Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes

Current Biology, Год журнала: 2024, Номер 34(21), С. R1094 - R1108

Опубликована: Ноя. 1, 2024

Язык: Английский

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Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Frontiers in Food Science and Technology, Год журнала: 2025, Номер 4

Опубликована: Фев. 3, 2025

This study investigated the use of native microbiota from sugar kelp Saccharina latissima in form fermented fluid (FKF) a spontaneous anaerobic fermentation process as starter culture (SC) for freshly harvested biomass same species. Rapid (<48 h) acidification (pH < 4.3) was achieved S. inoculated with FKF, at temperature 21°C. Kelp commercial strain Lactiplantibacillus plantarum ( Lp , positive control) reached similar pH level after 5 days, while no SC (negative did not reach below 4.3 within 9 days. The FKF-SC well FKF-inoculated samples dominated by lactic acid bacteria (LAB) identified L. . these successfully converted mannitol into main product. In contrast, higher production acetic and ethanol measured negative control than other groups; this reflects different microbial profile, including marine which could be MALDI-TOF biotyping. Challenge trials experimental processes Bacillus cereus result growth food pathogen, even levels viable range species > 4.3). These preliminary results provide foundation further isolation suitable SCs assessing safety kelp. Efficient safe will increase sustainability enable broader ingredients applications.

Язык: Английский

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Selection of proteolytic LAB starter cultures for acidification of soy based dairy alternatives

LWT, Год журнала: 2023, Номер 184, С. 115082 - 115082

Опубликована: Июль 1, 2023

Strains isolated from different environments in Denmark (plant, fermented food, dairy and animal faeces) were investigated for their capacity to produce a curd upon fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamic was determined commercial SBMA at 30 °C production metabolites by HPLC analysis. Proteomics used determine the hydrolysis profile individual soy proteins. samples with selected strains characterized rheology genome sequence analysed. From an initial selection 61 strains, 29 (5 Lactococcus lactis, 4 Lactiplantibacillus plantarum, 6 Leuconostoc mesenteroides, 3 pseudomesenteroides, 1 citreum, Lactobacillus, 2 Pediococcus pentosaceus Weissella) found acidify SBMA, final pH ranging 4.46 6.07. Lactic acid concentration ranged 1.8 mg/mL 4.3 mg/mL. Two L. lactis three Ln. pseudomesenteroides showed proteolytic activity soy, proteolysis patterns glycinin G4 (UniProtKB: P02858) β-conglycinin α subunit (POD016) further depth. They only presenting PrtP genomes. In view these results, five are candidates particular interest soy-based yogurt-like product.

Язык: Английский

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Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks

Food Microbiology, Год журнала: 2023, Номер 118, С. 104427 - 104427

Опубликована: Ноя. 18, 2023

The production of plant-based dairy alternatives has been majorly focused on the improvement sensorial, technological and nutritional properties, to be able mimic replace milk-based fermented products. presence off-flavours antinutrients, lack dairy-like flavours or metabolic inaccessibility plant proteins are some challenges overcome generate alternatives. However, in present study, it is demonstrated how synergistic effect two LAB strains, when cocultured, can simultaneously solve those fermenting four different raw materials: soy, pea, oat, potato drinks (SPOP). fermentation was performed through mono- co-culture strains isolated from Apis mellifera (honeybee): Leuconostoc pseudomesenteroides NFICC 2004 Lactococcus lactis 2005. Firstly, coculture both increase acidification rate matrices. Moreover, L. (LP) situ produce high concentrations mannitol fructose as C-source. Furthermore, pseudomesenteroides, which encoded for PII-proteinase, break down SPOP proteins, releasing free amino acids that were used by L.lactis (LL) growth metabolism. Lastly, analysis their co-metabolic volatile performance showed principal ability removal main found SPOP, such hexanal, 1-octen-3-ol, 2-pentylfuran, pentanal, octanal, heptanal, nonanal, mainly led well flavours, diacetyl 3-methyl-1-butanol, triggered Overall, these findings endorsed use honeybee starter cultures, potential coupling genotypes phenotypes multiple improve organoleptic properties suggesting a combining matrices generation future high-quality

Язык: Английский

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The process of pollen transformation into bee bread: changes in bioactivity, bioaccessibility, and microbial dynamics

Food & Function, Год журнала: 2024, Номер 15(5), С. 2550 - 2562

Опубликована: Янв. 1, 2024

Bee pollen and bee bread go hand in with health-promoting functional food consumption.

Язык: Английский

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Genotypical and phenotypical characterization of Apilactobacillus kunkeei NFICC 2128 for high-mannitol scale-up production using apple pulp and sugar beet molasses as fermentable biological side streams

Bioresource Technology Reports, Год журнала: 2023, Номер 21, С. 101350 - 101350

Опубликована: Янв. 28, 2023

A combination of apple pulp (AP) and sugar beet molasses (M), two biological side streams, has been employed for high yield mannitol production. Apilactobacillus kunkeei is a heterofermentative obligate fructophilic lactic acid bacteria species (FLAB) which evolutively adapted to preferably metabolize fructose than glucose. A. NFICC 2128 strain, naturally isolated from Apis mellifera (honeybee), genotypical phenotypically studied in this project metabolism, production, optimization. Furthermore, mixture biowastes (2:1) used as fermentable substrates optimize upscaled productivity. Simultaneous fermentation enzymatic hydrolysis using invertase were needed achieve maximum yield. anaerobic, controlled pH (5.2) 30 °C conditions, among other tested at 1 L working volume, showed the highest 0.92 g / fructosei production 31.95 g/L mannitol.

Язык: Английский

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Screening and characterization of Enterococcus durans isolates from raw organic milk in Southern Brazil: Assessing technological potential

Food and Humanity, Год журнала: 2024, Номер 2, С. 100276 - 100276

Опубликована: Март 8, 2024

Язык: Английский

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Biotechnological lactic acid production from low-cost renewable sources via anaerobic microbial processes

BioTechnologia, Год журнала: 2024, Номер 105(2), С. 179 - 194

Опубликована: Янв. 1, 2024

AMA Kacaribu A, Darwin D. Biotechnological lactic acid production from low-cost renewable sources via anaerobic microbial processes. BioTechnologia. 2024;105(2):179-194. doi:10.5114/bta.2024.139757. APA Kacaribu, A., & Darwin, (2024). BioTechnologia, 105(2), 179-194. https://doi.org/10.5114/bta.2024.139757 Chicago Andriy Anta, and Darwin. 2024. "Biotechnological processes". BioTechnologia 105 (2): Harvard pp.179-194. MLA Anta et al. processes." vol. 105, no. 2, 2024, pp. Vancouver

Язык: Английский

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Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production

Опубликована: Авг. 6, 2024

Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity LAB Danish flowers and their potential use food 46 flower samples under 34 genera were collected isolation. By introducing an enrichment step, total 61 strains isolated identified by using MALDI-TOF 16S rRNA sequencing. These represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, kunkeei. Phenotypic screening exo-cellular polysaccharide production revealed that 40 exhibited sliminess or ropiness on sucrose containing agar plate. HPLC analysis confirmed all isolates produced polysaccharides glucose, fructose galactose as sugar monomer. Therefore, glucan, fructan galactan producers. The suitability these fermentations was characterized almond, oat soy milk. results showed successful acidification three types matrices but only observed texture development Leuconostoc, Weissella, Lactococcus, Apilactobacillus, Fructobacillus. findings highlight flower-derived soy-based dairy alternatives.

Язык: Английский

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Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives

International Journal of Food Microbiology, Год журнала: 2024, Номер 425, С. 110872 - 110872

Опубликована: Авг. 15, 2024

This study aimed to determine the compatibility of pre-fermented sugar beet pulp support growth Pleurotus ostreatus mycelium in submerged fermentation. The goal was create a meat alternative based on mycelial-fermented pulp. It further explored whether pre-fermentation with lactic acid bacteria (LAB) increased meat-like properties, such as aroma, springiness, and hardness, final product. Three strains were selected from high throughput screening 105 plant-derived LAB their acidification metabolite production Two homofermentative (Lactococcus lactis) one heterofermentative strain (Levilactobacillus brevis) low ethanol production, overall Mycelium P. grown fermentations pulp, biomass removed by centrifugation. fungal consumed all available sugars acids released arabinose media. Volatiles detected using GC–MS, large increase concentrations hexanal, 1-octen-3-ol, 2-octenal measured. Concentration 1-octen-3-ol lower samples vs. non-pre-fermented. LC-MS amino analysis showed presence essential day 0 7 highest concentration for glutamic acid/glutamine aspartic acid/asparagine. A decrease after days fermentation measured fermentations. more significant samples. also confirmed through total protein determination, except Lactococcus lactis NFICC142 which content digestibility fermentation, seen non-pre-fermented springiness fermented product indicated similarities alternatives, while hardness much than other alternatives. results indicate that dried can be used cultivation ostreatus, but does not improve physical or nutritional properties end significantly, an is first known attempt use mixed produce mycelium, well at SBP liquid mycelial ostreatus.

Язык: Английский

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