scholarly journals Use of Apple Pomace as Substrate for Production of Lactiplantibacillus plantarum Malolactic Starter Cultures

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 244
Author(s):  
Victoria Cerdeira ◽  
Natalia S. Brizuela ◽  
Sebastián M. E. Bravo ◽  
Bárbara M. Bravo-Ferrada ◽  
Danay Valdés La Hens ◽  
...  
Keyword(s):  
Malic Acid ◽  
Oxygen Demand ◽  
Tween 80 ◽  
Apple Pomace ◽  
Starter Cultures ◽  
Pinot Noir ◽  
Acid Consumption ◽  
Commercial Medium ◽  
Cider Industry ◽  
De Man

The by-products of the food industry are an economic alternative as a source of nutrients to obtain biomass. At the same time, theiruse could solve the environmental problem related to their disposal, which is highly polluting due to their elevated biochemical oxygen demand. In this work, we seek to optimize the production of cellular biomass of two native Patagonian strains of Lactiplantibacillus plantarum (UNQLp 11 and UNQLp155), selected for its oenological and technological properties, using apple pomace (AP), a residue from the juice and cider industry. The supplementation of AP with yeast extract, salts, and Tween 80 (sAP), proved to maintain the growth of the Lpb. plantarum strains, similar to the commercial medium used to grow LAB (De Man, Rogosa, Sharpe, MRS). Cultures grown in sAP medium showed good tolerance to wine conditions (high ethanol content and low pH), demonstrated by its ability to consume L-malic acid. The subsequent inoculation of these cultures in sterile wines (Merlot and Pinot noir) was carried out at laboratory scale, evaluating cell viability and L-malic acid consumption for 21 days at 21 °C. Cultures grown in sAP media showed a similar performance to MRS media. Thus, sAP media proved to be a suitable substrate to grow oenological Lpb. plantarum strains where cultures (with high size inoculums) were able to drive malolactic fermentation, with an L-malic acid consumption higher than 90%.

scholarly journals Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates

2018 ◽  
Vol 12 (1) ◽  
pp. 282-287
Author(s):  
Moncalvo A. ◽  
Dordoni R. ◽  
Silva A. ◽  
Fumi M.D. ◽  
Di Piazza S. ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Cell Walls ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Toxic Metabolite ◽  
Enzymatic Conversion

Background: Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin-α, a non-toxic metabolite. Since lactic acid bacteria are involved in the malolactic fermentation during the wine-making process, selected starter cultures could be exploited to guarantee safe ochratoxin A level in wines also from contaminated grapes. A lactic acid bacteria strain (Lactobacillus plantarum V22) was previously selected for its ability of both degrading ochratoxin A and carrying out malolactic fermentation at high pH. Objective: This study was aimed at assessing if the selected L. plantarum strain, can reduce ochratoxin A because it can use it as a carbon source. Methods: L. plantarum V22 was grown in the presence of ochratoxin A in two different synthetic substrates, with or without malic acid, monitoring the reduction of ochratoxin A and the presence of ochratoxin α as an indicator for a toxin enzymatic hydrolysis. The presence of residual not hydrolysed ochratoxin A bound to the bacteria cell walls was also evaluated to quantify the ochratoxin A removal due to simple adsorption. Result: A significant reduction of 19.5 ± 2.0% in ochratoxin A concentration was observed only in the presence of malic acid. The quantified fraction of ochratoxin A adsorbed on cell walls was irrelevant and the metabolite ochratoxin α could not be detected. Conclusion: There is a possibility that L. plantarum V22 can degrade ochratoxin A through a not yet identified metabolic pathway.

scholarly journals Analysis of biofilm formation by intestinal lactobacilli

2015 ◽  
Vol 61 (6) ◽  
pp. 437-446 ◽  
Author(s):  
Magdaléna Slížová ◽  
Radomíra Nemcová ◽  
Marián Mad’ar ◽  
Jana Hadryová ◽  
Soňa Gancarčíková ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Spatial Organization ◽  
Lactobacillus Reuteri ◽  
Carbon Sources ◽  
Tween 80 ◽  
Microtiter Plate ◽  
Culture Conditions ◽  
De Man ◽  
Mrs Medium

In this study, the biofilm-forming potential of intestinal Lactobacillus reuteri strains under different culture conditions was characterized by microtiter plate biofilm assays. Moreover, the spatial organization of exogenously applied L. reuteri L2/6 (a pig isolate) at specific locations in gastrointestinal tract of monoassociated mice was investigated by fluorescence in situ hybridization. We did not detect biofilm formation by tested strains in nutrient-rich de Man–Rogosa–Sharpe (MRS) medium. On the contrary, a highly positive biofilm formation was observed in medium with lower accessibility to the carbon sources and lack of salts. The results obtained confirmed the significant role of Tween 80 and the quantity and nature of the sugars in the growth medium in biofilm formation. The omission of Tween 80 in MRS medium favored the formation of biofilm. Abundant biofilm formation was detected in the presence of lactose, galactose, and glucose. However, a gradual increase in sugar concentration triggered a significant decrease in biofilm formation. In addition, conditions related to the gastrointestinal environment, such as low pH and the presence of bile and mucins, highly modulated biofilm production. This effect seems to be dependent on the specificity and properties of the medium used for cultivation. From the evidence provided by this study we conclude that the biofilm formation capacity of L. reuteri is strongly dependent on the environmental factors and culture medium used.

scholarly journals Response Surface Modeling and Optimization of Polyphenols Extraction from Apple Pomace Based on Nonionic Emulsifiers

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 92
Author(s):  
Liubov Skrypnik ◽  
Anastasia Novikova
Keyword(s):  
Aqueous Solution ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Polynomial Regression ◽  
Tween 80 ◽  
Pharmaceutical Products ◽  
Apple Pomace ◽  
Tween 20 ◽  
Total Phenolic ◽  
Extraction Technology

The factors affecting the efficiency of micelle-mediated extraction of phenolic compounds from apple pomace was investigated. Higher extraction efficiency by using as a solvent an aqueous solution of Tween 80 in comparison to Triton X-100, Span 20, Tween 20, 70% ethanol, and water was shown. Four independent variables (Tween 80 concentration, time, solvent-to material ratio, and pH) to enhance the recovery of polyphenols from apple pomace was investigated. Applying response surface methodology, the second order polynomial regression equation showing dependence of the yield of polyphenols on the extraction parameters was derived. The adjusted regression coefficient (R2 = 98.73%) and the lack-of-fit test (p > 0.05) showed a good accuracy of the developed model. The difference between observed and predicted values was no more than 3%. The optimal extraction conditions were found to be Tween 80 concentration of 1.14%, time of 65 min, solvent-to-material ratio of 104 mL g−1, pH of 3.8. Under optimal conditions the predicted total phenolic compounds content was 7.75 mg g−1. The obtained apple pomace extracts were characterized in terms of their antioxidant activity. The proposed extraction technology by using Tween 80 aqueous solution as a solvent allows obtaining the extracts with high content of polyphenols which are suitable for the applications in food, cosmetic, and pharmaceutical products requiring a surfactant to stabilize them.

scholarly journals A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

2019 ◽  
Vol 20 (16) ◽  
pp. 3980 ◽  
Author(s):  
Carmen Berbegal ◽  
Luigimaria Borruso ◽  
Mariagiovanna Fragasso ◽  
Maria Tufariello ◽  
Pasquale Russo ◽  
...  
Keyword(s):  
Malic Acid ◽  
Alcoholic Fermentation ◽  
Oenococcus Oeni ◽  
Taxonomic Composition ◽  
Starter Cultures ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Microbial Resources ◽  
Next Generation Sequencing Ngs ◽  
First Time

This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consortium. Together with the analysis of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH). We encompass seven dissimilar concrete practices to manage microorganisms associated with alcoholic fermentation: Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as well as S. cerevisiae and Metschnikowia pulcherrima co-inoculated and sequentially inoculated. Surprisingly, each experimental modes led to different taxonomic composition of the bacterial communities of the malolactic consortia, in terms of prokaryotic phyla and genera. Our findings indicated that, uncontrolled AF (UM, PdC) led to heterogeneous consortia associated with MLF (with a relevant presence of the genera Acetobacter and Gluconobacter), when compared with controlled AF (SC) (showing a clear dominance of the genus Oenococcus). Effectively, the SC trial malic acid was completely degraded in about two weeks after the end of AF, while, on the contrary, malic acid decarboxylation remained uncomplete after 7 weeks in the case of UM and PdC. In addition, for the first time, we demonstrated that both (i) the inoculation of different non-Saccharomyces (T. delbrueckii and M. pulcherrima) and, (ii) the inoculation time of the non-Saccharomyces with respect to S. cerevisiae resources (co-inoculated and sequentially inoculated) influence the composition of the connected MLF consortia, modulating MLF performance. Finally, we demonstrated the first findings of delayed and inhibited MLF when M. pulcherrima, and T. delbrueckii were inoculated, respectively. In addition, as a further control test, we also assessed the effect of the inoculation with Oenococcus oeni and Lactobacillus plantarum at the end of alcoholic fermentation, as MLF starter cultures. Our study suggests the potential interest in the application of NGS analysis, to monitor the effect of alcoholic fermentation on the spontaneous malolactic consortium, in relation to wine.

Positive effect of reduced aeration rate on growth and stereospecificity of dl-malic acid consumption by Azospirillum brasilense: Improving the shelf life of a liquid inoculant formulation

2015 ◽  
Vol 195 ◽  
pp. 74-81 ◽  
Author(s):  
Karen Carrasco-Espinosa ◽  
Ramsés I. García-Cabrera ◽  
Andrea Bedoya-López ◽  
Mauricio A. Trujillo-Roldán ◽  
Norma A. Valdez-Cruz
Keyword(s):  
Shelf Life ◽  
Malic Acid ◽  
Azospirillum Brasilense ◽  
Aeration Rate ◽  
Acid Consumption ◽  
Positive Effect ◽  
Inoculant Formulation ◽  
Liquid Inoculant

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Vol 7 (4) ◽  
pp. 304
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Marker Assisted Selection ◽  
Phenotypic Diversity ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Acid Consumption

Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a marker assisted selection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven quantitative trait loci (QTLs) already identified were used for implementing the MAS breeding program. By this method, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentation, they appeared to be robust to the environment, and they accelerated the ongoing of malolactic fermentations by Oenococcus oeni. This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

scholarly journals Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2098
Author(s):  
Sheng-Yao Wang ◽  
Ren-Feng Huang ◽  
Ker-Sin Ng ◽  
Yen-Po Chen ◽  
Jia-Shian Shiu ◽  
...  
Keyword(s):  
Negative Impact ◽  
Antioxidant Activities ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Aging Effects ◽  
Milk Fermentation ◽  
Skimmed Milk ◽  
De Man ◽  
Culture Strategy

Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentation. The results of a colony size test on de Man, Rogosa and Sharpe (MRS) agar agar, microbial viability, and acidification performance in MRS broth and skimmed milk suggested that Lactococcus lactis subsp. cremoris APL15 is a suitable candidate for co-culturing with HL1. We then co-cultured HL1 and APL15 in skimmed milk and report remarkable improvement in fermentation ability and no negative impact on the viability of strain HL1 or textural and rheological properties of the milk. Through a co-culture strategy, we have improved the viability of kefir strain HL1 in fermented skimmed milk products and successfully developed a novel milk product with a unique flavor and sufficient probiotics.

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