Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

Ummadi, Madhavi; Curic-Bawden, Mirjana

doi:10.1007/978-1-4020-6674-0_6

Cited by 17 publications

(16 citation statements)

References 40 publications

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“…Although whey can support the growth of most LAB (Brinques et al, 2010;Panesar et al, 2010;Ünlü et al, 2015), it is lacking in nitrogen and other nutritional components, often requiring their supplementation to satisfactorily sustain bacteriocin production (Briczinski and Roberts, 2002). Moreover, some LAB have an inefficient proteolytic system and are highly dependent on external supplements to synthesize peptides and proteins (Ummadi and Curic-Bawden, 2010;Pleissner and Venus, 2016). In a previous study, Todorov et al (2011) demonstrated the ability of the strain Lb.…”

Section: Introductionmentioning

confidence: 99%

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Sabo

Converti

Ichiwaki

et al. 2019

Journal of Dairy Science

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Whey, the main by-product of the dairy industry, is frequently disposed of in the environment without any treatment due to the high cost of this process. Alternatively, whey can be used as a medium to culture lactic acid bacteria and produce value-added products such as bacteriocins. In this work, we attempted to improve bacteriocin production by Lactobacillus plantarum ST-16Pa in a whey powder formulation supplemented with additional sources of carbon, nitrogen, and vitamin B 12 at different levels and varying the agitation intensity according to a Plackett-Burman experimental design. Only the addition of tryptone positively influenced the production of this bacteriocin. The results allowed us to identify a supplemented whey formulation, comprising 150 g/L of whey total solids plus 10 g/L of tryptone and soybean extract, whose fermentation by Lb. plantarum ST16Pa in shake flasks under agitation at 150 rpm led to a cell-free supernatant with an antimicrobial activity against Listeria innocua 6a CLIST 2865 (inhibition zone of 13.23 mm) close to that previously obtained in de Man, Rogosa and Sharpe medium by other authors. These results are significant considering that the same strain cultured in cheese whey did not previously display any antimicrobial activity.

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Section: Introductionmentioning

confidence: 99%

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Sabo

Converti

Ichiwaki

et al. 2019

Journal of Dairy Science

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“…Even though manufacturers of starter cultures and probiotics have established standardized manufacturing processes, the importance of the heat pretreatment of the nutrient media can also be relevant for such processes, but particularly when changing processes, e.g., when transferring to new strains or when changing/restricting raw materials. Particularly in the case of lactobacilli with extremely high nutritional requirements, the choice of the complex and thus vitamin and nucleobases supplying components becomes relevant for vegan-compliant processes [49]. One way of achieving this adequate intake of nutrients and growth factors is to use improved yeast extracts.…”

Section: Practical Relevance Of the Identified Relations Between Growmentioning

confidence: 99%

“…As mentioned above, due to different requirements, there are often discrepancies between the culture media used in research (e.g., MRS) and those used in the industrial production of starter cultures and probiotics [49]. Thus, it is of utmost importance for ongoing research and advancement of production processes to consciously consider not only the nutrient media components but also preparation aspects, especially those of thermal pretreatment.…”

Section: Practical Relevance Of the Identified Relations Between Growmentioning

confidence: 99%

Impact of Media Heat Treatment on Cell Morphology and Stability of L. acidophilus, L. johnsonii and L. delbrueckii subsp. delbrueckii during Fermentation and Processing

et al. 2020

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Manufacturers of starter cultures and probiotics aim to provide preparations with the highest possible amount of living cells and assurance of long-term storage stability. Thereby the industrial economy and thus an efficient outcome of the processes is of utmost importance. Earlier research has shown that the sterilization procedure of the microbial culture medium tremendously impacts growth performance of heating product-sensitive Lactobacillus strains. Thus, three different strains, i.e., L. acidophilus NCFM, L. johnsonii La-2801 and L. delbrueckii subsp. delbrueckii La-0704, were investigated for the influence of media heat pretreatment on cell morphology and stability during fermentation and further freeze drying and storage. The data indicate a relationship between the heating time of the culture medium, which is associated with an increase in browning reactions, and the cultural characteristics of the three strains. The resulting characteristic cell sizes of the cultures could be a major reason for the different stability properties during processing and storage that were observed. Besides the obvious relevance of the results for the production of starter cultures and probiotics, the pleomorphic phenomenon described here could also be a subject for other biotechnological processes, where heat-mediated media conversions, and thereby related cellular effects, could be a topic. Future studies have to show if further functional properties are influenced by the cell morphology and which cellular mechanisms lead to the observed pleomorphism.

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“…The use of microbes from the type of Lactobacillus plantarum (L.plantarum) bacteria has been widely applied in the food processing industry. L.plantarum bacteria has been widely applied in food processing industries made from meat, milk, eggs and fish (Ummadi and Curic-Bawden, 2010;Fioramonti et al, 2003). The role of bacteria as decomposers of carbohydrates in the fermentation process, can also play a dual role as protein decomposers.…”

Section: Introductionmentioning

confidence: 99%

Potential Use of Lactobacillus plantarum 1UHCC as a Bio-hydrolyzer in the Development of the Sustainable Food Industry in Indonesia

Said¹,

Abustam²,

Yuliati³

et al. 2020

EJSD

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The purpose of this study aimed to evaluate the potential and performance of Lactobacillus plantarum 1 UHCC (L.plantarum 1UHCC) bacteria as bio-hydrolyzer of the food industry in Indonesia. As much as 100g of fresh hide from Balinese cattle were used as a substrate. The fermentation time was carried out at 3 time levels, namely: 24 hours (T-24); 48 hours (T-48) and 72 hours (T-72). The bacteria were used L.plantarum which was isolated from milkfish extract. The results showed that in the solution of L.plantarum bacteria using collagen substrate of cattle hide, pH values were increased and the lactic acid levels were decreased significantly. The pH value and the lactic acid level of the solution were respectively around 5.77±0.03-6.13±0.02 and 1.65±0.26-2.02±0.05%. The total bacteria has increased and dissolved protein has decreased for fermentation time, but in general it is not significant. Total bacteria and dissolved proteins respectively 4.5±0.98-5.5±2.29 Log10CFU/mL and 36.98±3.37-40.25±1.54 mg/mL. The application of 24 hours (T-24) fermentation time to L.plantarum bacteria using collagen substrate of cattle hide skin was considered as the optimum time to be applied in the fermentation process. Bacteria L.plantarum 1UHCC has the ability to hydrolyze collagen protein components, especially collagen extracts from cattle hide. Bacteria L.plantarum 1UHCC has the potential to be developed as a bio-hydrolyzer organism. Bacteria L.plantarum 1UHCC plays a very important role in the development of the food industry, especially in Indonesia. Keywords: Bacteria, Cattle hide, Collagen, Fermentation, L.plantarum 1UHCC

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Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

Cited by 17 publications

References 40 publications

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Impact of Media Heat Treatment on Cell Morphology and Stability of L. acidophilus, L. johnsonii and L. delbrueckii subsp. delbrueckii during Fermentation and Processing

Potential Use of Lactobacillus plantarum 1UHCC as a Bio-hydrolyzer in the Development of the Sustainable Food Industry in Indonesia

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