Fermentation最新文献

{"title":"Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings","authors":"Ai-ping Liu, Jie Wu, Weixin Zhou, Jianlong Li, Kaidi Hu, Qin Li, Ning Zhao, Yong Yang, Shuliang Liu","doi":"10.3390/fermentation10030123","DOIUrl":"https://doi.org/10.3390/fermentation10030123","url":null,"abstract":"Chinese traditional fermented seasonings, essential to the culinary heritage of China, are produced through fermentation, resulting in a diverse range of unique flavors and aromas. The microorganisms involved in fermentation play significant roles in shaping the quality of these traditional fermented seasonings. The production of traditional fermented seasonings is affected by various biological and abiotic factors, presenting challenges concerning product quality and safety. This review investigates the impact of bioaugmentation technology on key Chinese traditional fermented seasonings, such as vinegar, soy sauce, sufu, doubanjiang, dajiang, and douchi. Additionally, the challenges and constraints linked to the implementation of bioaugmentation technology are discussed. The potential of bioaugmentation is highlighted by its ability to shorten the fermentation time, optimize raw material utilization, improve nutritional value, and enhance the quality parameters of these seasonings. This paper demonstrates an interesting convergence of traditional culinary heritage and contemporary technological advancements.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"22 S2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140438700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Additivities for Soluble Recombinant Protein Expression in Cytoplasm of Escherichia coli","authors":"D. L. Atroshenko, Egor P. Sergeev, Diana I. Golovina, A. Pometun","doi":"10.3390/fermentation10030120","DOIUrl":"https://doi.org/10.3390/fermentation10030120","url":null,"abstract":"Recombinant protein expression in Escherichia coli is a fundamental technique in molecular biology and biotechnology. This review provides a comprehensive overview of various additivities to enhance the expression levels of soluble recombinant proteins in E. coli. The discussion encompasses five key aspects. Inducer Optimization: strategies for optimizing the inducer concentration to enhance protein expression. Autoinduction system optimization: the examination of glucose, lactose, and glycerol optimization within autoinduction systems to improve protein production. Osmolytes and osmoprotectants: an analysis of the use of osmolytes and osmoprotectants, such as sorbitol and glycine-betaine, to overcome with ease osmotic stress and enhance protein solubility. Ethanol additives: the impact of ethanol on E. coli physiology and its potential to improve recombinant protein expression. Cofactors and metabolic precursors: insights into the addition of cofactors, such as pyridoxal phosphate, riboflavin, thiamine, and pyridoxine, and the utilization of metabolic precursors to enhance the corresponding protein expression. This review highlights both the successful strategies and challenges in recombinant protein expression and provides insights into potential future research directions. Understanding and optimizing these factors is crucial for the efficient production of recombinant proteins for various applications in biotechnology. Furthermore, based on the analyzed data, we propose a straightforward scheme to optimize the additives in the cultivation medium.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140439228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Stool Microbiome in African Ruminants: A Comparative Metataxonomic Study Suggests Potential for Biogas Production","authors":"Felipe Werle Vogel, Nicolás Carlotto, Zhongzhong Wang, Lydia Garrido, Vasiliki Chatzi, Raquel Gonzalez Herrero, Luis Benavent-Albarracín, Javier Martinez Gimenez, Loles Carbonell, Manuel Porcar","doi":"10.3390/fermentation10030119","DOIUrl":"https://doi.org/10.3390/fermentation10030119","url":null,"abstract":"Lignocellulosic biomass is a promising substrate for anaerobic digestion (AD) in renewable energy generation but presents a significant challenge during the hydrolysis stage of conventional AD due to the recalcitrant nature of this biomass substrate. Rumen fluid is often employed as a bioaugmentation seed to enhance hydrolysis in the AD of lignocellulosic substrates due to its richness in hydrolytic bacteria. However, using rumen fluid to enhance AD processes presents substantial hurdles, including the procurement difficulties associated with rumen fluid and ethical concerns. In this study, the fecal microbiota of 10 African ruminant species from a large zoological park (Bioparc) in Valencia, Spain, were studied using 16S rRNA gene amplicon sequencing. In this study, the fecal microbiota of 10 African ruminant species from a large zoological park (Bioparc) in Valencia, Spain, were studied using 16S rRNA gene amplicon sequencing. The investigation revealed potential similarities between the fecal microbiota from the African ruminants’ and cows’ rumen fluids, as suggested by theoretical considerations. Although direct comparative analysis with cow rumen fluid was not performed in this study, the theoretical framework and existing literature hint at potential similarities. According to our results, the Impala, Blesbok, Dikdik and Bongo ruminant species stood out as having the greatest potential to be used in bioaugmentation strategies. Key genera such as Fibrobacter, Methanobrevibacter, and Methanosphaera in Impala samples suggested Impala rumen fluid’s involvement in cellulose breakdown and methane production. Blesbok and Dikdik exhibited a high abundance of Bacillus and Atopostipes, potentially contributing to lignin degradation. The richness of Prevotellaceae and Rikenellaceae in the Bongo fecal samples is probably associated with structural carbohydrate degradation. Taken together, our results shed light on the microbial ecology of the gut contents of a whole set of Bovidae ruminants and contribute to the potential application of gut microbiota in AD.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"10 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139957798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia","authors":"Daniel A. Kitessa, K. Bacha, Y. Tola, M. Murimi","doi":"10.3390/fermentation10030118","DOIUrl":"https://doi.org/10.3390/fermentation10030118","url":null,"abstract":"Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, increase the strength, and promote the recovery process of mothers after childbirth. This study investigated the effects of the fermentation time and blending ratio on the nutritional quality of “Shameta”. Three levels of blending ratio of ingredients (maize–barley–fava bean) and three levels of fermentation times were laid down in a completely randomized design (CRD). The study showed that lactic acid bacteria was the dominant group, followed by yeasts. Notably, the ingredient formulation ratio of Maize–barley–fava bean (81:5:5) had the highest LAB dominance with the highest crude fat (13.23 g/100g) content in all fermentation times (8, 10, and 12 days). However, the highest crude protein (16.56 g/100g) and mineral contents were observed in a ratio mix of 66:10:15 fermented for 12 days. The results of this study indicate that the nutritional quality of culturally prepared Shameta can be improved by optimizing the fermentation time and ingredient compositions for fast recovery, increased strength, and improved health of lactating mothers.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"7 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140442699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Anti-Inflammatory and Non-Alcoholic Fatty Liver Disease (NAFLD) Improvement Effects of Bacillus subtilis-Fermented Fagopyrum tataricum Gaertner","authors":"Chan-Hwi Park, Hyun Kang, Sung-Gyu Lee","doi":"10.3390/fermentation10030116","DOIUrl":"https://doi.org/10.3390/fermentation10030116","url":null,"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 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.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140447328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermentation Process Effects on Fermented McIntosh Apple Ciders","authors":"Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot","doi":"10.3390/fermentation10030115","DOIUrl":"https://doi.org/10.3390/fermentation10030115","url":null,"abstract":"This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140447354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Application of Protective Cultures in Cheese: A Review","authors":"T. Bintsis, P. Papademas","doi":"10.3390/fermentation10030117","DOIUrl":"https://doi.org/10.3390/fermentation10030117","url":null,"abstract":"A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified bacteriocins as a bio-protective agent is limited in cheese. The application of protective cultures is another strategy, and the aim of the current review is to provide an overview of the application of commercial and autochthonous adjunct cultures on the bio-protection of cheese; both public health and spoilage aspects are considered.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"279 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140448143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Potential Use of Pseudomonas stutzeri as a Biocatalyst for the Removal of Heavy Metals and the Generation of Bioelectricity","authors":"Rojas-Flores Segundo, M. De La Cruz-Noriega, L. Cabanillas-Chirinos, Nélida Milly Otiniano, Nancy Soto-Deza, W. Rojas-Villacorta, Mayra De La Cruz-Cerquin","doi":"10.3390/fermentation10020113","DOIUrl":"https://doi.org/10.3390/fermentation10020113","url":null,"abstract":"Currently, industry in all its forms is vital for the human population because it provides the services and goods necessary to live. However, this process also pollutes soils and rivers. This research provides an environmentally friendly solution for the generation of electrical energy and the bioremediation of heavy metals such as arsenic, iron, and copper present in river waters used to irrigate farmers’ crops. This research used single-chamber microbial fuel cells with activated carbon and zinc electrodes as anodes and cathodes, respectively, and farmers’ irrigation water contaminated with mining waste as substrate. Pseudomonas stutzeri was used as a biocatalyst due to its ability to proliferate at temperatures between 4 and 44 °C—at which the waters that feed irrigated rivers pass on their way to the sea—managing to generate peaks of electric current and voltage of 4.35 mA and 0.91 V on the sixth day, which operated with an electrical conductivity of 222 mS/cm and a pH of 6.74. Likewise, the parameters of nitrogen, total organic carbon, carbon lost on the ignition, dissolved organic carbon, and chemical oxygen demand were reduced by 51.19%, 79.92%, 64.95%, 79.89%, 79.93%, and 86.46%. At the same time, iron, copper, and arsenic values decreased by 84.625, 14.533, and 90.831%, respectively. The internal resistance values shown were 26.355 ± 4.528 Ω with a power density of 422.054 mW/cm2 with a current density of 5.766 A/cm2. This research gives society, governments, and private companies an economical and easily scalable prototype capable of simultaneously generating electrical energy and removing heavy metals.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"35 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140449647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Effects of Essential Oil Blends and Fumaric Acid on Ruminal Fermentation, Volatile Fatty Acid Production and Greenhouse Gas Emissions Using the Rumen Simulation Technique (RUSITEC)","authors":"Joel O. Alabi, P. Dele, Deborah O. Okedoyin, Michael Wuaku, Chika C. Anotaenwere, Oludotun O. Adelusi, DeAndrea Gray, K. Ike, O. Oderinwale, Kiran Subedi, U. Anele","doi":"10.3390/fermentation10020114","DOIUrl":"https://doi.org/10.3390/fermentation10020114","url":null,"abstract":"This study investigated the combined impact of essential oil blends (EOBs) and fumaric acid (FA) on ruminal fermentation in dairy cows using the rumen simulation technique (RUSITEC) system. Three rumen-cannulated, non-lactating Holstein Friesian cows served as inoculum donors. The substrate, a total mixed ration (TMR), comprised corn silage, alfalfa hay, and a concentrate mix in a 3:1:1 ratio. The four treatments evaluated were Control (TMR without additives), EFA1 (TMR + EOB1 + FA), EFA2 (TMR + EOB2 + FA), and EFA3 (TMR + EOB3 + FA). Sixteen fermentation chambers were randomly assigned to the treatments, each with four replicates, following a completely randomized design during a 9-day experimental period. EOBs and FA were added at 10 µL/g feed and 3% of TMR, respectively. After a 4-day adaptation, samples were collected for 5 days. Results revealed that EFA1 significantly reduced (p = 0.0351) CH4 emissions by 60.2% without negatively impacting dry matter disappearance, fiber fraction digestibility, pH, or gas volume. All EFAs increased (p < 0.001) the propionate molar proportion and decreased (p < 0.001) the acetate-to-propionate ratio. EFA2 decreased (p < 0.05) the acetate proportion by 3.3% compared to the control. In conclusion, EFA1 is recommended as an effective nutritional intervention to mitigate CH4 emissions and optimize ruminal fermentation in dairy cows.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"12 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140450689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper","authors":"Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, H. Wu","doi":"10.3390/fermentation10020111","DOIUrl":"https://doi.org/10.3390/fermentation10020111","url":null,"abstract":"Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"315 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140452580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}