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Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production

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Abstract

Twenty-eight strains of lactic acid bacteria (LAB) were characterized for the ability to express enzymes of interest (including protease, xylanase, α-amylase, laccase, and glucose oxidase) as well as the ability to produce exopolysaccharide (EPS). The screening of enzyme capability for all LAB strains proceeded in a progressive 3-stage manner that helps to profile the efficiency of LAB strains in expressing chosen enzymes (Stage 1), highlights the strains with affinity for flour as the substrate (Stage 2), and discerns strains that can adapt well in a simulated starter environment (Stage 3). The theoretical ability of LAB to express these enzymes was also assessed using Basic Local Alignment Search Tool (BLAST) analysis to identify the underlying genes in the whole genome sequence. By consolidating both experimental data and information obtained from BLAST, three LAB strains were deemed optimal in expressing enzymes, namely, Lb. delbrueckii subsp. bulgaricus (RBL 52), Lb. rhamnosus (RBL 102), and Lb. plantarum (ATCC 10241). Meanwhile, EPS-producing capabilities were observed for 10 out of 28 LAB strains, among which, Lactococcus lactis subsp. diacetylactis (RBL 37) had the highest total EPS yield (274.15 mg polysaccharide/L culture) and produced 46.2% polysaccharide with a molecular mass of more than 100 kDa.

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Acknowledgements

The authors are thankful to Dongyun Jung for the help with the genome sequencing and Pratibha Sharma for maintaining the strains.

Funding

This study was financially supported by the “Ministère de l’Agriculture, des Pêcheries, et de l’Alimentation du Québec” (MAPAQ), through the “Consortium de Recherche Innovation Transformation Alimentaire” (RITA) and by local Québec Industries (e.g., Première Moisson, Boulangerie St-Méthode, France Délices, Moulins de Soulanges, Lallemand).

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Authors and Affiliations

  1. Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada

    YiNing Dong, Jennifer Ronholm & Salwa Karboune

  2. Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Quebec City, QC, Canada

    Ismail Fliss

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  1. YiNing Dong
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  2. Jennifer Ronholm
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  4. Salwa Karboune
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Contributions

YD: investigation, methodology, formal analysis, data curation, and writing—the initial draft. JR and IF: methodology, validation, and writing—review and editing. SK: conceptualization, validation, supervision, project administration, and writing—review and editing. All authors reviewed and approved the submitted version.

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Correspondence to Salwa Karboune.

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Dong, Y., Ronholm, J., Fliss, I. et al. Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production. Probiotics & Antimicro. Prot. (2024). https://doi.org/10.1007/s12602-024-10270-y

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