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Nguyen PT, Nguyen-Thi TU, Nguyen HT, Pham MN, Nguyen TT. Halophilic lactic acid bacteria - Play a vital role in the fermented food industry. Folia Microbiol (Praha) 2024; 69:305-321. [PMID: 38372951 DOI: 10.1007/s12223-024-01149-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/06/2024] [Indexed: 02/20/2024]
Abstract
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product's flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
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Affiliation(s)
- Phu-Tho Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | | | - Huu-Thanh Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | - Minh-Nhut Pham
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam
| | - Thi-Tho Nguyen
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam.
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Paswan M, Adhikary S, Salama HH, Rusu AV, Zuorro A, Dholakiya BZ, Trif M, Bhattacharya S. Microbial Synthesis of Lactic Acid from Cotton Stalk for Polylactic Acid Production. Microorganisms 2023; 11:1931. [PMID: 37630489 PMCID: PMC10458930 DOI: 10.3390/microorganisms11081931] [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: 06/23/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Cotton stalk, a waste product in agriculture, serves as a beneficial, low-cost material as a medium for microbial synthesis of lactic acid as desired for polylactic acid synthesis. Cotton stalk was used as a substrate for microbial lactic acid synthesis, and a novel strain of Lactococcus cremoris was reported to synthesize 51.4 g/L lactic acid using cellulose recovered from the cotton stalk. In total, 18 Lactobacillus isolates were isolated from kitchen waste, soil, sugarcane waste, and raw milk samples screened for maximum lactic acid production. It was found that one of the Lactococcus cremoris isolates was found to synthesize maximum lactic acid at a concentration of 51.4 g/L lactic acid in the hydrolysate prepared from cotton stalk. The upstream process parameters included 10% inoculum size, hydrolysate containing reducing sugars 74.23 g/L, temperature 37 °C, agitation 220 rpm, production age 24 h. Only the racemic (50:50) mixture of D-LA and L-LA (i.e., D/L-LA) is produced during the chemical synthesis of lactic acid, which is undesirable for the food, beverage, pharmaceutical, and biomedical industries because only the L-form is digestible and is not suitable for biopolymer, i.e., PLA-based industry where high optically purified lactic acid is required. Furthermore, polylactic acid was synthesized through direct polycondensation methods using various catalysts such as chitosan, YSZ, and Sb2O3. PLA is biocompatible and biodegradable in nature (its blends and biocomposites), supporting a low-carbon and circular bioeconomy.
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Affiliation(s)
- Meenakshi Paswan
- Department of Chemistry, Sardar Vallabhbhai National Institute of Technology, Surat 395007, India; (M.P.); (B.Z.D.)
| | - Sudipto Adhikary
- Process Design and Engineering Cell, CSIR-Central Salt and Marine Chemicals Research Institute, Bhavnagar 346002, India;
| | - Heba Hassan Salama
- National Research Centre, Dairy Department, Food Industries and Nutrition Research Institute, 33 El-Buhouth Str. (Former El-Tahrir Str.), Dokki, Giza 12622, Egypt;
| | - Alexandru Vasile Rusu
- CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania
| | - Antonio Zuorro
- Department of Chemical Engineering, Materials and Environment, Sapienza University of Rome, 00184 Rome, Italy;
| | - Bharatkumar Z. Dholakiya
- Department of Chemistry, Sardar Vallabhbhai National Institute of Technology, Surat 395007, India; (M.P.); (B.Z.D.)
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany;
| | - Sourish Bhattacharya
- Process Design and Engineering Cell, CSIR-Central Salt and Marine Chemicals Research Institute, Bhavnagar 346002, India;
- Academy of Scientific and Innovative Research (AcSIR), Bhavnagar 364002, India
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O'Donoghue LT, Murphy EG. Nondairy food applications of whey and milk permeates: Direct and indirect uses. Compr Rev Food Sci Food Saf 2023; 22:2652-2677. [PMID: 37070222 DOI: 10.1111/1541-4337.13157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/10/2023] [Accepted: 03/30/2023] [Indexed: 04/19/2023]
Abstract
Permeates are generated in the dairy industry as byproducts from the production of high-protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a "zero waste" economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value-added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In-direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food-based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).
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Affiliation(s)
| | - Eoin G Murphy
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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Zhang X, Fang Y, Yang G, Hou X, Hai Y, Xia M, He F, Zhao Y, Liu S. Isolation and characterization of a novel human intestinal Enterococcus faecium FUA027 capable of producing urolithin A from ellagic acid. Front Nutr 2022; 9:1039697. [PMID: 36438752 PMCID: PMC9682137 DOI: 10.3389/fnut.2022.1039697] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Accepted: 10/26/2022] [Indexed: 10/29/2023] Open
Abstract
Urolithin A (UA) has received considerable research attention because of its health benefits. However, only a few strains have been reported to produce UA from ellagic acid (EA), and the molecular mechanisms underlying the gut microbiota-mediated transformation of ellagic acid into urolithin A is limited. In the present study, a single strain FUA027 capable of converting ellagic acid into UA in vitro was isolated from the fecal samples. The strain was identified as Enterococcus faecium through the morphological, physiological, biochemical and genetic tests. UA was produced at the beginning of the stationary phase and its levels peaked at 50 h, with the highest concentration being 10.80 μM. The strain Enterococcus faecium FUA027 is the first isolated strain of Enterococcus sp. producing urolithin A from ellagic acid, which may be developed as probiotics and used to explore molecular mechanisms underlying the biotransformation of ellagic acid into UA.
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Affiliation(s)
- Xiaomeng Zhang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yaowei Fang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Guang Yang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Xiaoyue Hou
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yang Hai
- Key Laboratory of Marine Drugs, School of Medicine and Pharmacy, The Ministry of Education of China, Ocean University of China, Qingdao, China
| | - Mengjie Xia
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Fuxiang He
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yaling Zhao
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shu Liu
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
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Djobo O, Sina H, Tagba S, Ahyi V, Savadogo A, Adjanohoun A, Rendueles M, Baba-Moussa L. Bio-production of lactic and lactobionic acids using whey from the production of cow's milk Wagashi cheese in Benin. Front Nutr 2022; 9:1020934. [PMID: 36324617 PMCID: PMC9618735 DOI: 10.3389/fnut.2022.1020934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 09/30/2022] [Indexed: 11/21/2022] Open
Abstract
Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally treated. Its use as a source for lactobionic and lactic acids production by Pseudomonas taetrolens and Lactobacillus casei is studied in this work, being also a proposal that can greatly boost economically the dairy sector in the country and reduce the end-of-cycle impact of the residue. To our knowledge, no data is available in the metabolization of Bénin's traditional cheese whey and its potential transformation into commercially valuable products such as lactobionic and lactic acids. With bulk filtration, non-controlled pH batch fermentations and without nutrients supplementation, 66 and 22% of lactose in the traditional cheese whey have been converted into lactobionic acid and lactic acid using Pseudomonas taetrolens and Lactobacillus casei, respectively. Those are important results that encourage to enhance the bioprocesses used in a cost-effective way in order to scale up an industrial production.
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Affiliation(s)
- Oumarou Djobo
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
- Department of Chemical Engineering, IRGIB-Africa, Cotonou, Benin
| | - Haziz Sina
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Souriatou Tagba
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Virgile Ahyi
- Department of Chemical Engineering, IRGIB-Africa, Cotonou, Benin
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | | | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Lamine Baba-Moussa
- Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin
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