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Xu X, Liu F, Qiao W, Dong Y, Yang H, Liu F, Xu H, Qiao M. A Point Mutation in Cassette Relieves the Repression Regulation of CcpA Resulting in an Increase in the Degradation of 2,3-Butanediol in Lactococcus lactis. Microorganisms 2024; 12:773. [PMID: 38674718 PMCID: PMC11051896 DOI: 10.3390/microorganisms12040773] [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: 03/07/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
In lactic acid bacteria, the global transcriptional regulator CcpA regulates carbon metabolism by repressing and activating the central carbon metabolism pathway, thus decreasing or increasing the yield of certain metabolites to maximize carbon flow. However, there are no reports on the deregulation of the inhibitory effects of CcpA on the metabolism of secondary metabolites. In this study, we identified a single-base mutant strain of Lactococcus lactis N8-2 that is capable of metabolizing 2,3-butanediol. It has been established that CcpA dissociates from the catabolite responsive element (cre) site due to a mutation, leading to the activation of derepression and expression of the 2,3-butanediol dehydrogenase gene cluster (butB and butA). Transcriptome analysis and quantitative polymerase chain reaction (Q-PCR) results showed significant upregulation of transcription of butB and butA compared to the unmutated strain. Furthermore, micro-scale thermophoresis experiments confirmed that CcpA did not bind to the mutated cre. Furthermore, in a bacterial two-plasmid fluorescent hybridization system, it was similarly confirmed that the dissociation of CcpA from cre eliminated the repressive effect of CcpA on downstream genes. Finally, we investigated the differing catalytic capacities of the 2,3-butanediol dehydrogenase gene cluster in L. lactis N8-1 and L. lactis N8-2 for 2,3-butanediol. This led to increased expression of butB and butA, which were deregulated by CcpA repression. This is the first report on the elimination of the deterrent effect of CcpA in lactic acid bacteria, which changes the direction of enzymatic catalysis and alters the direction of carbon metabolism. This provides new perspectives and strategies for metabolizing 2,3-butanediol using bacteria in synthetic biology.
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Affiliation(s)
- Xian Xu
- School of Life Science, Shanxi University, Taiyuan 030006, China; (X.X.); (Y.D.); (H.Y.); (F.L.)
| | - Fulu Liu
- State Key Laboratory of Coordination Chemistry, Chemistry and Biomedicine Innovation Center, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, China;
| | - Wanjin Qiao
- The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (H.X.)
| | - Yujie Dong
- School of Life Science, Shanxi University, Taiyuan 030006, China; (X.X.); (Y.D.); (H.Y.); (F.L.)
| | - Huan Yang
- School of Life Science, Shanxi University, Taiyuan 030006, China; (X.X.); (Y.D.); (H.Y.); (F.L.)
| | - Fengming Liu
- School of Life Science, Shanxi University, Taiyuan 030006, China; (X.X.); (Y.D.); (H.Y.); (F.L.)
| | - Haijin Xu
- The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (H.X.)
| | - Mingqiang Qiao
- School of Life Science, Shanxi University, Taiyuan 030006, China; (X.X.); (Y.D.); (H.Y.); (F.L.)
- The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (H.X.)
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Augustyniak A, Gottardi D, Giordani B, Gaffey J, Mc Mahon H. Dairy bioactives and functional ingredients with skin health benefits. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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Tolibia SEM, Pacheco AD, Balbuena SYG, Rocha J, López Y López VE. Engineering of global transcription factors in Bacillus, a genetic tool for increasing product yields: a bioprocess overview. World J Microbiol Biotechnol 2022; 39:12. [PMID: 36372802 DOI: 10.1007/s11274-022-03460-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 11/06/2022] [Indexed: 11/15/2022]
Abstract
Transcriptional factors are well studied in bacteria for their global interactions and the effects they produce at the phenotypic level. Particularly, Bacillus subtilis has been widely employed as a model Gram-positive microorganism used to characterize these network interactions. Bacillus species are currently used as efficient commercial microbial platforms to produce diverse metabolites such as extracellular enzymes, antibiotics, surfactants, industrial chemicals, heterologous proteins, among others. However, the pleiotropic effects caused by the genetic modification of specific genes that codify for global regulators (transcription factors) have not been implicated commonly from a bioprocess point of view. Recently, these strategies have attracted the attention in Bacillus species because they can have an application to increase production efficiency of certain commercial interest metabolites. In this review, we update the recent advances that involve this trend in the use of genetic engineering (mutations, deletion, or overexpression) performed to global regulators such as Spo0A, CcpA, CodY and AbrB, which can provide an advantage for the development or improvement of bioprocesses that involve Bacillus species as production platforms. Genetic networks, regulation pathways and their relationship to the development of growth stages are also discussed to correlate the interactions that occur between these regulators, which are important to consider for application in the improvement of commercial-interest metabolites. Reported yields from these products currently produced mostly under laboratory conditions and, in a lesser extent at bioreactor level, are also discussed to give valuable perspectives about their potential use and developmental level directed to process optimization at large-scale.
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Affiliation(s)
- Shirlley Elizabeth Martínez Tolibia
- Centro de Investigación en Biotecnología Aplicada del Instituto Politécnico Nacional, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, Km 1.5, C.P. 90700, Tepetitla de Lardizábal, Tlaxcala, Mexico
| | - Adrián Díaz Pacheco
- Unidad Profesional Interdisciplinaria de Ingeniería Campus Tlaxcala del Instituto Politécnico Nacional, CP 90000, Guillermo Valle, Tlaxcala, Mexico
| | - Sulem Yali Granados Balbuena
- Centro de Investigación en Biotecnología Aplicada del Instituto Politécnico Nacional, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, Km 1.5, C.P. 90700, Tepetitla de Lardizábal, Tlaxcala, Mexico
| | - Jorge Rocha
- CONACyT - Unidad Regional Hidalgo, Centro de Investigación en Alimentación y Desarrollo, A.C. Blvd. Santa Catarina, SN, C.P. 42163, San Agustín Tlaxiaca, Hidalgo, Mexico
| | - Víctor Eric López Y López
- Centro de Investigación en Biotecnología Aplicada del Instituto Politécnico Nacional, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, Km 1.5, C.P. 90700, Tepetitla de Lardizábal, Tlaxcala, Mexico.
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Meruvu H. Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity. Crit Rev Food Sci Nutr 2022; 64:4397-4409. [PMID: 36322699 DOI: 10.1080/10408398.2022.2141681] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic acid bacteria (LAB) metabolism for the same. This review summarizes sequentially tailoring LAB growth and metabolism for augmented PLA catalysis through several strategies like monitoring LAB sustenance by choosing appropriate starter PLA-producing LAB strains isolated from natural environments, with desirably fastidious growth rates, properties like acidification, proteolysis, bacteriophage-resistance, aromatic/texturing-features, etc.; entrapping chosen LAB strains in novel cryogels and/or co-cultivating two/more LAB strains to improve their biotransformation potential and promote growth dependency/sustainability; adopting adaptive evolution methods designed to improve LAB strains under selection pressure inducing desired phenotypes tolerant to stress factors like heat, salt, acid, and solvent; monitoring physico-chemical LAB fermentation factors like temperature, pH, dissolved oxygen content, enzymes, and cofactors for PLA biosynthesis; and modulating purification/downstream processes to extract substantial PLA yields. This review paper serves as a comprehensive preliminary guide that can evoke a strategic experimental plan to produce industrial-scale PLA yields using simple techniques orchestrated together in the pursuit of conserving time, effort, and resources.
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Affiliation(s)
- Haritha Meruvu
- Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey
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Lactic Acid Bacteria as Biocontrol Agents against Potato (Solanum tuberosum L.) Pathogens. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157763] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Biological control offers an alternative to chemical pesticides, which are inconsistent with the global trend of “going green”. Biological control includes various approaches, from natural predators to biologically produced molecules. This article focuses on the selection of lactic acid bacteria (LAB) as biological control agents against potato pathogens. The scope included evaluating the antimicrobial activity of 100 LAB strains against ten phytopatogens (Pectobacterium carotovorum, Streptomyces scabiei, Fusarium oxysporum, Fusarium sambucinum, Alternaria solani, Alternaria, tenuissima, Alternaria alternata, Phoma exigua, Rhizoctonia solani, Colletotrichum coccodes) by cross-streak plate method. HPLC determined the metabolic profiles for the most active LAB strains, and lactic acid, acetic acid, propionic acid and ethanol were found in the largest quantities. The strain Lactiplantibacillus plantarum KB2 LAB 03 was finally selected and cultured on supplemented acid whey. After the selection in laboratory tests, the strain KB2 LAB 03 was assessed in situ on seed potatoes against phytopathogens. The test showed a 40–90% reduction of eight potato pathogens infestation; only F. sambucinum and F. oxysporum were not inhibited at all. L. plantarum KB2 LAB 03 was proposed as the potential biocontrol agent for the potato protection against phytopathogens.
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Dosuky AS, Elsayed TR, Yousef ET, Barakat OS, Nasr NF. Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology. JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY 2022; 20:26. [PMID: 35147844 PMCID: PMC8837730 DOI: 10.1186/s43141-022-00316-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 02/04/2022] [Indexed: 11/10/2022]
Abstract
BACKGROUND Lactic acid bacteria (LAB) could be used for bio-production of lactic acid (LA) from wastes of dairy industries. This study aimed to produce LA using isolated and identified LAB capable of withstanding high salt concentration of salted cheese whey and adopting immobilization technique in repeated batch fermentation process. RESULTS Seventy four isolates of LAB were isolated from salted cheese whey and examined for lactic acid production. The superior isolates were biochemically and molecularly identified as Enterococcus faecalis, Enterococcus faecium, and Enterococcus hirae. Then the best of them, Enterococcus faecalis, Enterococcus hirae and dual of them besides Lacticaseibacillus casei were immobilized by sodium alginate 2% in entrapped cells. Repeated batch fermentation was executed for LA production from the mixture of salted whey and whey permeate (1:1) using immobilized strains during static state fermentation under optimum conditions (4% inoculum size in mixture contained 5% sucrose and 0.5% calcium carbonate and incubation at 37 °C). The potent bacterial strain was Enterococcus faecalis which gave the maximum LA production of 36.95 g/l with a yield of 81% after 36 h incubation at 37 °C in presence of 5% sugar. CONCLUSION Immobilized cells exhibited good mechanical strength during repetitive fermentations and could be used in repetitive batch cultures for more than 126 days.
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Affiliation(s)
- Atiat Sayed Dosuky
- Food Technology Research Institute, Agricultural Research Center, Giza, 12619, Egypt
| | - Tarek Ragab Elsayed
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
| | - Eman Tawfik Yousef
- Food Technology Research Institute, Agricultural Research Center, Giza, 12619, Egypt
| | - Olfat Sayed Barakat
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
| | - Nasr Fawzy Nasr
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.
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Shah SS, Al-Naseri A, Rouch D, Bowman JP, Wilson R, Baker AL, Britz ML. Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163. J Ind Microbiol Biotechnol 2021; 48:kuab070. [PMID: 34555172 PMCID: PMC8788758 DOI: 10.1093/jimb/kuab070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 09/11/2021] [Indexed: 11/18/2022]
Abstract
The distinctive flavours in hard cheeses are attributed largely to the activity of nonstarter lactic acid bacteria (NSLAB) which dominate the cheese matrix during maturation after lactose is consumed. Understanding how different strains of NSLAB survive, compete, and scavenge available nutrients is fundamental to selecting strains as potential adjunct starters which may influence product traits. Three Lacticaseibacillus paracasei isolates which dominated at different stages over 63-week maturation periods of Australian Cheddar cheeses had the same molecular biotype. They shared many phenotypic traits, including salt tolerance, optimum growth temperature, growth on N-acetylglucosamine and N-acetylgalactosamine plus delayed growth on D-ribose, carbon sources likely present in cheese due to bacterial autolysis. However, strains 124 and 163 (later named GCRL163) survived longer at low pH and grew on D-tagatose and D-mannitol, differentiating this phenotype from strain 122. When cultured on growth-limiting lactose (0.2%, wt/vol) in the presence of high concentrations of L-leucine and other amino acids, GCRL163 produced, and subsequently consumed lactate, forming acetic and formic acids, and demonstrated temporal accumulation of intermediates in pyruvate metabolism in long-term cultures. Strain GCRL163 grew in Tween 80-tryptone broths, a trait not shared by all L. casei-group dairy isolates screened in this study. Including citrate in this medium stimulated growth of GCRL163 above citrate alone, suggesting cometabolism of citrate and Tween 80. Proteomic analysis of cytosolic proteins indicated that growth in Tween 80 produced a higher stress state and increased relative abundance of three cell envelope proteinases (CEPs) (including PrtP and Dumpy), amongst over 230 differentially expressed proteins.
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Affiliation(s)
- Syed S Shah
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Ali Al-Naseri
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Duncan Rouch
- Clarendon Policy and Strategy Group, Melbourne 3000, Australia
| | - John P Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Richard Wilson
- Central Science Laboratory, University of Tasmania, Hobart 7005, Australia
| | - Anthony L Baker
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Margaret L Britz
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
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Zandona E, Blažić M, Režek Jambrak A. Whey Utilization: Sustainable Uses and Environmental Approach. Food Technol Biotechnol 2021; 59:147-161. [PMID: 34316276 PMCID: PMC8284110 DOI: 10.17113/ftb.59.02.21.6968] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 04/20/2021] [Indexed: 12/02/2022] Open
Abstract
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.
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Affiliation(s)
- Elizabeta Zandona
- Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
| | - Marijana Blažić
- Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
| | - Anet Režek Jambrak
- Faculty of Food technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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