Please use this identifier to cite or link to this item: doi:10.22028/D291-35028
Title: Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour
Author(s): Tangyu, Muzi
Fritz, Michel
Aragao-Börner, Michel
Ye, Aragao-Börner
Bogicevic, Biljana
Bolten, Christoph J.
Wittmann, Christoph
Language: English
Title: Microbial Cell Factories
Volume: 20
Issue: 1
Publisher/Platform: BMC
Year of Publication: 2021
Free key words: l-lysine
Lactic acid bacteria
Lacticaseibacillus paracasei
Bacillus amyloliquefaciens
13C isotope study
Plant-based milk alternative
Plant milk
Indigestible sugar
DDC notations: 500 Science
Publikation type: Journal Article
Abstract: Background Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid L-lysine, low digestibility and unpleasant taste are challenges that must be addressed to improve product quality and meet consumer expectations. Results Using in-silico screening and food safety classifications, 31 strains were selected as potential L-lysine producers from approximately 2,500 potential candidates. Beneficially, 30% of the isolates significantly accumulated amino acids (up to 1.4 mM) during chickpea milk fermentation, increasing the natural level by up to 43%. The best-performing strains, B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511, were tested further. De novo lysine biosynthesis was demonstrated in both strains by 13C metabolic pathway analysis. Spiking small amounts of citrate into the fermentation significantly activated L-lysine biosynthesis in NCC 156 and stimulated growth. Both microbes revealed additional benefits in eliminating indigestible sugars such as stachyose and raffinose and converting off-flavour aldehydes into the corresponding alcohols and acids with fruity and sweet notes. Conclusions B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511 emerged as multi-benefit microbes for chickpea milk fermentation with strong potential for industrial processing of the plant material. Given the high number of L-lysine-producing isolates identified in silico, this concept appears promising to support strain selection for food fermentation.
DOI of the first publication: 10.1186/s12934-021-01595-2
Link to this record: urn:nbn:de:bsz:291--ds-350289
ISSN: 1475-2859
Date of registration: 23-Nov-2021
Description of the related object: Supplementary Information
Related object:
Faculty: NT - Naturwissenschaftlich- Technische Fakultät
Department: NT - Biowissenschaften
Professorship: NT - Prof. Dr. Christoph Wittmann
Collections:SciDok - Der Wissenschaftsserver der Universität des Saarlandes

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