Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Amiri, Saber; Bari, Mahmoud Rezazadeh; Alizadeh-Khaledabad, Mohammad; Rezaei-Mokarram, Reza; Sowti-Khiabani, Mahmoud

doi:10.1007/s12649-021-01429-7

Cited by 39 publications

(17 citation statements)

References 39 publications

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“…Bio-preservation is applying bacteria or their bioactive metabolites to inhibit foodborne pathogens (Amiri et al, 2021b;Azizi et al, 2021;Gonelimali et al, 2018;Tumbarski et al, 2020). The most crucial advantage of antimicrobial peptides is that they do not alter food quality and are harmless (Rai et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Natural protective agents and their applications as bio-preservatives in the food industry

et al. 2021

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Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented compounds that can be used as alternatives to chemical antimicrobials. Plant extracts and essential oils contain terpenes, flavonoids, aldehydes, and phenolic compounds that cause antimicrobial and antioxidant activity. The synergistic activity of compounds synthesized from lactic acid bacteria (LAB) prevents the growth of bacteria and fungi. In addition to removing mycotoxins, LAB compounds have antioxidant and anticancer potentials and increase food safety and nutritional value. One of these antimicrobial molecules is bacteriocin, which is made by various microorganisms. Nisin is one of these bioactive peptides that are used widely in food bio-preservation. Antimicrobial peptides can be used alone or along with other compounds to enhance food security. This article reviews natural preservatives and their applications in food products.

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Section: Introductionmentioning

confidence: 99%

Natural protective agents and their applications as bio-preservatives in the food industry

et al. 2021

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“…Assessment of Bifidobacterial Growth and CLA Production over Time. Seed cultures were inoculated at 1.5% in the mMRS or mMRS + LA broth and incubated for 0, 3,5,8,10,15,20,24,36,48, and 72 h under anaerobic conditions at 37 °C. Growth curves of all strains were constructed by measuring the optical density of the cultures at 600 nm (OD 600 ) (deducting the OD 600 value of the corresponding medium) at the end of each incubation time; these bacterial cultures were collected for FA or metabolite extraction.…”

Section: Methodsmentioning

confidence: 99%

“…As an important food-grade microorganism with an outstanding ability to convert LA into different CLA isomers, Bifidobacterium has long attracted the attention of food scientists. − Several preliminary studies have reported that this bioconversion property of Bifidobacterium may be utilized to enhance CLA content in daily foods as well as to improve intestinal health in animal models . An example is the production of bifidobacterial CLA and its potential use in improving fermented milk prebiotic content.…”

Section: Introductionmentioning

confidence: 99%

Linoleic Acid Triggered a Metabolomic Stress Condition in Three Species of Bifidobacteria Characterized by Different Conjugated Linoleic Acid-Producing Abilities

Mei

Chen

Yang

et al. 2021

J. Agric. Food Chem.

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Abundant conjugated linoleic acid (CLA) producers exist among Bifidobacterium species. This CLA production is related to the mitigation of LA toxicity. However, there is still a lack of information on the metabolic response underlying this detoxification strategy. In this study, six bifidobacteria strains belonging to three different species were used to characterize growth and CLA accumulation in the presence of LA. A combination of non-targeted metabolomics techniques and biochemical indicators were used to explore metabolic profile changes in response to LA and the expression of important factors driving CLA production in Bifidobacterium species. The results suggested that free LA had growth inhibitory effects on bifidobacteria, resulting in a global metabolic stress response that caused metabolic reprogramming on all tested strains and promoted malondialdehyde production, inducing a redox imbalance. In particular, a strong decrease in reduced glutathione level was observed in Bifidobacterium breve CCFM683 [log 2 (FC) = −3.29]. Furthermore, LA-induced oxidative stress is an important factor driving high CLA production in certain strains.

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“…1 (2022) the production of each product yet to level that is more or less close to the maximum yield obtained at fermentation of mono-targeted product. Many investigators were engaged with optimization studies on co-production of several products [9,10,11,12,13] yet they did not compare the yield obtained under simultaneous optimization with the yield obtained under single-product optimization. The question of "to how extent could the yield of a product in a fermentation of multi-targeted products be close to the yield obtained in fermentation of mono-targeted product" is well valued for assessing the economic feasibility of fermentation of multitargeted products and of course will encourage more future studies aiming at getting more proficiency in such fermentation.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of Multi-Targeted Products: A statistical Approach Discussed the Production of Cell Wall Hydrolytic Enzymes from Streptomyces rochei for Pathogenic Fungi biocontrol

2021

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The production of synergistically multi-acting cell wall hydrolyzing enzymes such as chitinase, glucanase, protease and whole cell-wall lytic enzymes "WCL" was highly observed in the culture filtrate of a strain molecularly characterized as Streptomyces rochei MZ227230. Enzymes productivity was monitored in different media and superiority of the modified lytic enzymes production medium(M4) was clearly noticed. Then the simultaneous optimization production of these enzymes through application of statistical modelling was conducted. Box-Behnken design (BBD) using the key components of M4 (C. albicanscell walls, baker yeast, chitin and peptone) followed by independent analysis for productivity of each enzyme helped to conduct four significant models describing four media that were specifically optimized to produce the utmost yields of chitinase (14.97), glucanase (27.89), protease (137.59) and WCL (65.28 U/ml). Pearson's correlation analysis indicated the impossibility to potentiate the tested enzymes to the utmost yields simultaneously. However, the coproduction medium potentiated more than 80% of the maximal yields for all enzymes. Furthermore, the crude filtrate showed potent fungicidal effect against Fusarium graminearum, Mucor racemosus, Fusarium solani, and Candida albicans which should be attributed to its hydrolytic activity as indicated by the dose and time-dependent release of DNA, RNA and protein constituents of C. albicans.

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Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Cited by 39 publications

References 39 publications

Natural protective agents and their applications as bio-preservatives in the food industry

Natural protective agents and their applications as bio-preservatives in the food industry

Linoleic Acid Triggered a Metabolomic Stress Condition in Three Species of Bifidobacteria Characterized by Different Conjugated Linoleic Acid-Producing Abilities

Fermentation of Multi-Targeted Products: A statistical Approach Discussed the Production of Cell Wall Hydrolytic Enzymes from Streptomyces rochei for Pathogenic Fungi biocontrol

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