Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
Abstract
:1. Introduction
2. Characterization of Lactobacilli Strains
2.1. Screening out Lactobacilli Strains
2.2. Identification and Safety Assessment of Lactobacilli Strains
2.3. Potential Probiotic Functionalities of Lactobacilli Strains
2.4. Fermentation Performance of Lactobacilli Strains
2.5. Health Functions of Lactobacilli Strains
2.6. Performance Development and Improvement of Lactobacilli Strains
2.7. Role of Lactobacilli Strains in Food Production
3. High-Density Fermentation
Current High-Density-Culture Methods | Advantage | Disadvantages |
---|---|---|
Buffer salt culture [179] | Add a buffer salt that has no effect on the strain or has a growth-promoting impact on the culture medium to improve the buffering capacity of the fermentation broth and control the stability of pH within a specific range, easy to operate. | The buffering capacity of the buffer salt is limited and can only play a role within a specific range. |
Chemical neutralization culture [180] | Add lye (such as NaOH, ammonia, and CaCO3) to the culture system to control the pH value of the fermentation system, easy to operate. | With the continuous addition of lye and the accumulation of metabolites, too high salt concentration will inhibit the growth of bacteria. |
Dialysis culture [181] | Remove part of the small molecular metabolites produced by the bacteria while providing fresh nutrients to the culture solution. | A small processing volume, a long dialysis process, and large equipment investment are also not conducive to industrialization. |
Fed-batch culture (non-feedback mode and feedback mode) [182,183,184,185] | Effectively eliminates substrate inhibition and acid inhibition and is simple to operate | Inadequate utilization of nutrients; Limited by container volume |
Cross-flow culture [186] | Due to cross-flow filtration, the high viscosity produced by cells is reduced, which is conducive to cell recovery and high concentration | High equipment cost; Requires more professional operators; It is easy to block the membrane module. |
Circulating culture (sedimentation, centrifugation, and membrane filtration) [187,188] | Through technologies such as sedimentation, centrifugation, and membrane filtration, the cells are intercepted, the culture medium flows out, and then a certain amount of fresh culture medium is added to obtain high-density cells. It shortens the production time and saves a lot of power, workforce, water, and steam | In the circulation process, the strains quickly degenerate and are polluted, resulting in economic losses; The utilization rate of nutrients was lower than that of batch culture. |
4. Production of DVS Starter of Lactobacilli
5. Conclusions and Outlook
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Fermented Products | Lactobacilli Species Present | References |
---|---|---|
Fermented fish products | L. acidipiscis, L. brevis, L. delbrueckii, L. fermentum, L. pentosus, L. plantarum, L. versmoldensis | [25,26,27] |
Fermented dairy products | L. delbrueckii, L. bulgaricus, L. fermentum, L. plantarum, L. kefiri, L. paracasei subsp. Paracasei, L. rhamnosus, L. curvatus | [6,28,29,30,31,32,33,34] |
Fermented soy products | L. amylophilus, L. buchneri, L. delbrueckii, L. fermentum, L. paracasei, L. plantarum, L. salivarius | [35,36,37] |
Fermented starch foods | L. acidophilus, L. brevis, L. casei, L. bulgaricus, L. oryzae, L. pentosus, L. reuteri, L. rhamnosus, L. rossiae, L. sakei, L. curvatus, L. panis, L. sanfranciscensis | [38] |
Fermented fruit and vegetable | L. acidophilus, L. brevis, L. casei, L. fermentum, L. pentosus, L. plantarum | [28,39,40] |
Fermented meat products | L. sakei, L. curvatus | [41,42] |
Characteristic | Assays | Representative References |
---|---|---|
Safety | Strain identification (including physiological and biochemical tests, molecular level) | [44,45,46,47] |
Antibiotic resistance | [48] | |
Hemolytic activity | [49] | |
Determination of potential metabolites (enzyme production, toxin production, production of biogenic amines) | [50,51,52] | |
Tolerance to stress | Low pH and bile (for example, artificial gastric and pancreatic juices and GIT simulators) | [17,53,54,55,56,57,58] |
Growth environment (for example, nutrition substrate, osmotic pressure, light, temperature, oxygen) | [59,60,61,62] | |
Adhesion ability | Cell surface hydrophobicity | [63] |
Adhesion to mucus (for example, adhesion to mucin) | [64,65,66] | |
Adhesion to Caco-2/TC7 cells | [67,68] | |
Antimicrobial activity | Production of antimicrobial metabolites such as lactic acid and bacteriocin against pathogenic bacteria (e.g., streak methods, disk diffusion methods, turbidimetric assays, biofluorescence analysis) | [69,70,71] |
Autoaggregation, Coaggregation | [18,72] | |
Technological properties | Proteolytic activity (e.g., production of various proteases) | [73] |
Lipolytic activity (e.g., production of lipases) | [74] | |
Carbohydrate degradation activity (e.g., production of various glycosidases, amylases, cellulases) | [75] | |
Reduce cardiovascular disease | Cholesterol degradation tests (e.g., Bile salt hydrolase activity) | [76] |
Metabolites such as peptides inhibit the ACE activity | [77,78] | |
Antioxidant | Tolerance to hydrogen peroxide | [79] |
Metabolites such as the antioxidant activity of extracellular polysaccharides, peptides | [78,80] | |
Anticancer | Ames test | [81] |
Comet assay | [82] | |
Nitrosamine degradation assay | [9] | |
Inducing apoptosis of cancer cells test | [83] | |
Additional characteristics | Conjugated linoleic acid test | [84] |
The removal of heavy metals | [85] | |
β-Galactosidase activity analysis | [86] | |
Determination of oxalic acid degradation | [87] | |
Determination of production of short-chain unsaturated fatty acids and vitamins | [88,89,90] |
Methods Used | Comments | Species Identified and Source | Reference |
---|---|---|---|
23S rDNA probe | Probes unequivocally differentiated L. acidophilus and L. plantarum isolates. | L. acidophilus, L. pentosus, L. plantarum species isolates from feed supplements or starter products | [92] |
Ribotyping | Good discrimination at strains level based upon differences in rRNA. | Some L. paracasei ss. paracasei strains as the dominant ones from raw milk cheeses | [93] |
RAPD | Good discrimination at strains level. | L. plantarum 2035 and L. plantarum ACA-DC 2640 isolated from Feta cheese | [94] |
Species-specific PCR (plantaricin biosynthesis protein gene) | Rapid and preliminary screening of L. plantarum from large vegetable samples before performing a battery of phenotypic and molecular methods. | L. plantarum from vegetable samples | [95] |
Species-specific PCR using 16S rRNA or unique genes primers | Successful in the species detected in 17 products matched those indicated on their labels, whereas the remaining products contained species other than those appearing on the label. | Some Lactobacillus spp., 19 probiotics and 12 dairy products | [96] |
Genus- and species-specific PCR, multiplex PCR, real-time HRM analysis, RFLP-PCR, rep-PCR, RAPD-PCR, AFLP-PCR, and proteomic methods such as MALDI-TOF MS typing and SDS-PAGE fingerprinting | Multiplex PCR and MALDI-TOF MS were the most valuable methods to identify the tested bacteria at the species level. At the strain level, the AFLP-PCR method showed the highest discriminatory power. | L. casei group, two international collections of microorganisms—the Japan Collection of Microorganisms (JCM) and Belgian Coordinated Collections of Microorganisms (BCCM) | [97] |
Comparative sequence analysis, stretches of rec A gene | Successful in a clear separation of all type strains in distinct branches; identification of L. casei ATCC 393 and L. casei ATCC 334 as L. zeae and L. paracasei, respectively. | L. casei, L. paracasei (both subspecies), L. rhamnosus, L. zeae, strains from a commercial probiotic product. | [98] |
16S ARDRA, RAPD, Eco RI ribotyping | 13 wine strains typed as L. paracasei/casei, based on similar band pattern as L. paracasei type strain and L. casei ATCC 334. | L. casei/L. paracasei from wine | [99] |
PFGE | Good discrimination at strain level based upon different bacterial strains. | The strains of L. plantarum isolated from the different fermented foods | [100] |
One-step PCR-based, using 16S rRNA genes primers | Successful differentiation among 10 common lactic acid bacteria at the species level. | L. delbrueckii and others from fermented milk | [101] |
16S ARDRA, ribotyping, RAPD | Only RAPD and ribotyping could discriminate between the type strains of both species. | L. plantarum, L. pentosus, Wine isolates | [99] |
PCR-ARDRA (Taq I), RAPD | ARDRA and RAPD approaches may demonstrate a robust efficiency in the discrimination of unknown isolates. | L. acidophilus, L. planetarum, and L. fermentum from abomasums driven rennet | [102] |
Repetitive-element PCR | Could rapidly and easily differentiate L. brevis species at strains level. | The closely related strains of L. brevis species | [103] |
Multi-locus sequence typing (MLST) and multiplex RAPD-PCR | Targeting different genetic variations under the combination of MLST and multiplex-RAPD analysis | L. sanfranciscensis, Chinese traditional sourdoughs | [104] |
PCR-DGGE, length-heterogeneity PCR (LH-PCR) | Good discrimination at strains level. | Type and reference strains of L. brevis DSMZ 20556 and L. plantarum DSMZ 2601 | [105] |
FISH | Rapid and accurate way to identify and quantify bacterial species. | L. plantarum (Probiotic products) | [106] |
Functional Properties | Example | Reference |
---|---|---|
Regulating immune system | Jang et al. evaluated immunometabolic functions of L. fermentum strains (KBL374 and KBL375) isolated from the feces of healthy Koreans. | [133] |
Regulating the balance of blood glucose, blood lipid, and blood pressure | Li et al. found that L. plantarum X1 can alleviate the symptoms of diabetes by improving the level of short-chain fatty acids in type 2 diabetic mice. | [134] |
Antimicrobial activity | Lim et al. found that L. paracasei BK 57 has antagonistic effect on Helicobacter pylori and can be used as potential antibiotics. | [135] |
Lower blood pressure | Ong et al. found that L. paracasei can isolate and purify ACE inhibitory peptides from cheddar cheese. | [31] |
Antitumor | Rajoka et al. found that the antiproliferative activity of the fermentation supernatant of L. paracasei SR 4 on cervical cancer cells was up to 89%. L. paracasei showed high anti-cancer activity by promoting the up-regulation of BAX, BAD, caspase3, caspase8, and caspase9 genes and down-regulating the expression of the Bcl-2 gene. | [136] |
Antioxidant | Suo et al. found that L. paracasei ybJ 01 can significantly improve D-galactose, induced the ability of serum superoxide dismutase (SOD), glutathione peroxidase and total antioxidant in mice, and inhibited the production of malondialdehyde. | [137] |
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Lu, Y.; Xing, S.; He, L.; Li, C.; Wang, X.; Zeng, X.; Dai, Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022, 11, 3063. https://doi.org/10.3390/foods11193063
Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods. 2022; 11(19):3063. https://doi.org/10.3390/foods11193063
Chicago/Turabian StyleLu, Yun, Shuqi Xing, Laping He, Cuiqin Li, Xiao Wang, Xuefeng Zeng, and Yifeng Dai. 2022. "Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review" Foods 11, no. 19: 3063. https://doi.org/10.3390/foods11193063