Journal Description
Fermentation
Fermentation
is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubAg, FSTA, Inspec, CAPlus / SciFinder, and other databases.
- Journal Rank: JCR - Q2 (Biotechnology & Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 14.3 days after submission; acceptance to publication is undertaken in 2.8 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.7 (2022);
5-Year Impact Factor:
4.5 (2022)
Latest Articles
Metagenomic/Metaproteomic Investigation of the Microbiota in Dongbei Suaicai, a Traditional Fermented Chinese Cabbage
Fermentation 2024, 10(4), 185; https://doi.org/10.3390/fermentation10040185 - 28 Mar 2024
Abstract
Dongbei Suaicai (DBSC) has a complicated microbial ecosystem in which the composition and metabolism of microbial communities during the process have not been well explored. Here, combined metagenomic and metaproteomic technology was used to reveal the taxonomic and metabolic profiles of DBSC. The
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Dongbei Suaicai (DBSC) has a complicated microbial ecosystem in which the composition and metabolism of microbial communities during the process have not been well explored. Here, combined metagenomic and metaproteomic technology was used to reveal the taxonomic and metabolic profiles of DBSC. The results showed that firmicutes and proteobacteria were the prevalent bacteria in phylum and Pseudomonas, while Weissella, Pediococcus, and Leuconostoc were the prevalent genus. The vital metabolic pathways were involved in glycolysis/gluconeogenesis [path: ko00010], as well as pyruvate metabolism [path: ko00620], fructose and mannose metabolism [path: Ko00051], glycine, and serine and threonine metabolism [path: Ko00260]. Moreover, the key proteins (dps, fliC, tsf, fusA, atpD, metQ, pgi, tpiA, eno, alaS, bglA, tktA, gor, pdhD, aceE, and gnd) in related metabolized pathways were enriched during fermentation. This study will aid in facilitating the understanding of the fermentation mechanisms of DBSC.
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(This article belongs to the Section Fermentation for Food and Beverages)
Open AccessArticle
Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation
by
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller and Aude A. Watrelot
Fermentation 2024, 10(4), 184; https://doi.org/10.3390/fermentation10040184 - 28 Mar 2024
Abstract
Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant fermentation. Three
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Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant fermentation. Three inoculations were carried out on blackcurrant musts, as follows: (1) sequential inoculation with Torulaspora delbrueckii (strain Biodiva) followed by Saccharomyces EC1118 strain; (2) sequential inoculation with Metschnikowia pulcherimma (strain Flavia) followed by EC1118; (3) single-strain inoculation with EC1118 as the control treatment. None of these treatments did alter sugar consumption dynamics. Biodiva inoculation had impacts on both color dynamic parameter changes and final wine color profiles compared to EC1118. The final wine compositions indicate that Biodiva treatment had a significant impact on wine pH and acidity, whereas EC1118 single-strain largely influenced wine ethanol and glycerol contents. Although the total antioxidant capabilities were close among the three produced wines, the monophenol profiles indicate that Biodiva enhanced the total anthocyanin and hydroxycinnamates content but reduced the total flavanol contents in the final wine. EC1118 and Flavia wines contained more total flavanols compared to Biodiva treatment. The nonflavonoid profiles indicate that there were no significant differences among the three treatments. Our findings provide useful information for the application of yeast strains in blackcurrant wine fermentation.
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(This article belongs to the Section Fermentation for Food and Beverages)
Open AccessReview
Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again
by
Chiara Nasuti and Lisa Solieri
Fermentation 2024, 10(4), 183; https://doi.org/10.3390/fermentation10040183 - 28 Mar 2024
Abstract
Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environmental sustainability in the era of climate change.
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Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environmental sustainability in the era of climate change. In flavor compound metabolism, multiple genes encoding biosynthetic enzymes and the related regulatory factors are still poorly known, but significant advances have been recently made to dissect gene contribution in flavor molecule production. Furthermore, causative mutations responsible for the huge strain diversity in yeast bioflavoring aptitude have been recently disclosed. This review covers the most recent advances in the genetics of yeast bioflavoring, with special regards to higher alcohols, esters, monoterpene alcohols, thiols, and phenolic derivatives of hydroxycinnamic acids. We also critically discussed the most significant strategies to enhance yeast bioflavoring, including bioprospecting for novel Saccharomyces and non-Saccharomyces strains, whole-genome engineering, and metabolic engineering.
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(This article belongs to the Special Issue Feature Review Papers in Microbial Metabolism, Physiology & Genetics 2023)
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Open AccessCorrection
Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794
by
Hongliang Mu, Peifang Weng and Zufang Wu
Fermentation 2024, 10(4), 182; https://doi.org/10.3390/fermentation10040182 - 28 Mar 2024
Abstract
In the original publication [...]
Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
Open AccessArticle
Biotechnological Processing of Sugarcane Bagasse through Solid-State Fermentation with White Rot Fungi into Nutritionally Rich and Digestible Ruminant Feed
by
Nazir Ahmad Khan, Mussayyab Khan, Abubakar Sufyan, Ashmal Saeed, Lin Sun, Siran Wang, Mudasir Nazar, Zhiliang Tan, Yong Liu and Shaoxun Tang
Fermentation 2024, 10(4), 181; https://doi.org/10.3390/fermentation10040181 - 26 Mar 2024
Abstract
Sugarcane (Saccharum officinarum) bagasse (SCB) is one of the most widely produced lignocellulosic biomasses and has great potential to be recycled for sustainable food production as ruminant animal feed. However, due to severe lignification, i.e., lignin-(hemi)-cellulose complexes, ruminants can only ferment
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Sugarcane (Saccharum officinarum) bagasse (SCB) is one of the most widely produced lignocellulosic biomasses and has great potential to be recycled for sustainable food production as ruminant animal feed. However, due to severe lignification, i.e., lignin-(hemi)-cellulose complexes, ruminants can only ferment a minor fraction of the polysaccharides trapped in such recalcitrant lignocellulosic biomasses. This study was therefore designed to systematically evaluate the improvement in nutritional value, the in vitro dry matter digestibility (IVDMD), and the rate and extent of in vitro total gas (IVGP) and methane (CH4) production during the 72 h in vitro ruminal fermentation of SCB, bioprocessed with Agaricus bisporus, Pleurotus djamor, Calocybe indica and Pleurotus ostreatus under solid-state fermentation (SSF) for 0, 21 and 56 days. The contents of neutral detergent fiber, lignin, hemicellulose and CH4 production (% of IVGP) decreased (p < 0.05), whereas crude protein (CP), IVDMD and total IVGP increased (p < 0.05) after the treatment of SCB for 21 and 56 days with all white-rot fungi (WRF) species. The greatest (p < 0.05) improvement in CP (104.1%), IVDMD (38.8%) and IVGP (49.24%) and the greatest (p < 0.05) reduction in lignin (49.3%) and CH4 (23.2%) fractions in total IVGP were recorded for SCB treated with C. indica for 56 days. Notably, C. indica degraded more than (p < 0.05) lignin and caused greater (p < 0.05) improvement in IVDMD than those recorded for other WRF species after 56 days. The increase in IVGP was strongly associated with lignin degradation (R2 = 0.72) and a decrease in the lignin-to-cellulose ratio (R2 = 0.95) during the bioprocessing of SCB. Our results demonstrated that treatment of SCB with (selective) lignin-degrading WRF can improve the nutritional value and digestibility of SCB, and C. indica presents excellent prospects for the rapid, selective and more extensive degradation of lignin and, as such, for the improvement in nutritional value and digestibility of SCB for ruminant nutrition.
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(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition)
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Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer
by
Xiaofen Fu, Liyun Guo, Yumeng Li, Xinyu Chen, Yumei Song and Shizhong Li
Fermentation 2024, 10(4), 180; https://doi.org/10.3390/fermentation10040180 - 25 Mar 2024
Abstract
Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory characteristics. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae with a cell population
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Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory characteristics. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae with a cell population ratio of 10:1 were inoculated for sour beer fermentation while the process conditions within the brewing industry remained unchanged. With L. thermotolerans producing lactic acid (1.5–1.8 g/L) and bringing down the pH to 3.3–3.4 whilst adding no foreign flavors herein, this study revealed a new natural, fruity sour beer with a soft, sour taste. In this study, the double-yeast mixed-culture fermentation produced more flavor substances than a single-culture process, and plenty of isobutyl acetate and isoamyl acetate enhanced the fruit aroma and balanced the sour beer with a refreshing taste. While playing a positive role in improving the beer’s quality, the double-yeast mixed-culture fermentation developed in this study helps to offer an alternative mass production solution for producing sour beer with the processes better controlled and the fermentation time reduced. The stress responses of the L. thermotolerans during the fermentation were revealed by integrating RNA sequencing (RNA-Seq) and metabolite data. Given that the metabolic flux distribution of the S. cerevisiae during the fermentation differed from that of the non-Saccharomyces yeasts, transcriptional analysis of non-Saccharomyces yeast and S. cerevisiae could be suitable in helping to develop strategies to modulate the transcriptional responses of specific genes that are associated with the aroma compounds released by S. cerevisiae and non-Saccharomyces yeasts. In the case of some non-Saccharomyces yeast species/strains, the diversion of alcoholic fermentation and the formation of a great number of secondary compounds may, in part, account for the low ethanol yield.
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(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste
by
Yan Zhou, Xuedong Zhang, Yue Wang and Hongbo Liu
Fermentation 2024, 10(4), 179; https://doi.org/10.3390/fermentation10040179 - 25 Mar 2024
Abstract
Amino acids, particularly the ones that cannot be synthesised during fermentation, are reportedly to be key nutrients for anaerobic fermentation processes, and some of the acids are also intermediate products of anaerobic fermentation of protein-rich waste. To date, particularly, there is a lack
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Amino acids, particularly the ones that cannot be synthesised during fermentation, are reportedly to be key nutrients for anaerobic fermentation processes, and some of the acids are also intermediate products of anaerobic fermentation of protein-rich waste. To date, particularly, there is a lack of research on the effects of some amino acids, such as cysteine, glycine, aspartic acid, and valine, on lactic production from the fermentation of food waste and also the mechanisms involved in the process. Thus, this study investigated the effects of the four different amino acids on lactic acid production during the acidic anaerobic fermentation of food waste. Firstly, batch experiments on synthetic food waste at different pHs (4.0, 5.0, and 6.0) were executed. The results harvested in this study showed that higher LA concentrations and yields could be obtained at pH 5.0 and pH 6.0, compared with those at pH 4.0. The yield of lactic acid was slightly lower at pH 5.0 than at pH 6.0. Furthermore, caustic consumption at pH 5.0 was much lower. Therefore, we conducted batch experiments with additions of different amino acids (cysteine, glycine, aspartic acid, and valine) under pH 5.0. The additions of the four different amino acids showed different or even opposite influences on LA production. Glycine and aspartic acids presented no noticeable effects on lactic acid production, but cysteine evidently enhanced the lactic acid yield of food waste by 13%. Cysteine addition increased α-glucosidase activity and hydrolysis rate and simultaneously enhanced the abundance of Lactobacillus at the acidification stage as well as lactate dehydrogenase, which also all favoured lactic acid production. However, the addition of valine evidently reduced lactic acid yield by 18%, and the results implied that valine seemingly inhibited the conversion of carbohydrate. In addition, the low abundance of Lactobacillus was observed in the tests with valine, which appeared to be detrimental to lactic acid production. Overall, this study provides a novel insight into the regulation of lactic acid production from anaerobic fermentation of food waste by adding amino acids under acidic fermentation conditions.
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(This article belongs to the Section Industrial Fermentation)
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Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock
by
D. Daniela Maza, Julio Maximiliano Barros, José Manuel Guillamón, Manuel J. Aybar and Silvana C. Viñarta
Fermentation 2024, 10(4), 178; https://doi.org/10.3390/fermentation10040178 - 23 Mar 2024
Abstract
Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the
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Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the substrate. Additionally, crude glycerol from the local biodiesel industry was evaluated as a low-cost carbon source to replace expensive glucose and as a strategy for integrating the bioethanol and biodiesel industries for the valorization of both agro-industrial wastes. R4 achieved a high lipid accumulation of 88% and 60% (w/w) in vinasse-based culture media, containing 10% and 25% vinasse with glucose (40 g L−1), respectively. When glucose was replaced with crude glycerol, R4 showed remarkable lipid accumulation (40%) and growth (12.58 g L−1). The fatty acids profile of SCOs showed a prevalence of oleic acid (C18:1), making them suitable for biodiesel synthesis. Biodiesel derived from R4 oils exhibits favorable characteristics, including a high cetane number (CN = 55) and high oxidative stability (OS = 13 h), meeting international biodiesel standards (ASTMD6751 and EN14214) and ensuring its compatibility with diesel engines. R. glutinis R4 produces SCOs from vinasse and crude glycerol, contributing to the circular economy for sustainable biodiesel production.
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(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
by
Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, Ivo Mottin Demiate, Aline Alberti and Alessandro Nogueira
Fermentation 2024, 10(4), 177; https://doi.org/10.3390/fermentation10040177 - 23 Mar 2024
Abstract
Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three
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Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fermentations with pure strains of Hansenisaspora sp. showed a high population (>1010 CFU/mL) but had a low fermentation rate (2.3–3.8 CO2 g/L/d), low consumption of amino acids (20–40 mg/L) with a high residual content, high sugar consumption (80–90 g/L), and low alcohol content (<2.0% v/v). The H. uvarum strain produced a notably high ester content (245 mg/L). In the co-fermentations, H. guilliermondii with S. cerevisiae highlighted a significant production of higher alcohols, similar to that produced by S. cerevisiae alone (152–165 mg/L). In general, the maximum fermentation rate of the sequential inoculations was lower than co-fermentations but showed low residual nitrogen content (<69 mg/L) and good conversion of sugars into ethanol (4.3–5.7% v/v). The highest concentrations of volatile compounds were observed in treatments involving the two non-conventional strains: H. uvarum with S. cerevisiae inoculation after three days (564 mg/L) and H. guilliermondii after just one day (531 mg/L) of fermentation. These differences stemmed from the metabolic activity of the strains. H. uvarum was influenced by the presence of Saccharomyces, whereas H. guilliermondii did not exhibit this effect. Thus, a pure H. uvarum inoculum has the potential to produce a demi-sec cider with low alcohol content and high content of esters, contributing to a fruity aroma. In addition, ciders with sequential inoculation were the most promising for dry cider processing concerning fermentation parameters and bioaroma enrichment.
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(This article belongs to the Section Fermentation for Food and Beverages)
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Comparative Genomic Analysis of the Mutant Rhodotorula mucilaginosa JH-R23 Provides Insight into the High-Yield Carotenoid Mechanism
by
Jingyao Huang, Sujing Yang and Huali Jian
Fermentation 2024, 10(4), 176; https://doi.org/10.3390/fermentation10040176 - 22 Mar 2024
Abstract
In this study, the wild-type Rhodotorula mucilaginosa GDMCC 2.30 and its high carotenoid-producing mutant JH-R23, which was screened from the space mutation breeding treated wild type, were used as materials. Through whole-genome sequencing and resequencing analysis, the carotenoid metabolic pathway and mechanism of
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In this study, the wild-type Rhodotorula mucilaginosa GDMCC 2.30 and its high carotenoid-producing mutant JH-R23, which was screened from the space mutation breeding treated wild type, were used as materials. Through whole-genome sequencing and resequencing analysis, the carotenoid metabolic pathway and mechanism of high carotenoid production in the mutant were explored. The R. mucilaginosa GDMCC 2.30 genome comprised 18 scaffolds and one circular mitochondrial genome with a total size of 20.31 Mb, a GC content of 60.52%, and encoding 7128 genes. The mitochondrial genome comprised 40,152 bp with a GC content of 40.59%. Based on functional annotations in the GO, KEGG, and other protein databases, nine candidate genes associated with carotenoid metabolic pathways, and candidate genes of the CrtS and CrtR homologous gene families were identified. The carotenoid metabolic pathway was inferred to start from sugar metabolism to the mevalonate pathway, as is common to most fungi, and the final product of the mevalonate pathway, geranylgeranyl diphosphate, is a precursor for various carotenoids, including β-carotene, lycopene, astaxanthin, and torularhodin, formed through the activity of crucial enzymes encoded by genes such as CrtI, CrtYB, CrtS, and CrtR. Resequencing analysis of the mutant JH-R23 detected mutations in the exons of four genes, including those encoding Gal83, 3-oxoacyl-reductase, p24 proteins, and GTPase. These mutations are interpreted to have an important impact on carotenoid synthesis by JH-R23.
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(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation
by
Tong Liu, Qingqing Cao, Fan Yang, Jianjun Lu, Xianglian Zeng, Jianghua Li, Guocheng Du, Huabin Tu and Yanfeng Liu
Fermentation 2024, 10(4), 175; https://doi.org/10.3390/fermentation10040175 - 22 Mar 2024
Abstract
Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain
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Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain unclear. In this study, we sought to determine the primary stage of methanol production in Chinese Baijiu by measuring the methanol content at different stages of fermentation. High-throughput multi-omics sequencing techniques were employed to elucidate methanol metabolic pathways and associated microorganisms. In addition, a comprehensive analysis incorporating environmental factors and microbial interactions was conducted to explore their combined effects on methanol production. Methanol was predominantly produced during pit fermentation, with the most significant increase observed within the first seven days. Microorganisms such as Pichia kudriavzevii, Byssochlamys spectabilis, Penicillium, and Aspergillus played a regulatory role in methanol content during the first seven days through their involvement in butyrate and methane metabolic pathways and pectin degradation modules. During Baijiu production, various types of molds and yeasts participate in methanol production. Differences in their abundance within fermentation cycles may contribute to variations in methanol content between stages. Lactobacillus accumulated abundantly in the first seven days in each stage, suppressing methanol-metabolizing microorganisms. In addition, the increased acidity resulting from Lactobacillus metabolism may indirectly promote methanol generation.
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(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods
by
Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač and Dubravka Novotni
Fermentation 2024, 10(3), 174; https://doi.org/10.3390/fermentation10030174 - 21 Mar 2024
Abstract
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour
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Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life.
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(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 3rd Edition)
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The Biosynthesis of the Monoterpene Tricyclene in E. coli through the Appropriate Truncation of Plant Transit Peptides
by
Meijia Zhao, Shaoheng Bao, Jiajia Liu, Fuli Wang, Ge Yao, Penggang Han, Xiukun Wan, Chang Chen, Hui Jiang, Xinghua Zhang and Wenchao Zhu
Fermentation 2024, 10(3), 173; https://doi.org/10.3390/fermentation10030173 - 20 Mar 2024
Abstract
Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous mevalonate (MVA) pathway along with Abies grandis geranyl diphosphate
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Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous mevalonate (MVA) pathway along with Abies grandis geranyl diphosphate synthase (GPPS) and Nicotiana sylvestris tricyclene synthase (TS) XP_009791411. Initially, the shake-flask fermentation at 30 ◦C yielded a tricyclene titer of 0.060 mg/L. By increasing the copy number of the TS-coding gene, we achieved a titer of 0.103 mg/L. To further enhance tricyclene production, optimal truncation in the N-terminal region of TS XP_009791411 resulted in an impressive highest titer of 47.671 mg/L, approximately a 794.5-fold improvement compared to its wild-type counterpart. To the best of our knowledge, this is the highest titer of the heterologous synthesis of tricyclene in E. coli. The SDS-PAGE analysis revealed that lowering induction temperature and truncating the random coil N-terminal region effectively improved TS solubility, which was closely associated with tricyclene production levels. Furthermore, by truncating other TSs, the titers of tricyclene were improved to different degrees.
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(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Open AccessEditorial
Yeast Biotechnology 6.0
by
Ronnie G. Willaert
Fermentation 2024, 10(3), 172; https://doi.org/10.3390/fermentation10030172 - 19 Mar 2024
Abstract
This Special Issue continues the “Yeast Biotechnology” Special Issue series of the MDPI journal Fermentation [...]
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(This article belongs to the Special Issue Yeast Biotechnology 6.0)
Open AccessCorrection
Correction: Bintsis, T.; Papademas, P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation 2022, 8, 679
by
Thomas Bintsis and Photis Papademas
Fermentation 2024, 10(3), 171; https://doi.org/10.3390/fermentation10030171 - 19 Mar 2024
Abstract
In the original publication [...]
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(This article belongs to the Section Fermentation for Food and Beverages)
Open AccessArticle
Effect of High Altitude on Serum Biochemical Parameters, Immunoglobulins, and Rumen Metabolism of Sanhe Heifers
by
Xinyu Zhang, Zhijun Cao, Hongjian Yang, Yajing Wang, Wei Wang and Shengli Li
Fermentation 2024, 10(3), 170; https://doi.org/10.3390/fermentation10030170 - 18 Mar 2024
Abstract
Rumen metabolism is closely related to feed utilization and the environmental adaptability of cows. However, information on the influence of altitude on ruminal metabolism is limited. Our study aimed to investigate differences in rumen metabolism and blood biochemical indicators among Sanhe heifers residing
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Rumen metabolism is closely related to feed utilization and the environmental adaptability of cows. However, information on the influence of altitude on ruminal metabolism is limited. Our study aimed to investigate differences in rumen metabolism and blood biochemical indicators among Sanhe heifers residing at various altitudes. A total of 20 serum and ruminal fluid samples were collected from Sanhe heifers in China, including those from Hulunbeier City (approximately 700 m altitude; 119°57′ E, 47°17′ N; named LA) and Lhasa City (approximately 3650 m altitude; 91°06′ E, 29°36′ N; named HA). Compared with LA heifers, HA heifers had higher levels of serum cortisol, glucose, and blood urea nitrogen (p < 0.05) and lower Ca2+ concentrations (p < 0.05). Using liquid chromatography–mass spectrometry (LC–MS)-based untargeted metabolomic technology, we identified a significant difference in 312 metabolites between the LA and HA groups. Metabolic pathway analysis, based on significantly different rumen metabolites, identified 20 enriched metabolic pathways within hierarchy III, which are encompassed within 6 broader metabolic pathways in hierarchy I. This study constitutes the first elucidation of the altitudinal adaptation mechanism of ruminants from the perspective of rumen metabolism, thereby offering a novel angle for investigating high-altitude adaptation in both humans and animals.
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(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production
by
Sarah Silva, Angélica Olivier Bernardi, Marcelo Valle Garcia, Thais Nunes Bisello, Larissa Borstmann and Marina Venturini Copetti
Fermentation 2024, 10(3), 169; https://doi.org/10.3390/fermentation10030169 - 15 Mar 2024
Abstract
Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once
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Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride.
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(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)
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Open AccessReview
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
by
Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres and Raúl Rodríguez-Herrera
Fermentation 2024, 10(3), 168; https://doi.org/10.3390/fermentation10030168 - 15 Mar 2024
Abstract
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health.
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Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production.
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(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Open AccessReview
Research Progress in Understanding the Molecular Biology of Cordyceps militaris
by
Lihong Wang, Ganghua Li, Xueqin Tian, Yitong Shang, Huanhuan Yan, Lihua Yao and Zhihong Hu
Fermentation 2024, 10(3), 167; https://doi.org/10.3390/fermentation10030167 - 15 Mar 2024
Abstract
Cordyceps militaris (C. militaris) is a valued medicinal fungus that can be traced back thousands of years in traditional Chinese medicine (TCM). Both TCM and modern scientific research have confirmed the positive effects of C. militaris on human health. In recent
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Cordyceps militaris (C. militaris) is a valued medicinal fungus that can be traced back thousands of years in traditional Chinese medicine (TCM). Both TCM and modern scientific research have confirmed the positive effects of C. militaris on human health. In recent years, C. militaris has gained wide popularity; unfortunately, strains often degrade during cultivation, resulting in a decline in fruiting bodies and active components that negatively impacts the development of C. militaris in the health food and medicine industries. This review summarizes the current progresses in research on the genomic, transcriptomic, proteomic, and genetic manipulation of C. militaris and discusses its primary metabolites and strain degradation mechanisms. The current challenges and future prospects of C. militaris research are also discussed.
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(This article belongs to the Special Issue Production of Nutritional and Functional Properties in Genetically Engineered Microorganisms)
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Open AccessArticle
Distinct Short-Term Response of Intracellular Amino Acids in Saccharomyces cerevisiae and Pichia pastoris to Oxidative and Reductive Stress
by
Burcu Şirin Kaya and Emrah Nikerel
Fermentation 2024, 10(3), 166; https://doi.org/10.3390/fermentation10030166 - 15 Mar 2024
Abstract
Despite being frequently encountered, the effect of oxidative or reductive stress on the intracellular metabolism and the response of the intracellular metabolome of yeasts is severely understudied. Non-conventional yeasts are attracting increasing attention due to their large substrate portfolio of non-canonical pathways as
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Despite being frequently encountered, the effect of oxidative or reductive stress on the intracellular metabolism and the response of the intracellular metabolome of yeasts is severely understudied. Non-conventional yeasts are attracting increasing attention due to their large substrate portfolio of non-canonical pathways as well as their production and secretion of proteins. To understand the effects of both stresses on yeast, the conventional model yeast S. cerevisiae and the non-conventional model yeast P. pastoris were perturbed with 5 mM of hydrogen peroxide for oxidative stress and 20 mM of dithiothreitol for reductive stress in well-defined chemostat cultures at a steady state, and fermentation profiles, intracellular amino acid levels, and intracellular glutathione levels were measured. Although stable profiles of extracellular metabolites were observed, significant changes were measured in intracellular amino acid levels within the first five minutes. Collectively, the amino acids ranged from 0.5 to 400 µmol/gDW, with the most significant increase upon the induction of oxidative stress being seen in cysteine (up to 90%) for S. cerevisiae and in aspartate (up to 80%) for P. pastoris. Upon the induction of reductive stress, asparagine nearly halves in S. cerevisiae, while tryptophan decreases by 60% in P. pastoris. By inspecting the time traces of each amino acid, possible mechanisms of pathway kinetics are speculated. This work furthers our understanding of the response of metabolism to oxidative stress in two model yeasts.
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(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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