Unravelling the suitability of biological induction for halophilic lipase production by Halomonas sp. LM1C cultures

Gutiérrez-Arnillas, Esther; Arellano, María; Deive, Francisco J.; Rodríguez, Ana; Sanromán, M.A.

doi:10.1016/j.biortech.2017.04.128

Cited by 26 publications

(13 citation statements)

References 36 publications

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“…; Gutiérrez‐Arnillas et al . ). For instance, S. vitulinus can be applied to break down myofibrillar proteins in fermented meat (López et al .…”

Section: Opportunitiesmentioning

confidence: 97%

“…Furthermore, S. equorum AMC7 induces extracellular lipolytic activity by Halomonas , through the production of decapentanoic acid (Gutiérrez‐Arnillas et al . ). In cheese, CNS strains can be applied to perform lipolysis (Bertuzzi et al .…”

Section: Opportunitiesmentioning

confidence: 97%

“…Fermented food flavour results from a succession of precursors generated by proteolysis and lipolysis and subsequent conversion reactions into taste and aroma compounds. During food fermentations, proteins and fat degradation yields peptides, amino acids and free fatty acids (Flores and Olivares 2014) in a process that can be steered by CNS (Gao et al 2016b;Guti errez-Arnillas et al 2017). For instance, S. vitulinus can be applied to break down myofibrillar proteins in fermented meat (L opez et al 2015), whereas strains of S. xylosus and S. saprophyticus exhibit proteolytic and lipolytic activities in fermented fish (Zeng et al 2015).…”

Section: Flavour Enhancement and Differentiationmentioning

confidence: 99%

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Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

2018

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Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.

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“…; Gutiérrez‐Arnillas et al . ). For instance, S. vitulinus can be applied to break down myofibrillar proteins in fermented meat (López et al .…”

Section: Opportunitiesmentioning

confidence: 97%

Section: Opportunitiesmentioning

confidence: 97%

Section: Flavour Enhancement and Differentiationmentioning

confidence: 99%

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Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

2018

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“…The preparation and experimental operation of the three kinds of pure strain culture media were carried out by the improved Hungate anaerobic tube technique. [17][18][19] High purity nitrogen was the gas phase and conventional culturing was carried out at 35 C. The liquid medium was composed of glucose 10.0 mL, peptone 4.0 mL, yeast juice 1.0 mL, MgCl 2 0.15 mL, FeSO 4 0.15 mL, NaCl 1.0 mL, K 2 HPO 4 1.5 mL, beef extract 2.0 mL, L-cysteine 0.5 mL, vitamin and trace element liquids 10 mL, resazurin 0.25 mL, distilled water 1000 mL and medium sterilized at 121 C for 20 min. 20,21 2.2 The source and pre-treatment of maize straw Maize straw was obtained from a farm in Harbin, Shuangcheng province.…”

Section: Source and Cultivation Of Strainsmentioning

confidence: 99%

Study on the hydrogen production ability of high-efficiency bacteria and synergistic fermentation of maize straw by a combination of strains

Bao

Zhang

et al. 2019

RSC Adv.

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“…Staphylococcus equorum sp. AMC7 generated a nine‐time increase of lipase activity up to 3000 U L −1 when nonionic surfactants like T80 or TX‐100 were added as a chemical inducer for this halophile …”

Section: Protein Production By Halophilesmentioning

confidence: 99%

Halophiles as Chassis for Bioproduction

2018

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Industrial biotechnology aims to solve the challenges of petroleum‐based production using microorganisms as catalysts. However, current industrial biotechnology suffers from high energy and fresh water consumption as well as difficult downstream purification. In addition, most industrial microorganisms are not resistant to other microbial contaminations, and this seriously compromises process effectiveness and the economy. The recently proposed “next‐generation industrial biotechnology” employs contamination resistant microorganisms, including alkaliphilic, acidophilic, thermophilic or halophilic bacteria, etc., for bioproduction. The most successful example is the use of halophilic bacteria as chassis for the production of chemicals, proteins, and biopolymers. This review summarizes some of the most recent studies to engineer the halophilic chassis Halomonas spp. for the production of chemicals, proteins, and several biopolyesters such as poly(3‐hydroxybutyrate), copolymers of 3‐hydroxybutyrate and 3‐hydroxyvalerate, and copolymers of 3‐hydroxybutyrate and 4‐hydroxybutyrate. The Halomonas chassis is also successfully engineered to change its morphology from short bars to long fibers and large spheres for convenient gravity separation. This simplifies the bioprocessing.

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Unravelling the suitability of biological induction for halophilic lipase production by Halomonas sp. LM1C cultures

Cited by 26 publications

References 36 publications

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Study on the hydrogen production ability of high-efficiency bacteria and synergistic fermentation of maize straw by a combination of strains

Halophiles as Chassis for Bioproduction

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