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Dosuky AS, Elsayed TR, Yousef ET, Barakat OS, Nasr NF. Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology. J Genet Eng Biotechnol 2022; 20:26. [PMID: 35147844 PMCID: PMC8837730 DOI: 10.1186/s43141-022-00316-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 02/04/2022] [Indexed: 11/10/2022]
Abstract
BACKGROUND Lactic acid bacteria (LAB) could be used for bio-production of lactic acid (LA) from wastes of dairy industries. This study aimed to produce LA using isolated and identified LAB capable of withstanding high salt concentration of salted cheese whey and adopting immobilization technique in repeated batch fermentation process. RESULTS Seventy four isolates of LAB were isolated from salted cheese whey and examined for lactic acid production. The superior isolates were biochemically and molecularly identified as Enterococcus faecalis, Enterococcus faecium, and Enterococcus hirae. Then the best of them, Enterococcus faecalis, Enterococcus hirae and dual of them besides Lacticaseibacillus casei were immobilized by sodium alginate 2% in entrapped cells. Repeated batch fermentation was executed for LA production from the mixture of salted whey and whey permeate (1:1) using immobilized strains during static state fermentation under optimum conditions (4% inoculum size in mixture contained 5% sucrose and 0.5% calcium carbonate and incubation at 37 °C). The potent bacterial strain was Enterococcus faecalis which gave the maximum LA production of 36.95 g/l with a yield of 81% after 36 h incubation at 37 °C in presence of 5% sugar. CONCLUSION Immobilized cells exhibited good mechanical strength during repetitive fermentations and could be used in repetitive batch cultures for more than 126 days.
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Affiliation(s)
- Atiat Sayed Dosuky
- Food Technology Research Institute, Agricultural Research Center, Giza, 12619, Egypt
| | - Tarek Ragab Elsayed
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
| | - Eman Tawfik Yousef
- Food Technology Research Institute, Agricultural Research Center, Giza, 12619, Egypt
| | - Olfat Sayed Barakat
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
| | - Nasr Fawzy Nasr
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.
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Jang KB, Duarte ME, Purvis JM, Kim SW. Impacts of weaning age on dietary needs of whey permeate for pigs at 7 to 11 kg body weight. J Anim Sci Biotechnol 2021; 12:111. [PMID: 34782016 PMCID: PMC8594115 DOI: 10.1186/s40104-021-00637-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 09/05/2021] [Indexed: 12/31/2022] Open
Abstract
Background Whey permeate is an effective lactose source for nursery pigs and the most benefits are obtained when pigs are at 7 to 11 kg BW. Altering weaning ages could cause different length of early-weaner phases until 7 kg BW and thus it would influence the dietary need of whey permeate during 7 to 11 kg BW of pigs. This study aimed to evaluate if weaning ages would affect the dietary needs of whey permeate for optimum growth performance of pigs at 7 to 11 kg BW. Methods A total of 1,632 pigs were weaned at d 21 (d 21.2 ± 1.3) or d 25 (d 24.6 ± 1.1) after birth. All pigs had a common early-weaner feeds until they reached 7 kg BW. When pigs reached 7 kg BW within a weaning age group, they were allotted in a randomized complete block design (2 × 4 factorial). Two factors were weaning age groups (21 and 25 d of age) and varying whey permeate levels (7.50%, 11.25%, 15.00%, and 18.75%). Data were analyzed using the GLM and NLIN procedures of SAS for slope-ratio and broken-line analyses to determine the growth response to whey permeate and optimal daily whey permeate intake for the growth of the pigs weaned at different ages. Results Pigs weaned at 21 d of age had a common diet for 11 d to reach 7 kg BW whereas pigs weaned at 25 d of age needed 2 d. The G:F of pigs weaned at 25 d of age responded to increased daily whey permeate intake greater (P < 0.05) than pigs weaned at 21 d of age. Breakpoints were obtained (P < 0.05) at 88 and 60 g/d daily whey permeate intake or 17.0% and 14.4% of whey permeate for G:F of pigs weaned at 21 and 25 d of age, respectively. Conclusion Pigs weaned at an older age with a short early-weaner phase had a greater growth response to whey permeate intake compared with pigs weaned at a younger age with a long early-weaner phase. Altering weaning ages affected dietary needs of whey permeate for optimum growth performance of pigs from 7 to 11 kg BW.
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Affiliation(s)
- Ki Beom Jang
- Department of Animal Science, North Carolina State University, Raleigh, NC, 27695, USA
| | - Marcos Elias Duarte
- Department of Animal Science, North Carolina State University, Raleigh, NC, 27695, USA
| | | | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC, 27695, USA.
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Brizuela NS, Arnez-Arancibia M, Semorile L, Bravo-Ferrada BM, Tymczyszyn EE. Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture. World J Microbiol Biotechnol 2021; 37:115. [PMID: 34125306 DOI: 10.1007/s11274-021-03088-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 06/07/2021] [Indexed: 11/27/2022]
Abstract
The aim of this work was to obtain freeze-dried biomass of the native Patagonian Lactiplantibacillus plantarum strain UNQLp 11 from a whey permeate (WP)-based medium and compare it with the growth in commercial MRS broth medium. Survival and activity of the freeze-dried Lb. plantarum strain were investigated after inoculation in wine as a starter culture for malolactic fermentation (MLF). The effect of storage and rehydration condition of the dried bacteria and the nutrient supplementation of wine were also studied. The freeze-dried cultures from WP and those grown in MRS showed similar survival results. Rehydration in MRS broth for 24 h and the addition of a rehydration medium to wine as nutrient supplementation improved the survival under wine harsh conditions and guaranteed the success of MLF. Storage at 4 °C under vacuum was the best option, maintaining high cell viability for at least 56 days, with malic acid consumption higher than 90% after 7 days of inoculation in a wine-like medium. These results represent a significant advance for sustainable production of dried malolactic starter cultures in an environmentally friendly process, which is low cost and easy to apply in winemaking under harsh physicochemical conditions.
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Affiliation(s)
- Natalia Soledad Brizuela
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Marina Arnez-Arancibia
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Liliana Semorile
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Bárbara Mercedes Bravo-Ferrada
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Emma Elizabeth Tymczyszyn
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina.
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Zou J, Chen X, Hu Y, Xiao D, Guo X, Chang X, Zhou L. Uncoupling glucose sensing from GAL metabolism for heterologous lactose fermentation in Saccharomyces cerevisiae. Biotechnol Lett 2021; 43:1607-16. [PMID: 33937967 DOI: 10.1007/s10529-021-03136-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 04/20/2021] [Indexed: 10/21/2022]
Abstract
OBJECTIVES Development of a system for direct lactose to ethanol fermentation provides a market for the massive amounts of underutilized whey permeate made by the dairy industry. For this system, glucose and galactose metabolism were uncoupled in Saccharomyces cerevisiae by deleting two negative regulatory genes, GAL80 and MIG1, and introducing the essential lactose hydrolase LAC4 and lactose transporter LAC12, from the native but inefficient lactose fermenting yeast Kluyveromyces marxianus. RESULTS Previously, integration of the LAC4 and LAC12 genes into the MIG1 and NTH1 loci was achieved to construct strain AY-51024M. Low rates of lactose conversion led us to generate the Δmig1Δgal80 diploid mutant strain AY-GM from AY-5, which exhibited loss of diauxic growth and glucose repression, subsequently taking up galactose for consumption at a significantly higher rate and yielding higher ethanol concentrations than strain AY-51024M. Similarly, in cheese whey permeate powder solution (CWPS) during three, repeated, batch processes in a 5L bioreactor containing either 100 g/L or 150 g/L lactose, the lactose uptake and ethanol productivity rates were both significantly greater than that of AY-51024M, while the overall fermentation times were considerably lower. CONCLUSIONS Using the Cre-loxp system for deletion of the MIG1 and GAL80 genes to relieve glucose repression, and LAC4 and LAC12 overexpression to increase lactose uptake and conversion provides an efficient basis for yeast fermentation of whey permeate by-product into ethanol.
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Szczerba H, Komoń-Janczara E, Dudziak K, Waśko A, Targoński Z. A novel biocatalyst, Enterobacter aerogenes LU2, for efficient production of succinic acid using whey permeate as a cost-effective carbon source. Biotechnol Biofuels 2020; 13:96. [PMID: 32514308 PMCID: PMC7257193 DOI: 10.1186/s13068-020-01739-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Accepted: 05/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Succinic acid (SA), a valuable chemical compound with a broad range of industrial uses, has become a subject of global interest in recent years. The bio-based production of SA by highly efficient microbial producers from renewable feedstock is significantly important, regarding the current trend of sustainable development. RESULTS In this study, a novel bacterial strain, LU2, was isolated from cow rumen and recognized as an efficient producer of SA from lactose. Proteomic and genetic identifications as well as phylogenetic analysis were performed, and strain LU2 was classified as an Enterobacter aerogenes species. The optimal conditions for SA production were 100 g/L lactose, 10 g/L yeast extract, and 20% inoculum at pH 7.0 and 34 °C. Under these conditions, approximately 51.35 g/L SA with a yield of 53% was produced when batch fermentation was conducted in a 3-L stirred bioreactor. When lactose was replaced with whey permeate, the highest SA concentration of 57.7 g/L was achieved with a yield and total productivity of 62% and 0.34 g/(L*h), respectively. The highest productivity of 0.67 g/(L*h) was observed from 48 to 72 h of batch fermentation, when E. aerogenes LU2 produced 16.23 g/L SA. CONCLUSIONS This study shows that the newly isolated strain E. aerogenes LU2 has great potential as a new biocatalyst for producing SA from whey permeate.
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Affiliation(s)
- Hubert Szczerba
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Elwira Komoń-Janczara
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Karolina Dudziak
- Chair and Department of Biochemistry and Molecular Biology, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Zdzisław Targoński
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
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Sahoo TK, Jayaraman G. Co-culture of Lactobacillus delbrueckii and engineered Lactococcus lactis enhances stoichiometric yield of D-lactic acid from whey permeate. Appl Microbiol Biotechnol 2019; 103:5653-5662. [PMID: 31115633 DOI: 10.1007/s00253-019-09819-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 03/13/2019] [Accepted: 03/31/2019] [Indexed: 12/18/2022]
Abstract
D-Lactic acid (D-LA) is an enantiomer of lactic acid, which has a niche application in synthesis of poly-lactic acid based (PLA) polymer owing to its contribution to the thermo-stability of stereo-complex PLA polymer. Utilization of renewable substrates such as whey permeate is pivotal to economically viable production of D-LA. In present work, we have demonstrated D-LA production from whey permeate by Lactobacillus delbrueckii and engineered Lactococcus lactis. We observed that lactose fermentation by a monoculture of L. delbrueckii yields D-LA and galactose as major products. The highest yield of D-LA obtained was 0.48 g g-1 when initial lactose concentration was 30 g L-1. Initial lactose concentration beyond 20 g L-1 resulted in accumulation of glucose and galactose, and hence, reduced the stoichiometric yield of D-LA. L. lactis naturally produces L-lactic acid (L-LA), so a mutant strain of L. lactis (L. lactis Δldh ΔldhB ΔldhX) was used to prevent L-LA production and engineer it for D-LA production. Heterologous over-expression of D-lactate dehydrogenase (ldhA) in the recombinant strain L. lactis TSG1 resulted in 0.67 g g-1 and 0.44 g g-1 of D-LA yield from lactose and galactose, respectively. Co-expression of galactose permease (galP) and α-phosphoglucomutase (pgmA) with ldhA in the recombinant strain L. lactis TSG3 achieved a D-LA yield of 0.92 g g-1 from galactose. A co-culture batch process of L. delbrueckii and L. lactis TSG3 achieved an enhanced stoichiometric yield of 0.90 g g-1 and ~45 g L-1D-LA from whey permeate (lactose). This is the highest reported yield of D-LA from lactose substrate, and the titres can be improved further by a suitably designed fed-batch co-culture process.
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Affiliation(s)
- Tridweep K Sahoo
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai, 600036, India
| | - Guhan Jayaraman
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai, 600036, India.
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Chan LG, Cohen JL, Ozturk G, Hennebelle M, Taha AY, L. N. de Moura Bell JM. Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides. J Biol Eng 2018; 12:25. [PMID: 30473730 PMCID: PMC6237013 DOI: 10.1186/s13036-018-0116-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 10/11/2018] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND Oleaginous fungi are efficient tools to convert agricultural waste streams into valuable components. The filamentous fungus Mucor circinelloides was cultivated in whey permeate, a byproduct from cheese production, to produce an oil-rich fungal biomass. Response surface methodology was used to optimize the fermentation conditions such as pH and temperature for increased biomass yield and lipid accumulation. Quantification and characterization of the fungal biomass oil was conducted. RESULTS Upstream lactose hydrolysis of the whey permeate increased the biomass yield from 2.4 to 7.8 (g dry biomass/L) compared to that of non-hydrolyzed whey permeate. The combination of low pH (4.5) and pasteurization minimized microbial competition, thus favoring fungal growth. A central composite rotatable design was used to evaluate the effects of temperature (22.4-33.6 °C) and a lower pH range (3.6-4.7) on biomass yield and composition. The highest biomass yield and oil content was observed at high temperature (33.6 °C), while the pH range evaluated had a less pronounced effect. The predictive model was validated at the optimal conditions of 33.6 °C and pH 4.5. The fungal biomass yield plateaued at 9 g dry cell weight per liter, while the oil content and lipid yield reached a maximum of 24% dry biomass and 2.20 g/L, respectively, at 168 h. Triacylglycerides were the major lipid class (92%), which contained predominantly oleic (41%), palmitic (23%), linoleic (11%), and γ-linolenic acid (9%). CONCLUSIONS This study provided an alternative way of valorization of cheese whey permeate by using it as a substrate for the production of value-added compounds by fungal fermentation. The fatty acid profile indicates the suitability of M. circinelloides oil as a potential feedstock for biofuel production and nutraceutical applications.
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Affiliation(s)
- Lauryn G. Chan
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
| | - Joshua L. Cohen
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
| | - Gulustan Ozturk
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
| | - Marie Hennebelle
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
| | - Ameer Y. Taha
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
| | - Juliana Maria L. N. de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
- Department of Biological and Agricultural Engineering, Davis, One Shields Avenue, Davis, CA 95616 USA
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Eckert C, Agnol WD, Dallé D, Serpa VG, Maciel MJ, Lehn DN, Volken de Souza CF. Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions. Food Res Int 2018; 113:65-73. [PMID: 30195547 DOI: 10.1016/j.foodres.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/03/2018] [Accepted: 07/01/2018] [Indexed: 12/22/2022]
Abstract
In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL-1. In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties.
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Affiliation(s)
- Camila Eckert
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Wendell Dall Agnol
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Danieli Dallé
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Vanessa Garcia Serpa
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Mônica Jachetti Maciel
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil..
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Jayamuthunagai J, Srisowmeya G, Chakravarthy M, Gautam P. d-Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate. Bioresour Technol 2017; 235:250-255. [PMID: 28371762 DOI: 10.1016/j.biortech.2017.03.123] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/20/2017] [Accepted: 03/21/2017] [Indexed: 06/07/2023]
Abstract
The aim of the work is to produce d-Tagatose by direct addition of alginate immobilized Lactobacillus plantarum cells to lactose hydrolysed whey permeate. The cells were untreated and immobilized (UIC), permeabilized and immobilized (PIC) and the relative activities were compared with purified l-arabinose isomerase (l-AI) for d-galactose isomerization. Successive lactose hydrolysis by β-galactosidase from Escherichia coli and d-galactose isomerization using l-AI from Lactobacillus plantarum was performed to investigate the in vivo production of d-tagatose in whey permeate. In whey permeate, maximum conversion of 38% and 33% (w/w) d-galactose isomerization by PIC and UIC has been obtained. 162mg/g and 141mg/g of d-tagatose production was recorded in a 48h reaction time at 50°C, pH 7.0 with 5mM Mn2+ ion concentration in the initial substrate mixture.
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Affiliation(s)
- J Jayamuthunagai
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India.
| | - G Srisowmeya
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
| | - M Chakravarthy
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
| | - P Gautam
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
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Pasotti L, Zucca S, Casanova M, Micoli G, Cusella De Angelis MG, Magni P. Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli. BMC Biotechnol 2017; 17:48. [PMID: 28577554 PMCID: PMC5457738 DOI: 10.1186/s12896-017-0369-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Accepted: 05/22/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms have been proposed as fermentation biocatalysts. However, they present different drawbacks (e.g., nutritional supplements requirement, high transcriptional demand of recombinant genes, precise oxygen level, and substrate inhibition) which limit the industrial attractiveness of such conversion process. In this work, we aim to engineer a new bacterial biocatalyst, specific for dairy waste fermentation. RESULTS We metabolically engineered eight Escherichia coli strains via a new expression plasmid with the pyruvate-to-ethanol conversion genes, and we carried out the selection of the best strain among the candidates, in terms of growth in permeate, lactose consumption and ethanol formation. We finally showed that the selected engineered microbe (W strain) is able to efficiently ferment permeate and concentrated permeate, without nutritional supplements, in pH-controlled bioreactor. In the conditions tested in this work, the selected biocatalyst could complete the fermentation of permeate and concentrated permeate in about 50 and 85 h on average, producing up to 17 and 40 g/l of ethanol, respectively. CONCLUSIONS To our knowledge, this is the first report showing efficient ethanol production from the lactose contained in whey permeate with engineered E. coli. The selected strain is amenable to further metabolic optimization and represents an advance towards efficient biofuel production from industrial waste stream.
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Affiliation(s)
- Lorenzo Pasotti
- Laboratory of Bioinformatics, Mathematical Modelling and Synthetic Biology, Department of Electrical, Computer and Biomedical Engineering, University of Pavia, via Ferrata 5, 27100, Pavia, Italy.,Centre for Health Technologies, University of Pavia, 27100, Pavia, Italy
| | - Susanna Zucca
- Laboratory of Bioinformatics, Mathematical Modelling and Synthetic Biology, Department of Electrical, Computer and Biomedical Engineering, University of Pavia, via Ferrata 5, 27100, Pavia, Italy.,Centre for Health Technologies, University of Pavia, 27100, Pavia, Italy
| | - Michela Casanova
- Laboratory of Bioinformatics, Mathematical Modelling and Synthetic Biology, Department of Electrical, Computer and Biomedical Engineering, University of Pavia, via Ferrata 5, 27100, Pavia, Italy.,Centre for Health Technologies, University of Pavia, 27100, Pavia, Italy
| | - Giuseppina Micoli
- Centro di Ricerche Ambientali, IRCCS Fondazione Salvatore Maugeri, via Salvatore Maugeri 10, 27100, Pavia, Italy
| | | | - Paolo Magni
- Laboratory of Bioinformatics, Mathematical Modelling and Synthetic Biology, Department of Electrical, Computer and Biomedical Engineering, University of Pavia, via Ferrata 5, 27100, Pavia, Italy. .,Centre for Health Technologies, University of Pavia, 27100, Pavia, Italy.
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Geiger B, Nguyen HM, Wenig S, Nguyen HA, Lorenz C, Kittl R, Mathiesen G, Eijsink VG, Haltrich D, Nguyen TH. From by-product to valuable components: Efficient enzymatic conversion of lactose in whey using β-galactosidase from Streptococcus thermophilus. Biochem Eng J 2016; 116:45-53. [PMID: 27885320 DOI: 10.1016/j.bej.2016.04.003] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
β-Galactosidase from Streptococcus thermophilus was overexpressed in a food-grade organism, Lactobacillus plantarum WCFS1. Laboratory cultivations yielded 11,000 U of β-galactosidase activity per liter of culture corresponding to approximately 170 mg of enzyme. Crude cell-free enzyme extracts obtained by cell disruption and subsequent removal of cell debris showed high stability and were used for conversion of lactose in whey permeate. The enzyme showed high transgalactosylation activity. When using an initial concentration of whey permeate corresponding to 205 g L-1 lactose, the maximum yield of galacto-oligosaccharides (GOS) obtained at 50°C reached approximately 50% of total sugar at 90% lactose conversion, meaning that efficient valorization of the whey lactose was obtained. GOS are of great interest for both human and animal nutrition; thus, efficient conversion of lactose in whey into GOS using an enzymatic approach will not only decrease the environmental impact of whey disposal, but also create additional value.
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Jin Y, Parashar A, Mason B, Bressler DC. Simultaneous hydrolysis and co-fermentation of whey lactose with wheat for ethanol production. Bioresour Technol 2016; 221:616-624. [PMID: 27693727 DOI: 10.1016/j.biortech.2016.09.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/12/2016] [Accepted: 09/13/2016] [Indexed: 06/06/2023]
Abstract
Whey permeate was used as a co-substrate to replace part of the wheat for ethanol production by Saccharomyces cerevisiae. The simultaneous saccharification and fermentation was achieved with β-galactosidase added at the onset of the fermentation to promote whey lactose hydrolysis. Aspergillus oryzae and Kluyveromyces lactis β-galactosidases were two enzymes selected and used in the co-fermentation of wheat and whey permeate for the comparison of their effectiveness on lactose hydrolysis. The possibility of co-fermentations in both STARGEN and jet cooking systems was investigated in 5L bioreactors. Ethanol yields from the co-fermentations of wheat and whey permeate were evaluated. It was found that A. oryzae β-galactosidase was more efficient for lactose hydrolysis during the co-fermentation and that whey permeate supplementation can contribute to ethanol yield in co-fermentations with wheat.
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Affiliation(s)
- Yiqiong Jin
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Archana Parashar
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Beth Mason
- Verschuren Centre, Cape Breton University, 1250 Grand Lake Road, Sydney, Nova Scotia B1P 6L2, Canada
| | - David C Bressler
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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Dallas DC, Weinborn V, de Moura Bell JMLN, Wang M, Parker EA, Guerrero A, Hettinga KA, Lebrilla CB, German JB, Barile D. Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides. Food Res Int 2014; 63:203-209. [PMID: 25284962 DOI: 10.1016/j.foodres.2014.03.021] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Whey permeate is a co-product obtained when cheese whey is passed through an ultrafiltration membrane to concentrate whey proteins. Whey proteins are retained by the membrane, whereas the low-molecular weight compounds such as lactose, salts, oligosaccharides and peptides pass through the membrane yielding whey permeate. Research shows that bovine milk from healthy cows contains hundreds of naturally occurring peptides - many of which are homologous with known antimicrobial and immunomodulatory peptides - and nearly 50 oligosaccharide compositions (not including structural isomers). As these endogenous peptides and oligosaccharides have low-molecular weight and whey permeate is currently an under-utilized product stream of the dairy industry, we hypothesized that whey permeate may serve as an inexpensive source of naturally occurring functional peptides and oligosaccharides. Laboratory fractionation of endogenous peptides and oligosaccharides from bovine colostrum sweet whey was expanded to pilot-scale. The membrane fractionation methodology used was similar to the methods commonly used industrially to produce whey protein concentrate and whey permeate. Pilot-scale fractionation was compared to laboratory-scale fractionation with regard to the identified peptides and oligosaccharide compositions. Results were interpreted on the basis of whether industrial whey permeate could eventually serve as a source of functional peptides and oligosaccharides. The majority (96%) of peptide sequences and the majority (96%) of oligosaccharide compositions found in the laboratory-scale process were mirrored in the pilot-scale process. Moreover, the pilot-scale process recovered an additional 33 peptides and 1 oligosaccharide not identified from the laboratory-scale extraction. Both laboratory- and pilot-scale processes yielded peptides deriving primarily from the protein β-casein. The similarity of the laboratory-and pilot-scale's resulting peptide and oligosaccharide profiles demonstrates that whey permeate can serve as an industrial-scale source of bovine milk peptides and oligosaccharides.
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Affiliation(s)
- David C Dallas
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Valerie Weinborn
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Juliana M L N de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Meng Wang
- Dairy Science and Technology Group, Food Quality and Design Group, Wageningen University, Bomenweg 2, Wageningen 6703HD, The Netherlands
| | - Evan A Parker
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Andres Guerrero
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Kasper A Hettinga
- Dairy Science and Technology Group, Food Quality and Design Group, Wageningen University, Bomenweg 2, Wageningen 6703HD, The Netherlands
| | - Carlito B Lebrilla
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - J Bruce German
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
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Espinosa-Gonzalez I, Parashar A, Bressler DC. Heterotrophic growth and lipid accumulation of Chlorella protothecoides in whey permeate, a dairy by-product stream, for biofuel production. Bioresour Technol 2014; 155:170-176. [PMID: 24445193 DOI: 10.1016/j.biortech.2013.12.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 12/03/2013] [Accepted: 12/07/2013] [Indexed: 06/03/2023]
Abstract
This study proposes a novel alternative for the utilization of whey permeate, a by-product stream from the dairy industry, as the feedstock for the biomass and lipid production of the microalgae Chlorella protothecoides. Glucose and galactose from the pre-hydrolyzed whey permeate were used as main carbon sources in a base mineral media for establishing batch and fed batch cultures. Batch cultures reached a biomass production of 9.1±0.2g/L with a total lipid accumulation of 42.0±6.6% (dry weight basis), while in the fed batch cultures 17.2±1.3g/L of biomass with 20.5±0.3% lipid accumulation (dry weight basis) were obtained. A third strategy for the direct utilization of whey permeate was investigated by simultaneous saccharification and fermentation (SSF), wherein, 7.3±1.3g/L of biomass with 49.9±3.3% lipid accumulation (dry weight basis) was obtained in batch mode using immobilized enzyme.
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Affiliation(s)
- Isabel Espinosa-Gonzalez
- Biorefining Conversions and Fermentations Laboratory, Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Archana Parashar
- Biorefining Conversions and Fermentations Laboratory, Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - David C Bressler
- Biorefining Conversions and Fermentations Laboratory, Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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Koushki M, Jafari M, Azizi M. Comparison of ethanol production from cheese whey permeate by two yeast strains. J Food Sci Technol 2011; 49:614-9. [PMID: 24082274 DOI: 10.1007/s13197-011-0309-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/22/2010] [Accepted: 09/22/2010] [Indexed: 11/24/2022]
Abstract
The objective of the present laboratory scale experiment was to compare ethanol production by Kluyveromyces marxianus strain ATCC8554 and Candida kefyr ATCC 14245 from unconcentrated and concentrated cheese whey permeate. The results indicated that ethanol production was greater when using concentrated whey permeate (9.8% lactose) compared to unconcentrated whey permeate (4.9% lactose) by both the yeasts, especially in presence of growth supplements. The rate and extent of ethanol formation increased noticeably and partly linearly for both the yeasts with sharp and partly linear decrease in both lactose and Chemical Oxygen Demand (COD), especially after the first 10 h of fermentation; total time of fermentation was 60 h. The optimum pH and temperature conditions for ethanol production were 4.8 and 30º C respectively. Klu. marxianus strain had greater ethanol producing ability from cheese permeate whey than Can. kefyr.
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Affiliation(s)
- Mohammadreza Koushki
- Department of Food Technology Research, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshty University of Medical Sciences, Tehran, 19395-4741 Iran
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