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The nutritional composition and cell size of microbial biomass for food applications are defined by the growth conditions

Myrsini Sakarika (UGent) , Frederiek-Maarten Kerckhof (UGent) , Lotte Van Peteghem, Alexandra Pinto Martins Pereira (UGent) , Tim Van Den Bossche (UGent) , Robbin Bouwmeester (UGent) , Ralf Gabriels (UGent) , Delphi Van Haver (UGent) , Barbara Ulčar (UGent) , Lennart Martens (UGent) , et al.
(2023) MICROBIAL CELL FACTORIES. 22(1).
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Abstract
BackgroundIt is increasingly recognized that conventional food production systems are not able to meet the globally increasing protein needs, resulting in overexploitation and depletion of resources, and environmental degradation. In this context, microbial biomass has emerged as a promising sustainable protein alternative. Nevertheless, often no consideration is given on the fact that the cultivation conditions affect the composition of microbial cells, and hence their quality and nutritional value. Apart from the properties and nutritional quality of the produced microbial food (ingredient), this can also impact its sustainability. To qualitatively assess these aspects, here, we investigated the link between substrate availability, growth rate, cell composition and size of Cupriavidus necator and Komagataella phaffii.ResultsBiomass with decreased nucleic acid and increased protein content was produced at low growth rates. Conversely, high rates resulted in larger cells, which could enable more efficient biomass harvesting. The proteome allocation varied across the different growth rates, with more ribosomal proteins at higher rates, which could potentially affect the techno-functional properties of the biomass. Considering the distinct amino acid profiles established for the different cellular components, variations in their abundance impacts the product quality leading to higher cysteine and phenylalanine content at low growth rates. Therefore, we hint that costly external amino acid supplementations that are often required to meet the nutritional needs could be avoided by carefully applying conditions that enable targeted growth rates.ConclusionIn summary, we demonstrate tradeoffs between nutritional quality and production rate, and we discuss the microbial biomass properties that vary according to the growth conditions.
Keywords
Amino acid profile, Growth rate, Nucleic acid, Nutritional quality, Protein profile, FED-BATCH, CHEMOSTAT, PROFILES, PROTEIN, DNA

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MLA
Sakarika, Myrsini, et al. “The Nutritional Composition and Cell Size of Microbial Biomass for Food Applications Are Defined by the Growth Conditions.” MICROBIAL CELL FACTORIES, vol. 22, no. 1, 2023, doi:10.1186/s12934-023-02265-1.
APA
Sakarika, M., Kerckhof, F.-M., Van Peteghem, L., Pinto Martins Pereira, A., Van Den Bossche, T., Bouwmeester, R., … Rabaey, K. (2023). The nutritional composition and cell size of microbial biomass for food applications are defined by the growth conditions. MICROBIAL CELL FACTORIES, 22(1). https://doi.org/10.1186/s12934-023-02265-1
Chicago author-date
Sakarika, Myrsini, Frederiek-Maarten Kerckhof, Lotte Van Peteghem, Alexandra Pinto Martins Pereira, Tim Van Den Bossche, Robbin Bouwmeester, Ralf Gabriels, et al. 2023. “The Nutritional Composition and Cell Size of Microbial Biomass for Food Applications Are Defined by the Growth Conditions.” MICROBIAL CELL FACTORIES 22 (1). https://doi.org/10.1186/s12934-023-02265-1.
Chicago author-date (all authors)
Sakarika, Myrsini, Frederiek-Maarten Kerckhof, Lotte Van Peteghem, Alexandra Pinto Martins Pereira, Tim Van Den Bossche, Robbin Bouwmeester, Ralf Gabriels, Delphi Van Haver, Barbara Ulčar, Lennart Martens, Francis Impens, Nico Boon, Ramon Ganigué, and Korneel Rabaey. 2023. “The Nutritional Composition and Cell Size of Microbial Biomass for Food Applications Are Defined by the Growth Conditions.” MICROBIAL CELL FACTORIES 22 (1). doi:10.1186/s12934-023-02265-1.
Vancouver
1.
Sakarika M, Kerckhof F-M, Van Peteghem L, Pinto Martins Pereira A, Van Den Bossche T, Bouwmeester R, et al. The nutritional composition and cell size of microbial biomass for food applications are defined by the growth conditions. MICROBIAL CELL FACTORIES. 2023;22(1).
IEEE
[1]
M. Sakarika et al., “The nutritional composition and cell size of microbial biomass for food applications are defined by the growth conditions,” MICROBIAL CELL FACTORIES, vol. 22, no. 1, 2023.
@article{01HM8MYX68X94NR63VST693TXT,
  abstract     = {{BackgroundIt is increasingly recognized that conventional food production systems are not able to meet the globally increasing protein needs, resulting in overexploitation and depletion of resources, and environmental degradation. In this context, microbial biomass has emerged as a promising sustainable protein alternative. Nevertheless, often no consideration is given on the fact that the cultivation conditions affect the composition of microbial cells, and hence their quality and nutritional value. Apart from the properties and nutritional quality of the produced microbial food (ingredient), this can also impact its sustainability. To qualitatively assess these aspects, here, we investigated the link between substrate availability, growth rate, cell composition and size of Cupriavidus necator and Komagataella phaffii.ResultsBiomass with decreased nucleic acid and increased protein content was produced at low growth rates. Conversely, high rates resulted in larger cells, which could enable more efficient biomass harvesting. The proteome allocation varied across the different growth rates, with more ribosomal proteins at higher rates, which could potentially affect the techno-functional properties of the biomass. Considering the distinct amino acid profiles established for the different cellular components, variations in their abundance impacts the product quality leading to higher cysteine and phenylalanine content at low growth rates. Therefore, we hint that costly external amino acid supplementations that are often required to meet the nutritional needs could be avoided by carefully applying conditions that enable targeted growth rates.ConclusionIn summary, we demonstrate tradeoffs between nutritional quality and production rate, and we discuss the microbial biomass properties that vary according to the growth conditions.
}},
  articleno    = {{254}},
  author       = {{Sakarika, Myrsini and Kerckhof, Frederiek-Maarten and Van Peteghem, Lotte and Pinto Martins Pereira, Alexandra and Van Den Bossche, Tim and Bouwmeester, Robbin and Gabriels, Ralf and Van Haver, Delphi and Ulčar, Barbara and Martens, Lennart and Impens, Francis and Boon, Nico and Ganigué, Ramon and Rabaey, Korneel}},
  issn         = {{1475-2859}},
  journal      = {{MICROBIAL CELL FACTORIES}},
  keywords     = {{Amino acid profile,Growth rate,Nucleic acid,Nutritional quality,Protein profile,FED-BATCH,CHEMOSTAT,PROFILES,PROTEIN,DNA}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{15}},
  title        = {{The nutritional composition and cell size of microbial biomass for food applications are defined by the growth conditions}},
  url          = {{http://doi.org/10.1186/s12934-023-02265-1}},
  volume       = {{22}},
  year         = {{2023}},
}
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