دورية أكاديمية
Integration of food raw materials, food microbiology, and food additives: systematic research and comprehensive insights into sweet sorghum juice, Clostridium tyrobutyricum TGL-A236 and bio-butyric acid.
| العنوان: | Integration of food raw materials, food microbiology, and food additives: systematic research and comprehensive insights into sweet sorghum juice, Clostridium tyrobutyricum TGL-A236 and bio-butyric acid. |
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| المؤلفون: | Liu MH; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China.; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China., Zhou X; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China.; Kejin Innovation Institute of Heavy Ion Beam Biological Industry, Baiyin, China., Zhang MM; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China.; Gansu Key Laboratory of Microbial Resources Exploitation and Application, Lanzhou, China., Wang YJ; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Zhou B; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China.; Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha, Hunan, China., Ding N; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Wu QF; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China., Lei CR; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Dong ZY; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Ren JL; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Zhao JR; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Jia CL; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China., Liu J; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China., Lu D; Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.; University of Chinese Academy of Sciences, Chinese Academy of Science, Beijing, China.; Kejin Innovation Institute of Heavy Ion Beam Biological Industry, Baiyin, China.; Gansu Key Laboratory of Microbial Resources Exploitation and Application, Lanzhou, China., Zhong HY; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China. |
| المصدر: | Frontiers in microbiology [Front Microbiol] 2024 May 30; Vol. 15, pp. 1410968. Date of Electronic Publication: 2024 May 30 (Print Publication: 2024). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Frontiers Research Foundation Country of Publication: Switzerland NLM ID: 101548977 Publication Model: eCollection Cited Medium: Print ISSN: 1664-302X (Print) Linking ISSN: 1664302X NLM ISO Abbreviation: Front Microbiol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Lausanne : Frontiers Research Foundation |
| مستخلص: | Introduction: Sweet sorghum juice is a typical production feedstock for natural, eco-friendly sweeteners and beverages. Clostridium tyrobutyricum is one of the widely used microorganisms in the food industry, and its principal product, bio-butyric acid is an important food additive. There are no published reports of Clostridium tyrobutyricum producing butyric acid using SSJ as the sole substrate without adding exogenous substances, which could reach a food-additive grade. This study focuses on tailoring a cost-effective, safe, and sustainable process and strategy for their production and application. Methods: This study modeled the enzymolysis of non-reducing sugars via the first/second-order kinetics and added food-grade diatomite to the hydrolysate. Qualitative and quantitative analysis were performed using high-performance liquid chromatography, gas chromatography-mass spectrometer, full-scale laser diffraction method, ultra-performance liquid chromatography-tandem mass spectrometry, the cell double-staining assay, transmission electron microscopy, and Oxford nanopore technology sequencing. Quantitative real-time polymerase chain reaction, pathway and process enrichment analysis, and homology modeling were conducted for mutant genes. Results: The treated sweet sorghum juice showed promising results, containing 70.60 g/L glucose and 63.09 g/L fructose, with a sucrose hydrolysis rate of 98.29% and a minimal sucrose loss rate of 0.87%. Furthermore, 99.62% of the colloidal particles and 82.13% of the starch particles were removed, and the concentrations of hazardous substances were effectively reduced. A food microorganism Clostridium tyrobutyricum TGL-A236 with deep utilization value was developed, which showed superior performance by converting 30.65% glucose and 37.22% fructose to 24.1364 g/L bio-butyric acid in a treated sweet sorghum juice (1:1 dilution) fermentation broth. This titer was 2.12 times higher than that of the original strain, with a butyric acid selectivity of 86.36%. Finally, the Genome atlas view, Gene Ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG), and evolutionary genealogy of genes: Non-supervised Orthologous (eggNOG) functional annotations, three-dimensional structure and protein cavity prediction of five non-synonymous variant genes were obtained. Conclusion: This study not only includes a systematic process flow and in-depth elucidation of relevant mechanisms but also provides a new strategy for green processing of food raw materials, improving food microbial performance, and ensuring the safe production of food additives. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2024 Liu, Zhou, Zhang, Wang, Zhou, Ding, Wu, Lei, Dong, Ren, Zhao, Jia, Liu, Lu and Zhong.) |
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| فهرسة مساهمة: | Keywords: Clostridium tyrobutyricum TGL-A236; bio-butyric acid; pathway and process enrichment; protein cavity; protein homology modeling; qRT-PCR; sweet sorghum juice |
| تواريخ الأحداث: | Date Created: 20240614 Latest Revision: 20240615 |
| رمز التحديث: | 20240615 |
| مُعرف محوري في PubMed: | PMC11169884 |
| DOI: | 10.3389/fmicb.2024.1410968 |
| PMID: | 38873149 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1664-302X |
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| DOI: | 10.3389/fmicb.2024.1410968 |