Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

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Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry.

Biotechnological applications of inulin-rich feedstocks.

Lactic acid bacteria (LAB) are beneficial microbes known for their health-promoting properties. LAB are well known for their ability to produce substantial amounts of bioactive compounds during fermentation. Peptides, exopolysaccharides (EPS), bacteriocins, some amylase, protease, lipase enzymes, and lactic acid are the most important bioactive compounds generated by LAB activity during fermentation. Additionally, the product produced by LAB is dependent on the type of fermentation used. LAB derived from the genera Lactobacillus and Enterococcus are the most popular probiotics at present. Consuming fermented foods has been previously connected to a number of health-promoting benefits such as antibacterial activity and immune system modulation. Furthermore, functional food implementations lead to the application of LAB in therapeutic nutrition such as prebiotic, immunomodulatory, antioxidant, anti-tumor, blood glucose lowering actions. Understanding the characteristics of LAB in diverse sources and its potential as a functional food is crucial for therapeutic applications. This review presents an overview of functional food knowledge regarding interactions between LAB isolated from dairy products (dairy LAB) and fermented foods, as well as the prospect of functioning LAB in human health. Finally, the health advantages of LAB bioactive compounds are emphasized. 

A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry

The Jerusalem artichoke is a perennial plant that belongs to the sunflower family. As a non-grain crop, Jerusalem artichoke possesses a number of desirable characteristics that make it a valuable feedstock for biorefinery, such as inulin content, rapid growth, strong adaptability, and high yields. This review provides a comprehensive introduction to renewable Jerusalem artichoke-based biomass resources and recent advances in bio-based product conversion. Furthermore, we discuss the latest in the development of inulinase-producing microorganisms and enhanced inulin hydrolysis capacity of microbes by genetic engineering, which lead to a more cost-effective Jerusalem artichoke biorefinery. The review is aimed at promoting Jerusalem artichoke industry and new prospects for higher value-added production.

/pdf/recent-advances-in-bio-based-multi-products-of-agricultural-4luqjzzg0n.pdf

Recent advances in bio-based multi-products of agricultural Jerusalem artichoke resources

Updates on inulinases: Structural aspects and biotechnological applications.

Inulin is a readily available feedstock for cost-effective production of biochemicals. To date, several studies have explored the production of bioethanol, high-fructose syrup and fructooligosaccharide, but there are no studies regarding the production of d-lactic acid using inulin as a carbon source. In the present study, chicory-derived inulin was used for d-lactic acid biosynthesis by Lactobacillus bulgaricus CGMCC 1.6970. Compared with separate hydrolysis and fermentation processes, simultaneous saccharification and fermentation (SSF) has demonstrated the best performance of d-lactic acid production. Because it prevents fructose inhibition and promotes the complete hydrolysis of inulin, the highest d-lactic acid concentration (123.6 ± 0.9 g/L) with a yield of 97.9 % was obtained from 120 g/L inulin by SSF. Moreover, SSF by L. bulgaricus CGMCC 1.6970 offered another distinct advantage with respect to the higher optical purity of d-lactic acid (>99.9 %) and reduced number of residual sugars. The excellent performance of d-lactic acid production from inulin by SSF represents a high-yield method for d-lactic acid production from non-food grains.

Highly efficient production of D-lactic acid from chicory-derived inulin by Lactobacillus bulgaricus.

The invention discloses L-AI (L-arabinose isomerase). The L-AI is prepared through the step as follows: 279th phenylalanine of L-AI of Bacillus coagulans NL01 is mutated into isoleucine, and the L-AI is obtained, wherein the GenBank registration number of a nucleotide sequence of an L-AI gene araA is KX356659. The invention further discloses escherichia coli containing the L-AI as well as a construction method and an application of the escherichia coli. According to the constructed recombinant escherichia coli, F279I expressed by the escherichia coli has high catalytic efficiency on D-galactose. The optimal reaction temperature of a whole-cell catalysis reaction system is mild, a browning reaction can be avoided, and the L-AI better facilitates industrial production of D-tagatose when compared with wild type L-AI and other common L-AI from thermophilic bacteria and thermoacidophiles. Meanwhile, the whole-cell catalysis reaction system adopts simple components and has greater industrial production and application potential and economic value.

L-AI (L-arabinose isomerase) and application thereof

The invention discloses corn phenylalanine ammonia enzyme. The amino acid sequence of the corn phenylalanine ammonia enzyme is shown as SEQ ID NO:2, and the nucleotide sequence of the corn phenylalanine ammonia enzyme is shown as SEQ ID NO:1. The invention further discloses the application of the corn phenylalanine ammonia enzyme in synthesis of cinnamic acid through a biological method. A corn phenylalanine ammonia enzyme ZmPAL gene is constructed to an escherichia coli expression vector and converted to escherichia coli cells to carry out prokaryotic expression, and can be used for production of high-specific-activity plant phenylalnine ammonialyase. The obtained recombined corn phenylalanine ammonia enzyme can catalyze L-phenylalanine to remove amidogens to produce the cinnamic acid, provide the possibility of preparing the cinnamic acid through biosynthesis, and have high industrial application value.

Corn phenylalanine ammonia enzyme and application thereof

The invention discloses a method for selectively utilizing cinnamic acid in phenylalanine bioconversion broth and cyclically utilizing conversion broth. The method comprises the following steps: performing solid-liquid separation on a phenylalanine bioconversion broth to respectively obtain a clear liquid I and cell thallus; regulating the pH value of the clear liquid I to 4.5 with acid, and stirring the clear liquid I at room temperature until white precipitate is separated; performing solid-liquid separation on the mixed system to obtain a clear liquid II and precipitation, and performing washing and freeze-drying on the precipitation to obtain a cinnamic acid sample; and regulating the pH value of the clear liquid II to the value required by bioconversion with alkali, mixing the clear liquid II with the cell thallus, and continuously performing bioconversion to prepare the cinnamic acid. By adopting the method, the method can be used for reducing the inhibition effect of a primer and cyclically utilizing the conversion broth and cells, the yield is up to 95 percent, and the product purity is up to over 98 percent. The method is simple and easy in process, and can be used for greatly reducing the extraction cost and realizing multiple times of cyclic utilization of resting cells and conversion broth.

Method for selectively separating cinnamic acid in phenylalanine bioconversion broth and cyclically utilizing conversion broth

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Highly efficient production of D-lactic acid from chicory-derived inulin by Lactobacillus bulgaricus.

L-AI (L-arabinose isomerase) and application thereof

Corn phenylalanine ammonia enzyme and application thereof

Method for selectively separating cinnamic acid in phenylalanine bioconversion broth and cyclically utilizing conversion broth