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Vallecilla Yepez L, Bamaca Saquic B, Wilkins MR. Comparison of hydrothermolysis and mild-alkaline pretreatment methods on enhancing succinic acid production from hydrolyzed corn fiber. Enzyme Microb Technol 2024; 172:110346. [PMID: 37865015 DOI: 10.1016/j.enzmictec.2023.110346] [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: 07/26/2023] [Revised: 09/20/2023] [Accepted: 10/14/2023] [Indexed: 10/23/2023]
Abstract
In the present work, mild alkaline pretreatments using either sodium hydroxide (0.05 g/g corn fiber) or calcium hydroxide (lime) (0.05 g/g corn fiber) were optimized and compared with hydrothermolysis pretreatment to enhance bioproduction of succinic acid from hydrolyzed corn fiber. The concentration, yield, and productivity of succinic acid from sodium hydroxide corn fiber hydrolysate (SH-CFH) were 14.0 g/L, 0.63 g/g sugars, and 0.47 g/L*h, respectively, while the concentration, yield, and productivity of succinic acid from hydrothermolysis-pretreated corn fiber hydrolysate (H-CFH) were 30.2 g/L, 0.71 g/g sugars, and 1.01 g/L*h, respectively. Very little succinic acid production (<1 g/L) was observed from lime pretreated corn fiber hydrolysate (L-CFH). When SH-CFH was supplemented only with yeast extract, succinic acid concentration was enhanced to 15.2 g/L with a yield of 0.64 g/g sugars, and productivity of 0.51 g/L*h. In this study, succinic acid concentration and productivity from H-CFH both increased by 8.6% and an succinic acid yield from sugars increased 1.2 times when compared to succinic acid production from H-CFH in a previous study in our lab.
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Affiliation(s)
| | - Boanerges Bamaca Saquic
- Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE, 68583, USA
| | - Mark R Wilkins
- Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE, 68583, USA; Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588, USA; Industrial Agricultural Products Center, University of Nebraska, Lincoln, NE, 68583, USA.
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2
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Wätjen AP, De Vero L, Carmona EN, Sberveglieri V, Huang W, Turner MS, Bang-Berthelsen CH. Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons. Food Microbiol 2023; 115:104337. [PMID: 37567639 DOI: 10.1016/j.fm.2023.104337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 08/13/2023]
Abstract
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives. We show that the process of lyophilization of Leuconostoc can be feasible using a soy-based lyoprotectant, with survivability up to 63% during long term storage. Furthermore, the storage in this media improves the subsequent growth in a soy-based substrate in a strain specific manner. The utilization of individual raffinose family oligosaccharides was strain dependent, with Leuconostoc pseudomesenteroides NFICC99 being the best consumer. Furthermore, we show that all investigated strains were able to produce a range of volatile flavor compounds found in dairy cheese products, as well as remove certain dairy off-flavors from the soy-based substrate like hexanal and 2-pentylfuran. Also here, NFICC99 was strain producing most cheese-related volatile flavor compounds, followed by Leuconostoc mesenteroides NFICC319. These findings provide initial insights into the development of Leuconostoc as a potential starter culture for plant-based dairy alternatives, as well as a promising approach for generation of stable, lyophilized cultures.
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Affiliation(s)
- Anders Peter Wätjen
- National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Luciana De Vero
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122, Reggio Emilia, Italy
| | - Estefania Núñez Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124, Reggio Emilia, Italy
| | - Veronica Sberveglieri
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124, Reggio Emilia, Italy; Nano Sensor Systems, NASYS Spin-Off University of Brescia, 25125, Brescia, Italy
| | - Wenkang Huang
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Mark S Turner
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
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Tsotetsi T, Nephali L, Malebe M, Tugizimana F. Bacillus for Plant Growth Promotion and Stress Resilience: What Have We Learned? PLANTS (BASEL, SWITZERLAND) 2022; 11:2482. [PMID: 36235347 PMCID: PMC9571655 DOI: 10.3390/plants11192482] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 06/12/2023]
Abstract
The rhizosphere is a thin film of soil that surrounds plant roots and the primary location of nutrient uptake, and is where important physiological, chemical, and biological activities are occurring. Many microbes invade the rhizosphere and have the capacity to promote plant growth and health. Bacillus spp. is the most prominent plant growth promoting rhizobacteria due to its ability to form long-lived, stress-tolerant spores. Bacillus-plant interactions are driven by chemical languages constructed by a wide spectrum of metabolites and lead to enhanced plant growth and defenses. Thus, this review is a synthesis and a critical assessment of the current literature on the application of Bacillus spp. in agriculture, highlighting gaps that remain to be explored to improve and expand on the Bacillus-based biostimulants. Furthermore, we suggest that omics sciences, with a focus on metabolomics, offer unique opportunities to illuminate the chemical intercommunications between Bacillus and plants, to elucidate biochemical and molecular details on modes of action of Bacillus-based formulations, to generate more actionable insights on cellular and molecular events that explain the Bacillus-induced growth promotion and stress resilience in plants.
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Affiliation(s)
- Teboho Tsotetsi
- Department of Biochemistry, University of Johannesburg, Auckland Park, Johannesburg 2006, South Africa
| | - Lerato Nephali
- Department of Biochemistry, University of Johannesburg, Auckland Park, Johannesburg 2006, South Africa
| | - Motumiseng Malebe
- Department of Biochemistry, University of Johannesburg, Auckland Park, Johannesburg 2006, South Africa
| | - Fidele Tugizimana
- Department of Biochemistry, University of Johannesburg, Auckland Park, Johannesburg 2006, South Africa
- International R&D Division, Omnia Nutriology, Omnia Group (Pty) Ltd., Johannesburg 2021, South Africa
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Preparation, Characterization, and Mechanism of Antifreeze Peptides from Defatted Antarctic Krill ( Euphausia superba) on Lactobacillus rhamnosus. Molecules 2022; 27:molecules27092771. [PMID: 35566118 PMCID: PMC9104330 DOI: 10.3390/molecules27092771] [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: 03/25/2022] [Revised: 04/17/2022] [Accepted: 04/20/2022] [Indexed: 11/17/2022] Open
Abstract
Defatted Antarctic krill powder is the main by-product in the manufacturing of krill oil. Exploring a high value-added approach for utilizing this protein-rich material has received much attention in research and industry. Given this, the preparation and primary characterization of antifreeze peptides from defatted Antarctic krill (AKAPs) were carried out in this study. The cryoprotective effect of AKAPs on Lactobacillus rhamnosus ATCC7469 was also investigated. The results showed that Protamex was the optimum protease for AKAP preparation from defatted Antarctic krill. AKAPs were found to be rich in short peptides, with the MW ranging from 600 to 2000 Da (69.2%). An amino acid composition analysis showed that AKAPs were rich in glutamic acid (18.71%), aspartic acid (12.19%), leucine (7.87%), and lysine (7.61%). After freezing, the relative survival rate of Lactobacillus rhamnosus in the 1.0 mg/mL AKAP-treated group (96.83%) was significantly higher than in the saline group (24.12%) (p < 0.05). AKAPs also retarded the loss of acidifying activity of L. rhamnosus after freezing. AKAPs showed even better cryoprotective activity than three commercial cryoprotectants (sucrose, skim milk, and glycerol). In addition, AKAPs significantly alleviated the decrease in β-galactosidase and lactic dehydrogenase activities of L. rhamnosus (p < 0.05). Furthermore, AKAPs effectively protected the integrity of L. rhamnosus cell membranes from freezing damage and alleviated the leakage of intracellular substances. These findings demonstrate that AKAPs can be a potential cryoprotectant for preserving L. rhamnosus, providing a new way to use defatted Antarctic krill.
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Nuylert A, Jampaphaeng K, Tani A, Maneerat S. Survival and stability of
Lactobacillus plantarum
KJ03
as a freeze‐dried autochthonous starter culture for application in stink bean fermentation (
Sataw‐Dong
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aem Nuylert
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Krittanon Jampaphaeng
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Akio Tani
- Institute of Plant Science and Resources Okayama University Kurashiki Japan
| | - Suppasil Maneerat
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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Gul LB, Gul O, Yilmaz MT, Dertli E, Con AH. Optimization of cryoprotectant formulation to enhance the viability of
Lactobacillus brevis
ED25: Determination of storage stability and acidification kinetics in sourdough. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14400] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Latife Betul Gul
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Osman Gul
- Department of Food Engineering Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering Faculty of Engineering King Abdulaziz University Jeddah Saudi Arabia
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Yıldız Technical University İstanbul Turkey
| | - Enes Dertli
- Department of Food Engineering Faculty of Engineering Bayburt University Bayburt Turkey
| | - Ahmet Hilmi Con
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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Chen X, Li L, Yang F, Wu J, Wang S. Effects of gelatin-based antifreeze peptides on cell viability and oxidant stress of Streptococcus thermophilus during cold stage. Food Chem Toxicol 2020; 136:111056. [PMID: 31846719 DOI: 10.1016/j.fct.2019.111056] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/09/2019] [Accepted: 12/11/2019] [Indexed: 01/11/2023]
Abstract
Cold stage adversely affects cell proliferation and cell viability of probiotics such as Streptococcus thermophilus in food industry, new type of cryoprotectants continues to be needed. Gelatin-based antifreeze peptide becomes a popular topic because of its cryoprotective effects on cold-stressed probiotics. In this study the effects of tilapia scales antifreeze peptides (TSAPP) on cell viability and oxidant stress of S. thermophilus during cold stage were investigated. The results showed that the percentage of viable cells was increased 10.85 folds compared with control groups. Addition of TSAPP activated the activities of ATPases, relieved the hyperpolarization of cell membrane potential and regulated the intracellular Ca2+ concentration. Furthermore, TSAPP significantly inhibited reactive oxygen species level and malonaldehyde content in cells. Under cryopreservation with TSAPP, cells of S. thermophilus maintained higher activities of antioxidant enzymes including catalase, peroxidase and total antioxidant capacity. These findings indicate that TSAPP likely offered its cellular protection by maintaining membrane integrity and alleviation of oxidative stress.
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Affiliation(s)
- Xu Chen
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Ling Li
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; Yango University, Fuzhou, Fujian, 350015, China
| | - Fujia Yang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China.
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8
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Chen X, Wu J, Li L, Wang S. Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1918-1926. [PMID: 30689371 DOI: 10.1021/acs.jafc.8b06514] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cold stress adversely affects cell viability and acidification, and new cryoprotective methods continue to be needed in cold-chain food industry. Given this, we investigated the cryoprotective effects and action mechanism of antifreeze peptides obtained from tilapia scales (TSAPP) on Streptococcus thermophilus during cold stress. Our results showed that the molecular weight of TSAPP ranged from 180 to 2000 Da and its thermal hysteresis activity was 0.29 °C. Growth of S. thermophilus was improved after treatment with TSAPP (1 mg/mL) under cold stress. This growth was notable when compared with the effects of other cryoprotectants. Furthermore, TSAPP improved the metabolic activity of S. thermophilus during cold stress. TSAPP likely offered its cellular protection by maintaining cell membrane fluidity through hydrogen bonding of the phospholipid bilayer. These results indicate that TSAPP has potential as a novel biological peptide material with cryoprotective activity for future use in probiotic or other processed food applications.
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Affiliation(s)
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
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Gasaluck P, Mahidsanan T. The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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