Microencapsulation of riboflavin-producing Lactiplantibacillus Plantarum MTCC 25,432 and Evaluation of its Survival in Simulated Gastric and Intestinal Fluid

Kumar, Vikram; Ahire, Jayesh J.; Rudraraju, Amrutha; Nain, Sandeep; Taneja, Neetu Kumra

doi:10.1007/s12602-023-10115-0

Cited by 3 publications

(3 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among the three strains of Lactiplantibacillus plantarum MTCC 25432, MTCC 25433, and MTCC 25434, the L. plantarum MTCC 25432 was able to overproduce riboflavin as compared to rest of the strains (Figure 3). These results coordinated well with our previous findings [13,18,19]. The selected strain was used to optimize overproduction of riboflavin using OFAT-FIS model.…”

Section: Selection Of Riboflavin Overproducing Strainsupporting

confidence: 87%

“…FIS alone and combined with GSD design has been described by other researchers as an accurate tool for the optimization, prediction, and validation of the fermentation process with R-values of 0.957 [12,24]. On an industrial, economic, and environmental scale, the improved riboflavin production process may be deemed practical due to encouraging findings during production [19,25]. For the best riboflavin-producing strain L. plantarum, MTCC 25432, the GTP (0.04 g/L), temperature 35 • C, time 12 h, and pH 6.0 are more favorable for the highest riboflavin production, although a sharp decrease in the production was observed at other conditions.…”

Section: Predictive Modeling Using Ofat-fis Approachmentioning

confidence: 99%

See 1 more Smart Citation

Predictive Modeling of Riboflavin Production in Lactiplantibacillus plantarum MTCC 25432 Using Fuzzy Inference System

Kumar,

Arora,

Rana

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Riboflavin (Vitamin B2) is an essential vitamin and a microbial metabolite produced by some lactic acid bacteria (LAB). This investigation aims to study the overproduction of riboflavin in selected Lactiplantibacillus plantarum strain by using the one factor at a time (OFAT) tool coupled with the Fuzzy Inference System (FIS) and its validation through fermentative production in semi-defined media. Out of three Lactiplantibacillus strains used in this study, the maximum riboflavin producing strain was selected based on its ability to grow and produce higher levels of riboflavin. In results, Lactiplantibacillus plantarum strain MTCC 25432 was able to produce 346 µg/L riboflavin in riboflavin deficient assay medium and was investigated further. By using the OFAT–fuzzy FIS system, casamino acid in the range of 5–20 g/L, GTP 0.01–0.04 g/L, sodium acetate 5–15 g/L, and glycine 5–15 g/L were used to predict their effect on riboflavin production. The conditions optimized with modeling showed a 24% increment in riboflavin production (429 µg/L) by Lactiplantibacillus plantarum MTCC 25432 vis-a-vis the unoptimized counterpart (346 µg/L). In conclusion, an FIS-based predictive model was effectively implemented to estimate the riboflavin within an acceptable limit of 3.4%. Riboflavin production enhancing effects observed with various levels of sodium acetate, casamino acid, and GTP could be useful to re-design matrices for riboflavin production.

show abstract

Section: Selection Of Riboflavin Overproducing Strainsupporting

confidence: 87%

Section: Predictive Modeling Using Ofat-fis Approachmentioning

confidence: 99%

Predictive Modeling of Riboflavin Production in Lactiplantibacillus plantarum MTCC 25432 Using Fuzzy Inference System

Kumar,

Arora,

Rana

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The in vitro simulation of intestinal fluid showed some effect of intestinal fluid on bacterial growth [49]. In the present study, bacterial growth was enhanced under simulated intestinal fluid conditions, which showed that these intestinal fluid conditions promoted its growth.…”

Section: Discussionsupporting

confidence: 61%

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Ren,

Yu,

et al. 2023

Microorganisms

View full text Add to dashboard Cite

Bacillus subtilis is an important part of the gut microbiota and a commonly used probiotic. In the present study, to assess the biological characteristics and probiotic properties of B. subtilis derived from mink, we isolated B. subtilis MG-1 isolate from mink fecal samples, characterized its biological characteristics, optimized the hydrolysis of casein by its crude extract, and comprehensively analyzed its potential as a probiotic in combination with whole-genome sequencing. Biological characteristics indicate that, under low-pH conditions (pH 2), B. subtilis MG-1 can still maintain a survival rate of 64.75%; under the conditions of intestinal fluid, gastric acid, and a temperature of 70 °C, the survival rate was increased by 3, 1.15 and 1.17 times compared with the control group, respectively. This shows that it can tolerate severe environments. The results of hydrolyzed casein in vitro showed that the crude bacterial extract of isolate MG-1 exhibited casein hydrolyzing activity (21.56 U/mL); the enzyme activity increased to 32.04 U/mL under optimized reaction conditions. The complete genome sequencing of B. subtilis MG-1 was performed using the PacBio third-generation sequencing platform. Gene annotation analysis results revealed that B. subtilis MG-1 was enriched in several Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways, and most genes were related to Brite hierarchy pathways (1485–35.31%) and metabolism pathways (1395–33.17%). The egg-NOG annotation revealed that most genes were related to energy production and conversion (185–4.10%), amino acid transport and metabolism (288–6.38%), carbohydrate transport and metabolism (269–5.96%), transcription (294–6.52%), and cell wall/membrane/envelope biogenesis (231–5.12%). Gene Ontology (GO) annotation elucidated that most genes were related to biological processes (8230–45.62%), cellular processes (3582–19.86%), and molecular processes (6228–34.52%). Moreover, the genome of B. subtilis MG-1 was predicted to possess 77 transporter-related genes. This study demonstrates that B. subtilis MG-1 has potential for use as a probiotic, and further studies should be performed to develop it as a probiotic additive in animal feed to promote animal health.

show abstract

Development of whey protein beverage incorporating encapsulated probiotic strain Lactiplantibacillus rhamnosus NCDC 347 and its physico-chemical characteristics

Bhatia,

Chauhan,

Taneja

et al. 2024

Zeitschrift Für Naturforschung C

View full text Add to dashboard Cite

In the present study, encapsulated strain Lactiplantibacillus rhamnosus NCDC 347 was used to prepare a novel whey protein–based beverage. The encapsulation process utilized skimmed milk powder matrix and evaluated strain viability, physico-chemical properties, sensory assessment, and shelf-life stability. Encapsulated L. rhamnosus NCDC 347 within skim milk powder maintained viability at 8.0 log CFU/g, forming spherical microcapsules with 1–12 µm concavities. Probiotic addition to whey protein beverages maintained pH and acidity within desired ranges. Physico-chemical analysis showed protein content of 8.71 ± 0.21 % to 10.05 ± 0.42 %, fat content of 0.56 ± 0.24 % to 0.67 ± 0.13 %, viscosity of 5.14 pa/s, and total soluble solids (TSS) of 14.42 ± 0.31 to 16.16 ± 0.23° Brix. The shelf-life study revealed that the beverage remained stable for up to 90 days with no significant changes (p > 0.05) in sensory analysis. The sensory analysis scored the test sample’s acceptability at 7.3 ± 0.41. The protein-rich probiotic drink exhibited favorable sensory qualities. Overall, incorporating encapsulated probiotic strain L. rhamnosus NCDC 347 into whey protein beverages could address daily protein requirements and enhance health.

show abstract

Microencapsulation of riboflavin-producing Lactiplantibacillus Plantarum MTCC 25,432 and Evaluation of its Survival in Simulated Gastric and Intestinal Fluid

Cited by 3 publications

References 38 publications

Predictive Modeling of Riboflavin Production in Lactiplantibacillus plantarum MTCC 25432 Using Fuzzy Inference System

Predictive Modeling of Riboflavin Production in Lactiplantibacillus plantarum MTCC 25432 Using Fuzzy Inference System

Biological Characterization and Whole-Genome Analysis of Bacillus subtilis MG-1 Isolated from Mink Fecal Samples

Development of whey protein beverage incorporating encapsulated probiotic strain Lactiplantibacillus rhamnosus NCDC 347 and its physico-chemical characteristics

Contact Info

Product

Resources

About