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
Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients
Fermentation 2024, 10(6), 277; https://doi.org/10.3390/fermentation10060277 (registering DOI) - 23 May 2024
Abstract
Abstract: The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the
[...] Read more.
Abstract: The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the treated beers, and 1804 to the untreated beers. The prolyl-endopeptidase-untreated malt beers are hazardous for celiac patients. Peptides of most of these beers showed matches with complete celiac immunogenic motifs, and an additional 28% of the peptides have partial matches with complete immunogenic motifs. On the other hand, after the enzyme treatment during fermentation no celiac hazardous gluten peptides are identified in the treated beers. Due to partial matches with complete celiac immunogenic motifs, 11% potentially hazardous gluten peptides are still identified in the treated beers. Only a maximum of 17% of these peptides can be detected by ELISA analysis. A mass spectrometry analysis or the recently developed method based on G12/A1 monoclonal antibody lateral flow immunochromatographic assay seems necessary to thoroughly reveal the potential risk of the treated beers. The actual immune response of treated beer, described in the literature by the response of the serum antibodies of celiac disease (CD)-active patients and by in vitro immune response, could not be related to the presence of known (partial) CD-immunogenic motifs in the gluten peptides.
Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
Open AccessArticle
Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates
by
Margaux Simon, Romain Christiaens, Philippe Janssens and Sonia Collin
Fermentation 2024, 10(6), 276; https://doi.org/10.3390/fermentation10060276 (registering DOI) - 23 May 2024
Abstract
At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The
[...] Read more.
At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer.
Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
►▼
Show Figures
Figure 1
Open AccessReview
Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products
by
Walter José Martinez-Burgos, Everaldo Montes Montes, Roberta Pozzan, Josilene Lima Serra, Diego Ocán Torres, Maria Clara Manzoki, Ricardo Luiz Vieira, Guilherme Anacleto dos Reis, Cristine Rodrigues, Susan Grace Karp and Carlos Ricardo Soccol
Fermentation 2024, 10(6), 275; https://doi.org/10.3390/fermentation10060275 (registering DOI) - 23 May 2024
Abstract
It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This article aims to review examples of the bioactive metabolites responsible for those activities, such as polysaccharides,
[...] Read more.
It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This article aims to review examples of the bioactive metabolites responsible for those activities, such as polysaccharides, phenols and polyphenols, terpenes, peptides, alkaloids, and steroids, which are produced by several relevant mushroom species. It also discusses their production through solid-state fermentation and submerged fermentation, as well as the processes of obtention of mushroom bioactive extracts and considerations on their stability aiming industrial applications. In addition, the article examines the patent landscape surrounding mushroom-derived bioactives, shedding light on the intellectual property history and innovations driving this field forward. Examples of recently deposited patents in the field are highlighted, as well as the main depositors. China and the United States are the major depositor countries in this field (52% and 35% of patents, respectively), and the principal compounds on the patents are polysaccharides and alkaloids. The article also provides insights into the current market landscape, showcasing mushroom-derived products in the pharmaceutical field available to consumers. From dietary supplements to skincare formulations, the market offerings reflect the growing interest in harnessing the health benefits of mushroom bioactives.
Full article
(This article belongs to the Special Issue Production of Nutritional and Functional Properties in Genetically Engineered Microorganisms)
Open AccessArticle
Production of Hydrogen with Ruminal Microbiota: Finding Culture Conditions for High Yields
by
Vianca Maribel Gándara-Arteaga, Guadalupe María Guatemala-Morales, Álvaro de Jesús Martínez-Gómez, Guillermo Toriz, Carlos Pelayo-Ortiz and Rosa Isela Corona-González
Fermentation 2024, 10(6), 274; https://doi.org/10.3390/fermentation10060274 (registering DOI) - 23 May 2024
Abstract
Hydrogen is ideal for replacing fossil fuels because upon combustion it generates only water. Dark fermentation (DF) from lignocellulose might be a competitive process for hydrogen production at the industrial scale. However, lignocellulose must be pretreated to obtain fermentable sugars, which is costly
[...] Read more.
Hydrogen is ideal for replacing fossil fuels because upon combustion it generates only water. Dark fermentation (DF) from lignocellulose might be a competitive process for hydrogen production at the industrial scale. However, lignocellulose must be pretreated to obtain fermentable sugars, which is costly and creates pollution. Microorganisms from bovine rumen efficiently degrade lignocellulose. Unfortunately, they have scarcely been explored for the production of hydrogen. Therefore, deeper studies on the culture conditions have to be undertaken to understand the behavior of microbial consortia from the rumen of bovines (MCRB) during hydrogen production. In this work, we evaluated the production of hydrogen by DF with MCRB by varying the incubation time, two culture media (MB and Rhodospirillaceae), headspace (40 and 80 mL), and thermal treatment. It was found that the production of hydrogen was maximum at 16 h MCRB incubation in MB. An amount of 80 mL headspace resulted in a threefold production of hydrogen as compared to 40 mL; the MCRB without heat treatment had a higher H2 yield. The production of hydrogen with 32 MCRB was highly variable, ranging between 21 and 696 mL. Our findings show a different perspective on the treatment of MCRB for the production of hydrogen and give insights on the impact of the culture conditions for increasing hydrogen production.
Full article
(This article belongs to the Special Issue Fermentative Biohydrogen Production)
►▼
Show Figures
Figure 1
Open AccessArticle
A Meta-Analysis of 3-Nitrooxypropanol Dietary Supplementation on Growth Performance, Ruminal Fermentation, and Enteric Methane Emissions of Beef Cattle
by
José Felipe Orzuna-Orzuna, Juan Eduardo Godina-Rodríguez, Jonathan Raúl Garay-Martínez, Lorenzo Danilo Granados-Rivera, Jorge Alonso Maldonado-Jáquez and Alejandro Lara-Bueno
Fermentation 2024, 10(6), 273; https://doi.org/10.3390/fermentation10060273 (registering DOI) - 23 May 2024
Abstract
This study aimed to evaluate the effects of dietary supplementation with 3-nitrooxypropanol (3-NOP) on growth performance, ruminal fermentation, and enteric methane emissions of beef cattle using a meta-analytic approach. The final meta-analysis database included results from 15 scientific articles. The response variables were
[...] Read more.
This study aimed to evaluate the effects of dietary supplementation with 3-nitrooxypropanol (3-NOP) on growth performance, ruminal fermentation, and enteric methane emissions of beef cattle using a meta-analytic approach. The final meta-analysis database included results from 15 scientific articles. The response variables were analyzed through random effects models, where the results were reported as weighted mean differences (WMD) between the treatments without 3-NOP and those supplemented with 3-NOP. The dietary inclusion of 3-NOP decreased (p < 0.001) dry matter intake but did not affect (p > 0.05) average daily gain and increased (p < 0.05) feed efficiency. In the rumen, 3-NOP supplementation increased (p < 0.01) the pH and ruminal concentration of propionate, butyrate, valerate, isobutyrate, and isovalerate. In contrast, dietary supplementation with 3-NOP decreased (p < 0.001) the rumen concentration of ammonia nitrogen, total volatile fatty acids, acetate, and the acetate/propionate ratio. Furthermore, daily methane (CH4) emission, CH4 yield, and CH4 emission as a percentage of gross energy ingested decreased (p < 0.001) in response to 3-NOP dietary supplementation. In conclusion, dietary supplementation with 3-nitrooxypropanol can be used as a nutritional strategy to improve feed efficiency and ruminal fermentation in beef cattle and, at the same time, reduce enteric methane emissions.
Full article
(This article belongs to the Special Issue Recent Advances in Rumen Fermentation Efficiency, 2nd Edition)
►▼
Show Figures
Figure 1
Open AccessArticle
Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects
by
Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, Lucas Tadeu Fuess, Márcia Helena Rissato Zamariolli Damianovic and Ariovaldo José da Silva
Fermentation 2024, 10(6), 272; https://doi.org/10.3390/fermentation10060272 (registering DOI) - 23 May 2024
Abstract
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses. This study assessed the impacts
[...] Read more.
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses. This study assessed the impacts of melanoidins on the kinetic of substrate conversion and production of organic acids via dark fermentation using microbial consortia as inoculum. The investigations were carried out in fed-batch reactors using synthetic melanoidins following glucose-to-melanoidin ratios (G/M; g-glucose g−1 melanoidins) of 0.50, 1.50, 1.62, 1.67, and 5.00, also considering a melanoidin-free control reactor. The results showed that melanoidins negatively impacted the kinetics of glucose fermentation by decreasing the first-order decay constant (k1): when dosing equivalent initial concentrations of glucose (ca. 3 g L−1), the absence of melanoidins led to a k1 of 0.62 d−1, whilst dosing 2 g L−1 (G/M = 1.5) and 6.0 g L−1 (G/M = 0.5) of melanoidins produced k1 values of 0.37 d−1 and 0.27 d−1, respectively. The production of butyric and acetic acids was also negatively impacted by melanoidins, whilst the lactic activity was not impaired by the presence of these compounds. Lactate production reached ca. 1000 mg L−1 in G/M = 1.67, whilst no lactate was detected in the control reactor. The presence of melanoidins was demonstrated to be a selective metabolic driver, decreasing the microbial diversity compared to the control reactor and favoring the growth of Lactobacillus. These results highlight the importance of further understanding the impacts of melanoidins on melanoidin-rich organic wastewater bioconversion, such as sugarcane vinasse, which are abundantly available in biorefineries.
Full article
(This article belongs to the Special Issue The Future of Fermentation Technology in the Biorefining Process: 2nd Edition)
►▼
Show Figures
Figure 1
Open AccessArticle
Impact of Long-Term Bottle Aging on Color Transition, Polymers, and Aromatic Compounds in Mulberry Wine
by
Jieling Cai, Huihui Peng, Wanqin Zhang, Ling Yuan, Yang Liu, Wenyu Kang and Bo Teng
Fermentation 2024, 10(6), 271; https://doi.org/10.3390/fermentation10060271 - 22 May 2024
Abstract
Long-term aging has traditionally been associated with issues such as color fading and oxidation; therefore, it limits grape wine production. Here, we analyzed 90 bottles of mulberry wine aged for various periods (up to 12 years) and observed unique trends in color, flavor,
[...] Read more.
Long-term aging has traditionally been associated with issues such as color fading and oxidation; therefore, it limits grape wine production. Here, we analyzed 90 bottles of mulberry wine aged for various periods (up to 12 years) and observed unique trends in color, flavor, and aroma compounds during prolonged aging. Results from Somers and methylcellulose precipitation (MCP) assays indicated that the tannin and anthocyanin concentrations in newly fermented mulberry wines were 167 to 216 mg/L and 1.04 to 1.37 g/L, respectively. The total phenolics, tannins, and anthocyanin contents exhibited significant negative correlations with aging years, while the non-bleachable pigment content and hue showed positive correlations with aging times. High-performance liquid chromatography–electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) analysis further revealed a positive correlation between the content of pyranoanthocyanins (including cyanidin-3-O-glucoside-pyruvic acid, cyanidin-3-O-glucoside-acetaldehyde, cyanidin-3-O-glucoside-4-vinocatechol, and cyanidin-3-O-glucoside-4-vinophenol) and aging times, whereas the impacts of aging on the polymeric pigment (cyanidin-3-O-glucoside-epicatechin) were not observed. This suggests that the anthocyanins in mulberry wine primarily transformed into pyranoanthocyanins rather than polymeric pigments during aging. The aging-induced reductions in protein, polysaccharide, and key aroma compounds (contributing to the fruity, sweet and floral odors) remained unaffected by prolonged aging.
Full article
(This article belongs to the Special Issue Wine Aromas: 2nd Edition)
Open AccessArticle
Cultivation of a Novel Strain of Chlorella vulgaris S2 under Phototrophic, Mixotrophic, and Heterotrophic Conditions, and Effects on Biomass Growth and Composition
by
Marina Grubišić, Ines Peremin, Elvis Djedović, Božidar Šantek and Mirela Ivančić Šantek
Fermentation 2024, 10(6), 270; https://doi.org/10.3390/fermentation10060270 - 22 May 2024
Abstract
Microalgal biomass is an excellent platform for producing food, feed, nutraceuticals, pharmaceuticals, and biofuels. This study aimed to investigate the effect of the trophic mode of cultivation (phototrophic, heterotrophic, and mixotrophic) on the growth and biomass composition of Chlorella vulgaris S2. The contents
[...] Read more.
Microalgal biomass is an excellent platform for producing food, feed, nutraceuticals, pharmaceuticals, and biofuels. This study aimed to investigate the effect of the trophic mode of cultivation (phototrophic, heterotrophic, and mixotrophic) on the growth and biomass composition of Chlorella vulgaris S2. The contents of lipids and carbohydrates, as well as the fatty acid composition of total lipids, were studied. The effects of the carbon-to-nitrogen ratio (C:N) and the organic carbon concentration of the growth media under mixotrophic and heterotrophic conditions were also investigated. The C:N ratio of 30 mol mol−1 favoured lipid synthesis, and the C:N ratio of 10 mol mol−1 favoured carbohydrate synthesis. Maximal lipid and biomass productivities (2.238 and 0.458 g L−1 d−1, respectively) were obtained under mixotrophic conditions at the C:N ratio of 50 mol mol−1 and glucose concentration of 50 g L−1. Fed-batch cultivation conducted in a stirrer tank bioreactor under heterotrophic growth conditions increased biomass (2.385 g L−1 d−1, respectively) and lipid (0.339 L−1 d−1) productivities ~50 and ~60 times compared to the fed-batch phototrophic cultivation, respectively. The trophic mode, growth phase, and growth medium composition significantly influenced the fatty acid composition. Under mixotrophic and heterotrophic growth conditions, lipid accumulation is associated with an increase in oleic acid (C18:1) content. Mixotrophically grown biomass of Chlorella vulgaris S2 under optimised conditions is a suitable source of lipids for biodiesel production.
Full article
(This article belongs to the Section Industrial Fermentation)
Open AccessArticle
Models for Wine Fermentation and Their Suitability for Commercial Applications
by
James Nelson and Roger Boulton
Fermentation 2024, 10(6), 269; https://doi.org/10.3390/fermentation10060269 - 22 May 2024
Abstract
The ability to model the kinetics of wine fermentation enables the early detection of abnormal, sluggish or stuck fermentations, and the prediction of present and future rates of energy, CO2 and ethanol vapor release. While several wine fermentation models have been published,
[...] Read more.
The ability to model the kinetics of wine fermentation enables the early detection of abnormal, sluggish or stuck fermentations, and the prediction of present and future rates of energy, CO2 and ethanol vapor release. While several wine fermentation models have been published, there are only a few that have been successfully adopted for commercial practice. In this work, the mathematical descriptions of wine fermentation are reviewed and compared. The common features of these include descriptions for the kinetics of yeast growth; substrate and nutrient consumption; product formation; and total and viable cell mass. Additional features include the inhibition of growth by ethanol; competitive inhibition of glucose and fructose uptake; glycerol formation; and the calculation of density from solution composition and solute properties. Three models were selected to compare their ability to describe the sugar, ethanol, biomass and nitrogen of benchtop fermentations at four temperatures, previously published. The models are assessed for their goodness of fit to the data in synthetic-medium fermentations and their suitability for analyzing and predicting commercial wine fermentations.
Full article
(This article belongs to the Special Issue Modeling, Control and Optimization of Wine Fermentation)
►▼
Show Figures
Figure 1
Open AccessArticle
Nutritive and Fermentative Traits of African Stargrass (Cynodon nlemfuensis Vanderyst) Forage Preserved for Silage and Haylage
by
Tania Picado-Pérez, Rocky Lemus, Daniel Rivera and Luis A. Villalobos-Villalobos
Fermentation 2024, 10(6), 268; https://doi.org/10.3390/fermentation10060268 - 22 May 2024
Abstract
Climate shifts have significantly affected livestock systems due to their environmental interdependence. Among the strategies adopted by livestock systems to fill the gaps in forage biomass, preserved forages are the most commonly used. This research assessed the nutritional profile of African Stargrass (
[...] Read more.
Climate shifts have significantly affected livestock systems due to their environmental interdependence. Among the strategies adopted by livestock systems to fill the gaps in forage biomass, preserved forages are the most commonly used. This research assessed the nutritional profile of African Stargrass (Cynodon nlemfuensis Vanderyst) preserved as silage and haylage at different feed-out periods (45, 60, 90, and 120 days). We found greater dry matter (DM) content in haylage (29.7%), with no important variations in silage over time. Stargrass silage had crude protein (CP) levels greater (13.0%) than haylage (11.9%); the former was not affected by the duration of the preservation period. Silage had lower levels of neutral detergent fiber (NDF) and higher levels of in vitro dry matter digestibility (IVDMD). The net energy for lactation (NEL) was similar for the two types of preservations evaluated. A principal component analysis (PCA) revealed that most of the variance in the dataset (69.6%) was explained by two principal components. PC1 showed that the most relevant variables were ADF, α-NDF, dNDF30, d NDF48, and NDICP, while Ash, Ca, and insoluble CP were the most relevant variables in PC2. Unlike haylage, the nutritional value of silage remained constant (p > 0.05) up to 120 days of preservation. It is important to note that haylage should not be stored beyond 90 days, regardless of the type of preservation.
Full article
(This article belongs to the Section Fermentation Process Design)
►▼
Show Figures
Figure 1
Open AccessBrief Report
Activity of Cannabidiol on Ex Vivo Amino Acid Fermentation by Bovine Rumen Microbiota
by
Jourdan E. Lakes, Brittany E. Davis and Michael D. Flythe
Fermentation 2024, 10(6), 267; https://doi.org/10.3390/fermentation10060267 - 21 May 2024
Abstract
Amino-acid-fermenting bacteria are wasteful organisms within the rumens of beef cattle that remove dietary amino nitrogen by producing ammonia, which is then excreted renally. There are currently no on-label uses for the control of this microbial guild, but off-label use of broad-spectrum antimicrobials
[...] Read more.
Amino-acid-fermenting bacteria are wasteful organisms within the rumens of beef cattle that remove dietary amino nitrogen by producing ammonia, which is then excreted renally. There are currently no on-label uses for the control of this microbial guild, but off-label use of broad-spectrum antimicrobials has shown efficacy, which contributes to antimicrobial resistance. Plant-derived antimicrobials supplemented into the diets of cattle may offer worthwhile alternatives. This study sought to investigate the role of cannabidiol (CBD) as a terpenophenolic antimicrobial. Ex vivo cell suspensions were harvested from the rumen fluid of Angus × Holstein steers in non-selective media with amino acid substrates. The suspensions were treated with five concentrations of CBD (860 μg mL−1–0.086 μg mL−1) and incubated (24 h), after which ammonia production and viable number of cells per substrate and treatment were measured. The data demonstrated a ~10–15 mM reduction in ammonia produced at the highest concentration of CBD and negligible changes in the viable number of amino-acid-fermenting bacteria. CBD does not appear to be a biologically or economically viable terpenophenolic candidate for the control of amino acid fermentation in beef cattle.
Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile, 2nd Edition)
Open AccessArticle
The Effect of Non-Saccharomyces Cerevisiae Torulaspora delbrueckii on the Aroma Composition of Munage Grape Base-Wine and the Mechanism of the Effect
by
Xuefeng Yin, Bingze Liu, Ruxianguli Maimaitiyiming, Liang Wang, Lei Zhao, Huimin Zhang, Keping Chen and Aihemaitijiang Aihaiti
Fermentation 2024, 10(5), 266; https://doi.org/10.3390/fermentation10050266 - 20 May 2024
Abstract
To enhance comprehension of the impact of mixed fermentation using Torulaspora delbrueckii Bio-119667 (TD) on the aroma composition of Munage grape base-wine (MGBW), we analysed the aroma composition of MGBW using HS-SPME-GC-MS widely targeted metabolomics. The levels of volatile aroma components, including terpenes,
[...] Read more.
To enhance comprehension of the impact of mixed fermentation using Torulaspora delbrueckii Bio-119667 (TD) on the aroma composition of Munage grape base-wine (MGBW), we analysed the aroma composition of MGBW using HS-SPME-GC-MS widely targeted metabolomics. The levels of volatile aroma components, including terpenes, higher alcohols, aldehydes, heterocyclic compounds, and esters, were significantly higher in MGBW produced by mixed fermentation compared to the pure Saccharomyces yeast control fermentation. The study found that the content of esters increased by 26.3% after mixed fermentation, indicating the contribution of TD to the formation of ester flavour components during the fermentation of MGBW. After analysing aroma activity values, we discovered that 49 out of 115 esters (25.5% of the total) significantly contributed to the aroma profile of MGBW (rOAV > 1). Of these esters, 16 were identified as key aroma compounds (rOAV > 1, VIP > 1) produced by mixed fermentation with the participation of TD. This finding further supports the contribution of TD to the improvement of MGBW’s aroma composition. This study reveals the role of non-Saccharomyces yeast strain Torulaspora delbrueckii Bio-119667 in improving the aroma composition of MGBW produced by mixed culture fermentation and the biosynthetic pathways of key aroma components therein.
Full article
(This article belongs to the Section Fermentation for Food and Beverages)
►▼
Show Figures
Figure 1
Open AccessArticle
New Solutions in Single-Cell Protein Production from Methane: Construction of Glycogen-Deficient Mutants of Methylococcus capsulatus MIR
by
Sergey Y. But, Ruslan Z. Suleimanov, Igor Y. Oshkin, Olga N. Rozova, Ildar I. Mustakhimov, Nikolai V. Pimenov, Svetlana N. Dedysh and Valentina N. Khmelenina
Fermentation 2024, 10(5), 265; https://doi.org/10.3390/fermentation10050265 - 19 May 2024
Abstract
The biotechnology of converting methane to single-cell protein (SCP) implies using fast-growing thermotolerant aerobic methanotrophic bacteria. Among the latter, members of the genus Methylococcus received significant research attention and are used in operating commercial plants. Methylococcus capsulatus MIR is a recently discovered member
[...] Read more.
The biotechnology of converting methane to single-cell protein (SCP) implies using fast-growing thermotolerant aerobic methanotrophic bacteria. Among the latter, members of the genus Methylococcus received significant research attention and are used in operating commercial plants. Methylococcus capsulatus MIR is a recently discovered member of this genus with the potential to be used for the purpose of SCP production. Like other Methylococcus species, this bacterium stores carbon and energy in the form of glycogen, particularly when grown under nitrogen-limiting conditions. The genome of strain MIR encodes two glycogen synthases, GlgA1 and GlgA2, which are only moderately related to each other. To obtain glycogen-free cell biomass of this methanotroph, glycogen synthase mutants, ΔglgA1, ΔglgA2, and ΔglgA1ΔglgA2, were constructed. The mutant lacking both glycogen synthases exhibited a glycogen-deficient phenotype, whereas the intracellular glycogen content was not reduced in strains defective in either GlgA1 or GlgA2, thus suggesting functional redundancy of these enzymes. Inactivation of the glk gene encoding glucokinase also resulted in a sharp decrease in glycogen content and accumulation of free glucose in cells. Wild-type strain MIR and the mutant strain ΔglgA1ΔglgA2 were also grown in a bioreactor operated in batch and continuous modes. Cell biomass of ΔglgA1ΔglgA2 mutant obtained during batch cultivation displayed high protein content (71% of dry cell weight (DCW) compared to 54% DCW in wild-type strain) as well as a strong reduction in glycogen content (10.8 mg/g DCW compared to 187.5 mg/g DCW in wild-type strain). The difference in protein and glycogen contents in biomass of these strains produced during continuous cultivation was less pronounced, yet biomass characteristics relevant to SCP production were slightly better for ΔglgA1ΔglgA2 mutant. Genome analysis revealed the presence of glgA1-like genes in all methanotrophs of the Gammaproteobacteria and Verrucomicrobia, while only a very few methanotrophic representatives of the Alphaproteobacteria possessed these determinants of glycogen biosynthesis. The glgA2-like genes were present only in genomes of gammaproteobacterial methanotrophs with predominantly halo- and thermotolerant phenotypes. The role of glycogen in terms of energy reserve is discussed.
Full article
(This article belongs to the Special Issue New Ways of Production of Single Cell Proteins for Future Food or Feed by Fermentation)
►▼
Show Figures
Figure 1
Open AccessArticle
In Vitro Probiotic Characterization of Lactiplantibacillus plantarum Strains Isolated from Traditional Fermented Dockounou Paste
by
Natia Joseph Kouadio, Alalet Luc Olivier Zady, Kouassi Aboutou Séverin Kra, Filofteia Camelia Diguță, Sébastien Niamke and Florentina Matei
Fermentation 2024, 10(5), 264; https://doi.org/10.3390/fermentation10050264 - 19 May 2024
Abstract
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization of the LAB isolates was performed based on phenotypic and several biochemical properties, which was subsequently confirmed through 16S
[...] Read more.
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization of the LAB isolates was performed based on phenotypic and several biochemical properties, which was subsequently confirmed through 16S rRNA gene sequencing analysis, indicating that these isolates belonged to the species Lactiplantibacillus plantarum. With regard to safety criteria, the strains exhibited no alpha or beta hemolysis activity. Nevertheless, the majority of LAB strains demonstrated high sensitivity to the antibiotics tested. The results demonstrated that the majority of the strains exhibited remarkably high survival rates under simulated gastrointestinal conditions, such as pH = 1.5 (81.18–98.15%), 0.3% bile salts (68.62–100.89%), 0.4% phenol (40.59–128.24%), as well as 0.1% pepsin and pH = 2.5 (88.54–99.78%). The LAB strains demonstrated elevated levels of cell surface properties, indicative of the presence of a considerable defensive mechanism against pathogens. Intact LAB cells exhibited significant antioxidant abilities (48.18–83.58%). They also demonstrated a pronounced inhibitory effect on the growth of foodborne pathogens. Enzyme pattern analysis revealed that the LAB isolates produced both proteases and cellulases, as well as pectinase and/or amylase activity. The potential of the L. plantarum strains FS43, FS44, and FS48, as indicated by the results obtained from the standard in vitro assays, makes them suitable for further study as potential probiotics.
Full article
(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)
►▼
Show Figures
Figure 1
Open AccessReview
Yarrowia lipolytica Yeast: A Treasure Trove of Enzymes for Biocatalytic Applications—A Review
by
Bartłomiej Zieniuk, Karina Jasińska, Katarzyna Wierzchowska, Şuheda Uğur and Agata Fabiszewska
Fermentation 2024, 10(5), 263; https://doi.org/10.3390/fermentation10050263 - 18 May 2024
Abstract
Yarrowia lipolytica is a robust yeast species that has gained significant attention as a biofactory for various biotechnological applications and undoubtedly can be referred to as a hidden treasure trove due to boasting a diverse array of enzymes with wide-ranging applications in multiple
[...] Read more.
Yarrowia lipolytica is a robust yeast species that has gained significant attention as a biofactory for various biotechnological applications and undoubtedly can be referred to as a hidden treasure trove due to boasting a diverse array of enzymes with wide-ranging applications in multiple industries, including biofuel production, food processing, biotechnology, and pharmaceuticals. As the biotechnology field continues to expand, Y. lipolytica is poised to play a pivotal role in developing eco-friendly and economically viable bioprocesses. Its versatility and potential for large-scale production make it a promising candidate for sustainably addressing various societal and industrial needs. The current review article aimed to highlight the diverse enzymatic capabilities of Y. lipolytica and provide a detailed analysis of its relevance in biocatalysis, including the use of whole-cell catalysts and isolated enzymes. The review focused on wild-type yeast strains and their species-dependant properties and selected relevant examples of Y. lipolytica used as a host organism for overexpressing some enzymes. Furthermore, the application of Y. lipolytica’s potential in enantiomers resolution, lipids processing, and biodiesel synthesis, as well as the synthesis of polymers or esterification of different substrates for upgrading biologically active compounds, was discussed.
Full article
(This article belongs to the Special Issue Yarrowia lipolytica: A Beneficial Yeast as a Biofactory for Biotechnological Applications: 2nd Edition)
►▼
Show Figures
Figure 1
Open AccessArticle
Response of Anaerobic Granular Sludge Reactor to Plant Polyphenol Stress: Floc Disintegration and Microbial Inhibition
by
Shilin Bi, Hua Lian, Huiya Zhang, Zexiang Liu, Yong Chen and Jian Zhang
Fermentation 2024, 10(5), 262; https://doi.org/10.3390/fermentation10050262 - 17 May 2024
Abstract
Plant polyphenols are potential inhibitors for the anaerobic treatment of wastewater from the wood processing, pharmaceutical, and leather industries. Tannic acid (TA) was selected as a model compound to assess the inhibitory effect of plant polyphenols in simulated wastewater in this study. The
[...] Read more.
Plant polyphenols are potential inhibitors for the anaerobic treatment of wastewater from the wood processing, pharmaceutical, and leather industries. Tannic acid (TA) was selected as a model compound to assess the inhibitory effect of plant polyphenols in simulated wastewater in this study. The influences of TA on methanogenic activity, sludge morphology, and the microbial community were investigated under glucose and sodium acetate as carbon substrates, respectively. The results show that a threshold concentration of TA above 1500 mg·L−1 that triggers significant methanogenesis depression and volatile fatty acids (VFAs) accumulation. In addition, granules might be weakened by TA addition, reflected in changes in extracellular polymeric substances (EPS) within the granules and an increase in floc in the effluent. The anaerobic granular sludge (AnGS) fed with sodium acetate was more sensitive than the presence of glucose as the substrate when facing the challenge of TA. The concentration of the mcrA gene in granular sludge decreased markedly in response to TA stress, providing direct evidence that a high concentration of TA caused the inhibition of specific gene expressions. This study provides details about the adverse impacts of TA stress on methane production, the microbial community, and granule integrity, deepening our understanding of the anaerobic treatment of plant polyphenols contained in wastewater.
Full article
(This article belongs to the Special Issue Advances in Anaerobic Digestion of Agricultural and Industrial Organic Waste: 2nd Edition)
►▼
Show Figures
Figure 1
Open AccessArticle
Biogas Production Potential of Mixed Banana and Pineapple Waste as Assessed by Long-Term Laboratory-Scale Anaerobic Digestion
by
Vita Aleksandrovna Rabinovich, Carsten Linnenberg, Ulf Theilen and Harald Weigand
Fermentation 2024, 10(5), 261; https://doi.org/10.3390/fermentation10050261 - 16 May 2024
Abstract
Biogas is a renewable energy source generated through the anaerobic digestion (AD) of organic feedstocks. This study aims to quantify the biogas production potential (BPP) of fruit wastes via semi-continuous lab-scale mesophilic AD over a total of 100 days. The feed was composed
[...] Read more.
Biogas is a renewable energy source generated through the anaerobic digestion (AD) of organic feedstocks. This study aims to quantify the biogas production potential (BPP) of fruit wastes via semi-continuous lab-scale mesophilic AD over a total of 100 days. The feed was composed of 80% banana peelings and 20% pineapple residues, mimicking the waste composition of a Costa Rican fruit processing facility used as a test case. The average loading rate of volatile suspended solids (VSS) corresponded to 3.6 kg VSS·m−3·d−1. Biogas yield and composition were monitored, along with the concentration of ammonium, volatile fatty acids, and pH. Discounting the start-up phase, the BPP averaged to 526 LN (kg VSS)−1 with a methane concentration of around 54%, suggesting suitability of the substrate for AD. We calculated that if upscaled to the Costa Rican test case facility, these values translate into a gross average heat and electricity production via AD of around 5100 MWhel·a−1 and 5100 MWhth·a−1, respectively. Deducting self-consumption of the AD treatment, this is equivalent to 73% of the facility’s electricity demand, and could save about 450,000 L of heavy oil per year for heat generation. To circumvent nitrogen shortage, the addition of a co-substrate such as dry manure seems advisable.
Full article
(This article belongs to the Special Issue Anaerobic Digestion: Waste to Energy)
►▼
Show Figures
Figure 1
Open AccessArticle
Fermentation of Sugar by Thermotolerant Hansenula polymorpha Yeast for Ethanol Production
by
Adnan Asad Karim, Mª Lourdes Martínez-Cartas and Manuel Cuevas-Aranda
Fermentation 2024, 10(5), 260; https://doi.org/10.3390/fermentation10050260 - 16 May 2024
Abstract
Hansenula polymorpha is a non-conventional and thermo-tolerant yeast that is well-known for its use in the industrial production of recombinant proteins. However, research to evaluate this yeast’s potential for the high-temperature fermentation of sugar to produce alcohols for biofuel applications is limited. The
[...] Read more.
Hansenula polymorpha is a non-conventional and thermo-tolerant yeast that is well-known for its use in the industrial production of recombinant proteins. However, research to evaluate this yeast’s potential for the high-temperature fermentation of sugar to produce alcohols for biofuel applications is limited. The present work investigated a wild-type H. polymorpha strain (DSM 70277) for the production of ethanol at a temperature of 40 °C under limited oxygen presence by using a batch fermentation reactor. Fermentation experiments were performed using three types of sugar (glucose, fructose, xylose) as substrates with two initial inoculum concentrations (1.1 g·L−1 and 5.0 g·L−1). The maximum specific growth rates of H. polymorpha yeast were 0.121–0.159 h−1 for fructose, 0.140–0.175 h−1 for glucose, and 0.003–0.009 h−1 for xylose. The biomass volumetric productivity was 0.270–0.473 g·L−1h−1 (fructose), 0.185–0.483 g·L−1h−1 (glucose), and 0.001–0.069 g·L−1h−1 (xylose). The overall yield of ethanol from glucose (0.470 g·g−1) was higher than that from fructose (0.434 g·g−1) and xylose (0.071 g·g−1). The H. polymorpha yeast exhibited different behavior and efficacy regarding the use of glucose, fructose, and xylose as substrates for producing ethanol. The present knowledge could be applied to improve the fermentation process for valorization of waste biomass to produce bioethanol.
Full article
(This article belongs to the Special Issue The Future of Fermentation Technology in the Biorefining Process: 2nd Edition)
►▼
Show Figures
Figure 1
Open AccessArticle
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)
by
Juliana G. Ivanova, Tanya S. Toshkova-Yotova, Reneta A. Toshkova, Veronika R. Deleva, Ani K. Georgieva and Liliana G. Gigova
Fermentation 2024, 10(5), 259; https://doi.org/10.3390/fermentation10050259 - 15 May 2024
Abstract
Porphyridium aerugineum is a unicellular freshwater red microalga that synthesizes and secretes into the culture medium an extracellular polysaccharide (EPS). In this study, algal growth and polysaccharide production, as well as the antioxidant capacity and antitumor effect of Porphyridium aerugineum EPS (PaEPS), were
[...] Read more.
Porphyridium aerugineum is a unicellular freshwater red microalga that synthesizes and secretes into the culture medium an extracellular polysaccharide (EPS). In this study, algal growth and polysaccharide production, as well as the antioxidant capacity and antitumor effect of Porphyridium aerugineum EPS (PaEPS), were investigated. Cultivation of the microalgae was carried out in a photobioreactor under controlled conditions. Algal growth and the amount of EPS were monitored daily. The accumulated polysaccharide was extracted and lyophilized. At the end of cultivation, the concentration of microalgal biomass and PaEPS reached 3.3 and 1.2 g L−1, respectively. To examine the antioxidant capacity of PaEPS, FRAP and ABTS assays were performed. The cytotoxic activity of PaEPS was evaluated on the tumor cell lines MCF-7 (breast cancer) and HeLa (cervical adenocarcinoma) and on BJ (a non-tumor human skin fibroblast cell line), using MTT assay. The results obtained indicated that P. aerugineum polysaccharide exhibited a high ABTS radical-scavenging activity reaching up to 55%. The cytotoxic effect was best expressed in MCF-7 cells treated for 72 h with 1000 µg/mL PaEPS, where tumor cell proliferation was inhibited by more than 70%. Importantly, the PaEPS treatments did not significantly affect the viability of BJ cells. These findings promote the biotechnological production of P. aerugineum extracellular polysaccharide and reveal its potential as an anticancer and antioxidant agent for future applications.
Full article
(This article belongs to the Special Issue Cyanobacteria and Eukaryotic Microalgae)
►▼
Show Figures
Figure 1
Open AccessReview
Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste
by
Anastasiia Maksimenko, Leonid Belyi, Anna Podvolotskaya, Oksana Son and Liudmila Tekutyeva
Fermentation 2024, 10(5), 258; https://doi.org/10.3390/fermentation10050258 - 15 May 2024
Abstract
The global increase in population has placed significant pressure on food security, leading to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs and limited fish meal availability in aquafeeds have driven the search for alternative protein sources.
[...] Read more.
The global increase in population has placed significant pressure on food security, leading to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs and limited fish meal availability in aquafeeds have driven the search for alternative protein sources. While plant-based ingredients have been integrated into commercial aquafeeds, they come with challenges such as low protein content, palatability issues, and the presence of antinutritional factors. In this context, fish silage, made from fish waste and discarded fish, stands out as a promising alternative technology due to its cost-effectiveness and sustainability attributes. The production of fish silage involves the addition of organic/inorganic acids or lactic acid bacteria to homogenized fish waste, yielding a valuable mixture rich in peptides and free amino acids, offering significant nutritional benefits for animal diets. This review aims to promote sustainable practices in the aquaculture industry by analyzing research results related to ensiling technology, appraising the advantages and disadvantages of using fish silage as a feed ingredient, and focusing on emerging trends in this field.
Full article
(This article belongs to the Special Issue Fermentation Technologies for the Production of High-Quality Feed)
►▼
Show Figures
Figure 1
Journal Menu
► ▼ Journal Menu-
- Fermentation Home
- Aims & Scope
- Editorial Board
- Topical Advisory Panel
- Instructions for Authors
- Special Issues
- Topics
- Sections & Collections
- Article Processing Charge
- Indexing & Archiving
- Editor’s Choice Articles
- Most Cited & Viewed
- Journal Statistics
- Journal History
- Journal Awards
- Conferences
- Editorial Office
Journal Browser
► ▼ Journal BrowserHighly Accessed Articles
Latest Books
E-Mail Alert
News
Topics
Topic in
Beverages, Fermentation, Foods, Molecules, Separations
Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement
Topic Editors: Ana Leahu, Marìa Soledad Prats Moya, Cristina GhineaDeadline: 31 May 2024
Topic in
Agronomy, Beverages, Fermentation, Horticulturae, Plants
Grapevine Facing Climate Change: From Land, through Plants to Grapes and Wine
Topic Editors: Othmane Merah, Ana Fernandes De Oliveira, Daniela Satta, Mario Cunha, Jesus Yuste, Jalloul BouajilaDeadline: 30 June 2024
Topic in
Energies, Catalysts, Fermentation, Processes, Waste
Valorizing Waste through Thermal and Biological Processes for Sustainable Energy Production
Topic Editors: Margarida Gonçalves, Cândida VilarinhoDeadline: 31 August 2024
Topic in
Agriculture, Animals, Fermentation, Microplastics, Veterinary Sciences
Livestock and Microplastics
Topic Editors: Sonia Tassone, Beniamino T. Cenci-GogaDeadline: 20 May 2025
Conferences
Special Issues
Special Issue in
Fermentation
Production of Nutritional and Functional Properties in Genetically Engineered Microorganisms
Guest Editors: Guojian Zhang, Fu YanDeadline: 31 May 2024
Special Issue in
Fermentation
Biomass Conversion, CO2 Valorisation and Power-to-X: Fermentation Chemicals and Fuels
Guest Editors: Konstantinos G. Kalogiannis, Maria AntoniadouDeadline: 10 June 2024
Special Issue in
Fermentation
Microbial Degradation and Conversion of Refractory Organics
Guest Editors: Shangxian Xie, Hongbo Yu, Fuying Ma, Xiaoyu ZhangDeadline: 30 June 2024
Special Issue in
Fermentation
Anaerobic Digestion Technology for the Transformation and Utilization of Organic Wastes
Guest Editor: Xiayuan WuDeadline: 15 July 2024
Topical Collections
Topical Collection in
Fermentation
Bioconversion of Lignocellulosic Materials to Value-Added Products
Collection Editors: Alexander Rapoport, Pietro Buzzini