Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application

Mouafo, Hippolyte Tene; Sokamte, Alphonse Tegang; Mbawala, Augustin; Ndjouenkeu, Robert; Devappa, Somashekar

doi:10.1016/j.fbio.2022.101598

Cited by 34 publications

(24 citation statements)

References 37 publications

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“…Additionally, some authors have demonstrated that biosurfactants possess antimicrobial and antiadhesive activities; however, despite these properties, there are few studies about the direct application of biosurfactants in food formulations or food matrices. Additionally, biosurfactants can be used as emulsifiers and thickeners since they can improve the texture, stability, volume, and preservation of baked foods [ 6 ]. For example, Hoffmann et al [ 7 ] compared several physical parameters such as the interfacial tension, surface tension, and critical micellar concentration of different surfactants, including lipopeptide surfactin, rhamnolipids, sophorolipids gum arabic, lecithin, Tween 20, Tween 80, and polysorbates, among others, observing that surfactin does not form strong viscoelastic interfaces in emulsions but possesses a high interfacial charge, producing stable emulsions between pH 6 and 9 and NaCl concentrations up to 2.9%, improving the results obtained with lecithin.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Cid

Rodríguez‐López

Moldes

et al. 2022

Foods

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Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5–6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6–7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35–3.48 for apple juice and of 3.40–3.77 for orange juice.

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Section: Introductionmentioning

confidence: 99%

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Cid

Rodríguez‐López

Moldes

et al. 2022

Foods

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“…Unlike conventional antibiotics, the MIC and MBC values of biosurfactants are higher. The reason for such higher MIC values might be due to their sites of action, like a membrane and cell wall (Mouafo et al, 2022). But, despite their higher MIC values, they are much potential in the antimicrobial arena, like pore‐forming capacities, antiadhesive, antibiofilm, and also biofilm disruption, and synergistic and adjuvant effects with antibiotics (Díaz De Rienzo et al, 2016; Gudiña et al, 2010; Mouafo et al, 2022; Satpute et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…There is a significant difference found in biosurfactant, between Carbohydrate, Protein, Lipid, for both MSCIN‐24 ( p = 9e‐09) and MSCIN‐25 ( p = 8.4e‐09). A large proportion of carbohydrate units with a small proportion of lipid fractions indicates that the isolated biosurfactants were glycolipid in nature (Manivasagan et al, 2014; Mouafo et al, 2022; Thavasi et al, 2008) in contrary to a lipoprotein biosurfactant that contains an approximately equal ratio of lipids (~52%, w/w) and proteins (47%, w/w) produced by Pediococcus dextrinicus SHU1593 (Ghasemi et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Antibiofilm and antimicrobial activity of biosurfactants from two Lactiplantibacillus pentosus strains against food and topical pathogens

Parvin

Adhikary

Guha

et al. 2022

Food Processing Preservation

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The present study aims to evaluate the antimicrobial and antibiofilm properties of the biosurfactants from Lactiplantibacillus pentosus MSCIN-24 (GenBank Ac. No.: MK397507) and L. pentosus No.: MK397508) against food spoilage and topical pathogens. The extracellular biosurfactants were produced in static broth culture at pH 6.8 ± 2, 37°C for 48 h and harvested by ethanol precipitation. The biosurfactants from these strains had the highest E 24 values of 100% and 93.75% in olive oil, respectively at a minimum dose of 50 mg/ml and were thermostable and enzyme stable. These glycolipid biosurfactants had broad-spectrum antimicrobial activity against the food and topical pathogens with MIC and antibiofilm values in the range of 5 to 15 mg/ml and caused cell disruption. Thus, these broadspectrum antibiofilm glycolipid biosurfactants could be used as potent antimicrobials against biofilm-forming food spoilage and topical pathogens. Practical applicationsBiofilm formation by food spoilage and topical pathogens are an important concern in the food processing industries for the health and hygiene issues of processed foods.Many commercial synthetic food preservatives show ineffective to combat these microorganisms. The biosurfactants from the food-grade Lactiplantibacillus pentosus MSCIN-24 and MSCIN-25 show promising antimicrobial and antibiofilm properties against the food spoilage and topical pathogens that could be exploited in food processing and preservation to extend their shelf life and better hygiene.

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“…Fat reduction in yogurts and fermented milk is often accompanied with the addition of thickeners in the form of hydrocolloids (e.g., pectin, inulin or carboxymethyl cellulose) to modify and sustain an accepted texture and physicochemical properties of the end-product [20,21]. On the other hand, biosurfactants in food formulations are usually employed as thickeners and/or stabilizers because of their ability to form emulsions and enhance immiscible compounds to disperse in a mixture [22]. Glycolipids, rhamnolipids, and lipopeptides have been previously applied in baked food products with respect to organoleptic properties and rheological characteristics [23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry

et al. 2022

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Research on biosurfactants (BS) is consistently increasing in the past years, driven from their beneficial attributes over chemical surfactants. Lactobacilli (LAB) and yeast BS producers could prevail over the pathogenic strains, owing to their GRAS status, to broaden end-applications toward the food and pharmaceutical industries. However, the increased cost of production confers a bottleneck for the industrial manufacture. Hence, the exploitation of agro-industrial waste and by-products as fermentation supplements is currently on the spotlight. This study elaborates on the efficient production of lactobacilli and Moesziomyces BS via cheese whey (CW) bioprocessing. Subsequently, the obtained BS were individually assessed in fermented milk production using as starter culture the initial LAB strain used for BS synthesis. Physicochemical and microbiological assessment was performed during storage. Results indicated that LAB-BS addition increased the lactobacilli concentration, whereby mannosylerythritol lipids (MEL) inclusion showed a positive effect on syneresis. Aiming to develop a closed-loop process, for the first time, LAB cells after BS extraction were sequentially applied for sour milk production, demonstrating the ability for cell re-utilization. This study introduces a holistic and circular configuration that consolidates CW valorization for BS production, that are re-introduced in the food supply, to complement the resilience of the dairy industry.

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Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application

Cited by 34 publications

References 37 publications

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Antibiofilm and antimicrobial activity of biosurfactants from two Lactiplantibacillus pentosus strains against food and topical pathogens

Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry

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