Fermentation

18 pages, 2947 KiB

Open AccessArticle

Coriolopsis trogii MUT3379: A Novel Cell Factory for High-Yield Laccase Production

by Luca Mellere, Martina Bellasio, Francesca Berini, Flavia Marinelli, Jean Armengaud and Fabrizio Beltrametti

Fermentation 2024, 10(7), 376; https://doi.org/10.3390/fermentation10070376 - 22 Jul 2024

Viewed by 770

Abstract

Coriolopsis trogii is a basidiomycete fungus which utilizes a large array of lignin-modifying enzymes to colonize and decompose dead wood. Its extracellular enzymatic arsenal includes laccases, i.e., polyphenol oxidases of relevant interest for different industrial applications thanks to their ability to oxidize a [...] Read more.

Coriolopsis trogii is a basidiomycete fungus which utilizes a large array of lignin-modifying enzymes to colonize and decompose dead wood. Its extracellular enzymatic arsenal includes laccases, i.e., polyphenol oxidases of relevant interest for different industrial applications thanks to their ability to oxidize a diverse range of natural and synthetic compounds. In this work, the production of laccases in C. trogii MUT3379 was explored and improved. From an initial production of ca. 10,000 U L⁻¹, the fermentation process was gradually optimized, reaching a final yield of ca. 200,000 U L⁻¹. An SDS-PAGE analysis of the secretome highlighted the presence of a main protein of ca. 60 kDa showing laccase activity, which was designated as Lac3379-1 once its primary sequence was established by tandem mass spectrometry. The characterization of Lac3379-1 revealed a remarkable enzymatic stability in the presence of surfactants and solvents and a diversified activity on a broad range of substrates, positioning it as an interesting tool for diverse biotechnological applications. The high-yield and robust production process indicates C. trogii MUT3379 as a promising cell factory for laccases, offering new perspectives for industrial applications of lignin-modifying enzymes. Full article

(This article belongs to the Section Fermentation Process Design)

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17 pages, 1469 KiB

Open AccessArticle

The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines

by Mónica Fernández-González, Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, Tania Paniagua-Martínez and Sergio Gómez-Alonso

Fermentation 2024, 10(7), 375; https://doi.org/10.3390/fermentation10070375 - 22 Jul 2024

Viewed by 690

Abstract

The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this work was to study in depth the changes [...] Read more.

The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this work was to study in depth the changes that occurred in the aminoacidic, volatile, and phenolic compositions of Cabernet Sauvignon wines fermented with a Saccharomyces cerevisiae strain genetically modified with the gene encoding for endopolygalacturonase (PGU1) in transcriptional fusion with the promoter of the phosphoglycerate kinase (PGK1) gene, both from S. cerevisiae origin. A higher yield extraction of wine was obtained in wines fermented with the modified strain (PW), increasing by around 6.1% compared to the control wine (CW). Moreover, there was a 40% decrease in the malic acid content in the PW, thus suggesting that this modified yeast could be investigated as a malic acid-reducing agent. There were slight differences in other aroma volatile compounds studied as well as in the phenolic content. However, there was a considerable increase in the amino acid content in the PW. Full article

(This article belongs to the Special Issue Management of Grape Phenolic Extraction in Wine Production)

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15 pages, 1688 KiB

Open AccessArticle

Assessing Waste Sunflower Oil as a Substrate for Citric Acid Production: The Inhibitory Effect of Triton X-100

by Bilge Sayın, Akif Göktuğ Bozkurt and Güzin Kaban

Fermentation 2024, 10(7), 374; https://doi.org/10.3390/fermentation10070374 - 22 Jul 2024

Viewed by 806

Abstract

In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were made to optimize the [...] Read more.

In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were made to optimize the process using the Taguchi statistical method in terms of the oil polarity, oil concentration, fermentation time, and Triton X-100 concentration. The results indicated that Y. lipolytica IFP29 utilized waste sunflower oil as a substrate and produced a maximum CA of 32.17 ± 1.44 g/L. Additionally, Triton X-100 inhibited the production of CA. For this reason, this process could not be optimized. These results were obtained by periodically adjusting the pH with NaOH during the fermentation period. On the other hand, a new experimental design was created without Triton X-100. As a buffering agent, 2-morpholinoethanesulfonic acid monohydrate (MES) was used to prevent a drop in pH; the maximum concentration of CA was found to be 20.31 ± 2.76. The optimum conditions were as follows: 90 g/L of waste sunflower oil with a polarity of 16 and 12 days of fermentation. According to the analysis of variance results, the effects of factors other than polarity on CA production were found to be significant (p < 0.05). Full article

(This article belongs to the Special Issue Fermentation Processes: Modeling, Optimization and Control: 2nd Edition)

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11 pages, 883 KiB

Open AccessArticle

Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages

by Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska and Monika Trząskowska

Fermentation 2024, 10(7), 373; https://doi.org/10.3390/fermentation10070373 - 21 Jul 2024

Viewed by 664

Abstract

In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sugars in oat and buckwheat beverages developed [...] Read more.

In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sugars in oat and buckwheat beverages developed using Lactobacillus johnsonii K4 and Lacticaseibacillus rhamnosus K3, which are potential probiotics. The fermented samples were analyzed for pH changes, bacterial viability, and the concentration of organic acids and sugars over 15 days. The results indicated significant variations in bacterial colony counts, with L. johnsonii K4 showing the highest initial growth. Over 15 days, pH levels decreased, with the most acidic conditions observed in buckwheat beverages. Notably, fermentation led to a significant increase in acetic acid concentration and a reduction in malic acid levels, particularly in buckwheat samples. These findings highlight the dynamic nature of fermentation in enhancing the nutritional profile and shelf-life of plant-based beverages. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition)

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16 pages, 6013 KiB

Open AccessArticle

The Effect of Covering Corn Silage with Tomato or Apple Pomace on Fermentation Parameters and Feed Quality

by Hayrullah Bora Ünlü, Önder Canbolat, Oktay Yerlikaya, Selim Esen, Valiollah Palangi and Maximilian Lackner

Fermentation 2024, 10(7), 372; https://doi.org/10.3390/fermentation10070372 - 20 Jul 2024

Viewed by 797

Abstract

The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, and [...] Read more.

The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, and 96 h. In vitro gas generation characteristics were significantly altered by TP (tomato pomace) and AP (apple pomace), both alone and in conjunction with PE (polyethylene) films, regardless of their presence. As a result of the effects found on NH₃-N concentration, aerobic stability, and yeast activity, TP and AP have the potential to become an eco-friendly alternative to PE films. The gas production from the immediately soluble fraction (a) of corn silage was only affected when the corn silage was covered with a combination of AP and PE compared to the CPE group (p < 0.001). The largest cluster includes correlations of the DOM-TDDM (r = 0.90), DOM-AA (r = 0.88), and Ash-TDDM (r = 0.86) correlations. The most substantial negative correlations were identified between DM-CO₂ (r = −82), DM-Yeast (r = −0.79), and CF-DOM (r = −0.79). Nonetheless, the use of pomace as a silage cover presents an inexpensive alternative to plastic films for silage that does not have the environmental problems associated with persistent micro- and nanoplastics. Full article

(This article belongs to the Special Issue Fermentation Technologies for the Production of High-Quality Feed)

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16 pages, 5554 KiB

Open AccessArticle

Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags

by Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson and Jeb S. Kegerreis

Fermentation 2024, 10(7), 371; https://doi.org/10.3390/fermentation10070371 - 20 Jul 2024

Viewed by 622

Abstract

As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to [...] Read more.

As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to that brewed in an air-permeable silicone bag. Identical kombucha ferments with various sugar food sources were prepared and placed in each vessel, and variables such as titratable acidity, pH, alcohol by volume, gluconic acid concentration, acetic acid concentration, and sugar content were studied as a function of time. The results indicated that, regardless of the food source, kombucha brewed in an air-permeable bag exhibited more efficient acid production, lower ethanol concentration, and greater sugar utilization relative to equivalent kombucha brewed in a jar. Full article

(This article belongs to the Special Issue New Fermented Tea: Processing Technology, Microbiology and Health Benefits: 2nd Edition)

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19 pages, 2633 KiB

Open AccessArticle

Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste

by Haripriya Rama, Busiswa Ndaba, Mokhotjwa Simon Dhlamini, Nicolene Cochrane, Malik Maaza and Ashira Roopnarain

Fermentation 2024, 10(7), 370; https://doi.org/10.3390/fermentation10070370 - 19 Jul 2024

Viewed by 732

Abstract

At psychrophilic temperatures (<20 °C), anaerobic digestion produces less methane (CH₄). For psychrophilic anaerobic digestion (PAD) to be successful, investigation of cold-adapted microbial consortia involved in methane production is critical. This study aimed to investigate the microbial community driving enhanced methane [...] Read more.

At psychrophilic temperatures (<20 °C), anaerobic digestion produces less methane (CH₄). For psychrophilic anaerobic digestion (PAD) to be successful, investigation of cold-adapted microbial consortia involved in methane production is critical. This study aimed to investigate the microbial community driving enhanced methane production from the cold-adaptation process and bioaugmentation of PAD with cold-adapted inoculum (BI). Microbial consortia in cattle manure (CM) and food waste (FW) were adapted and applied during batch PAD of CM and FW to bioaugment methane production at 15 °C. Cold adaptation and PAD with BI resulted in cumulative specific methane yields of 0.874 ± 0.231 and 0.552 ± 0.089 L CH₄ g⁻¹ volatile solids, respectively, after 14 weeks, while the absence of BI (control) led to acidification and no methane production during PAD. Following 16S rRNA V4–V5 amplicon sequencing and metagenomic analyses, Methanosarcina was revealed as a key driver of methanogenesis during cold adaptation and PAD bioaugmentation. Furthermore, based on the predictive functional and metabolic analysis of the communities, possible synergies were proposed in terms of substrate production and utilization by the dominant microbial groups. For instance, during methane production, Bacteroides and Methanobrevibacter were possibly involved in a syntrophic relationship, which promoted methanogenesis by Methanosarcina. These findings provide insight into the prospective microbial synergies that can be harnessed and/or regulated in cold-adapted inoculum for the improvement of methane production during PAD. Full article

(This article belongs to the Special Issue New Research on Anaerobic Digestion: Second Edition)

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17 pages, 3044 KiB

Open AccessArticle

Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity

by Liangzhen Jiang, Xiao Han, Luo Wang, Haonan Zheng, Gen Ma, Xiao Wang, Yuanmou Tang, Xiaoqin Zheng, Changying Liu, Yan Wan and Dabing Xiang

Fermentation 2024, 10(7), 369; https://doi.org/10.3390/fermentation10070369 - 19 Jul 2024

Viewed by 595

Abstract

Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as flavonoids and phenolic compounds, yet are [...] Read more.

Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as flavonoids and phenolic compounds, yet are not effectively utilized. Methods: Tartary buckwheat leaves were processed into raw green tea first and subsequently fermented with E. cristatum to develop a novel fermented leaf tea. The tea quality was evaluated by the aspects of the sensory scores by E-tongue, the volatile compounds by HS-SPME-GC-MS, the non-volatile profile by biochemical and UPLC-MS/MS methods and the antioxidant activity by the colorimetric assay. Results: Fermented leaf tea displayed a golden yellow color, a unique “flower” aroma and a dark-tea taste, with an improved sensory acceptability. Fermentation raised the content of volatile heterocyclic and aromatic compounds, alkenes and other aromatic components, which produced a unique floral flavor. The proportion of sour, bitter and astringency accounting non-volatile compounds such as phenolic acids and amino acids decreased, while the proportion of umami and sweet accounting substances such as responsible amino acids increased. Fermented leaf tea displayed a relative stronger total antioxidant activity against ABTS. Conclusion: E. cristatum fermentation exerted positive effects on Tartary buckwheat leaf tea quality. Full article

(This article belongs to the Special Issue Fermentation-Driven Biological Structural Modification of Natural Products)

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21 pages, 2586 KiB

Open AccessArticle

Enhancing Antioxidant Bioaccessibility in Rosa rugosa through Lactobacillus plantarum Fermentation

by Jiaru Li, Junxiang Li, Hui Yang, Yuchan Ma, Zeqi Huo, Shutao Wang, Yang Lin and Chunjiang Zhang

Fermentation 2024, 10(7), 368; https://doi.org/10.3390/fermentation10070368 - 19 Jul 2024

Viewed by 640

Abstract

This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling [...] Read more.

This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling the analysis of 17 phenolic compounds from Rosa (R) and fermented Rosa (FR). Additionally, we conducted a density functional theory (DFT) study to correlate the structure of key phenolic compounds from R and FR with their antioxidant activity. Our findings revealed that both R and FR mitigate oxidative stress in tert-butyl-hydrogen peroxide (TBHP)-induced Caco-2 and HT-29 cells by elevating the activities of crucial antioxidative enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and glutathione reductase (GR). Furthermore, fermented Rosa significantly upregulated Nrf2, γ-GCS, HO-1, and NOQ-1 mRNA expression in TBHP-induced cells with Quantitative and real-time PCR technology, emphasizing its protective function primarily through the Nrf2 signaling pathway. This study is the first to demonstrate the link between the enhanced antioxidant potential in fermented Rosa and the biotransformation of its phenolic compounds. It paves the way for augmenting the antioxidant capacity of plant foods through Lactobacillus plantarum fermentation, offering a novel approach to reinforce their health benefits. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

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18 pages, 1483 KiB

Open AccessArticle

Bioconversion of Alternative Substrates for the Biosynthesis of HMG-CoA Reductase Inhibitors by Aspergillus spp. Strains with Antimicrobial Potential

by Uiara M. de B. L. Lins, Rafael de S. Mendonça, Sérgio S. S. Dantas, Adriana Ferreira de Souza, Dayana Montero-Rodríguez, Rosileide F. da S. Andrade and Galba M. Campos-Takaki

Fermentation 2024, 10(7), 367; https://doi.org/10.3390/fermentation10070367 - 18 Jul 2024

Viewed by 506

Abstract

Simvastatin, a semisynthetic drug widely used to lower cholesterol, is among the most prescribed statins worldwide. This study focuses on the direct production of a simvastatin-like biomolecule using alternative substrates by Aspergillus spp. strains. Two species, A. terreus UCP 1276 and A. flavus [...] Read more.

Simvastatin, a semisynthetic drug widely used to lower cholesterol, is among the most prescribed statins worldwide. This study focuses on the direct production of a simvastatin-like biomolecule using alternative substrates by Aspergillus spp. strains. Two species, A. terreus UCP 1276 and A. flavus UCP 0316, were initially evaluated in synthetic media as control. Subsequently, the carbon and nitrogen sources were replaced by agro-industrial substrates, resulting in five modified media. Cultures were maintained at 28 °C, pH 6.5, at 180 rpm for 21 days. Fungal growth kinetics were evaluated and a 2³ full-factorial design (FFD) was used to investigate the influence of substrate concentration on statin yield. Presence of inhibitors was confirmed by bioassay, UV–visible spectrophotometry, and thin-layer chromatography (TLC). According to the results, A. flavus UCP yielded 0.24 mg/g of statin in condition 2 of FFD (medium containing 4.5% soluble starch and saline base), suggesting it as a promising candidate for direct production of the biomolecule. Statistical analysis showed the significant effect of soluble starch on inhibitor production, making it a viable and profitable alternative substrate. Moreover, the isolated statin exhibited broad-spectrum antimicrobial activity, including efficacy against Gram-negative and Gram-positive bacteria and yeasts, indicating therapeutic potential against antimicrobial resistance. Full article

(This article belongs to the Special Issue Application of Fungi in Bioconversions and Mycoremediation)

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15 pages, 1951 KiB

Open AccessArticle

Insight into the Effects of Norfloxacin on Bacterial Community and Antibiotic Resistance Genes during Chicken Manure Composting

by Yao Feng, Huading Shi, Yang Fei, Quansheng Zhao and Zhaojun Li

Fermentation 2024, 10(7), 366; https://doi.org/10.3390/fermentation10070366 - 18 Jul 2024

Viewed by 682

Abstract

Composting emerges as an effective strategy to eliminate antibiotics and antibiotic resistance genes (ARGs) in animal manure. In this study, chicken manure with the addition of wheat straw and sawdust was used as composting raw materials, and different concentrations of norfloxacin were added [...] Read more.

Composting emerges as an effective strategy to eliminate antibiotics and antibiotic resistance genes (ARGs) in animal manure. In this study, chicken manure with the addition of wheat straw and sawdust was used as composting raw materials, and different concentrations of norfloxacin were added to investigate its effects on physicochemical properties, bacterial community, and ARGs during the composting process. Results show that the presence of norfloxacin has obvious effects on the composting physicochemical properties and germination index (GI). A high concentration of norfloxacin influences the succession direction of the bacterial community and promotes the transfers of gyrA, gyrB, parC, qepA, and qnrB. The composting physicochemical properties alter bacterial communities and further influence the fate of ARGs. These results suggest that meticulous management of antibiotic usage and compost conditions are vital strategies for mitigating the influx of antibiotics and ARGs into the environment, both at the source and on the path. Full article

(This article belongs to the Special Issue Turning Organic Solid Waste into Soil Nutrients Using Biological Technology)

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19 pages, 4922 KiB

Open AccessArticle

Revealing the 2300-Year-Old Fermented Beverage in a Bronze Bottle from Shaanxi, China

by Li Liu, Yanglizheng Zhang, Wei Ge, Zhiwei Lin, Nasa Sinnott-Armstrong and Lu Yang

Fermentation 2024, 10(7), 365; https://doi.org/10.3390/fermentation10070365 - 18 Jul 2024

Viewed by 2067

Abstract

China has a 9000-year-long history of cereal-based alcohol production, with the use of molds (filamentous fungi) likely being one of the earliest fermentation techniques. This method later developed into the uniquely East Asian qu (koji) starter compound, containing grains, molds, yeasts, and bacteria. [...] Read more.

China has a 9000-year-long history of cereal-based alcohol production, with the use of molds (filamentous fungi) likely being one of the earliest fermentation techniques. This method later developed into the uniquely East Asian qu (koji) starter compound, containing grains, molds, yeasts, and bacteria. Recent studies have revealed that this method was already widely applied during the Neolithic period. However, much less is known about its development during the early dynastic times, and our knowledge of this innovation has mainly relied on textual materials. Here, we present direct evidence, based on microbotanical, microbial, and chemical analyses, for the fermentation method of a 2300-year-old liquid preserved in a sealed bronze bottle unearthed in a Qin tomb at Yancun, Shaanxi. The results of this research suggest that this liquid is likely a fermented beverage made from wheat/barley, rice, Job’s tears, broomcorn millet, and pulses. The fermentation starter may have been a cereal-based qu, consisting of a wide range of microorganisms, including molds (Aspergillus and Monascus), yeasts, and bacteria. Our findings suggest that the tradition of selecting suitable grains and microbial communities for brewing alcohol, possibly with a maiqu starter (primarily wheat/barley-based qu), may have been well established more than two thousand years ago. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)

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17 pages, 2222 KiB

Open AccessArticle

Phenotypic Characterization of Fermentation Performance and Stress Tolerance in Commercial Ale Yeast Strains

by Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Yuhan Cheng and Jian Chen

Fermentation 2024, 10(7), 364; https://doi.org/10.3390/fermentation10070364 - 18 Jul 2024

Viewed by 615

Abstract

Yeast plays a crucial role in the fermentation industry, particularly in alcoholic beverage production, where robustness and metabolic flexibility are essential. This study aimed to investigate the stress tolerance and metabolic capabilities of seven commercial ale yeast strains under various stress conditions, including [...] Read more.

Yeast plays a crucial role in the fermentation industry, particularly in alcoholic beverage production, where robustness and metabolic flexibility are essential. This study aimed to investigate the stress tolerance and metabolic capabilities of seven commercial ale yeast strains under various stress conditions, including temperature, pH, osmotic pressure, glucose starvation, and ethanol concentration. Detailed growth assays and stress tolerance tests were utilized to evaluate fermentation efficiency, carbon source utilization, and stress adaptation. Significant variability was observed among the strains. ACY169 and ACY150 demonstrated high overall stress tolerance, making them suitable for high-gravity brewing and processes involving extreme temperature fluctuations. ACY10 showed robust performance under acid stress, making it ideal for sour beer production. In contrast, ACY5 exhibited limited adaptability under stress, with longer doubling times and reduced metabolic activity. The study also revealed differences in carbon source utilization, with ACY169 displaying exceptional metabolic versatility by efficiently fermenting various sugars, including glucose, fructose, maltose, and raffinose. ACY10 and ACY150 exhibited balanced fermentation profiles with high ethanol production rates, while ACY9 demonstrated the highest glucose consumption rate but lower ethanol yields and significant acidification. Full article

(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation: 2nd Edition)

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18 pages, 2211 KiB

Open AccessArticle

Effect of Mixed Cultures on Microbiological Development in Berliner Weisse Beer

by Thomas Hübbe, Amanda Felipe Reitenbach, Vívian Maria Burin, Grace Ferreira Ghesti and Frank Jürgen

Fermentation 2024, 10(7), 363; https://doi.org/10.3390/fermentation10070363 - 17 Jul 2024

Viewed by 1352

Abstract

Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used in the past [...] Read more.

Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used in the past for traditional commercial Berliner Weisse beer production was monitored. The microorganisms used were Lactobacillus brevis, Lactobacillus parabrevis, Brettanomyces bruxellensis, and Brettanomyces anomalus and two strains of Saccharomyces cerevisiae. The six microorganisms were selected in a previous work, and a comparison between single and mixed fermentations was carried out via daily measurements of the fermentation parameters like pH, extract, and cell count during 22 days. The ability to isolate a specific microorganism from a mixed culture was investigated using three commonly used nutrient media and aerobic/anaerobic growth conditions. Both Lactobacillus and Brettanomyces could be isolated; however, the conditions imposed were not sufficient in order to isolate Saccharomyces. Fermentations carried out with LAB and Brettanomyces showed a decrease in Lactobacillus growth if compared to pure fermentations, but no influence on the growth of Brettanomyces could be perceived. In general, fermentations carried out in the presence of Saccharomyces were dominated by this yeast. Its quick growth seems to be responsible for the high end pH values observed as well as the decrease in cell growth for both LAB and Brettanomyces. A decrease in the cell viability of Saccharomyces was followed by an increased growth of the other microorganisms involved, possibly meaning that the molecules released through apoptosis are used by both LAB and Brettanomyces as a valuable nutrient source. The volatile compound concentrations of the first group were higher in fermentations with Saccharomyces, whereas esters’ concentration was higher in fermentations carried out only with Brettanomyces and Lactobacillus. Furthermore, understanding how these microorganisms interact during the fermentation process can help brewers better control production and ensure the consistency in the quality of the final product. The end pH values and acidity reached levels acceptable for Berliner Weisse beer. This innovative approach certainly contributes to the evolution and refinement of the art of brewing. Full article

(This article belongs to the Special Issue Recent Advances in Brewing Processes)

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14 pages, 1603 KiB

Open AccessArticle

Fermented Cultured Wild Ginseng Roots (Panax ginseng C.A. Meyer) Using Limosilactobacillus fermentum HY7303 Enhances the Intestinal Barrier by Bioconversion of Ginsenosides and Extracellular Vesicle Production

by Sung-Joon Mo, Eun-Ji Kim, Yun-Ha Lee, Soo-Dong Park, Jae-Jung Shim, Jung-Lyul Lee and Jae-Hwan Lee

Fermentation 2024, 10(7), 362; https://doi.org/10.3390/fermentation10070362 - 17 Jul 2024

Viewed by 583

Abstract

Wild ginseng is known to have better pharmacological effects than cultivated ginseng. Additionally, recently developed bioengineering technology has made it possible to produce cultured wild ginseng with the same genetic composition. In this study, we investigated the change in characteristics and the improvement [...] Read more.

Wild ginseng is known to have better pharmacological effects than cultivated ginseng. Additionally, recently developed bioengineering technology has made it possible to produce cultured wild ginseng with the same genetic composition. In this study, we investigated the change in characteristics and the improvement of the intestinal barrier of cultured wild ginseng roots (CWG) and fermented cultured wild ginseng roots (FCWG). First, we screened nine strains of bacteria that are capable of growing on 5-brix CWG medium, and Limosilactobacillus fermentum HY7303 (HY7303) showed the highest growth. Second, changes in the characteristics of CWG due to fermentation using HY7303 showed that pH and total carbohydrates decreased, and reducing sugars increased. The contents of minor ginsenosides (Rg3(s), Rk1, and Rg5) increased. Third, extracellular vesicles (EVs) with a single peak at 493.7 nm were isolated from CWG, and EVs with three peaks at 9.0 nm, 155.6 nm, and 459.0 nm were isolated from FCWG, respectively. Finally, when we treated Caco-2 cells with FCWG and EVs, we confirmed the improvement of intestinal barrier functions, including recovery, permeability, and expression of tight-junction protein genes. In this study, we confirmed the potential pharmacological effects of minor ginsenosides and EVs derived from FCWG. In conclusion, this study suggests that CWG fermentation with HY7303 improves the intestinal barrier by increasing minor ginsenosides and producing EVs. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version)

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26 pages, 1702 KiB

Open AccessReview

Biochemical and Biorefinery Platform for Second-Generation Bioethanol: Fermentative Strategies and Microorganisms

by Karla D. González-Gloria, Elia Tomás-Pejó, Lorena Amaya-Delgado, Rosa M. Rodríguez-Jasso, Araceli Loredo-Treviño, Anusuiya Singh, Meenu Hans, Carlos Martín, Sachin Kumar and Héctor A. Ruiz

Fermentation 2024, 10(7), 361; https://doi.org/10.3390/fermentation10070361 - 16 Jul 2024

Viewed by 1109

Abstract

Bioethanol is the most commonly used biofuel. It is an alternative to replace fossil fuels in renewable energy; it can be produced from lignocellulosic feedstock using a biotechnological process. Their participation of microorganisms is crucial in the bioconversion process of fermentation for ethanol [...] Read more.

Bioethanol is the most commonly used biofuel. It is an alternative to replace fossil fuels in renewable energy; it can be produced from lignocellulosic feedstock using a biotechnological process. Their participation of microorganisms is crucial in the bioconversion process of fermentation for ethanol production and can involve bacteria, fungi, and yeasts. However, when working within bioethanol processes from lignocellulose feedstock, microorganisms face some challenges, such as high temperature, high solids content, and the ability to ferment sugars for high ethanol concentration. Such challenges will depend on operative strategies, such as simultaneous saccharification and fermentation, separate hydrolysis and fermentation, semi-simultaneous saccharification and fermentation, and consolidated bioprocessing; these are the most common configurations. This review presents different trends of the microbial role, biochemical application, and fermentation operative strategies for bioethanol production of the second generation. Full article

(This article belongs to the Special Issue Integrative Approaches for Sustainable Biofuel Production: Unveiling Key Contributors and Strategies)

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28 pages, 2877 KiB

Open AccessArticle

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

by Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt and Aylin W. Sahin

Fermentation 2024, 10(7), 360; https://doi.org/10.3390/fermentation10070360 - 16 Jul 2024

Viewed by 1180

Abstract

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for [...] Read more.

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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20 pages, 1181 KiB

Open AccessReview

Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova

Fermentation 2024, 10(7), 359; https://doi.org/10.3390/fermentation10070359 - 16 Jul 2024

Viewed by 945

Abstract

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey [...] Read more.

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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19 pages, 3080 KiB

Open AccessArticle

An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham

by Yiling Wen, Ping Wang, Zhiwei Cao, Liang Li and Zhendong Liu

Fermentation 2024, 10(7), 358; https://doi.org/10.3390/fermentation10070358 - 16 Jul 2024

Viewed by 701

Abstract

To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed flavoring [...] Read more.

To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed flavoring substances using headspace solid-phase microextraction–gas chromatography, free amino acids using high-performance liquid chromatography, and microbial diversity using high-throughput sequencing. The ham types differed from each other in these attributes. The moisture and fat contents of Landrace pig ham were significantly lower than those of the other pig types, the brightness values of the Tibetan fragrant pig ham were significantly lower than those of the other pig types, and the redness values of the Landrace and Wujin pig hams were significantly higher than those of the Tibetan fragrant pig ham. The essential amino acid contents, e-wind odor response values, and volatile flavor substances of Wujin pig hams were significantly higher than those of the Tibetan fragrant pig ham, and the relative aldehyde contents of Wujin pig ham were significantly higher than those of the other pig types. The dominant microbial phyla in each ham type were assessed based on the species commonness, composition, and diversity and included taxa such as Actinobacteria and Ascomycetes and thick-walled bacteria such as Orphanomyces, Grass Spirochaetes, and Pseudoalteromonas. The microbial diversity and richness were the greatest in the Wujin pig ham. Of the three pigs, we conclude that the Wujin pig produces the best Xuanwei ham. Full article

(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)

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32 pages, 952 KiB

Open AccessReview

Tradition and Innovation in Yoghurt from a Functional Perspective—A Review

by Roxana-Andreea Munteanu-Ichim, Cristina-Maria Canja, Mirabela Lupu, Carmen-Liliana Bădărău and Florentina Matei

Fermentation 2024, 10(7), 357; https://doi.org/10.3390/fermentation10070357 - 16 Jul 2024

Viewed by 1216

Abstract

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, [...] Read more.

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, aromatic plants, fruit, vegetables, extracts, edible flowers, mushrooms, and high protein ingredients. The food industry aims to enhance the nutritional profile of final products, recognising the potential value they bring. Yoghurt, acknowledged as a functional food, has garnered significant attention globally in terms of production and consumption. Incorporating flavours through essences, fruit, fruit extracts, and honey is considered a preferable alternative to artificial flavours for innovating new dairy products. While the review underscores the positive properties of natural additives, it also addresses the possible changes in physicochemical properties and storage stability when yoghurt is enriched beyond the basic elements. A compelling synthesis of the data reveals the remarkable finding that the majority of functional yoghurts incorporate bee products. In recent years, the dairy industry has seen a rise in combining probiotics and functional foods, especially with the development of probiotic functional yoghurts. Full article

(This article belongs to the Special Issue Fermented Dairy Products: From Artisanal Production to Functional Products and Beyond)

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10 pages, 1133 KiB

Open AccessCommunication

Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture

by Jae Hee Jeong, Sunhyun Park, Mi Jang and Keun-sung Kim

Fermentation 2024, 10(7), 356; https://doi.org/10.3390/fermentation10070356 - 15 Jul 2024

Viewed by 854

Abstract

Vibrio cholerae and Vibrio parahaemolyticus are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on V. cholerae and V. parahaemolyticus regarding the production of cadaverine, a concerning compound. V. cholerae NCCP [...] Read more.

Vibrio cholerae and Vibrio parahaemolyticus are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on V. cholerae and V. parahaemolyticus regarding the production of cadaverine, a concerning compound. V. cholerae NCCP 13589 and V. parahaemolyticus ATCC 27969 were significant producers of amines in experiments conducted using white-leg shrimp (Litopenaeus vannamei) and lysine decarboxylase broth. Notably, the Lactiplantibacillus plantarum NCIMB 6105 and Leuconostoc mesenteroides ATCC 10830 lactic acid bacteria strains demonstrated a pronounced antagonistic effect on the production of biogenic amines by these food-borne pathogenic bacteria. The presence of lactic acid bacteria led to a substantial reduction in cadaverine production in the lysine decarboxylase broth and shrimp extract. The co-culture of two lactobacilli species reduced the cadaverine production in V. cholerae and V. parahaemolyticus by approximately 77 and 80%, respectively. Consequently, the favorable influence of lactic acid bacteria in curbing cadaverine production by food-borne pathogens presents clear advantages for the food industry. Thus, effectively managing these pathogens could prove pivotal in controlling the biogenic amine levels in shrimp. Full article

(This article belongs to the Section Probiotic Strains and Fermentation)

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11 pages, 3101 KiB

Open AccessArticle

Discovery and Characterization of a Novel Bacteriocin That Strongly Inhibits Staphylococcus aureus

by Yang Song, Yuanzheng Zhou and Yuanjiang Pan

Fermentation 2024, 10(7), 355; https://doi.org/10.3390/fermentation10070355 - 15 Jul 2024

Viewed by 749

Abstract

Drug resistance in Staphylococcus aureus is a serious problem, and the development of new antimicrobial drugs to circumvent drug resistance has become a trend. In this study, we isolated a strain of Bacillus subtilis with high tolerance to alcohol, pH, NaCl, bile salt, [...] Read more.

Drug resistance in Staphylococcus aureus is a serious problem, and the development of new antimicrobial drugs to circumvent drug resistance has become a trend. In this study, we isolated a strain of Bacillus subtilis with high tolerance to alcohol, pH, NaCl, bile salt, surfactants, temperature, and simulated intestinal fluids. We optimized culture parameters to obtain the best fermentation conditions for the production of inhibitory compounds in cell-free culture media. The crude extract showed excellent stability when exposed to temperature, pH, and ultraviolet radiation, with almost no loss of bacteriostatic activity after treatment. After isolation and purification, the peptide sequences were identified using ultraperformance liquid chromatography–mass spectrometry (UPLC–MS), and the antibacterial sequences were analyzed using bioinformatics. The results of the identification showed that there was one novel bacteriocin (NSGGSYGSGGGGGGGNSHGY) with a molecular weight of 1513.58 Da. The minimum inhibitory concentration (MIC) of the B5 bacteriocin was 31.25 μg/mL against S. aureus, and it is noteworthy that bacteriocin B5 also showed weak antibacterial activity against Vibrio parahaemolyticus. In conclusion, this study developed a novel bacteriocin that has the potential to be used as an alternative to S. aureus antibiotics. Full article

(This article belongs to the Section Fermentation Process Design)

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32 pages, 4978 KiB

Open AccessArticle

Optimization of Biodegradation of Common Bean Biomass for Fermentation Using Trichoderma asperellum WNZ-21 and Artificial Neural Networks

by Salma Saleh Alrdahe, Zeiad Moussa, Yasmene F. Alanazi, Haifa Alrdahi, WesamEldin I. A. Saber and Doaa Bahaa Eldin Darwish

Fermentation 2024, 10(7), 354; https://doi.org/10.3390/fermentation10070354 - 13 Jul 2024

Viewed by 756

Abstract

This study showcases a promising approach to sustainably unlocking plant biomass residues by combining biodegradation with artificial intelligence to optimize the process. Specifically, we utilized the definitive screening design (DSD) and artificial neural networks (ANNs) to optimize the degradation of common bean biomass [...] Read more.

This study showcases a promising approach to sustainably unlocking plant biomass residues by combining biodegradation with artificial intelligence to optimize the process. Specifically, we utilized the definitive screening design (DSD) and artificial neural networks (ANNs) to optimize the degradation of common bean biomass by the endophytic fungus Trichoderma asperellum WNZ-21. The optimized process yielded a fungal hydrolysate rich in 12 essential and non-essential amino acids, totaling 18,298.14 μg/g biomass. GC-MS analysis revealed four potential novel components not previously reported in microbial filtrates or plants and seven components exclusive to plant sources but not reported in microbial filtrates. The hydrolysate contained phenolic, flavonoid, and tannin compounds, as confirmed by FT-IR analysis. High-resolution transmission electron microscopy depicted structures resembling amino acid micelles and potential protein aggregates. The hydrolysate exhibited antioxidant, antibacterial, and anticancer properties and innovatively induced apoptotic modulation in the MCF7 cancer cell line. These findings underscore the potential of ANN-optimized fermentation for various applications, particularly in anticancer medicine due to its unique composition and bioactivities. The integration of the DSD and ANNs presents a novel technique for biomass biodegradation, warranting the valorization of plant biomass and suggesting a further exploration of the new components in the fungal hydrolysate. This approach represents the basic concept for exploring other biomass sources and in vivo studies. Full article

(This article belongs to the Special Issue New Research on Strains Improvement and Microbial Biosynthesis)

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17 pages, 3863 KiB

Open AccessArticle

Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing

by Yuli Fang, Minghong Bian, Xuan Wu, Lemei Yuan, Qiang Xu, Weitao Zhou and Baolin Han

Fermentation 2024, 10(7), 353; https://doi.org/10.3390/fermentation10070353 - 12 Jul 2024

Viewed by 748

Abstract

Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious and has a crispy texture. Six periods were established during fermentation: day 0, day 2, [...] Read more.

Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious and has a crispy texture. Six periods were established during fermentation: day 0, day 2, day 5, day 8, day 11, and day 14. The results showed that the antioxidant capacity and organic acid content increased during the fermentation process, while the pH gradually decreased, indicating that suancai from the later periods was better for supplementing the human body with acid substances and eliminating free radicals. Twenty-six flavour compounds were identified, including alcohols, esters, ketones, and acids. Ethyl alcohol, 3-methyl-1-butanol, ethyl methanoate, and acetic acid were the main contributors to the flavour, imparting floral and fruity notes to the suancai. Five dominant bacterial genera (Lactobacillus, Leuconostoc, Weissella, Klebsiella, and unclassified_o__Lactobacillales) were identified via high-throughput sequencing during the fermentation process, and there were nine dominant fungal genera (Dipodascaceae_gen_Incertae_sedis, Mucor, Pichia, unclassified__f__Dipodascaceaet, Cyberlindnera, Diutina, Trichosporon, Saccharomycopsis, and Wickerhamomyces). Correlation analysis showed that the antioxidant capacity was positively correlated with genera such as Lactobacillus, Mucor, and Alternaria, indicating that these microorganisms have important roles in enhancing the antioxidant properties of suancai. Meanwhile, some genera, such as Microbacterium, Herbaspirillum, Mortierella, and Sampaiozyma, promote the synthesis of alcohols, esters, acids, and ketones. This study revealed the interactions between microorganisms and metabolites during the fermentation of western Sichuan Yi suancai and provided a scientific basis for further understanding the fermentation mechanism of traditional suancai and improving the fermentation process. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

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13 pages, 2075 KiB

Open AccessArticle

Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies

by Kexue Liang, Hongzhen Luo and Qi Li

Fermentation 2024, 10(7), 352; https://doi.org/10.3390/fermentation10070352 - 12 Jul 2024

Viewed by 1463

Abstract

Monoclonal antibodies (mAbs) used in biomedical research and therapeutic applications are primarily produced by Chinese hamster ovary (CHO) cells via fed-batch culture. The growing need for elevated quantities of biologics mandates the continual optimization of the mAb production process. The development of an [...] Read more.

Monoclonal antibodies (mAbs) used in biomedical research and therapeutic applications are primarily produced by Chinese hamster ovary (CHO) cells via fed-batch culture. The growing need for elevated quantities of biologics mandates the continual optimization of the mAb production process. The development of an effective process control method is indispensable for the production of specified mAbs by CHO cells. In this study, the effects of the pH control strategy on CHO cell fed-batch culture to produce an antibody (EA5) were first investigated in a 3 L bioreactor. The results indicate that controlling the culture pH at 7.2 during the fed-batch stage could produce a higher EA5 titer of 6.1 g/L with a lower Man5 ratio of 2.2% by day 14. Based on this, an optimized CHO cell fed-batch culture was conducted in a 15 L bioreactor to verify its effectiveness and stability. In this case, on day 14, an EA5 titer of 6.5 g/L was achieved with productivity of 0.46 g/L/day, which was 1.07-fold higher compared to that of the culture in the 3 L bioreactor. Furthermore, regarding the product quality, a monomer abundance of 96.0%, a main peak of 55.0%, and a Man5 proportion of 2.4% were maintained in the 15 L bioreactor. In addition, different cell clarification processes were evaluated using the CHO cell culture broth from the 3 L and 15 L bioreactors to further improve productivity and economic performance. Overall, this study provides some directions for process intensification and improving the quality of mAbs produced by CHO cells in the biopharmaceutical industry. Full article

(This article belongs to the Special Issue Recent Advances in the Production of Pharmaceuticals through Fermentation)

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18 pages, 766 KiB

Open AccessReview

Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives

by Marilisa Giavalisco, Emanuela Lavanga, Annamaria Ricciardi and Teresa Zotta

Fermentation 2024, 10(7), 351; https://doi.org/10.3390/fermentation10070351 - 12 Jul 2024

Viewed by 597

Abstract

Table olives are widely produced and consumed in the Mediterranean area. The production of table olives is mainly based on spontaneous fermentations, which may have several drawbacks (e.g., the development of undesirable microorganisms; organoleptic defects) compared to fermentative processes driven by starter cultures [...] Read more.

Table olives are widely produced and consumed in the Mediterranean area. The production of table olives is mainly based on spontaneous fermentations, which may have several drawbacks (e.g., the development of undesirable microorganisms; organoleptic defects) compared to fermentative processes driven by starter cultures (typically lactic acid bacteria, yeasts, or their combinations). Studies on the effect of starter cultures have been mainly focused on some technological traits (e.g., acidifying capability, the degradation of phenolic compounds, metabolite production) and, to a lesser extent, on the dynamics of olive microbiota during fermentation. Recently, the application of Amplicon Targeted—High-Throughput Sequencing (AT–HTS) has enabled improvement of the knowledge on the composition and evolution of microbial communities during fermentations, including the role of starter cultures. The AT–HTS approaches used so far, however, have several constraints (e.g., poor investigation of mycobiota and metabolically active microorganisms) that do not allow a full understanding of the complex microbial interactions occurring in fermented olives. The aim of this review is to provide insights into the role of starter cultures in fermented olives and highlight the need to apply, as for other fermented foods, integrated “omics” approaches to predict and exploit their metabolic potential to improve the final properties of products. Full article

(This article belongs to the Special Issue Development and Application of Starter Cultures, 2nd Edition)

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15 pages, 897 KiB

Open AccessReview

Unveiling the Impact of Lactic Acid Bacteria on Blood Lipid Regulation for Cardiovascular Health

by Birsen Yilmaz, Neslihan Arslan, Teslime Özge Şahin, Duygu Ağadündüz, Fatih Ozogul and João Miguel F. Rocha

Fermentation 2024, 10(7), 350; https://doi.org/10.3390/fermentation10070350 - 9 Jul 2024

Viewed by 960

Abstract

Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to [...] Read more.

Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to different health-promoting benefits; however, in recent years, emerging evidence suggests a contribution of LAB to blood lipid regulation and cardiovascular health via certain mechanisms. Different potential mechanisms for the lipid regulatory effects of LAB may include the interaction of hydroxymethylglutaryl-CoA (HMG-CoA) reductase and bile salt hydrolase activity and bile salt metabolism; gut microbiome modulation; and regulation of mRNA expression of genes related to fat metabolism in animal models and human studies. This review comprehensively aims to answer whether/how LAB influence blood lipids in both animal models and human studies while also uncovering the underlying mechanisms linking LAB to lipid metabolism. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)

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16 pages, 1114 KiB

Open AccessReview

Advances and Challenges in Biomanufacturing of Glycosylation of Natural Products

by Shunyang Hu, Bangxu Wang, Liang Pei, Jisheng Wang, Ya Gan, Liangzhen Jiang, Bingliang Liu, Jie Cheng and Wei Li

Fermentation 2024, 10(7), 349; https://doi.org/10.3390/fermentation10070349 - 9 Jul 2024

Viewed by 1149

Abstract

Glycosylation is one of the most common and important modifications in natural products (NPs), which can alter the biological activities and properties of NPs, effectively increase structural diversity, and improve pharmacological activities. The biosynthesis of glycosylation in natural products involves multiple complex biological [...] Read more.

Glycosylation is one of the most common and important modifications in natural products (NPs), which can alter the biological activities and properties of NPs, effectively increase structural diversity, and improve pharmacological activities. The biosynthesis of glycosylation in natural products involves multiple complex biological processes, which are coordinated by many enzymes. UDP-glycosyltransferases (UGTs) play a crucial role in glycosylation modification, and have attracted long-term and widespread research attention. UGTs can catalyze the O-, C-, S-, and N-glycosylation of different substrates, producing a variety of glycosides with broad biological activity, while improving the solubility, stability, bioavailability, pharmacological activity, and other functions of NPs. In recent years, the rapid development of synthetic biology and advanced manufacturing technologies, especially the widespread application of artificial intelligence in the field of synthetic biology, has led to a series of new discoveries in the biosynthesis of NP glycosides by UGT. This work summarizes the latest progress and challenges in the field of NP glycosylation, covering the research results and potential applications of glycosylated derivatives of terpenes, flavonoids, polyphenols, aromatic compounds, and other compounds in terms of biogenesis. Looking to the future, research may leverage artificial intelligence-driven synthetic biology techniques to decipher genes related to the synthetic pathway, which is expected to further promote the large-scale synthesis and application of glycosylated NPs, and increase the diversity of NPs in the pharmaceutical, functional food, and cosmetic industries. Full article

(This article belongs to the Special Issue Fermentation-Driven Biological Structural Modification of Natural Products)

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28 pages, 2744 KiB

Open AccessReview

Pomegranate Wine Production and Quality: A Comprehensive Review

by Kasiemobi Chiagozie Ezeora, Mathabatha Evodia Setati, Olaniyi Amos Fawole and Umezuruike Linus Opara

Fermentation 2024, 10(7), 348; https://doi.org/10.3390/fermentation10070348 - 4 Jul 2024

Viewed by 1216

Abstract

Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum [...] Read more.

Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum L.) is a super fruit known for its richness in bioactive compounds that have been reported to have several therapeutic properties against non-communicable diseases. Diverse products can be obtained from the valorization of pomegranate fruit, including wines, supplements, dried arils, juices, vinegar, and syrup. There is no literature evidence of the optimization of the fermentation processes of pomegranate juice that explores the relationships between multiple factors and their interactions. This review provides an overview of the composition of pomegranate fruit and the related health benefits for human health. It also discusses the ways in which pomegranate wine fermentation is impacted by pre-fermentation and fermentation factors. Additionally, it highlights the different subjective and objective techniques for analyzing pomegranate wine quality and the advancement of technologies such as sensors to replace traditional methods of sensory evaluation. It provides comprehensive insights into how different fermentation factors interact and can improve the bioprocess, leading to the production of high-quality wine. Full article

(This article belongs to the Special Issue Fermentation and Biotechnology in Wine Making)

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15 pages, 1928 KiB

Open AccessArticle

Effects of Neolamarckia cadamba Leaf Extract on Dynamic Fermentation Characteristics and Bacterial Community of Stylosanthes guianensis Silage

by Peishan Huang, Mengmeng Chen, Dekui Chen, Meiqi Zang, Weiling Zhang, Xiyue Lin, Hongyan Han and Qing Zhang

Fermentation 2024, 10(7), 347; https://doi.org/10.3390/fermentation10070347 - 2 Jul 2024

Viewed by 777

Abstract

This study focused on exploring the effects of Neolamarckia cadamba leaf extract (NE) on the fermentation process and bacterial community of stylo (Stylosanthes guianensis) silage. Fresh raw materials of stylo were ensiled with 0%, 1%, and 2% NE, and various fermentation [...] Read more.

This study focused on exploring the effects of Neolamarckia cadamba leaf extract (NE) on the fermentation process and bacterial community of stylo (Stylosanthes guianensis) silage. Fresh raw materials of stylo were ensiled with 0%, 1%, and 2% NE, and various fermentation parameters, nitrogen components, and microbial compositions were analyzed at different time points (days 3, 7, 14, and 30) during the ensiling process. The experiment showed that, in comparison to the control group, incorporating NE into the ensiling process resulted in improved fermentation parameters, including increased lactic acid and acetic acid levels, as well as decreased pH, coliform population, and ammonia nitrogen concentration. Moreover, the relative abundances of Lactobacillus and Pediococcus were augmented, while the growth of Enterobacter was inhibited by the NE addition. These results suggest that NE has potential as a novel additive for silage, promoting a reduction in harmful bacteria and enhancements in the nutritional quality and fermentation characteristics of stylo silage. Full article

(This article belongs to the Section Industrial Fermentation)

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