Manganese Modulates Metabolic Activity and Redox Homeostasis in Translationally Blocked
            <i>Lactococcus cremoris</i>
            , Impacting Metabolic Persistence, Cell Culturability, and Flavor Formation

Nugroho, Avis Dwi Wahyu; Olst, Berdien van; Bachtiar, Stephanie Agnes; Boeren, Sjef; Kleerebezem, Michiel; Bachmann, Herwig

doi:10.1128/spectrum.02708-21

Cited by 3 publications

(2 citation statements)

References 49 publications

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“…Under growing conditions, an increase in the number of cells may enhance volatile reduction. However, high acidity or ethanol production may eventually halt cellular activity 31 and enzyme activities might alter protein functionality. This raises the question whether volatile reduction can occur in a situation where growth is limited due to e.g., a lack of fermentable carbon 32,33 .…”

Section: Biopurification Allows Volatile Degradation In the Absence O...mentioning

confidence: 99%

“…Aliquots for GC-MS analysis were stored at -20 °C until analysis. Volatile analysis was performed using headspace solid phase microextraction (HS-SPME) carried out in combination with gas chromatography/mass spectrometry (Fisons, USA) as previously described 31 . Samples of starting points at time zero (T0) took practically 10-30 minutes between mixing the protein powders with strains and storing them in the freezer.…”

Section: Gc-ms Analysismentioning

confidence: 99%

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Biopurification - using non-growing microorganisms to improve plant protein ingredients.

Bachmann,

Nugroho,

Schalkwijk

et al. 2024

Preprint

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Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use. Here, we screened 97 microorganisms for their potential to remove off-flavors in a process with limiting amounts of fermentable sugar. This allowed to produce a more neutral-tasting, purified food ingredient, while limiting microbial growth and the production of typical fermentation end products. We demonstrate that various lactic acid bacteria (LAB) and yeasts remove “green” aldehydes and ketones. This conversion can be carried out in less than one hour in almond, pea, potato, and oat proteins. Heterofermentative LAB were best at aldehyde and ketone neutralization with minimum de novo formation of microbial volatiles such as ethylacetate (sweet, fruity) or alpha-diketones (butter- and cheese-like). While sensory properties were improved, changes in protein solubility, emulsification, foaming, and in vitro digestibility were limited.

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Section: Biopurification Allows Volatile Degradation In the Absence O...mentioning

confidence: 99%

Section: Gc-ms Analysismentioning

confidence: 99%

Biopurification - using non-growing microorganisms to improve plant protein ingredients.

Bachmann,

Nugroho,

Schalkwijk

et al. 2024

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

Bacterial proteome adaptation during fermentation in dairy environments

van Olst,

Nugroho,

Boeren

et al. 2024

Food Microbiology

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Biopurification using non-growing microorganisms to improve plant protein ingredients

Nugroho,

van Schalkwijk,

Cebeci

et al. 2024

npj Sci Food

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Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use. Here, we screened 97 microorganisms for their potential to remove off-flavors in a process with limiting amounts of fermentable sugar. This allowed the production of a more neutral-tasting, purified food ingredient while limiting microbial growth and the production of typical fermentation end products. We demonstrate that various lactic acid bacteria (LAB) and yeasts remove “green” aldehydes and ketones. This conversion can be carried out in less than one hour in almond, pea, potato, and oat proteins. Heterofermentative LAB was best at aldehyde and ketone neutralization with minimum de novo formation of microbial volatiles such as ethylacetate (sweet, fruity) or alpha-diketones (butter- and cheese-like). While sensory properties were improved, changes in protein solubility, emulsification, foaming, and in vitro digestibility were limited.

show abstract

Manganese Modulates Metabolic Activity and Redox Homeostasis in Translationally Blocked Lactococcus cremoris , Impacting Metabolic Persistence, Cell Culturability, and Flavor Formation

Cited by 3 publications

References 49 publications

Biopurification - using non-growing microorganisms to improve plant protein ingredients.

Biopurification - using non-growing microorganisms to improve plant protein ingredients.

Bacterial proteome adaptation during fermentation in dairy environments

Biopurification using non-growing microorganisms to improve plant protein ingredients

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