Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making
This study aimed to evaluate poly-γ-glutamic acid (γ-PGA) production by the glutamic-dependent strain Bacillus velezensis CAU263 through fed-batch fermentation in a 5-L fermenter. A remarkable γ-PGA yield of 60.4 g/L with a conversion rate of 0.97 g/g (γ-PGA/L‑sodium glutamate) was achieved. To furt...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500094X |
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| Summary: | This study aimed to evaluate poly-γ-glutamic acid (γ-PGA) production by the glutamic-dependent strain Bacillus velezensis CAU263 through fed-batch fermentation in a 5-L fermenter. A remarkable γ-PGA yield of 60.4 g/L with a conversion rate of 0.97 g/g (γ-PGA/L‑sodium glutamate) was achieved. To further enhance the γ-PGA yield, computational fluid dynamics (CFD) simulations were performed to optimize impeller combinations. With the adoption of six-semicircular blade Rushton turbine and four-skewed wide blade impellers (with a 20 % increase in impeller diameter), B. velezensis CAU263 produced a staggering 80.7 g/L of γ-PGA with a conversion rate of 1.29 g/g (γ-PGA/L‑sodium glutamate). Furthermore, γ-PGA greatly improved the fermentation properties of frozen dough, yielding a 21.3 % increase in the specific volume of frozen dough bread and a remarkable 38.3 % reduction in hardness. Therefore, an efficient strategy for B. velezensis producing γ-PGA was provided, and the γ-PGA has tremendous potential as a cryoprotectant agent in the baking industry. |
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| ISSN: | 2590-1575 |