Exploration of haloarchaea for their potential applications in food industry

Desai, Chinmay; Patel, Prittesh; Markande, Anoop R.; Kannan, K.; Sivaperumal, P.

doi:10.1007/s13762-020-02773-2

Cited by 16 publications

(11 citation statements)

References 33 publications

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“…Similarly, results were reported at the range of 15-27% (W/V) salt concentrations (Desai et al, 2020). So, the optimal growth condition at alkaline pH with high salt concentration in 35 °C temperature signifying the isolate Halobacterium sp.…”

Section: Growth Condition Of Halobacterium Sp S12fs1supporting

confidence: 65%

Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

Kannan

Sivaperumal

Paray

et al. 2021

Int J of Food Sci Tech

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The present study was aimed to improve the value of native species Sardinella longiceps by fermentation method. Throughout the fermentation process, Halophilic archaeal diversity (10 3 -10 7 log CFU/g) with their biochemical changes was observed. Overall, 67 archaeal isolates were isolated in various stages of fermentation and its belonging to sixteen genera dominated by Halobacterium (16), Natronobacterium (9), Halococcus (8), Halomicrobium (5), Halorubrum (4) and Haloalkalicoccus (4) which were identified by 16S rRNAgene analysis. During the fish sauce fermentation, Halobacterium sp. S12FS1 was predominant and it has significantly reduced (75%) the maturation time from 12 months into 4 months with an effective biochemical changes and potential protease and lipase enzyme activities. The sensory evaluation of archaeal fermented samples has received higher level (9.1 AE 0.48) of acceptability than control (7.4 AE 0.43). Hence, the implementation of present work will be successful at commercial level and will support directly to fishery products development globally.

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Section: Growth Condition Of Halobacterium Sp S12fs1supporting

confidence: 65%

Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

Kannan

Sivaperumal

Paray

et al. 2021

Int J of Food Sci Tech

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“…Haloarchaea have shown to be particularly suitable for the production of extremozymes, which can tolerate high temperatures and saturating salt concentrations, conditions required in food, detergent and textile sectors [ 6 , 7 ]. In addition, a common feature within the haloarchaeal group is their ability to secrete halocins, which are peptides or proteins able to inhibit the growth of susceptible microorganisms living in the same habitat [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Antimicrobial, and Bioactive Potential of Two New Haloarchaeal Strains Isolated from Odiel Salterns (Southwest Spain)

Gómez‐Villegas

Vigara

Vilà

et al. 2020

Biology

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The need to survive in extreme environments has furnished haloarchaea with a series of components specially adapted to work in such conditions. The possible application of these molecules in the pharmaceutical and industrial fields has received increasing attention; however, many potential bioactivities of haloarchaea are still poorly explored. In this paper, we describe the isolation and identification of two new haloarchaeal strains from the saltern ponds located in the marshlands of the Odiel River, in the southwest of Spain, as well as the in vitro assessment of their antioxidant, antimicrobial, and bioactive properties. The acetone extract obtained from the new isolated Haloarcula strain exhibited the highest antioxidant activity, while the acetone extracts from both isolated strains demonstrated a strong antimicrobial activity, especially against other halophilic microorganisms. Moreover, these extracts showed a remarkable ability to inhibit the enzyme cyclooxygenase-2 and to activate the melanogenic enzyme tyrosinase, indicating their potential against chronic inflammation and skin pigmentation disorders. Finally, the aqueous protein-rich extracts obtained from both haloarchaea exhibited an important inhibitory effect on the activity of the acetylcholinesterase enzyme, involved in the hydrolysis of cholinergic neurotransmitters and related to several neurological diseases.

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“…AMS6 exhibited a steady rate of antidesiccation activity. This report is the first to describe archaea for their ability to produce antifreeze and antidesiccation proteins (Desai et al, 2020). These findings highlight the biotechnological potential of haloarchaea in food industry where antifreeze and antidesiccation proteins are in demand.…”

Section: Lignocellulosic Components and Depolymerizationmentioning

confidence: 97%

“…Recently, a number of haloarchaea were isolated from fish sauce fermentation broth that produced significant levels of antifreeze protein. The researchers (Desai et al, 2020) isolated Halorubrum sp. SS1 (KY053875.1), Halobacterium sp.…”

Section: Lignocellulosic Components and Depolymerizationmentioning

confidence: 99%

Halophilic archaea and their potential to generate renewable fuels and chemicals

Kasirajan

Maupin-Furlow

2020

Biotech & Bioengineering

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Lignocellulosic biofuels and chemicals have great potential to reduce our dependence on fossil fuels and mitigate air pollution by cutting down on greenhouse gas emissions. Chemical, thermal, and enzymatic processes are used to release the sugars from the lignocellulosic biomass for conversion to biofuels. These processes often operate at extreme pH conditions, high salt concentrations, and/or high temperature. These harsh treatments add to the cost of the biofuels, as most known biocatalysts do not operate under these conditions. To increase the economic feasibility of biofuel production, microorganisms that thrive in extreme conditions are considered as ideal resources to generate biofuels and value‐added products. Halophilic archaea (haloarchaea) are isolated from hypersaline ecosystems with high salt concentrations approaching saturation (1.5–5 M salt concentration) including environments with extremes in pH and/or temperature. The unique traits of haloarchaea and their enzymes that enable them to sustain catalytic activity in these environments make them attractive resources for use in bioconversion processes that must occur across a wide range of industrial conditions. Biocatalysts (enzymes) derived from haloarchaea occupy a unique niche in organic solvent, salt‐based, and detergent industries. This review focuses on the use of haloarchaea and their enzymes to develop and improve biofuel production. The review also highlights how haloarchaea produce value‐added products, such as antibiotics, carotenoids, and bioplastic precursors, and can do so using feedstocks considered “too salty” for most microbial processes including wastes from the olive‐mill, shell fish, and biodiesel industries.

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Exploration of haloarchaea for their potential applications in food industry

Cited by 16 publications

References 33 publications

Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

Antioxidant, Antimicrobial, and Bioactive Potential of Two New Haloarchaeal Strains Isolated from Odiel Salterns (Southwest Spain)

Halophilic archaea and their potential to generate renewable fuels and chemicals

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