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Cui Y, Qu X. CRISPR-Cas systems of lactic acid bacteria and applications in food science. Biotechnol Adv 2024; 71:108323. [PMID: 38346597 DOI: 10.1016/j.biotechadv.2024.108323] [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: 08/14/2023] [Revised: 12/29/2023] [Accepted: 02/09/2024] [Indexed: 02/17/2024]
Abstract
CRISPR-Cas (Clustered regularly interspaced short palindromic repeats-CRISPR associated proteins) systems are widely distributed in lactic acid bacteria (LAB), contributing to their RNA-mediated adaptive defense immunity. The CRISPR-Cas-based genetic tools have exhibited powerful capability. It has been highly utilized in different organisms, accelerating the development of life science. The review summarized the components, adaptive immunity mechanisms, and classification of CRISPR-Cas systems; analyzed the distribution and characteristics of CRISPR-Cas system in LAB. The review focuses on the development of CRISPR-Cas-based genetic tools in LAB for providing latest development and future trend. The diverse and broad applications of CRISPR-Cas systems in food/probiotic industry are introduced. LAB harbor a plenty of CRISPR-Cas systems, which contribute to generate safer and more robust strains with increased resistance against bacteriophage and prevent the dissemination of plasmids carrying antibiotic-resistance markers. Furthermore, the CRISPR-Cas system from LAB could be used to exploit novel, flexible, programmable genome editing tools of native host and other organisms, resolving the limitation of genetic operation of some LAB species, increasing the important biological functions of probiotics, improving the adaptation of probiotics in complex environments, and inhibiting the growth of foodborne pathogens. The development of the genetic tools based on CRISPR-Cas system in LAB, especially the endogenous CRISPR-Cas system, will open new avenues for precise regulation, rational design, and flexible application of LAB.
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Affiliation(s)
- Yanhua Cui
- Department of Food Nutrition and Health, School of Medicine and Health, Harbin Institute of Technology, Harbin 150001, China.
| | - Xiaojun Qu
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, 150010, China
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Atasoy M, Álvarez Ordóñez A, Cenian A, Djukić-Vuković A, Lund PA, Ozogul F, Trček J, Ziv C, De Biase D. Exploitation of microbial activities at low pH to enhance planetary health. FEMS Microbiol Rev 2024; 48:fuad062. [PMID: 37985709 PMCID: PMC10963064 DOI: 10.1093/femsre/fuad062] [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: 08/11/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/22/2023] Open
Abstract
Awareness is growing that human health cannot be considered in isolation but is inextricably woven with the health of the environment in which we live. It is, however, under-recognized that the sustainability of human activities strongly relies on preserving the equilibrium of the microbial communities living in/on/around us. Microbial metabolic activities are instrumental for production, functionalization, processing, and preservation of food. For circular economy, microbial metabolism would be exploited to produce building blocks for the chemical industry, to achieve effective crop protection, agri-food waste revalorization, or biofuel production, as well as in bioremediation and bioaugmentation of contaminated areas. Low pH is undoubtedly a key physical-chemical parameter that needs to be considered for exploiting the powerful microbial metabolic arsenal. Deviation from optimal pH conditions has profound effects on shaping the microbial communities responsible for carrying out essential processes. Furthermore, novel strategies to combat contaminations and infections by pathogens rely on microbial-derived acidic molecules that suppress/inhibit their growth. Herein, we present the state-of-the-art of the knowledge on the impact of acidic pH in many applied areas and how this knowledge can guide us to use the immense arsenal of microbial metabolic activities for their more impactful exploitation in a Planetary Health perspective.
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Affiliation(s)
- Merve Atasoy
- UNLOCK, Wageningen University & Research and Technical University Delft, Droevendaalsesteeg 4, 6708 PB,Wageningen, the Netherlands
| | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain
| | - Adam Cenian
- Institute of Fluid Flow Machinery, Polish Academy of Sciences, Department of Physical Aspects of Ecoenergy, 14 Fiszera St., 80-231 Gdańsk, Poland
| | - Aleksandra Djukić-Vuković
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Peter A Lund
- Institute of Microbiology and Infection,School of Biosciences, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Fatih Ozogul
- Department of Seafood Processing and Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Balcali, 01330 Adana, Turkey
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška cesta 160, 2000 Maribor, Slovenia
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization – Volcani Center, 68 HaMaccabim Road , P.O.B 15159 Rishon LeZion 7505101, Israel
| | - Daniela De Biase
- Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Corso della Repubblica 79, 04100 Latina, Italy
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Farooq A, Lee M, Han S, Jung GY, Kim SJ, Jung MY. Kinetic, genomic, and physiological analysis reveals diversity in the ecological adaptation and metabolic potential of Brachybacterium equifaecis sp. nov. isolated from horse feces. Microbiol Spectr 2023; 11:e0504822. [PMID: 37707449 PMCID: PMC10581053 DOI: 10.1128/spectrum.05048-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 07/31/2023] [Indexed: 09/15/2023] Open
Abstract
Brachybacterium species have been identified in various ecological niches and belong to the family Dermabacteriaceae within the phylum Actinobacteria. In this study, we isolated a novel Brachybacterium equifaecis JHP9 strain from horse feces and compared its kinetic, biochemical, and genomic features with those of other Brachybacterium strains. Moreover, comparative genomic analysis using publicly available Brachybacterium genomes was performed to determine the properties involved in their ecological adaptation and metabolic potential. Novel species delineation was determined phylogenetically through 16S rRNA gene similarity (up to 97.9%), average nucleotide identity (79.5-82.5%), average amino acid identity (66.7-75.8%), and in silico DNA-DNA hybridization (23.7-27.9) using closely related strains. This study also presents the first report of the kinetic properties of Brachybacterium species. Most of the Brachybacterium strains displayed high oxygen (K m(app) =1.6-24.2 µM) and glucose (K m(app) =0.73-1.22 µM) affinities, which may manifest niche adaptations. Various carbohydrate metabolisms under aerobic and anaerobic conditions, antibiotic resistance, mobile genetic elements, carbohydrate-active enzymes, lactic acid production, and the clustered regularly interspaced short palindromic repeats-Cas and bacteriophage exclusion systems were observed in the genotypic and/or phenotypic properties of Brachybacterium species, suggesting their genome flexibility, defense mechanisms, and adaptability. Our study contributes to the knowledge of the kinetic, physiological, and genomic properties of Brachybacterium species, including the novel JHP9 strain, which advocates for their tolerant and thriving nature in various environments, leading to their ecological adaptation. IMPORTANCE Basic physiological and genomic properties of most of the Brachybacterium isolates have been studied; however, the ability of this bacterium to adapt to diverse environments, which may demonstrate its role in niche differentiation, is to be identified yet. Therefore, here, we explored cellular kinetics, metabolic diversity, and ecological adaptation/defensive properties of the novel Brachybacterium strain through physiological and comparative genomic analysis. In addition, we presented the first report examining Brachybacterium kinetics, indicating that all strains of Brachybacterium, including the novel one, have high oxygen and glucose affinity. Furthermore, the comparative genomic analysis also revealed that the novel bacterium contains versatile genomic properties, which provide the novel bacterium with significant competitive advantages. Thus, in-depth genotypic and phenotypic analysis with kinetic properties at the species level of this genus is beneficial in clarifying its differential characteristics, conferring the ability to inhabit diverse ecological niches.
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Affiliation(s)
- Adeel Farooq
- Research Institute for Basic Sciences (RIBS), Jeju National University, Jeju, South Korea
| | - Myunglip Lee
- Department of Marine Life Science, Jeju National University, Jeju, South Korea
| | - Saem Han
- Interdisciplinary Graduate Programme in Advance Convergence Technology and Science, Jeju National University, Jeju, South Korea
| | - Gi-Yong Jung
- Mineral Resources Research Division, Korea Institute of Geoscience and Mineral Resources, Daejeon, South Korea
- Department of Biological Sciences and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - So-Jeong Kim
- Mineral Resources Research Division, Korea Institute of Geoscience and Mineral Resources, Daejeon, South Korea
| | - Man-Young Jung
- Interdisciplinary Graduate Programme in Advance Convergence Technology and Science, Jeju National University, Jeju, South Korea
- Department of Science Education, Jeju National University, Jeju, South Korea
- Jeju Microbiome Center, Jeju National University, Jeju, South Korea
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Ricci A, Díaz AB, Lazzi C, Blandino Garrido AM. Valorization of orange peels exploiting fungal solid-state and lacto-fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4614-4624. [PMID: 36860131 DOI: 10.1002/jsfa.12537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/21/2023] [Accepted: 03/01/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Orange peels can serve as a cost-effective raw material for the production of lactic acid. Indeed, given their high concentration of carbohydrates and low content of lignin, they represent an important source of fermentable sugars, recoverable after a hydrolytic step. RESULTS In the present article, the fermented solid, obtained after 5 days of Aspergillus awamori growth, was used as the only source of enzymes, mainly composed of xylanase (40.6 IU g-1 of dried washed orange peels) and exo-polygalacturonase (16.3 IU g-1 of dried washed orange peels) activities. After the hydrolysis, the highest concentration of reducing sugars (24.4 g L-1 ) was achieved with 20% fermented and 80% non-fermented orange peels. The hydrolysate was fermented with three lactic acid bacteria strains (Lacticaseibacillus casei 2246 and 2240 and Lacticaseibacillus rhamnosus 1019) which demonstrated good growth ability. The yeast extract supplementation increased the lactic acid production rate and yield. Overall, L. casei 2246 produced the highest concentration of lactic acid in mono-culture. CONCLUSION To the best of our knowledge this is the first study exploiting orange peels as low-cost raw material for the production of lactic acid avoiding the employment of commercial enzymes. The enzymes necessary for the hydrolyses were directly produced during A. awamori fermentation and the reducing sugars obtained were fermented for lactic acid production. Despite this preliminary work carried out to study the feasibility of this approach, the concentrations of reducing sugars and lactic acid produced were encouraging, leaving open the possibility of other studies for the optimization of the strategy proposed here. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Ana Belen Díaz
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agro-Food Campus of Excellence (CeiA3), University of Cadiz, Puerto Real, Spain
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parma, Italy
- Interdepartmental Center, SITEIA.PARMA-Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Parma, Italy
| | - Ana María Blandino Garrido
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agro-Food Campus of Excellence (CeiA3), University of Cadiz, Puerto Real, Spain
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Fang S, Song X, Cui L, Bai J, Lu H, Wang S. The lactate dehydrogenase gene is involved in the growth and metabolism of Lacticaseibacillus paracasei and the production of fermented milk flavor substances. Front Microbiol 2023; 14:1195360. [PMID: 37362929 PMCID: PMC10288368 DOI: 10.3389/fmicb.2023.1195360] [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: 03/28/2023] [Accepted: 05/15/2023] [Indexed: 06/28/2023] Open
Abstract
Objective Lactate dehydrogenase (ldh) in lactic acid bacteria is an important enzyme that is involved in the process of milk fermentation. This study aimed to explore the changes and effects of fermented milk metabolites in mutant strains after knocking out the ldh gene of Lacticaseibacillus paracasei. Methods The ldh mutant ΔAF91_07315 was obtained from L. paracasei using clustered regularly interspaced short palindromic repeats technology, and we determined fermented milk pH, titratable acidity, viable count, and differential metabolites in the different stages of milk fermentation that were identified using metabolomic analysis. Results The results showed that the growth rate and acidification ability of the mutant strain were lower than those of the wild-type strain before the end of fermentation, and analysis of the differential metabolites showed that lactate, L-cysteine, proline, and intermediate metabolites of phenylalanine, tryptophan, and methionine were downregulated (P < 0.05), which affected the growth initiation rate and acidification ability of the strain. At the end of fermentation (pH 4.5), the fermentation time of the mutant strain was prolonged and all differential metabolites were upregulated (P < 0.05), including amino acids and precursors, acetyl coenzyme A, and other metabolites involved in amino acid and fatty acid synthesis, which are associated with the regulation of fermented milk flavors. In addition, riboflavin was upregulated to promote the growth of the strain and compensate for the growth defects caused by the mutation. Conclusion Our data established a link between the AF91_07315 gene and strain growth and metabolism and provided a target for the regulation of fermented milk flavor substances.
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Affiliation(s)
- Sichang Fang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Xin Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology (USST), Shanghai, China
| | - Liru Cui
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Jinping Bai
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Han Lu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
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Swetha TA, Ananthi V, Bora A, Sengottuvelan N, Ponnuchamy K, Muthusamy G, Arun A. A review on biodegradable polylactic acid (PLA) production from fermentative food waste - Its applications and degradation. Int J Biol Macromol 2023; 234:123703. [PMID: 36801291 DOI: 10.1016/j.ijbiomac.2023.123703] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/04/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
Due to its low carbon footprint and environmental friendliness, polylactic acid (PLA) is one of the most widely produced bioplastics in the world. Manufacturing attempts to partially replace petrochemical plastics with PLA are growing year over year. Although this polymer is typically used in high-end applications, its use will increase only if it can be produced at the lowest cost. As a result, food wastes rich in carbohydrates can be used as the primary raw material for the production of PLA. Lactic acid (LA) is typically produced through biological fermentation, but a suitable downstream separation process with low production costs and high product purity is also essential. The global PLA market has been steadily expanding with the increased demand, and PLA has now become the most widely used biopolymer across a range of industries, including packaging, agriculture, and transportation. Therefore, the necessity for an efficient manufacturing method with reduced production costs and a vital separation method is paramount. The primary goal of this study is to examine the various methods of lactic acid synthesis, together with their characteristics and the metabolic processes involved in producing lactic acid from food waste. In addition, the synthesis of PLA, possible difficulties in its biodegradation, and its application in diverse industries have also been discussed.
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Affiliation(s)
- T Angelin Swetha
- Bioenergy and Bioremediation Laboratory, Department of Microbiology, Alagappa University, Karaikudi, Tamil Nadu 630003, India
| | - V Ananthi
- Bioenergy and Bioremediation Laboratory, Department of Microbiology, Alagappa University, Karaikudi, Tamil Nadu 630003, India; Department of Molecular Biology, Madurai Kamaraj University, Madurai, Tamil Nadu, India
| | - Abhispa Bora
- Bioenergy and Bioremediation Laboratory, Department of Microbiology, Alagappa University, Karaikudi, Tamil Nadu 630003, India
| | | | - Kumar Ponnuchamy
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003, India
| | - Govarthanan Muthusamy
- Department of Environmental Engineering, Kyungpook National University, 41566 Daegu, Republic of Korea; Department of Biomaterials, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai 600 077, India
| | - A Arun
- Bioenergy and Bioremediation Laboratory, Department of Microbiology, Alagappa University, Karaikudi, Tamil Nadu 630003, India.
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Alves LDF, Bortolucci J, Reginato V, Guazzaroni ME, Mussatto SI. Improving Saccharomyces cerevisiae acid and oxidative stress resistance using a prokaryotic gene identified by functional metagenomics. Heliyon 2023; 9:e14838. [PMID: 37077683 PMCID: PMC10106912 DOI: 10.1016/j.heliyon.2023.e14838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 04/21/2023] Open
Abstract
Innovations in obtaining products from lignocellulosic biomass have been largely based on the improvement of microorganisms and enzymes capable of degrading these materials. To complete the whole process, microorganisms must be able to ferment the resulting sugars and tolerate high concentrations of product, osmotic pressure, ion toxicity, temperature, toxic compounds from lignocellulose pretreatment, low pH, and oxidative stress. In this work, we engineered laboratory and industrial Saccharomyces cerevisiae strains by combining a gene (hu) recovered from a metagenomic approach with different native and synthetic promoters to obtain improved acid and oxidative stress resistance. Laboratorial strains harboring hu gene under the control of the synthetic stress responsive PCCW14v5 showed increased survival rates after 2 h exposure to pH 1.5. The hu gene was also able to significantly enhance the tolerance of the industrial strain to high concentrations of H2O2 when combined with PTEF1, PYGP1 or PYGP1v7 after 3 h exposure.
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Affiliation(s)
- Luana de Fátima Alves
- Department of Biology, Faculdade de Filosofia, University of São Paulo, Ciências e Letras de Ribeirão Preto, Ribeirão Preto, 14040-901, São Paulo, Brazil
- Department of Biochemistry, Faculdade de Medicina de Ribeirão Preto, University of São Paulo, Ribeirão Preto, 14040-900, São Paulo, Brazil
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800, Kongens Lyngby, Denmark
| | - Jonatã Bortolucci
- Department of Biology, Faculdade de Filosofia, University of São Paulo, Ciências e Letras de Ribeirão Preto, Ribeirão Preto, 14040-901, São Paulo, Brazil
| | - Valeria Reginato
- Department of Biology, Faculdade de Filosofia, University of São Paulo, Ciências e Letras de Ribeirão Preto, Ribeirão Preto, 14040-901, São Paulo, Brazil
| | - María-Eugenia Guazzaroni
- Department of Biology, Faculdade de Filosofia, University of São Paulo, Ciências e Letras de Ribeirão Preto, Ribeirão Preto, 14040-901, São Paulo, Brazil
| | - Solange I. Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800, Kongens Lyngby, Denmark
- Corresponding author.
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Galactitol Transport Factor GatA Relieves ATP Supply Restriction to Enhance Acid Tolerance of Escherichia coli in the Two-Stage Fermentation Production of D-Lactate. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Escherichia coli is a major contributor to the industrial production of organic acids, but its production capacity and cost are limited by its acid sensitivity. Enhancing acid resistance in E. coli is essential for improving cell performance and production value. Here, we propose a feasible strategy for improving cellular acid tolerance by reducing ATP supply restriction. Transcriptome assays of acid-tolerant evolved strains revealed that the galactitol phosphotransferase system transporter protein GatA is an acid-tolerance factor that assists E. coli in improving its resistance to a variety of organic acids. Enhanced GatA expression increased cell survival under conditions of lethal stress due to D-lactic acid, itaconic acid and succinic acid by 101.8-fold, 29.4-fold and 41.6-fold, respectively. In addition, fermentation patterns for aerobic growth and oxygen-limited production of D-lactic acid were identified, and suitable transition and induction stages were evaluated. GatA effectively compensated for the lack of cellular energy during oxygen limitation and enabled the D-lactic acid producing strain to exhibit more sustainable productivity in acidic fermentation environments with a 55.7% increase in D-lactic acid titer from 9.5 g·L−1 to 14.8 g·L−1 and reduced generation of by-product. Thus, this study developed a method to improve the acid resistance of E. coli cells by compensating for the energy gap without affecting normal cell metabolism while reducing the cost of organic acid production.
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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. FERMENTATION 2022. [DOI: 10.3390/fermentation8110589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022; 11:3063. [PMID: 36230139 PMCID: PMC9563398 DOI: 10.3390/foods11193063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/15/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
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Affiliation(s)
- Yun Lu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- Department of Brewing Engineering, Moutai University, Renhuai 564507, China
| | - Shuqi Xing
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Vatanpour V, Dehqan A, Paziresh S, Zinadini S, Zinatizadeh AA, Koyuncu I. Polylactic acid in the fabrication of separation membranes: A review. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121433] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Ben Farhat L, Aissaoui N, Torrijos R, Luz C, Meca G, Abidi F. Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities. J Appl Microbiol 2022; 133:3069-3082. [PMID: 35924966 DOI: 10.1111/jam.15763] [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: 04/08/2022] [Revised: 07/11/2022] [Accepted: 08/02/2022] [Indexed: 12/01/2022]
Abstract
AIMS The objective of this study is to identify and investigate the antifungal and antioxidant potential of lactic acid bacteria (LAB) isolated from traditional fermented products. METHODS AND RESULTS In this work, a collection of LAB was isolated from traditional fermented products collected in four Tunisian regions. After first screening using the overlay method, seven bacterial strains were retained due to their high antifungal effect. Four strains of Limosilactobacillus fermentum were identified, one strain of Lacticaseibacillus paracasei, one strain of Lacticaseibacillus rhamnosus and one strain of Enterococcus faecium. The antifungal as well as the antioxidant potential of these bacteria were then evaluated. Bacterial strains were effective against six fungal strains with a minimum inhibitory concentrations ranging from 25 to 100 mg/mL and a minimum fungicidal concentrations ranging from 50 to 200 mg/mL. Cell free supernatants of LAB were analyzed by HPLC-DAD and LC-MS-qTOF-MS analysis. Results showed significant production of organic acids as well as several phenolic compounds. Correlation analysis confirmed that PLA and 1,2-Dihydroxybenzene were positively correlated with antifungal potential. The results of the antioxidant activity highlighted an ABTS radical cation scavenging activity ranging from 49% to 57% and a DPPH trapping percentage ranging from 80% to 97%. CONCLUSIONS Therefore, due to these characteristics, identified lactic acid bacteria strains have shown their effectiveness to perform as antifungal and antioxidant agents. SIGNIFICANCE AND IMPACT OF THE STUDY Since microbial contamination is at the root of extensive losses in the food sector, the identified strains or their metabolites can potentially be used as additives to limit microorganism spoilage in food products and increase their shelf life.
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Affiliation(s)
- Leila Ben Farhat
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia.,University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Neyssene Aissaoui
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
| | - Raquel Torrijos
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Carlos Luz
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Giuseppe Meca
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Ferid Abidi
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
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Jayasekara S, Dissanayake L, Jayakody LN. Opportunities in the microbial valorization of sugar industrial organic waste to biodegradable smart food packaging materials. Int J Food Microbiol 2022; 377:109785. [PMID: 35752069 DOI: 10.1016/j.ijfoodmicro.2022.109785] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 05/12/2022] [Accepted: 06/07/2022] [Indexed: 12/20/2022]
Abstract
Many petroleum-derived plastics, including food packaging materials are non-biodegradable and designed for single-use applications. Annually, around 175 Mt. of plastic enters the land and ocean ecosystems due to mismanagement and lack of techno economically feasible plastic waste recycling technologies. Renewable sourced, biodegradable polymer-based food packaging materials can reduce this environmental pollution. Sugar production from sugarcane or sugar beet generates organic waste streams that contain fermentable substrates, including sugars, acids, and aromatics. Microbial metabolism can be leveraged to funnel those molecules to platform chemicals or biopolymers to generate biodegradable food packaging materials that have active or sensing molecules embedded in biopolymer matrices. The smart package can real-time monitor food quality, assure health safety, and provide economic and environmental benefits. Active packaging materials display functional properties such as antimicrobial, antioxidant, and light or gas barrier. This article provides an overview of potential biodegradable smart/active polymer packages for food applications by valorizing sugar industry-generated organic waste. We highlight the potential microbial pathways and metabolic engineering strategies to biofunnel the waste carbon efficiently into the targeted platform chemicals such as lactic, succinate, muconate, and biopolymers, including polyhydroxyalkanoates, and bacterial cellulose. The obtained platform chemicals can be used to produce biodegradable polymers such as poly (butylene adipate-co-terephthalate) (PBAT) that could replace incumbent polyethylene and polypropylene food packaging materials. When nanomaterials are added, these polymers can be active/smart. The process can remarkably lower the greenhouse gas emission and energy used to produce food-packaging material via sugar industrial waste carbon relative to the petroleum-based production. The proposed green routes enable the valorization of sugar processing organic waste into biodegradable materials and enable the circular economy.
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Affiliation(s)
- Sandhya Jayasekara
- School of Biological Science, Southern Illinois University Carbondale, Carbondale, IL, USA
| | - Lakshika Dissanayake
- School of Biological Science, Southern Illinois University Carbondale, Carbondale, IL, USA
| | - Lahiru N Jayakody
- School of Biological Science, Southern Illinois University Carbondale, Carbondale, IL, USA; Fermentation Science Institute, Southern Illinois University Carbondale, Carbondale, IL, USA.
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14
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Cheng Z, Shi C, Gao X, Wang X, Kan G. Biochemical and Metabolomic Responses of Antarctic Bacterium Planococcus sp. O5 Induced by Copper Ion. TOXICS 2022; 10:toxics10060302. [PMID: 35736910 PMCID: PMC9230899 DOI: 10.3390/toxics10060302] [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: 04/26/2022] [Revised: 05/29/2022] [Accepted: 05/30/2022] [Indexed: 01/27/2023]
Abstract
Heavy metal pollution in the Antarctic has gone beyond our imagination. Copper toxicity is a selective pressure on Planococcus sp. O5. We observed relatively broad tolerance in the polar bacterium. The heavy metal resistance pattern is Pb2+ > Cu2+ > Cd2+ > Hg2+ > Zn2+. In the study, we combined biochemical and metabolomics approaches to investigate the Cu2+ adaptation mechanisms of the Antarctic bacterium. Biochemical analysis revealed that copper treatment elevated the activity of antioxidants and enzymes, maintaining the bacterial redox state balance and normal cell division and growth. Metabolomics analysis demonstrated that fatty acids, amino acids, and carbohydrates played dominant roles in copper stress adaptation. The findings suggested that the adaptive mechanisms of strain O5 to copper stress included protein synthesis and repair, accumulation of organic permeable substances, up-regulation of energy metabolism, and the formation of fatty acids.
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15
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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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16
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Palà M, Woods SE, Hatton FL, Lligadas G. RDRP (Meth)acrylic Homo and Block Polymers from Lignocellulosic Sugar Derivatives. MACROMOL CHEM PHYS 2022. [DOI: 10.1002/macp.202200005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marc Palà
- Laboratory of Sustainable Polymers Department of Analytical Chemistry and Organic Chemistry University Rovira i Virgili Tarragona 43007 Spain
| | - Sarah E. Woods
- Department of Materials Loughborough University Loughborough LE11 3TU UK
| | - Fiona L. Hatton
- Department of Materials Loughborough University Loughborough LE11 3TU UK
| | - Gerard Lligadas
- Laboratory of Sustainable Polymers Department of Analytical Chemistry and Organic Chemistry University Rovira i Virgili Tarragona 43007 Spain
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17
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Hanchi H, Sebei K, Mottawea W, Alkasaa I, Hammami R. An agar-based bioassay for accurate screening of the total antioxidant capacity of lactic acid bacteria cell-free supernatants. METHODS IN MICROBIOLOGY 2022; 195:106437. [PMID: 35240200 DOI: 10.1016/j.mimet.2022.106437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/23/2022] [Accepted: 02/23/2022] [Indexed: 10/19/2022]
Abstract
This study aims to develop a new, simple, and efficient method for estimating the total antioxidant capacity of lactic acid bacteria-free supernatant. The bioassay is based on diffusion and reduction of permanganate in agar medium under acidic conditions where the Mn7+ ions are quantitatively oxidized to Mn2+ and shift from an intense purple color to colorless. Hence, the reaction enables fast detection of the bleaching diameter during diffusion of the sample in permanganate agar. This bleaching diameter is correlated to the reducing power of the substance tested. The method was tested and validated to quantify the total antioxidant capacity of culture supernatants of probiotic strains (Lacticaseibacillus rhamnosus LGG and Lactiplantibacillus plantarum 299v) and 25 lactic acid bacteria isolated from a human intestinal origin and compared to the PRAC and DPPH methods. The results were treated statistically by analysis of variance. This method proved to be linear (R2 in the linear experiment of ascorbic acid was 0,99), precise with repeatability intraday RSD of 2.07 to 5.5% and intermediate precision RSD of 2.95 to 5.53%, and accurate (100.29 to 108.58%) at 30 min, 1 h, and 4 h in the selected range of 1.5-5.5 mM of ascorbic acid. The developed permanganate agar reduction bioassay is a fast, reliable, and cost-effective technique for the prescreening and detecting the total antioxidant capacity of supernatants of lactic acid bacteria and possibly other sources of natural antioxidants.
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Affiliation(s)
- Hasna Hanchi
- Nutraceuticals and Functional Proteomics Potential of Biodiversity in Tunisia, Higher Institute of Applied Biological Sciences of Tunis (ISSBAT), University of Tunis El Manar, Tunis, Tunisia.
| | - Khaled Sebei
- Nutraceuticals and Functional Proteomics Potential of Biodiversity in Tunisia, Higher Institute of Applied Biological Sciences of Tunis (ISSBAT), University of Tunis El Manar, Tunis, Tunisia
| | - Walid Mottawea
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Imad Alkasaa
- Doctoral School of Sciences and Technology/Faculty of Public Health Lebanese University, Tripoli, Lebanon
| | - Riadh Hammami
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada.
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18
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Gössi A, Riedl W, Schuur B. Mass transfer analysis and kinetic modeling for process design of countercurrent membrane supported reactive extraction of carboxylic acids. CHEMICAL ENGINEERING SCIENCE: X 2022. [DOI: 10.1016/j.cesx.2021.100119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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19
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Esquivel-Hernández DA, García-Pérez JS, López-Pacheco IY, Iqbal HMN, Parra-Saldívar R. Resource recovery of lignocellulosic biomass waste into lactic acid - Trends to sustain cleaner production. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 301:113925. [PMID: 34731961 DOI: 10.1016/j.jenvman.2021.113925] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 09/16/2021] [Accepted: 10/07/2021] [Indexed: 02/08/2023]
Abstract
Biomass waste generation concerns regulatory authorities to develop novel methods to sustain biotransformation processes. Particularly, lactic acid (LA) is a bulk commodity chemical used in diverse industries and holds a growing global market demand. Recently, lignocellulosic waste biomass is preferred for LA bio-production because of its non-edible and inexpensive nature. However, the information about new pretreatment methods for lignocellulosic feedstock, and novel strains capable to produce LA through fermentation is limited. Therefore, this review highlights the advancement of pretreatments methods of lignocellulosic biomass and biotransformation. Herein, we first briefly explored the main sources of lignocellulosic waste biomass, then we explored their latest advances in pretreatment processes particularly supercritical fluid extraction, and microwave-assisted extraction. Approaches for bioconversion were also analyzed, such as consolidated bioprocessing (CBP), simultaneous saccharification and fermentation (SSF), separate hydrolysis fermentation (SHF), among other alternatives. Also, new trends and approaches were documented, such as metagenomics to find novel strains of microorganisms and the use of recombinant strategies for the creation of new strains. Finally, we developed a holistic and sustainable perspective based on novel microbial ecology tools such as next-gen sequencing, bioinformatics, and metagenomics. All these shed light on the needs to culture powerful microbial isolates, co-cultures, and mixed consortia to improve fermentation processes with the aim of optimizing cultures and feedstock pretreatments.
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Affiliation(s)
- Diego A Esquivel-Hernández
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico; Departamento de Microbiologia Molecular, Instituto de Biotecnologia, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Morelos, Mexico
| | - J Saúl García-Pérez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico
| | - Itzel Y López-Pacheco
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico.
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20
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Jang BK, Ju Y, Jeong D, Jung SK, Kim CK, Chung YS, Kim SR. l-Lactic Acid Production Using Engineered Saccharomyces cerevisiae with Improved Organic Acid Tolerance. J Fungi (Basel) 2021; 7:jof7110928. [PMID: 34829217 PMCID: PMC8624227 DOI: 10.3390/jof7110928] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/29/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
Lactic acid is mainly used to produce bio-based, bio-degradable polylactic acid. For industrial production of lactic acid, engineered Saccharomyces cerevisiae can be used. To avoid cellular toxicity caused by lactic acid accumulation, pH-neutralizing agents are used, leading to increased production costs. In this study, lactic acid-producing S. cerevisiae BK01 was developed with improved lactic acid tolerance through adaptive laboratory evolution (ALE) on 8% lactic acid. The genetic basis of BK01 could not be determined, suggesting complex mechanisms associated with lactic acid tolerance. However, BK01 had distinctive metabolomic traits clearly separated from the parental strain, and lactic acid production was improved by 17% (from 102 g/L to 119 g/L). To the best of our knowledge, this is the highest lactic acid titer produced by engineered S. cerevisiae without the use of pH neutralizers. Moreover, cellulosic lactic acid production by BK01 was demonstrated using acetate-rich buckwheat husk hydrolysates. Particularly, BK01 revealed improved tolerance against acetic acid of the hydrolysates, a major fermentation inhibitor of lignocellulosic biomass. In short, ALE with a high concentration of lactic acid improved lactic acid production as well as acetic acid tolerance of BK01, suggesting a potential for economically viable cellulosic lactic acid production.
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Affiliation(s)
- Byeong-Kwan Jang
- Major in Food Application Technology, School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (B.-K.J.); (Y.J.); (D.J.); (S.-K.J.)
| | - Yebin Ju
- Major in Food Application Technology, School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (B.-K.J.); (Y.J.); (D.J.); (S.-K.J.)
| | - Deokyeol Jeong
- Major in Food Application Technology, School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (B.-K.J.); (Y.J.); (D.J.); (S.-K.J.)
| | - Sung-Keun Jung
- Major in Food Application Technology, School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (B.-K.J.); (Y.J.); (D.J.); (S.-K.J.)
| | - Chang-Kil Kim
- Department of Horticulture, Kyungpook National University, Daegu 41566, Korea;
| | - Yong-Suk Chung
- Department of Plant Resources and Environment, Jeju National University, Jeju 63243, Korea
- Correspondence: (Y.-S.C.); (S.-R.K.)
| | - Soo-Rin Kim
- Major in Food Application Technology, School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (B.-K.J.); (Y.J.); (D.J.); (S.-K.J.)
- Correspondence: (Y.-S.C.); (S.-R.K.)
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21
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Nanocomposite PLA/C20A Nanoclay by Ultrasound-Assisted Melt Extrusion for Adsorption of Uremic Toxins and Methylene Blue Dye. NANOMATERIALS 2021; 11:nano11102477. [PMID: 34684919 PMCID: PMC8537835 DOI: 10.3390/nano11102477] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/13/2021] [Accepted: 09/18/2021] [Indexed: 12/04/2022]
Abstract
Design of functional materials it is of great importance to address important problems in the areas of health and environment. In the present work, the synthesis and application of poly-meric nanocomposite materials with poly (lactic acid) (PLA) and modified nanoclay (cloisite 20A) with 1,4-diaminobutane dihydrochloride at different reaction times were studied. The concentra-tions of the nanoclays in the PLA matrix were 0.5, 1 and, 5% by weight (wt%). TGA showed that sample C20AM 120 (120 min of treatment) obtained the highest degree of modification considering the weight losses of the analyzed samples. An FT-IR signal at 1443 cm−1 suggests that the organic modifier is intercalated between the galleries of the clay. XRD, SEM and XPS suggest good disper-sion at low concentrations of the nanoclay. Adsorption tests revealed that the highest percentage of removal of uremic toxins and methylene blue was the sample with 5% wt/wt chemically modified nanoclay, suggesting good affinity between the modified nanoclays in the PLA matrix with the nitrogenous compounds.
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22
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Recent Advances in Lactic Acid Production by Lactic Acid Bacteria. Appl Biochem Biotechnol 2021; 193:4151-4171. [PMID: 34519919 DOI: 10.1007/s12010-021-03672-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 09/03/2021] [Indexed: 02/07/2023]
Abstract
Lactic acid can synthesize high value-added chemicals such as poly lactic acid. In order to further minimize the cost of lactic acid production, some effective strategies (e.g., effective mutagenesis and metabolic engineering) have been applied to increase productive capacity of lactic acid bacteria. In addition, low-cost cheap raw materials (e.g., cheap carbon source and cheap nitrogen source) are also used to reduce the cost of lactic acid production. In this review, we summarized the recent developments in lactic acid production, including efficient strain modification technology (high-efficiency mutagenesis means, adaptive laboratory evolution, and metabolic engineering), the use of low-cost cheap raw materials, and also discussed the future prospects of this field, which could promote the development of lactic acid industry.
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23
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de Albuquerque TL, Marques Júnior JE, de Queiroz LP, Ricardo ADS, Rocha MVP. Polylactic acid production from biotechnological routes: A review. Int J Biol Macromol 2021; 186:933-951. [PMID: 34273343 DOI: 10.1016/j.ijbiomac.2021.07.074] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/07/2021] [Accepted: 07/11/2021] [Indexed: 12/13/2022]
Abstract
Polylactic acid (PLA) has been highlighted as an important polymer due to its high potential for applicability in various areas, such as in the chemical, medical, pharmaceutical or biotechnology field. Very recently, studies have reported its use as a basic component for the production of personal protective equipment (PPE) required for the prevention of Sars-Cov-2 contamination, responsible for the cause of coronavirus disease, which is currently a major worldwide sanitary and social problem. PLA is considered a non-toxic, biodegradable and compostable plastic with interesting characteristics from the industrial point of view, and it emerges as a promising product under the concept of "green plastic", since most of the polymers produced currently are petroleum-based, a non-renewable raw material. Biotechnology routes have been mentioned as potential methodologies for the production of this polymer, especially by enzymatic routes, in particular by use of lipases enzymes. The availability of pure lactic acid isomers is a fundamental aspect of the manufacture of PLA with more interesting mechanical and thermal properties. Due to the technological importance that PLA-based polymers are acquiring, as well as their characteristics and applicability in several fields, especially medical, pharmaceutical and biotechnology, this review article sought to gather very recent information regarding the development of research in this area. The main highlight of this study is that it was carried out from a biotechnological point of view, aiming at a totally green bioplastic production, since the obtaining of lactic acid, which will be used as raw material for the PLA synthesis, until the degradation of the polymer obtained by biological routes.
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Affiliation(s)
- Tiago Lima de Albuquerque
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - José Edvan Marques Júnior
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Lívia Pinheiro de Queiroz
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Anderson Diógenes Souza Ricardo
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Maria Valderez Ponte Rocha
- Universidade Federal do Ceará, Campus do Pici, Departament of Chemical Engineering, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil.
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24
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Moreira MTC, Martins E, Perrone ÍT, de Freitas R, Queiroz LS, de Carvalho AF. Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss. Compr Rev Food Sci Food Saf 2021; 20:3267-3283. [PMID: 34146458 DOI: 10.1111/1541-4337.12774] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 04/18/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022]
Abstract
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.
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Affiliation(s)
| | - Evandro Martins
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Ítalo Tuler Perrone
- Pharmaceutical Sciences Department, Universidade Federal de Juiz de Fora, Minas Gerais, Brazil
| | - Rosângela de Freitas
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Lucas Sales Queiroz
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
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25
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Baldi N, de Valk SC, Sousa-Silva M, Casal M, Soares-Silva I, Mans R. Evolutionary engineering reveals amino acid substitutions in Ato2 and Ato3 that allow improved growth of Saccharomyces cerevisiae on lactic acid. FEMS Yeast Res 2021; 21:6286924. [PMID: 34042971 DOI: 10.1093/femsyr/foab033] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 05/25/2021] [Indexed: 12/11/2022] Open
Abstract
In Saccharomyces cerevisiae, the complete set of proteins involved in transport of lactic acid across the cell membrane has not been determined. In this study, we aimed to identify transport proteins not previously described to be involved in lactic acid transport via a combination of directed evolution, whole-genome resequencing and reverse engineering. Evolution of a strain lacking all known lactic acid transporters on lactate led to the discovery of mutated Ato2 and Ato3 as two novel lactic acid transport proteins. When compared to previously identified S. cerevisiae genes involved in lactic acid transport, expression of ATO3T284C was able to facilitate the highest growth rate (0.15 ± 0.01 h-1) on this carbon source. A comparison between (evolved) sequences and 3D models of the transport proteins showed that most of the identified mutations resulted in a widening of the narrowest hydrophobic constriction of the anion channel. We hypothesize that this observation, sometimes in combination with an increased binding affinity of lactic acid to the sites adjacent to this constriction, are responsible for the improved lactic acid transport in the evolved proteins.
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Affiliation(s)
- Nicolò Baldi
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | - Sophie Claire de Valk
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | - Maria Sousa-Silva
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Margarida Casal
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Isabel Soares-Silva
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Robert Mans
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
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Tian X, Liu X, Zhang Y, Chen Y, Hang H, Chu J, Zhuang Y. Metabolic engineering coupled with adaptive evolution strategies for the efficient production of high-quality L-lactic acid by Lactobacillus paracasei. BIORESOURCE TECHNOLOGY 2021; 323:124549. [PMID: 33406469 DOI: 10.1016/j.biortech.2020.124549] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/10/2020] [Accepted: 12/11/2020] [Indexed: 05/26/2023]
Abstract
The main indicators for industrial production of high-quality lactic acid at elevated temperatures are high titer, productivity, yield, and optical purity. However, no such strains have been reported to meet all these requirements simultaneously. In this study, a high optical purity L-lactic acid producing strain is developed through the CRISPR-Cas9 gene editing platform. Further, adaptive evolution was used to breed and select a high-performance strain (NCBIO01-M2-ldhL1-HT) that could efficiently produce L-lactic acid at a high temperature of 45℃. This strain produced 221.0 g/L of L-lactic acid in open fermentation with high initial glucose concentration. Also, L-lactic acid productivity and yield was above 7.5 g/L/h and 0.96 g/g respectively, as well as the optical purity of L-lactic acid in the fermentation broth exceeded 99.1%. In short, this breeding strain possess high potential to be considered for the commercial production of polymer-grade L-lactic acid.
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Affiliation(s)
- Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Xuehua Liu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Yifan Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Yang Chen
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Haifeng Hang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Ju Chu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
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Sadaf A, Kumar S, Nain L, Khare SK. Bread waste to lactic acid: Applicability of simultaneous saccharification and solid state fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101934] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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28
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Construction of lactic acid-tolerant Saccharomyces cerevisiae by using CRISPR-Cas-mediated genome evolution for efficient d-lactic acid production. Appl Microbiol Biotechnol 2020; 104:9147-9158. [DOI: 10.1007/s00253-020-10906-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/09/2020] [Accepted: 09/13/2020] [Indexed: 12/31/2022]
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29
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Carpinelli Macedo JV, de Barros Ranke FF, Escaramboni B, Campioni TS, Fernández Núñez EG, de Oliva Neto P. Cost-effective lactic acid production by fermentation of agro-industrial residues. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101706] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Valdez Castillo M, Laxman Pachapur V, Brar SK, Naghdi M, Arriaga S, Ávalos Ramirez A. Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Crit Rev Biotechnol 2020; 40:930-950. [PMID: 32693642 DOI: 10.1080/07388551.2020.1792407] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey is a liquid residue generated during the production of cheese and yogurt. It has a pH between 3.9 and 5.6, and a high chemical oxygen demand (COD), from 60 to 80 g/L. Whey contains lactose, proteins, and minerals. Globally, approximately 50% of the whey generated is untreated and is released directly into the environment, which represents an environmental risk. To overcome whey management problems, conventional thermo-physical valorization treatments have been explored, which are complex, costly and energy-intensive. As an alternative, whey fermentation processes employing bacteria, fungi and yeast are economical and promising methods. Among them, yeast fermentation creates value-added products such as antimicrobials, biofuels, aromas, flavors, and antioxidants with no need for previous conditioning of the whey, such as hydrolysis of the lactose, prior to whey biorefining. The biorefining concept applied to whey is discussed using chemical and biological transformation pathways, showing their pluses and minuses, such as technical drawbacks. The main challenges and solutions for the production of fusel alcohols, specifically for 2-phenylethanol, are also discussed in this review.
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Affiliation(s)
- Mariana Valdez Castillo
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Vinayak Laxman Pachapur
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Satinder Kaur Brar
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, Canada
| | - Mitra Naghdi
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Sonia Arriaga
- División de Ciencias Ambientales, Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), San Luis Potosí, México
| | - Antonio Ávalos Ramirez
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Centre National en Électrochimie et en Technologies Environnementales Inc, Shawinigan, Canada
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Abstract
Food is a precious commodity, and its production can be resource-intensive [...]
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Cubas-Cano E, González-Fernández C, Ballesteros I, Tomás-Pejó E. Efficient utilization of hydrolysates from steam-exploded gardening residues for lactic acid production by optimization of enzyme addition and pH control. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 107:235-243. [PMID: 32325410 DOI: 10.1016/j.wasman.2020.04.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/26/2020] [Accepted: 04/01/2020] [Indexed: 05/12/2023]
Abstract
The expansion of urban green areas has boosted the accumulation of gardening lignocellulosic residues that could be potentially used to produce platform chemicals like lactic acid. However, when using lignocelluloses, pretreatment step, such as steam explosion, is often needed to favour sugar release. Considering that the conversion of glucose from cellulose has been widely addressed, this work is focused on the valorisation of the steam-exploded gardening liquid fraction rich in hemicellulosic sugars. Since oligomeric sugars are usually solubilized during steam explosion, an enzymatic hydrolysis step was required in some cases to increase the monosaccharides content. Although the presence of inhibitors released during pretreatment (e.g. formic acid) hindered hydrolysis yields, the addition of hemicellulases and the enzyme dosage optimization resulted in 85%, 89% and 95% of glucose, xylose and arabinose release from soluble oligomers, respectively. Lactobacillus pentosus CECT4023T was used for lactic acid fermentation of C6 and C5 sugars from the hydrolysate with the highest sugars concentration, that did not require enzymatic hydrolysis. Xylose consumption was hampered due to the inhibitory effect of acids that produced pH drop. Different pH control systems were applied and automatic NaOH addition in bioreactor resulted in 21 g L-1 of lactic acid (95% of the maximum theoretical yield) that implied 44% increase in lactic acid production when compared with flask fermentation. These results provide new insights for the valorisation of emerging lignocellulosic materials like gardening residues into high added-value products.
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Affiliation(s)
- Enrique Cubas-Cano
- IMDEA Energy Institute, Biotechnological Processes Unit, 28935 Móstoles, Spain
| | | | | | - Elia Tomás-Pejó
- IMDEA Energy Institute, Biotechnological Processes Unit, 28935 Móstoles, Spain.
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33
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Up-concentration of succinic acid, lactic acid, and ethanol fermentations broths by forward osmosis. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2019.107482] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Production of D-Lactic Acid by the Fermentation of Orange Peel Waste Hydrolysate by Lactic Acid Bacteria. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation6010001] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lactic acid is one the most interesting monomer candidates to replace some petroleum- based monomers. The application of conventional poly-lactic acid (PLA) is limited due to insufficient thermal properties. This limitation can be overcome by blending poly-D and poly-L-lactic acid. The main problem is the limited knowledge of D-lactic acid (D-LA) production. Efficient biochemical processes are being developed in order to synthesize D-LA from orange peel waste (OPW). OPW is an interesting renewable raw material for biorefinery processes of biocatalytic, catalytic or thermal nature owing to its low lignin and ash content. Bioprocessing of the pretreated OPW is carried out by enzymatic hydrolysis and fermentation of the released sugars to produce D-LA. Several strains of the species Lactobacillus delbrueckii ssp. bulgaricus have been evaluated for the production of D-LA from OPW hydrolysate using Lactobacillus delbrueckii ssp. delbrueckii CECT 286 as a reference strain since its performance in this kind of substrate have been widely reported in previous studies. Preliminary results show that Lactobacillus delbrueckii ssp. bulgaricus CECT 5037 had the best performance with a yield of 84% w/w for D-LA production and up to 95% (e.e.).
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35
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Singhvi MS, Gokhale DV. Lignocellulosic biomass: Hurdles and challenges in its valorization. Appl Microbiol Biotechnol 2019; 103:9305-9320. [DOI: 10.1007/s00253-019-10212-7] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 10/17/2019] [Accepted: 10/20/2019] [Indexed: 12/13/2022]
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36
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Lübeck M, Lübeck PS. Application of lactic acid bacteria in green biorefineries. FEMS Microbiol Lett 2019; 366:5304611. [PMID: 30715346 DOI: 10.1093/femsle/fnz024] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 01/29/2019] [Indexed: 12/17/2022] Open
Abstract
Lactic acid bacteria (LAB) have extensive industrial applications as producers of lactic acid, as probiotics, as biocontrol agents and as biopreservatives. LAB play a large role in food fermentation and in silage processes, where crops such as grass, legumes, cereals or corn are fermented into high-moisture feed that is storable and can be used to feed cattle, sheep or other ruminants. LAB also have great applications within green biorefineries, with simultaneous production of protein-rich feed for monogastric animals, silage or feed pellets for ruminants and production of lactic acid or specific amino acids. In green biorefineries, fresh or ensiled wet biomass is mechanically fractionated into green juice and solid residues (press cake), where the plant juice, for example, can be used for production of lactic acid using LAB. In a process named 'ENLAC', recovery of protein and chlorophyll from silage by simultaneous lactic acid fermentation and enzyme hydrolysis has been developed. Furthermore, a process for protein recovery was recently developed by applying a specific LAB starter culture to green juice from freshly harvested crops. This paper focuses on reviewing LAB for their applications within biorefining of 'green' crops such as clover, alfalfa, grasses and other green plant materials.
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Affiliation(s)
- Mette Lübeck
- Section for Sustainable Biotechnology, Department of Chemistry and Bioscience, Aalborg University Copenhagen, A C Meyers Vaenge 15, 2450 Copenhagen SV, Denmark
| | - Peter Stephensen Lübeck
- Section for Sustainable Biotechnology, Department of Chemistry and Bioscience, Aalborg University Copenhagen, A C Meyers Vaenge 15, 2450 Copenhagen SV, Denmark
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37
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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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38
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Yang H, Yu Y, Fu C, Chen F. Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus. Front Microbiol 2019; 10:1616. [PMID: 31447789 PMCID: PMC6691051 DOI: 10.3389/fmicb.2019.01616] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Accepted: 06/28/2019] [Indexed: 11/29/2022] Open
Abstract
Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products. Currently, knowledge of bacterial AR mainly comes from the strong acid (such as hydrochloric acid) stresses, whereas AR mechanisms against organic weak acids (such as acetic acid), which are indeed encountered by bacteria, are less understood. Acetic acid bacteria (AAB), with the ability to produce acetic acid up to 20 g/100 mL, possess outstanding acetic acid tolerance, which is conferred by their unique AR mechanisms, including pyrroloquinoline quinine-dependent alcohol dehydrogenase, acetic acid assimilation and molecular chaperons. The distinguished AR of AAB toward acetic acid may provide a paradigm for research in bacterial AR against weak organic acids. In order to understand AAB’s AR mechanism more holistically, omics approaches have been employed in the corresponding field. However, the currently reported transcriptomic study was processed under a low-acidity (1 g/100 mL) environment, which could not reflect the general conditions that AAB are usually faced with. This study performed RNA-Seq transcriptomic analysis investigating AR mechanisms in Acetobacter pasteurianus CGMCC 1.41, a widely used vinegar-brewing AAB strain, at different stages of fermentation, namely, under different acetic acid concentrations (from 0.6 to 6.03 g/100 mL). The results demonstrated the even and clustered genomic distribution of up- and down-regulated genes, respectively. Difference in AR between AAB and other microorganisms was supported by the down-regulation of urea degradation and trehalose synthesis-related genes in response to acetic acid. Detailed analysis reflected the role of ethanol respiration as the main energy source and the limited effect of acetic acid assimilation on AR during fermentation as well as the competition between ethanol respiratory chain and NADH, succinate dehydrogenase-based common respiratory chain. Molecular chaperons contribute to AR, too, but their regulatory mechanisms require further investigation. Moreover, pathways of glucose catabolism and fatty acid biosynthesis are also related to AR. Finally, 2-methylcitrate cycle was proposed as an AR mechanism in AAB for the first time. This study provides new insight into AR mechanisms of AAB, and it also indicates the existence of numerous undiscovered AR mechanisms.
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Affiliation(s)
- Haoran Yang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yongjian Yu
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang, China
| | - Caixia Fu
- Hubei Tulaohan Flavouring and Food Co., Ltd., Yichang, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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39
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Singhvi MS, Zinjarde SS, Gokhale DV. Polylactic acid: synthesis and biomedical applications. J Appl Microbiol 2019; 127:1612-1626. [PMID: 31021482 DOI: 10.1111/jam.14290] [Citation(s) in RCA: 301] [Impact Index Per Article: 60.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/29/2019] [Accepted: 04/16/2019] [Indexed: 12/13/2022]
Abstract
Social and economic development has driven considerable scientific and engineering efforts on the discovery, development and utilization of polymers. Polylactic acid (PLA) is one of the most promising biopolymers as it can be produced from nontoxic renewable feedstock. PLA has emerged as an important polymeric material for biomedical applications on account of its properties such as biocompatibility, biodegradability, mechanical strength and process ability. Lactic acid (LA) can be obtained by fermentation of sugars derived from renewable resources such as corn and sugarcane. PLA is thus an eco-friendly nontoxic polymer with features that permit use in the human body. Although PLA has a wide spectrum of applications, there are certain limitations such as slow degradation rate, hydrophobicity and low impact toughness associated with its use. Blending PLA with other polymers offers convenient options to improve associated properties or to generate novel PLA polymers/blends for target applications. A variety of PLA blends have been explored for various biomedical applications such as drug delivery, implants, sutures and tissue engineering. PLA and their copolymers are becoming widely used in tissue engineering for function restoration of impaired tissues due to their excellent biocompatibility and mechanical properties. The relationship between PLA material properties, manufacturing processes and development of products with desirable characteristics is described in this article. LA production, PLA synthesis and their applications in the biomedical field are also discussed.
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Affiliation(s)
- M S Singhvi
- Institute of Bioinformatics and Biotechnology, Savitribai Phule Pune University, Pune, India
| | - S S Zinjarde
- Institute of Bioinformatics and Biotechnology, Savitribai Phule Pune University, Pune, India
| | - D V Gokhale
- CSIR-National Chemical Laboratory, NCIM Resource Centre, Pune, India
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Bulysheva AA, Sori N, Francis MP. Direct crystal formation from micronized bone and lactic acid: The writing on the wall for calcium-containing crystal pathogenesis in osteoarthritis? PLoS One 2018; 13:e0202373. [PMID: 30388106 PMCID: PMC6214494 DOI: 10.1371/journal.pone.0202373] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 10/23/2018] [Indexed: 01/18/2023] Open
Abstract
Introduction Pathological calcium-containing crystals accumulating in the joints, synovial fluid, and soft tissues are noted in most elderly patients, yet arthritic crystal formation remains idiopathic. Interestingly, elevated lactic acid and bone erosion are frequently among the comorbidities and clinical features of patients with highest incidence of crystal arthropathies. This work shows that bone particulates (modeling bone erosion) dissolve in lactic acid and directly generate crystals, possibly presenting a mechanism for crystal accumulation in osteoarthritis. Methods and results Micronized human bone (average particle size of 160 μm x 79 μm) completely dissolved in lactic acid in 48 hours, and in synovial fluid with 500 mMol lactic acid in 5 days, generating birefringent rhomboid and rod-shaped crystals. SEM analysis with energy dispersive x-ray spectroscopy of these crystals showed average dimensions of around 2 μm x 40 μm, which contained oxygen, calcium and phosphorous at 8.64:1.85:1. Raman spectroscopy of the generated crystals further showed 910/cm and 1049/cm peaks, aligning with calcium oxalate monohydrate and calcium pyrophosphate, respectively. Conclusions This work shows that lactic acid and micronized mineralized bone together directly generate calcium-containing crystals. These observations may provide insights into the elusive etiology of arthritis with crystal involvement, possibly indicating lactic acid as a clinical target for treatment.
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Affiliation(s)
- Anna A. Bulysheva
- Frank Reidy Research Center for Bioelectrics, Old Dominion University, Norfolk, VA, United States of America
| | - Nardos Sori
- Old Dominion University, Department of Health Sciences, Norfolk, VA, United States of America
- Department of Biomedical Sciences, Eastern Virginia Medical School, Norfolk, VA, United States of America
| | - Michael P. Francis
- Department of Biomedical Sciences, Eastern Virginia Medical School, Norfolk, VA, United States of America
- Embody, Norfolk, VA, United States of America
- * E-mail:
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Production of D-lactic acid by Lactobacillus delbrueckii ssp. delbrueckii from orange peel waste: techno-economical assessment of nitrogen sources. Appl Microbiol Biotechnol 2018; 102:10511-10521. [PMID: 30324487 DOI: 10.1007/s00253-018-9432-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 09/19/2018] [Accepted: 09/25/2018] [Indexed: 10/28/2022]
Abstract
In this study, the effect of several organic nitrogen sources (namely peptone, meat extract-ME, yeast extract-YE, and corn steep liquor-CSL) on D-lactic acid production by Lactobacillus delbrueckii ssp. delbrueckii has been studied. While lactic acid bacteria (LAB) are well-known for their complex nutritional requirements, organic nitrogen source-related cost can be as high as 38% of total operational costs (OPEX), being its nature and concentration critical factors in the growth and productivity of the selected strain. Corn steep liquor (CSL) has been chosen for its adequacy, on the grounds of the D-lactic acid yield, productivity, and its cost per kilogram of product. Finally, orange peel waste hydrolysate supplemented with 37 g/l CSL has been employed for D-lactic acid production, reaching a final yield of 88% and a productivity of 2.35 g/l h. CSL cost has been estimated at 90.78$/ton of D-lactate.
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