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
Effect of High Altitude on Serum Biochemical Parameters, Immunoglobulins, and Rumen Metabolism of Sanhe Heifers
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.
Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)
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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.
Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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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.
Full article
(This article belongs to the Special Issue Production of Nutritional and Functional Properties in Genetically Engineered Microorganisms)
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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.
Full article
(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Source-Separated Industrial Wastewater Is a Candidate for Biogas Production through Anaerobic Digestion
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Jake A. K. Elliott, Christian Krohn and Andrew S. Ball
Fermentation 2024, 10(3), 165; https://doi.org/10.3390/fermentation10030165 - 14 Mar 2024
Abstract
Anaerobic digestion is a potential treatment for industrial wastewater that provides valuable end-products, including renewable energy (biogas). However, waste streams may be too variable, too dilute at high volumes, or missing key components for stable digestion; all factors that increase costs and operational
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Anaerobic digestion is a potential treatment for industrial wastewater that provides valuable end-products, including renewable energy (biogas). However, waste streams may be too variable, too dilute at high volumes, or missing key components for stable digestion; all factors that increase costs and operational difficulty, making optimisation crucial. Anaerobic digestion may benefit from process intensification, particularly the novel combination of high-strength source-separated wastewater to minimise volume, together with the use of biosolids biochar as a chemical and microbial stabiliser. This study investigates the stability, yield, and microbial community dynamics of the anaerobic digestion of source-separated industrial wastewater from a food manufacturer and a logistics company, using biosolids biochar as an additive, focusing on gas and volatile fatty acid (VFA) production, process stability, and the microbial community using bench-scale semi-continuous reactors at 30- and 45-day hydraulic retention time (HRT). While gas yields were lower than expected, stability was possible at high HRT. Methane production reached 0.24 and 0.43 L day−1 per litre reactor working volume at 30- and 45-day HRT, respectively, despite high VFA concentration, and was linked to the relative abundance of Methanosarcina in the microbial community. Interactions between substrate, VFA concentration, and the microbial community were observed. Biochar-assisted anaerobic digestion holds promise for the treatment of source-separated wastewater.
Full article
(This article belongs to the Special Issue Energy Recovery Potential from Wastewater through Anaerobic Treatment)
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The Application of the Ultrasound Technique in the Production of Rosé and Red Wines
by
Victoria Lizama, Inmaculada Álvarez and María José García-Esparza
Fermentation 2024, 10(3), 164; https://doi.org/10.3390/fermentation10030164 - 14 Mar 2024
Abstract
The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of
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The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound treatment has favored the extraction of anthocyanins, which has had an impact on the increase in color density (C.D.) and has allowed greater color stability over time. Moreover, significant differences have been found between the two US systems applied, with continuous treatment being more effective in the extraction of phenolic compounds than pulsed treatment. The application system of the US also affects the aromatic composition of the wines. These results are of interest, as some esters have been described as important odorants in wines.
Full article
(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition)
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Life Cycle Assessment of Exopolysaccharides and Phycocyanin Production with Arthrospira platensis
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Isadora Cogo Badan, Sun-Hwa Jung, Rickwinder Singh, Vivekanand Vivekanand, Justus Knappert, Cornelia Rauh and Christoph Lindenberger
Fermentation 2024, 10(3), 163; https://doi.org/10.3390/fermentation10030163 - 13 Mar 2024
Abstract
In the pursuit of sustainable solutions for contemporary environmental challenges arising from the increasing global demand for energy, this study delves into the potential of cyanobacteria, specifically Arthrospira platensis (commonly known as “spirulina”), as a versatile resource. Employing a life cycle assessment (LCA)
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In the pursuit of sustainable solutions for contemporary environmental challenges arising from the increasing global demand for energy, this study delves into the potential of cyanobacteria, specifically Arthrospira platensis (commonly known as “spirulina”), as a versatile resource. Employing a life cycle assessment (LCA) in accordance with the ISO 14044:2006 standard and employing both midpoint and endpoint indicators, the study comprehensively evaluates environmental impacts. The research explored a range of scenarios, specifically investigating variations in light intensity and harvesting volume. These investigations were carried out using a pilot-scale photobioreactor, specifically an airlift reactor system featuring a horizontal tubular downcomer. The primary focus is on extracting valuable compounds, namely exopolysaccharides and phycocyanin. It emphasized the extraction of value-added products and strategic integration with a biogas plant for process heat, contributing to developing a sustainable supply network and offering insights into environmentally conscious algae cultivation practices with implications for renewable energy and the production of valuable products. The results emphasize the project’s potential economic feasibility with minimal energy impact from by-product extraction. The environmental assessment identifies marine ecotoxicity and fossil resource depletion as principal impacts, predominantly influenced by upstreaming and harvesting stages. After conducting comparisons across various scenarios, it was found that cultivations under higher light intensities have a lower environmental impact than cultivations with low light supply. However, regardless of light intensity, processes with shorter harvesting cycles tend to have a smaller environmental impact compared to processes with longer harvesting cycles. Overall, this research contributes a nuanced and realistic perspective, fostering informed decision-making in sustainable algae cultivation practices, with implications for renewable energy and valuable compound production.
Full article
(This article belongs to the Special Issue Cyanobacteria and Eukaryotic Microalgae)
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Acidogenic Fermentation of Food Waste for the Production of Short-Chain Fatty Acids: The Impact of Inoculum Type and Inoculum Heat Pretreatment
by
Sharli Jodhani, Joseph Sebastian, Jangho Lee, Kaushik Venkiteshwaran, Hyung-Sool Lee, Virender Singh, Banu Ormeci and Abid Hussain
Fermentation 2024, 10(3), 162; https://doi.org/10.3390/fermentation10030162 - 12 Mar 2024
Abstract
Acidogenic fermentation is an emerging biotechnology that allows for the utilization of food waste as a feedstock to produce high-value products such as short-chain fatty acids (SCFAs), effectively offering a tangible solution for food waste management as well as resource recovery. The objectives
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Acidogenic fermentation is an emerging biotechnology that allows for the utilization of food waste as a feedstock to produce high-value products such as short-chain fatty acids (SCFAs), effectively offering a tangible solution for food waste management as well as resource recovery. The objectives of the current study were to identify the ideal inoculum, waste-activated sludge (WAS) or anaerobic digester sludge (AD), for the acidogenic fermentation of food waste at room temperature, as well as to evaluate the impact of heat pretreatment of these inoculums on fermentation performance. The maximum hydrolysis yield of 399 g sCOD/kg VS added was obtained when untreated AD was used as the inoculum, whereas the pretreated AD inoculum provided the highest SCFA yield and conversion efficiency of 238 g sCODSCFA/kg VS added and 71%, respectively. Heat pretreatment had a detrimental impact on the WAS inoculum, leading to lower hydrolysis and SCFA yields, but exerted a positive influence on the AD inoculum. The microbial community showed that heat pretreatment negatively impacted the abundance of non-spore-forming hydrolytic and acidogenic microorganisms. Overall, this study demonstrates the critical role of inoculum type and heat pretreatment in optimizing the acidogenic fermentation process, laying the groundwork for future refinements in SCFA production from food waste through inoculum design.
Full article
(This article belongs to the Special Issue Biotechnological Approaches for Food Waste Valorization)
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Simultaneous Saccharification and Fermentation for Isobutanol Production from Banana Peel
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Hironaga Akita, Shodai Shibata, Tomoe Komoriya, Shinnosuke Kamei, Hiromichi Asamoto and Masakazu Matsumoto
Fermentation 2024, 10(3), 161; https://doi.org/10.3390/fermentation10030161 - 12 Mar 2024
Abstract
Each year, near 40 million tons of banana peels are discarded around the world. This plant biomass could potentially be utilized for energy production. Simultaneous saccharification and fermentation (SSF) is an effective method for producing biofuels from plant biomasses. Since SSF with enzymatic
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Each year, near 40 million tons of banana peels are discarded around the world. This plant biomass could potentially be utilized for energy production. Simultaneous saccharification and fermentation (SSF) is an effective method for producing biofuels from plant biomasses. Since SSF with enzymatic hydrolysis and fermentation are performed simultaneously in the same reactor, the production process is simpler than most existing methods. Here, we describe isobutanol production using SSF with hydrothermally treated banana peel samples and an Escherichia coli strain able to utilize glucose and xylose to produce isobutanol. To enhance the glucose and xylose concentrations, the reaction conditions for the enzymatic hydrolysis of plant biomass using two kinds of saccharification enzymes were optimized, including the enzyme unit ratio, reaction temperature and sample gram. When the optimized conditions for enzymatic hydrolysis were applied to SSF, the glucose and xylose produced from the hydrothermally treated samples were consumed, producing isobutanol. Moreover, the isobutanol concentration increased with an increasing initial culture pH, reaching 1.27 g/L at pH 6.5, which was consistent with the optimal initial culture pH for isobutanol production by this E. coli strain. Taken together, these results indicate that the established method is potentially useful for industrial isobutanol production.
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(This article belongs to the Special Issue Bioconversion of Biomass for Effective Production of Biofuels as Well as Biobased Chemicals and Materials)
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Enhancement of Anaerobic Digestion of Corn Straw: Effect of Biological Pretreatment and Heating with Bio-Heat Recovery from Pretreatment
by
Shanyue Guan, Chao He, Pengfei Li, Panpan Li, Tingting Hou, Zan Gao, Gang Li and Youzhou Jiao
Fermentation 2024, 10(3), 160; https://doi.org/10.3390/fermentation10030160 - 11 Mar 2024
Abstract
Biological pretreatment can promote the degradation of biomass and enhance methane production via the subsequent anaerobic digestion. In addition, a large amount of bio-heat can be generated during the pretreatment process to provide heat for the anaerobic digestion process. In this study, composite
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Biological pretreatment can promote the degradation of biomass and enhance methane production via the subsequent anaerobic digestion. In addition, a large amount of bio-heat can be generated during the pretreatment process to provide heat for the anaerobic digestion process. In this study, composite microorganisms were employed for pretreating corn straw. The impact of different pretreatment times and the heat generated by the pretreatment process on subsequent anaerobic digestion were studied. The results show that the maximum temperature of the pretreatment process was 56.2 °C, obtained on day 6. After 14 days of pretreatment, the degradation rate of the pretreatment group increased by 41% compared with the control group. As a consequence, straws with different pretreatment times were used for anaerobic digestion. The group that underwent 6 days of pretreatment and utilized bio-heat generated from pretreatment achieved the highest cumulative methane production of 401.58 mL/g VS, which was 60.13% higher than in the control group without pretreatment. After 6 days of composite microorganism pretreatment, the group that utilized bio-heat achieved a 29.08% increase in cumulative methane production compared to the group that did not utilize bio-heat. In conclusion, this study highlights the potential of biological pretreatment with composite microorganisms followed by anaerobic digestion using bio-heat as an effective method for treating corn straw.
Full article
(This article belongs to the Special Issue Energy Converter: Anaerobic Digestion, 2nd Edition)
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Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study
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Najet Mouguech, Patricia Taillandier, Jalloul Bouajila, Regine Basseguy, Mehrez Romdhane and Naceur Etteyeb
Fermentation 2024, 10(3), 159; https://doi.org/10.3390/fermentation10030159 - 11 Mar 2024
Abstract
This study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results revealed significant interactions among microorganisms, the metal,
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This study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results revealed significant interactions among microorganisms, the metal, and the fermented medium. On one hand, mass loss measurement, scanning electron microscopy (SEM) analysis, and released zinc and iron ion analysis showed the deterioration of galvanized steel coupons. On the other hand, HPLC-RI analysis showed that the presence of steel coupons improved the kinetics of fermentation. The chemical composition and bioactivity of kombucha were also influenced by the presence of galvanized steel. The results showed the detection of eleven phenolic compounds by HPLC-DAD, including trihydroxyethylrutin, methyl 3,5-dihydroxybenzoate, and ethyl 4-hydroxy-3-cinamate, which were found only in kombucha in the presence of galvanized steel (K+GS). In addition, a total of 53 volatile compounds were detected by GC-MS before and after derivatization, including eleven constituents identified for the first time in K+GS. Concerning antioxidant activity, a higher percentage of inhibition against the DPPH radical was attributed to the ethyl acetate extract found in K+GS (IC50 = 8.6 µg/mL), which could suggest the formation of inhibitors. However, according to the electrochemical findings, the corrosion current density increased threefold during the fermentation process compared to acidified black tea, indicating that corrosion activity was promoted in the kombucha medium and suggesting several competing phenomena between corrosion and inhibition.
Full article
(This article belongs to the Special Issue New Fermented Tea: Processing Technology, Microbiology and Health Benefits: 2nd Edition)
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Enhanced Methanogenesis of Waste-Activated Sludge (WAS) in a Continuous Stirring Tank Reactor with Stealth Electrodes
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Wen He, Dahai Zhang, Lu Zhang, Zhuanyi Ai, Zechong Guo, Tongyi Yang, Linzhi Zhai and Cheng Huang
Fermentation 2024, 10(3), 158; https://doi.org/10.3390/fermentation10030158 - 10 Mar 2024
Abstract
The integration of a microbial electrolysis cell (MEC) is an effective strategy for enhancing the efficiency and stability of an anaerobic digestion (AD) system for energy recovery from waste-activated sludge (WAS). Typically, electrodes are arranged as separate components, potentially disrupting mixing and complicating
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The integration of a microbial electrolysis cell (MEC) is an effective strategy for enhancing the efficiency and stability of an anaerobic digestion (AD) system for energy recovery from waste-activated sludge (WAS). Typically, electrodes are arranged as separate components, potentially disrupting mixing and complicating the reactor configuration, posing challenges for the scaling up of AD-MEC coupling systems. In this study, electrodes were introduced into a continuous stirring tank reactor (CSTR) in a “stealth” manner by integrating them with the inner wall and stirring paddle. This electrode arrangement approach was validated through a sequential batch digestion experiment, resulting in a remarkable 1.5-fold increase in cumulative methane production and a shortened lag period compared to the traditional CSTR with a nonconductive inner wall and stirring paddle. Both the conductive materials (CMs) employed in the electrodes and the electrochemical processes equally contributed to the observed enhancement effect of the electrodes by regulating the evolution of the microbial community within the electrode biofilms, with a specific emphasis on the enrichment of methanogens (primarily Methanobacterium). This research offers a potential avenue to solve the contradiction between the electrode introduction and the mixing operation in AD-MEC coupling systems and to contribute to its future commercial application.
Full article
(This article belongs to the Special Issue Treatment of Municipal Wastewater by Anaerobic Biotechnology)
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Penicillium janthinellum: A Potential Producer of Natural Products
by
Han Wang, Yanjing Li, Yifei Wang, Ting Shi and Bo Wang
Fermentation 2024, 10(3), 157; https://doi.org/10.3390/fermentation10030157 - 09 Mar 2024
Abstract
Penicillium is a kind of common filamentous fungi yielding high levels of secondary metabolites with diverse structures and attractive activities. Among these fungi, Penicillium janthinellum is a potential producer of secondary metabolites whose natural products have been noticed due to their various chemical
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Penicillium is a kind of common filamentous fungi yielding high levels of secondary metabolites with diverse structures and attractive activities. Among these fungi, Penicillium janthinellum is a potential producer of secondary metabolites whose natural products have been noticed due to their various chemical structures and biological activities. This review summarizes the sources, distribution, bioactivities and structural characteristics of compounds isolated from P. janthinellum from 1980 to 2023. A total of 153 natural products have been isolated from P. janthinellum, of which 65 were new compounds. The compounds separated from P. janthinellum exhibit diverse skeletal chemical structures, concentrated in the categories of polyketides (40%), alkaloids (31%) and terpenoids (14%). P. janthinellum-derived compounds display attractive biological activities, such as cytotoxic, antibacterial, antifungal and antiviral activities. These results indicate that P. janthinellum is a potential fungus for producing bioactive secondary metabolites which can be used as precursors for new drugs.
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(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Metabolic Oscillation Phenomena in Clostridia Species—A Review
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Annika Tyszak and Lars Rehmann
Fermentation 2024, 10(3), 156; https://doi.org/10.3390/fermentation10030156 - 09 Mar 2024
Abstract
Clostridia are interesting candidates for biotechnological applications due to their diverse and unique metabolic abilities. Particularly in continuous fermentation processes, productivity-decreasing metabolic oscillations have been reported in many species. The resulting process instability and reduced productivity can be a serious hurdle for the
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Clostridia are interesting candidates for biotechnological applications due to their diverse and unique metabolic abilities. Particularly in continuous fermentation processes, productivity-decreasing metabolic oscillations have been reported in many species. The resulting process instability and reduced productivity can be a serious hurdle for the development of industrially feasible processes. This review highlights the current state of knowledge about oscillatory metabolic phenomena in Clostridia, including the mechanisms, assumed and proven, behind those oscillations and methods to mitigate the phenomena if applicable. The nature of observed metabolic oscillations in Clostridia is diverse, including a wide range of periods of oscillation and different parameters in which the oscillation is observed. Some phenomena remain to be investigated further, while others are already well understood. However, knowledge of mechanisms is a very valuable asset in overcoming the metabolic oscillation to create a stable process.
Full article
(This article belongs to the Special Issue Feature Review Papers in Microbial Metabolism, Physiology & Genetics 2023)
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Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model
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Antonela Marquez, Matías Russo, Carlos Tomei, Patricia Castellano, Edoardo Puglisi, Roxana Medina and Paola Gauffin-Cano
Fermentation 2024, 10(3), 155; https://doi.org/10.3390/fermentation10030155 - 07 Mar 2024
Abstract
The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4:
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The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: CRL1449 + CRL1472) was investigated regarding body weight, metabolic and inflammatory parameters, and gut microbiota (GM) composition in mice fed a high-fat diet (HFD). Body weight gain, adipocyte size, fasting blood glucose, serum triglyceride, and leptin levels were significantly reduced in the group fed FGM+Mix3 compared with the obese mice fed FGM. FGM+Mix2 and FGM+Mix3 modified the GM composition, reversing the dysbiosis caused by the HFD. Although there were no significant changes at the phylum level, the GM composition was significantly changed at the family and genus levels. Results suggest that the administration of FGM+Mix3 improves metabolic and immune profiles in obese mice while positively modulating the GM, therefore attenuating the risk factors associated with obesity.
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(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Modeling and Optimization of the Culture Medium for Efficient 4′-N-Demethyl-Vicenistatin Production by Streptomyces parvus Using Response Surface Methodology and Artificial-Neural-Network-Genetic-Algorithm
by
Zhixin Yu, Hongxin Fu and Jufang Wang
Fermentation 2024, 10(3), 154; https://doi.org/10.3390/fermentation10030154 - 06 Mar 2024
Abstract
4′-N-demethyl-vicenistatin is a vicenistatin analogue that has better antitumor activity with promising applications in the pharmaceuticals industry. The harnessing of the complete potential of this compound necessitates a systematic optimization of the culture medium to enable the cost-effective production of 4′-N-demethyl-vicenistatin by Streptomyces
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4′-N-demethyl-vicenistatin is a vicenistatin analogue that has better antitumor activity with promising applications in the pharmaceuticals industry. The harnessing of the complete potential of this compound necessitates a systematic optimization of the culture medium to enable the cost-effective production of 4′-N-demethyl-vicenistatin by Streptomyces parvus SCSIO Mla-L010/ΔvicG. Therefore, in this study, a sequential approach was employed to screen the significant medium compositions, as follows: one-factor-at-a-time (OFAT) and Plackett–Burman designs (PBD) were initially utilized. Cassava starch, glycerol, and seawater salt were identified as the pivotal components influencing 4′-N-demethyl-vicenistatin production. To further investigate the direct and interactive effects of these key components, a three-factor, five-level central composite design (CCD) was implemented. Finally, response surface methodology (RSM) and an artificial-neural-network-genetic-algorithm (ANN-GA) were employed for the modeling and optimization of the medium components to enhance efficient 4′-N-demethyl-vicenistatin production. The ANN-GA model showed superior reliability, achieving the most 4′-N-demethyl-vicenistatin, at 0.1921 g/L, which was 17% and 283% higher than the RSM-optimized and initial medium approaches, respectively. This study represents pioneering work on statistically guided optimization strategies for enhancing 4′-N-demethyl-vicenistatin production through medium optimization.
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(This article belongs to the Section Fermentation Process Design)
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Open AccessArticle
Optimization of Solid-State Fermentation Process of Radix Ranunculi ternate Using Response Surface Method and Addressing Its Antioxidant and Hypoglycemic Activity
by
Dingxuan He, Dingyu Duan, Xueyan Lv, Baihui Xiong, Zhuojia Li, Shaojun Zhang, Jing Cai, Xinrong Qiao and Qiong Chen
Fermentation 2024, 10(3), 153; https://doi.org/10.3390/fermentation10030153 - 06 Mar 2024
Abstract
Objective: The aim of this study was to optimize the fermentation process of Radix Ranunculi ternate via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods:
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Objective: The aim of this study was to optimize the fermentation process of Radix Ranunculi ternate via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods: The solid-state fermentation process was optimized using single-factor tests and the response surface method, with the yield of the alcohol extract of R. ternate as an evaluation index. Results: The best fermentation process was optimized using solid-state endophytic fungus fermentation technology as follows: strain addition ratio of Chaetomium globosum/Fusarium equiseti = 1:1, fermentation for 5 d, sieve size of 40 mesh, liquid/material ratio of 0.8:1 mL·g−1, fermentation temperature of 31 °C, and inoculation amount of 7.5%. Under the optimized conditions, the contents of the water-soluble extract and total polysaccharides decreased by 12.71% and 12.95%, respectively. In the fermentation, the contents of the ethanol-soluble extract, flavonoids, saponins, polyphenols, organic acids, and total amino acids of the fermented R. ternate increased by 19.77%, 57.14%, 79.67%, 14.29%, 17.63%, and 3.82%, respectively. The scavenging rate for DPPH, ABTS+, and ·OH free radicals and inhibitory rate for α-amylase of the fermented R. ternate also increased by 19.02%, 14.17%, 7.53%, and 34.54%, respectively, compared with the unfermented R. ternate. Conclusions: Solid-state fermentation opens new avenues for the development and application of R. ternate as a natural antioxidant and hypoglycemic food.
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(This article belongs to the Section Industrial Fermentation)
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Debaryomyces hansenii Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage
by
Xiaoying Yang, Shan Xiao and Jihui Wang
Fermentation 2024, 10(3), 152; https://doi.org/10.3390/fermentation10030152 - 06 Mar 2024
Abstract
In some countries, yeasts are still not allowed in the production of commercially fermented sausages. Therefore, further research is needed on producing fermented meat products using different strains of yeasts. In this study, two strains of Debaryomyces hansenii (D. hansenii Y61 and
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In some countries, yeasts are still not allowed in the production of commercially fermented sausages. Therefore, further research is needed on producing fermented meat products using different strains of yeasts. In this study, two strains of Debaryomyces hansenii (D. hansenii Y61 and Y67) were inoculated in fermented sausages to study their effects as starter cultures. The inoculation of D. hansenii strains affected ripening by decreasing the pH and aw. The sausages inoculated with Y61 and Y67 exhibited decreases in lipid oxidation of 40.70% and 36.04%, respectively, and Enterobacteriaceae counts of 50% and 100%, respectively. The inoculating yeasts Y61 and Y67 increased the lightness (L*) and redness (a*) of fermented sausages. The D. hansenii-inoculated sausages had higher levels of free amino acids and fatty acids, which improved the digestibility, sensory value, and safety of these sausages. Moreover, the total amount of ester compounds increased by 87.14% and 83.31% in the Y61- and Y67-inoculated groups, respectively, which contributed to the aroma. Better sensory attributes were also found in the sausages inoculated with Y61 and Y67 D. hansenii. Native D. hansenii Y61 and Y67 are, therefore, good starter cultures for fermented sausage production. Together, the results provide data supporting future research and the use of yeast-fermented sausages.
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(This article belongs to the Section Fermentation for Food and Beverages)
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Effect of Biochar in Modulating Anaerobic Digestion Performance and Microbial Structure Community of Different Inoculum Sources
by
Jingran Ding, Feng Zhen, Xiaoying Kong, Yunzi Hu, Yi Zhang and Lang Gong
Fermentation 2024, 10(3), 151; https://doi.org/10.3390/fermentation10030151 - 06 Mar 2024
Abstract
Biochar has attracted increasing attention as an additive for enhancing the performance of anaerobic digestion (AD), but the effect of biochar on microbial regulatory mechanisms in enhancing AD performance is unclear. To investigate how biochar modulates the process of AD, different inoculum sources
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Biochar has attracted increasing attention as an additive for enhancing the performance of anaerobic digestion (AD), but the effect of biochar on microbial regulatory mechanisms in enhancing AD performance is unclear. To investigate how biochar modulates the process of AD, different inoculum sources including cellulose–peptone–swine inoculum (CPI) and swine manure inoculum (SMI) were designed to determine the effect of biochar on the performance and microbial communities of anaerobic digestion of the feedstock concentration from 1 to 6%. The results showed that the methane yields of CPI seeds were higher 20.3–38.7% than those of SMI seeds without a biochar addition, whereas the biochar addition reduced 5.3 and 23.1% of the corresponding methane yield of CPI and SMI, respectively. The biochar enhances the accumulation of volatile fatty acids (VFAs) and weakens the potential ammonia inhibition by adsorption, and it can improve the degradation rate of organic content of soluble COD for different inoculum sources. Microbial community analyses showed that the biochar addition could facilitate the growth of Bacteroidetes and Clostridiales, and it enriched the relative abundance of hydrogenotrophic methanogens Methanobrevibacter and Methanobacterium. Overall, although the modulation of biochar possessed different effects on the anaerobic digestion performance, it contributed to the stability and degradation efficiency of the digestion system. The recycling implication of biochar is critical to realizing a low-carbon and renewable treatment system for organic wastes.
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(This article belongs to the Section Industrial Fermentation)
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