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Santos-Rocha SJ, Mendoza-Ortiz C, Tobon-Gonzalez J, Ríos-Estepa R, Orozco-Sánchez F. Oxygen Transfer Effect on the Growth of Limosilactobacillus reuteri ATCC 53608 and on Its Metabolic Capacity. Curr Microbiol 2024; 81:362. [PMID: 39287815 PMCID: PMC11408571 DOI: 10.1007/s00284-024-03822-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Accepted: 07/25/2024] [Indexed: 09/19/2024]
Abstract
Limosilactobacillus reuteri is a probiotic microorganism used in the treatment of gastrointestinal disorders. The effect of oxygen transfer on cultures of L. reuteri ATCC 53608 at shake flask and stirred tank bioreactor scales was studied, using MRS and molasses-based media. At shake flask scale, in MRS medium, a maximum bacterial concentration of 2.01 ± 0.02 g L-1 was obtained; the oxygen transfer coefficient was 2.01 ± 0.04 h-1. Similarly, in a 7.5 L bioreactor, in MRS, a maximum bacterial concentration of 2.46 ± 0.16 g L-1 was achieved (kLa = 2.64 ± 0.06 h-1). In contrast, using a molasses-based medium, bacterial concentration reached 3.13 ± 0.17 g L-1 in the 7.5 L bioreactor. A progressive reduction in lactic acid concentration and yield was observed as the oxygen transfer coefficient increased, at shake flask scale. Also, the oxygen transfer coefficient strongly affected the growth of L. reuteri in shake flask and bioreactor and allowed us to successfully scale up L. reuteri culture, producing similar maximum bacterial concentrations in both scales (2.01 g L-1 and 2.46 g L-1 in MRS). This is the first study on oxygen transfer coefficients in L. reuteri, and it is a valuable contribution to the field as it provides important insights about how this organism tolerates oxygen and adapts its metabolism for larger biomass production.
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Lan Z, Huang H, Liu C, Li J, Li X. Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation. Food Sci Biotechnol 2024; 33:1413-1423. [PMID: 38585556 PMCID: PMC10992155 DOI: 10.1007/s10068-023-01433-8] [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: 05/24/2023] [Revised: 08/13/2023] [Accepted: 09/10/2023] [Indexed: 04/09/2024] Open
Abstract
Animal intestines is considered as a source of lactic acid bacteria (LAB) that have potential to decrease the nitrite level during fermentation of food such as pickles. It was hypothesized that optimized level of LAB has a high capacity to degrade nitrite during Chinese pickle fermentation and benefit a higher acceptability of the Chinese pickle product. This study aims to investigate the performance of a goose intestine-isolated LAB strain G6 under the species Lactiplantibacillus plantarum as a starter culture of Chinese pickles. The results showed that Lactiplantibacillus sp. G6 had a nitrite degradation rate close to 100% under the MRS broth condition of 25 °C, 2% inoculum volume and pH at 5. As a starter culture for Chinese pickle, this strain was able to achieve a higher LABs amount, lower nitrite residue after fermentation, compared with the group without the starter, which implicates its feasibility of applying on fermented food for reducing nitrite level. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01433-8.
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Affiliation(s)
- Ziya Lan
- South China Agricultural University, Guangzhou, 510000 China
| | - Huiling Huang
- South China Agricultural University, Guangzhou, 510000 China
| | - Chenyang Liu
- South China Agricultural University, Guangzhou, 510000 China
| | - Jincai Li
- South China Agricultural University, Guangzhou, 510000 China
| | - Xueling Li
- South China Agricultural University, Guangzhou, 510000 China
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Popova-Krumova P, Danova S, Atanasova N, Yankov D. Lactic Acid Production by Lactiplantibacillus plantarum AC 11S-Kinetics and Modeling. Microorganisms 2024; 12:739. [PMID: 38674683 PMCID: PMC11051871 DOI: 10.3390/microorganisms12040739] [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: 03/07/2024] [Revised: 04/01/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
Lactic acid is a versatile chemical with wide application in many industries. It can be produced by the fermentation of different sugars by various lactobacilli and investigations on lactic acid production from different substrates and by different strains are still in progress. The present study aimed to study lactic acid production from lactose by Lactiplantibacillus plantarum AC 11S and to choose a mathematical model describing in the best way the experimental data obtained. The influence of initial substrate concentration was investigated, and optimal pH and temperature were determined. An unstructured mathematical model was developed comprising equations for bacterial growth, substrate consumption, and product formation. The model was solved with different terms for specific growth rates considering substrate and/or product inhibition. The best bacterial growth and lactic acid production were achieved at pH = 6.5 and 30 °C. Production of lactic acid was mainly growth-associated, and at initial substrate concentration over 15 g/L, a considerable product inhibition was observed. The parameters of different models were determined and compared. The modified Gompertz equation gave the best fit when solving only the equation for biomass growth at different initial substrate concentrations. Solving the entire set of differential equations for bacterial growth, substrate consumption, and product formation, the best results were obtained when using a variant of the logistic equation for biomass growth. This variant included a term for product inhibition and described in the best way all experimental data. Solving the model for different biomass concentrations showed that an increase in biomass led to a shorter lag phase and the stationary phase was reached faster. The results obtained, optimum conditions and the kinetic model, are good bases for studying pH-controlled fermentation, as well as a continuous process.
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Affiliation(s)
- Petya Popova-Krumova
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 103 Acad. G. Bontchev Str., 1113 Sofia, Bulgaria;
| | - Svetla Danova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bontchev Str., 1113 Sofia, Bulgaria; (S.D.); (N.A.)
| | - Nikoleta Atanasova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bontchev Str., 1113 Sofia, Bulgaria; (S.D.); (N.A.)
| | - Dragomir Yankov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 103 Acad. G. Bontchev Str., 1113 Sofia, Bulgaria;
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Guo S, Yu W, Wilson DI, Young BR. pH prediction for a semi-batch cream cheese fermentation using a grey-box model. CHEMICAL PRODUCT AND PROCESS MODELING 2023. [DOI: 10.1515/cppm-2021-0048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Abstract
Cream cheese, a popular condiment, is widely used in people’s daily diet and in dessert making. To ensure high-quality cream cheese production, the pH value is generally used as the indicator to determine the end point of cream cheese fermentation. The inoculation time and time-dependent concentrations of biomass, lactose, lactic acid are all crucial for pH prediction. However, the inoculation time could vary for industrial applications with multiple fermenters. Moreover, the inoculation time impact on fermentation has not been investigated. This paper aims to build a cream cheese fermentation model predicting pH. The model includes a semi-batch kinetic model and an artificial neural network (ANN) model. The outcome of the model will help the cream cheese industries understand the inoculation time impact on fermentation time and organise better fermenter scheduling.
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Affiliation(s)
- Shiying Guo
- Department of Chemical & Materials Engineering , The University of Auckland , Auckland , New Zealand
- Industrial Information and Control Centre , University of Auckland , Auckland 1023 , New Zealand
| | - Wei Yu
- Department of Chemical & Materials Engineering , The University of Auckland , Auckland , New Zealand
- Industrial Information and Control Centre , University of Auckland , Auckland 1023 , New Zealand
| | - David I. Wilson
- Industrial Information and Control Centre , University of Auckland , Auckland 1023 , New Zealand
- Electrical and Electronic Engineering Department , Auckland University of Technology , Auckland , New Zealand
| | - Brent R. Young
- Department of Chemical & Materials Engineering , The University of Auckland , Auckland , New Zealand
- Industrial Information and Control Centre , University of Auckland , Auckland 1023 , New Zealand
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5
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Propionic acid production via two-step sequential repeated batch fermentations on whey and flour. Biochem Eng J 2023. [DOI: 10.1016/j.bej.2023.108816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Janiszewska-Turak E, Witrowa-Rajchert D, Rybak K, Rolof J, Pobiega K, Woźniak Ł, Gramza-Michałowska A. The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules 2022; 27:molecules27238637. [PMID: 36500730 PMCID: PMC9741357 DOI: 10.3390/molecules27238637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/02/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022] Open
Abstract
Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.
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Affiliation(s)
- Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Joanna Rolof
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Łukasz Woźniak
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
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Sustainable utilization of dairy waste paneer whey by Pediococcus pentosaceus NCDC 273 for lactic acid production. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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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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Aziz T, Sarwar A, Naveed M, Shahzad M, Aqib Shabbir M, Dablool AS, ud Din J, Ali Khan A, Naz S, Cui H, Lin L. Bio-Molecular Analysis of Selected food derivedLactiplantibacillusstrains for CLA Production Reveals possibly a complex mechanism. Food Res Int 2022; 154:111031. [DOI: 10.1016/j.foodres.2022.111031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/04/2022]
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10
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Temperature shift and feeding strategies for improving l-lactic acid production by Lactiplantibacillus plantarum in batch and fed-batch cultures. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.12.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.11.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Montoya Vallejo C, Flórez Restrepo MA, Guzmán Duque FL, Quintero Díaz JC. Production, characterization and kinetic model of biosurfactant produced by lactic acid bacteria. ELECTRON J BIOTECHN 2021. [DOI: 10.1016/j.ejbt.2021.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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13
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Biohydrogen-producing from bottom to top? Quali-quantitative characterization of thermophilic fermentative consortia reveals microbial roles in an upflow fixed-film reactor. CHEMICAL ENGINEERING JOURNAL ADVANCES 2021. [DOI: 10.1016/j.ceja.2021.100125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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14
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Dijkink B, Esveld E, Broeze J, Vollebregt M. Evaluation of Scenarios for Improving the Collection System for a Milk Factory in Ethiopia. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.645057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The milk for a factory in Sululta (Ethiopia) is currently collected at ambient temperature. To increase milk production, the sourcing must be extended. This requires the collection of not only the morning milk but also the evening milk from smallholder farms. To accomplish this, the collection of milk from small farmers has to be improved, whereby the milk quality has to be assured with reasonable cost and environmental impact. A model predicting milk rejection was developed based on initial contamination and time and temperature profiles. With this model, different cooling scenarios we reevaluated regarding the expected effectiveness of reducing the rejection rate during collection. Second, cost estimations were made to implement the scenarios to collect morning and evening milk from smallholder farms. A third criterion was greenhouse gas (GHG) emissions per litre of collected milk. Finally, the feasibility of the scenarios was assessed in terms of technical, practical, and economic aspects. Including both quality and economics, the best scenario can be expected from a cooling centre where farmers bring their milk twice a day, except there are signals that the farmers would not be willing to deliver the evening milk to the centre at night. In that case, an additional collecting system would be needed to increase the milk supply. This would result in higher collection costs and an increased risk of milk rejection at the factory gate. Furthermore, this would reduce the value of the chilling centre, as in that case it would be better to deliver the milk directly to the factory. Both scenarios would increase GHG emissions compared with the current situation. Only the use of an off-grid solar power-driven cooling system at the farms would reduce the GHG emissions. However, this solution is less feasible economically. The applied combination of a simple model, economic analysis and the effect on GHG emissions gives valuable information on the effectiveness and limitations of different cooling scenarios for the milk factory. It can help to successfully apply a scenario for increasing the milk supply.
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15
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Sulphate-Reducing Bacteria’s Response to Extreme pH Environments and the Effect of Their Activities on Microbial Corrosion. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11052201] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Sulphate-reducing bacteria (SRB) are dominant species causing corrosion of various types of materials. However, they also play a beneficial role in bioremediation due to their tolerance of extreme pH conditions. The application of sulphate-reducing bacteria (SRB) in bioremediation and control methods for microbiologically influenced corrosion (MIC) in extreme pH environments requires an understanding of the microbial activities in these conditions. Recent studies have found that in order to survive and grow in high alkaline/acidic condition, SRB have developed several strategies to combat the environmental challenges. The strategies mainly include maintaining pH homeostasis in the cytoplasm and adjusting metabolic activities leading to changes in environmental pH. The change in pH of the environment and microbial activities in such conditions can have a significant impact on the microbial corrosion of materials. These bacteria strategies to combat extreme pH environments and their effect on microbial corrosion are presented and discussed.
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Ebrahimpour M, Yu W, Young B. Artificial neural network modelling for cream cheese fermentation pH prediction at lab and industrial scales. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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MEJIA-GOMEZ CE, BALCÁZAR N. Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.29619] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Razmjooei M, Shad E, Nejadmansouri M, Safdarianghomsheh R, Delvigne F, Khalesi M. Effect of metal support and different carbon sources on CLA production using Lactobacillus plantarum. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Peng K, Koubaa M, Bals O, Vorobiev E. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods 2020; 9:E1146. [PMID: 32825249 PMCID: PMC7555770 DOI: 10.3390/foods9091146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/13/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60-428 V cm-1) were then applied to the culture medium to study the impact of PEF on the cells' behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm-1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.
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Affiliation(s)
- Kaidi Peng
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France
| | - Olivier Bals
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Eugène Vorobiev
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
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20
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Melchior S, Marino M, Innocente N, Calligaris S, Nicoli MC. Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3902-3909. [PMID: 32323334 DOI: 10.1002/jsfa.10432] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 04/02/2020] [Accepted: 04/23/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study aimed to evaluate the protective effect of different biopolymer systems on the viability of two probiotics (Lactobacillus rhamnosus and Streptococcus thermophilus) during storage and in vitro digestion. Methylcellulose (MC), sodium alginate (SA), and whey protein (WP)-based structures were designed and characterized in terms of pH, rheological properties, and visual appearance. RESULTS The results highlighted that the WP-system ensured probiotic protection during both storage and in vitro digestion. This result was attributed to a combined effect of the physical barrier offered by the protein gel network and whey proteins as a nutrient for microbes. On the other hand, surprisingly, the viscous methylcellulose-based system was able to guarantee good microbial viability during storage. However, this was not confirmed during in vitro digestion. The opposite results were obtained for sodium alginate beads. CONCLUSION The results suggest that the capacity of a polymeric structure to protect probiotic bacteria is a combination of structural organization and system formulation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Sofia Melchior
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, Udine, Italy
| | - Marilena Marino
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, Udine, Italy
| | - Nadia Innocente
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, Udine, Italy
| | - Sonia Calligaris
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, Udine, Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, Udine, Italy
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21
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Replacement of Fish Meal by Solid State Fermented Lupin (Lupinus albus) Meal with Latobacillus plantarum 299v: Effect on Growth and Immune Status of Juvenile Atlantic Salmon (Salmo salar). ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
The aim of this study was to assess quality of SSF (Solid State Fermented) lupin with Lactobacillus plantarum 299v, and its effects (on growth, feed utilization, digestibility and immunity) of juvenile Atlantic salmon (S. salar), when used as fish meal replacer. Five experimental diets were formulated to provide 40% crude protein and 21% dietary lipid (dry matter basis) with the raw or fermented lupin meal-based protein source replacing fish meal at 15% and 30%. Triplicate groups of fish (averaging 3.53 ± 0.05 g) were fed with experimental diets for 8 weeks. Fermentation process modified nutrient profile of lupin meal and enriched it with lactic, citric and acetic acids. Fish in the FL15% group showed a higher (P < 0.05) final body weight, weight gain, FCR, SGR, and PER compared to those of C group. Apparent digestibility coefficient (ADC) of protein and Nitrogen-free extract showed a significantly higher values in FL15% experimental group, compared to those shown in C group. Fish in the FL15% group showed a higher (P<0.05) lysozyme activity and leucocyte respiratory burst compared to that shown by fish samples in the C experimental group; phagocytic activity did not record differences among experimental groups. In conclusion, replacement of fish meal by raw or fermented lupin meal did not compromise growth, apparent digestibility coefficients and immune status of juvenile Atlantic salmon and even improve fish performance when supplemented at 15%.
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Barache N, Belguesmia Y, Ladjouzi R, Bendali F, Drider D. Clusters of Lactobacillus Strains from Vegetal Origins Are Associated with Beneficial Functions: Experimental Data and Statistical Interpretations. Foods 2020; 9:E985. [PMID: 32722025 PMCID: PMC7466302 DOI: 10.3390/foods9080985] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 02/07/2023] Open
Abstract
Nine strains of Lactiplantibacillus plantarum and one strain of Lacticaseibacillus paracasei that were recently isolated from prickly pears, fresh figs and blackberries, which are traditionally and largely consumed fruits in Kabylia (north of Algeria), were studied here for their antagonism and antioxidant properties as well as for production of exopolysaccharides. With respect to their inhibitory properties, these strains were tested against three food representative pathogens including Escherichia coli ATCC 8739, Staphylococcus aureus 2S6 and Listeria monocytogenes 162. The antagonism of these pathogens was attributable to lactic acid production, present in the cell free supernatant, at concentrations ranging from 9 to 16.74 g/L. The anti-adhesive properties observed on polystyrene or eukaryotic Caco-2 cells were exerted in a strain dependent-manner. Indeed, the scores obtained ranged from 27% to 75% for S. aureus 2S6, 54% to 95% for L. monocytogenes 162, and 50% to 97% for E. coli ATCC 8739. The co-aggregation of these Lactobacillus strains with the aforementioned target bacteria appeared to be exerted in a strain-dependent manner, with noticeably the upmost rate for Lb. paracasei FB1 on S. aureus 2S6. Interestingly, these novel Lactobacillus strains were able to produce a large amount (315.55 to 483.22 mg/L) of exopolysaccharides, and showed a significant scavenging activity on the 2,2-di-phényl-2-picrylhydrazyle (DPPH) synthetic free radical with rates of 51% to 56%. Of note, the highest antioxidant activity was observed for Lb. paracasei FB1 using the culture supernatants, intact cells or the intracellular extract. The statistical analysis of these data using the principal component analysis (ACP) enabled us to establish three distinct clusters with potential applications as bioprotective and/or probiotic agents, following further evaluation.
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Affiliation(s)
- Nacim Barache
- Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria;
- BIOECOAGRO Unit of Research N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV-Institut Charles Viollette, F-59000 Lille, France; (Y.B.); (R.L.)
| | - Yanath Belguesmia
- BIOECOAGRO Unit of Research N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV-Institut Charles Viollette, F-59000 Lille, France; (Y.B.); (R.L.)
| | - Rabia Ladjouzi
- BIOECOAGRO Unit of Research N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV-Institut Charles Viollette, F-59000 Lille, France; (Y.B.); (R.L.)
| | - Farida Bendali
- Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria;
| | - Djamel Drider
- BIOECOAGRO Unit of Research N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV-Institut Charles Viollette, F-59000 Lille, France; (Y.B.); (R.L.)
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Thazeem B, Umesh M, Mani VM, Beryl GP, Preethi K. Biotransformation of bovine tannery fleshing into utilizable product with multifunctionalities. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1786071] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Basheer Thazeem
- Vellalar Institutions (Maruthi Nagar Campus), Thindal, India
| | - Mridul Umesh
- Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India
| | - Vellingiri Manon Mani
- Department of Biotechnology, Rathnavel Subramaniam College of Arts and Science, Coimbatore, India
| | - Goldy Primo Beryl
- Department of Microbial Biotechnology, Bharathiar University, Coimbatore, India
| | - Kathirvel Preethi
- Department of Microbial Biotechnology, Bharathiar University, Coimbatore, India
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Li L, Kong Z, Qin Y, Wu J, Zhu A, Xiao B, Ni J, Kubota K, Li YY. Temperature-phased anaerobic co-digestion of food waste and paper waste with and without recirculation: Biogas production and microbial structure. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 724:138168. [PMID: 32247142 DOI: 10.1016/j.scitotenv.2020.138168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 03/22/2020] [Accepted: 03/22/2020] [Indexed: 06/11/2023]
Abstract
Two temperature-phased anaerobic digestion (TPAD) systems (55 °C in the first reactor and 35 °C in the second reactor) with and without recirculation were operated in parallel for the co-digestion of food waste and paper waste. A long-term experiment was carried out for these two systems with the paper waste ratios elevated from 0 to 50%. The removal efficiencies of COD, TS, VS, carbohydrate and protein in the recirculated TPAD system were higher than those of the non-recirculated system. The successful acclimation of thermophilic cellulose-degrading bacteria in the first reactor (RT1), partly due to recirculation, ensured the effective degradation of cellulose when the paper waste ratio was higher than 40%, resulting in the production of large amounts of hydrogen in reactor RT1. In the absence of recirculation, the main substance produced in the first reactor of the non-recirculated system (T1) was lactic acid. This gradually led to over-acidification and a low degradation efficiency and no methane or hydrogen was produced in T1. Recirculation helped to establish a stable bacterial community capable of producing bio-hydrogen in reactor RT1. The relatively low pH of 5.5 in the RT1 inhibited the activity of hydrogenotrophic archaea without consuming hydrogen, facilitating high hydrogen production levels.
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Affiliation(s)
- Lu Li
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Zhe Kong
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Yu Qin
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Jing Wu
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Aijun Zhu
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Benyi Xiao
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Jialing Ni
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Kengo Kubota
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan
| | - Yu-You Li
- Laboratory of Environmental Protection Engineering, Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, 6-6-06 Aza-Aoba, Aramaki, Aoba Ward, Sendai, Miyagi 980-8579, Japan.
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Wang Y, Chan KL, Abdel-Rahman MA, Sonomoto K, Leu SY. Dynamic simulation of continuous mixed sugar fermentation with increasing cell retention time for lactic acid production using Enterococcus mundtii QU 25. BIOTECHNOLOGY FOR BIOFUELS 2020; 13:112. [PMID: 32607127 PMCID: PMC7318410 DOI: 10.1186/s13068-020-01752-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Accepted: 06/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The simultaneous and effective conversion of both pentose and hexose in fermentation is a critical and challenging task toward the lignocellulosic economy. This study aims to investigate the feasibility of an innovative co-fermentation process featuring with a cell recycling unit (CF/CR) for mixed sugar utilization. A l-lactic acid-producing strain Enterococcus mundtii QU 25 was applied in the continuous fermentation process, and the mixed sugars were utilized at different productivities after the flowing conditions were changed. A mathematical model was constructed with the experiments to optimize the biological process and clarify the cell metabolism through kinetics analysis. The structured model, kinetic parameters, and achievement of the fermentation strategy shall provide new insights toward whole sugar fermentation via real-time monitoring for process control and optimization. RESULTS Significant carbon catabolite repression in co-fermentation using a glucose/xylose mixture was overcome by replacing glucose with cellobiose, and the ratio of consumed pentose to consumed hexose increased significantly from 0.096 to 0.461 by mass. An outstanding product concentration of 65.2 g L-1 and productivity of 13.03 g L-1 h-1 were achieved with 50 g L-1 cellobiose and 30 g L-1 xylose at an optimized dilution rate of 0.2 h-1, and the cell retention time gradually increased. Among the total lactic acid production, xylose contributed to more than 34% of the mixed sugars, which was close to the related contents in agricultural residuals. The model successfully simulated the transition of sugar consumption, cell growth, and lactic acid production among the batch, continuous process, and CF/CR systems. CONCLUSION Cell retention time played a critical role in balancing pentose and hexose consumption, cell decay, and lactic acid production in the CF/CR process. With increasing cell concentration, consumption of mixed sugars increased with the productivity of the final product; hence, the impact of substrate inhibition was reduced. With the validated parameters, the model showed the highest accuracy simulating the CF/CR process, and significantly longer cell retention times compared to hydraulic retention time were tested.
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Affiliation(s)
- Ying Wang
- Department of Biological Science, College of Life Sciences, Sichuan Normal University, Chengdu, 610101 Sichuan China
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Kowloon, Hong Kong
| | - Ka-Lai Chan
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Kowloon, Hong Kong
| | - Mohamed Ali Abdel-Rahman
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Motooka, Nishi‐ku, Fukuoka, Japan
- Botany and Microbiology Department, Faculty of Science (Boys), Al-Azhar University, PN:11884, Nasr City, Cairo, Egypt
| | - Kenji Sonomoto
- Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Motooka, Nishi‐ku, Fukuoka, Japan
| | - Shao-Yuan Leu
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Kowloon, Hong Kong
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Huang HC, Lee IJ, Huang C, Chang TM. Lactic Acid Bacteria and Lactic Acid for Skin Health and Melanogenesis Inhibition. Curr Pharm Biotechnol 2020; 21:566-577. [DOI: 10.2174/1389201021666200109104701] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Revised: 07/26/2019] [Accepted: 12/11/2019] [Indexed: 12/21/2022]
Abstract
Lactic acid bacteria are beneficial to human health. Lactic acid bacteria have wide applications
in food, cosmetic and medicine industries due to being Generally Recognized As Safe (GRAS)
and a multitude of therapeutic and functional properties. Previous studies have reported the beneficial
effects of lactic acid bacteria, their extracts or ferments on skin health, including improvements in skin
conditions and the prevention of skin diseases. Lipoteichoic acid isolated from Lactobacillus plantarum
was reported to inhibit melanogenesis in B16F10 melanoma cells. In particular, lipoteichoic acid
also exerted anti-photoaging effects on human skin cells by regulating the expression of matrix metalloproteinase-
1. The oral administration of Lactobacillus delbrueckii and other lactic acid bacteria has
been reported to inhibit the development of atopic diseases. Additionally, the clinical and histologic
evidence indicates that the topical application of lactic acid is effective for depigmentation and improving
the surface roughness and mild wrinkling of the skin caused by environmental photo-damage. This
review discusses recent findings on the effects of lactic acid bacteria on skin health and their specific
applications in skin-whitening cosmetics.
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Affiliation(s)
- Huey-Chun Huang
- Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung, Taiwan
| | - I. Jung Lee
- Department of Kampo Medicine, Yokohama University of Pharmacy, Yokohama, Japan
| | - Chen Huang
- Office of Paradigm Industrial- Academic R & D Headquarter, Hungkuang University, Taichung, Taiwan
| | - Tsong-Min Chang
- Department of Applied Cosmetology, Hungkuang University, Taichung City, Taiwan
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Nagarajan D, Nandini A, Dong CD, Lee DJ, Chang JS. Lactic Acid Production from Renewable Feedstocks Using Poly(vinyl alcohol)-Immobilized Lactobacillus plantarum 23. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c01422] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dillirani Nagarajan
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
- Department of Chemical Engineering, National Taiwan University, Taipei 106, Taiwan
| | - Atika Nandini
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
| | - Cheng-Di Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 106, Taiwan
| | - Duu-Jong Lee
- Department of Chemical Engineering, National Taiwan University, Taipei 106, Taiwan
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
- Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung 407, Taiwan
- Center for Nanotechnology, Tunghai University, Taichung 407, Taiwan
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28
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Díaz AB, González C, Marzo C, Caro I, Blandino A. Feasibility of exhausted sugar beet pulp as raw material for lactic acid production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3036-3045. [PMID: 32057099 DOI: 10.1002/jsfa.10334] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 02/06/2020] [Accepted: 02/14/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Exhausted sugar beet pulp pellets (ESBPP), a sugar industry by-product generated after sugar extraction in the sugar production process, have been used as a raw material for lactic acid (LA) production via hydrolysis and fermentation by Lactobacillus casei. To design a more cost-effective process, simultaneous saccharification and fermentation (SSF) of ESBPP is proposed in the present study. The effects of pH control, nutrient supplementation and solid addition in fed-batch SSF on lactic acid production were investigated. RESULTS The highest LA concentration (26.88 g L-1 ) was reached in fed-batch SSF at a solid/liquid loading of 0.2 g mL-1 , with pH control (by adding 30 g L-1 CaCO3 to the medium) and nutrient supplementation (by adding 20 mL of MRS medium per 100 mL of buffer). Under these conditions, a maximum productivity of 0.63 g L-1 h-1 was achieved, which is 2.7 times higher than that attained in the control experiment (SSF inoculated at time 0 h). However, a slightly lower LA yield was obtained, revealing the need of an increasing dose of enzymes at high solid loading SSF. CONCLUSION An efficient fed-batch SSF strategy with pH control and MRS supplementation is described in the present study, attaining higher LA productivity compared to separate hydrolysis and fermentation and SSF. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ana Belén Díaz
- Department of Chemical Engineering and Food Technology, IVAGRO Institute, Universidad de Cádiz, Puerto Real, Spain
| | - Claudia González
- Department of Chemical Engineering and Food Technology, IVAGRO Institute, Universidad de Cádiz, Puerto Real, Spain
| | - Cristina Marzo
- Department of Chemical Engineering and Food Technology, IVAGRO Institute, Universidad de Cádiz, Puerto Real, Spain
| | - Ildefonso Caro
- Department of Chemical Engineering and Food Technology, IVAGRO Institute, Universidad de Cádiz, Puerto Real, Spain
| | - Ana Blandino
- Department of Chemical Engineering and Food Technology, IVAGRO Institute, Universidad de Cádiz, Puerto Real, Spain
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Effects of oil substrate supplementation on production of prodigiosin by Serratia nematodiphila for dye-sensitized solar cell. J Biotechnol 2020; 317:16-26. [PMID: 32348830 DOI: 10.1016/j.jbiotec.2020.04.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 04/10/2020] [Accepted: 04/15/2020] [Indexed: 01/12/2023]
Abstract
Bacterial pigments are potential substitute of chemical photosensitizer for dye-sensitized solar cell (DSSC) due to its non-toxic property and cost-effective production from microbial fermentation. Serratia nematodiphila YO1 was isolated from waterfall in Malaysia and identified using 16S ribosomal RNA. Characterization of the red pigment produced by the bacteria has confirmed the pigment as prodigiosin. Prodigiosin was produced from the fermentation of the bacteria in the presence of different oil substrates. Palm oil exhibited the best performance of cell growth and equivalent prodigiosin yield compared to olive oil and peanut oil. Prodigiosin produced with palm oil supplementation was 93 mg/l compared to 7.8 mg/l produced without supplementation, which recorded 11.9 times improvement. Specific growth rate of the cells improved 1.4 times when palm oil was supplemented in the medium. The prodigiosin pigment produced showed comparable performance as a DSSC sensitizer by displaying an open circuit voltage of 336.1 mV and a maximum short circuit current of 0.098 mV/cm2. This study stands a novelty in proving that the production of prodigiosin is favorable in the presence of palm oil substrate with high saturated fat content, which has not been studied before. This is also among the first bacterial prodigiosin tested as photosensitizer for DSSC application.
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Cavalheiro CP, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Pintado T, de Menezes CR, Fries LLM. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6706-6712. [PMID: 31350779 DOI: 10.1002/jsfa.9952] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/19/2019] [Accepted: 07/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Chorizo is a high-value Spanish-type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico-chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water-in-oil emulsion (Cwo), and water-in-oil-in-water emulsion (Cwow). Proximate composition, weight loss, pH, aw , color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo. RESULTS The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and aw of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores. CONCLUSION Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Carlos Pasqualin Cavalheiro
- Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Universidade Federal da Bahia (UFBA), Salvador, Brazil
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA), Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | - Claudia Ruiz-Capillas
- Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Ana Maria Herrero
- Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Francisco Jiménez-Colmenero
- Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Tatiana Pintado
- Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Cristiano Ragagnin de Menezes
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA), Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | - Leadir Lucy Martins Fries
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA), Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
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Yin Lau AT, Barbut S, Ross K, Diarra MS, Balamurugan S. The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Spann R, Gernaey KV, Sin G. A compartment model for risk-based monitoring of lactic acid bacteria cultivations. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107293] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Wang J, Wang R, Xiao Q, Liu C, Jiang L, Deng F, Zhou H. Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper. Lett Appl Microbiol 2019; 69:346-352. [DOI: 10.1111/lam.13212] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/26/2019] [Accepted: 08/27/2019] [Indexed: 12/22/2022]
Affiliation(s)
- J. Wang
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
| | - R. Wang
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
| | - Q. Xiao
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
| | - C. Liu
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
| | - L. Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
| | - F. Deng
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
| | - H. Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha People’s Republic of China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology Changsha People’s Republic of China
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Asunis F, De Gioannis G, Isipato M, Muntoni A, Polettini A, Pomi R, Rossi A, Spiga D. Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey. BIORESOURCE TECHNOLOGY 2019; 289:121722. [PMID: 31323727 DOI: 10.1016/j.biortech.2019.121722] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 06/10/2023]
Abstract
Batch dark fermentation tests were performed on sheep cheese whey without inoculum addition at different operating pHs, relating the type and production yields of the observed gaseous and liquid by-products to the evolution of fermentation. Cheese whey fermentation evolved over time in two steps, involving an initial conversion of carbohydrates to lactic acid, followed by the degradation of this to soluble and gaseous products including short-chain fatty acids (mainly acetic, butyric and propionic acids) and hydrogen. The operating pH affected the production kinetics and yields, as well as the fermentation pathways. By varying the duration of the fermentation process, different cheese whey exploitation strategies may be applied and oriented to the main production of lactic acid, hydrogen or other organic acids.
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Affiliation(s)
- F Asunis
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy.
| | - G De Gioannis
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy; IGAG - CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza d'Armi, 09123 Cagliari, Italy
| | - M Isipato
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy
| | - A Muntoni
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy; IGAG - CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza d'Armi, 09123 Cagliari, Italy
| | - A Polettini
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Via Eudossiana 18, 00184 Rome, Italy
| | - R Pomi
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Via Eudossiana 18, 00184 Rome, Italy
| | - A Rossi
- Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Via Eudossiana 18, 00184 Rome, Italy
| | - D Spiga
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123 Cagliari, Italy
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35
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Kinetic analysis via mathematical modeling for ferrous iron oxidation in a class of SBR-type system. Chin J Chem Eng 2019. [DOI: 10.1016/j.cjche.2019.04.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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Pandey KK, Sood SK, Verma SK, Kumar S, Rani S, Ganguli S. Bioutilization of paneer whey waste for production of paneer making powder containing pediocin PA-1 as a biopreservative to enhance shelf life of paneer. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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37
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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38
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Mugampoza D, Gkatzionis K, Linforth RS, Dodd CE. Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chem 2019; 287:222-231. [DOI: 10.1016/j.foodchem.2019.02.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 11/17/2022]
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39
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Veeravalli SS, Mathews AP. A novel low pH fermentation process for the production of acetate and propylene glycol from carbohydrate wastes. Enzyme Microb Technol 2018; 120:8-15. [PMID: 30396403 DOI: 10.1016/j.enzmictec.2018.09.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/18/2018] [Accepted: 09/20/2018] [Indexed: 11/30/2022]
Abstract
A novel low pH fermentation process was studied for the conversion of lactose using Lactobacillus plantarum and Lactobacillus buchneri under anoxic conditions in single co-culture, and two-stage sequential fermentations. This is aimed at producing acetate and propylene glycol (PG) as environmentally benign substitutes for currently used road and aircraft deicing chemicals. The results indicate that in the case of two-stage fermentation with immobilized L. buchneri in the second stage, lactose degradation rate increased markedly producing acetate and PG concentrations of 12.1 and 10.7 g L-1 at pH 3.8. In the case of coculture fermentation, the acetate and PG concentrations were 8.2 and 6.8 g L-1, respectively. Fermentation of lactose and whey powder was conducted at pH 4.25 using a high cell density culture of L. buchneri. The acetate and PG yields were similar for both substrates at ∼0.3 g/g and ∼0.33 g/g respectively. With a starting lactose concentration of 60 g/L, acetate and PG concentrations of 18 g/L and 21 g/L respectively were obtained. The low pH conversion of wastes to value-added products under anoxic conditions provides substantial operating benefits over neutral pH fermentations that require strict anaerobic conditions for effective operation. Moreover, the low product pH at around 4.0 will provide substantial savings in downstream processing costs due to the much higher extraction efficiency of weak- and moderate- base resins for acetic acid compared to acetate ion.
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Affiliation(s)
- Sathyanarayanan S Veeravalli
- Department of Civil Engineering, Kansas State University, Fiedler Hall, 1701C Platt Street, Manhattan, KS, 66502, United States.
| | - Alexander P Mathews
- Department of Civil Engineering, Kansas State University, Fiedler Hall, 1701C Platt Street, Manhattan, KS, 66502, United States.
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40
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Moreno-Zambrano M, Grimbs S, Ullrich MS, Hütt MT. A mathematical model of cocoa bean fermentation. ROYAL SOCIETY OPEN SCIENCE 2018; 5:180964. [PMID: 30473841 PMCID: PMC6227950 DOI: 10.1098/rsos.180964] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 09/21/2018] [Indexed: 05/30/2023]
Abstract
Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate's flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry. Here, a quantitative model of cocoa bean fermentation is constructed based on available microbiological and biochemical knowledge. The model is formulated as a system of coupled ordinary differential equations with two distinct types of state variables: (i) metabolite concentrations of glucose, fructose, ethanol, lactic acid and acetic acid and (ii) population sizes of yeast, lactic acid bacteria and acetic acid bacteria. We demonstrate that the model can quantitatively describe existing fermentation time series and that the estimated parameters, obtained by a Bayesian framework, can be used to extract and interpret differences in environmental conditions. The proposed model is a valuable tool towards a mechanistic understanding of this complex biochemical process, and can serve as a starting point for hypothesis testing of new systemic adjustments. In addition to providing the first quantitative mathematical model of cocoa bean fermentation, the purpose of our investigation is to show how differences in estimated parameter values for two experiments allow us to deduce differences in experimental conditions.
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Affiliation(s)
| | | | | | - Marc-Thorsten Hütt
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
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41
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Lee JJL, Zhao G, Kim J, Castillo-Zacarias C, Ramirez-Arriaga MT, Parra-Saldivar R, Chen WN. Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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42
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Alves de Oliveira R, Komesu A, Vaz Rossell CE, Maciel Filho R. Challenges and opportunities in lactic acid bioprocess design—From economic to production aspects. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.03.003] [Citation(s) in RCA: 161] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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43
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Abstract
Microbes usually exist in communities consisting of myriad different but interacting species. These interactions are typically mediated through environmental modifications; microbes change the environment by taking up resources and excreting metabolites, which affects the growth of both themselves and also other microbes. We show here that the way microbes modify their environment and react to it sets the interactions within single-species populations and also between different species. A very common environmental modification is a change of the environmental pH. We find experimentally that these pH changes create feedback loops that can determine the fate of bacterial populations; they can either facilitate or inhibit growth, and in extreme cases will cause extinction of the bacterial population. Understanding how single species change the pH and react to these changes allowed us to estimate their pairwise interaction outcomes. Those interactions lead to a set of generic interaction motifs—bistability, successive growth, extended suicide, and stabilization—that may be independent of which environmental parameter is modified and thus may reoccur in different microbial systems. Microbes typically live alongside many other species in complex communities. These microbial communities are very important for us because they also live in and on our bodies and can determine our health and well-being. The composition and function of these communities, such as who is part of such a community and who is excluded, are decided by the interactions between the microbes. These microbial interactions can be driven by many different factors such as resource competition or toxin production. Although these factors are all different, the interactions are typically mediated through the environment; the microbes modify the environment, and they and other microbes have to live in this new environment. We show here that by understanding how microbes change and react to the environment, it is possible to understand and even predict their interactions. We believe that this way of thinking about microbial interactions will lead to a better understanding of more complex communities that are so important for our well-being.
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Affiliation(s)
- Christoph Ratzke
- Physics of Living Systems, Department of Physics, Massachusetts Institute of Technology, Cambridge, Massachusetts, United States of America
- * E-mail: (CR); (JG)
| | - Jeff Gore
- Physics of Living Systems, Department of Physics, Massachusetts Institute of Technology, Cambridge, Massachusetts, United States of America
- * E-mail: (CR); (JG)
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44
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Vargas S, Rodríguez R, Quintanilla F, González-Torres M. Colloidal aggregation induced by the reduction in pH and the synthesis of new molecular structures during the milk fermentation process. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Susana Vargas
- Departamento de Ingeniería Molecular de Materiales; Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México; Boulevard Juriquilla 3001 Santiago de Querétaro Querétaro 76230 México
| | - Rogelio Rodríguez
- Departamento de Ingeniería Molecular de Materiales; Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México; Boulevard Juriquilla 3001 Santiago de Querétaro Querétaro 76230 México
| | - Francisco Quintanilla
- Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Santiago de Querétaro México Santiago de Querétaro Querétaro 76230 México
| | - Maykel González-Torres
- Departamento de Química de Radiaciones y Radioquímica; Instituto de Ciencias Nucleares; Universidad Nacional Autónoma de México; Ciudad de México 04510 México
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45
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Akkermans S, Van Impe JF. Mechanistic modelling of the inhibitory effect of pH on microbial growth. Food Microbiol 2017; 72:214-219. [PMID: 29407400 DOI: 10.1016/j.fm.2017.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 12/14/2017] [Accepted: 12/15/2017] [Indexed: 10/18/2022]
Abstract
Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditions. The effect of environmental conditions on microbial dynamics is often described by combining the separate effects in a multiplicative way (gamma concept). This idea was extended further in this work by including the effects of the lag and stationary growth phases on microbial growth rate as independent gamma factors. A mechanistic description of the stationary phase as a function of pH was included, based on a novel class of models that consider product inhibition. Experimental results on Escherichia coli growth dynamics indicated that also the parameters of the product inhibition equations can be modelled with the gamma approach. This work has extended a modelling methodology, resulting in predictive models that are (i) mechanistically inspired, (ii) easily identifiable with a limited work load and (iii) easily extended to additional environmental conditions.
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Affiliation(s)
- Simen Akkermans
- BioTeC, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Ghent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods, Belgium(1).
| | - Jan F Van Impe
- BioTeC, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Ghent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods, Belgium(1).
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46
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Pinto F, Medina DA, Pérez-Correa JR, Garrido D. Modeling Metabolic Interactions in a Consortium of the Infant Gut Microbiome. Front Microbiol 2017; 8:2507. [PMID: 29312209 PMCID: PMC5735223 DOI: 10.3389/fmicb.2017.02507] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Accepted: 12/01/2017] [Indexed: 12/21/2022] Open
Abstract
The gut microbiome is a complex microbial community that has a significant influence on the host. Microbial interactions in the gut are mediated by dietary substrates, especially complex polysaccharides. In this environment, breakdown products from larger carbohydrates and short chain fatty acids are commonly shared among gut microbes. Understanding the forces that guide microbiome development and composition is important to determine its role in health and in the intervention of the gut microbiome as a therapeutic tool. Recently, modeling approaches such as genome-scale models and time-series analyses have been useful to predict microbial interactions. In this study, a bottom-up approach was followed to develop a mathematical model based on microbial growth equations that incorporate metabolic sharing and inhibition. The model was developed using experimental in vitro data from a system comprising four microorganisms of the infant gut microbiome (Bifidobacterium longum subsp. infantis, Lactobacillus acidophilus, Escherichia coli, and Bacteroides vulgatus), one substrate (fructooligosaccharides, FOS), and evaluating two metabolic products (acetate and lactate). After parameter optimization, the model accurately predicted bacterial abundance in co-cultures from mono-culture data. In addition, a good correlation was observed between the experimental data with predicted FOS consumption and acid production. B. infantis and L. acidophilus were dominant under these conditions. Further model validation included cultures with the four-species in a bioreactor using FOS. The model was able to predict the predominance of the two aforementioned species, as well as depletion of acetate and lactate. Finally, the model was tested for parameter identifiability and sensitivity. These results suggest that variations in microbial abundance and activities in the infant gut were mainly explained by metabolic interactions, and could be properly modeled using Monod kinetics with metabolic interactions. The model could be scaled to include data from larger consortia, or be applied to microbial communities where sharing metabolic resources is important in shaping bacterial abundance. Moreover, the model could be useful in designing microbial consortia with desired properties such as higher acid production.
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Affiliation(s)
| | | | | | - Daniel Garrido
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
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47
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Jia GZ, Li D. Effects of concentration on the dynamics and structure of lactic acid aqueous solution. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.08.071] [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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48
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Wang W, Chen J, Zhou H, Wang L, Ding S, Wang Y, Song D, Li A. Effects of microencapsulated Lactobacillus plantarum and fructooligosaccharide on growth performance, blood immune parameters, and intestinal morphology in weaned piglets. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1360254] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Weiwei Wang
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Juan Chen
- Academy of State Administration of Grain, Beijing, People’s Republic of China
- School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan, People’s Republic of China
| | - Hang Zhou
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Li Wang
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Sujuan Ding
- Academy of State Administration of Grain, Beijing, People’s Republic of China
- School of Biological Sciences and Biotechnology, Hunan Agricultural University, Changsha, People’s Republic of China
| | - Yongwei Wang
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Dan Song
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Aike Li
- Academy of State Administration of Grain, Beijing, People’s Republic of China
- School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan, People’s Republic of China
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49
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Chen M, Jin Y, Li J, Zhang Y, Li X. Mechanism and Kinetic Model for Autocatalysis in Liquid–Liquid System: Oxidation of Dibutyl Sulfide with Aqueous Hydrogen Peroxide. Ind Eng Chem Res 2017. [DOI: 10.1021/acs.iecr.7b01416] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ming Chen
- Department of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, P. R. China
| | - Yang Jin
- Department of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, P. R. China
| | - Jun Li
- Department of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, P. R. China
| | - Yuqiang Zhang
- Department of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, P. R. China
| | - Xing Li
- Department of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, P. R. China
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50
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Kasmi M, Hamdi M, Trabelsi I. Processed milk waste recycling via thermal pretreatment and lactic acid bacteria fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:13604-13613. [PMID: 28391464 DOI: 10.1007/s11356-017-8932-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Accepted: 03/23/2017] [Indexed: 06/07/2023]
Abstract
Processed milk waste (MW) presents a serious problem within the dairy industries due to its high polluting load. Its chemical oxygen demand (COD) can reach values as high as 80,000 mg O2 L-1. This study proposes to reduce the organic load of those wastes using thermal coagulation and recover residual valuable components via fermentation. Thermal process results showed that the COD removal rates exceeded 40% when samples were treated at temperature above 60 °C to reach 72% at 100 °C. Clarified supernatants resulting from thermal treatment of the samples at the temperatures of 60 (MW60), 80 (MW80), and 100 °C (MW100) were fermented using lactic acid bacteria strains without pH control. Lactic strains recorded important final cell yields (5-7 g L-1). Growth mediums prepared using the thermally treated MW produced 73% of the bacterial biomass recorded with a conventional culture medium. At the end of fermentation, mediums were found exhausted from several valuable components. Industrial scale implementation of the proposed process for the recycling of industrial MWs is described and discussed.
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Affiliation(s)
- Mariam Kasmi
- Laboratoire de Traitement et de Valorisation des Rejets Hydriques (LTVRH), Water Researches and Technologies Center (CERTE), University of Carthage, Tourist route Soliman, BP 273-8020, Nabeul, Tunisia.
| | - Moktar Hamdi
- Laboratoire d'Ecologie et de Technologie Microbienne LETMI, Institut National des Sciences Appliquées et de Technologie (INSAT), Centre Urbain Nord, BP 676 - 1080, Tunis Cedex, Tunisia
| | - Ismail Trabelsi
- Laboratoire de Traitement et de Valorisation des Rejets Hydriques (LTVRH), Water Researches and Technologies Center (CERTE), University of Carthage, Tourist route Soliman, BP 273-8020, Nabeul, Tunisia
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