Article
Biotechnology & Applied Microbiology
Paola Monteiro de Oliveira, Larissa Provasi Santos, Luciana Fontes Coelho, Paulo Marcelo Avila Neto, Daiane Cristina Sass, Jonas Contiero
Summary: This study focuses on obtaining L(+)-lactic acid from sucrose using Lactobacillus casei Ke11 strain through different feeding strategies, which increases lactic acid production and productivity, while avoiding cellular stress caused by high osmotic pressure. The purification of the acid using charcoal and celite, followed by a cation exchange column, proved to be highly efficient, allowing for a high yield of lactic acid and removal of sugars and proteins. This study shows potential for large-scale fermentation of L. casei Ke11 for production of l-lactic acid.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Nisa Saelee
Summary: Using squeezed sap from old oil palm trunks as a substrate, the LA yield and productivity can be improved by employing a modified constant feed fermentation mode.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Food Science & Technology
Katherine Lobeda, Qing Jin, Jian Wu, Wencai Zhang, Haibo Huang
Summary: This study aims to maximize lactic acid production from food waste fermentation by investigating key fermentation variables. The results show that supplementation of yeast extract and peptone significantly improves fermentation titer and productivity, while increasing the initial sugar concentration also increases fermentation titer and productivity. pH 6.0 is found to be the optimal pH for fermentation. The high fermentation yield of 1.12 g/g can be explained by additional lactic acid production from unidentified compounds in food waste hydrolysates. Fed-batch fermentation can further increase the lactic acid concentration. A total of 251 kg lactic acid can be produced from 1000 kg food waste.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Melinda Pazmandi, Zoltan Kovacs, Anna Maraz
Summary: This study assessed the potential of using lactic acid bacteria for depleting non-GOS sugars from a crude GOS mixture, aiming to combine the prebiotic characteristics of purified GOS with the health-promoting effects of lactic acid fermentation metabolites. Supplementation of crude GOS with casein hydrolysate and retardation of acidification during fermentation stimulated cell growth, mono- and disaccharide consumption, overall organic acid production and diversity of the produced acids. Fermentation by specific strains resulted in the production of high purity GOS media.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Naoki Shirotani, Anni Bygvraa Hougaard, Rene Lametsch, Mikael Agerlin Petersen, Fergal P. Rattray, Richard Ipsen
Summary: The study found that during the fermentation of soy protein isolates, the Lactobacillus helveticus strain LH88 can specifically degrade proteins, generating free amino acids and volatile compounds. However, most proteins remained intact after seven days of fermentation, suggesting that further modifications to the fermentation conditions are needed to promote the production of flavor compounds.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Kalpana Singh, Satish Kumar Ainala, Sunghoon Park
Summary: This study focused on the production of 1,3-propanediol (1,3-PDO) by Lactobacillus reuteri from glycerol, by disrupting alcohol dehydrogenases (ADH) and overexpressing 1,3-PDO oxidoreductases (PDOR) to improve yield and rate of 1,3-PDO production.
BIORESOURCE TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Miriam Zago, Lucia Massimiliano, Barbara Bonvini, Giuseppe Penna, Giorgio Giraffa, Maria Rescigno
Summary: This study investigated the functional characteristics of four strains of L. helveticus isolated from Italian hard cheeses, showing their immunomodulatory and antioxidant activities, and positive effects on the immune system.
Article
Food Science & Technology
Wanjing Lai, Rui Cai, Kang Yang, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: This study aimed to screen probiotic strains for effective patulin control during juice fermentation. Among the six LAB strains tested, Lactobacillus pentosus (DSM 20314) showed the highest efficiency in removing patulin in apple juice, detoxifying 53.14% of the mycotoxin within 24 hours. The results indicate the potential of these probiotic strains in controlling patulin during apple juice fermentation and digestion.
Article
Nutrition & Dietetics
Jie Yang, Yue Sun, Tengqi Gao, Yue Wu, Hao Sun, Qingzheng Zhu, Chunsheng Liu, Chuang Zhou, Yongbin Han, Yang Tao
Summary: This study shows that lactic acid bacteria can effectively ferment apple juice, resulting in increased viable cell counts, lactic acid content, and improved antioxidant and antibacterial capacities. After storage, the fermented apple juice still retains its antibacterial and in vitro antioxidant activities.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Kobika Chelladhurai, Mutamed Ayyash, Mark S. Turner, Afaf Kamal-Eldin
Summary: This article reviews the key features of L. helveticus in the dairy industry, including technological advantages, health effects, current applications, and future trends. L. helveticus produces active peptides through its strong proteolytic activity, which contribute to the flavor and health benefits of products. The consumption of L. helveticus-fermented dairy products has been shown to provide bioactive compounds with antimicrobial, antioxidant, antihypertensive, anticarcinogenic, gut-wellness, psychobiotic, and immunostimulatory effects.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Jung-Hyun Ju, Sang-Gyu Jeon, Sun-Yeon Heo, Ji-Soo Kim, Min-Ho Jo, Min-Soo Kim, Chul-Ho Kim, Baek-Rock Oh
Summary: In this study, a novel strain of Lactobacillus reuteri BR120 that produces abundant exopolysaccharides (EPSs) with an alternan-type structure was isolated. The gamma-ray mutagenesis of Lactobacillus reuteri BR120 resulted in L. reuteri EC01, which exhibited a 1.3-fold increased production of alternan-type compound. L. reuteri EC01 showed various probiotic activities and produced 54.3 g/L of the alternan-type EPS through fed-batch fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yushi Fujimura, Mariko Shimura, Hiroshi Nagai, Naoko Hamada-Sato
Summary: This study demonstrated that abalone viscera fermented by lactic acid bacteria have the ability to inhibit angiotensin-converting enzyme (ACE) and suppress blood pressure increases, with homarine identified as the active compound. Therefore, fermented abalone viscera have the potential to be used as functional food materials to manage blood pressure.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Environmental Sciences
Lucero Jimenez, Sonia Arriaga, Aitor Aizpuru
ENVIRONMENTAL TECHNOLOGY
(2016)
Article
Biotechnology & Applied Microbiology
Saul Esquivel-Gonzalez, Aitor Aizpuru, Araceli Patron-Soberano, Sonia Arriaga
INTERNATIONAL BIODETERIORATION & BIODEGRADATION
(2017)
Article
Environmental Sciences
Lucero Jimenez, Sonia Arriaga, Raul Munoz, Aitor Aizpuru
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2017)
Article
Environmental Sciences
Itzel Covarrubias-Garcia, Aitor Aizpuru, Sonia Arriaga
SCIENCE OF THE TOTAL ENVIRONMENT
(2017)
Article
Environmental Sciences
Itzel Covarrubias-Garcia, Aitor Aizpuru, Sonia Arriaga
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2018)
Article
Biotechnology & Applied Microbiology
Rodolfo Palomo-Briones, Saul Esquivel-Gonzalez, Aitor Aizpuru, Nicolas Gomez-Hernandez, Sergio Casas-Flores, Ana Paulina Barba de la Rosa, Sonia Arriaga
BIOTECHNOLOGY PROGRESS
(2019)
Article
Environmental Sciences
Edgardo Valenzuela, Karen A. Avendano, Nagamani Balagurusamy, Sonia Arriaga, Cesar Nieto-Delgado, Frederic Thalasso, Francisco J. Cervantes
SCIENCE OF THE TOTAL ENVIRONMENT
(2019)
Article
Environmental Sciences
Itzel Covarrubias-Garcia, Nadieh de Jonge, Sonia Arriaga, Jeppe Lund Nielsen
Article
Engineering, Environmental
Mariana Valdez-Castillo, Jose Octavio Saucedo-Lucero, Sonia Arriaga
CHEMICAL ENGINEERING JOURNAL
(2019)
Article
Engineering, Environmental
Itzel Covarrubias-Garcia, Guillermo Quijano, Aitor Aizpuru, Jose Luis Sanchez-Garcia, Jose Luis Rodriguez-Lopez, Sonia Arriaga
JOURNAL OF HAZARDOUS MATERIALS
(2020)
Article
Environmental Sciences
Mariana Valdez-Castillo, Jose Octavio Saucedo-Lucero, Karla Lizeth Villalobos-Romero, Fatima Perez-Rodriguez, Sonia Arriaga
Summary: Bioaerosols are emitted during biological treatment processes, leading to a significant impact on human health. Advanced oxidation technologies, such as photocatalysis, have been utilized to control bioaerosol emissions and improve indoor air quality. The study evaluated the efficiency of biofiltration in removing ethyl acetate vapors and explored a continuous photocatalytic process with TiO2/Poraver showing a 78% inactivation rate of bioaerosols.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Chemistry, Applied
Itzel Covarrubias-Garcia, Carlos S. Osorio-Gonzalez, Antonio Avalos Ramirez, Jose Luis Rodriguez-Lopez, Satinder Kaur Brar, Sonia Arriaga
Summary: The study demonstrates that lignocellulosic biomass pretreated with reduced graphene oxide adorned with magnetite nanoparticles can efficiently remove inhibitory compounds, such as furfural, without toxic effects on microbial fermentation.
MICROPOROUS AND MESOPOROUS MATERIALS
(2021)
Article
Biotechnology & Applied Microbiology
Victor Alonso-Campos, Itzel Covarrubias-Garcia, Sonia Arriaga
Summary: This study explored the use of silicone oil and an ionic liquid as non-aqueous phases in a TPPB to degrade styrene vapors, finding that silicone oil was more efficient in removing styrene and enhancing PHA production compared to the ionic liquid.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2022)
Article
Environmental Sciences
Simone Pau, Lea Chua Tan, Sonia Arriaga, Piet N. L. Lens
Summary: Fermentation processes are effective for food waste management. This study investigated the influence of HRT on lactic acid yield and concentration during the fermentation of liquid fraction of food waste. The fluctuating composition of food waste had a direct impact on the non-steady state fermentation process, highlighting the importance of a good storage strategy for achieving high and constant lactic acid production.
ENVIRONMENTAL TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Mariana Valdez Castillo, Satinder Kaur Brar, Sonia Arriaga, Jean-Francois Blais, Michele Heitz, Antonio Avalos Ramirez
Summary: This study aimed to valorize agri-food residues by developing a suitable bioprocess for the production of 2-phenylethanol (2PE) from cheese whey. The results showed that the addition of brewer's spent yeast (BSY) as a nitrogen source promoted the growth of yeasts and the production of 2PE. Scale-up to a 2 L bioreactor resulted in twofold better productivity compared to the literature. The bioprocess contributed to the circular economy of the dairy industry by preventing environmental contamination.
