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Mejía-Gomez CE, Rios-Estepa R, Gonzalez-Lopez LA, Balcazar-Morales N. An experimental and in silico analysis of Lacticaseibacillus paracasei isolated from whey shows an association between lactate production and amino acid catabolism. AN ACAD BRAS CIENC 2022; 94:e20211071. [PMID: 35946647 DOI: 10.1590/0001-3765202220211071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 12/07/2021] [Indexed: 11/22/2022] Open
Abstract
The production of lactic acid from agroindustry waste products, such as whey, heavily relies on microorganisms within the genusLactobacillus. In this work, a genome-scale metabolic model was implemented from Vinay-Lara (iLca334_548), improved adding some enzymatic reactions and used to analyse metabolic fluxes ofLacticaseibacillus paracasei, which is aLactobacillusstrain isolated from whey used in the large-scale production of lactic acid. Overall, the highest rate of lactic acid productivity was 2.9 g l-1h-1, which equates to a dilution rate of 0.125 h-1, when continuous culture conditions were established. Restrictions on lactic acid production caused by exchange reactions, complex culture medium and intracellular metabolite concentrations were considered and included in the model. In total, theiLca334_548 model consisted of 1046 reactions and 959 metabolites, and flow balance analysis better predicted lactate flux than biomass. The distribution of fluxes exhibited an increase in lactate formation as biomass decreased. This finding is supported by the reactions carried out by glyceraldehyde 3-phosphate dehydrogenase, pyruvate formate lyase and ribose-5-phosphate isomerase, corroborating the modelled phenotype with experimental data. In conclusion, there is potential for the improvement of lactate production in a complex media by amino acid catabolism, especially when lactate is derived from pyruvate.
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Affiliation(s)
- Carlos Eduardo Mejía-Gomez
- Grupo de Biotransformación, Escuela de Microbiología, Universidad de Antioquia, Calle 70, N° 52-21, 050010 Medellin, Colombia
| | - Rigoberto Rios-Estepa
- Grupo de Bioprocesos, Facultad de Ingeniería, Universidad de Calle 70, N° 52-21, 050010 Medellin, Colombia
| | - Luis Alberto Gonzalez-Lopez
- Grupo de Química Orgánica de Productos Naturales, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70, N° 52-21, 050010 Medellin, Colombia
| | - Norman Balcazar-Morales
- Grupo de Genética Molecular y Departamento de Fisiología y Bioquímica, Facultad de Medicina, Universidad de Antioquia, Calle 62 N° 52-59, 050010 Medellín, Colombia
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García Arteaga V, Leffler S, Muranyi I, Eisner P, Schweiggert-Weisz U. Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Curr Res Food Sci 2020; 4:1-10. [PMID: 33385169 PMCID: PMC7771043 DOI: 10.1016/j.crfs.2020.12.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 12/05/2020] [Accepted: 12/09/2020] [Indexed: 11/30/2022] Open
Abstract
Pea protein isolate (PPI, from Pisum sativum L.) was fermented with six different lactic acid bacteria strains for 24 h and 48 h. The fermented samples were analyzed regarding their retronasal aroma and taste, their protein solubility, emulsifying and foaming capacity. Changes in the molecular weight distribution were analyzed to monitor potential effects of fermentation on the main allergenic protein fractions of PPI. After 24-h fermentation, PPI's characteristic aroma attributes and bitter taste decreased for all fermented PPI. However, after 48-h fermentation, cheesy aroma, and acid and salty tastes were increased. The PPI fermented with L. plantarum showed the most neutral taste and the panel's highest preference; instead, fermentation with L. fermentum led to a fecal aroma and was the least preferred. The protein solubility and emulsifying capacity decreased after PPI fermentation, while foaming capacity remained constant in comparison to the untreated PPI. The electrophoretic results showed a reduction in the intensity of the allergenic protein fractions; however, these changes might be attributed to the reduced protein solubility rather than to a high proteolytic effect of the strains. Fermentation of PPI for 24 h and 48 h might not be a suitable method for the production of highly functional pea proteins. Further modification methods have to be investigated in the future.
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Affiliation(s)
- Verónica García Arteaga
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
- Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Germany
| | - Sophia Leffler
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
| | - Isabel Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
- ZIEL - Institute for Food & Health, Technical University of Munich, Germany
- Steinbeis-Hochschule, School of Technology and Engineering, Germany
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Kasirajan S, Umapathy D, Chandrasekar C, Aafrin V, Jenitapeter M, Udhyasooriyan L, Packirisamy ASB, Muthusamy S. Preparation of poly(lactic acid) from Prosopis juliflora and incorporation of chitosan for packaging applications. J Biosci Bioeng 2019; 128:323-331. [DOI: 10.1016/j.jbiosc.2019.02.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 02/19/2019] [Accepted: 02/26/2019] [Indexed: 11/27/2022]
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Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Evaluation of the Fermentation Potential of Pulp Mill Residue to Produce d(−)-Lactic Acid by Separate Hydrolysis and Fermentation Using Lactobacillus coryniformis subsp. torquens. Appl Biochem Biotechnol 2016; 180:1574-1585. [DOI: 10.1007/s12010-016-2188-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Accepted: 07/06/2016] [Indexed: 10/21/2022]
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Microorganisms for the Production of Lactic Acid and Organic Lactates. MICROORGANISMS IN BIOREFINERIES 2015. [DOI: 10.1007/978-3-662-45209-7_9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Apprich S, Tirpanalan Ö, Hell J, Reisinger M, Böhmdorfer S, Siebenhandl-Ehn S, Novalin S, Kneifel W. Wheat bran-based biorefinery 2: Valorization of products. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.003] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Higher thermostability of l-lactate dehydrogenases is a key factor in decreasing the optical purity of d-lactic acid produced from Lactobacillus coryniformis. Enzyme Microb Technol 2014; 58-59:29-35. [DOI: 10.1016/j.enzmictec.2014.02.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 02/04/2014] [Accepted: 02/17/2014] [Indexed: 11/17/2022]
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Dagher SF, Ragout AL, Siñeriz F, Bruno-Bárcena JM. Cell immobilization for production of lactic acid biofilms do it naturally. ADVANCES IN APPLIED MICROBIOLOGY 2010; 71:113-48. [PMID: 20378053 DOI: 10.1016/s0065-2164(10)71005-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Interest in natural cell immobilization or biofilms for lactic acid fermentation has developed considerably over the last few decades. Many studies report the benefits associated with biofilms as industrial methods for food production and for wastewater treatment, since the formation represents a protective means of microbial growth offering survival advantages to cells in toxic environments. The formation of biofilms is a natural process in which microbial cells adsorb to a support without chemicals or polymers that entrap the cells and is dependent on the reactor environment, microorganism, and characteristics of the support. These unique characteristics enable biofilms to cause chronic infections, disease, food spoilage, and devastating effects as in microbial corrosion. Their distinct resistance to toxicity, high biomass potential, and improved stability over cells in suspension make biofilms a good tool for improving the industrial economics of biological lactic acid production. Lactic acid bacteria and specific filamentous fungi are the main sources of biological lactic acid. Over the past two decades, studies have focused on improving the lactic acid volumetric productivity through reactor design development, new support materials, and improvements in microbial production strains. To illustrate the operational designs applied to the natural immobilization of lactic acid producing microorganisms, this chapter presents the results of a search for optimum parameters and how they are affected by the physical, chemical, and biological variables of the process. We will place particular emphasis upon the relationship between lactic acid productivity attained by various types of reactors, supports, media formulations, and lactic acid producing microorganisms.
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Affiliation(s)
- Suzanne F Dagher
- Department of Microbiology, North Carolina State University, Raleigh, North Carolina, USA
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Tanaka T, Hoshina M, Tanabe S, Sakai K, Ohtsubo S, Taniguchi M. Production of D-lactic acid from defatted rice bran by simultaneous saccharification and fermentation. BIORESOURCE TECHNOLOGY 2006; 97:211-7. [PMID: 16171677 DOI: 10.1016/j.biortech.2005.02.025] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2004] [Revised: 02/21/2005] [Accepted: 02/21/2005] [Indexed: 05/04/2023]
Abstract
Production of d-lactic acid from rice bran, one of the most abundant agricultural by-products in Japan, is studied. Lactobacillus delbrueckii subsp. delbrueckii IFO 3202 and defatted rice bran powder after squeezing rice oil were used for the production. Since the rice bran contains polysaccharides as starch and cellulose, we coupled saccharification with amylase and cellulase to lactic acid fermentation. The indigenous bacteria in the rice bran produced racemic lactic acid in the saccharification at pH 6.0-6.8. Thus the pH was controlled at 5.0 to suppress the growth of the indigenous bacteria. L. delbrueckii IFO 3202 produced 28 kgm(-3) lactic acid from 100 kgm(-3) rice bran after 36 h at 37 degrees C. The yield based on the amount of sugars soluble after 36-h hydrolysis of the bran by amylase and cellulase (36 kgm(-3) from 100 kgm(-3) of the bran) was 78%. The optical purity of produced d-lactic acid was 95% e.e.
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Affiliation(s)
- Takaaki Tanaka
- Department of Materials Science and Technology, Niigata University, 2-8050 Ikarashi, Niigata 950-2181, Japan.
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Nishiwaki A, Dunn IJ. Comparison of Lactic Acid Productivities at High Substrate Conversions in a Continuous Two-stage Fermenter With Cell Recycle Using Different Kinetic Models. CHEM ENG COMMUN 2005. [DOI: 10.1080/00986440590473335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Direct fermentation of potato starch in wastewater to lactic acid byRhizopus oryzae. BIOTECHNOL BIOPROC E 2004. [DOI: 10.1007/bf02942338] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Bustos G, Moldes A, Alonso J, Vázquez M. Optimization of d-lactic acid production by Lactobacillus coryniformis using response surface methodology. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00061-3] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Hofvendahl K, Hahn-Hägerdal B. Factors affecting the fermentative lactic acid production from renewable resources(1). Enzyme Microb Technol 2000; 26:87-107. [PMID: 10689064 DOI: 10.1016/s0141-0229(99)00155-6] [Citation(s) in RCA: 466] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Parameters affecting the fermentative lactic acid (LA) production are summarized and discussed: microorganism, carbon- and nitrogen-source, fermentation mode, pH, and temperature. LA production is compared in terms of LA concentration, LA yield and LA productivity. Also by-product formation and LA isomery are discussed.
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Affiliation(s)
- K Hofvendahl
- Department of Applied Microbiology, Lund Institute of Technology/Lund University, P.O. Box 124, SE-221 00, Lund, Sweden
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Gonz�lez-Vara y R. A, Vaccari G, Dosi E, Trilli A, Rossi M, Matteuzzi D. Enhanced production of L-(+)-lactic acid in chemostat byLactobacillus casei DSM 20011 using ion-exchange resins and cross-flow filtration in a fully automated pilot plant controlled via NIR. Biotechnol Bioeng 2000. [DOI: 10.1002/(sici)1097-0290(20000120)67:2<147::aid-bit4>3.0.co;2-f] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Bárcena JM, Siñeriz F, González de Llano D, Rodríguez A, Suárez JE. Chemostat production of plantaricin C by Lactobacillus plantarum LL441. Appl Environ Microbiol 1998; 64:3512-4. [PMID: 9726907 PMCID: PMC106757 DOI: 10.1128/aem.64.9.3512-3514.1998] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Plantaricin C, a bacteriocin synthesized by Lactobacillus plantarum LL441, was optimally produced in chemostats kept at pH 5.0, 30 degreesC, 150 rpm, and a dilution rate of 0.05 h-1 when glucose was used as carbon source and a dilution rate of 0.10 to 0.12 h-1 when sucrose or fructose was used instead. Production was abolished at high dilution rates, i.e., when the cells grew rapidly in all carbon sources.
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Affiliation(s)
- J M Bárcena
- Instituto de Productos Lácteos de Asturias, 33300 Villaviciosa, Asturias, Spain
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