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Mohellebi N, Hamma-Faradji S, Bendjeddou K, Ait Meddour A, Benchikh Y, Bendali F, Belguesmia Y, Drider D. Biopreservation of Fresh Sardines ( Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations. Foods 2024; 13:368. [PMID: 38338504 PMCID: PMC10855054 DOI: 10.3390/foods13030368] [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: 12/18/2023] [Revised: 01/12/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Lactiplantibacillus plantarum OV50 is a novel strain that was isolated from Algerian olives. Prior to its use as a natural biopreservative, OV50 underwent characterization for various functions. OV50 shows no proteolytic, lipolytic, or hemolytic activity. In addition, it is non-cytotoxic to eukaryotic cells and does not exhibit acquired antibiotic resistance. OV50 was tested with Pseudomonas aeruginosa ATCC 27835, Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, and Vibrio cholerae ATCC 14035 in a sardine based-medium at 37 °C and 7 °C. At 37 °C, OV50 completely inhibited the growth of these foodborne pathogens for a maximum of 6 h. At 7 °C, it suppressed their growth for a maximum of 8 days, except for S. aureus ATCC 6538, whose growth was reduced from 4 to 2 log CFU/mL. Microbiological counts, total volatile basic nitrogen (TVB-N), and peroxide values (PV) concentrations were determined in fresh sardines inoculated with OV50 and kept at 7 °C for 12 days. The inoculated sardines showed a significant reduction in TVB-N levels at D8 (34.9 mg/100 g) compared to the control (59.73 mg/100 g) and in PV concentrations at D4 (6.67 meq/kg) compared to the control (11.44 meq/kg), as well as a significant reduction in the numbers of Enterobacterales, Coliforms, Pseudomonas spp., Vibrio spp., and S. aureus At D8 and D12 compared to the control. Taken together, these results indicate that OV50 can improve the microbiological safety, freshness, and quality of sardines.
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Affiliation(s)
- Nassima Mohellebi
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Samia Hamma-Faradji
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Kamel Bendjeddou
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Amel Ait Meddour
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Yassine Benchikh
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria;
- Laboratoire de Biotechnologie et Qualité des Aliments, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Constantine 1 Frères Mentouri, 25000 Constantine, Algeria
| | - Farida Bendali
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Yanath Belguesmia
- Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV—Institut Charles Viollette, 59000 Lille, France;
| | - Djamel Drider
- Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV—Institut Charles Viollette, 59000 Lille, France;
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Li Q, Kashyap AJ, Zhu Q, Chen F. Dynamical behaviours of discrete amensalism system with fear effects on first species. MATHEMATICAL BIOSCIENCES AND ENGINEERING : MBE 2024; 21:832-860. [PMID: 38303445 DOI: 10.3934/mbe.2024035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2024]
Abstract
Amensalism, a rare yet impactful symbiotic relationship in ecological systems, is the focus of this study. We examine a discrete-time amensalism system by incorporating the fear effect on the first species. We identify the plausible equilibrium points and analyze their local stability conditions. The global attractivity of the positive equilibrium, $ E^* $, and the boundary equilibrium, $ E_1 $, are analyzed by exploring threshold conditions linked to the level of fear. Additionally, we analyze transcritical bifurcations and flip bifurcations exhibited by the boundary equilibrium points analytically. Considering some biologically feasible parameter values, we conduct extensive numerical simulations. From numerical simulations, it is observed that the level of fear has a stabilizing effect on the system dynamics when it increases. It eventually accelerates the extinction process for the first species as the level of fear continues to increase. These findings highlight the complex interplay between external factors and intrinsic system dynamics, enriching potential mechanisms for driving species changes and extinction events.
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Affiliation(s)
- Qianqian Li
- School of Mathematics and Statistics, Fuzhou University, Fuzhou 350108, China
| | | | - Qun Zhu
- School of Mathematics and Statistics, Fuzhou University, Fuzhou 350108, China
| | - Fengde Chen
- School of Mathematics and Statistics, Fuzhou University, Fuzhou 350108, China
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Djobo O, Sina H, Tagba S, Ahyi V, Savadogo A, Adjanohoun A, Rendueles M, Baba-Moussa L. Bio-production of lactic and lactobionic acids using whey from the production of cow's milk Wagashi cheese in Benin. Front Nutr 2022; 9:1020934. [PMID: 36324617 PMCID: PMC9618735 DOI: 10.3389/fnut.2022.1020934] [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] [Accepted: 09/30/2022] [Indexed: 11/21/2022] Open
Abstract
Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally treated. Its use as a source for lactobionic and lactic acids production by Pseudomonas taetrolens and Lactobacillus casei is studied in this work, being also a proposal that can greatly boost economically the dairy sector in the country and reduce the end-of-cycle impact of the residue. To our knowledge, no data is available in the metabolization of Bénin's traditional cheese whey and its potential transformation into commercially valuable products such as lactobionic and lactic acids. With bulk filtration, non-controlled pH batch fermentations and without nutrients supplementation, 66 and 22% of lactose in the traditional cheese whey have been converted into lactobionic acid and lactic acid using Pseudomonas taetrolens and Lactobacillus casei, respectively. Those are important results that encourage to enhance the bioprocesses used in a cost-effective way in order to scale up an industrial production.
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Affiliation(s)
- Oumarou Djobo
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
- Department of Chemical Engineering, IRGIB-Africa, Cotonou, Benin
| | - Haziz Sina
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Souriatou Tagba
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Virgile Ahyi
- Department of Chemical Engineering, IRGIB-Africa, Cotonou, Benin
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | | | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Lamine Baba-Moussa
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
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Sarenkova I, Sáez‐Orviz S, Ciprovica I, Rendueles M, Díaz M. Lactobionic acid production by
Pseudomonas taetrolens
in a fed‐batch bioreactor using acid whey as substrate. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Inga Sarenkova
- Faculty of Food Technology Latvia University of Life Sciences and Technologies 22a Rigas Street Jelgava Latvia
| | - Sara Sáez‐Orviz
- Department of Chemical Engineering and Environmental Technology Faculty of Chemistry University of Oviedo Av. Julian Clavería 8 Oviedo 33006 Spain
| | - Inga Ciprovica
- Faculty of Food Technology Latvia University of Life Sciences and Technologies 22a Rigas Street Jelgava Latvia
| | - Manuel Rendueles
- Department of Chemical Engineering and Environmental Technology Faculty of Chemistry University of Oviedo Av. Julian Clavería 8 Oviedo 33006 Spain
| | - Mario Díaz
- Department of Chemical Engineering and Environmental Technology Faculty of Chemistry University of Oviedo Av. Julian Clavería 8 Oviedo 33006 Spain
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Sáez-Orviz S, Marcet I, Rendueles M, Díaz M. Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation. MEMBRANES 2022; 12:membranes12020115. [PMID: 35207037 PMCID: PMC8875862 DOI: 10.3390/membranes12020115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/13/2022] [Accepted: 01/18/2022] [Indexed: 02/04/2023]
Abstract
Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by Pseudomonas taetrolens LMG 2336 to produce a prebiotic compound (lactobionic acid, LBA). Endotoxins produced by these microorganisms were successfully removed using microfiltration techniques, allowing the fermented whey permeate to be used in the food industry. The fermented whey permeate was used to develop prebiotic edible films by adding two different concentrations of gelatine (0.45 and 0.9 g gelatine g−1 LBA; LBA45 and LBA90). Furthermore, Lactobacillus plantarum CECT 9567 was added as a probiotic microorganism (LP45 and LP90), creating films containing both a prebiotic and a probiotic. The mechanical properties, water solubility, light transmittance, colour, and microstructure of the films were fully characterised. Additionally, the LBA and probiotic concentration in LP45 and LP90 were monitored under storage conditions. The strength and water solubility of the films were affected by the presence of LBA, and though all these films were homogeneous, they were slightly opaque. In LP45 and LP90, the presence of LBA as a prebiotic improved the viability of L. plantarum during cold storage, compared to the control. Therefore, these films could be used in the food industry to coat different foodstuffs to obtain functional products.
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Bhushan B, Sakhare SM, Narayan KS, Kumari M, Mishra V, Dicks LMT. Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component Analysis. Probiotics Antimicrob Proteins 2020; 13:453-467. [PMID: 32808141 DOI: 10.1007/s12602-020-09696-x] [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: 12/19/2022]
Abstract
Lactic acid bacteria (LAB) are known for their probiotic properties, but only a few strains produce riboflavin. We evaluated the probiotic properties of four riboflavin-producing strains of Lactobacillus plantarum (BBC33, BBC32A, BIF43, and BBC32B) by using in vitro assessment and carried out multivariate principal component analysis (PCA) to select the best strain. Safety, antioxidant, and exopolysaccharide-producing properties were also studied. Lact. plantarum BBC33 showed better probiotic potential, followed by strain BIF43. Lact. plantarum BBC32A degraded mucin and excluded as a potential probiotic candidate. Lact. plantarum BIF43, BBC33, and BBC32A tolerated simulated gastrointestinal conditions and their overnight cell-free culture supernatants (CFSs, pH 4.0-4.3) inhibited the growth of Escherichia coli AF10, Salmonella Typhi MTCC98, Bacillus cereus NCDC250, and Pseudomonas aeruginosa NCDC105. Lact. plantarum BIF43 and BBC33 did not degrade mucin, adhered to human epithelial colorectal adenocarcinoma Caco-2 cells (22-25%), and aggregated with indicators (30-50%). Moreover, both were non-hemolytic and sensitive to most antibiotics tested. Of the two selected strains, BIF43 showed better exopolysaccharides (EPS) producing phenotype. The CFSs of all strains showed high (85-93%) 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. PCA confirmed the results obtained from in vitro probiotic experiments and supported the selection of Lact. plantarum BIF33 and BBC43, as potential probiotics.
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Affiliation(s)
- Bharat Bhushan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Sumit M Sakhare
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Kapil Singh Narayan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Mamta Kumari
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Vijendra Mishra
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India.
| | - Leon M T Dicks
- Department of Microbiology, Stellenbosch University, Stellenbosch, 7600, South Africa
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Potential Cultivation of Lactobacillus pentosus from Human Breastmilk with Rapid Monitoring through the Spectrophotometer Method. Processes (Basel) 2020. [DOI: 10.3390/pr8080902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The present study focused on the development of a new method to determine the lag phase of Lactobacillus in breast milk which was attained during the 1st, 3rd, and 6th month (M1, M3, and M6). The colonies’ phylogenetic analysis, derived from the 16S rRNA gene sequences, was evaluated with genus Lactobacillus pentosus and achieved a similarity value of 99%. Raman spectroscopy in optical densities of 600 nm (OD600) were used for six consecutive days to observe the changes of the cell growth rate. The values of OD600 were well fitted with the regression model. From this work, M1 was found to be the longest lag phase in 18 h, and it was 17% to 27% longer compared to M3 and M6, respectively. However, the samples of M3 and M6 showed the shortest duration in reaching 0.5 of OD600 nm (16 h) which was enhanced by 80% and 96% compared to M1, respectively. These studies will be of significance when applied in determining the bacteria growth curve and in assessing the growth behavior for the strain in human breast milk.
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García C, Ranieri G, Rendueles M, Díaz M. Exploring encapsulation strategies as a protective mechanism to avoid amensalism in mixed populations of Pseudomonas taetrolens and Lactobacillus casei. Bioprocess Biosyst Eng 2019; 43:55-66. [PMID: 31667575 DOI: 10.1007/s00449-019-02204-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 07/25/2019] [Accepted: 08/16/2019] [Indexed: 11/28/2022]
Abstract
Pseudomonas taetrolens constitutes an efficient platform for the biosynthesis of lactobionic acid, a potentially prebiotic compound. Unfortunately, an amensalistic interaction has been demonstrated between P. taetrolens and probiotic lactic acid bacteria (LAB), characterized by the competitive exclusion of P. taetrolens, hindering the in situ production of fermented dairy products with synbiotic properties. In the present research, encapsulation was explored as a barrier to the diffusion of the antimicrobial metabolites generated by LAB. Mixed fermentations involving P. taetrolens LMG 2336 and Lactobacillus casei CECT 475 were cultivated, entrapping both microorganisms alternately. Alginate, alginate/starch and carboxymethyl cellulose/k-carrageenan were tested as encapsulating agents. The immobilization of L. casei in 2% alginate/2% starch beads was found to be the best strategy, improving the production of lactobionic acid by 182% with respect to co-cultures with free cells. This study proves the potential of LAB encapsulation for the protection of sensitive strains in mixed food fermentations.
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Affiliation(s)
- Cristina García
- Department of Chemical and Environmental Engineering, University of Oviedo, Faculty of Chemistry, C/Julián Clavería S/N, 33071, Oviedo, Spain
| | - Giuliana Ranieri
- Department of Chemical and Environmental Engineering, University of Oviedo, Faculty of Chemistry, C/Julián Clavería S/N, 33071, Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, Faculty of Chemistry, C/Julián Clavería S/N, 33071, Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, Faculty of Chemistry, C/Julián Clavería S/N, 33071, Oviedo, Spain.
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9
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Singh R, Ryu J, Kim SW. Microbial consortia including methanotrophs: some benefits of living together. J Microbiol 2019; 57:939-952. [PMID: 31659683 DOI: 10.1007/s12275-019-9328-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 08/30/2019] [Accepted: 09/25/2019] [Indexed: 01/13/2023]
Abstract
With the progress of biotechnological research and improvements made in bioprocessing with pure cultures, microbial consortia have gained recognition for accomplishing biological processes with improved effectiveness. Microbes are indispensable tool in developing bioprocesses for the production of bioenergy and biochemicals while utilizing renewable resources due to technical, economic and environmental advantages. They communicate with specific cohorts in close proximity to promote metabolic cooperation. Use of positive microbial associations has been recognized widely, especially in food industries and bioremediation of toxic compounds and waste materials. Role of microbial associations in developing sustainable energy sources and substitutes for conventional fuels is highly promising with many commercial prospects. Detoxification of chemical contaminants sourced from domestic, agricultural and industrial wastes has also been achieved through microbial catalysis in pure and co-culture systems. Methanotrophs, the sole biological sink of greenhouse gas methane, catalyze the methane monooxygenasemediated oxidation of methane to methanol, a high energy density liquid and key platform chemical to produce commodity chemical compounds and their derivatives. Constructed microbial consortia have positive effects, such as improved biomass, biocatalytic potential, stability etc. In a methanotroph-heterotroph consortium, non-methanotrophs provide key nutrient factors and alleviate the toxicity from the culture. Non-methanotrophic organisms biologically stimulate the growth and activity of methanotrophs via production of growth stimulators. However, methanotrophs in association with co-cultured microorganisms are in need of further exploration and thorough investigation to study their interaction mode and application with improved effectiveness.
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Affiliation(s)
- Rajendra Singh
- Department of Environmental Engineering, Chosun University, Gwangju, 61452, Republic of Korea
| | - Jaewon Ryu
- Department of Energy Convergence, Chosun University, Gwangju, 61452, Republic of Korea
| | - Si Wouk Kim
- Department of Environmental Engineering, Chosun University, Gwangju, 61452, Republic of Korea. .,Department of Energy Convergence, Chosun University, Gwangju, 61452, Republic of Korea.
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García C, Rendueles M, Díaz M. Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review. Food Res Int 2019; 119:207-220. [DOI: 10.1016/j.foodres.2019.01.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/16/2019] [Accepted: 01/20/2019] [Indexed: 12/27/2022]
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11
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García C, Bautista L, Rendueles M, Díaz M. A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12558] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Cristina García
- Department of Chemical and Environmental Engineering; Faculty of Chemistry; University of Oviedo; C/Julián Clavería s/n 33071 Oviedo Spain
| | - Lucía Bautista
- Department of Chemical and Environmental Engineering; Faculty of Chemistry; University of Oviedo; C/Julián Clavería s/n 33071 Oviedo Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering; Faculty of Chemistry; University of Oviedo; C/Julián Clavería s/n 33071 Oviedo Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering; Faculty of Chemistry; University of Oviedo; C/Julián Clavería s/n 33071 Oviedo Spain
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12
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Heins AL, Weuster-Botz D. Population heterogeneity in microbial bioprocesses: origin, analysis, mechanisms, and future perspectives. Bioprocess Biosyst Eng 2018. [PMID: 29541890 DOI: 10.1007/s00449-018-1922-3] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Population heterogeneity is omnipresent in all bioprocesses even in homogenous environments. Its origin, however, is only so well understood that potential strategies like bet-hedging, noise in gene expression and division of labour that lead to population heterogeneity can be derived from experimental studies simulating the dynamics in industrial scale bioprocesses. This review aims at summarizing the current state of the different parts of single cell studies in bioprocesses. This includes setups to visualize different phenotypes of single cells, computational approaches connecting single cell physiology with environmental influence and special cultivation setups like scale-down reactors that have been proven to be useful to simulate large-scale conditions. A step in between investigation of populations and single cells is studying subpopulations with distinct properties that differ from the rest of the population with sub-omics methods which are also presented here. Moreover, the current knowledge about population heterogeneity in bioprocesses is summarized for relevant industrial production hosts and mixed cultures, as they provide the unique opportunity to distribute metabolic burden and optimize production processes in a way that is impossible in traditional monocultures. In the end, approaches to explain the underlying mechanism of population heterogeneity and the evidences found to support each hypothesis are presented. For instance, population heterogeneity serving as a bet-hedging strategy that is used as coordinated action against bioprocess-related stresses while at the same time spreading the risk between individual cells as it ensures the survival of least a part of the population in any environment the cells encounter.
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Affiliation(s)
- Anna-Lena Heins
- Institute of Biochemical Engineering, Technical University of Munich, Boltzmannstr. 15, 85748, Garching, Germany.
| | - Dirk Weuster-Botz
- Institute of Biochemical Engineering, Technical University of Munich, Boltzmannstr. 15, 85748, Garching, Germany
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