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Fallahi S, Habibi A, Abbasi S, Sharifi R. Optimized fed-batch cultivation of Rhodotorula toruloides in a bubble column bioreactor progressed the β-carotene production from corn steep liquor. Braz J Microbiol 2023; 54:2719-2731. [PMID: 37783938 PMCID: PMC10689328 DOI: 10.1007/s42770-023-01137-5] [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: 05/03/2023] [Accepted: 09/25/2023] [Indexed: 10/04/2023] Open
Abstract
In this work, a new isolate yeast, namely Rhodotorula toruloides KP324973, was examined for β-carotene production from corn steep liquor (CSL) as a sole carbon source because CSL as the by-product of corn wet-milling process mainly enriched from the water-soluble carbohydrates. The studies were preliminary performed at the shaken flasks, and then developed at batch and fed-batch modes in a bubble column reactor (BCR). Application of the BCR improved the carotenogenesis of the cells in comparison with shaken flasks and the specific β-carotene production rate (Rp) and the yield of β-carotene production from the total reducing sugars (YP/TRS) reached 2.23 mg gcell-1 h-1 and 36.82 mg gTRS-1, respectively. Further studies were carried out to optimize the operational factors of the BCR for a fed-batch production by the response surface methodology. An optimal condition at a feed flow rate of 2.5 mL h-1, temperature 11.7°C, and initial pH of 6.1 obtained the highest Rp = 12.31 mg gcell-1 h-1 and YP/TRS = 97.18 mg gTRS-1.
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Affiliation(s)
- Samira Fallahi
- Department of Plant Protection, College of Agriculture, Razi University, Kermanshah, Iran
| | - Alireza Habibi
- Faculty of Petroleum and Chemical Engineering, Razi University, Kermanshah, Iran.
| | - Saeed Abbasi
- Department of Plant Protection, College of Agriculture, Razi University, Kermanshah, Iran
| | - Rouhallah Sharifi
- Department of Plant Protection, College of Agriculture, Razi University, Kermanshah, Iran
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2
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Costantini A, Verni M, Mastrolonardo F, Rizzello CG, Di Cagno R, Gobbetti M, Breedveld M, Bruggink S, Lefever K, Polo A. Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model. Nutrients 2023; 15:2958. [PMID: 37447283 DOI: 10.3390/nu15132958] [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: 06/05/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Baked goods manufacturing parameters and fermentation conditions interfere with the nutrients content and affect their gastrointestinal fate. Pinsa Romana is a type of pizza that, recently, has been commercially rediscovered and that needed elucidation from a nutritional and digestibility perspective. In this study, six types of Pinsa Romana (five made with indirect method and one produced with straight dough technology) were characterized for their biochemical and nutritional features. Several variables like indirect (biga) Pinsa Romana production process, fermentation time and use of sourdough were investigated. The Pinsa Romana made with biga including sourdough and fermented for 48 h at 16 °C ((PR_48(SD)) resulted in the lowest predicted glycemic index, in the highest content of total peptides, total and individual free amino acids and gamma-amino butyric acid (GABA), and in the best protein quality indexes (protein efficiency ratio and nutritional index). The static in vitro digestion showed that the digesta from PR_48(SD) confirmed a reduced in vitro glycemic response after intake, and it showed a lower bioavailability of hydrophilic peptides. Furthermore, the inclusion of sourdough in biga enhanced the bioavailability of protein-related end-products including human health promoting compounds such as essential amino acids.
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Affiliation(s)
- Alice Costantini
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | - Michela Verni
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Federica Mastrolonardo
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Raffaella Di Cagno
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | | | - Suzan Bruggink
- Fourneo, 300 Rue Gilbert Chiquet, 62500 Leulinghem, France
| | | | - Andrea Polo
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
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3
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Liang P, Cao M, Li J, Wang Q, Dai Z. Expanding sugar alcohol industry: Microbial production of sugar alcohols and associated chemocatalytic derivatives. Biotechnol Adv 2023; 64:108105. [PMID: 36736865 DOI: 10.1016/j.biotechadv.2023.108105] [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: 08/27/2022] [Revised: 01/28/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
Sugar alcohols are polyols that are widely employed in the production of chemicals, pharmaceuticals, and food products. Chemical synthesis of polyols, however, is complex and necessitates the use of hazardous compounds. Therefore, the use of microbes to produce polyols has been proposed as an alternative to traditional synthesis strategies. Many biotechnological approaches have been described to enhancing sugar alcohols production and microbe-mediated sugar alcohol production has the potential to benefit from the availability of inexpensive substrate inputs. Among of them, microbe-mediated erythritol production has been implemented in an industrial scale, but microbial growth and substrate conversion rates are often limited by harsh environmental conditions. In this review, we focused on xylitol, mannitol, sorbitol, and erythritol, the four representative sugar alcohols. The main metabolic engineering strategies, such as regulation of key genes and cofactor balancing, for improving the production of these sugar alcohols were reviewed. The feasible strategies to enhance the stress tolerance of chassis cells, especially thermotolerance, were also summarized. Different low-cost substrates like glycerol, molasses, cellulose hydrolysate, and CO2 employed for producing these sugar alcohols were presented. Given the value of polyols as precursor platform chemicals that can be leveraged to produce a diverse array of chemical products, we not only discuss the challenges encountered in the above parts, but also envisioned the development of their derivatives for broadening the application of sugar alcohols.
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Affiliation(s)
- Peixin Liang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Mingfeng Cao
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Jing Li
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qinhong Wang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
| | - Zongjie Dai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
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4
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Rai GK, Kumar P, Choudhary SM, Kosser R, Khanday DM, Choudhary S, Kumar B, Magotra I, Kumar RR, Ram C, Rouphael Y, Corrado G, Behera TK. Biomimetic Strategies for Developing Abiotic Stress-Tolerant Tomato Cultivars: An Overview. PLANTS (BASEL, SWITZERLAND) 2022; 12:86. [PMID: 36616215 PMCID: PMC9823378 DOI: 10.3390/plants12010086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
The tomato is one of the most important vegetables in the world. The demand for tomatoes is high in virtually any country, owing to their gastronomic versatility and nutritional and aromatic value. Drought, salinity, and inadequate temperature can be major factors in diminishing yield, affecting physiological and biochemical processes and altering various metabolic pathways, from the aggregation of low molecular-weight substances to the transcription of specific genes. Various biotechnological tools can be used to alter the tomato genes so that this species can more rapidly or better adapt to abiotic stress. These approaches range from the introgression of genes coding for specific enzymes for mitigating a prevailing stress to genetic modifications that alter specific metabolic pathways to help tomato perceive environmental cues and/or withstand adverse conditions. In recent years, environmental and social concerns and the high complexity of the plant response may increase the attention of applied plant biotechnology toward biomimetic strategies, generally defined as all the approaches that seek to develop more sustainable and acceptable strategies by imitating nature's time-tested solutions. In this review, we provide an overview of some of the genetic sequences and molecules that were the objects of biotechnological intervention in tomato as examples of approaches to achieve tolerance to abiotic factors, improving existing nature-based mechanisms and solutions (biomimetic biotechnological approaches (BBA)). Finally, we discuss implications and perspectives within the GMO debate, proposing that crops modified with BBA should receive less stringent regulation.
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Affiliation(s)
- Gyanendra Kumar Rai
- School of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Pradeep Kumar
- Division of Integrated Farming System, ICAR—Central Arid Zone Research Institute, Jodhpur 342003, India
| | - Sadiya Maryam Choudhary
- School of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Rafia Kosser
- School of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Danish Mushtaq Khanday
- Division of Plant Breeding and Genetics, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Shallu Choudhary
- Division of Entomology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Bupesh Kumar
- Division of Plant Breeding and Genetics, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Isha Magotra
- School of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu 180009, India
| | - Ranjit Ranjan Kumar
- Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110001, India
| | - Chet Ram
- Division of Crop Improvement, ICAR—Central Institute for Arid Horticulture, Bikaner 334006, India
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Giandomenico Corrado
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Tusar Kanti Behera
- ICAR—Indian Institute of Vegetable Research, Jakhini (Shahanshapur), Varanasi 221305, India
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5
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Zhou K, Yu J, Ma Y, Cai L, Zheng L, Gong W, Liu QA. Corn Steep Liquor: Green Biological Resources for Bioindustry. Appl Biochem Biotechnol 2022; 194:3280-3295. [PMID: 35349086 DOI: 10.1007/s12010-022-03904-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Accepted: 03/14/2022] [Indexed: 11/28/2022]
Abstract
Corn steep liquor (CSL) is a by-product of the wet milling process and contains mostly crude proteins, amino acids, minerals, vitamins, reducing sugars, organic acids, enzymes and other nutrients. The concentration of organic matter in the CSL is high and the yield is large. If directly discharged into the integrated wastewater treatment system, the load and cost of wastewater treatment will be greatly increased. On the other hand, most of the organic matter in the CSL is a valuable resource that can be reused and recovered, and has a significant resource potential. How to develop and utilize CSL has become a major problem faced by enterprises and society. In recent years, people have done a lot of research on the comprehensive utilization of CSL. CSL is commonly used as an inexpensive source of nitrogen, carbon or vitamins in the production of glutamate, antibiotics, lactic acid and other biotechnologies. This article reviews the active ingredients of CSL and their analytical methods, as well as its use for microbial culture medium, low-cost animal feed, biosurfactant, and biostimulant.
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Affiliation(s)
- Kemeng Zhou
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, People's Republic of China.,Shandong Provincial Key Laboratory of Biosensors, 250103, Jinan, People's Republic of China
| | - Jian Yu
- Shandong Agricultural University Fertilizer Science & Technology Co. Ltd, Tai'an, 27100, People's Republic of China
| | - Yaohong Ma
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, People's Republic of China.,Shandong Provincial Key Laboratory of Biosensors, 250103, Jinan, People's Republic of China
| | - Lei Cai
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, People's Republic of China.,Shandong Provincial Key Laboratory of Biosensors, 250103, Jinan, People's Republic of China
| | - Lan Zheng
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, People's Republic of China.,Shandong Provincial Key Laboratory of Biosensors, 250103, Jinan, People's Republic of China
| | - Weili Gong
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, People's Republic of China.,Shandong Provincial Key Laboratory of Biosensors, 250103, Jinan, People's Republic of China
| | - Qing-Ai Liu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250103, People's Republic of China. .,Shandong Provincial Key Laboratory of Biosensors, 250103, Jinan, People's Republic of China.
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6
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Martínez-Miranda JG, Chairez I, Durán-Páramo E. Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review. Appl Biochem Biotechnol 2022; 194:2762-2795. [PMID: 35195836 DOI: 10.1007/s12010-022-03836-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 12/20/2022]
Abstract
Obesity, diabetes, and other cardiovascular diseases are directly related to the high consumption of processed sugars with high caloric content. The current food industry has novel trends related to replacing highly caloric sugars with non-caloric or low-calorie sweeteners. Mannitol, a polyol, represents a suitable substitute because it has a low caloric content and does not induce a glycemic response, which is crucial for diabetic people. Consequently, this polyol has multiple applications in the food, pharmaceutical, and medicine industries. Mannitol can be produced by plant extraction, chemical or enzymatic synthesis, or microbial fermentation. Different in vitro processes have been developed regarding enzymatic synthesis to obtain mannitol from fructose, glucose, or starch-derived substrates. Various microorganisms such as yeast, fungi, and bacteria are applied for microbial fermentation. Among them, heterofermentative lactic acid bacteria (LAB) represent a reliable and feasible alternative due to their metabolic characteristics. In this regard, the yield and productivity of mannitol depend on the culture system, the growing conditions, and the culture medium composition. In situ mannitol production represents a novel approach to decrease the sugar content in food and beverages. Also, genetic engineering offers an interesting option to obtain mannitol-producing strains. This review presents and discusses the most significant advances that have been made in the mannitol production through fermentation by heterofermentative LAB, including the pertinent and critical analysis of culture conditions considering broth composition, reaction systems, and their effects on productivities and yields.
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Affiliation(s)
- Juan Gilberto Martínez-Miranda
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Isaac Chairez
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Enrique Durán-Páramo
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico.
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7
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An ATP-free in vitro synthetic enzymatic biosystem facilitating one-pot stoichiometric conversion of starch to mannitol. Appl Microbiol Biotechnol 2021; 105:1913-1924. [PMID: 33544214 DOI: 10.1007/s00253-021-11154-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 01/16/2021] [Accepted: 01/28/2021] [Indexed: 01/05/2023]
Abstract
D-Mannitol (hereinafter as mannitol) is a six-carbon sugar alcohol with diverse applications in food and pharmaceutical industries. To overcome the drawbacks of the chemical hydrogenation method commonly used for mannitol production at present, there is a need to search for novel prospective mannitol production strategies that are of high yield and low cost. In this study, we present a novel approach for the stoichiometric synthesis of mannitol via an in vitro synthetic enzymatic biosystem using the low-cost starch as substrate. By dividing the overall reaction pathway into three modules which could be executed sequentially in one pot, our design aimed at the stoichiometric conversion of starch-based materials into mannitol in an ATP-independent and cofactor-balanced manner. At optimized conditions, high product yields of around 95-98% were achieved using both 10 g/L and 50 g/L maltodextrin as substrate, indicating the potential of our designed system for industrial applications. This study not only provides a high-efficient strategy for the synthesis of mannitol but also expands the product scope of sugar alcohols by the in vitro synthetic enzymatic biosystems using low-cost starch-based materials as the input. KEY POINTS : • We described a design-build-test-learn pipeline to construct in vitro biosystems. • The designed system comprised six key enzymes and another three enzymes. • The system converted maltodextrin stoichiometrically to mannitol in one pot.
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8
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Koko MYF, Mu W, Hassanin HAM, Zhang S, Lu H, Mohammed JK, Hussain M, Baokun Q, Yang L. Archaeal hyperthermostable mannitol dehydrogenases: A promising industrial enzymes for d-mannitol synthesis. Food Res Int 2020; 137:109638. [PMID: 33233217 DOI: 10.1016/j.foodres.2020.109638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/18/2020] [Accepted: 08/21/2020] [Indexed: 12/12/2022]
Abstract
Recently, the term healthy lifestyle connected to low-calorie diets, although it is not possible to get rid of added sugars as a source of energy, despite the close relation of added sugars to some diseases such as obesity, diabetes, etc. As a result, the sweetener market has flourished, which has led to increased demand for natural sweeteners such as polyols, including d-mannitol. Various methods have been developed to produce d-mannitol to achieve high productivity and low cost. In particular, metabolic engineering for d-mannitol considers one of the most promising approaches for d-mannitol production on the industrial scale. To date, the chemical process is not ideal for large-scale production because of its multistep mechanism involving hydrogenation and high cost. In this review, we highlight and present a comparative evaluation of the biochemical parameters that affecting d-mannitol synthesis from Thermotoga neapolitana and Thermotoga maritima mannitol dehydrogenase (MtDH) as a potential contribution for d-mannitol bio-synthesis. These species were selected because purified mannitol dehydrogenases from both strains have been reported to produce d-mannitol with no sorbitol formation under temperatures (90-120 °C).
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Affiliation(s)
- Marwa Yagoub Farag Koko
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Shuang Zhang
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Han Lu
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | | | - Muhammad Hussain
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Baokun
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Li Yang
- Department of Food, Grease and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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9
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Mannitol: physiological functionalities, determination methods, biotechnological production, and applications. Appl Microbiol Biotechnol 2020; 104:6941-6951. [DOI: 10.1007/s00253-020-10757-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 06/13/2020] [Accepted: 06/24/2020] [Indexed: 12/17/2022]
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10
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Martău GA, Coman V, Vodnar DC. Recent advances in the biotechnological production of erythritol and mannitol. Crit Rev Biotechnol 2020; 40:608-622. [PMID: 32299245 DOI: 10.1080/07388551.2020.1751057] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this association in view, modern food systems aim to replace added sugars with low calorie sweeteners, such as polyols. Polyols are generally not carcinogenic and do not trigger a glycemic response. Furthermore, owing to the absence of the carbonyl group, they are more stable compared to monosaccharides and do not participate in Maillard reactions. As such, since polyols are stable at high temperatures, and they do not brown or caramelize when heated. Therefore, polyols are widely used in the diets of hypocaloric and diabetic patients, as well as other specific cases where controlled caloric intake is required. In recent years, erythritol and mannitol have gained increased importance, especially in the food and pharmaceutical industries. In these areas, research efforts have been made to improve the productivity and yield of the two polyols, relying on biotechnological manufacturing methods. The present review highlights the recent advances in the biotechnological production of erythritol and mannitol and summarizes the benefits of using the two polyols in the food and pharmaceutical industries.
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Affiliation(s)
- Gheorghe Adrian Martău
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Vasile Coman
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.,Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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11
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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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12
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Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F. Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Front Microbiol 2019; 10:1091. [PMID: 31164879 PMCID: PMC6536596 DOI: 10.3389/fmicb.2019.01091] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 04/30/2019] [Indexed: 02/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
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Affiliation(s)
- Luciana G Ruiz Rodríguez
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Mohamed
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Juliana Bleckwedel
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Roxana Medina
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Elvira M Hebert
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Fernanda Mozzi
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
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Salam LB, Ishaq A. Biostimulation potentials of corn steep liquor in enhanced hydrocarbon degradation in chronically polluted soil. 3 Biotech 2019; 9:46. [PMID: 30729070 DOI: 10.1007/s13205-019-1580-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Accepted: 01/17/2019] [Indexed: 12/16/2022] Open
Abstract
The effects of corn steep liquor (CSL) on hydrocarbon degradation and microbial community structure and function was evaluated in field-moist soil microcosms. Chronically polluted soil treated with CSL (AB4) and an untreated control (3S) was compared over a period of 6 weeks. Gas chromatographic fingerprints of residual hydrocarbons revealed removal of 95.95% and 94.60% aliphatic and aromatic hydrocarbon fractions in AB4 system with complete disappearance of nC1-nC8, nC10, nC15, nC20-nC23 aliphatics and aromatics such as naphthalene, acenaphthylene, fluorene, phenanthrene, pyrene, benzo(a)anthracene, and indeno(123-cd)pyrene in 42 days. In 3S system, there is removal of 61.27% and 66.58% aliphatic and aromatic fractions with complete disappearance of nC2 and nC21 aliphatics and naphthalene, acenaphthylene, fluorene, phenanthrene, pyrene, and benzo(a)anthracene aromatics in 42 days. Illumina shotgun sequencing of the DNA extracted from the two systems showed the preponderance of Actinobacteria (31.46%) and Proteobacteria (38.95%) phyla in 3S and AB4 with the dominance of Verticillium (22.88%) and Microbacterium (8.16%) in 3S, and Laceyella (24.23%), Methylosinus (8.93%) and Pedobacter (7.73%) in AB4. Functional characterization of the metagenomic reads revealed diverse metabolic potentials and adaptive traits of the microbial communities in the two systems to various environmental stressors. It also revealed the exclusive detection of catabolic enzymes in AB4 system belonging to the aldehyde dehydrogenase superfamily. The results obtained in this study showed that CSL is a potential resource for bioremediation of hydrocarbon-polluted soils.
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Affiliation(s)
- Lateef B Salam
- Department of Biological Sciences, Microbiology Unit Al-Hikmah University, Ilorin, Kwara Nigeria
| | - Aisha Ishaq
- Department of Biological Sciences, Microbiology Unit Al-Hikmah University, Ilorin, Kwara Nigeria
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14
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Oh BR, Lee SM, Heo SY, Seo JW, Kim CH. Efficient production of 1,3-propanediol from crude glycerol by repeated fed-batch fermentation strategy of a lactate and 2,3-butanediol deficient mutant of Klebsiella pneumoniae. Microb Cell Fact 2018; 17:92. [PMID: 29907119 PMCID: PMC6003044 DOI: 10.1186/s12934-018-0921-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Accepted: 05/05/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND 1,3-Propanediol (1,3-PDO) is important building blocks for the bio-based chemical industry, Klebsiella pneumoniae can be an attractive candidate for their production. However, 1,3-PDO production is high but productivity is generally low by K. pneumoniae. In this study, repeated fed-batch cultivation by a lactate and 2,3-butanediol (2,3-BDO) deficient mutant of K. pneumoniae were investigated for efficient 1,3-PDO production from industrial by-products such as crude glycerol. RESULTS First, optimal conditions for repeated fed-batch fermentation of a ΔldhA mutant defective for lactate formation due to deletion of the lactate dehydrogenase gene (ldhA) were determined. Maximal 1,3-PDO production level and productivity obtained by repeated fed-batch fermentation under optimized conditions were 81.1 g/L and 3.38 g/L/h, respectively, and these values were successfully maintained for five cycles of fermentation without any loss of fermentation capacity. This results were much higher than that of the normal fed-batch fermentation. The levels of 2,3-BDO, which is a major by-product, reaching up to ~ 50% of the level of 1,3-PDO, were reduced using a mutant strain [Δ(ldhA als)] containing an additional mutation in the biosynthetic pathway of 2,3-BDO (deletion of the acetolactate synthase gene). The levels of 2,3-BDO were reduced to about 20% of 1,3-PDO levels by repeated fed-batch fermentation of Δ(ldhA als), although maximal 1,3-PDO production and productivity also decreased owing to a defect in the growth of the 2,3-BDO-defective mutant strain. CONCLUSION This repeated fed-batch fermentation may be useful for reducing the cost of 1,3-PDO production and may be promising industrialization prospect for the 1,3-PDO production.
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Affiliation(s)
- Baek-Rock Oh
- Microbial Biotechnology Research Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Jeongeup, 580-185, Republic of Korea
| | - Sung-Mok Lee
- Korea Institute of Ocean Science and Technology, Busan, 49111, Republic of Korea
| | - Sun-Yeon Heo
- Microbial Biotechnology Research Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Jeongeup, 580-185, Republic of Korea
| | - Jeong-Woo Seo
- Microbial Biotechnology Research Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Jeongeup, 580-185, Republic of Korea.
| | - Chul Ho Kim
- Microbial Biotechnology Research Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeonbuk, Jeongeup, 580-185, Republic of Korea.
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15
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Hofer A, Herwig C, Spadiut O. Lecithin is the key material attribute in soy bean oil affecting filamentous bioprocesses. AMB Express 2018; 8:90. [PMID: 29858922 PMCID: PMC5984613 DOI: 10.1186/s13568-018-0625-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 05/28/2018] [Indexed: 11/29/2022] Open
Abstract
Complex raw materials are widely used as supplements in biopharmaceutical production processes due to their positive effect on biomass growth and productivity at low cost. However, their use negatively impacts process reproducibility due to high lot-to-lot variability which contradicts current regulatory guidelines. In this study we investigated crude soy bean oil (SBO) which is a common complex raw material for filamentous fungi. We demonstrated that lecithin, which we define as phosphatidylcholines, is in fact the key material attribute in crude SBO positively affecting fungal growth and consequently productivity. The methodological toolbox we present here allows the straightforward isolation of lecithin from crude SBO, its semi-quantification by HPLC and the consequent supplementation thereof in defined amounts. Thus, over-dosage and potential resulting negative impacts on fungal growth and productivity can be omitted.
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Affiliation(s)
- Alexandra Hofer
- Research Area Biochemical Engineering, Institute of Chemical, Environmental and Bioscience Engineering, Vienna University of Technology, Gumpendorferstrasse 1a - 166/4, 1060 Vienna, Austria
| | - Christoph Herwig
- Research Area Biochemical Engineering, Institute of Chemical, Environmental and Bioscience Engineering, Vienna University of Technology, Gumpendorferstrasse 1a - 166/4, 1060 Vienna, Austria
- CD Laboratory on Mechanistic and Physiological Methods for Improved Bioprocesses, Vienna University of Technology, Gumpendorferstrasse 1a - 166/4, 1060 Vienna, Austria
| | - Oliver Spadiut
- Research Area Biochemical Engineering, Institute of Chemical, Environmental and Bioscience Engineering, Vienna University of Technology, Gumpendorferstrasse 1a - 166/4, 1060 Vienna, Austria
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16
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Recent advances in microbial production of mannitol: utilization of low-cost substrates, strain development and regulation strategies. World J Microbiol Biotechnol 2018; 34:41. [PMID: 29480337 DOI: 10.1007/s11274-018-2425-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Accepted: 02/22/2018] [Indexed: 02/06/2023]
Abstract
Mannitol has been widely used in fine chemicals, pharmaceutical industries, as well as functional foods due to its excellent characteristics, such as antioxidant protecting, regulation of osmotic pressure and non-metabolizable feature. Mannitol can be naturally produced by microorganisms. Compared with chemical manufacturing, microbial production of mannitol provides high yield and convenience in products separation; however the fermentative process has not been widely adopted yet. A major obstacle to microbial production of mannitol under industrial-scale lies in the low economical efficiency, owing to the high cost of fermentation medium, leakage of fructose, low mannitol productivity. In this review, recent advances in improving the economical efficiency of microbial production of mannitol were reviewed, including utilization of low-cost substrates, strain development for high mannitol yield and process regulation strategies for high productivity.
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17
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Grembecka M. Sugar Alcohols as Sugar Substitutes in Food Industry. REFERENCE SERIES IN PHYTOCHEMISTRY 2018. [DOI: 10.1007/978-3-319-27027-2_23] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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18
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Cao H, Yue M, Liu G, Du Y, Yin H. Microbial production of mannitol by Lactobacillus brevis 3-A5 from concentrated extract of Jerusalem artichoke tubers. Biotechnol Appl Biochem 2017; 65:484-489. [PMID: 28833484 DOI: 10.1002/bab.1590] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 08/14/2017] [Indexed: 01/05/2023]
Abstract
In the present study, the conversion of the extract of Jerusalem artichoke tubers for mannitol production by Lactobacillus brevis 3-A5 was investigated. When the bacterium utilized enzymatic hydrolysates of Jerusalem artichoke extract as the main substrates in batch fermentation, the significant decrease in mannitol productivity was observed when the initial concentration of reducing sugar increased. Then, a strategy of continuous fed-batch fermentation was adopted for improving mannitol production with enzymatic hydrolysates of Jerusalem artichoke extract as main substrates. Although the concentration of mannitol could reach 199.86 g/L at the end of the fermentation, the productivity for the overall process of the fermentation was only 1.67 g/L/H. To improve the mannitol productivity with both higher yield and concentration, the simultaneous enzymatic saccharification and fermentation (SSF) was studied. In SSF, the mannitol production reached 176.50 g/L in 28 H with a productivity of 6.30 g/L/H and a yield of 0.68 g/g total sugar. Our study provides a cost-effective and eco-friendly method for mannitol production from a cheap biomass.
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Affiliation(s)
- Hailong Cao
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China
| | - Min Yue
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China
| | - Gang Liu
- Department of Food Science and Engineering, Dalian Ocean University, People's Republic of China
| | - Yuguang Du
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China.,National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Heng Yin
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China
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19
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Ruiz-Rodríguez L, Bleckwedel J, Eugenia Ortiz M, Pescuma M, Mozzi F. Lactic Acid Bacteria. Ind Biotechnol (New Rochelle N Y) 2016. [DOI: 10.1002/9783527807796.ch11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Affiliation(s)
- Luciana Ruiz-Rodríguez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Juliana Bleckwedel
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
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20
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Ortiz ME, Raya RR, Mozzi F. Efficient mannitol production by wild-type Lactobacillus reuteri CRL 1101 is attained at constant pH using a simplified culture medium. Appl Microbiol Biotechnol 2015; 99:8717-29. [PMID: 26084891 DOI: 10.1007/s00253-015-6730-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 05/21/2015] [Accepted: 05/26/2015] [Indexed: 11/29/2022]
Abstract
Mannitol is a natural polyol with multiple industrial applications. In this work, mannitol production by Lactobacillus reuteri CRL 1101 was studied at free- and controlled-pH (6.0-4.8) fermentations using a simplified culture medium containing yeast and beef extracts and sugarcane molasses. The activity of mannitol 2-dehydrogenase (MDH), the enzyme responsible for mannitol synthesis, was determined. The effect of the initial biomass concentration was further studied. Mannitol production (41.5 ± 1.1 g/l), volumetric productivity (Q Mtl 1.73 ± 0.05 g/l h), and yield (Y Mtl 105 ± 11 %) were maximum at pH 5.0 after 24 h while the highest MDH activity (1.66 ± 0.09 U/mg protein) was obtained at pH 6.0. No correlation between mannitol production and MDH activity was observed when varying the culture pH. The increase (up to 2000-fold) in the initial biomass concentration did not improve mannitol formation after 24 h although a 2-fold higher amount was produced at 8 h using 1 or 2 g cell dry weight/l comparing to the control (0.001 g cell dry weight/l). Finally, mannitol isolation under optimum fermentation conditions was achieved. The mannitol production obtained in this study is the highest reported so far by a wild-type L. reuteri strain and, more interestingly, using a simplified culture medium.
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Affiliation(s)
- Maria Eugenia Ortiz
- Departamento de Tecnología y Desarrollo, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Raúl R Raya
- Departamento de Tecnología y Desarrollo, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Fernanda Mozzi
- Departamento de Tecnología y Desarrollo, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina.
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21
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Reshamwala SMS, Pagar SK, Velhal VS, Maranholakar VM, Talangkar VG, Lali AM. Construction of an efficient Escherichia coli whole-cell biocatalyst for D-mannitol production. J Biosci Bioeng 2014; 118:628-31. [PMID: 24908186 DOI: 10.1016/j.jbiosc.2014.05.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 04/08/2014] [Accepted: 05/04/2014] [Indexed: 11/17/2022]
Abstract
Mannitol is a six carbon sugar alcohol that finds applications in the pharmaceutical and food industries. A novel Escherichia coli strain capable of converting D-glucose to D-mannitol has been constructed, wherein native mannitol-1-phosphate dehydrogenase (MtlD) and codon-optimized Eimeria tenella mannitol-1-phosphatase (M1Pase) have been overexpressed. Codon-optimized Pseudomonas stutzeri phosphite dehydrogenase (PtxD) was overexpressed for cofactor (NADH) regeneration with the concomitant oxidation of phosphite to phosphate. Whole-cell biotransformation using resting cells in a medium containing D-glucose and equimolar sodium phosphite resulted in d-mannitol yield of 87 mol%. Thus, production of an industrially relevant biochemical without using complex media components and elaborate process control mechanisms has been demonstrated.
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Affiliation(s)
- Shamlan M S Reshamwala
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India.
| | - Sandip K Pagar
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Vishal S Velhal
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Vijay M Maranholakar
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Vishal G Talangkar
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
| | - Arvind M Lali
- DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India; Department of Chemical Engineering, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (East), Mumbai 400019, Maharashtra, India
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Improvement of mannitol production by Lactobacillus brevis mutant 3-A5 based on dual-stage pH control and fed-batch fermentations. World J Microbiol Biotechnol 2013; 29:1923-30. [DOI: 10.1007/s11274-013-1357-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Accepted: 04/18/2013] [Indexed: 01/28/2023]
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24
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Ortiz ME, Bleckwedel J, Raya RR, Mozzi F. Biotechnological and in situ food production of polyols by lactic acid bacteria. Appl Microbiol Biotechnol 2013; 97:4713-26. [PMID: 23604535 DOI: 10.1007/s00253-013-4884-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2012] [Revised: 03/22/2013] [Accepted: 03/30/2013] [Indexed: 01/18/2023]
Abstract
Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation.
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Affiliation(s)
- Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, San Miguel de Tucumán 4000, Argentina
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Bhatt SM, Mohan A, Srivastava SK. Challenges in enzymatic route of mannitol production. ISRN BIOTECHNOLOGY 2013; 2013:914187. [PMID: 25969783 PMCID: PMC4403613 DOI: 10.5402/2013/914187] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Accepted: 08/10/2012] [Indexed: 11/23/2022]
Abstract
Mannitol is an important biochemical often used as medicine and in food sector, yet its biotechnological is not preffered in Industry for large scale production, which may be due to the multistep mechanism involved in hydrogenation and reduction. This paper is a comparative preview covering present chemical and biotechnological approaches existing today for mannitol production at industrial scale. Biotechnological routes are suitable for adaptation at industrial level for mannitol production, and whatever concerns are there had been discussed in detail, namely, raw materials, broad range of enzymes with high activity at elevated temperature suitable for use in reactor, cofactor limitation, reduced by-product formation, end product inhibition, and reduced utilization of mannitol for enhancing the yield with maximum volumetric productivity.
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Affiliation(s)
| | - Anand Mohan
- Biotechnology Department, Lovely Professional University, Punjab 144 401, India
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Fontes CP, Santiago Silveira M, Guilherme AA, Fernandes FA, Rodrigues S. Substitution of yeast extract by ammonium sulfate for mannitol production in cashew apple juice. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2013. [DOI: 10.1016/j.bcab.2012.11.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Chang SY, Sun JM, Song SQ, Sun BS. Utilization of brewery wastewater for culturing yeast cells for use in river water remediation. ENVIRONMENTAL TECHNOLOGY 2012; 33:589-595. [PMID: 22629633 DOI: 10.1080/09593330.2011.586058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Successful in situ bio-augmentation of contaminated river water involves reducing the cost of the bio-agent. In this study, brewery wastewater was used to culture yeast cells for degrading the COD(Cr) from a contaminated river. The results showed that 15 g/L of yeast cells could be achieved after being cultured in the autoclaved brewery wastewater with 5 mL/L of saccharified starch and 9 g/L of corn steep liquor. The COD(Cr) removal efficiency was increased from 22% to 33% when the cells were cultured using the mentioned method. Based on the market price of materials used in this method, the cost of the medium for remediating 1 m3 of river water was 0.0076 US dollars. If the additional cost of field implementation is included, the total cost is less than 0.016 US dollars for treating 1 m3 of river water. The final cost was dependent on the size of remediation: the larger the scale, the lower the cost. By this method, the nutrient in the brewery wastewater was reused, the cost of brewery wastewater treatment was saved and the cost of the remediation using bio-augmentation was reduced. Hence, it is suggested that using brewery wastewater to culture a bio-agent for bio-augmentation is a cost-effective method.
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Affiliation(s)
- Su-Yun Chang
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, PR China
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28
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Saha BC, Racine FM. Biotechnological production of mannitol and its applications. Appl Microbiol Biotechnol 2010; 89:879-91. [PMID: 21063702 DOI: 10.1007/s00253-010-2979-3] [Citation(s) in RCA: 116] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2010] [Revised: 10/20/2010] [Accepted: 10/20/2010] [Indexed: 10/18/2022]
Abstract
Mannitol, a naturally occurring polyol (sugar alcohol), is widely used in the food, pharmaceutical, medical, and chemical industries. The production of mannitol by fermentation has become attractive because of the problems associated with its production chemically. A number of homo- and heterofermentative lactic acid bacteria (LAB), yeasts, and filamentous fungi are known to produce mannitol. In particular, several heterofermentative LAB are excellent producers of mannitol from fructose. These bacteria convert fructose to mannitol with 100% yields from a mixture of glucose and fructose (1:2). Glucose is converted to lactic acid and acetic acid, and fructose is converted to mannitol. The enzyme responsible for conversion of fructose to mannitol is NADPH- or NADH-dependent mannitol dehydrogenase (MDH). Fructose can also be converted to mannitol by using MDH in the presence of the cofactor NADPH or NADH. A two enzyme system can be used for cofactor regeneration with simultaneous conversion of two substrates into two products. Mannitol at 180 g l(-1) can be crystallized out from the fermentation broth by cooling crystallization. This paper reviews progress to date in the production of mannitol by fermentation and using enzyme technology, downstream processing, and applications of mannitol.
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Affiliation(s)
- Badal C Saha
- Bioenergy Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA.
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