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14 pages, 2997 KiB

Open AccessArticle

Lactic Acid Bacterial Fermentation of Esterified Agave Fructans in Simulated Physicochemical Colon Conditions for Local Delivery of Encapsulated Drugs

by Carmen Miramontes-Corona, Abraham Cetina-Corona, María Esther Macías-Rodríguez, Alfredo Escalante, Rosa Isela Corona-González and Guillermo Toriz

Fermentation 2024, 10(9), 478; https://doi.org/10.3390/fermentation10090478 - 14 Sep 2024

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Abstract

Understanding drug release in the colon is fundamental to developing efficient treatments for colon-related diseases, while unraveling the relationship between the colonic microbiota and excipients is crucial to unveiling the effect of biomaterials on the release of drugs. In this contribution, the bio-release [...] Read more.

Understanding drug release in the colon is fundamental to developing efficient treatments for colon-related diseases, while unraveling the relationship between the colonic microbiota and excipients is crucial to unveiling the effect of biomaterials on the release of drugs. In this contribution, the bio-release of ibuprofen (encapsulated in acetylated and palmitoylated agave fructans) was evaluated by fermentation with lactic acid bacteria in simulated physicochemical (pH and temperature) colon conditions. It was observed that the size of the acyl chain (1 in acetyl and 15 in palmitoyl) was critical both in the growth of the microorganisms and in the release of the drug. For example, both the bacterial growth and the release of ibuprofen were more favored with acetylated fructan microspheres. Among the microorganisms evaluated, Bifidobacterium adolescentis and Lactobacillus brevis showed great potential as probiotics useful to release drugs from modified fructans. The production of short-chain fatty acids (lactic, acetic, and propionic acids) in the course of fermentations was also determined, since such molecules have a positive effect both on colon-related diseases and on the regulation of the intestinal microbiota. It was found that a higher concentration of acetate is related to a lower growth of bacteria and less release of ibuprofen. Full article

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

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20 pages, 1920 KiB

Open AccessArticle

Exploring the Phytochemical Profiles, and Antioxidant and Antimicrobial Activities of the Hydroethanolic Grape Pomace Extracts from Two Romanian Indigenous Varieties

by Alexandru Cristian Grosu, Filofteia Camelia Diguță, Mircea-Cosmin Pristavu, Aglaia Popa, Florentina Badea, Mihaela Dragoi Cudalbeanu, Alina Orțan, Ioan Dopcea and Narcisa Băbeanu

Fermentation 2024, 10(9), 470; https://doi.org/10.3390/fermentation10090470 - 11 Sep 2024

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Abstract

In this study, the potential value of dried grape pomace (whole, seed, and skin) obtained from Fetească Neagră (FN) and Tămâioasă Românească (TR) as a source of secondary metabolites was evaluated following hydroethanolic extraction. The total polyphenol, flavonoid, and anthocyanin contents of FN [...] Read more.

In this study, the potential value of dried grape pomace (whole, seed, and skin) obtained from Fetească Neagră (FN) and Tămâioasă Românească (TR) as a source of secondary metabolites was evaluated following hydroethanolic extraction. The total polyphenol, flavonoid, and anthocyanin contents of FN and TR extracts have been determined, along with their antioxidant and antimicrobial activities. The investigation of seeds and the whole pomace FN extracts revealed higher levels of polyphenol, flavonoid, and anthocyanin content in comparison to those extracted from TR. Fifteen polyphenolic compounds were identified through ultra-high-performance liquid chromatography (UHPLC) analysis. The most abundant concentrations of catechin and epicatechin were detected in seed and whole pomace extracts derived from both Romanian grape varieties. The antioxidant activity was higher in the whole pomace and skin extracts derived from FN than those derived from TR. The antimicrobial evaluation demonstrated that 15 out of 18 reference pathogenic bacteria exhibited low MIC and MBC values, indicating a strong antibacterial activity of FN and TR extracts. No anti-Candida activity was observed. It can be reasonably deduced that the Fetească Neagră and Tămâioasă Românească by-products represent a sustainable resource for the development of new functional ingredients for the pharmaceutical and food industries, in alignment with the principles of the circular bioeconomy. Full article

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

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18 pages, 4470 KiB

Open AccessArticle

Efficient Bioethanol Production from Spent Coffee Grounds Using Liquid Hot Water Pretreatment without Detoxification

by Jiale Huang, Biying Li, Xiaoling Xian, Yinan Hu and Xiaoqing Lin

Fermentation 2024, 10(8), 436; https://doi.org/10.3390/fermentation10080436 - 21 Aug 2024

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Abstract

Coffee beans, a popular commodity in the world, are processed into coffee, which generates a considerable quantity of spent coffee grounds (SCGs). However, SCGs, a byproduct rich in hemicellulose, poses a challenge due to fermentable sugar loss during conventional pretreatment. This study investigates [...] Read more.

Coffee beans, a popular commodity in the world, are processed into coffee, which generates a considerable quantity of spent coffee grounds (SCGs). However, SCGs, a byproduct rich in hemicellulose, poses a challenge due to fermentable sugar loss during conventional pretreatment. This study investigates the efficient production of bioethanol from SCG using an optimized liquid hot water (LHW) pretreatment combined with separate hydrolysis and fermentation (SHF) process. LHW pretreatment at 180 °C for 20 min with a high solid-to-liquid ratio (SLR) of 1:6 (w/v) was optimized to disrupt the lignocellulosic structure and retain high levels of fermentable sugars, which included mannose and glucose. This approach achieved a bioethanol concentration of 15.02 ± 0.05 g/L and a productivity rate of 1.252 g/(L·h), demonstrating the efficiency of this integrated process. Interestingly, the high SLR LHW pretreatment significantly reduces water usage and enhances product concentration, offering a promising, environmentally friendly, and economically viable method for industrial bioethanol production from SCGs without the necessity of detoxification. Full article

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

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15 pages, 3620 KiB

Open AccessArticle

Online Identification of Beer Fermentation Phases

by Daniele Buonocore, Giuseppe Ciavolino, Salvatore Dello Iacono and Consolatina Liguori

Fermentation 2024, 10(8), 399; https://doi.org/10.3390/fermentation10080399 - 1 Aug 2024

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Abstract

Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in [...] Read more.

Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in the machinery used by industrial breweries, but they need to monitor and control the production process in order to guarantee a constant quality of beer. The development of low-cost systems for monitoring the production process would help microbreweries obtain the desired product quality consistency. In this paper, the authors propose a low-cost system for the real-time identification of the different phases of the alcoholic fermentation of beer. The first results prove the ability of the proposed system to monitor the fermentation and to detect anomalies in the process promptly. Full article

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

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16 pages, 2337 KiB

Open AccessArticle

Development of Foam-Free Biosurfactant Production Processes Using Bacillus licheniformis

by Eduardo Leal, José A. Teixeira and Eduardo J. Gudiña

Fermentation 2024, 10(7), 340; https://doi.org/10.3390/fermentation10070340 - 28 Jun 2024

Viewed by 862

Abstract

Microbial biosurfactants are considered environmentally friendly alternatives to synthetic surfactants in numerous applications. One of the main bottlenecks to their widespread use is the lack of effective processes for their production on an industrial scale. Biosurfactant production using conventional aerated bioreactors results in [...] Read more.

Microbial biosurfactants are considered environmentally friendly alternatives to synthetic surfactants in numerous applications. One of the main bottlenecks to their widespread use is the lack of effective processes for their production on an industrial scale. Biosurfactant production using conventional aerated bioreactors results in excessive foaming due to the combination of air injection and their tensioactive properties. A not widely explored approach to overcome this problem is the development of foam-free production processes, which require the identification and characterization of appropriate microorganisms. Bacillus licheniformis EL3 was evaluated for biosurfactant production under oxygen-limiting conditions in a bioreactor, using a mineral medium containing glucose as a carbon source and NaNO₃ and NH₄Cl as nitrogen sources. After optimizing the operational conditions, glucose concentration, and inoculum strategy, B. licheniformis EL3 produced 75 ± 3 mg biosurfactant/L in 43 h. The purified biosurfactant exhibited exceptional surface active properties, with minimum surface tension values (29 mN/m) and a critical micelle concentration (27 mg/L) similar to those achieved with commercial surfactin. Furthermore, biosurfactant yield per substrate (Y_P/S = 0.007 g biosurfactant/g glucose) was similar to the figures reported for Bacillus subtilis strains grown in similar conditions, whereas biosurfactant yield per biomass (Y_P/X = 0.755 g biosurfactant/g biomass) and specific biosurfactant productivity (q_BS = 0.018 g biosurfactant/(g biomass × h)) were almost three times higher when compared to previous reports. The results obtained indicate that B. licheniformis EL3 is a promising candidate for the development of foam-free biosurfactant production processes at an industrial scale. Full article

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

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13 pages, 1746 KiB

Open AccessArticle

Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice

by Anderson Steyner Rozendo, Luciana Porto de Souza Vandenberghe, Patricia Beatriz Gruening de Mattos, Hervé Louis Ghislain Rogez and Carlos Ricardo Soccol

Fermentation 2024, 10(7), 337; https://doi.org/10.3390/fermentation10070337 - 28 Jun 2024

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Abstract

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 [...] Read more.

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm was employed for pectinase production by a selected strain of Aspergillus niger NRRL 2270. The optimization of the physicochemical conditions of the production medium led to an enzymatic activity of 602.03 U/g dry CPH, which was obtained under the following conditions: 110.25 g/L of CPH, 5% w/v pectin extract, 0.05 g/L of yeast extract, incubation at 28 °C, and pH 4, representing a 176% increase in enzymatic activity under the evaluated conditions. The production kinetics of pectinase showed maximum enzymatic activity at 96 h. Subsequently, the enzymatic extract was precipitated, microfiltered, and ultrafiltrated, resulting in 4852.50 U/mg of specific activity. The enzymatic activity after recovery and purification processes corresponded to 819 U/g dry CPH. Finally, a clarification stage of apple juice was carried out, in which the produced pectinase (CauPec) showed turbidity of 448.89 NTU compared to 417.89 NTU for the commercial enzyme and a viscosity of 1.86 cP, CauPec, and 1.19 cP, commercial pectinase, as well as soluble solids of 8.0 for commercial pectinase and 8.73 for CauPec. Therefore, it can be concluded that CPH and its pectin extract were excellent substrates for the production of pectinases, whose formulation is highly stable and can be applied in the clarification of apple juice. Full article

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

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18 pages, 8740 KiB

Open AccessArticle

The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)

by Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Michele Pedrotti, Franco Biasioli and Phil Bremer

Fermentation 2024, 10(6), 317; https://doi.org/10.3390/fermentation10060317 - 15 Jun 2024

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Abstract

Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the [...] Read more.

Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the addition of individual amino acids (AAs) (L-leucine, L-isoleucine, L-phenylalanine, L-glutamic acid, L-aspartic acid, L-threonine, or L-methionine) to a defined medium (DM) on the generation of VOCs (after 0, 7, and 14 days) by one of three LAB strains (Levilactobacillus brevis WLP672 (LB672), Lactiplantibacillus plantarum LP100 (LP100), and Pediococcus pentosaceus PP100 (PP100)), using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The concentration of m/z 45.031 (t.i. acetaldehyde) was significantly (p < 0.05) higher after 7 days of fermentation by LP100 in the DM supplemented with threonine compared to all other media fermented by all three strains. The concentrations of m/z 49.012 (t.i. methanethiol) and m/z 95.000 (t.i. dimethyl disulfide) were significantly (p < 0.05) higher after 7 days of fermentation by either LP100, PP100, or LB672 in the DM supplemented with methionine compared to all other media. Information on the role of individual AAs on VOCs generation by different LAB strains will help to guide flavour development from the fermentation of plant-based substrates. Full article

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

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12 pages, 655 KiB

Open AccessArticle

Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates

by Margaux Simon, Romain Christiaens, Philippe Janssens and Sonia Collin

Fermentation 2024, 10(6), 276; https://doi.org/10.3390/fermentation10060276 - 23 May 2024

Cited by 1 | Viewed by 1065

Abstract

At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The [...] Read more.

At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrew^TM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer. Full article

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

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14 pages, 1763 KiB

Open AccessArticle

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

by Ofélia Anjos, Carlos A. L. Antunes, Sheila Oliveira-Alves, Sara Canas and Ilda Caldeira

Fermentation 2024, 10(5), 253; https://doi.org/10.3390/fermentation10050253 - 13 May 2024

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Abstract

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes [...] Read more.

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level. Full article

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

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14 pages, 5937 KiB

Open AccessArticle

Enhancing Xylanase Production from Aspergillus tamarii Kita and Its Application in the Bioconversion of Agro-Industrial Residues into Fermentable Sugars Using Factorial Design

by Jose Carlos Santos Salgado, Paulo Ricardo Heinen, Josana Maria Messias, Lummy Maria Oliveira-Monteiro, Mariana Cereia, Carem Gledes Vargas Rechia, Alexandre Maller, Marina Kimiko Kadowaki, Richard John Ward and Maria de Lourdes Teixeira de Moraes Polizeli

Fermentation 2024, 10(5), 241; https://doi.org/10.3390/fermentation10050241 - 30 Apr 2024

Viewed by 1336

Abstract

The endo-1,4-β-xylanases (EC 3.2.1.8) are the largest group of hydrolytic enzymes that degrade xylan, the major component of hemicelluloses, by catalyzing the hydrolysis of glycosidic bonds β-1,4 in this polymer, releasing xylooligosaccharides of different sizes. Xylanases have considerable potential in producing bread, animal [...] Read more.

The endo-1,4-β-xylanases (EC 3.2.1.8) are the largest group of hydrolytic enzymes that degrade xylan, the major component of hemicelluloses, by catalyzing the hydrolysis of glycosidic bonds β-1,4 in this polymer, releasing xylooligosaccharides of different sizes. Xylanases have considerable potential in producing bread, animal feed, food, beverages, xylitol, and bioethanol. The fungus Aspergillus tamarii Kita produced xylanases in Adams’ media supplemented with barley bagasse (brewer’s spent grains), a by-product from brewery industries. The culture extract exhibited two xylanase activities in the zymogram, identified by mass spectrometry as glycosyl hydrolase (GH) families 10 and 11 (GH 10 and GH 11). The central composite design (CCD) showed excellent predictive capacity for xylanase production (23.083 U mL⁻¹). Additionally, other enzyme activities took place during the submerged fermentation. Moreover, enzymatic saccharification based on a mixture design (MD) of three different lignocellulosic residues was helpful in the production of fermentable sugars by the A. tamarii Kita crude extract. Full article

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

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13 pages, 310 KiB

Open AccessArticle

Effect of Chemical and Microbial Additives on Fermentation Profile, Chemical Composition, and Microbial Populations of Whole-Plant Soybean Silage

by Jefferson Rodrigues Gandra, Caio Seiti Takiya, Tiago Antonio Del Valle, Cibeli de Almeida Pedrini, Erika Rosendo de Sena Gandra, Giovani Antônio, Euclides Reuter de Oliveira, Igor Kieling Severo and Francisco Palma Rennó

Fermentation 2024, 10(4), 204; https://doi.org/10.3390/fermentation10040204 - 10 Apr 2024

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Abstract

This study evaluated the effects of two chemical additives or a microbial inoculant on chemical composition and DM losses in whole-plant soybean silage. One-hundred and twenty mini-silos were used in a completely randomized design experiment with the following treatments: water without chloride (control, [...] Read more.

This study evaluated the effects of two chemical additives or a microbial inoculant on chemical composition and DM losses in whole-plant soybean silage. One-hundred and twenty mini-silos were used in a completely randomized design experiment with the following treatments: water without chloride (control, CON); a microbial inoculant (INO); a chemical additive containing 35–45% formic acid (FA type); and another chemical additive containing 50–60% propionic acid (PA type). Data were analyzed using mixed models of SAS, and treatment differences were evaluated by the following orthogonal contrasts: C1 = CON vs. additives (INO + FA type + PA type); C2 = INO vs. chemical additives (FA type + PA type); and C3 = PA type vs. FA type. Silage pH and ammonia nitrogen concentration were decreased, and concentrations of lactic acid and acetic acid were increased with additives. Counts of lactic acid bacteria were higher in silages with INO than with chemical additives. DM recovery increased with FA type and PA type. Additives increased DM and CP concentrations. Silage A-fraction proportion was greater with additives. Additives, particularly FA type and PA type, improved chemical composition and fermentative profile and reduced undigestible proportions of protein in whole-plant soybean silage. Chemical additives were more effective in reducing silage DM losses than INO. Full article

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

13 pages, 3162 KiB

Open AccessArticle

Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations

by Konstantins Dubencovs, Arturs Suleiko, Anastasija Suleiko, Elina Didrihsone, Mara Grube, Karlis Shvirksts and Juris Vanags

Fermentation 2024, 10(4), 203; https://doi.org/10.3390/fermentation10040203 - 10 Apr 2024

Viewed by 1459

Abstract

Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of using [...] Read more.

Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of using C. cohnii for industrial-scale production are associated with low PUFA productivity. One of the means of increasing the PUFA synthesis rate is to maintain the medium component concentrations at optimal values throughout cultivation, thus increasing PUFA production efficiency, which can result in the successful transfer of the process to pilot and/or industrial scale. The goal of the present research was to develop techniques for increasing the efficiency of PUFA production via C. cohnii cultivation. Multiple experiments were carried out to test and fine-tune the cultivation medium composition and oxygen transfer factors. The biomass yields from individual components, yeast extract, sea salts, and glucose amounted to 5.5, 0.65, and 0.61 g·g⁻¹, respectively. C. cohnii cell susceptibility to mechanical damage was experimentally evaluated. Power inputs of <276.5 W/m³ did not seem to promote cell destruction when Pitched-blade impellers were used. The obtained cultivation conditions were shown to be efficient in terms of increasing the biomass productivity and the omega-3 fatty acid content in C. cohnii. By using the applied methods, the maximal biomass productivity reached 8.0 g·L⁻¹·day⁻¹, while the highest obtained biomass concentration reached 110 g·L⁻¹. A steady increase in the concentration of PUFAs during cultivation was observed from the FTIR data. Full article

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

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16 pages, 1748 KiB

Open AccessArticle

Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock

by D. Daniela Maza, Julio Maximiliano Barros, José Manuel Guillamón, Manuel J. Aybar and Silvana C. Viñarta

Fermentation 2024, 10(4), 178; https://doi.org/10.3390/fermentation10040178 - 23 Mar 2024

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Abstract

Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the [...] Read more.

Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the substrate. Additionally, crude glycerol from the local biodiesel industry was evaluated as a low-cost carbon source to replace expensive glucose and as a strategy for integrating the bioethanol and biodiesel industries for the valorization of both agro-industrial wastes. R4 achieved a high lipid accumulation of 88% and 60% (w/w) in vinasse-based culture media, containing 10% and 25% vinasse with glucose (40 g L⁻¹), respectively. When glucose was replaced with crude glycerol, R4 showed remarkable lipid accumulation (40%) and growth (12.58 g L⁻¹). The fatty acids profile of SCOs showed a prevalence of oleic acid (C18:1), making them suitable for biodiesel synthesis. Biodiesel derived from R4 oils exhibits favorable characteristics, including a high cetane number (CN = 55) and high oxidative stability (OS = 13 h), meeting international biodiesel standards (ASTMD6751 and EN14214) and ensuring its compatibility with diesel engines. R. glutinis R4 produces SCOs from vinasse and crude glycerol, contributing to the circular economy for sustainable biodiesel production. Full article

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

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11 pages, 1545 KiB

Open AccessArticle

The Biosynthesis of the Monoterpene Tricyclene in E. coli through the Appropriate Truncation of Plant Transit Peptides

by Meijia Zhao, Shaoheng Bao, Jiajia Liu, Fuli Wang, Ge Yao, Penggang Han, Xiukun Wan, Chang Chen, Hui Jiang, Xinghua Zhang and Wenchao Zhu

Fermentation 2024, 10(3), 173; https://doi.org/10.3390/fermentation10030173 - 20 Mar 2024

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Abstract

Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous mevalonate (MVA) pathway along with Abies grandis geranyl diphosphate [...] Read more.

Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous mevalonate (MVA) pathway along with Abies grandis geranyl diphosphate synthase (GPPS) and Nicotiana sylvestris tricyclene synthase (TS) XP_009791411. Initially, the shake-flask fermentation at 30 ^◦C yielded a tricyclene titer of 0.060 mg/L. By increasing the copy number of the TS-coding gene, we achieved a titer of 0.103 mg/L. To further enhance tricyclene production, optimal truncation in the N-terminal region of TS XP_009791411 resulted in an impressive highest titer of 47.671 mg/L, approximately a 794.5-fold improvement compared to its wild-type counterpart. To the best of our knowledge, this is the highest titer of the heterologous synthesis of tricyclene in E. coli. The SDS-PAGE analysis revealed that lowering induction temperature and truncating the random coil N-terminal region effectively improved TS solubility, which was closely associated with tricyclene production levels. Furthermore, by truncating other TSs, the titers of tricyclene were improved to different degrees. Full article

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

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19 pages, 2530 KiB

Open AccessArticle

Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model

by Antonela Marquez, Matías Russo, Carlos Tomei, Patricia Castellano, Edoardo Puglisi, Roxana Medina and Paola Gauffin-Cano

Fermentation 2024, 10(3), 155; https://doi.org/10.3390/fermentation10030155 - 7 Mar 2024

Cited by 2 | Viewed by 1630

Abstract

The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: [...] Read more.

The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: CRL1449 + CRL1472) was investigated regarding body weight, metabolic and inflammatory parameters, and gut microbiota (GM) composition in mice fed a high-fat diet (HFD). Body weight gain, adipocyte size, fasting blood glucose, serum triglyceride, and leptin levels were significantly reduced in the group fed FGM+Mix3 compared with the obese mice fed FGM. FGM+Mix2 and FGM+Mix3 modified the GM composition, reversing the dysbiosis caused by the HFD. Although there were no significant changes at the phylum level, the GM composition was significantly changed at the family and genus levels. Results suggest that the administration of FGM+Mix3 improves metabolic and immune profiles in obese mice while positively modulating the GM, therefore attenuating the risk factors associated with obesity. Full article

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

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15 pages, 4130 KiB

Open AccessArticle

Enhanced Anti-Inflammatory and Non-Alcoholic Fatty Liver Disease (NAFLD) Improvement Effects of Bacillus subtilis-Fermented Fagopyrum tataricum Gaertner

by Chan-Hwi Park, Hyun Kang and Sung-Gyu Lee

Fermentation 2024, 10(3), 116; https://doi.org/10.3390/fermentation10030116 - 20 Feb 2024

Cited by 1 | Viewed by 1802

Abstract

In this study, we investigated the enhanced anti-inflammatory activity and the effects on non-alcoholic fatty liver disease (NAFLD) of fermented Fagopyrum tataricum (F. tataricum) Gaertner extract (FFT) through in vitro analysis. We utilized high-performance liquid chromatography (HPLC) to analyze the non-fermented [...] Read more.

In this study, we investigated the enhanced anti-inflammatory activity and the effects on non-alcoholic fatty liver disease (NAFLD) of fermented Fagopyrum tataricum (F. tataricum) Gaertner extract (FFT) through in vitro analysis. We utilized high-performance liquid chromatography (HPLC) to analyze the non-fermented F. tataricum Gaertner extract (NFT) and the marker components, rutin and quercetin in FFT, to confirm changes in composition due to fermentation. The anti-inflammatory activity of NFT and FFT was evaluated using a lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model. Simultaneously, the NAFLD improvement effects were measured by evaluating lipid accumulation and the expression of lipid synthesis regulators in free fatty acid (FFA)-induced HepG2 cells. HPLC analysis confirmed an increase in rutin content after the fermentation of F. tataricum Gaertner. Upon treatment with NFT and FFT at a concentration of 400 μg/mL, LPS-induced nitric oxide (NO) production values in RAW 264.7 cells were reduced to 16.12 μM and 2.09 μM, respectively, indicating enhanced significant inhibition (p < 0.05) of NO production through fermentation. FFT demonstrated the significant inhibition (p < 0.05) of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) protein, and inflammatory cytokine mRNA expression through the nuclear factor kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) pathways in LPS-induced RAW 264.7 cells. In FFA-induced HepG2 cells, FFT significant suppressed (p < 0.05) lipid accumulation and the expression of sterol regulatory element binding protein (SREBP)-1c, CCAAT/enhancer binding protein (C/EBP)α proteins, and acetyl-CoA carboxylase (ACC) mRNA. The results of this study suggest the potential utilization of FFT as a material for improving NAFLD. Full article

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

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Review

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27 pages, 1771 KiB

Open AccessReview

Precision Fermentation as an Alternative to Animal Protein, a Review

by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk

Fermentation 2024, 10(6), 315; https://doi.org/10.3390/fermentation10060315 - 14 Jun 2024

Cited by 1 | Viewed by 5488

Abstract

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins [...] Read more.

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector. Full article

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

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18 pages, 1878 KiB

Open AccessReview

Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food

by Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres and Raúl Rodríguez-Herrera

Fermentation 2024, 10(3), 168; https://doi.org/10.3390/fermentation10030168 - 15 Mar 2024

Cited by 7 | Viewed by 4801

Abstract

Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. [...] Read more.

Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production. Full article

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

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