1. Enhancing lactic acid tolerance in Fructilactobacillus sanfranciscensis via adaptive evolution for sourdough fermentation applications.
- Author
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Byun JA, Han NR, Yun EJ, Cheon S, Song S, Shim S, Lee SH, and Kim KH
- Subjects
- Hydrogen-Ion Concentration, Taste, Humans, Fermentation, Bread microbiology, Food Microbiology, Lactic Acid metabolism
- Abstract
Fructilactobacillus sanfranciscensis is extensively used in the food industry, notably for sourdough fermentation; however, its mass production is hindered by growth inhibition due to lactic acid accumulation in the medium. This study aimed to enhance the acid tolerance of F. sanfranciscensis SPC-SNU 70-4 via adaptive laboratory evolution (ALE) to improve its viability as an industrial sourdough starter. The ALE process involved sequential cultivation under progressively acidic conditions. As a result, the strain had significantly improved growth rates that were 1.4- and 1.2-fold higher than those of the parental strain at pH 6.5 and 4.1, respectively. Comparative analyses of the fermentation and metabolite profiles using GC/TOF-MS and SPME-GC/MS revealed that the evolved strain not only retained but, in some cases, enhanced the production of key metabolites essential for the flavor of bread. Sensory evaluation confirmed that the sourdough bread produced with the evolved strain maintained desirable sensory attributes comparable to those produced by the parental strain. These findings highlight the potential of the evolved F. sanfranciscensis as a robust starter culture in the food industry, particularly its enhanced tolerance to acidic environments without any compromise to the sensory quality of the resulting sourdough products., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests., (Copyright © 2024 Elsevier B.V. All rights reserved.)
- Published
- 2025
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