Immobilized Lactobacillus acidophilus produced from whey and alginate

Rosa, Paula Rúbia Ferreira; Sa, Evensen; Filho, Ubirajara Coutinho; Cardoso, V. L.

doi:10.1590/s0104-66322013000200005

Cited by 5 publications

(4 citation statements)

References 33 publications

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“…Jyoti et al (2003), moreover, demonstrated a diauxic growth on multiple substrates (i.e., glucose+ citrate; glucose + lactate) also in the genetically related species L. rhamnosus . On the contrary, Rosa et al (2013) found that L. acidophilus grown on a whey-based medium did not exhibit a diauxic pattern, suggesting that the lactose was hydrolyzed into glucose and galactose and both sugars were utilized simultaneously.…”

Section: Discussionmentioning

confidence: 91%

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

et al. 2019

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Cheese whey permeate (WP) is a low-cost feedstock used for the production of biomass and metabolites from several lactic acid bacteria (LAB) strains. In this study, Lactobacillus casei N87 was cultivated in an optimized WP medium (WPM) to evaluate the effect of anaerobic and respiratory conditions on the growth performances (kinetics, biomass yield), consumption of sugars (lactose, galactose, glucose) and citrate, metabolite production [organic acids, volatile organic compounds (VOCs)] and stress survival (oxidative, heat, freezing, freeze-drying). The transcription of genes involved in the main pathways for pyruvate conversion was quantified through Real Time-PCR to elucidate the metabolic shifts due to respiratory state. Cultivation in WPM induced a diauxic growth in both anaerobic and respiratory conditions, and L. casei N87 effectively consumed the lactose and galactose present in WPM. Genomic information suggested that membrane PTS system and tagatose-6-P pathway mediated the metabolism of lactose and galactose in L. casei N87. Respiration did not affect specific growth rate and biomass production, but significantly altered the pyruvate conversion pathways, reducing lactate accumulation and promoting the formation of acetate, acetoin and diacetyl to ensure the redox balance. Ethanol was not produced under either cultivation. Pyruvate oxidase ( pox ), acetate kinase ( ack ), α-acetolactate decarboxylase ( ald ), acetolactate synthase ( als ) and oxaloacetate decarboxylase ( oad ) genes were up-regulated under respiration, while L-lactate dehydrogenase ( ldh ), pyruvate formate lyase ( pfl ), pyruvate carboxylase ( pyc ), and phosphate acetyltransferase ( pta ) were down regulated by oxygen. Transcription analysis was consistent with metabolite production, confirming that POX-ACK and ALS-ALD were the alternative pathways activated under aerobic cultivation. Respiratory growth affected the production of volatile compounds useful for the development of aroma profile in several fermented foods, and promoted the survival of L. casei N87 to oxidative stresses and long-term storage. This study confirmed that the respiration-based technology coupled with cultivation on low-cost medium may be effectively exploited to produce competitive and functional starter and/or adjunct cultures. Our results, additionally, provided further information on the activation and regulation of metabolic pathways in homofermentative LAB grown under respiratory promoting conditions.

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Section: Discussionmentioning

confidence: 91%

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

et al. 2019

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“…Nesta situação os parâmetros associados ao conhecimento influem no treino da rede e o MHRN passa a gerar estimativas melhores dos e extrapolações de resultados mesmo com o uso de um menor número de pontos que as Na Figura 1 é representada uma RNA tradicional ( Fig.1a) e uma configuração de MHRN respostas do modelo construído com os princípios que descrevem o conhecimento do processo (por exemplo integração das equações de um modelo diferencial) gera respostas (d) que influem nos pesos que possibilitam a rede a ajustar os os neurônios. Uma exemplo que que as respostas obtidas não situação que estas são negativas quando fisicamente MHRN (Psichogios, Ungar, 1992-adaptado) produção de células de Lactobacillus em soro de leite utilizando o MHRN, avaliar a estabilidade das células geradas neste estudo para diferentes tempos de fermentação e avaliar as previsões associadas ao MHRN que podem Foi utilizado Lactobacillus acidophilus La5 cultivado por fermentação batelada em soro de queijo reconstituído nas condições otimizadas presentes na literatura (Rosa et al;2013) correspondentes a concentração de lactose de 31,0 g/L, pH de 6,45 e 1,04 g/L de inóculo.…”

Section: Methodsunclassified

“…As células obtidas por fermentação de 40, 60 e 80h foram centrifugadas e secas em estufa de circulação forçada a 45 o C por 2h e submetidas à teste de viabilidade que foi definido como a avaliação da perda de viabilidade após o armazenamento por 5 dias. Nesta avalição a quantificação das células foi feita por plaqueamento em ágar MRS (Rosa et al 2013). A viabilidade celular foi definida como percentagem de células vivas restantes.…”

Section: Avaliação Das Células Na Produção De Insumos Para Ração Animalunclassified

Descrição da fermentação batelada de Lactobacillus acidophilus la5 por modelo híbrido de rede neural e utilização das células em produção de ração animal

Pinheiro¹,

Gonçalves²,

Araújo³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO-O soro de queijo é uma biomassa rica em nutrientes e muito abundante, podendo ser utilizada na produção de probióticos para alimentação animal e humana. Neste trabalho, foi estudado a fermentação de soro de queijo para produção de células probióticas em produtos para alimentação animal. Foi avaliado a utilização de modelo híbrido de rede neural e balanço de massa (MHRN) no estudo da produção das células. Foi observado que o MHRN foi capaz de representar de forma satisfatória a produção de biomassa, consumo de lactose, alteração da massa protéica, além de avaliar o declínio do crescimento celular que deve ser melhor investigado como fator responsável pela redução da viabilidade celular para células probióticas obtidas de meios fermentados com tempos de fermentação superiores a 40 horas.

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“…Research has shown that LAB encapsulation increases viability in dairy products without changing product color, acidity or taste ( Rosa et al, 2013 ). This methodology was also applied to optimize the transfer of vaccine plasmids into intestinal cells, as described by Coelho-Rocha et al (2018) .…”

Section: Targeting Of Lactococcus Lactis To Specifmentioning

confidence: 99%

Novel Strategies for Efficient Production and Delivery of Live Biotherapeutics and Biotechnological Uses of Lactococcus lactis: The Lactic Acid Bacterium Model

Tavares¹,

Jesus²,

Silva³

et al. 2020

Front. Bioeng. Biotechnol.

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Lactic acid bacteria (LAB) are traditionally used in fermentation and food preservation processes and are recognized as safe for consumption. Recently, they have attracted attention due to their health-promoting properties; many species are already widely used as probiotics for treatment or prevention of various medical conditions, including inflammatory bowel diseases, infections, and autoimmune disorders. Some LAB, especially Lactococcus lactis , have been engineered as live vehicles for delivery of DNA vaccines and for production of therapeutic biomolecules. Here, we summarize work on engineering of LAB, with emphasis on the model LAB, L. lactis . We review the various expression systems for the production of heterologous proteins in Lactococcus spp. and its use as a live delivery system of DNA vaccines and for expression of biotherapeutics using the eukaryotic cell machinery. We have included examples of molecules produced by these expression platforms and their application in clinical disorders. We also present the CRISPR-Cas approach as a novel methodology for the development and optimization of food-grade expression of useful substances, and detail methods to improve DNA delivery by LAB to the gastrointestinal tract. Finally, we discuss perspectives for the development of medical applications of recombinant LABs involving animal model studies and human clinical trials, and we touch on the main safety issues that need to be taken into account so that bioengineered versions of these generally recognized as safe organisms will be considered acceptable for medical use.

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Immobilized Lactobacillus acidophilus produced from whey and alginate

Cited by 5 publications

References 33 publications

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

Descrição da fermentação batelada de Lactobacillus acidophilus la5 por modelo híbrido de rede neural e utilização das células em produção de ração animal

Novel Strategies for Efficient Production and Delivery of Live Biotherapeutics and Biotechnological Uses of Lactococcus lactis: The Lactic Acid Bacterium Model

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