Partially chemically defined liquid medium development for intensive propagation of industrial fermentation lactobacilli strains

Zacharof, Myrto-Panagiota; Lovitt, Robert W.

doi:10.1007/s13213-012-0581-x

Cited by 10 publications

(6 citation statements)

References 43 publications

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“…Based on past literature [ 27 , 47 , 48 , 49 , 50 , 51 , 52 ] and a series of trials, a defined medium (DM) was developed ( Table 1 ), which supported the growth of Lev. brevis WLP672 (thereafter referred to as LB672).…”

Section: Resultsmentioning

confidence: 99%

Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids

Rajendran,

Silcock,

Bremer

2024

Molecules

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Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed understanding of the impact of the substrate, fermentation conditions, and bacterial strains on the volatile organic compounds (VOCs) produced during fermentation is lacking. As a first step, the current study used a defined medium (DM) supplemented with the amino acids L-leucine (Leu), L-isoleucine (Ile), L-phenylalanine (Phe), L-threonine (Thr), L-methionine (Met), or L-glutamic acid (Glu) separately or combined to determine their impact on the VOCs produced by Levilactobacillus brevis WLP672 (LB672). VOCs were measured using headspace solid-phase microextraction (HS-SPME) gas chromatography–mass spectrometry (GC-MS). VOCs associated with the specific amino acids added included: benzaldehyde, phenylethyl alcohol, and benzyl alcohol with added Phe; methanethiol, methional, and dimethyl disulphide with added Met; 3-methyl butanol with added Leu; and 2-methyl butanol with added Ile. This research demonstrated that fermentation by LB672 of a DM supplemented with different amino acids separately or combined resulted in the formation of a range of dairy- and meat-related VOCs and provides information on how plant-based fermentations could be manipulated to generate desirable flavours.

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Section: Resultsmentioning

confidence: 99%

Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids

Rajendran,

Silcock,

Bremer

2024

Molecules

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“…The growth results on MRS medium reported by Zacharof and Lovitt [ 25 ] showed that this medium was unsuitable for intensive propagation of Lactobacillus plantarum NCIMB 8014, because medium containing numerous nitrogen sources did not facilitate good growth. The absence of peptone from the medium lead to an improved growth rate and higher growth yields of the bacteria, therefore yeast extract was chosen as a primary and sole source of nitrogen.…”

Section: Resultsmentioning

confidence: 99%

“…An incubation temperature of lactobacilli in the range of 25 to 38°C was proposed by several researchers [ 26 – 29 ]. Zacharof and Lovitt [ 25 ] reported that the maximum specific growth rate of three Lactobacilli was enhanced at controlled pH6.5, though in the cases of L. Lactis and L. Plantarum pH 7 also supported good growth. These experiments gave higher biomass yields and maximum specific growth rates as compared to the uncontrolled pH growth systems.…”

Section: Resultsmentioning

confidence: 99%

Significantly enhanced biomass production of a novel bio-therapeutic strain Lactobacillus plantarum (AS-14) by developing low cost media cultivation strategy

et al. 2017

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BackgroundProbiotic bacteria are becoming an important tool for improving human health, controlling diseases and enhancing immune responses. The availability of a cost effective cultivation conditions has profound effect on the efficiency and role of probiotic bacteria. Therefore the current study was conducted with an objective to develop a low cost growth medium for enhancing the biomass production of a bio-therapeutic bacterial strain Lactobacillus plantarum AS-14. In this work the isolation of Lactobacillus plantarum AS-14 bacterial strain was carried out from brinjal using cheese whey as a main carbon source. Moreover, the effect of four other nutritional factors besides cheese whey was investigated on the enhanced cell mass production by using response surface methodology (RSM).ResultsThe best culture medium contained 60 g/l cheese whey, 15 g/l glucose and 15 g/l corn steep liquor in addition to other minor ingredients and it resulted in maximum dry cell mass (15.41 g/l). The second-order polynomial regression model determined that the maximum cell mass production (16.02 g/l) would be obtained at temperature 40°C and pH 6.2. Comparative studies showed that cultivation using cheese whey and corn steep liquor with other components of the selected medium generated higher biomass with lower cost than that of De Man, Rogosa and Sharpe (MRS) medium under similar cultivation conditions (pH 6.2 and temperature 40°C).ConclusionIt is evident that the cell biomass of L. Plantarum AS-14 was enhanced by low cost cultivation conditions. Moreover, corn steep liquor and ammonium bisulphate were perceived as low-cost nitrogen sources in combination with other components to substitute yeast extract. Of all these factors, cheese whey, corn steep liquor, yeast extract and two operating conditions (temperature and pH) were found to be the most significant parameters. Thus the cost effective medium developed in this research might be used for large-scale commercial application where economics is quite likely important.

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“…They often survive in a low pH environment (pH < 4, optimum growth pH 5-7), are capable of surviving contact with digestive fluids adhering to intestinal epithelial cells, and colonize the gastrointestinal tract either permanently or temporarily. Their multiplication in the digestive system as part of the microbial flora has been proven beneficial to the host (probiotic ability) [45]. They are overall, mesophilic bacteria, though there are some exceptions which can grow at 5°C and as high as 45°C, though in general they cannot grow in temperatures below 20°C and are weekly lipolytic and proteolytic [46].…”

Section: Lactic Acid Bacteria As Biorefining Agentsmentioning

confidence: 99%

Industrial Symbiosis: Beer Brewery Wastewater-Based Biorefinery

Zacharof

2021

Circ.Econ.Sust.

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The scope of this theoretical study is to investigate the concept of biorefinery applied to the use of brewery wastewater as feedstock for bioconversions for lactic acid production using lactic acid bacteria (LAB), while examining the theoretical design, development, and costing of brewery wastewater treatment plant within the scope of wastewater recovery and reuse as formulated waste-derived nutrient media-assimilated effluents. Beer is the fifth of the most consumed alcoholic beverage in the world, nowadays, with well-established large production sites across the world, while its wastewater generation for breweries for example in China, reaching 300 million m 3 /year. The system design is based on sedimentation and membrane technology, within the scope of removal of pollutants that would be resulting in the generation of relatively abundant inexpensive liquid feedstock able to be recycled to produce high-value chemicals such as lactic acid while reducing the carbon footprint of the fermentation and reducing waste disposal.

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Partially chemically defined liquid medium development for intensive propagation of industrial fermentation lactobacilli strains

Cited by 10 publications

References 43 publications

Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids

Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids

Significantly enhanced biomass production of a novel bio-therapeutic strain Lactobacillus plantarum (AS-14) by developing low cost media cultivation strategy

Industrial Symbiosis: Beer Brewery Wastewater-Based Biorefinery

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