Effect of amino acid requirements on the growth and lactic acid production of Pediococcus acidilactici culture

Sriphochanart, Wiramsri; Skolpap, Wanwisa; Scharer, Jeno M.; Moo‐Young, Murray; Douglas, Peter

doi:10.5897/ajmr11.721

Cited by 7 publications

(4 citation statements)

References 14 publications

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“…On the other hand, arginine, phenylalanine, and tyrosine were completely utilized by P. acidilactici UB-6, implying that these AAs were crucial for the survival of the isolate. This is in agreement with the findings reported by Sriphochanart et al [40], whereby phenylalanine and tyrosine were critical for the growth and lactic acid production by LAB.…”

Section: Resultssupporting

confidence: 94%

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

Toe

Foo

Loh

et al. 2019

IJMS

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Amino acids (AAs) are vital elements for growth, reproduction, and maintenance of organisms. Current technology uses genetically engineered microorganisms for AAs production, which has urged the search for a safer food-grade AA producer strain. The extracellular proteolytic activities of lactic acid bacteria (LAB) can be a vital tool to hydrolyze extracellular protein molecules into free AAs, thereby exhibiting great potential for functional AA production. In this study, eight LAB isolated from Malaysian foods were determined for their extracellular proteolytic activities and their capability of producing AAs. All studied LAB exhibited versatile extracellular proteolytic activities from acidic to alkaline pH conditions. In comparison, Pediococcus pentosaceus UP-2 exhibited the highest ability to produce 15 AAs extracellularly, including aspartate, lysine, methionine, threonine, isoleucine, glutamate, proline, alanine, valine, leucine, tryptophan, tyrosine, serine, glycine, and cystine, followed by Pediococcus pentosaceus UL-2, Pediococcus acidilactici UB-6, and Pediococcus acidilactici UP-1 with 11 to 12 different AAs production detected extracellularly. Pediococcus pentosaceus UL-6 demonstrated the highest increment of proline production at 24 h of incubation. However, Pediococcus acidilactici UL-3 and Lactobacillus plantarum I-UL4 exhibited the greatest requirement for AA. The results of this study showed that different LAB possess different extracellular proteolytic activities and potentials as extracellular AA producers.

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Section: Resultssupporting

confidence: 94%

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

Toe

Foo

Loh

et al. 2019

IJMS

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“…Lactic acid bacteria have complex nutritional requirements for growth, especially nitrogen sources. High concentration of easily convertible nitrogen sources such as amino acids or proteins with small molecular weight in the complex medium may stimulate the bacteria to grow faster (Sriphochanart et al ., ). The results from thermal stability study of the enzymes in teff malt showed that alpha‐amylase is relatively stable at its gelatinisation temperature (69.7 °C) (Gebremariam et al ., ), whereas the stabilities of beta‐amylase and limit dextrinase are highly reduced once the mashing temperature reaches the gelatinisation temperature.…”

Section: Resultsmentioning

confidence: 97%

“…Some protein degradation has already taken place during the malting process. Besides, rest at low temperature during mashing can also help to increase the FAN (Whitehurst & Law, ; Sriphochanart et al ., ) and break down the starch structure of malts (Taylor & Boyd, ), thereby increases the concentrations of fermentable sugars. This is particularly important when mashing with malts having low enzyme activities.…”

Section: Resultsmentioning

confidence: 99%

“…Research reports showed that a minimal medium containing at least 100 mg L −1 amino acids (Snell, ; Ruiz‐Barba & Jimenez‐Diaz, ; Hebert et al ., ; Manca de Nadra et al ., ; Sriphochanart et al ., ) and 40 g L −1 sugar is required for healthy growth of the bacteria. The extract content of teff malt (68%) obtained using a Congress mashing procedure was lower than that of barley malt (76–85%) (Narziss & Back, ), and the total fermentable sugar content was also lower than 40 g L −1 , indicating that the congress mashing procedure is unsuitable for mashing teff malt.…”

Section: Introductionmentioning

confidence: 97%

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Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid‐fermented gluten‐free beverage

Gebremariam

Abegaz

Zarnkow

et al. 2015

Int J of Food Sci Tech

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Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatinisation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten-free lactic acid-fermented beverage. Isothermal mashing at temperatures ranging between 60 and 84°C was conducted, and the highest extract (85%) was observed for the wort samples produced at temperatures higher than 76°C. Sixty-minute rest at 71°C resulted in higher fermentable sugars than other tested conversion rest temperatures. Inclusion of lower mashing-in temperature in the mashing programme also substantially improved the concentrations of free amino nitrogen (128 mg L À1 ) and fermentable sugar (58 g L À1 ) in the final wort. Therefore, 30-min rest at 40°C followed by 60-min rest at 71°C and 10-min rest at 78°C was found to be a suitable mashing programme for teff malt.

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Starch extracted from pineapple (Ananas comosus) plant stem as a source for amino acids production

Chu

Jenol

Phang

et al. 2021

Chem. Biol. Technol. Agric.

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Background Pineapple plant (Ananas comosus) is one of the largest productions in Asia and its increasing production has generated a huge amount of pineapple wastes. Pineapple plant stem is made up of high concentration of starch which can potentially be converted into value-added products, including amino acids. Due to the increasing demand in animal feed grade amino acids, especially for methionine and lysine, the utilisation of cheap and renewable source is deemed to be an essential approach. This study aimed to produce amino acids from pineapple plant stem hydrolysates through microbial fermentation by Pediococcus acidilactici Kp10. Dextrozyme was used for hydrolysis of starch and Celluclast 1.5 L for saccharification of cellulosic materials in pineapple plant stem. Results The hydrolysates obtained were used in the fermentation to produce methionine and lysine. Pineapple plant stem showed high starch content of 77.78%. Lignocellulosic composition of pineapple plant stem consisted of 46.15% hemicellulose, 31.86% cellulose, and 18.60% lignin. Saccharification of alkaline-treated pineapple plant stem gave lower reducing sugars of 13.28 g/L as compared to untreated, where 18.56 g/L reducing sugars obtained. Therefore, the untreated pineapple plant stem was selected for further process. Starch hydrolysis produced 57.57 g/L reducing sugar (100% hydrolysis yield) and saccharification of cellulosic materials produced 24.67 g/L reducing sugars (56.93% hydrolysis yield). The starch-based and cellulosic-based of pineapple plant stem were subjected as carbon source in methionine and lysine production by P. acidilactici Kp10. Conclusions In conclusion, higher methionine and lysine production were produced from starch-based hydrolysis (40.25 mg/L and 0.97 g/L, respectively) as compared to cellulosic-based saccharification (37.31 mg/L and 0.84 g/L, respectively) of pineapple plant stem. Graphical Abstract

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Effect of amino acid requirements on the growth and lactic acid production of Pediococcus acidilactici culture

Cited by 7 publications

References 14 publications

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid‐fermented gluten‐free beverage

Starch extracted from pineapple (Ananas comosus) plant stem as a source for amino acids production

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