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

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dc.authoridYay, Cansu/0000-0001-7715-4815
dc.authoridDonmez, Serhat/0000-0002-6301-7243
dc.contributor.authorYay, Cansu
dc.contributor.authorCinar, Zeynep Ozlem
dc.contributor.authorDonmez, Serhat
dc.contributor.authorTumer, Tugba Boyunegmez
dc.contributor.authorGuneser, Onur
dc.contributor.authorHosoglu, Muge Isleten
dc.date.accessioned2025-01-27T20:12:18Z
dc.date.available2025-01-27T20:12:18Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis 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 mu g 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye [218M389]; Canakkale Onsekiz Mart University [FYL-2022-4029]; Gebze Technical University, Gebze Enzyme Recognition Center (Kocaeli, Turkiye)
dc.description.sponsorshipThis study was funded by The Scientific and Technological Research Council of Turkiye (Grant number 218M389). A part of bioactivity studies was partially supported by Canakkale Onsekiz Mart University (Scientific Research Projects, Project No: FYL-2022-4029). The authors would like to thank Prof. Dr. Yonca Karagul Yuceer from Canakkale Onsekiz Mart University, Food Engineering Department (Canakkale, Turkiye) for her contribution and supports in sensory evaluations and also the Gebze Technical University, Gebze Enzyme Recognition Center (Kocaeli, Turkiye) for providing laboratory infrastructure and support.
dc.identifier.doi10.1016/j.biortech.2024.130832
dc.identifier.issn0960-8524
dc.identifier.issn1873-2976
dc.identifier.pmid38754558
dc.identifier.scopus2-s2.0-85193290784
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.biortech.2024.130832
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20904
dc.identifier.volume403
dc.identifier.wosWOS:001291675100001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofBioresource Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMicroalgae
dc.subjectOperational conditions
dc.subjectFunctional foods
dc.subjectAlternative protein
dc.subjectSustainability
dc.titleOptimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties
dc.typeArticle

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