process. The PVC-based membrane process containing environmentally benign hydrophilic DESs is promising for lactic acid separation on an industrial scale.
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Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics V, Guiné RPF, Bartkiene E. Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics. Food Sci Nutr 2020; 8:4746-4756. [PMID: 32994936 PMCID: PMC7500785 DOI: 10.1002/fsn3.1705] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 05/18/2020] [Accepted: 05/20/2020] [Indexed: 11/07/2022] Open
Abstract
The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid-state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end-product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.
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Affiliation(s)
| | - Vita Lele
- Lithuanian University of Health Sciences Kaunas Lithuania
| | | | | | - Egle Zokaityte
- Lithuanian University of Health Sciences Kaunas Lithuania
| | | | - Vadims Bartkevics
- Centre of Food Chemistry University of Latvia Riga Latvia
- Institute of Food Safety Animal Health and Environment BIOR Riga Latvia
| | - Raquel P F Guiné
- Departamento de Indústrias Alimentares, Quinta da Alagoa, Estrada de Nelas Centro de Estudos em Recursos Naturais e Ambiente, Instituto Politécnico de Viseu Ranhados Viseu Portugal
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Flieger J, Flieger M. Ionic Liquids Toxicity-Benefits and Threats. Int J Mol Sci 2020; 21:E6267. [PMID: 32872533 PMCID: PMC7504185 DOI: 10.3390/ijms21176267] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 08/28/2020] [Accepted: 08/28/2020] [Indexed: 12/14/2022] Open
Abstract
Ionic liquids (ILs) are solvents with salt structures. Typically, they contain organic cations (ammonium, imidazolium, pyridinium, piperidinium or pyrrolidinium), and halogen, fluorinated or organic anions. While ILs are considered to be environmentally-friendly compounds, only a few reasons support this claim. This is because of high thermal stability, and negligible pressure at room temperature which makes them non-volatile, therefore preventing the release of ILs into the atmosphere. The expansion of the range of applications of ILs in many chemical industry fields has led to a growing threat of contamination of the aquatic and terrestrial environments by these compounds. As the possibility of the release of ILs into the environment s grow systematically, there is an increasing and urgent obligation to determine their toxic and antimicrobial influence on the environment. Many bioassays were carried out to evaluate the (eco)toxicity and biodegradability of ILs. Most of them have questioned their "green" features as ILs turned out to be toxic towards organisms from varied trophic levels. Therefore, there is a need for a new biodegradable, less toxic "greener" ILs. This review presents the potential risks to the environment linked to the application of ILs. These are the following: cytotoxicity evaluated by the use of human cells, toxicity manifesting in aqueous and terrestrial environments. The studies proving the relation between structures versus toxicity for ILs with special emphasis on directions suitable for designing safer ILs synthesized from renewable sources are also presented. The representants of a new generation of easily biodegradable ILs derivatives of amino acids, sugars, choline, and bicyclic monoterpene moiety are collected. Some benefits of using ILs in medicine, agriculture, and the bio-processing industry are also presented.
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Affiliation(s)
- Jolanta Flieger
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Michał Flieger
- Medical University of Lublin, Faculty of Medicine, Aleje Racławickie 1, 20-059 Lublin, Poland;
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Chen PT, Hong ZS, Cheng CL, Ng IS, Lo YC, Nagarajan D, Chang JS. Exploring fermentation strategies for enhanced lactic acid production with polyvinyl alcohol-immobilized Lactobacillus plantarum 23 using microalgae as feedstock. BIORESOURCE TECHNOLOGY 2020; 308:123266. [PMID: 32251855 DOI: 10.1016/j.biortech.2020.123266] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 06/11/2023]
Abstract
Lactic acid (LA) fermentation was conducted with suspended and immobilized cells of an isolated Lactobacillus plantarum 23 strain using various fermentation strategies. Glucose and an alternative, relatively inexpensive carbon source - the hydrolysate of microalga Chlorella vulgaris ESP-31, were used as the carbon source. Batch fermentation using immobilized cells of L. plantarum 23 could enhance LA titer and yield by 43% and 39%, respectively, when compared with the suspended culture. Fed-batch culture integrated with in situ LA removal via ion exchange raised LA productivity by 72% by overcoming product inhibition. The highest LA productivity from glucose with PVA immobilized cells was 14.22 g/L/h, achieved under continuous operation at 50% w/v loading of immobilized beads and hydraulic retention time (HRT) of 2 h. PVA immobilized L. plantarum 23 could also use microalgal hydrolysate as the renewable carbon source, and the highest LA productivity was 9.93 g/L/h under continuous fermentation at 4 h HRT.
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Affiliation(s)
- Po-Ting Chen
- Department of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, Tainan, Taiwan
| | - Zih-Syuan Hong
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Chieh-Lun Cheng
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan
| | - I-Son Ng
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Yung-Chung Lo
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Dillirani Nagarajan
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan; Department of Chemical Engineering, National Taiwan University, Taipei, Taiwan
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan; Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung, Taiwan; Center for Nanotechnology, Tunghai University, Taichung, Taiwan.
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Bartkiene E, Bartkevics V, Pugajeva I, Borisova A, Zokaityte E, Lele V, Sakiene V, Zavistanaviciute P, Klupsaite D, Zadeike D, Özogul F, Juodeikiene G. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020; 9:foods9050614. [PMID: 32403256 PMCID: PMC7278600 DOI: 10.3390/foods9050614] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/04/2020] [Accepted: 05/06/2020] [Indexed: 01/12/2023] Open
Abstract
In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as physical and biotechnological treatments, on the safety characteristics of the byproducts (BYs) from the processing of rice, soy, almond, coconut, and oat drinks was compared. Ultrasonication, as well as fermentation, effectively improved the microbiological safety of BYs. Ultrasonication and fermentation reduced the concentration of deoxynivalenol, on average, by 24% only in soy BYs. After fermentation, 15-acetyldeoxynivalenol was formed in all samples (<12 µg kg−1), except for soy BYs. The lowest total biogenic amines content was found in fermented rice BYs and ultrasonicated coconut BYs. When comparing untreated and fermented BYs, significant changes in macro- and micro-elements content were found. Ultrasonication at 37 kHz did not significantly influence the concentrations of macro- and micro-elements, while fermentation affected most of the essential micro-elements. Consequently, while ultrasonication and fermentation can enhance the safety of BYs, the specific effects must be taken into account on biogenic amines, mycotoxins, and micro and macro elements.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-37-574565
| | - Vadims Bartkevics
- Centre of Food Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia;
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (I.P.); (A.B.)
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (I.P.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (I.P.); (A.B.)
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania; (D.Z.); (G.J.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, The University of Cukurova, Balcali, Saricam, 01330 Adana, Turkey;
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania; (D.Z.); (G.J.)
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Chen S, Gong P, Zhang J, Shan Y, Han X, Zhang L. Quantitative analysis of Lactobacillus delbrueckii subsp. bulgaricus cell division and death using fluorescent dye tracking. J Microbiol Methods 2020; 169:105832. [DOI: 10.1016/j.mimet.2020.105832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 12/29/2019] [Accepted: 01/01/2020] [Indexed: 12/30/2022]
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Frank D, Hughes J, Piyasiri U, Zhang Y, Kaur M, Li Y, Mellor G, Stark J. Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers. Meat Sci 2019; 161:108016. [PMID: 31785514 DOI: 10.1016/j.meatsci.2019.108016] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 11/19/2019] [Accepted: 11/19/2019] [Indexed: 12/15/2022]
Abstract
During storage of vacuum packaged chilled beef (VPCB), lactic acid bacteria become the dominant microflora, facilitating an extended shelf life. However, at some point, (bio)chemical and organoleptic changes render the meat unacceptable. In this investigation we evaluated volatile and non-volatile metabolite changes in VPCB after 84-, 98-, 120- and 140-days storage at ~ - 1 °C. After 140-days storage, the sensory, volatile and non-volatile data did not indicate spoilage. Minimal changes in volatile signatures of collected weep and on raw and grilled steaks were measured. Changes in selected non-volatile components indicated increased proteolysis (free amino acids, carnosine) and changes in organic acids (lactic, succinic) and nucleotide metabolism. Rapid volatile profiling using proton transfer reaction mass spectrometry showed a clear progression of changes in selected compounds over the storage period. An increased concentration of ethanol and other compounds between 120 and 140 days, suggested that volatile changes may be a useful objective indicator of extended storage VPCB quality.
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Affiliation(s)
| | | | | | - Yimin Zhang
- Shandong Agricultural University, Tai'an, Shandong Provence, China
| | - Mandeep Kaur
- Centre for Food Safety and Innovation, University of Tasmania, Australia
| | - Yutao Li
- CSIRO, Agriculture & Food, Australia
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Dervisevic E, Tuck KL, Voelcker NH, Cadarso VJ. Recent Progress in Lab-On-a-Chip Systems for the Monitoring of Metabolites for Mammalian and Microbial Cell Research. SENSORS (BASEL, SWITZERLAND) 2019; 19:E5027. [PMID: 31752167 PMCID: PMC6891382 DOI: 10.3390/s19225027] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/13/2019] [Accepted: 11/14/2019] [Indexed: 12/11/2022]
Abstract
Lab-on-a-chip sensing technologies have changed how cell biology research is conducted. This review summarises the progress in the lab-on-a-chip devices implemented for the detection of cellular metabolites. The review is divided into two subsections according to the methods used for the metabolite detection. Each section includes a table which summarises the relevant literature and also elaborates the advantages of, and the challenges faced with that particular method. The review continues with a section discussing the achievements attained due to using lab-on-a-chip devices within the specific context. Finally, a concluding section summarises what is to be resolved and discusses the future perspectives.
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Affiliation(s)
- Esma Dervisevic
- Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC 3800, Australia;
| | - Kellie L. Tuck
- School of Chemistry, Monash University, Clayton, VIC 3800, Australia;
| | - Nicolas H. Voelcker
- Monash Institute of Pharmaceutical Sciences (MIPS), Monash University, 381 Royal Parade, Parkville, VIC 3052, Australia;
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Clayton, VIC 3168, Australia
- The Melbourne Centre for Nanofabrication, Australian National Fabrication Facility-Victorian Node, Clayton, VIC 3800, Australia
- Department of Materials Science and Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Victor J. Cadarso
- Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC 3800, Australia;
- The Melbourne Centre for Nanofabrication, Australian National Fabrication Facility-Victorian Node, Clayton, VIC 3800, Australia
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42
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Purification and polymerisation of microbial d-lactic acid from DDGS hydrolysates fermentation. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107265] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cubas-Cano E, González-Fernández C, Tomás-Pejó E. Evolutionary engineering of Lactobacillus pentosus improves lactic acid productivity from xylose-rich media at low pH. BIORESOURCE TECHNOLOGY 2019; 288:121540. [PMID: 31174085 DOI: 10.1016/j.biortech.2019.121540] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 06/09/2023]
Abstract
Since xylose is the second most abundant sugar in lignocellulose, using microorganisms able to metabolize it into bio-based chemicals like lactic acid is an attractive approach. In this study, Lactobacillus pentosus CECT4023T was evolved to improve its xylose fermentation capacity even at acid pH by adaptive laboratory evolution in repeated anaerobic batch cultures at increasing xylose concentration. The resulting strain (named MAX2) presented between 1.5 and 2-fold more xylose consumption and lactic acid production than the parental strain in 20 g L-1 xylose defined media independently of the initial pH value. When the pH was controlled in bioreactor, lactic acid productivity at 16 h increased 1.4-fold when MAX2 was grown both in xylose defined media and in wheat straw hydrolysate. These results demonstrated the potential of this new strain to produce lactic acid from hemicellulosic substrates at low pH, reducing the need of using neutralizing agents in the process.
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Affiliation(s)
- Enrique Cubas-Cano
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit, 28935 Móstoles, Spain.
| | | | - Elia Tomás-Pejó
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit, 28935 Móstoles, Spain
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Bartkiene E, Lele V, Sakiene V, Zavistanaviciute P, Ruzauskas M, Bernatoniene J, Jakstas V, Viskelis P, Zadeike D, Juodeikiene G. Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3992-4002. [PMID: 30719736 DOI: 10.1002/jsfa.9625] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 01/30/2019] [Accepted: 01/30/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by-products was analysed. Antimicrobial activities of the B/F by-products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation. RESULTS The broadest spectrum of pathogenic bacteria inhibition was shown by lyophilised blackcurrant and apple by-products, which inhibited 13 and 12 pathogenic strains of the 15 strains analysed, respectively. The strongest inhibition of the tested pathogens were shown by the Lactobacillus uvarum LUHS245 and Lactobacillus casei LUHS210 and, for the abovementioned LAB biomass preparation, whey enriched with 2.5 g 100 g-1 glucose, 2.0 g 100 g-1 yeast extract and 0.5 g 100 g-1 saccharose is a suitable and sustainable substrate. The B/F by-product's antimicrobial activity can be enhanced in combination with the LUHS245 and LUHS210 strains. CONCLUSION LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Sakiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Pranas Viskelis
- Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Lithuania
| | - Daiva Zadeike
- Department of Food Sciences and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Sciences and Technology, Kaunas University of Technology, Kaunas, Lithuania
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Proust L, Sourabié A, Pedersen M, Besançon I, Haudebourg E, Monnet V, Juillard V. Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus. Front Microbiol 2019; 10:906. [PMID: 31133999 PMCID: PMC6524704 DOI: 10.3389/fmicb.2019.00906] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 04/09/2019] [Indexed: 11/23/2022] Open
Abstract
Streptococcus thermophilus, an extensively used lactic starter, is generally produced in yeast extract-based media containing a complex mixture of peptides whose exact composition remains elusive. In this work, we aimed at investigating the peptide content of a commercial yeast extract (YE) and identifying dynamics of peptide utilization during the growth of the industrial S. thermophilus N4L strain, cultivated in 1 l bioreactors under pH-regulation. To reach that goal, we set up a complete analytical workflow based on mass spectrometry (peptidomics). About 4,600 different oligopeptides ranging from 6 to more than 30 amino acids in length were identified during the time-course of the experiment. Due to the low spectral abundance of individual peptides, we performed a clustering approach to decipher the rules of peptide utilization during fermentation. The physicochemical characteristics of consumed peptides perfectly matched the known affinities of the oligopeptide transport system of S. thermophilus. Moreover, by analyzing such a large number of peptides, we were able to establish that peptide net charge is the major factor for oligopeptide transport in S. thermophilus N4L.
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Affiliation(s)
- Lucas Proust
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
- Procelys, Lesaffre Group, Maisons-Alfort, France
| | | | | | | | - Eloi Haudebourg
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Véronique Monnet
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Vincent Juillard
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
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46
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Fazilah NF, Hamidon NH, Ariff AB, Khayat ME, Wasoh H, Halim M. Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt. Molecules 2019; 24:E1422. [PMID: 30978923 PMCID: PMC6480275 DOI: 10.3390/molecules24071422] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 12/20/2022] Open
Abstract
There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, Lactococcus lactis Gh1 was encapsulated via spray-drying with gum Arabic together with Synsepalum dulcificum or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~10⁸ CFU/mL) powders containing L. lactis in combination with S. dulcificum were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 10⁶ CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (w/v) bile salts showed it was able to survive (~10⁴ CFU/mL) after 2 h. Microencapsulated L. lactis retained a higher viability, at ~10⁷ CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~10⁵ CFU/mL. The fortification of microencapsulated and non-microencapsulated L. lactis in yogurts influenced the viable cell counts of yogurt starter cultures, Lactobacillus delbrueckii subs. bulgaricus and Streptococcus thermophilus.
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Affiliation(s)
- Nurul Farhana Fazilah
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
| | - Nurmelissa Hanani Hamidon
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
| | - Arbakariya B Ariff
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
| | - Mohd Ezuan Khayat
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
| | - Helmi Wasoh
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
| | - Murni Halim
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor 43400, Malaysia.
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Cubas-Cano E, González-Fernández C, Ballesteros M, Tomás-Pejó E. Lactobacillus pentosus
CECT 4023 T co-utilizes glucose and xylose to produce lactic acid from wheat straw hydrolysate: Anaerobiosis as a key factor. Biotechnol Prog 2018; 35:e2739. [DOI: 10.1002/btpr.2739] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 10/08/2018] [Accepted: 10/29/2018] [Indexed: 12/21/2022]
Affiliation(s)
- Enrique Cubas-Cano
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit; 28935 Móstoles Spain
| | | | - Mercedes Ballesteros
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit; 28935 Móstoles Spain
- CIEMAT, Biofuels Unit; 28040 Madrid Spain
| | - Elia Tomás-Pejó
- IMDEA Energy Institute, Biotechnological Processes for Energy Production Unit; 28935 Móstoles Spain
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Othman M, Ariff AB, Kapri MR, Rios-Solis L, Halim M. Growth Enhancement of Probiotic Pediococcus acidilactici by Extractive Fermentation of Lactic Acid Exploiting Anion-Exchange Resin. Front Microbiol 2018; 9:2554. [PMID: 30420842 PMCID: PMC6215812 DOI: 10.3389/fmicb.2018.02554] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Accepted: 10/05/2018] [Indexed: 11/27/2022] Open
Abstract
Fermentation employing lactic acid bacteria (LAB) often suffers end-product inhibition which reduces the cell growth rate and the production of metabolite. The utility of adsorbent resins for in situ lactic acid removal to enhance the cultivation performance of probiotic, Pediococcus acidilactici was studied. Weak base anion-exchange resin, Amberlite IRA 67 gave the highest maximum uptake capacity of lactic acid based on Langmuir adsorption isotherm (0.996 g lactic acid/g wet resin) compared to the other tested anion-exchange resins (Amberlite IRA 410, Amberlite IRA 400, Duolite A7 and Bowex MSA). The application of Amberlite IRA 67 improved the growth of P. acidilactici about 67 times compared to the control fermentation without resin addition. Nevertheless, the in situ addition of dispersed resin in the culture created shear stress by resins collision and caused direct shear force to the cells. The growth of P. acidilactici in the integrated bioreactor-internal column system containing anion-exchange resin was further improved by 1.4 times over that obtained in the bioreactor containing dispersed resin. The improvement of the P. acidilactici growth indicated that extractive fermentation using solid phase is an effective approach for reducing by-product inhibition and increasing product titer.
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Affiliation(s)
- Majdiah Othman
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Arbakariya B Ariff
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia.,Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Rizal Kapri
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Leonardo Rios-Solis
- School of Engineering, Institute for Bioengineering, University of Edinburgh, Edinburgh, United Kingdom
| | - Murni Halim
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia.,Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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Stability of Bacteriocin-Like Inhibitory Substance (BLIS) Produced by Pediococcus acidilactici kp10 at Different Extreme Conditions. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5973484. [PMID: 30363649 PMCID: PMC6180926 DOI: 10.1155/2018/5973484] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 09/12/2018] [Indexed: 11/17/2022]
Abstract
Nowadays, bacteriocin industry has substantially grown replacing the role of chemical preservatives in enhancing shelf-life and safety of food. The progress in bacteriocin study has been supported by the emerging of consumer demand on the applications of natural food preservatives. Since food is a complex ecosystem, the characteristics of bacteriocin determine the effectiveness of their incorporation into the food products. Among four commercial media (M17 broth, MRS broth, tryptic soy broth, and nutrient broth) tested, the highest growth of Pediococcus acidilactici kp10 and bacteriocin-like-inhibitory substance (BLIS) production were obtained in the cultivation with M17. BLIS production was found to be a growth associated process where the production was increased concomitantly with the growth of producing strain, P. acidilactici kp10. The antimicrobial property of BLIS against three indicator microorganisms (Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus) remained stable upon heating at 100°C but not detectable at 121°C. The BLIS activity was also observed to be stable and active at a wide pH range (pH 2 to pH 7). The BLIS activity remained constant at -20°C and -80°C for 1 month of storage. However, the activity dropped after 3 and 6 months of storage at 4°C, -20°C, and -80°C with more than 80% reduction. The ability of bacteriocin from P. acidilactici kp10 to inhibit food-borne pathogens while remaining stable and active at extreme pH and temperature is of potential interest for future applications in food preservatives.
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50
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Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.039] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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