Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin

Abstract

The aim of this study was to investigate the changes in bioactive compounds (L-glutamic acid (L-Glu), gamma-aminobutyric acid (GABA) and biogenic amines (BAs)) during the submerged (SMF) and solid-state (SSF) fermentation of Spirulina with lactobacilli strains (Lacticaseibacillus paracasei No. 244; Levilactobacillus brevis No. 173; Leuconostoc mesenteroides No. 225; Liquorilactobacillus uvarum No. 245). The antimicrobial properties of the untreated and fermented Spirulina against a variety of pathogenic and opportunistic strains were tested. The highest concentrations of L-Glu (3841 mg/kg) and GABA (2396 mg/kg) were found after 48 h of SSF with No. 173 and No. 244 strains, respectively. The LAB strain used for biotreatment and the process conditions, as well as the interaction of these factors, had statistically significant effects on the GABA concentration in Spirulina (p ≤ 0.001, p = 0.019 and p = 0.011, respectively). In all cases, the SSF of Spirulina had a higher total BA content than SMF. Most of the fermented Spirulina showed exceptional antimicrobial activity against Staphylococcus aureus but not against the other pathogenic bacteria. The ratios of BA/GABA and BA/L-Glu ranged from 0.5 to 62 and from 0.31 to 10.7, respectively. The GABA content was correlated with putrescine, cadaverine, histamine, tyramine, spermidine and spermine contents. The L-glutamic acid concentration showed positive moderate correlations with tryptamine, putrescine, spermidine and spermine. To summarize, while high concentrations of desirable compounds are formed during fermentation, the formation of non-desirable compounds (BAs) must also be considered due to the similar mechanism of their synthesis as well as the possibility of obtaining high concentrations in the end products.

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

“…Analyses of the concentrations of L-glutamic acid (L-Glu) and GABA in the Spirulina were carried out using a TSQ Quantiva MS/MS coupled to a Thermo Scientific Ultimate 3000 HPLC instrument (Thermo Scientific, Waltham, MA, USA). All methods are described by Tolpeznikaite et al in detail [ 28 ]. An analysis of the fatty acid (FA) profile of the Spirulina samples was performed using a gas chromatograph GC 2010 Plus (Shimadzu Europa GmbH, Duisburg, Germany) equipped with a mass spectrometer, GC-MS QP2010 (Shimadzu Europa GmbH, Duisburg, Germany).…”

“…However, GABA levels in fermented foods depend on the conditions of the fermentation process [ 27 ]. Our previous studies showed that fermentation with selected LAB strains is suitable technology for increasing the concentration of GABA in Spirulina [ 28 ]. Additionally, our previous studies showed that fermenting bovine colostrum improves it safety characteristics and functional properties, including its antimicrobial properties [ 29 , 30 ].…”

Bioactive peptides as antioxidants and antimicrobials: fundamentals and applications

“…This method is particularly effective for microorganisms that thrive in high-moisture environments, such as bacteria. It has the benefit of facilitating the purification of bioactive peptides produced during the process (Tolpeznikaite et al, 2023). On the other hand, solid-state fermentation consists of microbial growth on nutrientrich solid substrates.…”

Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry

“…Likewise, other research data showed that the phycocyanin, polyphenols and γ‐linolenic acid in Arthrospira have an inhibitory effect on Escherichia coli , Bacillus subtilis and Aspergillus flavus (Metekia et al ., 2021). Arthrospira platensis with Lacticaseibacillus paracasei , Levilactobacillus brevis , Leuconostoc mesenteroides and Liquorilactobacillus uvarum in submerged and solid‐state fermentation have an inhibitory effect on Staphylococcus aureus (Tolpeznikaite et al ., 2023). In addition, the anti‐bacterial activity of A. platensis extracts varied depending on their composition.…”