Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production
Abstract
:1. Introduction
2. Material and Methods
2.1. Bacterial Strains and Growth Conditions
2.2. Experimental Design
2.3. Analytical Procedures
2.4. Determination of BLIS Antimicrobial Activity
2.5. Calculation of Fermentation Parameters
2.6. Statistical Study
3. Results and Discussion
3.1. Cell Growth
3.2. Polydextrose/Glucose Consumption and Lactic Acid Production
3.3. Antimicrobial Activity of BLIS
3.4. Statistical Analyses
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Run | pH | Polydextrose Concentration (%) | Rotational Speed (rpm) | Temperature (°C) |
---|---|---|---|---|
Control A a | 5.0 | 0 | 100 | 30 |
Control B b | 6.0 | 0 | 100 | 30 |
1 | 4.0 | 0.50 | 50 | 25 |
2 | 6.0 | 0.50 | 50 | 35 |
3 | 4.0 | 1.50 | 50 | 35 |
4 | 6.0 | 1.50 | 50 | 25 |
5 | 4.0 | 0.50 | 150 | 35 |
6 | 6.0 | 0.50 | 150 | 25 |
7 | 4.0 | 1.50 | 150 | 25 |
8 | 6.0 | 1.50 | 150 | 35 |
9 c | 5.0 | 1.00 | 100 | 30 |
10 c | 5.0 | 1.00 | 100 | 30 |
11 c | 5.0 | 1.00 | 100 | 30 |
12 c | 5.0 | 1.00 | 100 | 30 |
Run | X (gDW L−1) a | µmax (h−1) b | tg (h) c | YX/S (gX gS−1) d | YP/X (gP gX−1) e | QX (gX L−1 h−1) f |
---|---|---|---|---|---|---|
Control A g | 3.78 ± 0.06 | 0.94 ± 0.01 | 0.75 ± 0.02 | 0.46 ± 0.00 | 1.63 ± 0.07 | 0.16 ± 0.00 |
Control B h | 4.38 ± 0.01 | 0.89 ± 0.03 | 0.89 ± 0.03 | 0.38 ± 0.02 | 1.65 ± 0.13 | 0.18 ± 0.00 |
1 | 5.00 ± 0.23 | 0.93 ± 0.02 | 0.76 ± 0.02 | 0.61 ± 0.15 | 1.02 ± 0.05 | 0.20 ± 0.01 |
2 | 7.00 ± 1.11 | 0.87 ± 0.01 | 0.83 ± 0.01 | 0.46 ± 0.08 | 1.56 ± 0.20 | 0.29 ± 0.04 |
3 | 1.09 ± 0.34 | 0.84 ± 0.16 | 0.88 ± 0.21 | 0.52 ± 0.22 | 1.52 ± 0.10 | 0.37 ± 0.01 |
4 | 7.08 ± 0.41 | 0.99 ± 0.01 | 0.70 ± 0.00 | 2.96 ± 0.34 | 0.15 ± 0.12 | 0.29 ± 0.02 |
5 | 5.17 ± 0.27 | 0.84 ± 0.06 | 0.87 ± 0.07 | 0.75 ± 0.18 | 0.98 ± 0.08 | 0.21 ± 0.01 |
6 | 7.34 ± 0.70 | 0.71 ± 0.04 | 1.03 ± 0.06 | 2.40 ± 0.42 | 0.55 ± 0.02 | 0.21 ± 0.17 |
7 | 5.25 ± 0.03 | 0.95 ± 0.02 | 0.75 ± 0.03 | 1.10 ± 0.51 | 0.53 ± 0.35 | 0.21 ± 0.00 |
8 | 10.24 ± 0.16 | 0.77 ± 0.04 | 0.95 ± 0.06 | 1.14 ± 0.14 | 0.63 ± 0.05 | 0.42 ± 0.01 |
9 i | 4.94 ± 0.26 | 0.68 ± 0.01 | 1.07 ± 0.02 | 0.61 ± 0.02 | 1.90 ± 0.12 | 0.20 ± 0.01 |
10 i | 3.69 ± 0.08 | 0.90 ± 0.02 | 0.80 ± 0.02 | 0.61 ± 0.25 | 1.94 ± 0.37 | 0.15 ± 0.00 |
11 i | 5.38 ± 0.13 | 0.97 ± 0.00 | 0.72 ± 0.00 | 0.66 ± 0.05 | 1.76 ± 0.01 | 0.22 ± 0.00 |
12 i | 5.02 ± 0.21 | 0.92 ± 0.03 | 0.77 ± 0.03 | 0.61 ± 0.06 | 1.89 ± 0.07 | 0.20 ± 0.01 |
Mean j | 4.75 ± 0.17 | 0.87 ± 0.01 | 0.84 ± 0.02 | 0.62 ± 0.09 | 1.87 ± 0.14 | 0.19 ± 0.01 |
Run | pH Decrease | S (gS L−1) a | P (gP L−1) b | qS (gS gX−1 h−1) c | qP (gP gX−1 h−1) d | YP/S (gP gS−1) e | QP (gP L−1 h−1) f |
---|---|---|---|---|---|---|---|
Control A g | 1.07 ± 0.04 | 8.08 ± 0.08 | 6.12 ± 0.33 | 0.09 ± 0.00 | 0.07 ± 0.00 | 0.76 ± 0.05 | 0.26 ± 0.01 |
Control B h | 1.89 ± 0.03 | 11.44 ± 0.58 | 7.16 ± 0.58 | 0.11 ± 0.00 | 0.07 ± 0.01 | 0.64 ± 0.07 | 0.30 ± 0.02 |
1 | 0.39 ± 0.09 | 7.75 ± 2.18 | 4.84 ± 0.43 | 0.07 ± 0.02 | 0.04 ± 0.00 | 0.65 ± 0.15 | 0.20 ± 0.02 |
2 | 1.87 ± 0.02 | 15.00 ± 1.34 | 11.65 ± 0.47 | 0.09 ± 0.02 | 0.06 ± 0.01 | 0.71 ± 0.04 | 0.44 ± 0.02 |
3 | 0.21 ± 0.06 | 1.72 ± 0.20 | 1.14 ± 0.53 | 0.09 ± 0.03 | 0.06 ± 0.04 | 0.67 ± 0.35 | 0.048 ± 0.02 |
4 | 1.90 ± 0.06 | 2.32 ± 0.12 | 1.06 ± 0.84 | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.46 ± 0.38 | 0.044 ± 0.04 |
5 | 0.64 ± 0.01 | 6.76 ± 1.67 | 5.01 ± 0.07 | 0.06 ± 0.06 | 0.04 ± 0.04 | 0.76 ± 0.13 | 0.21 ± 0.03 |
6 | 2.05 ± 0.03 | 2.98 ± 0.58 | 3.97 ± 0.45 | 0.01 ± 0.02 | 0.02 ± 0.02 | 1.35 ± 0.17 | 0.16 ± 0.02 |
7 | 0.30 ± 0.01 | 4.58 ± 1.77 | 2.69 ± 1.80 | 0.04 ± 0.01 | 0.02 ± 0.01 | 0.53 ± 0.03 | 0.11 ± 0.08 |
8 | 1.94 ± 0.01 | 8.82 ± 0.09 | 6.35 ± 0.50 | 0.04 ± 0.00 | 0.02 ± 0.00 | 0.73 ± 0.12 | 0.26 ± 0.02 |
9 i | 1.14 ± 0.03 | 7.90 ± 1.42 | 9.21 ± 0.28 | 0.01 ± 0.01 | 0.08 ± 0.00 | 0.59 ± 0.05 | 0.38 ± 0.01 |
10 i | 1.26 ± 0.02 | 6.06 ± 2.77 | 7.18 ± 1.33 | 0.07 ± 0.03 | 0.08 ± 0.01 | 1.27 ± 0.29 | 0.30 ± 0.06 |
11 i | 1.21 ± 0.11 | 7.90 ± 0.56 | 9.22 ± 0.21 | 0.06 ± 0.01 | 0.07 ± 0.00 | 1.17 ± 0.09 | 0.38 ± 0.01 |
12 i | 1.26 ± 0.04 | 7.93 ± 0.56 | 9.22 ± 0.21 | 0.07 ± 0.007 | 0.08 ± 0.003 | 1.15 ± 0.089 | 0.38 ± 0.009 |
Mean j | 1.22 ± 0.05 | 7.45 ± 1.33 | 8.70 ± 0.50 | 0.05 ± 0.016 | 0.08 ± 0.006 | 1.04 ± 0.131 | 0.36 ± 0.02 |
Time (h) | 0 | 3 | 4 | 6 | 9 | 12 | 15 | 18 | 21 | 24 |
---|---|---|---|---|---|---|---|---|---|---|
Biomass Concentration | ||||||||||
PC1 | −0.020 | 0.088 | 0.122 | 0.170 | 0.198 | 0.171 | 0.172 | 0.166 | 0.140 | |
PC2 | −0.388 | −0.061 | 0.060 | 0.077 | −0.063 | −0.055 | −0.062 | −0.033 | −0.044 | |
PC3 | −0.073 | 0.302 | 0.230 | 0.054 | −0.044 | 0.022 | 0.099 | 0.192 | 0.224 | |
Substrate concentration | ||||||||||
PC1 | −0.103 | −0.188 | −0.199 | −0.199 | −0.199 | −0.183 | −0.181 | −0.132 | −0.177 | |
PC2 | 0.198 | 0.022 | −0.055 | −0.071 | −0.089 | −0.122 | −0.177 | −0.122 | −0.202 | |
PC3 | 0.297 | 0.166 | 0.123 | 0.101 | 0.073 | 0.073 | 0.022 | 0.111 | 0.098 | |
Lactic acid concentration | ||||||||||
PC1 | 0.144 | 0.177 | 0.191 | 0.202 | 0.199 | 0.177 | 0.163 | 0.161 | 0.166 | |
PC2 | −0.270 | −0.211 | −0.033 | 0.024 | 0.095 | 0.200 | 0.223 | 0.233 | 0.254 | |
PC3 | −0.155 | −0.077 | −0.044 | 0.022 | 0.093 | 0.140 | 0.073 | 0.054 | 0.099 | |
pH | ||||||||||
PC1 | 0.193 | 0.194 | 0.199 | 0.185 | 0.173 | 0.170 | 0.170 | 0.176 | 0.161 | |
PC2 | −0.023 | −0.033 | −0.055 | −0.022 | −0.202 | −0.199 | −0.202 | −0.207 | −0.199 | |
PC3 | 0.092 | −0.041 | −0.116 | −0.116 | −0.061 | −0.077 | −0.055 | 0.043 | 0.088 | |
BLIS activity against E. faecium 101 | ||||||||||
PC1 | −0.022 | −0.044 | ||||||||
PC2 | 0.221 | −0.303 | ||||||||
PC3 | −0.064 | 0.326 | ||||||||
BLIS activity against E. coli | ||||||||||
PC1 | 0.033 | 0.072 | ||||||||
PC2 | −0.163 | 0.022 | ||||||||
PC3 | 0.422 | 0.414 |
Response | Model | R2 | R2 Adj | R2 Pred |
---|---|---|---|---|
PC1 | PC1 = −53.21 + 19.40 X1 − 0.87 X2 + 0.055 X3 − 0.554 X4 − 1.532 X12 + 0.433 X1X2 − 0.001 X1X3 + 0.073 X1X4 | 0.9852 | 0.9809 | 0.9794 |
PC2 | PC2 = −70.32 + 28.46 X1 − 1.75 X2 + 0.077 X3 − 0.184 X4 − 2.932 X12 − 0.101 X1X2 − 0.011 X1X3 + 0.076 X1X4 | 0.8919 | 0.8599 | 0.8536 |
PC3 | PC3 = 67.87 − 25.57 X1 − 0.94 X2 + 0.022 X3 − 0.606 X4 + 2.188 X12 − 0.101 X1X2 – 0.004 X1X3 + 0.166 X1X4 | 0.8402 | 0.7928 | 0.7582 |
PC1 | PC2 | PC3 | |||||||
---|---|---|---|---|---|---|---|---|---|
Source | df | SS | p | df | SS | p | df | SS | p |
Model | 8 | 858.20 | 0.00 | 8 | 127.80 | 0.00 | 8 | 90.80 | 0.00 |
Linear | 4 | 829.50 | 0.00 | 4 | 49.39 | 0.00 | 4 | 37.23 | 0.00 |
pH | 1 | 797.90 | 0.00 | 1 | 0.08 | 0.72 | 1 | 3.43 | 0.03 |
Polydextrose | 1 | 9.50 | 0.00 | 1 | 30.00 | 0.00 | 1 | 12.29 | 0.00 |
Rotational speed | 1 | 0.61 | 0.47 | 1 | 7.87 | 0.00 | 1 | 0.16 | 0.62 |
Temperature | 1 | 21.70 | 0.00 | 1 | 11.48 | 0.00 | 1 | 21.35 | 0.00 |
Quadratic | 1 | 18.60 | 0.00 | 1 | 68.42 | 0.00 | 1 | 38.00 | 0.00 |
pH × pH | 1 | 18.60 | 0.00 | 1 | 68.42 | 0.00 | 1 | 38.00 | 0.00 |
Interactions | 3 | 10.20 | 0.00 | 3 | 10.01 | 0.00 | 3 | 15.57 | 0.00 |
pH × Polydextrose | 1 | 1.09 | 0.14 | 1 | 0.06 | 0.76 | 1 | 0.06 | 0.77 |
pH × R. speed | 1 | 5.89 | 0.00 | 1 | 7.45 | 0.00 | 1 | 1.00 | 0.22 |
pH × Temperature | 1 | 3.17 | 0.02 | 1 | 2.50 | 0.05 | 1 | 14.51 | 0.00 |
Error | 27 | 12.86 | 27 | 15.50 | 27 | 17.27 | |||
Total | 35 | 871.1 | 35 | 143.3 | 35 | 108.1 |
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Wanderley Porto, M.C.; de Souza de Azevedo, P.O.; Lourenço, F.R.; Converti, A.; Vitolo, M.; Oliveira, R.P.d.S. Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production. Microorganisms 2022, 10, 1898. https://doi.org/10.3390/microorganisms10101898
Wanderley Porto MC, de Souza de Azevedo PO, Lourenço FR, Converti A, Vitolo M, Oliveira RPdS. Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production. Microorganisms. 2022; 10(10):1898. https://doi.org/10.3390/microorganisms10101898
Chicago/Turabian StyleWanderley Porto, Maria Carolina, Pamela Oliveira de Souza de Azevedo, Felipe Rebello Lourenço, Attilio Converti, Michele Vitolo, and Ricardo Pinheiro de Souza Oliveira. 2022. "Effect of Polydextrose on the Growth of Pediococcus pentosaceus as Well as Lactic Acid and Bacteriocin-like Inhibitory Substances (BLIS) Production" Microorganisms 10, no. 10: 1898. https://doi.org/10.3390/microorganisms10101898