Novel Lactobacillaceae strains and consortia to produce propionate‐containing fermentates as biopreservatives

Abstract

AbstractBiopreservation refers to the use of natural or controlled microbial single strains or consortia, and/or their metabolites such as short‐chain carboxylic acids (SCCA), to improve the shelf‐life of foods. This study aimed at establishing a novel Lactobacillaceae‐driven bioprocess that led to the production of the SCCA propionate through the cross‐feeding on 1,2‐propanediol (1,2‐PD) derived from the deoxyhexoses rhamnose or fucose. When grown as single cultures in Hungate tubes, strains of Lacticaseibacillus rhamnosus preferred fucose over rhamnose and produced 1,2‐PD in addition to lactate, acetate, and formate, while Limosilactobacillus reuteri metabolized 1,2‐PD into propionate, propanol and propanal. Loigolactobacillus coryniformis used fucose to produce 1,2‐PD and only formed propionate when supplied with 1,2‐PD. Fermentates collected from batch fermentations in bioreactor using two‐strain consortia (L. rhamnosus and L. reuteri) or fed‐batch fermentations of single strain cultures of L. coryniformis with rhamnose contained mixtures of SCCA consisting of mainly lactate and acetate and also propionate. Synthetic mixtures that contained SCCA at concentrations present in the fermentates were more antimicrobial against Salmonella enterica if propionate was present. Together, this study (i) demonstrates the potential of single strains and two‐strain consortia to produce propionate in the presence of deoxyhexoses extending the fermentation metabolite profile of Lactobacillaceae, and (ii) emphasizes the potential of applying propionate‐containing fermentates as biopreservatives.