Bacterial Flow Cytometry and Imaging as Potential Process Monitoring Tools for Industrial Biotechnology

Sumana Kadamalakunte Narayana,Frans Van Den Berg,Henrik Siegumfeldt,Sanjaya Mallick

doi:10.3390/fermentation6010010

Sumana Kadamalakunte Narayana, Frans Van Den Berg + Show 2 more

Open Access

https://doi.org/10.3390/fermentation6010010

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Journal: Fermentation	Publication Date: Jan 17, 2020
Citations: 12	License type: CC BY 4.0

Affiliation: University of Copenhagen

Abstract

Minimizing process variations by early identification of deviations is one approach to make industrial production processes robust. Cell morphology is a direct representation of the physiological state and an important factor for the cell’s survival in harsh environments as encountered during industrial processing. The adverse effects of fluctuating process parameters on cells were studied using flow cytometry and imaging. Results showed that altered pH caused a shift in cell size distribution from a heterogeneous mix of elongated and short cells to a homogenous population of short cells. Staining based on membrane integrity revealed a dynamics in the pattern of cluster formation during fermentation. Contradictory findings from forward scatter and imaging highlight the need for use of complementary techniques that provide visual confirmation to interpret changes. An atline flow cytometry or imaging capable of identifying subtle population deviations serves as a powerful monitoring tool for industrial biotechnology.

Highlights

Lactic acid bacteria are one of the most important bacterial species employed in the food industry.They are used as starter cultures in making essential food products like yoghurt, cheese, kefir, wines, etc. [1]
The focus of this study was to understand the impact of altered pH conditions, which could potentially occur in an industrial probiotic production process, on cell morphology and product quality
The two analytical techniques used in this study to assess morphology-flow cytometry and imaging-complemented each other and helped understand the manifestation of pH

Summary

Introduction

Lactic acid bacteria are one of the most important bacterial species employed in the food industry.They are used as starter cultures in making essential food products like yoghurt, cheese, kefir, wines, etc. [1]. Lactic acid bacteria are one of the most important bacterial species employed in the food industry. They are used as starter cultures in making essential food products like yoghurt, cheese, kefir, wines, etc. Some lactic acid bacteria like Lactobacillus acidophilus are directly consumed as probiotics due to the health benefits offered by them [2]. The global probiotic market is rapidly growing and was predicted to be valued at USD 77 billion by 2025 [3]. Given the increasing competition among manufacturers, making an industrial probiotic production process efficient and robust is crucial. Reducing the batch-to-batch variations and early identification of unwanted process deviations could assist in this regard [4]

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