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 Chickpea Plant-based milk alternative Plant milk fermentation Flavour Indigestible sugar Rafnose Stachyose |
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 hdl:20.500.11880/31983 http://dx.doi.org/10.22028/D291-35028 |
ISSN: | 1475-2859 |
Date of registration: | 23-Nov-2021 |
Description of the related object: | Supplementary Information |
Related object: | https://static-content.springer.com/esm/art%3A10.1186%2Fs12934-021-01595-2/MediaObjects/12934_2021_1595_MOESM1_ESM.docx |
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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File | Description | Size | Format | |
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s12934-021-01595-2.pdf | 5,46 MB | Adobe PDF | View/Open |
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