Microbial Cell Factories

Deepansh Sharma, Baljeet Singh Saharan

• Publisher: CRC Press
• Year: 2018
• ISBN:
  9781351668040
• Edition: 1
• Topic: Medicine
• Subtopic: Biotechnology in Medicine

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation. The book highlights trends and developments in the field of microbial products, written by an international team of leading academic and research scholars.

Key Selling Features:

• Highlights trends and developments in microbial biotechnology
• Systematically reviews microbial cell factories
• Explores the potential of microbial cell derived industrial production
• Synthesizes information on environmental and agricultural uses of microbial biotechnology
• Contributions from an international team of leading scholars

1	Recent Updates on Biosurfactants in the Food Industry Surekha K. Satpute, Smita S. Zinjarde, and Ibrahim M. Banat

CONTENTS

Introduction

Diverse Biological–Functional Allied Properties of Biosurfactants/Bioemulsifiers

Role of Additives in Food Preparations/Dressings/Formulations

Use of Surfactants/Emulsifiers in the Food Industry

Diminution of Adhesion and Eradication of Biofilm Formers from Food Products with the Aid of Biosurfactants/Bioemulsifiers

Use of Lactic Acid Bacteria for Biosurfactant/Bioemulsifier Production

Role of Food and Food Waste in Production of Biosurfactants/Bioemulsifiers

Biosurfactant-/Bioemulsifier-Based Food Formulations and Other Applications

Removal of Heavy Metals from Food by Using Biosurfactants

Role of Biosurfactants in Food-Processing Sanitation

Future Prospects

Conclusions

References

INTRODUCTION

Surfactants and emulsifiers have gained a large market share during the past few decades that seems to be growing with a compound annual growth rate estimate of 6% (Markets and Markets, 2016). Along with synthetic surfactant, biosurfactants (BSs) and bioemulsifiers (BEs) are also beginning to create their own commercial demand with a compound annual growth rate forecast of 8%–9% (Markets and Markets, 2016). In industry terms, it is crucial to accentuate that the use of renewable substrates tender immense competition with other markets (Satpute et al., 2017). Nature offers us several different BSs/BEs from diverse origins having varied structural and functional diversity. Saponin obtained from soap nuts (Sapindus mukorosi) (Ghagi et al., 2011), cereals (soya, wheat, and oats), lecithin from egg yolk and other proteins, casein, gelatin, wax, cholesterol, and so on are some representative examples. Among the different plant-based surfactants, lecithin has been a widely explored, natural, low-molecular-weight BS used for industrial purposes (Dickinson, 1993). The type II alveolar cells in our own lungs produce a phospholipoprotein-based surfactant to facilitate breathing and gaseous exchange. Infants lacking the ability to produce surfactant suffer from respiratory distress syndrome (Xu et al., 2011). In addition to plant- and animal-produced BSs/BEs, microorganisms represent some of the most suitable candidates for production of diverse forms of surface-active compounds.

When we consider the microbial-originated BSs/BEs, the available global literature reflects great diversity with respect to structure, composition, and properties. This wide diversity among BSs/BEs therefore offers huge applications not only in the food industry (Kralova and Sjöblom, 2009; Mnif and Ghribi, 2016; Sharma et al., 2016) but also in bioremediation (Satpute et al., 2005; Sáenz-Marta et al., 2015), agriculture (Sachdev and Cameotra, 2013), medicine (Rodrigues et al., 2006; Santos et al., 2016), and cosmetics and pharmaceuticals (Fracchia et al., 2010). In addition to the naturally available BSs/BEs, humanmade synthetic surfactants, namely, sodium dodecyl sulfate (SDS), aerosol-OT (AOT), cetytrimethyl bromide (CTAB), Triton derivatives, Sorbitan esters (also known as Spans, Tween, etc.), have been exploited extensively for various commercial applications. However, considering their toxic, nonbiodegradable nature they are not eco-friendly in nature), synthetic surfactants are not the preferred choice for biological-based applications and/or green sustainability (Kourkoutas and Banat, 2004; Campos et al., 2013).

BSs/BEs have been utilized in a variety of food formulations, preparations, and dressings as food additives. BSs like rhamnolipids (RHLs), surfactin, and sophorolipids (SLs) have been exploited in various food preparations. Presently, BS-based products are frequently seen in the market. For example, JBRR products coming from Jeneil Biosurfactant Co. US sell RHLs in different aqueous solutions of different purity levels as biofungicide. The RHL products have been proved with great potential for numerous uses. Understanding the promising implication of RHL, the United States Environmental Protection Agency (USEPA) has permitted the broad use of RHL in or on all food merchandises. RHL is anticipated to avoid and regulate zoosporic, pathogenic fungi found on horticultural and agricultural harvests (Nitschke and Costa SGVAO, 2007; ZONIX Biofungicide, 2012). The literature also depicts the frequent use of lactic acid bacterial–originated BS/BE from the genus Lactobacillus genus due to their benefits in the food industry. This chapter deals with different properties of BSs/BEs, for example, their antimicrobial, antibiofilm, antiadhesive, and nonfouling features, which are finding special services and application for the food industry. A brief description of actual and potential uses of different BSs/BEs in various sectors of the food industry and inclusion in different food formulations available in the market are detailed. Discussion on utilization of certain food and food wastes for BS production is also included.

DIVERSE BIOLOGICAL–FUNCTIONAL ALLIED PROPERTIES OF BIOSURFACTANTS/BIOEMULSIFIERS

The amphiphilic (hydrophilic and hydrophobic) nature of BSs/BEs confers unique properties, such as the ability to reduce surface and interfacial tension. Other interesting properties such as aggregation, cleansing, emulsification, foaming, wetting, phase separation, surface activity, and reduction in oil viscosity permit their exploitation in various industries. The diversity of their microbial origin—for example fungi (Zinjarde and Pant, 2002; Rufino et al., 2014), bacteria (Satpute et al., 2016), and actinomycetes (Zambry et al., 2017)—gives BSs/BEs wide structural, compositional, and functional properties. Figure 1.1 shows the main characteristics most BSs/BEs may have to be considered surfactant or emulsifier. However, it is not suggested that all the properties mentioned in Figure 1.1 are shared by all surfactant- or emulsifier-type compounds. Their basic structural organization is the main reason for their differences. The molecules with such diverse properties provide a broad range of applications and are therefore motivating researchers worldwide.

FIGURE 1.1 Representation of various biological and functional properties of biosurfactant (BS)/bioemulsifiers (BE) to be considered for potential applications.

ROLE OF ADDITIVES IN FOOD PREPARATIONS/DRESSINGS/FORMULATIONS

The use of flavoring and preserving substances in food has been a routine practice for maintaining good quality of foods since ancient times. Good flavor, rich nutrition, safety, and appealing appearance were always minimum criteria to be fulfilled in food products. In addition, cost and affordability are always main concerns for food. Many additives/ingredients are in use by the food industries, and customers today have become quite demanding in their current food requirements and constituents. We have become much more conscious of food products with regard to safety and originality. Some additives like pentosanases, hydrocolloids, and enzymes (amylases, lipases, hemicellulases, etc.) are used intensively to improve the texture and consistency of food. Other additional benefits from additives include enhancing freshness and increasing shelf life (Mnif et al., 2012). Here are some important points that should be considered during formulating any preparations in the food industry:

1. Maintaining freshness: We are aware of the hazardous effect of food-borne diseases; botulism is one of those life-threatening toxins of microbial origin. The use of antioxidants as preservatives is quite common for preventing oxidation of oils and fats in food and thus delaying or reducing the development of bad flavor.

2. Safety maintenance: Food products are subject to spoilage caused by the presence of various microorganisms like bacteria, yeast, fungi, molds, and actinomycetes. Air is an important source and facilitator of microbial growth in food products. Therefore, retaining the desired quality of the food is quite challenging, and making food safe is a major concern for all food products used for human and animal consumption.

3. Improvement and maintenance of nutritional value: Most food products contain several minerals, vitamins, fibers, sugars, fats, and proteins that ultimately affects their utilization and nutritive value. Under certain circumstances, additional nutritional components may have to be added to enrich the nutritional value of the food products; however, retaining the quality and taste of food is highly critical in performing such alterations.

4. Enhancing the texture and appearance: The addition of naturally available spices and sweeteners often improves the taste of various food products, and coloring agents are generally included to improve the appearance and appeal to consumers. In addition to spices and sweeteners, emulsifiers, stabilizers, and thickeners are used to achieve the desired homogeneity, rheological behavior, appearance, texture, acidity, and alkalinity of food (Kourkoutas and Banat, 2004).

USE OF SURFACTANTS/EMULSIFIERS IN THE FOOD INDUSTRY

Emulsifier and surfactant compounds are not new to the food industry and have been routinely used in the formulation of numerous food products over the centuries. Dairy producers, producers of fermented foods, bakeries, and breweries regularly use synthetic and natural emulsifiers and surfactants. In most dairy-based products like milk, curd, cheese, and cream, food-grade surfactants/emulsifiers are always permissible. Other products like salad, dressings, mayonnaise, deserts, and so on are often supplemented with such compounds to improve their flavor, appearance, and storage rather than as nutritional aids. Other properties that are conferred by BSs are stabilization of flavor oils and property improvement in bakery and dairy formulations (Kosaric, 2001; Kosaric and Sukan, 2014). Monoglycerides, for examples, are currently utilized as emulsifiers for numerous food products; synthetic surfactants like sorbitan esters and their ethoxylate derivatives have been added to many food products (Hasenhuettl, 2008; Tadros, 2013, 2016).

Understanding the various properties of surfactants/emulsifiers is essential to exploit them for wider industrial applications. Low-molecular-weight compounds like monoglycerides, lecithins, glycolipids, and fatty alcohols effectively reduce surface and also interfacial tension. High-molecular-weight compounds mostly composed of protein, polysaccharide-type molecules facilitate stabilization of emulsions (Satpute et al., 2010a,b). Under these circumstances, electrostatic interactions promote effective penetrating power. Different kinds of foods represent colloidal systems consisting of various forms of aggregations made up of particles and drops, thus giving the appearance of “gels.” Surfactant and polymer molecules aggregate due to a number of interactions, including van der Waals forces and repulsive forces. The mechanisms are absolutely suitable for foods with oil and fat content. Reduction in surface tension aids formation of emulsions between immiscible phases and improves the texture.

Similar mechanisms are also seen in the formation of foam in liquid systems having surface-active molecules (Campos et al., 2013). A food formulation determines various phases among particles (Kralova and Sjöblom, 2009). Basically three major types of emulsions are important in a variety of foods, as shown in Figure 1.2. This precise structural organization of surfactant molecules empowers surface active agents and emulsifiers to quintessence at the oil/water (O/W) interphase, leading to an increase in the thermodynamic stability of an unstable system (Berton-Carabin et al., 2014). Emulsifiers get their emulsifying abilities from their amphiphilic nature, making it feasible to mold with starchy and proteins fractions of food products. BSs/BEs competently emulsify and homogenize the partially digested fatty fractions. The emulsifier becomes associated with protein fractions of food ingredients, leading to their aggregations (Mnif et al., 2012). Mannoprotein-producing Saccharomyces cerevisiae facilitates the stabilization of O/W emulsions for products like ice creams and mayonnaise (Cameron et al., 1988; Moreira et al., 2016). More complex duplex and multiple emulsions, such as water in oil in water (W/O/W) and oil in water in oil (O/W/O), are also achievable (Figure 1.2).

FIGURE 1.2 Three major types of emulsions important in a variety of foods.

The purpose of adding BSs/BEs is mainly to alter or retain certain chemical (pH, tem...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Table of Contents
• Preface
• Editors
• Contributors
• Chapter 1 Recent Updates on Biosurfactants in the Food Industry
• Chapter 2 Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry
• Chapter 3 Lithic Bacteria: A Lesser-Known Group in the Biomining Arena
• Chapter 4 Microbial Surfactants: Recent Trends and Future Perspectives
• Chapter 5 In Vitro Cultivation of AMF Using Root Organ Culture: Factory of Biofertilizers and Secondary Metabolites Production
• Chapter 6 Microbial Fuel Cell: Green Bioenergy Process Technology
• Chapter 7 Expanding Avenues for Probiotic Yeast: Saccharomyces boulardii
• Chapter 8 Mechanism of Microbial Heavy Metal Accumulation from a Polluted Environment and Bioremediation
• Chapter 9 Enabling System Biology in Yeast for the Production of Advanced Biofuels
• Chapter 10 Beneficial Effects of Dairy Foods Enriched with Prebiotics and Probiotics
• Chapter 11 Bacterial Endophytes as Cell Factories for Sustainable Agriculture
• Chapter 12 Role of Exopolysaccharides in Cancer Prevention
• Chapter 13 Probiotics and Its Efficacy Assessment in Diabetic Intervention
• Chapter 14 Bacterial Metabolites in Food Preservation
• Chapter 15 Trichoderma spp. in Bioremediation: Current Status and Scope
• Chapter 16 Probiotics and Their Applications in Aquaculture
• Chapter 17 Impact of Biogenic Silver Nanoparticles on Plant Pathogenic Fungi
• Chapter 18 Engineering Microbial Cell Factories for Improved Whey Fermentation to Produce Bioethanol
• Chapter 19 Analytical Potential of Bacterial Spores for Assessment of Milk Quality
• Index