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Rice T, Sahin AW, Lynch KM, Arendt EK, Coffey A. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol. Int J Food Microbiol 2020; 321:108546. [PMID: 32087410 DOI: 10.1016/j.ijfoodmicro.2020.108546] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 12/19/2019] [Accepted: 01/31/2020] [Indexed: 01/02/2023]
Abstract
The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also convert fructose into the sweet tasting polyol, mannitol. The sourdough microbiota has long been recognised as an ecological niche for a range of homofermentative and heterofermentative lactic acid bacteria. A leading determinant in the biodiversity of sourdough microbial populations is the type of flour used. Ten non-wheat flours were used and back-slopped for 7 days resulting in the isolation of 52 mannitol producing isolates which spanned six heterofermentative species of the genera Lactobacillus, Leuconostoc and Weissella. Assessment of mannitol productivity in fructose concentrations up to 100 g/L found Leuconostoc citreum TR116, to have the best mannitol producing characteristics, consuming 95% of available fructose and yielding 0.68 g of mannitol per gram of fructose consumed which equates to the maximal theoretical yield. Investigation of the effects of initial pH on mannitol production and other fermentation parameters in the isolates found pH 7 to be best for isolates Lactobacillus brevis TR052, Leuconostoc fallax TR111, Leuconostoc citreum TR116, Leuconostoc mesenteroides TR154 and Weissella paramesenteroides TR212, while pH 6 was optimal for Leuconostoc pseudomesenteroides TR080. The fermentation of apple juice with each isolate resulted in sugar reduction ranging from 30.3-74.0 g/L (34-72%). When apple juice fermentation with Leuconostoc citreum TR116 was scaled up to 1 L bioreactor a reduction in sugar of 98.6 g/L (83%) was achieved along with the production of 61.6 g/L mannitol. This demonstrates a fermentative process for sugar reduction in fruit juice with concomitant production of the sweet metabolite mannitol to create a fermentate that is suitable for further development as a low sugar fruit juice alternative.
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Affiliation(s)
- Tom Rice
- Department of Biological Science, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Aylin W Sahin
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Science, Cork Institute of Technology, Bishopstown, Cork, Ireland.
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Effects of Bacillus subtilisand Leuconostoc mesenteroideson the Quality Characteristics of Potato Garaetteok. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8383619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.
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Reina LD, Pérez-Díaz IM, Breidt F, Azcarate-Peril MA, Medina E, Butz N. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 °C. Int J Food Microbiol 2015; 203:35-40. [PMID: 25777679 DOI: 10.1016/j.ijfoodmicro.2015.03.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2013] [Revised: 02/17/2015] [Accepted: 03/02/2015] [Indexed: 10/23/2022]
Abstract
The prebiotic fructooligosaccharide content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermentation with 2% NaCl and define the viability of the proposed process. The biochemical analysis of spontaneous heterolactic fermentation of yacon showed a progressive drop in pH with increased lactic and acetic acids, and the production of mannitol during fermentation. The microbial ecology of yacon fermentation was investigated using culture-dependent and culture-independent methods. Bacterial cell counts revealed a dominance of lactic acid bacteria (LAB) over yeasts, which were also present during the first 2 days of the fermentation. Results showed that the heterofermentative LAB were primarily Leuconostoc species, thus it presents a viable method to achieve long term preservation of this root.
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Affiliation(s)
- L D Reina
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, United States.
| | - I M Pérez-Díaz
- USDA-Agriculture Research Service, SAA, Food Science Research Unit, 322 Schaub Hall-NCSU, Raleigh, NC 27695, United States
| | - F Breidt
- USDA-Agriculture Research Service, SAA, Food Science Research Unit, 322 Schaub Hall-NCSU, Raleigh, NC 27695, United States
| | - M A Azcarate-Peril
- Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC 27599, United States
| | - E Medina
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, United States; Department of Food Biotechnolgy, Instituto de la Grasa, CSIC, Seville, Spain
| | - N Butz
- Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC 27599, United States
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Zhang Z, Cheng WY, Ju XY, Jin HX. The Effect of Dextransucrase Gene Inactivation on Mannitol Production by Leuconostoc mesenteroides. Indian J Microbiol 2014. [DOI: 10.1007/s12088-014-0503-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Bivolarski V, Vasileva T, Dzhambazov B, Momchilova A, Chobert JM, Ivanova I, Iliev I. Characterization of Glucansucrases and Fructansucrases Produced by Wild StrainsLeuconostoc MesenteroidesURE13 andLeuconostoc MesenteroidesLM17 Grown on Glucose or Fructose Medium as a Sole Carbon Source. BIOTECHNOL BIOTEC EQ 2014. [DOI: 10.5504/bbeq.2013.0017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Savergave LS, Gadre RV, Vaidya BK, Jogdand VV. Two-stage fermentation process for enhanced mannitol production using Candida magnoliae mutant R9. Bioprocess Biosyst Eng 2012; 36:193-203. [DOI: 10.1007/s00449-012-0775-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Accepted: 06/12/2012] [Indexed: 10/28/2022]
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Patra F, Tomar SK, Rajput YS, Singh R. Characterization of mannitol producing strains of Leuconostoc species. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0536-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Jeong HY, Lee JY, Park TH. Specificity of enzymatic in vitro glycosylation by PNGase F: a comparison of enzymatic and non-enzymatic glycosylation. Enzyme Microb Technol 2004. [DOI: 10.1016/j.enzmictec.2004.08.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Synthesis and characterization of fructooligosaccharides using levansucrase with a high concentration of sucrose. BIOTECHNOL BIOPROC E 2004. [DOI: 10.1007/bf02933054] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Isolation and characterization of a novel lactic acid bacterium for the production of lactic acid. BIOTECHNOL BIOPROC E 2004. [DOI: 10.1007/bf02942348] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cloning and characterization of the lactate dehydrogenase genes fromLactobacillus sp. RKY2. BIOTECHNOL BIOPROC E 2004. [DOI: 10.1007/bf02942351] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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