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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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500094X |
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| author | Hong Liu Qiaojuan Yan Yuchuan Wang Yanxiao Li Zhengqiang Jiang |
| author_facet | Hong Liu Qiaojuan Yan Yuchuan Wang Yanxiao Li Zhengqiang Jiang |
| author_sort | Hong Liu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-78e7945bdef740c8909d9b0aa096c0c3 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-78e7945bdef740c8909d9b0aa096c0c32025-02-12T05:32:43ZengElsevierFood Chemistry: X2590-15752025-01-0125102247Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread makingHong Liu0Qiaojuan Yan1Yuchuan Wang2Yanxiao Li3Zhengqiang Jiang4Key Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, Beijing 100083, China; Corresponding authors.Department of Nutrition and Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, Henan, ChinaDepartment of Nutrition and Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S259015752500094XPoly-γ-glutamic acidBacillus velezensisFed-batch fermentationComputational fluid dynamicsFrozen doughBread |
| spellingShingle | Hong Liu Qiaojuan Yan Yuchuan Wang Yanxiao Li Zhengqiang Jiang Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making Food Chemistry: X Poly-γ-glutamic acid Bacillus velezensis Fed-batch fermentation Computational fluid dynamics Frozen dough Bread |
| title | Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making |
| title_full | Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making |
| title_fullStr | Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making |
| title_full_unstemmed | Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making |
| title_short | Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making |
| title_sort | efficient production of poly γ glutamic acid using computational fluid dynamics simulations by bacillus velezensis for frozen dough bread making |
| topic | Poly-γ-glutamic acid Bacillus velezensis Fed-batch fermentation Computational fluid dynamics Frozen dough Bread |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500094X |
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