Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties

Yay C., Cinar Z. O., Donmez S., Tumer T., GÜNEŞER O., Hosoglu M. I.

Bioresource Technology, cilt.403, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 403
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.biortech.2024.130832
  • Dergi Adı: Bioresource Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, Geobase, INSPEC, MEDLINE, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Alternative protein, Functional foods, Microalgae, Operational conditions, Sustainability
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This study focused on optimizing the production of fermented Spirulina (FS) products using a bioactivity-guided strategy with Lactobacillus helveticus B-4526 and Kluyveromyces marxianus Y-329 in a 3-L bioreactor. Various operating conditions, including aeration rates and pH modes, were tested. While both microorganisms thrived under all conditions, the “cascade” mode, controlling dissolved oxygen, enhanced protein hydrolysis and antioxidant activity, as confirmed by SDS-PAGE and DPPH/TEAC assays, respectively. Screening revealed that “cascade” FS significantly decreased viability of colon cancer cells (HT-29) in a dose-dependent manner, with up to a 72 % reduction. Doses ≤ 500 μg mL−1 of “cascade” FS proved safe and effective in suppressing NO release without compromising cellular viability. Additionally, “cascade” FS exhibited diverse volatile organic compounds and reducing the characteristic “seaweed” aroma. These findings highlight “cascade” FS as a promising alternative food source with improved bioactive properties, urging further exploration of its bioactive compounds, particularly bioactive peptides.