Lactic Acid Bacteria Starter Cultures Research Articles

Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans

The contamination of mycotoxin-producing fungi during cocoa fermentation is a major concern of cocoa bean quality. This research aimed to investigate the effect of indigenous lactic acid bacteria starter culture, Lactiplantibacillus plantarum subsp. plantarum HL-15, on the fungi population and the quality of cocoa beans. Fermentation of cocoa beans was carried out by four treatments, namely, fermentation without starter culture in the used box, fermentation with starter culture in the used box, fermentation without starter culture in the new box, and fermentation with starter culture in the new box. The population dynamics of yeast, lactic acid bacteria, acetic acid bacteria, and fungi during fermentation were evaluated. The addition of L. plantarum subsp. plantarum HL-15 ensured the rise of temperature in the fermentation. There were changes in the growth pattern of these microorganisms during fermentation as the effect of starter culture addition. The addition of L. plantarum subsp. plantarum HL-15 effectively inhibited fungi growth. Fermentation using starter culture in newly made boxes was the most effective method to inhibit fungi growth and improve cocoa bean quality. Fermented cocoa beans produced by this method can adhere to the requirements of first-grade quality cocoa beans based on the Indonesian National Standard.

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of this study was to determine the kinetic parameters of 12 autochthonous strains (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32)) isolated from a traditional Colombian cheese Double Cream Cheese to obtain information that allows establishing the ideal conditions of the inoculum, standardizing the production of metabolites and exploring their use as starter cultures. Fermentation was carried out in UHT milk at 120 rpm and 35-37 °C until stationary phase, and samples were taken over time to determine pH and titratable acidity (TTA). Exponential and logistic models were used to fit the growth kinetics data. Validation of both models was carried out with the coefficient of determination R2, obtaining good consistency for both (R2 = 0.925 - R2 = 0.932), with slight variations in the kinetic parameters in all the strains. The genera Pediococcus, Leuconostoc, Lactococcus, and E. faecium (24) had the shortest adaptation phases (0-2 h), being P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28), and E. faecium (24) presented the lowest pH values and high acidity percentages, which shows their potential to be included in the native LAB starter culture and for technology and suitability aptitude studies to produce double cream cheese using pasteurized milk without losing the qualities of the original product.

Fermentation Quality and Chemical Composition of Industrial Hemp (Cannabis sativa L.) Silage Inoculated with Bacterial Starter Cultures—A Pilot Study

Industrial hemp (Cannabis sativa L.) is a plant species cultivated as a raw material for fiber extraction. Alternatively, hemp biomass can be used for feeding or energy purposes. This study was conducted to investigate the effect of inoculation with a lactic acid bacteria starter culture on the fermentation and chemical compositions of hemp silages. Hemp shoots (HS) and hemp flowers (HF) were ensiled in mini laboratory silos without or with the inoculation of the commercial starter culture Lactosil Biogaz (Lentilactobacillus buchnerii KKP 907 p; L. buchneri A KKP 2047 p; Pediococcus acidilactici KKP 2065 p). After 7 and 42 days of ensiling, the fermentation quality and chemical compositions of the silages were assessed. The use of Lactosil Biogas for hemp resulted in a decrease in pH, increase in lactic acid (LA), and reduction in fungal abundance in the HS silage. In the case of the HF silage, the bacterial inoculation was less effective; however, an increase in LA and a decrease in butyric acid (BA) were observed. As a result of the ensilage process, decreases in crude fiber and hemicellulose were observed in the HS and HF silages. Thus, hemp ensiling with biological additives is an effective pre-treatment of hemp plants for subsequent biofuel production that can preserve the biomass and provide the year-round availability of feedstock.

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice.

In this study, the effects of lactic acid bacteria (LAB) fermentation on the physicochemical and structural characteristics of mixed starches in blends of glutinous and japonica rice were investigated. Five starter cultures improved in varying degrees the hydration ability, transparency, and freeze-thaw stability of the mixed starches. Mixed starch I, prepared by fermentation of Lactobacillus acidophilus HSP001, exhibited optimal water-holding capacity, solubility, and swelling power. In comparison, mixed starches V and III involved fermentation of L. acidophilus HSP001 and Latilactobacillus sakei HSP002, using ratios of 2:1 and 1:1 to achieve higher transparency and freeze-thaw stability, respectively. The LAB-fermented, mixed starches exhibited excellent pasting properties due to their high peak viscosities and low setback values. Moreover, the viscoelasticity of mixed starches III-V, prepared by compound fermentation of L. acidophilus HSP001 and L. sakei HSP002 in ratios of 1:1, 1:2, and 2:1, respectively, proved superior to their single strain fermentation counterparts. Meanwhile, LAB fermentation resulted in reduced gelatinization enthalpy, relative crystallinity, and short-range ordered degree. Thus, the effects of five LAB starter cultures on mixed starches were inconsistent, but these results provide a theoretical basis for the application of mixed starches. PRACTICAL APPLICATION: Lactic acid bacteria was used to ferment blends of glutinous and japonica rice. Fermented mixed starch had better hydration, transparency, and freeze-thaw stability. Fermented mixed starch exhibited nice pasting properties and viscoelasticity. LAB fermentation corroded starch granules, leading to the decrease of ΔH. Relative crystallinity and short-range order of fermented mixed starch decreased.

The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.

Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final cheeses. Therefore, the present study assessed the impact of three different starter culture mixtures on the batch-to-batch variations among Gouda cheeses from 23 different batch productions in the same dairy company. Both the cores and rinds of all these cheeses were investigated after 36, 45, 75, and 100 weeks of ripening by metagenetics based on high-throughput full-length 16S rRNA gene sequencing accompanied with an amplicon sequence variant (ASV) approach as well as metabolite target analysis of non-volatile and volatile organic compounds. Up to 75 weeks of ripening, the acidifying Lactococcus cremoris and Lactococcus lactis were the most abundant bacterial species in the cheese cores. The relative abundance of Leuconostoc pseudomesenteroides was significantly different for each starter culture mixture. This impacted the concentrations of some key metabolites, such as acetoin produced from citrate, and the relative abundance of non-starter lactic acid bacteria (NSLAB). Cheeses with the least Leuc. pseudomesenteroides contained more NSLAB, such as Lacticaseibacillus paracasei that was taken over by Tetragenococcus halophilus and Loigolactobacillus rennini upon ripening time. Taken together, the results indicated a minor role of leuconostocs in aroma formation but a major impact on the growth of NSLAB. The relative abundance of T. halophilus (high) and Loil. rennini (low) increased with ripening time from rind to core. Two main ASV clusters of T. halophilus could be distinguished, which were differently correlated with some metabolites, both beneficial (regarding aroma formation) and undesirable ones (biogenic amines). A well-chosen T. halophilus strain could be a candidate adjunct culture for Gouda cheese production.

Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Culture

Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Culture

Okara yoghurt – a high value-added fermented product from soybean curd residue

Okara is a by-product that consists of insoluble parts of soybean that remain after filtration of the pureed soybean during the manufacturing of soymilk or tofu, which is often underutilized or dumped into the landfills and caused environmental pollution. However, being rich in nutrients, it can, therefore, serve as a good growth medium for lactic acid bacteria (LAB) and developed as fermented products. The purpose of this study was to develop a yoghurt formulation using okara and determine the physicochemical properties and chemical composition of the okara based yoghurt. In this study, different formulations were assessed to develop the okara yoghurt. Higher numbers of colony forming units (CFU/mL) of the LAB starter cultures were observed in okara yoghurt (4.3×109CFU/mL) in comparison to plain milk yoghurt (1.43×109 CFU/mL). A lower pH was attained due to the higher amount of titratable acidity (1.421±0.53%) produced at a faster rate, especially for okara yoghurt (without skimmed) in comparison to milk yoghurt. The chemical composition of the okara yoghurt showed a substantially higher amount of protein (4.46±0.0424%), carbohydrate (16.15±0%), fibre (4.43±0%) and energy (101±0 kcal), in comparison to the commercial milk yoghurt. Furthermore, the addition of okara in the yoghurt formulation also showed an increase in microbial growth during the fermentation due to the presence of dietary fibre. In conclusion, the incorporation of okara with the fortification of skimmed milk not only can enhance probiotic growth but also assist in improving the texture and producing a better taste of okara yoghurt. Therefore, the development of new okara yoghurt from soy by-product is a valuable approach where the low value and low-cost by-products can be turned into a high value-added product with health benefits.

Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations

Lactic acid bacteria (LAB) are a broad group of gram-positive bacteria that have actively been used worldwide in food productions due to their nutritional, technological, bioprotection and flavour-related characteristics, which define them as powerful biological tools to be used in fermented food applications. LAB are ubiquitous in nature and some species have been found in fructose-rich niches, such as insect microbiomes. Twenty-eight LAB species were isolated from Apis mellifera, Bombus spp. and Andrena nigroaenea insect sources. Lactococcus lactis was the most widespread species in all insect species. A phenotypical characterization analysis based on carbohydrate metabolism, subproduct and acid production, pectinolytic activity, citrate uptake, phytate degradation and diacetyl production was carried out. Based on this analysis, two strains belonging to Leuconostoc pseudomesenteroides and L.lactis species were found to be the most suitable strains for use in common food plant matrices. The former showed an ability to significantly catabolize raffinose, maltose and citrate, which are present in soy beverages, while the latter was able to produce high concentrations of diacetyl and lactic acid, which are relevant for the generation of plant dairy alternatives, and noticeably degraded phytic acid, pectin and sucrose mostly found in bean, cereal and fruit-based plant matrices.

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

The development of indigenous starter cultures for producing fermented foods that meet the expectations of Cambodians is necessary to preserve the country’s food supply. In this study, the safety of 46 lactic acid bacteria strains based on the phenotypic antibiotic susceptibility to clinically relevant antibiotics was assessed. The antibiotic susceptibility of 39 lactobacilli and seven pediococci isolated from Cambodian fermented foods to 16 antibiotics was studied according to ISO 10932/IDF 233. The results were interpreted based on the minimal inhibition concentrations obtained, using differently defined breakpoints and concentration distributions as well as data from the scientific literature. Applying only breakpoints, the results demonstrated two Lactiplantibacillus pentosus, three Companilactobacillus futsaii, three Levilactobacillus namurensis and seven Pediococcus pentosaceus strains with acquired resistance. However, considering further information, one Companilactobacillus futsaii, one Limosilactobacillus fermentum and respectively three Lactiplantibacillus pentosus and Levilactobacillus namurensis strains would possess an acquired resistance. The genetic background for the absence of transmissible antibiotic resistances in lactic acid bacteria strains intended for food application must be confirmed by molecular methods for potential starter cultures.

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Lactic acid bacteria (LAB) are essential dairy starter cultures that are significantly employed for the manufacture of fermented dairy products such as yogurt and cheese. LAB predominantly produce lactic acid as a major end product of fermentation, and they synthesize important metabolites that impart the organoleptic characteristics of fermented food products. LAB are fastidious bacteria that thrive in many environments when adequate nutritional requirements are fulfilled. The demand for superior LAB dairy starter cultures for fermentation applications in the food and dairy industry, has resulted in the need to provide viable and active cultures for all bioprocessing operations. The development of a standard protocol for ensuring the viability and enhanced functionality of LAB cultures in the laboratory as well as dairy processing environments is thus very critical. In addressing concerns linked to resuscitating weak, stressed, and injured LAB culture cells, a protocol that vividly outlines salient steps to recover, enhance cell regeneration, and improve metabolic functionality of LAB strains is of the utmost importance. The maintenance of culture purity, functionality, and viability for LAB starter cultures is likewise critical. Therefore, adherence to a unique protocol guideline will result in the promotion of fermentation performance for many LAB strains dedicated to fermentation and biotechnology processes. As a result, the Food Microbiology and Biotechnology Laboratory at North Carolina Agriculture and Technical State University has developed a standard protocol for the activation and quality control of selected LAB strains that has resulted in highly functional and viable LAB culture strains employed for fermentation research. The adaptation and recommendation of a protocol such as this for use in the dairy and food industry will help to ensure LAB viability and functionality for many applications.

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective.

Lactic acid bacteria (LAB) are essential dairy starter cultures that are significantly employed for the manufacture of fermented dairy products such as yogurt and cheese. LAB predominantly produce lactic acid as a major end product of fermentation, and they synthesize important metabolites that impart the organoleptic characteristics of fermented food products. LAB are fastidious bacteria that thrive in many environments when adequate nutritional requirements are fulfilled. The demand for superior LAB dairy starter cultures for fermentation applications in the food and dairy industry, has resulted in the need to provide viable and active cultures for all bioprocessing operations. The development of a standard protocol for ensuring the viability and enhanced functionality of LAB cultures in the laboratory as well as dairy processing environments is thus very critical. In addressing concerns linked to resuscitating weak, stressed, and injured LAB culture cells, a protocol that vividly outlines salient steps to recover, enhance cell regeneration, and improve metabolic functionality of LAB strains is of the utmost importance. The maintenance of culture purity, functionality, and viability for LAB starter cultures is likewise critical. Therefore, adherence to a unique protocol guideline will result in the promotion of fermentation performance for many LAB strains dedicated to fermentation and biotechnology processes. As a result, the Food Microbiology and Biotechnology Laboratory at North Carolina Agriculture and Technical State University has developed a standard protocol for the activation and quality control of selected LAB strains that has resulted in highly functional and viable LAB culture strains employed for fermentation research. The adaptation and recommendation of a protocol such as this for use in the dairy and food industrywill help to ensure LAB viability and functionality for many applications.

The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice

ABSTRACT In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the content of citric acid, fumaric acid and propionic acid. Meanwhile, the fermentation also effectively changed the proportion of volatile flavor substances. The higher sensory score of the fermented soy whey also confirmed the flavor improvement effect of the combined starter cultures. In addition, the in vivo results of animal experiments showed that the fermented soy whey could significantly improve the disease activity index (DAI) and colon morphology in dextran sulfate sodium (DSS) induced colitis mice. This study showed that the combined lactic acid bacteria starter cultures had important value-added relevance on the effective reuse of the soy whey by-product.

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture

A microbial starter culture is expected to improve the quality of traditional fermented fish products. Lactobacillus plantarum was selected for grass carp fermentation due to its high proteolytic activity. To investigate its effects on muscle proteolysis of dried fermented fish, the protein profile and microbial community were analysed by using proteomics and metabolomics. The myofibrillar protein and collagen profiles showed remarkable variation after processing, changes that were related to the development of flavour and texture in fish samples. The starter culture had a marked effect on the microbial composition. Macrococcus and Staphylococcus were the dominant genera, with a relative abundance of 24.79% and 12.53%, respectively. There were significant correlations (P < 0.05) between the dominant genera and the major peptidase genes and quality-related proteins. These findings suggest that microbial activity is involved in proteolysis and affects the flavour and texture of dried fermented fish.

Studies on the Effectiveness of Wild and Commercialstrains of Lactic Acid Bacteria Starter Culture during Backsloping for Yoghurt Production

Yogurt is one of the traditionally fermented dairy products which are usually prepared with lactic acid bacteria cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus. This starter culture could be prepared in addition to other bacteria as probiotics. Yoghurt has gained widespread consumer acceptance as a healthy diet. Yoghurts products are produced in Nigeria by using the imported starter culture bacteria and has played significant roles in helping dairy farmers convert their short-life, highly perishable fresh milk to fairly more stable products like cheese and yoghurt which are highly nutritious too for both low-and high-income earners. However, there are concerns over the growing food and food-related import dependency in the sub-African countries and Nigeria in particular which have increased during the last few years. The selection of indigenous starter culture strains withthecapacity for backsloping in yoghurt production might reduce importation and improve economy in a way. A foundamental benefit of backsloping is that it reduces the fermentation time while successfully maintaining sensory attributes of the product. The goal of this study was to determine the effects of backsloping fermentation of milk using indigenous and commercial (Exotic) strains of Lactic Acid Bacteria. Yoghurt fermentation was carried out by backsloping method using three commercial (Exotic) formulated cultures of Lactobacillus bulgaricus and Streptococcus thermophillus; ES07, ES32 and ES14 respectively as well aswild (isolated) formulated culture strains; WS11, WS65 and WS13 respectively and were used to produce yoghurt using backsloping method.. The overall sensory attributes of yoghurts produced using exotic compared with indigenous strains showed no significant (p &gt; 0.05) difference in term of acidification and coagulation ability. The pH of fermented products using commercial cultures ranged from 4.53-5.32,  While pH of yoghurts produced using isolated cultures ranged from 4.35 – 4.72, total plate count 2.7 x 107- 2.3 x 108cfu/ml during the 10 hour fermentation times.The overall acceptability were in the decreasing order; WS65&gt;WS11&gt;ES07&gt;WS13&gt;ES14&gt;ES32.. From this order, backloping has equal advantages when both local and commercial starter cultures are used. Therefore, Starter culture formulation using indigenous strains could be further developed genetically for commercial applications because they compete favourably with their exotic counterparts. Hence, the current challenges of importation due to Covid-19 economic reality and foreign exchange will reduce to a minimal if the indigenous strains are utilised.

Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil.

Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus-A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome. Latilactobacillus sakei and Debaryomyces hansenii were ubiquitous and the most abundant species. The DNA of some foodborne pathogens was found in very low concentrations although viable cells of most of these species were undetectable by cultivation methods. The characteristics of the raw material and hygiene of the artisanal sausage manufacturing process resulted in high loads of beneficial microorganisms and the absence of HEV and RV-A viruses as determined by RT-qPCR assays. In conclusion, high LAB load in sausages was more relevant to preventing pathogen growth than the ripening time and/or physicochemical characteristics. However, the presence of Clostridium spp. and other pathogens in some samples must be taken into account for the development of future preservation methods; appropriate LAB starter cultures and health surveillance are required in the production process to prevent foodborne outbreaks.

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (aw) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2<PP<LP1. Treatments had significant difference (p<0.05) in the thiobarbituric acid reactive substances (TBARS) content, in the following order: LP1>PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

Reclaiming lost nutrition

Food Science and TechnologyVolume 35, Issue 2 p. 32-33 FeaturesFree Access Reclaiming lost nutrition First published: 15 June 2021 https://doi.org/10.1002/fsat.3502_9.xAboutFiguresReferencesRelatedInformationPDFSections Food waste's untapped potential Circular production model Extracting better nutrition The prebiotic opportunity What's next?ReferencesPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessClose modalShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Rich Troyer describes Comet Bio's innovative extraction process for upcycling crop leftovers into high-quality, nutritious ingredients. Forty percent of the food produced around the globe currently goes to waste according to the Natural Resources Defense Council1. At the same time, nutrition gaps and food insecurity continue to persist, even in the United States, where more than 30% of the population is considered either obese or overweight2. This paradox of our food system producing more waste than ever, yet still not providing adequate nutrition, demonstrates the need for innovation. Comet Bio is working to address both challenges by extracting nutrition from food system waste. Its proprietary upcycling technology produces novel ingredients with significant nutritious potential, while simultaneously addressing critical environmental challenges. Food waste's untapped potential Food waste has been an increasingly trending topic for the last decades, especially as the world's population continues to grow. One of the most logical ways to prevent potential food supply shortages is to address the food already being produced and going to waste. The USDA's (United States Department of Agriculture) Loss-Adjusted Food Availability data series shows that the food wasted per person per day in the US in 2012 contained over 1,200 calories, 33g of protein, 5.9g of dietary fiber and significant amounts of other under-consumed nutrients, including calcium and potassium. These nutrients could go far in helping fill in nutrition gaps for many Americans3. For example, USDA data shows that US women fell short of meeting the recommended daily levels of dietary fiber by an average of 8.9g per day in 2012. The lost 5.9g of dietary fiber represents two-thirds of this gap. There is a lot of untapped potential in upcycling food waste for human consumption, especially given that most of the byproducts from manufacturing are fed to animals. It is a missed nutritional opportunity for humans because many of these byproducts have high nutritional value, which leads to economic value. The 1.3bn tons of food wasted each year represent not only valuable nutrition but also a $2.6tn economic value4. Circular production model Wasted food begins where our food supply chain begins – farming and harvesting. Comet Bio's founder, Andrew Richard, has a long history of working with crop leftovers and wood waste. Early on, he recognised the opportunity in upcycling these resources. Unlike some manufacturing systems that use a ‘take, make, waste’ model, upcycling solidifies a circular economy using a ‘take, make, remake and restore’ model. It takes materials that would otherwise go to waste and harvests them to develop an entirely new product, closing the loop on the food system. Comet Bio's innovative extraction process upcycles crop leftovers – such as straw, leaves and shells – into high-quality ingredients (Figure 1). We partner with farmers to understand where our crop leftovers are coming from and how they are being grown and collected. Not only does this help ensure we are sourcing our upcycled materials from organic and non-GMO crops, but it enables us to mitigate any mis-steps that could occur when purchasing farm leftovers. This partnership also benefits farmers by allowing them to profit from their whole harvest while ensuring the highest quality for our ingredients. Figure 1Open in figure viewerPowerPoint Upcycling production process With this approach, the company not only closes the loop on the food system but also reduce its carbon footprint. According to an independent well-to-wheel analysis, Comet Bio's dextrose production process emits over 60% fewer greenhouse gases than traditional manufacturing. Extracting better nutrition Comet Bio continues to research ways to use its technology to supply consumers with not only more sustainable but also healthier ingredients. For example, despite its prebiotic benefits, the plant fibre extract, arabinoxylan, has not been widely available for use due to inefficient extraction. Arabinoxylan is an FDA (Food and Drug Administration) recognised dietary fiber and can be procured from a variety of sources of hemicellulose, from spent brewer's grain to wheat stalks. Clinical research shows that consuming as little as 2.2g of agrabinoxylan per day promotes the growth of bifidobacteria in the gut, which is less than half the level required for other prebiotic ingredients5. Arabinoxylan is also clinically proven to support immune health and help maintain healthy blood glucose levels6. Comet Bio has utilised its extraction technology to make arabinoxylan available in an isolated, purified and fully soluble form. The proprietary process uses water and pressure to extract the arabinoxylan and purify it into a fully soluble powder (Figure 2). Figure 2Open in figure viewerPowerPoint Nutrient extraction process Recent development work has established how to adjust the operating conditions to obtain exact product specifications. There is a molecular weight range within arabinoxylan that can be used to fine tune the plant fibre to deliver different health benefits. There are ways of adjusting the process to produce different specs of arabinoxylan, such as a lighter colour product or a more potent immunity product. Arrabina prebiotic fiber and a sample showing its use in a chocolate bar The spec for the arabinoxylan prebiotic dietary fibre product (Arrabina) can be incorporated into a wide range of applications. In addition to being fully soluble, it has a low viscosity, remains stable at low pH levels and is extremely resistant to high temperatures. Arrabina's high functionality means it will not gel or impact texture when added as a supplement to protein powders or as a fiber boost for nutrition bars, baked goods and ready-to-drink beverages. It also works well in chocolate confectionary and can be added to help reduce sugar content. The prebiotic opportunity Demand for prebiotics has been growing steadily in recent years, resulting in strong growth for the category and a number of major suppliers looking to expand production or enter the market. According to Nutrition Business Journal (NBJ) data, the US digestive health market has nearly tripled in size within the last decade and is predicted to reach $5.7bn by 2024. Prebiotic sales currently make up a small portion of the overall digestive health market but are showing strong growth, having doubled every year since 2016 and surpassing $425m in sales in 20207. In addition, awareness of prebiotics has grown to 81%, with 35% of supplement users taking prebiotics at some level, according to Ingredient Transparency Center (ITC) Insights’ 2020 Consumer Survey8. Unfortunately, many popular prebiotic fiber options require high inclusion levels to be effective. For example, for inulin, a commonly used prebiotic fiber derived from chicory root, 5g of material per day or more is needed9. These higher inclusion rates render many prebiotic supplement, food and beverage formats impractical. Many popular prebiotic fiber options, including inulin, are also oligosaccharides, a type of fiber that the popular low-FODMAP diet (fermentable oligosaccharides, disaccharides, monosaccharides and polyols - short-chain carbohydrates that the small intestine absorbs poorly) cautions individuals to avoid due to tolerability concerns. Comet Bio's arabinoxylan prebiotic fiber is hemicellulose polysaccharide fiber. Its longer chain polysaccharide structure makes it better tolerated by the gut compared to oligosaccharides. Results from a recent clinical trial reveal that consumers can take up to 15g per day of Arrabina with no negative gut or bowel reaction10. At the same time, Arrabina is potent with an inclusion rate as low as 3g per day, making it easier to incorporate into existing food and beverage products. What's next? Comet Bio is reclaiming lost nutrition from food system waste and we are not alone. In 2020, the company was selected by Anheuser-Busch InBev, the world's largest brewer, to join its 100+ Accelerator to pilot their saved grains in our upcycling process. The Upcycled Food Association (UFA), of which we are members, now has over 65 mission-driven companies, each tackling the problem in slightly different ways. Consumers are recognising the opportunity too. According to UFA, 95% of consumers want to reduce food waste. Future Market Insights estimates that upcycled food could be worth $46bn and experience a 5% annual growth over the next decade. These collective efforts, including innovative approaches and industry partnerships, can give rise to a future with less waste and more nutrition in our food system. Rich Troyer, CEO of Comet Bio, Schaumburg, IL, USA Rich has a combination of corporate development, operations and finance expertise in industrial biotechnology. He was previously the Chief Business Officer at Coskata and before that he was a Managing Director at The Blackstone Group, responsible for investments in biofuels and bio-chemicals companies. Rich received his M.B.A. in Finance and Marketing from the Wharton School of the University of Pennsylvania, and a B.B.A. degree in accounting from Baylor University. Email rtroyer@comet-bio.com Web comet-bio.com/ References 1Gunders, Dana. "Wasted: How America is losing up to 40 percent of its food from farm to fork tolandfill."Natural Resources Defense Council26 (2012): 1-26. 2J. Eric Oliver, Taeku Lee; Public Opinion and the Politics of Obesity in America.JHealthPolitPolicyLaw1 October 2005; 30 (5): 923–954. doi:https://doi.org/10.1215/03616878-30-5-923 3Krittanawong, Chayakrit. "The appeal of alt: Understanding consumer demand for label-friendlyalternative products–report."Meta(2020). 4Juma,Calestous. The new harvest: agricultural innovation in Africa. Oxford University Press,2015. 5Cloetenset al. 2010. Tolerance of arabinoxylan-oligosaccharides and their prebiotic activity inhealthy subjects: a randomised, placebo-controlled crossoverstudy. British Journal of Nutrition, 103, 703- 713. 6Kjølbæk, L., Benítez-Páez, A., Pulgar, E. M., Brahe, L. K., Liebisch, G., Matysik, S., . . . Sanz, Y.(2019). Arabinoxylan oligosaccharides and polyunsaturated fatty acid effects on gut microbiotaand metabolic markers in overweight individuals with signs of metabolic syndrome: Arandomized cross-over trial. Clinical Nutrition. doi:https://doi.org/10.1016/j.clnu.2019.01.012 7https://store.newhope.com/products/april-2019-market-overview?_pos=1&_sid=2a7c210b5&_ss=r 8https://trusttransparency.com/insights/ 9Carlson JL, Erickson JM, Lloyd BB, Slavin JL. Health Effects and Sources of Prebiotic Dietary Fiber.Curr Dev Nutr. 2018 Jan 29;2(3):nzy005. doi: 10.1093/cdn/nzy005. PMID: 30019028; PMCID:PMC6041804. 10https://comet-bio.com/comet-bio-announces-positive-clinical-trial-results-for-its-prebiotic-arrabina/ Volume35, Issue2June 2021Pages 32-33 FiguresReferencesRelatedInformation RecommendedTHE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATIONWIRAMSRI SRIPHOCHANART, WANWISA SKOLPAP, Journal of Food Processing and PreservationNisin Z-Producing Lactococcus lactis Subsp. Lactis GYl32 Isolated from BozaGozde Koral, Yasin Tuncer, Journal of Food Processing and PreservationEvaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurochaMasanori Horie, Atsumi Tada, Naoaki Kanamoto, Takahisa Tamai, Naohiro Fukuda, Sakiko Sugino, Takahito Toyotome, Yosuke Tabei, Journal of Food Processing and PreservationRedistributing surplus foodFood Science and TechnologyInnovation with purposeFood Science and Technology

Genomics of tailless bacteriophages in a complex lactic acid bacteria starter culture

Our previous study on a model microbial community originating from an artisanal cheese fermentation starter revealed that bacteriophages not only co-exist with bacteria but also are highly abundant. Here we describe the genomic content of phage particles released by 6 different strains in the starter culture. The identified prophages belong to three different subgroups of the Siphoviridae P335 phage group. Remarkably, most analysed prophages show disruptions in different tail encoding genes, explaining the common tailless phenotype. Furthermore, a number of potentially beneficial features for the host carried by prophages were identified. The prophages carry up to 3 different phage defence systems per genome that are potentially functional in protecting the host from foreign phage infection. We suggest that the presumably defective prophages are a result of bacteria-phage coevolution and could convey advantages to host bacteria.

Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter.

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.