Design of bacterial consortia for fermentation of novel food mixing milk and lupin flour
2017
Canon, Fanny | Mariadassou, Mahendra | Falentin, Hélène | Parayre, Sandrine | Maillard, Marie-Bernadette | Madec, Marie-Noelle | Valence-Bertel, Florence | Laroute, Valerie | DAVERAN MINGOT, Marie-Line | Bousquet, Muriel | Thierry, Anne | Gagnaire, Valerie
Lactic acid bacteria (LAB) are widely used to ferment a variety of food resources. To ferment ‘new’ resources developed in the context of sustainable food systems, such as animal and plant mixes, the challenge consists in designing de novo specific consortia of strains that bring extra sensory and nutritional benefits to these raw materials. In our approach, we chose the strains on their capability to use the main components present in animal and legume resources. This was challenging because it needs to bring together bacteria that do not naturally colonize the same habitats. For that purpose, we used different lactobacilli and lactococci strains. In order to design LAB consortia capable to hydrolyze the proteins and the carbohydrates of a mixed food composed of bovine milk and lupine flour, we developed a strategy that consisted in: i) selecting from an in silico studyseveral mesophilic homofermentative LAB species, showing a high prevalence of the genes required to catabolize lupine and/or milk carbohydrates; ii) screening in vitro a pool of strains of these selected species for their ability to use milk and/or lupine carbohydrate and proteins; and iii) designing consortia of strains exhibiting complementary functional properties
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