Propionic Acid Bio-Fortification of Yogurts by Adjunct Culture of Propionibacterium freudenreichii Propionic acid biosynthesis in yogurt
食品生物技术的应用,
卷 9 编号 1 (2022),
29 十二月 2021
,
第 31-40 页
https://doi.org/10.22037/afb.v9i1.36451
摘要
Background and Objective: Propionic acid bacteria are useful microorganisms that can produce beneficial food compounds. These bacteria mainly produce propionic acid that decrease the microbial population and growth along with increasing the shelf life. Propionibacterium freudenreichii was applied to produce propionic acid in yogurt in this study.
Material and Methods: First, the process variables like inoculum percentage, strain type, milk fat and inulin amount, fermentation temperature, sunflower oil quantity, and refrigerated duration on propionic acid production by Propionibacterium freudenreichii was evaluated using Plackett-Burman design as a screening method. Next the acid production was optimized by a central composite design with 3 major factors of seed size, concentration of inulin, and refrigerated storage.
Results and Conclusion: Analysis of variance showed that the models have been significant (p≤0.05). They represented that propionic acid production was influenced by three main factors. Optimized propionic acid production in yogurts by Propionibacterium freudenreichii ssp. shermanii (108 CFU. ml-1) was observed in 21 days after of refrigeration of skim-milk 2% (w v-1), inulin (3% w v-1) and incubation temperature of 43 °C. Reconfirmation test showed that the highest produced propionic acid was 12.53 ± 0.24 mg l-1 in yogurt, which increased production up to 6.2 time. Results showed that Propionibacterium freudenreichii ssp. shermanii increases propionic acid contents in synbiotic yogurts containing inulin.
- Propionibacterium freudenreichii
- Probiotic
- Yogurt
- propionic acid
##submission.howToCite##
参考
. Hernandez E. Enrichment of Baked Goods with Omega-3 Fatty Acids, In: Food Enrichment with Omega-3 Fatty Acids, Elsevier, Amesterdam, 2013: pp. 319-335.
doi:10.1533/9780857098863.3.319
Dibazar P, Khosroshahi Asl A, Zomorodi S.Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM). Food Sci Tech. 2016; 13:75-88.
Ouwehand AC, Salminen S, Von Wright A, Ouwehand A. The Probiotic Potential of Propionibacteria, In: Food Science and Technology, New York-Marcel Dekker, 2004: pp. 159-174.
Moslemi M, Mazaheri Nezhad Fard R, Hosseini S, Homayouni-Rad A, Mortazavian AM. Incorporation of propionibacteria in fermented milks as a probiotic. Crit Rev Food Sci Nutr. 2016; 56: 1290-1312.
doi:10.1080/10408398.2013.766584
Ahmadi N, Khosravi-Darani K, Zarean-Shahraki S, Mortazavian AM, Mashayekh S. Fed-batch fermentation for propionic acetic and lactic acid production. Orient J Chem. 2015; 31:581-588.
doi:10.13005/ojc/310174
Van Wyk J, Morkel RA, Dolley L. Metabolites of Propionibacterium:Techno-and Biofunctional Ingredients, In: Alternative and Replacement Foods, Elsevier, Amesterdam, 2018: pp. 205-260.
doi:10.1016/B978-0-12-811446-9.00008-3
Abou Ayana IA, El-Deeb AM, Ibrahim AE. Research article using of dairy propionibacteria as bio-preservative in kareish cheese. Int J Dairy Sci. 2016; 11:114-123.
doi:10.3923/ijds.2016.114.123
Massoud R, Khosravi K, Mortazavian AM. Vitamin B12: From deficiency to biotechnological solution. Cur Nutr Food Sci. 2018; 14:1-9.
doi:10.2174/1573401314666171207145429
Massoud R, Khosravi K, Golshahi M, Mortazavian AM. Assessment of process variables on vitamin B12 production in fermented dairy product including propionic acid. Cur Nut Food Sci. 2020; 16: 155-161(7).
doi:10.2174/1573401315666181204105601
Kouya T, Tobita K, Horiuchi M, Nakayama E, Deguchi H, Tanaka T, Taniguchi M. Production of extracellular bifidogenic growth stimulator (BGS) from Propionib-acterium shermanii using a bioreactor system with a microfiltration module and an on-line controller for lactic acid concentration. J Biosci Bioengin. 2008; 105: 184-191.
doi:10.1263/jbb.105.184
Farhadi S, Khosravi-Darani K, Mashayekh M, Mortazavian AM, Mohammadi A, Shahraz F. Effect of incubation temperature and inoculation ratio of starter culture on propionic acid production in dairy beverage fermented with Propionibacterium. Iran J Nutr Sci Food Technol. 2012; 7: 41-50.
doi:10.1111/1471-0307.12004
Gorret N, Maubois J, Ghoul M, Engasser J. Exopolysaccharide production by Propionibacterium acidipropionici on milk microfiltrate. J Appl Microbiol. 2001; 90:779-787.
doi: 10.1046/j.1365-2672.2001.01306.x
Ekinci F, Gurel M. Effect of using propionic acid bacteria as an adjunct culture in yogurt production. J Dairy Sci. 2008; 91: 892-899.
doi:10.3168/jds.2007-0244
Piwowarek K, Lipinska E, Hac-Szymanczuk E, Kieliszek M, Scibisz I. Propionibacterium spp. source of propionic acid, vitamin B12, and other metabolites important for the industry. Appl Microb Biotech. 2018;102(2): 515-538.
doi:10.1007/s00253-017-8616-7.
Zhang A, Yang ST. Propionic acid production from glycerol by metabolically engineered Propionibacterium
acidipropionici. Process Biochem. 2009; 44: 1346-1351.
doi: 10.1016/j.procbio.2009.07.013
Ruijschop RM, Boelrijk AE, Te Giffel MC. Satiety effects of a dairy beverage fermented with propionic acid bacteria. Int Dairy J. 2008; 18: 945-950.
doi:10.1016/j.idairyj.2008.01.004
Ayan E, Baylan N, Cehreli S. Optimization of reactive extraction of propionic acid with ionic liquids using central composite design. Chem Eng Res Des. 2020; 153: 666-676.
doi:10.1152/ajpgi.1998.275.6.G1415
Batterham RL, Heffron H, Kapoor S, Chivers JE, Chandarana K, Herzog H, Le Roux CW, Thomas EL, Bell JD, Withers DJ. Critical role for peptide YY in protein-mediated satiation and body-weight regulation. Cell Metab. 2006; 4: 223-233.
doi:10.1016/j.cherd.2019.11.015
Liljeberg H, Bjorck I. Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: Studies in humans and rats using test products with added organic acids or an organic salt. Am J Clin Nutr. 1996; 64: 886-893.
doi:10.1093/ajcn/64.6.886
Dahiya S, Lakshminarayanan S, Mohan SV. Steering acidogenesis towards selective propionic acid production using co-factors and evaluating environmental sustainability. Chem Eng J. 2020; 379:122-135.
doi:10.1016/j.cej.2019.122135
Yang ST, El-Ensashy H, Thongchul N. Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels Chemicals and Polymers. John Wiley and Sons, Inc. 2013: 319-335.
Cibis KG, Gneipel A, Konig H. Isolation of acetic propionic and butyric acid-forming bacteria from biogas plants. J Biotechnol. 2016; 220: 51-63.
doi:10.1016/j.jbiotec.2016.01.008
Sun J, Liu C, Wang Y, Martin K, Venkitasubramanian P. Processes for Making Methacrylic Acid, available form: https://patents.google.com/patent/US7253307B1/en
(Accessed 2007-08-07)
Cousin FJ, Jouan-Lanhouet S, Theret N, Brenner C, Jouan E, Le Moigne-Muller G, Dimanche-Boitrel MT, Jan G. The probiotic Propionibacterium freudenreichii as a new adju-vant for trail-based therapy in colorectal cancer. Oncotarget 2016; 7: 61-71.
doi:10.18632/oncotarget.6881
Yang B, Gao H, Stanton C, Ross RP, Zhang H, Chen YQ, Chen H, Chen W. Bacterial conjugated linoleic acid production and their applications. Prog Lipid Res. 2017; 68:26-36.
doi:10.1016/j.plipres.2017.09.002
Khan MM, Mir NA. Production of vitamin B12 by improved strains of Propionibacterium freudenreichii. Biotechnol Bioinf Bioeng. 2011; 1:19-24.
Effat B, Ibrahim MK, Tawfik NF, Mehanna NS, Soliman NR. Effect of different prebiotics on survival and viability of some dairy propionibacteria. Int J Adv Res Biol Sci. 2019; 6: 99-104.
doi:10.22192/ijarbs.2019.06.08.014
Akalın A, Tokusoglu O, Gonc S, Aycan S. Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide. Int Dairy J. 2007; 17: 1089-1095.
doi:10.1016/j.idairyj.2007.02.005
Ammar EM, Martin J, Brabo-Catala L. Propionic acid production by Propionibacterium freudenreichii using sweet sorghum bagasse hydrolysate. Appl Microbiol Biotechnol. 2020; 104, 9619-9629.
doi:10.1007/s00253-020-10953-w
Khodaiyan F, Razavi SH, Mousavi SM. Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods. Biochem Eng J. 2008; 40: 415-422.
doi:10.1016/j.bej.2008.01.016
Gaucher F, Rabah H, Kponouglo K. Intracellular osmoprotectant concentrations determine Propioniba-cterium freudenreichii survival during drying. Appl Microbiol Biotechnol. 2020; 104: 3145-3156.
doi:10.1007/s00253-020-10425-1
Zahed O, Khosravi-Darani K, Farsani SAM, Mohammadi A. Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture. Ital J Food Sci. 2021; 33:1-11.
doi:10.15586/ijfs.v33iSP1.1961
Khosravi-Darani K, Zoghi A. Comparison of pretreatment strategies of sugarcane baggase: Experimental design for citric acid production. Bioresour Technol. 2008; 99: 6986-6993.
doi:10.1016/j.biortech.2008.01.024
Mohanty D, Misra S, Mohapatra S, Sahu PS. Prebiotics and synbiotics: Recent concepts in nutrition. Food Biosci. 2018; 26:152-160.
doi:10.1016/j.fbio.2018.10.008
Salem MM, El-Gawad A, Hassan FA, Effat BA. Use of synbiotics for production of functional low fat labneh. Polish J Food Nutr Sci. 2007; 57: 151-159.
Effat BA, Ibrahim MK, Tawfik NF, Mehanna NS, Soliman NR. Effect of different prebiotics on survival and viability of some dairy propionibacteria. Int J Adv Res Biol Sci. 2019b; 6:99-104.
doi:10.22192/ijarbs.2019.06.08.014
Xu S, Boylston TD, Glatz BA. Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria. J Agr Food Chem. 2005; 53: 9064-9072.
doi:10.1021/jf051030u
Farhadi S, Khosravi‐Darani, K, Mashayekh M, Mortazavian AM, Mohammadi A, Shahraz F. Production of propionic acid in a fermented dairy beverage. Int J Dairy Technol. 2013; 66: 127-134.
doi:10.1111/1471-0307.12004
Fernandez-Garia E, McGregor JU, Traylor S. The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. J Dairy Sci.1998; 81: 655-663.
doi:10.3168/jds.S0022-0302 (98)75620-6
Laino JE, Del Valle MJ, De Giori GS. Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria. LWT- Food Sci Tech. 2013; 54: 1-5.
doi:10.1016/j.lwt.2013.05.035
- 摘要 ##plugins.themes.ojsPlusA.frontend.article.viewed##: 956 ##plugins.themes.ojsPlusA.frontend.article.times##
- pdf (English) ##plugins.themes.ojsPlusA.frontend.article.downloaded##: 703 ##plugins.themes.ojsPlusA.frontend.article.times##