Journal Description
Fermentation
Fermentation
is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubAg, FSTA, Inspec, CAPlus / SciFinder, and other databases.
- Journal Rank: JCR - Q2 (Biotechnology and Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 15.7 days after submission; acceptance to publication is undertaken in 2.7 days (median values for papers published in this journal in the first half of 2024).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.3 (2023);
5-Year Impact Factor:
3.7 (2023)
Latest Articles
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract
Fermentation 2024, 10(8), 377; https://doi.org/10.3390/fermentation10080377 (registering DOI) - 24 Jul 2024
Abstract
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as
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The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production.
Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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
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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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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
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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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
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
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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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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
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
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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.
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(This article belongs to the Special Issue Recent Advances in Brewing Processes)
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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
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
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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.
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(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version)
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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
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
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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.
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(This article belongs to the Special Issue Integrative Approaches for Sustainable Biofuel Production: Unveiling Key Contributors and Strategies)
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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
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
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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.
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(This article belongs to the Topic Fermented Food: Health and Benefit)
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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
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
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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.
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(This article belongs to the Topic Fermented Food: Health and Benefit)
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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
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
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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.
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(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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