Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity

Spus, M.; Liu, Hua; Wels, Michiel; Abee, Tjakko; Smid, Eddy J.

doi:10.1016/j.ijfoodmicro.2016.10.020

Cited by 14 publications

(6 citation statements)

References 41 publications

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“…However, in various other fermentation industries (i.e. fermented dairy, wine), it is common practice to add multiple strains to obtain a consistent, more complex aroma bouquet which can be fine‐tuned by varying the dose of each strain (El Soda et al ., ; Ciani et al ., ; Andorrà et al ., ; Spus et al ., ). Recently, Saerens and Swiegers () patented the use of co‐cultivation of Pichia kluyverii and brewers’ yeast to produce a beer with enhanced flavour.…”

Section: Discussionmentioning

confidence: 97%

Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Rijswijck

Rooijackers

Abee

et al. 2017

Microbial Biotechnology

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SummaryIncreasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. First, the mono‐culture performance was monitored of 49 wild yeast isolates of Saccharomyces cerevisiae (16 strains), Cyberlindnera fabianii (9 strains) and Pichia kudriavzevii (24 strains). Interestingly, both C. fabianii and P. kudriavzevii isolates produced relatively more esters compared with S. cerevisiae isolates, despite their limited fermentation capacity. Next, one representative strain of each species (Sc131, Cf65 and Pk129) was applied as co‐culture with brewers’ yeast (ratio 1:1). Co‐cultures with Cf65 and Pk129 resulted in a beer with lower alcohol content (3.5, 3.8 compared with 4.2% v/v) and relatively more esters. At higher inoculum ratios of Cf65 over brewers’ yeast, growth inhibition of brewers’ yeast was observed, most likely caused by competition for oxygen between brewers’ yeast and Cf65 resulting in a reduced level of ethanol and altered aroma profiles. With this study, we demonstrate the feasibility of using non‐conventional yeast species in co‐cultivation with traditional brewers’ yeast to tailor aroma profiles as well as the final ethanol content of beer.

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Section: Discussionmentioning

confidence: 97%

Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Rijswijck

Rooijackers

Abee

et al. 2017

Microbial Biotechnology

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“…Milli-cheeses were made with pasteurised full-fat milk (Jumbo, Netherlands) according to Spus et al [ 8 ] with some adaptations. 1% (w/w) Bacto-tryptone was added to the milk so no caseinolytic strain had to be added.…”

Section: Methodsmentioning

confidence: 99%

“…This study aimed at comparing aroma formation by the dairy Lactococcus lactis subsp. lactis biovar diacetylactis FM03-V1 during (i) growth in retentostat cultures using chemically defined media, (ii) in batch cultures using chemically defined media, hydrolysed micellar casein isolate (MCI) and milk, and (iii) in a milli-cheese model system [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

et al. 2018

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BackgroundCheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the cheese. This study aims to investigate production of cheese aroma compounds outside the cheese matrix that could be applied for instance as food supplements in dairy or non-dairy products.ResultsIn this study, aroma formation by a dairy Lactococcus lactis was analysed as a function of the growth medium [milk, hydrolysed micellar casein isolate (MCI) and chemically defined medium (CDM)] and the cultivation conditions (batch culture, retentostat culture and a milli-cheese model system). In the retentostat cultures, the nutrient supply was severely restricted resulting in low growth rates (~ 0.001 h−1), thereby mimicking cheese ripening conditions in which nutrients are scarce and bacteria hardly grow. In total 82 volatile organic compounds were produced by the bacteria. Despite the use of a chemically defined medium, retentostat cultures had the biggest qualitative overlap in aroma production with the milli-cheese model system (36 out of 54 compounds). In the retentostat cultures, 52 known cheese compounds were produced and several important cheese aroma compounds and/or compounds with a buttery or cheese-like aroma increased in retentostat cultures compared to batch cultures and milli-cheeses, such as esters, methyl ketones, diketones and unsaturated ketones. In cultures on CDM and MCI, free fatty acids and their corresponding degradation products were underrepresented compared to what was found in the milli-cheeses. Addition of a mixture of free fatty acids to CDM and MCI could help to enhance flavour formation in these media, thereby even better resembling flavour formation in cheese.ConclusionsThis study demonstrates that retentostat cultivation is the preferred method to produce cheese flavours outside the cheese matrix by mimicking the slow growth of bacteria during cheese ripening.Electronic supplementary materialThe online version of this article (10.1186/s12934-018-0950-7) contains supplementary material, which is available to authorized users.

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“…helveticus was selected for growth at elevated temperature which resulted in a strain with higher autolytic capacity in cheese-like conditions. The authors conclude that this approach is promising for the selection of strains that could lead to accelerated cheese ripening due to the increased enzyme release during cell lysis (Spus et al 2017).…”

Section: Abiotic Constraintsmentioning

confidence: 97%

Experimental evolution and the adjustment of metabolic strategies in lactic acid bacteria

Bachmann

Molenaar

Santos

et al. 2017

FEMS Microbiology Reviews

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Experimental evolution of microbes has gained lots of interest in recent years, mainly due to the ease of strain characterisation through next-generation sequencing. While evolutionary and systems biologists use experimental evolution to address fundamental questions in their respective fields, studies with lactic acid bacteria are often more directed by applied questions. Insight into population and genome dynamics are valuable for experimental design and data interpretation, and it is becoming increasingly apparent how different constraints limit and govern the outcome of microbial adaptation to a selective environment. Examples for such constraints are the finite membrane and cellular space which can lead to trade-offs between cellular strategies. A powerful perspective is that of resource allocation, which allows cells to maximise fitness. This impacts on metabolic strategies that have different protein/resource demands. This review focuses on parameters and forces that shape cellular optimisation processes and that are determining for the outcome of laboratory evolution experiments. Phenotypic changes of experimentally evolved lactic acid bacteria will be discussed in the light of the selection conditions and the prevailing constraints.

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Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity

Cited by 14 publications

References 41 publications

Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

Experimental evolution and the adjustment of metabolic strategies in lactic acid bacteria

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