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Lactic Acid Fermentation and the Colours of Biotechnology 2.0

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (31 August 2020) | Viewed by 84917

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Dr. Vittorio Capozzi

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Guest Editor

DAFNE Department, University of Foggia, Foggia, Italy
Interests: fermentation; direct injection mass spectrometry; bioprocess; microbes; volatilomics; food biotechnology
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Dr. Francesco Grieco

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National Research Council—Institute of Sciences of Food Production (CNR-ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
Interests: beer; wine; agri-food fermentations; microbial starters; microbial biomass production
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Special Issue Information

Dear Colleagues,

The heterogeneous class of lactic acid bacteria (LAB) have represented a continuous reservoir of biotechnological productions for millennia. In the light of recent innovative applications for lactic acid fermentations in the different biotechnological sectors and industries (e.g., food production, agricultural and environmental practices, industrial processes, medical and pharmaceutical solutions), this Special Issue will encompass multiple aspects of LAB-based innovations from the biological understanding (e.g., genomics, proteomics, metabolomics and systems biology; bioinformatics; microbial physiology and metabolism) to the biotechnological development (e.g., strain improvement; bioprocess and metabolic engineering; applied genetics and molecular biotechnology), including aspects dealing with industrialization (e.g., scale up of fermentation processes; downstream processing of fermentation products; bioreactor design; monitoring, biosensors and instrumentation; biosafety and biosecurity).

Dr. Vittorio Capozzi
Dr. Francesco Grieco
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Starter cultures and protective cultures
Functional biomolecules
Biocontrol
Food quality
Prebiotics and probiotics
Vaccines
Antimicrobial substances
Bioplastic
Biodiversity and Bioremediation
Animal nutrition

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Published Papers (10 papers)

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Editorial

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3 pages, 180 KiB

Open AccessEditorial

Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0

by Vittorio Capozzi and Francesco Grieco

Fermentation 2021, 7(1), 32; https://doi.org/10.3390/fermentation7010032 - 26 Feb 2021

Cited by 2 | Viewed by 2284

Abstract

Lactic acid bacteria (LAB) belong to an assorted cluster of bacteria that are protagonists of fermentative processes and bio-based solutions of interest in the different fields of biotechnological sciences, from the agri-food sector (green) up to the industrial (white), throughout the pharmaceutical (red) [...] Read more.

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

Research

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10 pages, 458 KiB

Open AccessArticle

Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

by Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari and Nicoletta P. Mangia

Fermentation 2020, 6(4), 119; https://doi.org/10.3390/fermentation6040119 - 5 Dec 2020

Cited by 8 | Viewed by 3352

Abstract

Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of the sheep and goat Fruhe types of cheese at 21 days of cold storage. Chemical analyses showed that all Fruhe cheese samples were characterized by a pH below 4.4 and a variable content of total solid (22.75–21.06 g/100 g) proteins (5.4–10 g/100 g) and fat (3.9–15.7 g/100 g). The average residual lactose content was 2.6 g/100 g, while lactic acid content was 1.8 g/100 g. Microbial analyses revealed a high number of Lactic Acid Bacteria for both thermophilic and mesophilic streptococci (9 log CFU/g), and no pathogenic bacteria were found. The content of Free Amino Acids and Free Fatty acids point out that a good activity of rennet and microbial enzymes occurred, although Fruhe cheese is not subject to a ripening process. The present research reports the microbiological and nutritional characteristics of the sheep and goat Fruhe cheese that could represent the basis for further investigations, needful to improve its nutritional quality and to preserve its peculiarities. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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12 pages, 1089 KiB

Open AccessArticle

Hydrolyzed Agricultural Residues—Low-Cost Nutrient Sources for l-Lactic Acid Production

by Susan Krull, Silvia Brock, Ulf Prüße and Anja Kuenz

Fermentation 2020, 6(4), 97; https://doi.org/10.3390/fermentation6040097 - 6 Oct 2020

Cited by 23 | Viewed by 3997

Abstract

Lactic acid is a building block for polylactic acid, which is one of the most promising polymers based on renewable resources and is used mainly in packaging industry. This bio-based polymer is biodegradable and provides an ecological and economical alternative to petrochemical plastics. The largest cost blocks of biotechnological lactic acid production, accounting for up to 38% of the total costs, are substrate and nutrient sources, such as peptone, meat, and yeast extract. Based on a systematic analysis of nutritional requirements, the substitution of yeast extract by low-cost protein-rich agricultural hydrolysates was estimated for the production of l-lactic acid with Lactobacillus casei. Cultivations in 24-well microtiter plates enabled analysis of nutrient requirements and the usage of various hydrolysates with a high parallel throughput and repeated sampling. Rapeseed meal (RM) and distillers’ dried grains with solubles (DDGS) were tested as low-cost protein-rich agricultural residues. By using chemically or enzymatically hydrolyzed rapeseed meal or DDGS, 70% of the nutrient sources was replaced in the fermentation process at identical productivity and product yields. All in all, the total costs of l-lactic acid production with Lactobacillus casei could potentially be reduced by up to 23%. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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9 pages, 243 KiB

Open AccessArticle

Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

by Ivana Hyrslova, Gabriela Krausova, Tereza Michlova, Antonin Kana and Ladislav Curda

Fermentation 2020, 6(3), 93; https://doi.org/10.3390/fermentation6030093 - 22 Sep 2020

Cited by 11 | Viewed by 4574

Abstract

Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine colostrum, the influence of colostrum composition on the growth promotion of bacteria still needs to be tested. Therefore, we decided to study the influence of bovine colostrum chemical and mineral composition as well as the content of bioactive compounds (immunoglobulins, lactoferrin, lactoperoxidase) on the growth of ten selected strains from genera Lactobacillus, Lacticaseibacillus, Bifidobacterium, and Enterococcus. After 24 h of fermentation, the growth was assessed based on lactic and acetic acids production evaluated using isotachophoresis, bacterial counts determined by the agar plate method, and change of pH. The production of acids and bacterial counts were significantly (P<0.05) different between selected genera. The change of bacterial counts was correlated with pH, but the correlation between growth and bovine colostrum composition was not proven. The highest growth and production of lactic acid was observed after the fermentation of bovine colostrum by the strains Enterococcus faecium CCDM 922A and CCDM 945. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

13 pages, 557 KiB

Open AccessArticle

Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

by Gabriela Krausova, Antonin Kana, Ivana Hyrslova, Iva Mrvikova and Miloslava Kavkova

Fermentation 2020, 6(3), 91; https://doi.org/10.3390/fermentation6030091 - 21 Sep 2020

Cited by 29 | Viewed by 8642

Abstract

Selenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains Streptococcus thermophilus CCDM 144 and Enterococcus faecium CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of different sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (p < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families Enterococcaceae and Streptococcaceae. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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10 pages, 1575 KiB

Open AccessArticle

Application of a Pyruvate-Producing Escherichia coli Strain LAFCPCPt-accBC-aceE: A Case Study for d-Lactate Production

by Keisuke Wada, Tatsuya Fujii, Hiroyuki Inoue, Hironaga Akita, Tomotake Morita and Akinori Matsushika

Fermentation 2020, 6(3), 70; https://doi.org/10.3390/fermentation6030070 - 17 Jul 2020

Cited by 4 | Viewed by 4067

Abstract

Pyruvate, a potential precursor of various chemicals, is one of the fundamental chemicals produced by the fermentation process. We previously reported a pyruvate-producing Escherichia coli strain LAFCPCPt-accBC-aceE (PYR) that has the potential to be applied to the industrial production of pyruvate. In this study, the availability of the PYR strain for the production of pyruvate-derivative chemicals was evaluated using a d-lactate-producing strain (LAC) based on the PYR strain. The LAC strain expresses a d-lactate dehydrogenase-encoding gene from Lactobacillus bulgaricus under the control of a T7 expression system. The d-lactate productivity of the LAC strain was further improved by limiting aeration and changing the induction period for the expression of d-lactate dehydrogenase-encoding gene expression. Under combined conditions, the LAC strain produced d-lactate at 21.7 ± 1.4 g·L⁻¹, which was compatible with the pyruvate production by the PYR strain (26.1 ± 0.9 g·L⁻¹). These results suggest that we have succeeded in the effective conversion of pyruvate to d-lactate in the LAC strain, demonstrating the wide versatility of the parental PYR strain as basal strain for various chemicals production. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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11 pages, 440 KiB

Open AccessArticle

Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation

by Hong-Ting Victor Lin, Mei-Ying Huang, Te-Yu Kao, Wen-Jung Lu, Hsuan-Ju Lin and Chorng-Liang Pan

Fermentation 2020, 6(1), 37; https://doi.org/10.3390/fermentation6010037 - 24 Mar 2020

Cited by 55 | Viewed by 12092

Abstract

Biodegradable polylactic acid material is manufactured from lactic acid, mainly produced by microbial fermentation. The high production cost of lactic acid still remains the major limitation for its application, indicating that the cost of carbon sources for the production of lactic acid has to be minimized. In addition, a lack of source availability of food crop and lignocellulosic biomass has encouraged researchers and industries to explore new feedstocks for microbial lactic acid fermentation. Seaweeds have attracted considerable attention as a carbon source for microbial fermentation owing to their non-terrestrial origin, fast growth, and photoautotrophic nature. The proximate compositions study of red, brown, and green seaweeds indicated that Gracilaria sp. has the highest carbohydrate content. The conditions were optimized for the saccharification of the seaweeds, and the results indicated that Gracilaria sp. yielded the highest reducing sugar content. Optimal lactic acid fermentation parameters, such as cell inoculum, agitation, and temperature, were determined to be 6% (v/v), 0 rpm, and 30 °C, respectively. Gracilaria sp. hydrolysates fermented by lactic acid bacteria at optimal conditions yielded a final lactic acid concentration of 19.32 g/L. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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Review

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17 pages, 767 KiB

Open AccessEditor’s ChoiceReview

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

by Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso and Francesco Grieco

Fermentation 2021, 7(1), 24; https://doi.org/10.3390/fermentation7010024 - 17 Feb 2021

Cited by 38 | Viewed by 6695

Abstract

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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21 pages, 3068 KiB

Open AccessReview

Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

by Marie Guérin, Christine Robert-Da Silva, Cyrielle Garcia and Fabienne Remize

Fermentation 2020, 6(4), 115; https://doi.org/10.3390/fermentation6040115 - 21 Nov 2020

Cited by 41 | Viewed by 8153

Abstract

Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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21 pages, 1262 KiB

Open AccessReview

Multi-Product Lactic Acid Bacteria Fermentations: A Review

by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez

Fermentation 2020, 6(1), 23; https://doi.org/10.3390/fermentation6010023 - 10 Feb 2020

Cited by 131 | Viewed by 29516

Abstract

Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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