Investigating human-derived lactic acid bacteria for alcohol resistance
Sini Kang1,2, Jing Long1, Myeong Soo Park3
1Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan, Hubei, 430068, China.
Microbial Cell Factories
|April 24, 2024
Summary
Lacticaseibacillus rhamnosus AA, a novel probiotic, demonstrates significant alcohol tolerance and produces alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) enzymes. This strain shows promise for reducing alcohol
Area of Science:
- Microbiology
- Gastroenterology
- Food Science
Background:
- Excessive alcohol consumption leads to liver damage.
- Alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) detoxify alcohol metabolites.
- Certain probiotics, like Lactobacillus spp., can resist alcohol and produce ADH and ALDH.
Purpose of the Study:
- To identify and characterize probiotic strains with alcohol-metabolizing capabilities.
- To evaluate the potential of these probiotics for integration into alcoholic beverages.
Main Methods:
- Isolation and identification of five lactic acid bacteria (LAB) strains.
- Assessment of alcohol tolerance, safety, adhesion, and immunomodulatory effects.
- Whole genome sequencing to identify ADH and ALDH genes.
Main Results:
- Lacticaseibacillus rhamnosus AA was identified as the most promising strain.
- L. rhamnosus AA exhibited high alcohol tolerance and produced ADH and ALDH enzymes.
- The genome of L. rhamnosus AA contains the adh and adhE genes responsible for enzyme production.
Conclusions:
- L. rhamnosus AA is a novel probiotic candidate with significant alcohol resistance.
- This strain can produce essential enzymes for alcohol metabolism.
- L. rhamnosus AA shows potential for use in functional alcoholic beverages pending further safety evaluation.
Related Concept Videos
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...