Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Galle, Sandra; Gänzle, Michael G.; Waters, Deborah M.; Arendt, Elke K.

doi:10.1016/j.fm.2013.06.009

Cited by 108 publications

(58 citation statements)

References 32 publications

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“…The results regarding up-regulation of Gsy and enhanced synthesis of EPS when exposed to oxygen are consistent with previous studies, in which oxidative stress could promote the individual bacterium to synthesize EPS464748. Cell aggregation is complicated process that may involve cell wall-associated proteins, glucan-binding proteins, and extracellular substances other than EPS, such as extracellular DNA4950.…”

Section: Discussionsupporting

confidence: 91%

Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Yan

Han

et al. 2016

Sci Rep

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Leuconostoc mesenteroides is a member of lactic acid bacteria (LAB) with wide applications in the food and medical industries. Species in the genus Leuconostoc are catalase-negative and generally regarded as facultative anaerobic or aerotolerant organisms. Despite their extensive use in industry, certain issues concerning the aerobic life of L. mesenteroides, e.g., the mechanism involved in the tolerance to oxygen, remain to be addressed. In this manuscript, a survival strategy employed by L. mesenteroides BD3749 in response to oxidative stress was elucidated. BD3749 cells cultivated in medium with sucrose available synthesized large amounts of exopolysaccharides, mostly consisting of insoluble EPS. When BD3749 cells were challenged with oxidative stress, the amount of insoluble EPS was greatly enhanced. The synthesized EPSs reduced the accumulation of reactive oxygen species (ROS) in bacterial cells and improved their survival during chronic oxidative stress. Another study showed that Gsy, a novel glucansucrase in the GH70 family that is induced by sucrose and up-regulated following exposure to oxygen, was responsible for the synthesis of insoluble EPS. Gsy was subsequently demonstrated to play pivotal roles in the formation of aggregates to alleviate the detrimental effects on BD3749 cells exerted by oxygen.

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Section: Discussionsupporting

confidence: 91%

Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Yan

Han

et al. 2016

Sci Rep

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“…cibaria MG1 is of particular interest in our group due to its ability to produce a dextran HoPS in large quantities (~36 g l 21 ). This strain and its associated EPSs have been studied in connection with potential bakery, brewing and dairy applications (Galle et al, 2010;Lynch et al, 2014;Wolter et al, 2014;Zannini et al, 2013). Genomic analysis confirmed the EPS-producing phenotype with the identification of a 1447 aa protein (MG1_1773) with 75 % identity to a dextransucrase in W. confusa.…”

Section: Genomics Of Weissellamentioning

confidence: 87%

Genomics of Weissella cibaria with an examination of its metabolic traits

et al. 2015

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“…Dextran of Weissella may be an alternative for the industry. Dextran production by W. cibaria MG1 during sourdough fermentation was reported by [149,151]. W. cibaria MG1 produced a significant higher amount of EPS (8 g/Kg) than Lb.…”

Section: Production Of Exopolysaccharidesmentioning

confidence: 90%

“…reached to 6.5 to 9.5 log·cfu·g −1 and 6.8 to 9.2 log·cfu·g −1 of dough, respectively after 20 h of sourdough fermentation [148]. W. cibaria MG1 decreased the pH from 6.8 to 4.3 during the fermentation of different sourdough (buckwheat, quinoa, teff and wheat) [149]. W. confusa PE36, Lb.…”

Section: Acidification and Growth Performancementioning

confidence: 98%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

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2017

Fermentation

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Cited by 108 publications

References 32 publications

Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Genomics of Weissella cibaria with an examination of its metabolic traits

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

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