Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/12811
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dc.contributor.authorMeruvu, Harithaen_US
dc.date.accessioned2023-01-26T06:45:14Z-
dc.date.available2023-01-26T06:45:14Z-
dc.date.issued2022-
dc.identifier.urihttps://doi.org/10.1080/10408398.2022.2141681-
dc.identifier.urihttps://hdl.handle.net/11147/12811-
dc.descriptionReview; Early Accessen_US
dc.description.abstractThe production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic acid bacteria (LAB) metabolism for the same. This review summarizes sequentially tailoring LAB growth and metabolism for augmented PLA catalysis through several strategies like monitoring LAB sustenance by choosing appropriate starter PLA-producing LAB strains isolated from natural environments, with desirably fastidious growth rates, properties like acidification, proteolysis, bacteriophage-resistance, aromatic/texturing-features, etc.; entrapping chosen LAB strains in novel cryogels and/or co-cultivating two/more LAB strains to improve their biotransformation potential and promote growth dependency/sustainability; adopting adaptive evolution methods designed to improve LAB strains under selection pressure inducing desired phenotypes tolerant to stress factors like heat, salt, acid, and solvent; monitoring physico-chemical LAB fermentation factors like temperature, pH, dissolved oxygen content, enzymes, and cofactors for PLA biosynthesis; and modulating purification/downstream processes to extract substantial PLA yields. This review paper serves as a comprehensive preliminary guide that can evoke a strategic experimental plan to produce industrial-scale PLA yields using simple techniques orchestrated together in the pursuit of conserving time, effort, and resources.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofCritical Reviews in Food Science and Nutritionen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectFermentationen_US
dc.subjectPhenyllactic aciden_US
dc.subjectLactic acid bacteriaen_US
dc.subjectMetabolismen_US
dc.titleRedefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicityen_US
dc.typeArticleen_US
dc.authorid0000-0002-4494-5511en_US
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS:000878058300001en_US
dc.identifier.scopus2-s2.0-85141356859en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr
dc.identifier.doi10.1080/10408398.2022.2141681-
dc.identifier.pmid36322699-
dc.relation.issn1040-8398en_US
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextembargo_20250101-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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