Fermentation

17 pages, 411 KiB

Open AccessReview

Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods

by Jiun Shen Loo, Siti Nur Hazwani Oslan, Nur Anis Safiah Mokshin, Rafidah Othman, Zarina Amin, Wipawee Dejtisakdi, Asep Awaludin Prihanto and Joo Shun Tan

Fermentation 2025, 11(5), 241; https://doi.org/10.3390/fermentation11050241 - 24 Apr 2025

Abstract

Lactic acid bacteria (LAB) play a crucial role in probiotics, functional foods, and sustainable biotechnologies due to their ability to produce bioactive metabolites such as short-chain fatty acids, bacteriocins, vitamins, and exopolysaccharides. These metabolites aid in gut health, pathogen inhibition, and enhanced productivity [...] Read more.

Lactic acid bacteria (LAB) play a crucial role in probiotics, functional foods, and sustainable biotechnologies due to their ability to produce bioactive metabolites such as short-chain fatty acids, bacteriocins, vitamins, and exopolysaccharides. These metabolites aid in gut health, pathogen inhibition, and enhanced productivity in the food, pharmaceutical, and aquaculture industries. However, the high production cost remains a major challenge, necessitating cost-effective media formulations and bioprocess optimization. This review explores strategies for maximizing LAB yields and functionality through the precision control of key cultivation parameters, including temperature, pH, and agitation speed, ensuring probiotic viability in compliance with regulatory standards (≥10⁶ CFU/g or mL). Furthermore, advances in metabolic engineering, synthetic biology, and the utilization of agro-industrial by-products are driving cost-efficient and eco-friendly LAB production. By integrating scalable fermentation technologies with sustainable resource management, LAB have the potential to bridge the gap between food security, environmental sustainability, and biotechnological innovation. This review provides a comprehensive overview of recent advances in LAB cultivation and bioprocess optimization, ensuring high-quality probiotic production for diverse industrial applications. Full article

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

16 pages, 2604 KiB

Open AccessArticle

Exploring the Nutritional Profiling and Therapeutic Effect of Fermented Garlic on Alcohol-Induced Liver Injury in Animal Model

by Mavra Javed, Waqas Ahmed, Azmat Ullah and Imtiaz Rabbani

Fermentation 2025, 11(5), 240; https://doi.org/10.3390/fermentation11050240 - 24 Apr 2025

Abstract

Black garlic, a fermented product of fresh garlic, has shown promising potential as a culinary ingredient and a medicinal remedy. This study examined the microbiological makeup, nutritional profile, and health advantages of black garlic to better understand its health-endorsing properties. Thermus, Corynebacterium [...] Read more.

Black garlic, a fermented product of fresh garlic, has shown promising potential as a culinary ingredient and a medicinal remedy. This study examined the microbiological makeup, nutritional profile, and health advantages of black garlic to better understand its health-endorsing properties. Thermus, Corynebacterium, Streptococcus, and Brevundimonas were among the prominent taxa found when the microbial diversity in black garlic samples was investigated using Illumina MiSeq sequencing. This provided insight into the complex interactions between microorganisms during the fermentation process and clarified the distinctive qualities of black garlic. This study expanded its scope to include black garlic’s therapeutic potential, specifically in relation to liver function and hangovers caused by alcohol, in addition to its microbial complexity. Significant liver damage was revealed in alcohol-treated rats by serum biochemical indicators and histological stains; this damage was lessened by the administration of black garlic, particularly at higher dosages. Furthermore, black garlic showed hepatoprotective effects attributed to its high phenolic and flavonoid contents. These results offer a novel understanding of the medicinal qualities of black garlic as they lay out possibilities for the creation of functional drugs to treat alcohol-induced liver damage. Conclusively, black garlic’s diverse microbial composition also advances our knowledge of its nutritional makeup and health advantages. In summary, this research highlights the potential of black garlic as a flexible medical tool, having implications for both gastronomic and therapeutic uses. Full article

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

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27 pages, 4772 KiB

Open AccessArticle

Optimized Amino Acid-Enhanced Medium for Efficient L-Asparaginase II Production in E. coli: From Shake Flask to Bioreactor

by Nicolás Lefin, Javiera Miranda, Iris Munhoz Costa, Alejandro Pedroso Reynaldo, Gisele Monteiro, Mauricio Zamorano, Adalberto Pessoa, Jr. and Jorge G. Farias

Fermentation 2025, 11(5), 239; https://doi.org/10.3390/fermentation11050239 - 23 Apr 2025

Abstract

L-asparaginase (L-ASNase) is a key enzyme in the treatment of leukemia and lymphoma, with high demand in cancer therapies. Advances in recombinant protein production have improved yields and reduced costs, enabling large-scale production. However, optimizing culture conditions remains crucial for maximizing production. This [...] Read more.

L-asparaginase (L-ASNase) is a key enzyme in the treatment of leukemia and lymphoma, with high demand in cancer therapies. Advances in recombinant protein production have improved yields and reduced costs, enabling large-scale production. However, optimizing culture conditions remains crucial for maximizing production. This study focused on optimizing the production of double mutant L-ASNase expressed in Escherichia coli BL21 (DE3) by supplementing media with amino acids. Five amino acids were evaluated at a shake flask scale using the design of experiments, with arginine and aspartate showing the most positive effects. Under optimized conditions (14.5 mM arginine, 12.7 mM aspartate, and 0 mM cysteine), the activity model reached 12,513 U L⁻¹, experimentally validated at 10,089 U L⁻¹. The maximum specific cell growth rate was µ_x,max = 0.74 h⁻¹, with substrate–biomass conversion factor Yx/s = 1.16 g/g and cell–product conversion factor Yp/x = 13,891 U/g_cell. Amino acid supplementation resulted in a ten-fold increase in L-ASNase activity. Finally, at the bioreactor scale, adding amino acids and the inducer at the end of the exponential phase increased activity by 135% compared to conventional MD, demonstrating its potential for industrial-scale production. Full article

(This article belongs to the Special Issue Research on Microbial Protein Synthesis: 2nd Edition)

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17 pages, 2382 KiB

Open AccessArticle

Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough

by Daiva Zadeike, Kamile Cipkute and Dalia Cizeikiene

Fermentation 2025, 11(5), 238; https://doi.org/10.3390/fermentation11050238 - 23 Apr 2025

Abstract

This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm²; 35 °C) was [...] Read more.

This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm²; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. The proteolytic activity of L. brevis and P. pentosaceus increased two-fold with 10 and 20 min US stimulation, respectively, compared to fermentation without ultrasonication. Regarding the impact of proteolysis and sonication on gliadin proteins, fermentation with both strains reduced gliadin content in commercial gluten by an average of 77.4% compared to the untreated sample, and additional US treatment further enhanced gliadin degradation efficiency to an average of 83.5%. The combined application of US and lactic acid fermentation initiated a seven-fold decrease in wheat wholemeal flour (WF) gliadin levels compared to the untreated sample (47.2 mg/g). Furthermore, the synergistic application of US, LAB, and yeast fermentation allowed us to reduce gliadin content up to 1.6 mg/g, as well as to reduce gluten content in the sourdough up to 3 mg/g. Despite complete hydrolysis of the gliadin fraction under the combined effects of US and fermentation, glutenins were less affected by the applied treatments in all cases. The technology presented in this study offers a promising approach for producing gluten-free or low-gluten fermented products in the bread-making industry. Full article

(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)

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18 pages, 3307 KiB

Open AccessArticle

Olive Pruning: Waste or Growth Media? Expanding the Metabolic Potential of Phyllospheric Rhodococcus sp. 24CO

by Natalia E. Sandoval, Margarita Gomila, Nadia S. Arias, Héctor M. Alvarez and Mariana P. Lanfranconi

Fermentation 2025, 11(5), 237; https://doi.org/10.3390/fermentation11050237 - 23 Apr 2025

Abstract

Rhodococcus sp. 24CO, isolated from the olive phyllosphere, can accumulate significant amounts of neutral lipids, making it a promising candidate for biomass production from olive pruning waste. The strain efficiently converts this residue to neutral lipids, achieving a yield of over 20% of [...] Read more.

Rhodococcus sp. 24CO, isolated from the olive phyllosphere, can accumulate significant amounts of neutral lipids, making it a promising candidate for biomass production from olive pruning waste. The strain efficiently converts this residue to neutral lipids, achieving a yield of over 20% of the cellular dry weight (CDW). This indicates that olive leaves, a by-product of the olive oil industry, could become a valuable resource for both the economy and the environment. Genome analysis revealed various metabolic pathways for converting carbon sources to neutral lipids, while phenotypic studies showed that the strain is selective about its carbon sources, thriving on specific monosaccharides and polyols found in olive leaves. Notably, fructose and mannitol were rapidly metabolized, leading to a content of stored triacylglycerides of up to 47% and 28% of the CDW, respectively. The strain also exhibited oleagenicity under high nitrogen availability when grown on mannitol. Finally, potential oleagenicity determinants were explored through an omics comparison. Full article

(This article belongs to the Special Issue Producing Lipids and Lipid Derivatives by Fermentation Using Agro-Industrial By-Products as Substrates)

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21 pages, 1128 KiB

Open AccessReview

Applications of Yeasts in Heavy Metal Remediation

by Qi Shao, Shihui Yan, Xin Sun, Hongming Chen, Yixiao Lu, Siqi Li, Yunjie Huang, Shimei Wang, Min Zhang and Zhen Li

Fermentation 2025, 11(5), 236; https://doi.org/10.3390/fermentation11050236 - 23 Apr 2025

Abstract

Yeasts have been extensively recognized as a type of model microorganism due to their facile cultivation, short growth cycle, and genetic stability. Different yeast strains, such as Saccharomyces cerevisiae and Rhodotorula mucilaginosa, have exhibited notable sorption capacities for heavy metals and metalloids. [...] Read more.

Yeasts have been extensively recognized as a type of model microorganism due to their facile cultivation, short growth cycle, and genetic stability. Different yeast strains, such as Saccharomyces cerevisiae and Rhodotorula mucilaginosa, have exhibited notable sorption capacities for heavy metals and metalloids. Yeast employs diverse pathways for detoxifying heavy metals via its cell walls, intracellular organelles, and extracellular polymeric substances (EPSs). The cell wall has many functional groups to adsorb metals, decreasing their concentrations in the environment. In intracellular regions, some proteins are capable of transporting metals into biological metabolic processes for detoxification. In extracellular regions, electrostatic as well as complexation mechanisms between protein in EPSs and heavy metals is well accepted. Meanwhile, mannose and glucose within EPSs are target sugars for complexation with metals. Many yeasts can hence work as excellent biomaterials for the bioremediation of metal pollution. Meanwhile, they can be combined with other materials to enhance remediation efficiency. This study reviews underlying mechanisms and cases of yeast-mediated metal detoxification, alongside highlighting yeasts’ industrial applications as bioremediation materials. Full article

(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section “Microbial Metabolism, Physiology & Genetics”)

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18 pages, 7962 KiB

Open AccessArticle

Effects of Soybean Meal Fermented by Lactobacillus plantarum NX69 on Growth Performance and Intestinal Health of Nursery Pigs

by Mengshi Zhao, Fengqiang Lin, Song Peng, Yaxiong Ma, Huini Wu and Zhaolong Li

Fermentation 2025, 11(5), 235; https://doi.org/10.3390/fermentation11050235 - 22 Apr 2025

Abstract

The Intestinal system of nursery pigs is not fully matured and is easily disturbed by dietary composition and nutritional content. Probiotic-fermented feed has emerged as a beneficial dietary form for nursery pigs and is widely utilized in the livestock and poultry industries. However, [...] Read more.

The Intestinal system of nursery pigs is not fully matured and is easily disturbed by dietary composition and nutritional content. Probiotic-fermented feed has emerged as a beneficial dietary form for nursery pigs and is widely utilized in the livestock and poultry industries. However, there are limited reports regarding the effects of Lactobacillus plantarum-fermented feed on intestinal health and growth performance in nursery pigs. In this study, we investigated the effect of Lactobacillus plantarum NX69-fermented soybean by multi-omics approaches on intestinal health and growth performance in nursery pigs. The results demonstrated that NX69-fermented soybean meal increased small intestinal villus height, the villus height-to-crypt depth ratio (V/C), and the number of goblet cells per unit length. Additionally, it enhanced the mRNA of intestinal mucosal barrier factors ZO-1, Occludin, and Claudin in nursery pigs. Further research revealed that NX69-fermented soybean meal increased the diversity of the intestinal microbiota structure, elevated the abundance of core microbiota such as Alloprevotella, Prevotellaceae, and Megasphaera in the cecum, and increased the abundance of genera such as Megasphaera, Faecalibacterium, and Ruminococcus, which are known to produce short-chain fatty acids (SCFAs) in the cecum. Correlation analysis indicated that the core microbiota were positively correlated with intestinal physical barriers, including villus length and the V/C ratio, as well as with the mRNA level of intestinal mucosal barrier factors ZO-1, Occludin, and Claudin. Furthermore, they were positively correlated with differential metabolites such as Ginkgetin, Formiminoglutamic acid, Naringenin, and Hydroxyisocaproic acid. These findings suggest that NX69-fermented soybean meal can enhance the intestinal mucosal barrier in nursery pigs by increasing the abundance of core microbiota that produce SCFAs and then promoting intestinal health and improving growth performance, indicating promising application prospects. Full article

(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation")

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50 pages, 1219 KiB

Open AccessReview

Bioactive Properties of Fermented Beverages: Wine and Beer

by Vanesa Postigo, Margarita García, Julia Crespo, Laura Canonico, Francesca Comitini and Maurizio Ciani

Fermentation 2025, 11(5), 234; https://doi.org/10.3390/fermentation11050234 - 22 Apr 2025

Abstract

In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alcohol, gluten, [...] Read more.

In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alcohol, gluten, sugar, and carbohydrates in beer and wine without reducing their native taste. Wine and beer are among the world’s most consumed beverages, and several studies confirm that fermented beverages could be associated with beneficial properties for human health. All beneficial properties derive both from the fermentation process and also from the characteristics of the raw materials used in the two beverages. This review was conducted to highlight the importance of the fermentative microorganisms in wine and beer and their relationship with functional foods, underlining their involvement in human health. Full article

(This article belongs to the Special Issue Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages)

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12 pages, 995 KiB

Open AccessArticle

Bacteriocin Production by Lactiplantibacillus plantarum LD1 in Solid-State Fermentation Using Lignocellulosic Substrates

by Pushpa Rani, Bijender Singh and Santosh Kumar Tiwari

Fermentation 2025, 11(4), 233; https://doi.org/10.3390/fermentation11040233 - 21 Apr 2025

Abstract

In this study, solid-state fermentation for growth and bacteriocin production by Lactiplantibacillus plantarum LD1 was carried out using wheat bran, a lignocellulosic substrate. This is the first report showing bacteriocin production using L. plantarum LD1 in solid-state fermentation. Wheat bran supported higher production [...] Read more.

In this study, solid-state fermentation for growth and bacteriocin production by Lactiplantibacillus plantarum LD1 was carried out using wheat bran, a lignocellulosic substrate. This is the first report showing bacteriocin production using L. plantarum LD1 in solid-state fermentation. Wheat bran supported higher production of bacteriocin (391.69 ± 12.58 AU/mL) than other substrates. Appropriate conditions were achieved using statistical designs. Significant factors identified by Plackett–Burman Design and their interactions were studied using response surface methodology. Enhanced production of bacteriocin (582.86 ± 0.87 AU/mL) and optimal growth (log₁₀ CFU/mL 8.56 ± 0.42) were attained in wheat bran medium supplemented with peptone (1.13%), yeast extract (1.13%), glucose (1.56%), and tri-ammonium citrate (0.50%). Growth in non-optimized medium (MRS) was almost similar (log₁₀ CFU/mL 8.15 ± 0.20), but the bacteriocin production level was lower (391.69 ± 0.58 AU/mL). Bacteriocin production was sustainable using varied quantities of wheat bran, showing the suitability of the optimized bioprocess for large-scale production. The cost for bacteriocin production in the optimized medium was found to be 444,583.60 AU/USD, which is about 4 times more economical than the cost of the commercial MRS medium, 121,497.18 AU/USD). Thus, an almost 1.5-fold improvement in bacteriocin production was achieved using wheat bran as the substrate. The cost of the production medium was reduced by approximately 25%, making the bioprocess economical. Full article

(This article belongs to the Special Issue Lignocellulosic Biomass Valorization)

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44 pages, 2521 KiB

Open AccessArticle

Evaluation of Environmental Sustainability of Biorefinery and Incineration with Energy Recovery Based on Life Cycle Assessment

by Alejandra Gabriela Yáñez-Vergara, Héctor Mario Poggi-Varaldo, Guadalupe Pérez-Morales, Perla Xochitl Sotelo-Navarro, América Alejandra Padilla-Viveros, Yasuhiro Matsumoto-Kuwahara, Teresa Ponce-Noyola and Rocío Sánchez-Pérez

Fermentation 2025, 11(4), 232; https://doi.org/10.3390/fermentation11040232 - 21 Apr 2025

Abstract

Based on Life Cycle Assessment (LCA) and ISO standards, we compared the global environmental sustainability (ES) of two technologies that process the organic fraction of municipal solid waste (OFMSW) in Mexico. The first technology was a biorefinery (BRF) known as HMEZSNN-BRF (abbreviation for [...] Read more.

Based on Life Cycle Assessment (LCA) and ISO standards, we compared the global environmental sustainability (ES) of two technologies that process the organic fraction of municipal solid waste (OFMSW) in Mexico. The first technology was a biorefinery (BRF) known as HMEZSNN-BRF (abbreviation for Hydrogen-Methane-Extraction-Enzyme-Saccharification/Nanoproduction Biorefinery); it produces the gas biofuels hydrogen (H) and methane (M), organic acids (E), enzymes (Z), saccharified liquors (S), and bionanobioparticles (BNBPs) in a nanoproduction stage (NN). The second technology was incineration with energy recovery (IER). An LCA was performed with a functional unit (FU) of 1000 kg of OFMSW. The BRF generates 166.4 kWh/FU (600 MJ) of net electricity, along with bioproducts such as volatile organic acids (38 kg), industrial enzyme solution (1087 kg), and BNBPs (40 kg). The IER only produces 393 net kWh/FU electricity and 5653 MJ/FU heat. The characterization potential environmental impacts (PEIs) were assessed using SimaPro software, and normalized PEIs (NPEIs) were calculated accordingly. We defined a new variable alpha and the indices σ-τ plane for quantifying the ES. The higher the alpha, the lower the ES. Alpha was the sum of the eighteen NPEIs aligned with the ISO standards. The contributions to PEI and NPEI were also analyzed. Four NPEIs were the highest in both technologies, i.e., freshwater and marine ecotoxicities and human non-carcinogenic and carcinogenic toxicities. For the three first categories, the NPEI values corresponding to IER were much higher than those of the BRF (58.6 and 8.7 person*year/FU freshwater toxicity; 93.5 and 13.6 marine ecotoxicity; 12.1 and 1.8 human non-carcinogenic toxicity; 13.7 and 13.9 human carcinogenic toxicity, for IER and the BRF, respectively). The total α values were 179.1 and 40.7 (person*yr)/FU for IER and the BRF, respectively. Thus, the ES of IER was four times lower than that of the BRF. Values of σ = 0.592 and τ = −0.368 were found; the point defined by these coordinates in the σ-τ plane was located in Quadrant IV. This result confirmed that the BRF in this work is more environmentally sustainable (with restrictions) than the IER in Mexico for the treatment of the OFMSW. Full article

(This article belongs to the Special Issue Microbial Biorefineries: 2nd Edition)

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12 pages, 923 KiB

Open AccessArticle

The Effects of a Dietary Intervention with a Synbiotic Beverage on Women with Type 2 Diabetes, Overweight, or Obesity

by Paola Rodríguez-Rugarcía, Leonel Cuamatzin-García, María de Lourdes Meza-Jiménez, Ma. del Rocío Baños-Lara, Diego Salatiel Zaragoza-Maldonado, Juan Carlos Rodríguez-Espinosa, Erika Lozada-Pérezmitre and Beatriz Pérez-Armendáriz

Fermentation 2025, 11(4), 231; https://doi.org/10.3390/fermentation11040231 - 21 Apr 2025

Abstract

Introduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases. Objective: The objective of this study was to evaluate [...] Read more.

Introduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases. Objective: The objective of this study was to evaluate the effects of a synbiotic beverage and a 12-week dietary intervention on body composition and biochemical parameters in women with T2D, overweight, or obesity as an additional strategy for treatment. Methods: This was a double-blind, randomized, and experimental study of a 12-week dietary intervention with a synbiotic fermented beverage with n = 51 women divided into four groups: G1 followed a moderate calorie-restricted diet, G2 followed the same moderate calorie-restricted diet and consumed a synbiotic beverage, G3 only consumed the synbiotic beverage, and G4 consumed a placebo beverage. Results: Significant changes were seen in BMI (p < 0.001) and fat mass (kg) (%) (p < 0.001) after the 12-week dietary intervention, proving that the synbiotic beverage had an effect on body composition. Conclusions: Significant decreases in different body composition and biochemical profiles were seen, showing the benefits of the beverage. A dietary intervention and the consumption of a fermented beverage could be an additional treatment for non-communicable diseases. Full article

(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)

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16 pages, 3945 KiB

Open AccessArticle

Deletion of the Class 1 Histone Deacetylase PsHos2 Induces Secondary Metabolic Perturbations in the Sea Cucumber-Associated Penicillium sclerotiorum

by Peipei Zhao, Jiaying Lin, Qingqing Zhang, Tanghui Zhang, Guoliang Zhu, Chengwei Liu, Qinghua Wu, Jianzhao Qi, Minglei Li, Lixin Zhang and Xuekui Xia

Fermentation 2025, 11(4), 230; https://doi.org/10.3390/fermentation11040230 - 21 Apr 2025

Abstract

The long-term coexistence of sea cucumber-associated microorganisms with their host enables them to jointly withstand the unique marine ecological environment, and possess great potential for producing various natural products. However, under conventional laboratory conditions, most biosynthetic gene clusters (BGCs) in these microorganisms remain [...] Read more.

The long-term coexistence of sea cucumber-associated microorganisms with their host enables them to jointly withstand the unique marine ecological environment, and possess great potential for producing various natural products. However, under conventional laboratory conditions, most biosynthetic gene clusters (BGCs) in these microorganisms remain silent, necessitating the establishment of effective activation strategies for exploring bioactive secondary metabolites (SMs). Histone acetylation status regulates chromatin structure and plays a crucial role in cellular physiology and fungal secondary metabolism. Penicillium sclerotiorum SD-36 was isolated from sea cucumbers in our previous study. Genome sequencing results indicate that this strain harbors as many as 52 BGCs, suggesting it holds a wealth of genetic resources essential for synthesizing diverse SMs. Here, we describe the impact of a class 1 histone deacetylase (HDAC), PsHos2, on secondary metabolism of sea cucumber-associated Penicillium sclerotiorum SD-36. The colony morphology and SM profile of ΔPsHos2 exhibited significant changes, with the emergence of multiple new compound peaks. Six compounds, including five azaphilones, which are characterized by a pyranoquinone core structure, were isolated from ΔPsHos2, and seventeen unreported potential azaphilone-related nodes were obtained using molecular networking based on LC-MS/MS. Transcriptome analysis revealed that PsHos2 influenced the expression of 44 BGC core genes. Specifically, seven genes within cluster 86.1, the putative BGC for azaphilones, were upregulated, including two polyketide synthase (PKS) genes. The results indicate that regulation based on class 1 HDACs is an important strategy for enhancing SM synthesis in sea cucumber-associated fungi and expanding the resources of marine natural products. Full article

(This article belongs to the Special Issue New Research on Fungal Secondary Metabolites, 3rd Edition)

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16 pages, 2303 KiB

Open AccessArticle

Bioproduction of Nordihydroguaiaretic and Ellagic Acid from Creosote Bush Leaves (Larrea tridentata) Using Solid-State Fermentation with Aspergillus niger GH1

by Alonso Ascacio-Valdés, Cynthia L. Barrera-Martínez, Juan A. Ascacio-Valdés and Leonardo Sepúlveda

Fermentation 2025, 11(4), 229; https://doi.org/10.3390/fermentation11040229 - 19 Apr 2025

Abstract

Creosote bush (Larrea tridentata), a shrub distributed across approximately 19 Mha of arid North American regions, has traditional applications in folk medicine due to the presence of bioactive molecules such as nordihydroguaiaretic acid (NDGA) and ellagic acid (EA). This study investigated [...] Read more.

Creosote bush (Larrea tridentata), a shrub distributed across approximately 19 Mha of arid North American regions, has traditional applications in folk medicine due to the presence of bioactive molecules such as nordihydroguaiaretic acid (NDGA) and ellagic acid (EA). This study investigated the implementation of a solid-state fermentation (SSF) optimization process employing creosote bush leaves as substrate using Aspergillus niger GH1 to improve NDGA and EA extraction. This study was based on previous research by our group that identified key parameters for NDGA production in a related SSF system. Creosote bush is a recognized source of these bioactive compounds, which possess antioxidant and anti-inflammatory properties. Conventional extraction methods often exhibit limitations in efficiency and sustainability. The efficacy of A. niger GH1 in SSF has been previously established with diverse substrates. In this study, A. niger GH1 was employed in an SSF process utilizing creosote bush leaves as a substrate using a Box–Behnken experimental design. The accumulation of NDGA and EA, which were quantified by HPLC-MS, yielded values of 1.20 ± 0.32 mg g⁻¹ for EA and 7.39 ± 0.52 mg g⁻¹ for NDGA. In vitro antioxidant assays (DPPH and ABTS) demonstrated significant antioxidant activity, with inhibition percentages of 55.69% and 84.84%, respectively. These results indicate that A. niger GH1-mediated SSF using Creosote bush leaves is a viable and sustainable strategy for producing these valuable bioactive compounds. Full article

(This article belongs to the Special Issue Fermentative Production of Valuable Chemicals from Lignocellulosic Biomass)

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22 pages, 1183 KiB

Open AccessReview

Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines

by Hrvoje Pavlović, Vlatka Petravić Tominac, Darko Velić, Tanja Mađarević Pavetić, Vesna Zechner-Krpan and Natalija Velić

Fermentation 2025, 11(4), 228; https://doi.org/10.3390/fermentation11040228 - 18 Apr 2025

Abstract

Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation [...] Read more.

Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. Although spontaneous fermentation is still preferred by some winemakers, controlled or inoculated fermentation, based on the use of wine yeast starter cultures, is predominantly employed in modern winemaking. The selection of suitable yeast strains for grape wines is easier than for fruit wines, as the broader availability of commercial yeasts for grape wines contrasts with the limited selection offered for fruit wine production due to the smaller fruit wine market. The selection of Saccharomyces and, more recently, non-Saccharomyces yeast strains with desirable characteristics are crucial for the production of high-quality wines. Selection criteria for wine yeasts have evolved to meet modern consumer preferences and focus on technological properties, secondary flavor development and health effects. Full article

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

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15 pages, 4062 KiB

Open AccessArticle

New Halophilic Community Degrades Plastics: A Metagenomic Study

by Nikolay Krumov, Nikolina Atanasova, Ivanka Boyadzhieva, Tsvetelina Paunova-Krasteva, Kaloyan Berberov, Kaloyan Petrov and Penka Petrova

Fermentation 2025, 11(4), 227; https://doi.org/10.3390/fermentation11040227 (registering DOI) - 18 Apr 2025

Abstract

Biodegradation is an advanced method for reducing plastic waste in the environment, involving the participation of microbial communities with plastic-degrading properties. Our study presents a novel halophilic community isolated from the plastic-contaminated region in Burgas Lake, Bulgaria. In a medium containing 15% sodium [...] Read more.

Biodegradation is an advanced method for reducing plastic waste in the environment, involving the participation of microbial communities with plastic-degrading properties. Our study presents a novel halophilic community isolated from the plastic-contaminated region in Burgas Lake, Bulgaria. In a medium containing 15% sodium chloride, the community can degrade a significant amount of polycaprolactone (PCL) as a sole carbon source, as well as the plastics polystyrene (PS) and polypropylene (PP), albeit to a lesser extent. The community showed high hydrophobicity and the ability to form a biofilm on PCL beads, as well as high esterase activity and significant biodegradation capacity, as demonstrated by measuring the weight of the PCL material after cultivation for 4 and 8 weeks. Moreover, a scanning electron microscopy (SEM) analysis revealed visible cracks, craters, and holes in the surface of the polymer particles. The metagenomic study revealed that Halomonas profundus dominated the community with a proportion of 95.13%, followed by Alloalcanivorax venustensis (2.73%), Chromohalobacter marismortui (0.72%), and Halomonas caseinilytica (0.78%). However, most of the species in the community were not previously known as PCL-degrading. Thus, studying the diversity of the halophile community can significantly improve our fundamental understanding and clarify their potential applications for environmental and water–plastic remediation. Full article

(This article belongs to the Special Issue Microbial and Enzymatic Degradation of Plastics)

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36 pages, 3365 KiB

Open AccessReview

Advances in Mead Aroma Research: A Comprehensive Bibliometric Review and Insights into Key Factors and Trends

by Amanda Felipe Reitenbach, Adriana Sturion Lorenzi, Grace Ferreira Ghesti, Paula Christina Mattos dos Santos, Igor Murilo Teixeira Rodrigues, Ananda Costa Barbosa, Rodrigo Ribeiro Arnt Sant’Ana, Carlise Beddin Fritzen-Freire, Bahareh Nowruzi and Vívian Maria Burin

Fermentation 2025, 11(4), 226; https://doi.org/10.3390/fermentation11040226 - 17 Apr 2025

Abstract

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. [...] Read more.

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas. The bibliometric analysis also emphasizes fermentation conditions, such as temperature and yeast selection, as crucial factors. Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures lead to increased concentrations of undesirable higher alcohols. Additionally, aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood’s phenolic compounds. The maturation process, including its duration and storage conditions, also enables the flavors to blend and develop over time. Moreover, the addition of herbs and fruits during fermentation or maturation has been proven to introduce new layers of aroma and flavor, with ingredients like citrus, berries, and aromatic herbs enhancing the final product with fresh, lively notes. The potential of non-Saccharomyces yeasts is also explored as an alternative for enriching aromatic profiles, with the capacity to introduce unique sensory characteristics, including diverse flavor profiles and regional or terroir-based variations. Finally, the bibliometric review reinforces the importance of selecting appropriate ingredients and controlling fermentation processes to improve mead quality. It also suggests exploring microbiomes, exotic honey varieties, and the use of herbs and fruits for even more distinct aromatic profiles. Full article

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

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14 pages, 1558 KiB

Open AccessArticle

Biocatalytic Potential of a Raoultella terrigena-Derived Lipolytic Enzyme for High-Performance Detergents

by Mfezeko Noxhaka, Nonso E. Nnolim, Lindelwa Mpaka and Uchechukwu U. Nwodo

Fermentation 2025, 11(4), 225; https://doi.org/10.3390/fermentation11040225 - 17 Apr 2025

Abstract

Dump sites harbour microorganisms with potential for environmentally friendly industrial applications. This study assessed the lipolytic activity of municipal dumpsite-associated bacteria and evaluated the stability of the most potent isolate’s lipolytic enzyme against laundry detergents. It also examined the crude lipase’s ability to [...] Read more.

Dump sites harbour microorganisms with potential for environmentally friendly industrial applications. This study assessed the lipolytic activity of municipal dumpsite-associated bacteria and evaluated the stability of the most potent isolate’s lipolytic enzyme against laundry detergents. It also examined the crude lipase’s ability to remove stains from cotton fabric. Among twelve bacteria isolated, five demonstrated notable halo zones on tributyrin agar plates. The diameters (mm) were MN38 (11 ± 1.4), MN1310 (8.5 ± 0.7), MN28 (6.5 ± 0.71), MN18 (7.0 ± 1.4), and MN310 (8.15 ± 0.21). Quantitative analysis revealed that MN38 exhibited the highest lipase activity (14.76 ± 0.27 U/mL), while MN1310 showed the lowest (6.40 ± 0.85 U/mL). Nucleotide sequence analysis identified the isolates as Raoultella terrigena veli18 (MN38), Stenotrophomonas maltophilia veli96 (MN1310), Viridibacillus sp. veli10 (MN28), Stenotrophomonas sp. veli19 (MN18), and Klebsiella sp. veli70 (MN310). The crude lipase from R. terrigena veli18 maintained 73.33%, 52.67%, 55.0%, and 54.0% of its original activity after 60 min of exposure to Sunlight, Surf, Maq, and Omo, respectively. Adding crude lipase to enzyme-free laundry detergents significantly enhanced their cleaning efficacy, completely removing oil stains from cotton fabric. This performance of R. terrigena veli18 crude lipase highlights its potential as an effective detergent bio-additive. Full article

(This article belongs to the Special Issue Microbial Production of Industrial Enzymes)

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21 pages, 2430 KiB

Open AccessArticle

Oxidative, Inflammatory, and Constipation Stress Modulation by a Heteropolysaccharide from Lacticaseibacillus rhamnosus CRL75

by René Emanuel Lobo, Ana Magdalena Ávila, Jonathan Laiño, Verónica Molina, Diego Navarro, María Inés Gómez, María Inés Torino and María Pía Taranto

Fermentation 2025, 11(4), 224; https://doi.org/10.3390/fermentation11040224 - 17 Apr 2025

Abstract

Lacticaseibacillus (L.) rhamnosus CRL75 is a lactic acid bacterium (LAB) isolated from local dairy products, demonstrating significant adaptation in skimmed milk (FM75). In this context, CRL75 exhibited high microbial growth (3.63 ± 0.18 log CFU·mL⁻¹), strong acidification (9.20 ± [...] Read more.

Lacticaseibacillus (L.) rhamnosus CRL75 is a lactic acid bacterium (LAB) isolated from local dairy products, demonstrating significant adaptation in skimmed milk (FM75). In this context, CRL75 exhibited high microbial growth (3.63 ± 0.18 log CFU·mL⁻¹), strong acidification (9.20 ± 0.10 g·L⁻¹ lactic acid, and 2.40 ± 0.10 pH units), and increased viscosity in FM75 after 16 h of fermentation. Additionally, this LAB strain produces both capsular polysaccharides (CPS+) and extracellular polysaccharides (EPS75), contributing to a ropy phenotype (>10 cm). The purified EPS75 (70.70 ± 3.25 mg·L⁻¹) displayed low molecular weight (12.7 kDa), with galactose and glucose as its primary monomers in a 4:1 ratio. In aqueous environments, EPS75 exhibited an extended size (147 nm), a random coil structure, and macromolecular aggregation. Furthermore, vibrational spectroscopy confirmed the presence of a neutral EPS with high thermal stability. Additionally, EPS75 exhibited dose-dependent antioxidant activity, effectively reducing metal ions (Fe³⁺, Mo⁶⁺, and Mn⁷⁺) and stabilizing radicals (ABTS^•+, HO^•, O₂^•−, and HOO^•). The biopolymer also demonstrated immunostimulatory and anti-inflammatory effects in RAW 264.7 cells. In vivo assays using Balb/c mice indicated that both EPS75 and FM75 prevented constipation, suggesting their potential as natural and safe agents for constipation-related disorders. Due to its viscosifying and health-promoting attributes, CRL75 offers promising applications for functional dairy products. Full article

(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)

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20 pages, 2004 KiB

Open AccessArticle

Antioxidant and ACE-Inhibition Activities After In Vitro Digestion of a Non-Fermented Dairy Beverage Enriched with Postbiotics of Lactobacillus spp.

by Norma Angélica Bolivar-Jacobo, Raúl Alberto Reyes-Villagrana, Martha María Arévalos-Sánchez, Ana Luisa Rentería-Monterrubio, Eduardo Santellano-Estrada, Nora Aidee Salas-Salazar and América Chávez-Martínez

Fermentation 2025, 11(4), 223; https://doi.org/10.3390/fermentation11040223 - 16 Apr 2025

Abstract

Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobacillus helveticus on antioxidant (DPPH, ABTS, FRAP, and ORAC), antimicrobial, and [...] Read more.

Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobacillus helveticus on antioxidant (DPPH, ABTS, FRAP, and ORAC), antimicrobial, and ACE-inhibition activities before and after in vitro digestion. Three dairy beverages were elaborated: without the addition of postbiotics (T0), with Lactobacillus acidophilus postbiotics (T1), and with Lactobacillus helveticus postbiotics (T2). Before in vitro digestion, T2 presented higher antioxidant activity (p < 0.05). And, after in vitro digestion, except by the ABTS method, T1 and T2 presented the highest antioxidant activities (p < 0.05) and bioaccessibility indexes (p < 0.05). Regarding ACE-inhibition activity, before in vitro digestion, there were no differences among treatments (p > 0.05), but after in vitro digestion, T1 and T2 presented the highest ACE-inhibition activities (p < 0.05) and bioaccessibility indexes (p < 0.05). An antimicrobial effect against Bacillus spp. and S. aureus was observed in Lactobacillus acidophilus and Lactobacillus helveticus postbiotics. However, L. acidophilus postbiotics did not present an antibacterial effect against E. coli. Such findings highlight the potential of postbiotics as functional ingredients to enhance the antioxidant and ACE-inhibition activities of non-fermented dairy beverages, further adding to their appeal as health-promoting dairy food. Full article

(This article belongs to the Special Issue Fermentation: 10th Anniversary)

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