Fermentation最新文献

{"title":"The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine","authors":"M. Tomašević, Katarina Perić, K. Damijanić, M. Staver, Natka Ćurko, Karin Kovačević Ganić","doi":"10.3390/fermentation10050252","DOIUrl":"https://doi.org/10.3390/fermentation10050252","url":null,"abstract":"The aim of this study was to evaluate the effects of mechanical (pigeage, délestage and remontage) and oxygenation treatments on the phenolic and aromatic compounds and sensory characteristics of Teran wines. The experiment included a 20-day maceration period, during which the above-mentioned treatments were applied, as well as the post-fermentation processes of pressing and first rack. The analysis of phenolic, chromatic and aroma compounds and the sensory characterization of the wines were used to describe the effects of the treatments investigated. After the observed maceration period, remontage resulted in wines with the highest total phenols (2682.0 ± 14.8 mg GAE/L). In contrast, délestage resulted in the lowest total phenols (2499.1 ± 17.6 mg GAE/L) and total anthocyanins (530.1 ± 2.8 mg/L) and had the strongest effects on chromatic characteristics. The post-fermentation processes (pressing, racking) showed similar trends and resulted in higher phenolic concentrations in the remontage wine, while the délestage was again characterized by lower total phenol and anthocyanin concentrations. In addition, the délestage wine contained a higher concentration of almost all analyzed esters and two higher alcohols (2-methylpropan-1-ol and 1-hexanol), while the remontage wine had the highest concentration of 2-phenylethanol and 3-methylbutyl acetate. Finally, maceration proved to be a key factor in defining the wines’ sensory characteristics, with the remontage-treated wine showing the best overall quality.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"56 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983676","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 Quality and In Vitro Digestibility of Sweet Corn Processing Byproducts Silage Mixed with Millet Hull or Wheat Bran and Inoculated with a Lactic Acid Bacteria","authors":"Meng Yu, Peng Wang, Fuhou Li, Jiarui Du, Yitong Jin, Tianyue Zhao, Qixuan Yi, Hongyu Tang, Bao Yuan","doi":"10.3390/fermentation10050254","DOIUrl":"https://doi.org/10.3390/fermentation10050254","url":null,"abstract":"The aim of the experiment was to investigate the effect of different ratios of excipient (millet hull or wheat bran) and LAB inoculation on the fermentation quality and in vitro digestibility of a mixed silage of SCPBs. The preliminary experimental results showed that inoculating with lactic acid bacteria (LAB) directly in the fresh sweet corn processing byproduct (SCPBs) silage had a higher ammonia nitrogen/total nitrogen (AN/TN) ratio and lower silage fermentation quality due to high moisture content. Subsequently, millet hull or wheat bran were mixed with SCPBs in a 7:3 (T1), 8:2 (T2), and 9:1 (T3) ratio and ensiled with LAB. Under the condition of each mixing ratio, the silage treatments were categorized into groups without any additives (control) and with LAB. Fermentation quality, in vitro digestibility, chemical composition, and energy values were determined after 45 days of silage. The pH, AN/TN, neutral detergent fiber, acid detergent fiber, and acid detergent lignin were lowest in the SCPBs and millet hull mixed silage (SMH) group under the T3 treatment, whereas they were lowest in the SCPBs and wheat bran mixed silage (SWB) group under the T2 treatment. The mean lactic acid and acetic acid values were higher in the SWB group than in the SMH group (6.92, 6.81 vs. 4.00, 4.52). Under the T3 treatment in the SMH group, AN/TN was significantly reduced with the addition of LAB (4.52 vs. 4.37, p < 0.05). The SMH group had the highest crude protein (CP) under the T3 treatment, whereas the SWB group had the highest CP under the T2 treatment. The mean CP in the SWB group was higher than that of the SMH group (18.17, 19.44 vs. 10.55, 10.55). Under the T1 treatment, in the SWB group, the addition of LAB resulted in a significant increase in in vitro crude protein digestibility (p < 0.05). The results showed that silage fermentation quality and in vitro digestibilitv55y improved with the addition of LAB. The optimum mixing ratio for the SWB group was 9:1 and 8:2 for the SMH group.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"99 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140984273","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":"Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles","authors":"Luciana Lordelo Nascimento, Marizania Sena Pereira, Lorena Santos de Almeida, Larissa da Silveira Ferreira, Bruna Louise de Moura Pita, C. O. de Souza, Camila Duarte Ferreira Ribeiro, A. Fricks","doi":"10.3390/fermentation10050251","DOIUrl":"https://doi.org/10.3390/fermentation10050251","url":null,"abstract":"This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 688","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140989546","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":"High-Level Bio-Based Production of Coproporphyrin in Escherichia coli","authors":"Bahareh Arab, Adam W. Westbrook, Murray Moo-Young, Yilan Liu, C. P. Chou","doi":"10.3390/fermentation10050250","DOIUrl":"https://doi.org/10.3390/fermentation10050250","url":null,"abstract":"This study reports on the development of effective strain engineering strategies for the high-level bio-based production of coproporphyrin (CP), a porphyrin pigment compound with various applications, using Escherichia coli as a production host. Our approach involves heterologous implementation of the Shemin/C4 pathway in an E. coli host strain with an enlarged intracellular pool of succinyl-CoA. To regulate the expression of the key pathway genes, including hemA/B/D/E/Y, we employed a plasmid system comprising two operons regulated by strong trc and gracmax promoters, respectively. Using the engineered E. coli strains for bioreactor cultivation under aerobic conditions with glycerol as the carbon source, we produced up to 353 mg/L CP with minimal byproduct formation. The overproduced CP was secreted extracellularly, posing minimal physiological toxicity and impact on the producing cells. To date, targeted bio-based production of CP by E. coli has yet to be reported. In addition to the demonstration of high-level bio-based production of CP, our study underscores the importance of identifying key enzymatic reactions limiting the overall metabolite production for developing differential expression strategies for pathway modulation and even optimization. This investigation paves the way for the development of effective metabolic engineering strategies based on targeted manipulation of key enzymes to customize engineered strains for effective large-scale bio-based production.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140988153","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":"Biohydrogen Production under Aerial Conditions by a Nitrogen-Fixing Bacterium Isolated from a Steel Signboard","authors":"N. Aburai, Honami Tanaka, Hana Kohira, Tinami Sekine","doi":"10.3390/fermentation10050248","DOIUrl":"https://doi.org/10.3390/fermentation10050248","url":null,"abstract":"Hydrogen gas is attractive as a clean fuel source if it can be produced efficiently without relying on fossil fuels. Biohydrogen production using photosynthetic bacteria may enable environmentally friendly hydrogen production but is currently limited by factors such as low oxygen tolerance. In this study, we isolate a new strain of bacteria that can produce hydrogen under aerial-phase conditions compared with those under liquid-phase conditions in a nitrogen gas or an argon gas atmosphere. Bacterial strains were cultured from scrapings taken from a steel signboard. Investigation of the hydrogen production of the strains under aerial- and liquid-phase conditions and subsequent DNA sequencing led to identification of the bacterium Cereibacter sp. KGU-NF001. Aerial-phase conditions were achieved by filter membranes with the bacterial strains and placing the membranes on medium-soaked cotton wool. The gas atmosphere affected the behavior of the isolated bacterial strains under both aerial- and liquid-phase conditions. Cereibacter sp. KGU-NF001 showed promising oxygen tolerance and was able to maintain hydrogen production of 1.33 mL/mg/d even when the atmosphere contained 12% oxygen. Our findings illustrate that biohydrogen production may be achieved by photosynthetic bacteria under oxygen-containing aerial-phase conditions, indicating a possible pathway to help lower our reliance on fossil fuels.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140990916","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":"Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria","authors":"Karin Kobayashi, Hiromi Nishida","doi":"10.3390/fermentation10050249","DOIUrl":"https://doi.org/10.3390/fermentation10050249","url":null,"abstract":"Kuratsuki bacteria enter the sake production process and affect the flavor and taste of sake. This study compared gene expression in the sake yeast Saccharomyces cerevisiae in co-culture with kuratsuki Kocuria to that in monoculture. Among the 5922 genes of S. cerevisiae, 71 genes were upregulated more than 2-fold, and 61 genes were downregulated less than 0.5-fold in co-culture with kuratsuki Kocuria. Among the stress-induced genes, fourteen were upregulated, and six were downregulated. Among the fourteen upregulated genes, six were induced in response to replication stress. Although the G1 cyclin gene CLN3 was upregulated by more than 2-fold, eight genes that were induced in response to meiosis and/or sporulation were also upregulated. Fourteen metabolism-related genes, for example, the glyceraldehyde-3-phosphate dehydrogenase genes TDH1, TDH2, and TDH3, were downregulated by less than 0.5-fold in co-culture with kuratsuki Kocuria. The gene expression patterns of S. cerevisiae co-cultured with kuratsuki Kocuria differed from those co-cultured with lactic acid bacteria. Therefore, S. cerevisiae responded differently to different bacterial species. This strongly suggests that kuratsuki bacteria affect gene expression in sake yeast, thereby affecting the flavor and taste of sake.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140993750","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":"Methane Production Reduced by Lignin Derivatives in Pulping Wastewater: Inhibition of Free Hydrolase","authors":"Jinxun Lei, Zhihong Xu, Yong Chen, Guo Yu, Zexiang Liu, Shuangfei Wang, Jian Zhang, Kelin Li, Li Xie","doi":"10.3390/fermentation10050247","DOIUrl":"https://doi.org/10.3390/fermentation10050247","url":null,"abstract":"The lignin derivatives generated during pulping might be responsible for the suboptimal performance of anaerobic reactors during the treatment of pulping wastewater. However, the exact mechanisms by which these derivatives exert influence remain unclear. This study investigated the influence of lignin derivatives, simulated using humic acids (HAs), in anaerobic granular sludge (AnGS). Compared to the enzymes present during floc-bonding and granule-bonding, the HAs impeded the conversion of unhydrolyzed substrates into methane and caused considerable inactivation of free enzymes. Simultaneously, the HAs suppressed agglomeration and weakened the strength of the AnGS. Furthermore, calcium ions helped maintain the integrity of the sludge structure. Therefore, the inhibition of extracellular enzymes using lignin derivatives delays the methanation of unhydrolyzed substrates, resulting in a reduced biomass within AnGS reactors owing to sludge disintegration and biomass loss. This study serves as a reference for investigating the persistent risks originating from lignin derivatives associated with using anaerobic granular-sludge bed reactors to treat pulping wastewater.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140992388","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":"Unlocking the Potential of Mannosylerythritol Lipids: Properties and Industrial Applications","authors":"Joana Dias de Almeida, M. Nascimento, Petar Keković, Frederico Castelo Ferreira, N. T. Faria","doi":"10.3390/fermentation10050246","DOIUrl":"https://doi.org/10.3390/fermentation10050246","url":null,"abstract":"Mannosylerythritol lipids (MELs), one of the most promising biosurfactants (BS), are glycolipids produced by yeasts or fungi, which have great environmental performance and high compatibility with the human body. MELs, besides working as typical surfactants, can form diverse structures when at or above the critical aggregation concentration (CAC), reduce the surface tension of water and other solutions, and be stable over a wide range of conditions. Among others, MELs present antimicrobial, antitumor, antioxidant and anti-inflammatory activities and skin and hair repair capacity, which opens possibilities for their use in applications from cosmetics and pharmaceutics to bioremediation and agriculture. However, their market share is still low when compared to other glycolipids, due to their less developed production process and higher production cost. This review gathers information on the potential applications of MELs mentioned in the literature since 1993. Furthermore, it also explores the current strategies being developed to enhance the market presence of MELs, in parallel with the ones developed for rhamnolipids and sophorolipids.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 45","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140996217","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":"Mathematical Evaluation of Population Changes of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis as Free and Encapsulated Cells in Butter","authors":"Rakesh Kaushik, Kritika Gaba, Sanjeev Anand, G. Djira","doi":"10.3390/fermentation10050245","DOIUrl":"https://doi.org/10.3390/fermentation10050245","url":null,"abstract":"Growing butter markets, domestically and globally, provide opportunities for value-added variants of butter. Adding probiotics to butter could boosts its bioactivity; however, maintaining probiotic viability during storage is a major challenge. Mathematical analysis of probiotic population changes could help improve our understanding of how probiotics interact with butter and storage conditions. Two strains of probiotics in a 1:1 ratio as free cells or Whey Protein Hydrolysate–Maltodextrin (WPH-MD)-encapsulated cells, Lactobacillus acidophilus ATCC 4356 (LA5) and Bifidobacterium animalis ssp. lactis ATCC 27536 (BB12), were separately mixed into butter at 1% levels. Using analysis of covariance, a mathematical evaluation for probiotic population changes was performed by periodically determining viable counts, resulting in an adjusted R2 value of 0.98 and demonstrating a strong relationship between the dependent variable (log10 counts of probiotics) and independent variables (cell type, temperature of storage, and time of storage). After 21 days of storage, the number of free cells in butter dropped from 7.45 log10 CFU/g to 0.56 log10 CFU/g. On the other hand, it took 63 days for encapsulated cells to achieve 0.80 log10 CFU/g at the same temperature. The same trend persisted at −18 °C, indicating that the WPH-MD encapsulant had a protective effect.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"80 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141003164","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":"Correction: Pinu et al. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. Fermentation 2023, 9, 759","authors":"F. Pinu, Lily Stuart, Taylan Topal, Abby Albright, Damian Martin, C. Grose","doi":"10.3390/fermentation10050244","DOIUrl":"https://doi.org/10.3390/fermentation10050244","url":null,"abstract":"There was a technical error in the calculation of yeast cell concentrations from cell numbers in the original publication [...]","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"54 s55","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141009228","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}