Fermentation

12 pages, 3131 KiB

Open AccessArticle

Enhanced Fermentation Process for Production of High Docosahexaenoic Acid Content by Schizochytrium sp. GCD2032

by Liucheng Long, Xiaoqing Ren, Feiyu Zhang, Aijia Shi, Yida Zhai, Wuxi Chen, Yu Duan, Pengbao Shi, Limei Chen and Demao Li

Fermentation 2024, 10(9), 460; https://doi.org/10.3390/fermentation10090460 - 4 Sep 2024

Abstract

There is significant demand for high-purity DHA in the pharmaceutical industry. Traditionally, this high-purity DHA is extracted from raw materials with relatively low DHA content (10–20%), such as fish oil. Recently, through electroporation-induced mutation, a high-DHA-content strain of Schizochytrium sp. GCD2032 was isolated. [...] Read more.

There is significant demand for high-purity DHA in the pharmaceutical industry. Traditionally, this high-purity DHA is extracted from raw materials with relatively low DHA content (10–20%), such as fish oil. Recently, through electroporation-induced mutation, a high-DHA-content strain of Schizochytrium sp. GCD2032 was isolated. To further enhance its DHA production, optimizations were conducted on the culture medium and fermentation conditions (in shaking flasks), as well as different nitrogen source concentrations (in a 5 L fermenter) for biomass, fatty acid content, and DHA content (as a percentage of total fatty acids). In a 5 L fermenter, Schizochytrium sp. GCD2032 achieved a biomass of 50 g/L, with fatty acid content of 55.71% and DHA content of 61.29%. Notably, the DHA content reached an impressive 341.45 mg/g of dry weight. This strain consistently produces high levels of fatty acids and DHA, demonstrating significant potential for pharmaceutical applications. Full article

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

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18 pages, 9497 KiB

Open AccessArticle

Unveiling Acetobacter syzygii from Tibetan Kefir Grain: Fermentation-Enhanced Anti-Tyrosinase, and Anti-Melanin

by Lin Zhong, Qi He, Meng Xu, Fang-Fang Chen, Fei Li and Yu-Pei Chen

Fermentation 2024, 10(9), 459; https://doi.org/10.3390/fermentation10090459 - 4 Sep 2024

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Abstract

Acetobacter syzygii CCTCC M 2022983 was isolated and characterized from Tibetan kefir grains, which is utilized as a functional food with diverse bioactive properties. After 6 days of fermentation by A. syzygii, Acetobacter fermented extract (AFE) showed significantly higher antioxidant, anti-tyrosinase, and [...] Read more.

Acetobacter syzygii CCTCC M 2022983 was isolated and characterized from Tibetan kefir grains, which is utilized as a functional food with diverse bioactive properties. After 6 days of fermentation by A. syzygii, Acetobacter fermented extract (AFE) showed significantly higher antioxidant, anti-tyrosinase, and anti-melanin effects compared to the unfermented yeast extract (UFY). Western blotting confirmed that AFE reduced melanogenesis-related proteins (MITF, TYR, TRP-1, TRP-2). LC-MS/MS analysis identified 4-hydroxybenzoic acid as abundant in AFE, contributing to its antioxidant capacity. Succinic acid and citric acid emerged as the major compound and a type of mixed inhibitor against mushroom tyrosinase, with IC50 values of 2.943 mM and 1.615 mM, respectively. Fluorescence spectra analysis revealed that these acids caused conformational changes in tyrosinase. Moreover, succinic acid and citric acid prevented L-DOPA from auto-oxidation with IC50 values of 0.355 mM and 0.261 mM, respectively. Molecular docking analysis suggested that these acids interacted with the association of the H and L subunits of tyrosinase, thereby reducing its stability. In B16-F10 cells, succinic and citric acids significantly reduced melanin production in a dose-dependent manner. Thus, succinic acid and citric acid revealed promising potential for applications in the food and medicine industries as melanogenesis inhibitors due to their safety. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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12 pages, 2201 KiB

Open AccessArticle

Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale

by Federico Sizzano, Valentina Bianconi, Marie Blackford, Stefan Bieri, Frédéric Vuichard, Christine Monnard, Laurent Amiet, Jean-Laurent Spring, Eddy Dorsaz, Nadine Pfenninger-Bridy, Scott Simonin, Benoit Bach and Gilles Bourdin

Fermentation 2024, 10(9), 458; https://doi.org/10.3390/fermentation10090458 - 3 Sep 2024

Viewed by 188

Abstract

To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and to test different sequential inoculation conditions with Saccharomyces [...] Read more.

To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and to test different sequential inoculation conditions with Saccharomyces cerevisiae (Sc). The results of bench scale vinifications showed that both the strategy of inoculating Sc 12 h after Lt and the mixing of Lt and Sc during fermentation delivered an acceptable increase in lactic acid (2 g/L) and a decrease in pH (about 0.15 units). Therefore, both strategies were implemented in winery experiments. Our results at the cellar scale showed no increase in acidity, which was likely due to the presence of indigenous yeasts. Overall, our experience shows the difficulty of translating laboratory protocols into cellar experiments and calls for further research into new strategies for implementing acidifying yeasts. Full article

(This article belongs to the Special Issue Wine and Beer Fermentation)

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16 pages, 5707 KiB

Open AccessArticle

Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii and Rhizopus oryzae: Preparation and Evaluation of Anti-Allergic Activity

by Chung-Hsiung Huang, Yu-Ming Liao and Guo-Jane Tsai

Fermentation 2024, 10(9), 457; https://doi.org/10.3390/fermentation10090457 - 3 Sep 2024

Viewed by 241

Abstract

Grain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements. In this study, these grain-derived by-products were used as raw materials to conduct solid-state fermentation using mixed strains of Aspergillus kawachii [...] Read more.

Grain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements. In this study, these grain-derived by-products were used as raw materials to conduct solid-state fermentation using mixed strains of Aspergillus kawachii and Rhizopus oryzae, and the potential immunomodulatory and anti-allergic properties of fermented product were evaluated. Solid-state fermentation of a grain by-product mixture, consisting of rice bran, wheat bran, and wheat germ in a 2:1:1 weight ratio, using both A. kawachii L1 and R. oryzae L1 at 26 °C for 5 days, significantly increased the total phenolic, flavonoid, and amino acid contents. The anti-allergic activity of aqueous extract of the fermented product was evaluated in murine models of food allergy and delayed-type hypersensitivity. Oral administration of the fermented product extract (100–200 mg/kg) notably alleviated allergic symptoms such as diarrhea and histopathological changes in the intestines. Moreover, the extract effectively reduced allergen-specific serum antibodies, suppressed splenic cytokine secretion, and mitigated tissue edema and inflammation induced by allergens. Importantly, the extract induced the production of IL-10 and TGF-β, which are well-known cytokines primarily secreted by regulatory T cells. These results underscore the promising immunomodulatory effects of A. kawachii and R. oryzae fermented grain product, suggesting their potential as functional foods or additives for managing allergic disorders, with implications for future therapeutic and dietary applications. Full article

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

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3 pages, 160 KiB

Open AccessEditorial

Dairy Fermentation 2.0

by Thomas Bintsis

Fermentation 2024, 10(9), 456; https://doi.org/10.3390/fermentation10090456 - 3 Sep 2024

Viewed by 212

Abstract

The manufacture of fermented dairy products has a long history, and such products are produced globally, following artisanal or industrial fermentation processes, satisfying consumers’ need for healthy, nutritious, delicious and safe foods [...] Full article

(This article belongs to the Special Issue Dairy Fermentation 2.0)

18 pages, 3109 KiB

Open AccessArticle

Enhancement of Active Substances in Astragali Radix Broth with Lactic Acid Bacteria Fermentation and the Promotion Role of Chlorella Growth Factor

by Xiaomeng Li, Wei Liu, Qingyan Ge, Tongtong Xu, Xiang Wu and Ruohui Zhong

Fermentation 2024, 10(9), 455; https://doi.org/10.3390/fermentation10090455 - 3 Sep 2024

Viewed by 227

Abstract

Astragali Radix, a traditional Chinese herbal medicine widely used for its medicinal properties, is known to be rich in active components that possess various pharmacological effects. However, the effectiveness of microbial fermentation in enhancing the content of these active substances remains unclear. In [...] Read more.

Astragali Radix, a traditional Chinese herbal medicine widely used for its medicinal properties, is known to be rich in active components that possess various pharmacological effects. However, the effectiveness of microbial fermentation in enhancing the content of these active substances remains unclear. In this study, a microflora of lactic acid bacteria was used to ferment Astragali Radix, and the promoting effect of Chlorella Growth Factor (CGF) on the fermentation process was investigated so as to clarify the changes in major active compound content in the fermented Astragali Radix broth. Non-targeted metabolomic analysis based on ultra-high-performance liquid chromatography–mass spectrometry was conducted to analyze the differences in metabolites before and after fermentation. The results showed that the total polysaccharide, total flavonoid, and total saponin content in the fermented Astragali Radix broth increased by up to 51.42%, 97.76%, and 72.81% under the optimized conditions, respectively. Streptococcus lutetiensis was the dominant bacterial species during the fermentation process. There were significant differences in metabolites in the fermentation broth before and after fermentation, among which amino acids (such as L-Aspartyl-L-Phenylalanine, etc.) and saponin compounds (such as Cloversaponin I, Goyasaponin I, etc.) were the main upregulated metabolites, which can enhance the physiological functions of Astragali Radix fermentation broth. The CGF exhibited the ability to promote the increase of active substance content in the fermented Astragali Radix broth. Full article

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

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19 pages, 3477 KiB

Open AccessArticle

Process Optimization and Analysis of Product Quality of Blueberry and Corn Peptide Fermented by Mixed Lactic Acid Bacteria

by Shanzi Cong, Xinxin Zhang, Hongji Zhao, Meng Sun and Nan Hu

Fermentation 2024, 10(9), 454; https://doi.org/10.3390/fermentation10090454 - 3 Sep 2024

Viewed by 212

Abstract

To study the mixed fermentation technology of blueberry and corn peptide by Lacticaseibacillus rhamnosus ZYN-0417 and Lactiplantibacillus plantarum ZYN-0221 and its effect on fermentation quality, fermentation conditions were optimized using a single-factor test and a Plackett–Burman design combined with a Box–Behnken response surface [...] Read more.

To study the mixed fermentation technology of blueberry and corn peptide by Lacticaseibacillus rhamnosus ZYN-0417 and Lactiplantibacillus plantarum ZYN-0221 and its effect on fermentation quality, fermentation conditions were optimized using a single-factor test and a Plackett–Burman design combined with a Box–Behnken response surface methodology, with blueberry juice and corn peptide as raw materials and L. rhamnosus ZYN-0417 and Lp. plantarum ZYN-0221 as the starter. The results showed that the optimum fermentation conditions were as follows: the volume ratio of ZYN-0417 and ZYN-0221 was 1:1, the amount of blueberry juice was 20%, the amount of corn peptide was 22%, the amount of glucose was 2%, the amount of inoculation was 5%, the fermentation time was 40 h, and the fermentation temperature was 37 °C. Under optimum conditions, the viable count of lactic acid bacteria in fermented blueberry and corn peptide was 16.28 log CFU/mL, the pH value was 4.86, the total acid content was 14.00 g/L, the total sugar content was 39.98 g/100 g, the protein content was 48.34 g/100 g, the scavenging ability of the DPPH, ABTS⁺ and ·OH⁻ radicals increased by 10.14%, 10.98% and 25.02%, respectively, the chelating ability of Fe²⁺ increased by 14.92%, the content of total phenol increased by 1.43 mg/L, the content of total flavonoids increased by 150.87 g/L, the activity of superoxide dismutase increased by 122.10 U/mL, and the activation rate of alcohol dehydrogenase increased by 5.74%. The results showed that mixed lactic acid bacteria could be used as a starter of blueberry and corn peptide and effectively improve the nutritional value of the product. Full article

(This article belongs to the Section Fermentation Process Design)

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17 pages, 2814 KiB

Open AccessArticle

Statistical Optimization and Purification of Cellulase Enzyme Production from Trichosporon insectorum

by Hanane Touijer, Najoua Benchemsi, Muhammad Irfan, Annabella Tramice, Meryem Slighoua, Ramzi A. Mothana, Abdullah R. Alanzi, Bousta Dalila and Hicham Bekkari

Fermentation 2024, 10(9), 453; https://doi.org/10.3390/fermentation10090453 - 1 Sep 2024

Viewed by 421

Abstract

Enzymatic degradation of cellulosic biomass represents the most sustainable and environmentally friendly method for producing liquid biofuel, widely utilized in various commercial processes. While cellulases are predominantly produced by bacteria and fungi, the enzymatic potential of cellulase-producing yeasts remains significantly less explored. In [...] Read more.

Enzymatic degradation of cellulosic biomass represents the most sustainable and environmentally friendly method for producing liquid biofuel, widely utilized in various commercial processes. While cellulases are predominantly produced by bacteria and fungi, the enzymatic potential of cellulase-producing yeasts remains significantly less explored. In this study, the yeast strain Trichosporon insectorum, isolated from the gut of the coprophagous beetle Gymnopleurus sturmii, was utilized for cellulase production in submerged fermentation. A central composite design was employed to optimize cellulase production, with substrate concentration, temperature, and pH as dependent variables. The highest CMCase activity of 0.71 IU/mL was obtained at 1% substrate concentration, pH 5, and an incubation temperature of 40 °C for 72 h of fermentation using cellulose as a carbon source. For FPase production, the high value was 0.23 IU/mL at 0.5% CMC, pH 6, and an incubation temperature of 40 °C for 72 h. After purification, the enzymes produced by T. insectorum represent 39% of the total proteins. The results of this study offer an alternative strategy for utilizing various carbon sources, both soluble (CMC, carboxymethylcellulose) and insoluble (cellulose), to efficiently produce cellulase for the degradation of lignocellulosic materials. This approach holds promising benefits for sustainable waste management. Full article

(This article belongs to the Section Industrial Fermentation)

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14 pages, 3121 KiB

Open AccessArticle

Influence of Molasses and Caesalpinia spinosa Meal Inoculums on Biogas Production from Cattle Manure

by Wildor Gosgot Angeles, Willan Garcia Saldaña, Manuel Oliva-Cruz, Miguel Ángel Barrena Gurbillon, Carla M. Ordinola Ramirez, Oscar Andrés Gamarra-Torres and Diana Carina Mori Servan

Fermentation 2024, 10(9), 452; https://doi.org/10.3390/fermentation10090452 - 1 Sep 2024

Viewed by 460

Abstract

The management of organic waste through anaerobic digestion is an alternative to energy recovery. This research focused on evaluating the production of biogas with different inoculums. For this purpose, two types of systems were implemented—one used a heating system controlled by an STC-1000 [...] Read more.

The management of organic waste through anaerobic digestion is an alternative to energy recovery. This research focused on evaluating the production of biogas with different inoculums. For this purpose, two types of systems were implemented—one used a heating system controlled by an STC-1000 thermostat, while the other used a solar heating system under a polycarbonate parabolic trough. The experiment was carried out at laboratory level with 3 L PET bottle biodigesters and the biogas produced was collected with the water displacement technique in 3 L bottles, calibrated every 50 mL, over 43 days. Inoculums of the following manure concentrations were used: water (1:5, 1:2, 1:3) mixed with Caesalpinia spinosa meal and molasses. The results determined that the thermostat-controlled heating system generated 69.6 mL/day of biogas while the other system produced 610.9 mL/day. On the other hand, the T1 treatment with a manure:water ratio of 1:5 and molasses and Caesalpinia spinosa meal inoculums in both systems had a higher average biogas volume. In terms of methane (CH₄), the highest value of 76.9% was obtained through the T1 treatment under the controlled heating system. This allows the production of biogas with a high concentration of methane, which in future applications can be utilized for residential or industrial purposes, promoting economic, social and environmental development. Since the main challenge in the production of biogas is to reduce the digestion time, which is influenced by the temperature of the site, two types of inoculums with a low cost and easy access were used. Full article

(This article belongs to the Section Industrial Fermentation)

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3 pages, 481 KiB

Open AccessEditorial

Yeast for the Production of Biochemicals and Biofuels

by Debarati Paul

Fermentation 2024, 10(9), 451; https://doi.org/10.3390/fermentation10090451 - 30 Aug 2024

Viewed by 427

Abstract

Demands for bioenergy resources, nutraceuticals, biofertilizers, and other industrially important chemicals have escalated globally due to rapid urbanization, industrialization, and a growing awareness about bio-based, environment-friendly products [...] Full article

(This article belongs to the Special Issue Yeast for the Production of Biochemicals and Biofuels)

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16 pages, 2388 KiB

Open AccessArticle

Efficient Biosynthesis of Ectoine in Recombinant Escherichia coli by Biobrick Method

by Muhammad Naeem, Huiling Yuan, Suya Luo, Simei Zhang, Xinyue Wei, Guangzheng He, Baohua Zhao and Jiansong Ju

Fermentation 2024, 10(9), 450; https://doi.org/10.3390/fermentation10090450 - 29 Aug 2024

Viewed by 471

Abstract

Ectoine is a compatible solute naturally produced in some halophilic bacteria as a protective agent for survival in salty environments. It has gained special interest as a therapeutic agent in the pharmaceutical and healthcare sectors for the treatment of different diseases. Ectoine mainly [...] Read more.

Ectoine is a compatible solute naturally produced in some halophilic bacteria as a protective agent for survival in salty environments. It has gained special interest as a therapeutic agent in the pharmaceutical and healthcare sectors for the treatment of different diseases. Ectoine mainly produced by bacterial milking, chemical, and fed-batch fermentation methods under a high-salt medium. Unfortunately, the ectoine yield through these methods is still too low to meet high industrial demand, causing salinity issues. The biobrick method was potentially utilized for efficient ectoine biosynthesis under a low-salt medium with different conditions in E. coli BL21(DE3) harboring the pET-22bNS-EctA-EctB-EctC plasmid. Firstly, three genes, L-2,4-diamino-butyric acid acetyltransferase (ectA), L-2,4-diaminobutyric acid transaminase (ectB), and ectoine synthase (ectC) from Bacillus pseudofirmus OF4, were precisely assembled and expressed into E. coli BL21(DE3). After optimizing the reaction conditions in a whole-cell catalytic reaction [50 mM of the sodium phosphate buffer (pH~7.5) containing 300 mM L-aspartic acid, 100 mM glycerol, 1/20 g/mL cell pellets], the amount of ectoine in the plasmid pET-22bNS-A_LacB_TacC_Tac reached the maximum level of 167.2 mg/mL/d (6.97 mg/mL/h). Moreover, Western blot analysis revealed that high expression levels of EctA and EctC had a significant effect on ectoine biosynthesis, indicating that both proteins might be the key enzymes in ectoine production. We conclude that a high amount of ectoine achieved through the biobrick method and efficiently used for different industrial applications. Full article

(This article belongs to the Special Issue Microbial Cell Factories for the Production of Functional Compounds)

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14 pages, 3750 KiB

Open AccessArticle

Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

by Feifei Wu, Bo Lin, Jing Chen, Fengjin Zheng, Xiaochun Fang, Lianfeng Luo, Haisheng Chen, Krishan K. Verma and Ganlin Chen

Fermentation 2024, 10(9), 449; https://doi.org/10.3390/fermentation10090449 - 29 Aug 2024

Viewed by 462

Abstract

Green tea is a non-fermented tea with flavor and polyphenols. Aroma is one of the important quality indicators of tea. Fermented green tea wine can solve the problem of low-grade tea, which has more bitterness and less aroma. In this study, Camellia sinensis [...] Read more.

Green tea is a non-fermented tea with flavor and polyphenols. Aroma is one of the important quality indicators of tea. Fermented green tea wine can solve the problem of low-grade tea, which has more bitterness and less aroma. In this study, Camellia sinensis var. pubilimba Hung T. Chang (Kaishan white tea 2) was screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) to benzyl alcohol and phenethyl alcohol presenting a fruity aroma, dimethyl sulfide presenting a green tea aroma, and rich tea polyphenols with contents of 2.08, 2.43, 12.26 and 3.72%, respectively. The optimal fermentation conditions for green tea wine were determined univariately as 1.5% yeast addition, 30 °Brix initial sugar, and fermentation temperature of 25 °C. The electronic sensory assessment showed that the saltiness, richness and umami were more prominent in green tea wine, while the response values of bitterness, astringency and aftertaste-A were lower. The order of aroma contribution can be seen as W1S > W5S > W2S > W2W > W1W > W3S > W6S. Kaisan white tea 2 gives green tea wine a clear tea aroma. This study provides better technical and theoretical strategies for the comprehensive quality assessment and control of fermented green tea wine quality. Full article

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

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12 pages, 484 KiB

Open AccessArticle

Role of Wilting Time on the Chemical Composition, Biological Profile, and Fermentative Quality of Cereal and Legume Intercropping Silage

by Cristiana Maduro Dias, Hélder Nunes, Mariana Aguiar, Arnaldo Pereira, João Madruga and Alfredo Borba

Fermentation 2024, 10(9), 448; https://doi.org/10.3390/fermentation10090448 - 28 Aug 2024

Viewed by 413

Abstract

Agricultural production in the Azores primarily focuses on the livestock sector, notably, dairy production, where cows graze year-round in a rotational system. To maintain pasture productivity, farmers often rely on synthetic nitrogen fertilizers, which have adverse environmental impacts like ammonia emissions and nitrate [...] Read more.

Agricultural production in the Azores primarily focuses on the livestock sector, notably, dairy production, where cows graze year-round in a rotational system. To maintain pasture productivity, farmers often rely on synthetic nitrogen fertilizers, which have adverse environmental impacts like ammonia emissions and nitrate leaching. Alternatively, nitrogen-fixing crops like legumes are explored as green manures to enhance soil quality and reduce dependence on chemical fertilizers. The traditional practice of using mixed forages of legumes and grasses, known as “outonos” or intercrops, has been crucial but is declining over time. These mixtures include plants such as lupins, Vicia faba, oats, and vetch, noted for their adaptability and nitrogen-fixing ability. Due to the high perishability of these crops, effective conservation strategies like ensiling are essential to preserve forage nutritional quality through controlled fermentation. This study evaluates the productivity and quality of intercrop forages in the Azores, focusing on fresh samples and silage prepared with wilting times of 0, 24, 48, and 96 h, followed by comprehensive chemical analyses. Results showed significant changes in fiber components (neutral detergent fiber, acid detergent fiber, and acid detergent lignin) with increased wilting time, leading to reduced digestibility. However, wilting improved dry matter content. Full article

(This article belongs to the Section Industrial Fermentation)

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14 pages, 622 KiB

Open AccessArticle

The Production of Marandu Grass (Urochloa brizantha) Extracts as a Natural Modifier of Rumen Fermentation Kinetics Using an In Vitro Technique

by Rafaela Scalise Xavier de Freitas, Janaina Silveira da Silva, Althieres José Furtado, Flavio Perna Junior, Alessandra Lopes de Oliveira and Ives Cláudio da Silva Bueno

Fermentation 2024, 10(9), 447; https://doi.org/10.3390/fermentation10090447 - 28 Aug 2024

Viewed by 328

Abstract

The ethanolic (EE) and hydroalcoholic (HE) extracts of Urochloa brizantha concentrations were developed with the aim of evaluating their effect on rumen fermentation using an in vitro gas production technique. The EE and HE presented 3.62 and 5.38 mg protodioscin/mL, respectively. Ten treatments [...] Read more.

The ethanolic (EE) and hydroalcoholic (HE) extracts of Urochloa brizantha concentrations were developed with the aim of evaluating their effect on rumen fermentation using an in vitro gas production technique. The EE and HE presented 3.62 and 5.38 mg protodioscin/mL, respectively. Ten treatments were evaluated in a completely randomized factorial arrangement (2 × 4 + 2), where the main effects were two extracts (EE and HE) and four levels (50, 100, 150, and 200 mL of extract/kg of DM) plus two controls: one positive (25 ppm of monensin–MON) and one (with no additives–CTL). The extract treatments (EXT, EE, and HE) reduced colonization time by 33.59% compared to the MON. IVDMD (p < 0.001) and IVOMD (p < 0.0001) were negatively affected by EXT addition when compared to CTL. Additionally, EXT reduced the proportion of propionic acid and increased the proportion of butyric acid in relation to CTL and MON treatments. Both EE and HE extracts of U. brizantha were able to alter rumen fermentation kinetic, with HE showing a higher concentration of protodioscin. Further research is needed to optimize extraction methodologies, comprehensively profile secondary compounds, and conduct trials with varying doses to effectively assess the viability of U. brizantha extract as an additive. Full article

(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition)

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16 pages, 1479 KiB

Open AccessArticle

Research Trends in the Recovery of By-Products from Organic Waste Treated by Anaerobic Digestion: A 30-Year Bibliometric Analysis

by Pablo Castillo García, María José Fernández-Rodríguez, Rafael Borja, Juan Manuel Mancilla-Leytón and David de la Lama-Calvente

Fermentation 2024, 10(9), 446; https://doi.org/10.3390/fermentation10090446 - 27 Aug 2024

Viewed by 597

Abstract

The prevailing extractive economic model is unsustainable due to the finite nature of resources, thereby necessitating the development of alternative models and policies. The anaerobic digestion (AD) process is key to achieving this objective, as it facilitates the conversion of organic waste into [...] Read more.

The prevailing extractive economic model is unsustainable due to the finite nature of resources, thereby necessitating the development of alternative models and policies. The anaerobic digestion (AD) process is key to achieving this objective, as it facilitates the conversion of organic waste into biogas and nutrient-rich digestate. This approach is aligned with the principles of a circular economy and contributes to a reduction in carbon emissions. This study aims to conduct a comprehensive bibliometric analysis of the literature published over the past three decades (1993–2023). The analysis will be based on data drawn from the Scopus database and then analysed using the VOSviewer software, which allows for the interconnection of the revised bibliography through a series of selected keywords. The results demonstrated the existence of four clusters: (i) the beneficial valorisation of waste; (ii) volatile fatty acids and biohydrogen as added value by-products resulting from AD; (iii) lignocellulosic substrates and their by-products; and iv) the main products of AD, biogas and digestate. The bibliometric analysis demonstrates a growing interest in AD within the biorefinery concept in recent years, showcasing its potential for effective waste management and integration into the production chain through the principles of the circular economy. Full article

(This article belongs to the Special Issue Anaerobic Digestion Technology for the Transformation and Utilization of Organic Wastes)

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23 pages, 4036 KiB

Open AccessArticle

Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na₂SeO₃

by Lianyu Zhou, Yu Liu, Yun Ma, Feng Qiao, Huichun Xie and Qiaoyu Luo

Fermentation 2024, 10(9), 445; https://doi.org/10.3390/fermentation10090445 - 25 Aug 2024

Viewed by 569

Abstract

Fungal endophytes exhibit symbiotic relationships with their host plants and convert inorganic selenium to organoselenium and Se⁰. In order to elucidate how Epichloë sinensis from Festuca sinensis adapts to different concentrations of sodium selenate, the dynamic changes of mycelial enzyme activities [...] Read more.

Fungal endophytes exhibit symbiotic relationships with their host plants and convert inorganic selenium to organoselenium and Se⁰. In order to elucidate how Epichloë sinensis from Festuca sinensis adapts to different concentrations of sodium selenate, the dynamic changes of mycelial enzyme activities and metabolic changes at the transcriptional level were documented over a period of 36 h. The activity of enzymes (superoxide dismutase, glutathione reductase, glutathione S-transferase, cysteine synthetase, and methionine synthesis) in mycelia increased in the presence of increased Se concentrations during the cultivation period. The strain with selenium enrichment showed differential changes in gene expression compared to the strain without selenium enrichment, with more changes observed at higher Se concentrations over time. Notably, genes related to ribosomes or ribosome biogenesis in eukaryotes showed significant expression differences among certain groups, with up-regulation of genes involved in oxidoreductase activity, superoxide dismutase, and siderophore biosynthetic processes, and down-regulation of genes involved in steroid biosynthesis. These findings contribute to a better understanding of the transcriptional response of Epichloë sinensis to selenium. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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16 pages, 504 KiB

Open AccessReview

The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology

by Piotr Lalowski and Dorota Zielińska

Fermentation 2024, 10(9), 444; https://doi.org/10.3390/fermentation10090444 - 23 Aug 2024

Viewed by 684

Abstract

A substantial body of research indicates that the gut microbiota exerts a profound influence on host health. The purpose of this work was to characterize selected, most promising, well-known next-generation probiotics (NGPs) and review the potential applications of the bacteria in food technology. [...] Read more.

A substantial body of research indicates that the gut microbiota exerts a profound influence on host health. The purpose of this work was to characterize selected, most promising, well-known next-generation probiotics (NGPs) and review the potential applications of the bacteria in food technology. The isolation of gut bacteria with significant health benefits has led to the emergence of NGPs. In contrast to traditional probiotics, these originate directly from the gut microbiota, thereby ensuring their optimal adaptation to the intestinal ecosystem. NGPs exert their effects on the host organism through a variety of mechanisms, including the synthesis of bioactive compounds, modulation of the gut microbiota, and metabolism of substances provided by the host. Several bacterial species have been identified as potential candidates for NGPs, including Akkermansia muciniphila, Faecalibacterium prausnitzii, Bacteroides thetaiotaomicron, Christensenella minuta, and many others. These bacteria have demonstrated the capacity to exert beneficial effects, including the reduction of obesity, type 2 diabetes, metabolic disorders, and even cancers. The greatest limitation to their commercialization is their lack of oxygen tolerance, which presents challenges not only for research but also for their potential application in food. The most optimal approach for their application in food appears to be microencapsulation. Further research is required to establish the safety of NGP supplementation and to protect them from environmental conditions. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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3 pages, 156 KiB

Open AccessEditorial

Strain Improvement and Microbial Biosynthesis

by Penka Petrova and Kaloyan Petrov

Fermentation 2024, 10(9), 443; https://doi.org/10.3390/fermentation10090443 - 23 Aug 2024

Viewed by 459

Abstract

Recent industrial biotechnology developments have revealed the enormous potential of microbial fermentation as an alternative to the chemical syntheses of many valuable compounds [...] Full article

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

31 pages, 656 KiB

Open AccessReview

The Use of Trichoderma spp. for the Bioconversion of Agro-Industrial Waste Biomass via Fermentation: A Review

by Paula C. Lima, Parastoo Karimian, Ema Johnston and Carol J. Hartley

Fermentation 2024, 10(9), 442; https://doi.org/10.3390/fermentation10090442 - 23 Aug 2024

Viewed by 473

Abstract

The genus Trichoderma is widely recognized for its ability to secrete lignocellulosic enzymes, establishing it as a crucial technological resource for the bioconversion of agro-industrial waste biomass via fermentation. This review explores the potential of utilizing lignocellulosic waste from diverse industries as a [...] Read more.

The genus Trichoderma is widely recognized for its ability to secrete lignocellulosic enzymes, establishing it as a crucial technological resource for the bioconversion of agro-industrial waste biomass via fermentation. This review explores the potential of utilizing lignocellulosic waste from diverse industries as a sustainable nutrient source for producing Trichoderma spp. and various desirable metabolites via fermentation. Significant emphasis is placed on the enzymatic activities of Trichoderma species in two critical stages of second-generation biofuel production. Firstly, in the pre-treatment stage to break down complex polysaccharides of lignocellulosic biomass, thereby enhancing production efficiency and yield, and, secondly, during the hydrolysis process to produce fermentable sugars essential for biofuel production. Additionally, this review discusses other applications of Trichoderma fermentation, such as enhancing animal feedstock nutrition and employing its spores as biocontrol agents. Ongoing research efforts are directed at optimizing fermentation protocols, identifying suitable waste substrates, and genetic manipulation of strains to enhance the economic viability of Trichoderma’s biotechnological applications. This manuscript contributes to the field of circular biotechnology by offering a detailed review of recent progress on the integration of agro-industrial waste materials in Trichoderma-based bioconversion technologies, highlighting both current achievements and future research directions necessary to enhance the economic and environmental sustainability of waste biomass utilization. Full article

(This article belongs to the Special Issue Fermentation as Closed-Loop Valorization of Biomass and Food Industry By-Products)

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13 pages, 3407 KiB

Open AccessReview

Microbial Degradation of (Micro)plastics: Mechanisms, Enhancements, and Future Directions

by Wei Gao, Mingxuan Xu, Wanqi Zhao, Xiaorui Yang, Fengxue Xin, Weiliang Dong, Honghua Jia and Xiayuan Wu

Fermentation 2024, 10(9), 441; https://doi.org/10.3390/fermentation10090441 - 23 Aug 2024

Viewed by 558

Abstract

Plastic wastes, widely distributed in the environment, can be transformed into microplastics, posing a huge threat to ecosystems and human health due to their stability and adsorbability to other toxic pollutants (e.g., heavy metals and antibiotics). Recently, microbial degradation of (micro)plastics has gained [...] Read more.

Plastic wastes, widely distributed in the environment, can be transformed into microplastics, posing a huge threat to ecosystems and human health due to their stability and adsorbability to other toxic pollutants (e.g., heavy metals and antibiotics). Recently, microbial degradation of (micro)plastics has gained widespread attention because of its green and sustainable properties. Microbial degradation of (micro)plastics is based on the cascade effects of various enzymes secreted by microorganisms, which can convert (micro)plastics into oligomers and monomers, or even mineralize them into CO₂ and H₂O. The microbial degradation of (micro)plastics is affected by multiple factors, such as microbial species, plastic properties, and environmental conditions. Currently, limited efficient plastic-degrading microorganisms have been discovered, and their degradation mechanisms are still unclear. Furthermore, the efficiency of microbial degradation needs to be improved for future application. Therefore, this review systematically summarizes the sources and properties of existing plastics, identifies pure cultures and mixed cultures for plastic degradation, and examines their influencing factors. In particular, the microbial degradation behaviors of (micro)plastics, including relevant enzymes, degradation efficiency, and degradation mechanisms, were thoroughly discussed. Additionally, the augmentation technologies coupling with microbial degradation, such as advanced oxidation, electrochemical, and genetic engineering technologies, were introduced and highlighted for their potential prospects. This review provides a reference for future research and development of (micro)plastic biodegradation technology. Full article

(This article belongs to the Special Issue Feature Review Papers in Industrial Fermentation, 2nd Edition)

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19 pages, 2591 KiB

Open AccessArticle

The Effects of Different Doses of 3-NOP on Ruminal Fermentation Parameters, Methane Production, and the Microbiota of Lambs In Vitro

by Tianbao Xuan, Tingfang Zheng, Tiyu Li, Baiyila Wu, Tailin Li, Wenjun Bao and Weize Qin

Fermentation 2024, 10(9), 440; https://doi.org/10.3390/fermentation10090440 - 23 Aug 2024

Viewed by 537

Abstract

3-Nitrooxypropanol (3-NOP) is a nitrooxy compound that specifically targets methyl-coenzyme M reductase (MCR), ultimately resulting in a reduction in methane production. In this study, we undertook an in vitro investigation of the effects of different dosages of 3-NOP on ruminal fermentation parameters, methane [...] Read more.

3-Nitrooxypropanol (3-NOP) is a nitrooxy compound that specifically targets methyl-coenzyme M reductase (MCR), ultimately resulting in a reduction in methane production. In this study, we undertook an in vitro investigation of the effects of different dosages of 3-NOP on ruminal fermentation parameters, methane production, and the microbial community. A single-factor completely randomized design was adopted, comprising a control treatment (C), where no 3-NOP was added to the fermentation substrate, and three 3-NOP treatments, where 0.025 mg (low-dose treatment, LD), 0.05 mg (medium-dose treatment, MD), or 0.1 mg (high-dose treatment, HD) was added to 1 g of fermentation substrate (DM basis), followed by incubation for 24 h in vitro. The results showed that, compared with the control treatment, the three dosages of 3-NOP reduced total gas production, methane production, and acetate production (all p < 0.01). In contrast, 3-NOP treatment increased H₂ production and the molar proportions of propionate and butyrate (all p ≤ 0.02), resulting in a decrease in the acetate-propionate ratio (p < 0.01). Meanwhile, the microbial profiles were not altered by the treatments, but the relative abundances of Prevotella, Methanobrevibacter, and Ophryoscolex were increased by the MD and HD treatments (all p < 0.01), whereas those of Methanosarcina, Methanosaeta, Sphaerochaeta, RFN20, Entodinium, and Diplodinium were decreased by the HD treatment (all p ≤ 0.03). Moreover, the results of a correlation analysis showed that there was a certain correlation between these microorganisms and total gas production, methane production, H₂ production, acetate, propionate, and butyrate. In summary, under in vitro conditions, the addition of 3-NOP to the diet affected the microbial community structure, thereby altering the ruminal fermentation pattern and reducing methane production. Our results indicated that 0.05 mg per g of dietary DM is the recommended inclusion ratio for 3-NOP in the diet of lambs. Full article

(This article belongs to the Special Issue In Vitro Fermentation, 3rd Edition)

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16 pages, 2209 KiB

Open AccessArticle

Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products

by José Luis Ruiz-Barba, Amparo Cortés-Delgado, Antonio Higinio Sánchez, Antonio López-López and Alfredo Montaño

Fermentation 2024, 10(9), 439; https://doi.org/10.3390/fermentation10090439 - 23 Aug 2024

Viewed by 467

Abstract

The influence of selected yeast starters (Kluyveromyces lactis L39, Kazachstania humilis AG5, Nakazawaea molendinolei IG9, Candida diddensiae IG12, and Candida adriatica L30) on the fermentation and final characteristics of natural-style Gordal and Manzanilla green table olives was investigated. In both cultivars, the [...] Read more.

The influence of selected yeast starters (Kluyveromyces lactis L39, Kazachstania humilis AG5, Nakazawaea molendinolei IG9, Candida diddensiae IG12, and Candida adriatica L30) on the fermentation and final characteristics of natural-style Gordal and Manzanilla green table olives was investigated. In both cultivars, the addition of yeast starters had no significant influence on the evolution of physicochemical parameters or the final main metabolites compared to noninoculated olives. In the Gordal cultivar, K. lactis L39 originated the greatest enrichment of volatile compounds, whereas K. lactis L39 and C. adriatica L30 gave the best volatile profiles in the Manzanilla cultivar. In both cultivars, the β-glucosidase-positive strains N. molendinolei IG9, C. diddensiae IG12, and C. adriatica L30 produced no significant decrease in the total phenolic content at the end of fermentation. Although the yeast starters had a significant effect on the volatile contents of the fermented products, they did not have a significant influence on the main sensory characteristics perceived by a sensory panel. A significant linear relationship (R² = 0.815, p < 0.001) was found and validated between the perceived bitterness intensity and the content of total phenols in olive pulp, providing a simple and objective method for the evaluation of bitterness in table olives without the need for sensory analysis. Full article

(This article belongs to the Special Issue Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages)

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Fermentation, Volume 10, Issue 9 (September 2024) – 22 articles

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