Screening for efficient nitrogen sources for overproduction of the biomass of the functionally probiotic L. plantarum strain RPR42 in a cane molasses-based medium

Abstract

Nitrogen source has a vital role for the efficient growth of lactobacilli. The effects of cheese whey, corn steep liquor, and wheat germ extract on the growth of L. plantarum strain RPR42 in cane molasses-based media was evaluated using various approaches of design of experiments. Our results showed that such protein-rich agricultural by-products significantly increase the biomass production of the strain RPR42 in cane molasses-based media. The most affecting nitrogenous material was cheese whey followed by CSL and the minor effect was reported for wheat germ extract as revealed in factorial and Box-Behnken design experiments. The replacement of costly beef extract and yeast extract with a defined mixtures of the above nitrogenous agricultural by-products in cane molasses-based medium led to production of up to 12.64 g/L/24 h of dry biomass of strain RPR42. A detectable cell density of strain RPR42 (~ 9.81 × 10 9 CFU/mL 24 h) which was observed in such an economic medium showed that the large-scale production of the strain RPR42 tend to be feasible at significantly low costs.

Nitrogen source: an effective component for the growth and viability of Lactobacillus delbrueckii subsp. bulgaricus

“…bulgaricus warrants supplementing the growth media with amino acids, peptides and vitamins, hence, yeast extracts are recommended as complex nitrogen sources for growth promotion (Atilola et al , 2015; Curk et al ., 1993; Klotz et al ., 2017). Bacterial growth in the MRS and KCMax media blends suggested their nitrogen content impacted bacterial growth (Hossain et al ., 2020; Papizadeh et al , 2020). Generally, nutritional requirements for LAB growth are strain-dependent (Degeest and De Vuyst 1999; Saguir and de Nadra, 2007), thus, alternative yeast extracts (X-Seed Nucleo Max, KAT, and Carbo Max) in the optimized medium demonstrated promising results as compared to conventional MRS. A basal medium (2 g/l of X-Seed Nucleo Max: N-Max) with KCMax (10/10) i.e.…”

Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage

“…Several reports have evidenced the successful implementation of CW for the proliferation and growth of LAB [ 43 , 44 ]. Several researchers also report the necessity to implement synthetic exogenous sources, to boost microbial growth, achieving cell growth equal or higher than that of synthetic substrates [ 8 , 45 ]. For instance, Prajapati et al [ 42 ] presented whey fermentation by L. helveticus using additional nitrogen sources, e.g., peptone and yeast extract, leading to 3.25 g/L biomass production.…”

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

“…28,29 Probiotic microorganisms can be obtained from human or animal microbiota, fermented foods, and the environment, including agro-industrial byproducts (Table 1). 30 However, agro-industrial byproducts are more commonly used in probiotic micropropagation or production of fermented beverages. Molasses is the most demanded byproduct for probiotic production; more than 43% of its content is sugar used as a carbon source by microorganisms.…”

“…The most studied probiotics are species from the genera Lactobacillus and Biffidobacterium, while species from Enterococcus, Streptococcus, Bacillus, and yeast, like Saccharomyces and Kluyveromyces, have been drawing attention in recent years. , Probiotic microorganisms can be obtained from human or animal microbiota, fermented foods, and the environment, including agro-industrial byproducts (Table ). However, agro-industrial byproducts are more commonly used in probiotic micropropagation or production of fermented beverages. Molasses is the most demanded byproduct for probiotic production; more than 43% of its content is sugar used as a carbon source by microorganisms.…”

“…The final goal of encapsulation, with respect to the functional ingredient design, is to transport the bioactive compound to the site of action through a controlled release and improved bioavailability (Figure ). This goal is achieved with higher encapsulation efficiency (EE) or load, lower polydispersity in the particle size, adequate morphology, and good controlled release profile under gastrointestinal conditions. Nanocapsules (10–1000 nm) and microcapsules (3–800 μm) can have similar functions during processing and in a food matrix, but nanoparticles especially contribute to the bioavailability of the transported compound as a result of the larger particle-exposed surface, which improves its bioaccessibility …”