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Author: search.filters.author.Gullo, MariaHas files: No

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    Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid
    (2022-11-17)
    Krusong, Warawut
    ;
    La China, Salvatore
    ;
    Pothimon, Ruttipron
    ;
    Gullo, Maria
    In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate. The strain was identified as Paenibacillus azoreducens by 16S rRNA analysis (99.85% similarity with P. azoreducens CM1<sup>T</sup>). Acetic acid is the main component of vinegar but also an industrial commodity produced by chemical synthesis. Sustainable routes for obtaining acetic acid are of great interest for decreasing the environmental impact generated by chemical syntheses. Biological acetic acid production is effective for vinegar production by acetic acid bacteria, but it cannot economically compete with the chemical synthesis for producing it as a pure commodity. Considering the need to improve the yield of pure acetic acid produced by microbial conversions, in this study, P8 strain was chosen for designing processes in different fermentation conditions. Tests were conducted in single and semi-continuous systems, using rice wine as substrate. Acetic acid produced by P8 strain was compared with that of Acetobacter pasteurianus (UMCC 2951), a strain known for producing acetic acid from rice wine. Even though the fermentation performances of P. azoreducens P8 were slightly lower than those of acetic acid bacteria usually used for vinegar production, results highlight its suitability for producing acetic acid. The final acetic acid produced by P. azoreducens P8 was 73 g/L, in a single stage fermentation, without losses. In nine cycles of semi-continuous regime the average of acetification rate was 0.814 (g/L/days). Two main attributes of P. azoreducens P8 are of relevance for producing acetic acid, namely the ability to grow at temperature higher (+ 37°C), than mesophilic acetic acid bacteria, and the absence of cytoplasmic assimilation of acetic acid. These features allow to design multiple strains cultures, in which P. azoreducens can acts as a helper strain. Based on our results, the new isolate P. azoreducens P8 can be propagated in fermenting broths for boosting acetic acid production, under the selected conditions, and used in combination with acetic acid bacteria to produce biological acetic acid, as a non-food grade commodity.
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    Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper
    (2022-04-01)
    Pothimon, Ruttipron
    ;
    Krusong, Warawut
    ;
    Daetae, Pawinee
    ;
    Tantratian, Sumate
    ;
    Gullo, Maria
    Determination of volatile organic components (VOC) produced in high acid upland rice vinegar was conducted using GC-MS. Acetic acid and ethyl acetate at 9.11% and 2.69% (v/v), respectively, were major VOC found in the vinegar while the others were isobutyl acetate, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, phenethyl acetate and phenethyl alcohol. Subsequently, vinegar and VOC were tested, in vitro, for their inhibition on conidia germination of 10<sup>3</sup> conidia/mL of Aspergillus flavus. The exposure with 10% (v/v) of vapor-phase vinegar and pure acetic acid completely inhibited the germination of conidia with 30 min exposure, while VOC mixture of 9.11% (v/v) acetic acid, 0.08% (v/v) isoamyl alcohol, 0.45% (v/v) phenethyl alcohol and 0.01% (v/v) isobutyl alcohol with 45 min exposure could achieve the same target. Then, vinegar vapor was tested on the inhibition of conidia germination and aflatoxin production of A. flavus during 90 d subsequent storage of dried chili pepper. Complete inhibition of conidia germination and aflatoxin production were achieved with the 40 min exposure of 1.04 ± 0.03 mmol/L of vaporized vinegar. Our results showed that fumigation of upland rice vinegar containing antifungal VOC is a simple and an economical method for commercial preservation of dried chili pepper. Upland rice vinegar is a novel bio-fumigant for prevention of mycotoxin production in dried food and feed products during storage.
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    Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042
    (2021-05-01)
    Ali, Ali Muhammed Moula
    ;
    Gullo, Maria
    ;
    Rai, Amit Kumar
    ;
    Bavisetty, Sri Charan Bindu
    BACKGROUND: The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio-iron, essential free amino acids, and fatty acids vital for human health. RESULTS: Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), azino-bis (3-ethylbenzothiaziline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio-iron (2–3%) compared with heat-processed CG (85 °C for 15 min), in which bio-iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n-6 indicated a low level of lipid oxidation. CONCLUSION: Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio-iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry.
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    Production of fibrinolytic enzymes during food production
    (2021-01-01)
    Ali, Ali Muhammed Moula
    ;
    Bavisetty, Sri Charan Bindu
    ;
    Gullo, Maria
    ;
    Lertsiri, Sittiwat
    ;
    Morris, John
    Fibrinolytic enzymes (FEs) are peptidases that cleave the fibrin mesh of thrombus clots, which are the primary causative agents for cardiovascular diseases. Several sources of FEs have been documented. However, microbial origin FEs have gained the spotlight due to their advantages such as ease of handling, substrate specificity, ease for genetic manipulation for upscale enzyme production. Several promising and potential strains have been isolated, especially from traditional fermented foods. In this context, this chapter aims to through some spotlight on the production of FEs through statistical optimization for fermentative bioprocessing, and genetic engineering approaches with strains isolated from diverse sources. Further, their postextraction stages for enzyme recovery (purification), biochemical and kinetic parameters have also been discussed concerning enzymes isolated from Asia traditional fermented foods to date. Microbial FEs, especially those from fermented foods, can be developed as functional foods, additives, or drugs against thrombolytic diseases.
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    Conducting High acetic acid and temperature acetification processes by Acetobacter pasteurianus UMCC 2951
    (2020-11-01)
    Pothimon, Ruttipron
    ;
    Gullo, Maria
    ;
    La China, Salvatore
    ;
    Thompson, Anthony Keith
    ;
    Krusong, Warawut
    In this study Acetobacter pasteurianus strain UMCC 2951 was tested as a microbial starter to conduct acetification processes by repeatedly cultivation cycles under high temperature acetification at 40 ± 1 °C. Acid production and acetification rate increased with repeated cultures under high temperature acetification as adaptation period increased, but were still lower than acetification at 30 ± 1 °C. However, the addition of 0.15 % calcium chloride reduced the negative effects of 40 ± 1 °C on both acid production and acetification rate compared to 30 ± 1 °C. A strong decrease in fatty acids and phosphatidylethanolamine and increases in phosphatidylcholine and phosphatidylglycerol in cell membranes were found under high acid and high temperature acetification. In addition, transmission electron microscope images reveal a more compact cell wall when calcium chloride was added to the cultivation medium. The strategy used in this study confirmed that the use of acetic acid bacteria as microbial starters could be effective also at temperature above the optimal values, when acetification processes are managed through repeated semi-continuous cycles.