Department of Biotechnology, Graduate School, Korea University, Seoul 02841, Republic of Korea.
Division of Biotechnology, Jeonbuk National University, Iksan 54596, Republic of Korea.
Food Res Int. 2024 Aug;190:114584. doi: 10.1016/j.foodres.2024.114584. Epub 2024 Jun 1.
Levilactobacillus brevis is crucial in food fermentation, particularly in sourdough production. However, the cultivation of L. brevis faces a challenge with accumulation of lactic acid, a major inhibitor. We aimed to increase the acid tolerance of L. brevis, an industrial strain for sourdough fermentation. We used the adaptive laboratory evolution (ALE) to obtain lactic acid tolerant strains. The evolved strain's fermentation and metabolite profiles, alongside sensory evaluation, were compared with the parental strain by using various analytical techniques. The ALE approach increased lactic acid tolerance in the evolved strain showing an increased growth rate by 1.1 and 1.9 times higher than the parental strain at pH 4.1 and 6.5, respectively. Comprehensive analyses demonstrated its potential application in sourdough fermentation, promising reduced downstream costs. The evolved strain, free from genetically modified organisms concerns, has great potential for industrial use by exhibiting enhanced growth in acidic conditions without affecting consumers' bread preferences.
短乳杆菌在食品发酵中起着至关重要的作用，特别是在酸面团生产中。然而，短乳杆菌的培养面临着一个挑战，即乳酸的积累，这是一种主要的抑制剂。我们旨在提高用于酸面团发酵的工业菌株短乳杆菌的耐酸性。我们使用适应性实验室进化（ALE）来获得耐乳酸的菌株。通过使用各种分析技术，比较了进化菌株的发酵和代谢物特征，以及与亲本菌株的感官评价。ALE 方法提高了进化菌株的耐酸性，在 pH 值为 4.1 和 6.5 时，其生长速度分别比亲本菌株提高了 1.1 和 1.9 倍。综合分析表明，它在酸面团发酵中具有潜在的应用前景，可以降低下游成本。该进化菌株没有基因改造生物体的担忧，具有很大的工业应用潜力，因为它在酸性条件下表现出增强的生长，而不会影响消费者对面包的偏好。
