Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria

Bhat, Aditya; Irorere, Victor U.; Bartlett, T.; Hill, David J.; Kedia, Gopal; Morris, Mark R.; Charalampopoulos, Dimitris

doi:10.1186/2191-0855-3-36

Cited by 76 publications

(64 citation statements)

References 35 publications

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“…2(b). During the co-fermentation, the viable cell count of B. subtilis decreased at the beginning, but then increased by the seventh day, during the second fermentation, whereas the viable cell count of L. (Bhat et al, 2013). Therefore, the initial fermentation with B. subtilis was an essential step to provide adequate conditions for the growth of L. plantarum K154, including a thick consistency (anaerobic medium), moderate pH, and low acidity (Kim et al, 2014b;Park et al, 2014).…”

Section: Effect Of the Co-culture On The Production Of Functional Commentioning

confidence: 99%

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by Bacillus subtilis and Lactobacillus plantarum

Lim

Garcia

Lee

2016

FSTR

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A turmeric and roasted soybean flour mixture (TRSF) was successfully fermented in solid-state using Bacillus subtilis HA and Lactobacillus plantarum K154. The co-fermentation was optimized using the turmeric mixture Food products made from soybeans, such as tofu, soy sauce, and soybean paste, have been consumed in Asia for a long time. InWestern countries, soy protein is used in processed products such as sausages, hamburgers, breads and pastries (Fukushima, 1981).Soy products are recognized as healthy foods rich in protein and low in saturated fats, which also contain bioactive compounds such as isoflavones and saponins (Messina, 2010). Fermented soy products are popular in Asian cuisines; however, they generally require a long processing time. Nevertheless, soybean fermentation using Bacillus subtilis can be achieved in a short time, and the products generated are rich in polypeptides and peptones, resulting in easy digestion and absorption. Examples of such products are the Japanese natto and Korean chungkookjang. Fermented soybean products have been reported to have antihypertensive (Shin et al., 2001), antioxidant (Wang et al., 2008, fibrinolytic (Kim et al., 2006) and anticancer (Zhao et al., 2013) activities. However, the strong smell and taste of these fermented products is a barrier for their generalized consumption (Park et al., 2012). Therefore, improving the organoleptic qualities of fermented soy products is desirable. A co-fermentation with B. subtilis MC31 andLactobacillus sakei 83 was reported to enhance the GABA contentand flavor of chungkookjang .The lactic acid bacteria (LAB) used to make fermented food products generate functional compounds such as oligosaccharides and peptides in addition to lactic acid (Leroy and De Vuyst, 2004).One of the functional compounds that can be generated by fermentation with LAB is γ-aminobutyric acid (GABA), a nonprotein amino acid that acts as an inhibitory neurotransmitter and that also exhibits hypotensive effects (Dhakal et al., 2012). In LAB, GABA acts as a defense against acidic environments and as an alternative energy source (Kook et al., 2010a). Fermentation with B. subtilis generates mucilage containing γ-polyglutamic acid (γ-PGA) and fructan, which give the sticky consistency to natto (Nagai et al., 1994;Park et al., 2012). γ-PGA is a biodegradable, water soluble and edible biopolymer, which can be composed of either the L or D isomer of glutamic acid or both. γ-PGA is a promising biological material that could be used in medicine as a drug delivery agent, in food as an encapsulating agent and fat replacement, and in skin care products as a humectant (Ogunleye et al., 2015). γ-PGA has also been used as a bitterness relieving agent in Japan (Murase et al., 2000). Moreover, γ-PGA exhibits immuneboosting and anticancer activities. However, the production cost of γ-PGA is still high; hence, more research on the microbial production of this biopolymer is needed (Kim et al., 2014b;Ogunleye et al., 2015).In this study, the solid-state fermentation of a turm...

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Section: Effect Of the Co-culture On The Production Of Functional Commentioning

confidence: 99%

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by Bacillus subtilis and Lactobacillus plantarum

Lim

Garcia

Lee

2016

FSTR

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“…The effect of c-PGA on the viability of probiotic bacteria during freeze-drying was investigated by Bhat et al (2013). Results showed that 10 % c-PGA was found to protect …”

Section: Food Applicationsmentioning

confidence: 99%

“…Mitsuiki et al (1998) c-PGA with a molecular mass of 257 kDa has been used as a cryoprotectant for probiotic bacteria to improve their survival during production. Bhat et al (2013) Bitterness-relieving agent c-PGA has been used as a bitterness-relieving agent Sakai et al (2000) A. Ogunleye and others which has been used to effectively treat retinal disorders. These advantages include lack of complications of steroidinduced glaucoma and post-capsular cataract formation.…”

Section: Medical Applicationsmentioning

confidence: 99%

“…The L-glutamic-aciddependent bacteria include B. subtilis (chungkookjang) (Ashiuchi et al, 2001a), B. licheniformis 9945a (Birrer et al, 1994) B. subtilis CGMCC 0833 , B. licheniformis NK-03 (Cao et al, 2010) and B. subtilis (natto) ATCC 15245 (Bhat et al, 2013), whilst the non-Lglutamic-acid-dependent producers include B. subtilis C1 (Shih et al, 2005), B. amyloliquefaciens LL3 (Cao et al, 2011) and B. subtilis C10 (Zhang et al, 2012). For Lglutamic-acid-dependent bacteria, the PGA yield increases with an increase in the L-glutamic acid concentration in the medium.…”

Section: Production Of C-pga By Microbial Fermentationmentioning

confidence: 99%

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Poly-γ-glutamic acid: production, properties and applications

et al. 2015

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“…On the other hand, Taguchi method based on orthogonal arrays can be used to analyze a large number of variables with a few experimental trials (27). In fact, in contrast to other experimental design methods like full factorial, the Taguchi method as a simple and robust technique (21,30,31). Preparation of spores: Evaluation of the purity of the studied strains and their preparation were conducted by the method described by Alebouyeh et al (32).…”

Section: Introductionmentioning

confidence: 99%

Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

2017

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A B S T R A C T Background and Objectives:The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common household cooking methods on the viability of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers inoculated into cooked sausages. Materials and Methods: After preparation of the final suspensions of Bacillus coagulans ATCC 31284 andBacillus subtilis var. Natto ATCC 15245 spores, they were supplemented in the sausage samples with different meat types and percentages. The inoculated cooked sausages were then submitted to common household cooking methods, i.e. boiling, microwaving, and deep fat frying. Enumeration of the studied spores was carried out on trypticase soy agar after exposure to a heat shock at 68°C for 20 min. One-way analysis of variance (ANOVA) of SPSS-20 was used for statistical analysis of the data. A Taguchi L 9 experimental design comprising 3 variables and 3 levels was performed using MINITAB-17 to determine main effects of the parameters of household cooking process. Results:The results obtained in this study showed that boiling, followed by microwaving and deep fat frying, had the greatest viability and recovery of the studied spores supplemented in the cooked sausages, respectively (P < 0.05). Furthermore, results of the Taguchi experimental method revealed that the type of Bacillus probiotics, followed by the formulation of cooked sausages and the method of household cooking of cooked sausages had main effects on the concentrations of the spores examined, respectively. Conclusions:The information provided here suggests that boiling as a common household cooking method retained maximum viability and recovery of the studied Bacillus probiotics supplemented in the cooked sausage samples. Besides, the type of spores was the principle parameter, which had a critical effect on the response (i.e. concentrations of the studied Bacillus probiotics).

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Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria

Cited by 76 publications

References 35 publications

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by <i>Bacillus subtilis</i> and <i>Lactobacillus plantarum</i>

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by <i>Bacillus subtilis</i> and <i>Lactobacillus plantarum</i>

Poly-γ-glutamic acid: production, properties and applications

Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

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