Fermentation最新文献_第9页

Algal-Based Hollow Fiber Membrane Bioreactors for Efficient Wastewater Treatment: A Comprehensive Review 用于高效废水处理的藻基中空纤维膜生物反应器：全面回顾

Fermentation Pub Date : 2024-02-26 DOI: 10.3390/fermentation10030131

Muhammad Uzair Javed, Hamid Mukhtar, B. Zieniuk, Umer Rashid

{"title":"Algal-Based Hollow Fiber Membrane Bioreactors for Efficient Wastewater Treatment: A Comprehensive Review","authors":"Muhammad Uzair Javed, Hamid Mukhtar, B. Zieniuk, Umer Rashid","doi":"10.3390/fermentation10030131","DOIUrl":"https://doi.org/10.3390/fermentation10030131","url":null,"abstract":"The treatment of living organisms is a critical aspect of various environmental and industrial applications, ranging from wastewater treatment to aquaculture. In recent years, algal-based hollow fiber membrane bioreactors (AHFMBRs) have emerged as a promising technology for the sustainable and efficient treatment of living organisms. This review provides a comprehensive examination of AHFMBRs, exploring their integration with algae and hollow fiber membrane systems for diverse applications. It also examines the applications of AHFMBRs in various areas, such as nutrient removal, wastewater treatment, bioremediation, and removal of pharmaceuticals and personal care products. The paper discusses the advantages and challenges associated with AHFMBRs, highlights their performance assessment and optimization strategies, and investigates their environmental impacts and sustainability considerations. The study emphasizes the potential of AHFMBRs in achieving enhanced nutrient removal, bioremediation, and pharmaceutical removal while also addressing important considerations such as energy consumption, resource efficiency, and ecological implications. Additionally, it identifies key challenges and offers insights into future research directions. Through a systematic analysis of relevant studies, this review aims to contribute to the understanding and advancement of algal-based hollow fiber membrane bioreactors as a viable solution for the treatment of living organisms.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"28 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140429828","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}

引用次数: 0

Application of Aqueous Two-Phase Systems with Thermoseparating Polymers (EOPO) as a Method for Extractive Fermentation with Neochloris oleoabundans 将带有热分离聚合物（EOPO）的水基两相系统作为油菜新绿球藻提取发酵方法的应用

Fermentation Pub Date : 2024-02-25 DOI: 10.3390/fermentation10030130

Ana Patricia Garza-Chapa, Carlos Iván Ávila-Velasco, José González‐Valdez, Alma Gómez-Loredo

{"title":"Application of Aqueous Two-Phase Systems with Thermoseparating Polymers (EOPO) as a Method for Extractive Fermentation with Neochloris oleoabundans","authors":"Ana Patricia Garza-Chapa, Carlos Iván Ávila-Velasco, José González‐Valdez, Alma Gómez-Loredo","doi":"10.3390/fermentation10030130","DOIUrl":"https://doi.org/10.3390/fermentation10030130","url":null,"abstract":"Extractive fermentation is an in situ method for the production and recovery of biomolecules of interest. Aqueous two-phase systems (ATPS) allow the product to be recovered in one phase of the system, reducing unit operations in the bioprocess. Thermosensitive polymers such as EOPOs are an interesting alternative to be applied in ATPS. In this work, different EOPOs were tested in an extractive fermentation strategy with the green microalgae Neochloris oleoabundans to provide a basis for future implementations of these systems in microalgae bioprocesses. Extractive fermentations were carried out with two EOPOs of different molecular weights (3900 and 12,000 g/mol) at concentrations of 10% and 15% (w/v). The microalga was incubated axenically under two different sets of conditions for 21 and 45 days, respectively. Cell counts were performed, and cell growth curves were obtained. Additionally, a semi-continuous and batch extractive fermentation assay was performed. The extractive fermentation with EOPO showed lower cell growth and a longer adaptation time of the microalgae in the fermentation, and EPS production yields of up to 8–23 g/L were obtained. Extractive fermentation is an interesting method to be implemented in microalgae cultures; however, further conditions need to be explored to achieve an appropriate bioprocess.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"19 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433183","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}

引用次数: 1

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 用酿酒酵母（Schizosaccharomyces pombe）和日本酿酒酵母（Schizosaccharomyces japonicus）发酵的苹果酒挥发性成分的差异

Fermentation Pub Date : 2024-02-25 DOI: 10.3390/fermentation10030128

Nicola Ferremi Leali, E. Salvetti, Giovanni Luzzini, Andrea Salini, D. Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, S. Torriani, R. L. Binati

{"title":"Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus","authors":"Nicola Ferremi Leali, E. Salvetti, Giovanni Luzzini, Andrea Salini, D. Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, S. Torriani, R. L. Binati","doi":"10.3390/fermentation10030128","DOIUrl":"https://doi.org/10.3390/fermentation10030128","url":null,"abstract":"In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacity of Schizosaccharomyces yeasts could make them potential substitutes for the commonly used S. cerevisiae starter cultures. Despite different time courses (10–30 d), all strains could complete the fermentation process, and Schizosaccharomyces strains reduced the concentration of malic acid in the apple juice. Results indicated that each yeast exerted a distinctive impact on the volatile profile of the apple cider, giving final products separated using a principal component analysis. The volatile composition of the cider exhibited significant differences in the concentration of alcohols, esters, and fatty acids. Particularly, the flocculant strain S. japonicus M23B increased the levels of ethyl acetate (315.44 ± 73.07 mg/L), isoamyl acetate (5.99 ± 0.13 mg/L), and isoamyl alcohol (24.77 ± 15.19 mg/L), while DBVPG 6274T incremented the levels of phenyl ethyl alcohol and methionol up to 6.19 ± 0.51 mg/L and 3.72 ± 0.71 mg/L, respectively. A large production of terpenes and ethyl esters (e.g., ethyl octanoate) was detected in the cider fermented by S. cerevisiae EC1118. This study demonstrates, for the first time, the possible application of S. japonicus in cider-making to provide products with distinctive aromatic notes”.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433423","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}

引用次数: 0

Nitrogen Metabolism during Anaerobic Fermentation of Actual Food Waste under Different pH Conditions 不同 pH 值条件下实际厨余厌氧发酵过程中的氮代谢

Fermentation Pub Date : 2024-02-25 DOI: 10.3390/fermentation10030129

Chuyun Zhao, Luxin Yang, Huan Li, Zhou Deng

{"title":"Nitrogen Metabolism during Anaerobic Fermentation of Actual Food Waste under Different pH Conditions","authors":"Chuyun Zhao, Luxin Yang, Huan Li, Zhou Deng","doi":"10.3390/fermentation10030129","DOIUrl":"https://doi.org/10.3390/fermentation10030129","url":null,"abstract":"Acidogenic fermentation can convert food waste (FW) into small molecules of acids and alcohols, and the broth can be used as a carbon source of denitrification in wastewater treatment plants. However, the soluble nitrogen-containing substances generated in fermentation influence the quality of the carbon source, and microbial nitrogen transformation under different pH conditions has rarely been reported. In this study, four FW fermentation systems were operated continuously with a focus on nitrogen transformation, and metagenomic and metatranscriptomic analyses were used to reveal the metabolic pathways. The results showed that approximately 70% of nitrogen existed in solid organic matter, and the dissolution of solid proteins was limited at pH 4.0–5.0. The concentration of soluble nitrogen, encompassing both soluble organic nitrogen and ammonium, remained relatively stable across various pH conditions. However, high pH values promoted the conversion of soluble nitrogen-containing substances to ammonium, and its concentration increased by 122%, 180%, 202%, and 267% at pH 4.00, pH 4.27, pH 4.50, and pH 5.00. Lactobacillus played a crucial role in ammonium production via the arginine deiminase pathway at pH 4.0–4.5, and Prevotella was the key contributor with the assistance of glutamate dehydrogenase at pH 5.0. The findings provide insights into organic nitrogen transformation in acidogenic fermentation for optimizing FW treatment processes.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"18 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140432137","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}

引用次数: 0

Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices 应用发酵法作为蔬菜基质转化和增值的策略

Fermentation Pub Date : 2024-02-23 DOI: 10.3390/fermentation10030124

R. Alemán, Ismael Montero-Fernández, Jhunior Marcía, Selvin Saravia Maldonado, D. Martín-Vertedor

{"title":"Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices","authors":"R. Alemán, Ismael Montero-Fernández, Jhunior Marcía, Selvin Saravia Maldonado, D. Martín-Vertedor","doi":"10.3390/fermentation10030124","DOIUrl":"https://doi.org/10.3390/fermentation10030124","url":null,"abstract":"This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worldwide. Fermented plant products are microbiologically safe, nutritious, and have pleasant sensory characteristics, and some of them can be stored for long periods without refrigeration. Controlled fermentation with selected lactic acid bacteria is a promising alternative to guarantee high-quality products from a nutritional and organoleptic point of view and with benefits for the consumer’s health. Recent advances in genomics and molecular microbial ecology predict a bright future for its application in plant fermentation. However, it is necessary to promote molecular approaches to study the microbiota composition, select starters aimed at different legumes and vegetables, generate products with nutritional properties superior to those currently available, and incorporate non-traditional vegetables.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"13 S3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140437725","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}

引用次数: 0

Beneficial Effects of Probiotics on Liver Injury Caused by Chronic Alcohol Consumption 益生菌对长期饮酒导致的肝损伤的有益影响

Fermentation Pub Date : 2024-02-23 DOI: 10.3390/fermentation10030127

Jian Sang, Hengxian Qu, Dong Liu, Yunchao Wa, Dawei Chen, Xia Chen, R. Gu, Yujun Huang

{"title":"Beneficial Effects of Probiotics on Liver Injury Caused by Chronic Alcohol Consumption","authors":"Jian Sang, Hengxian Qu, Dong Liu, Yunchao Wa, Dawei Chen, Xia Chen, R. Gu, Yujun Huang","doi":"10.3390/fermentation10030127","DOIUrl":"https://doi.org/10.3390/fermentation10030127","url":null,"abstract":"Alcoholic liver injury is a serious risk to human health. Probiotics have become a popular form of treatment. Lacticaseibacillus casei Grx12 and Limosilactobacillus fermentum Grx07 isolated from the gut of long-lived people in Rugao, Jiangsu, were studied to determine their protective effects and possible mechanisms of action on alcoholic liver injury. The results showed that rat serum ALT and AST were restored, and liver injury was reduced after the probiotics intervention. The level of antioxidant enzymes and antioxidants such as SOD, GSH and GSH-Px in the rat liver was significantly increased (p < 0.05), which reduces the level of MDA, a peroxidation product in the liver, and thus alleviates liver oxidative stress. L. casei Grx12 and L. fermentum Grx07 also could significantly enhance the expression of Nrf2 protein in the rat liver to regulate the anti-oxidative stress response in the body and cells (p < 0.05). The levels of ADH, Na+-K+-ATPase and Ca2+-ATPase in the rat liver were significantly increased (p < 0.05), which enhanced the body’s metabolism of alcohol. The rat serum LPS and liver TNF-α, IL-6, VEGF, TGF-β1 and NF-κB levels were significantly reduced (p < 0.05), indicating that the probiotics could relieve liver inflammation. The results of this study indicate that L. casei Grx12 and L. fermentum Grx07 have certain protective effects on alcoholic liver injury in rats, likely because of their antioxidant properties and ability to prevent oxidative stress and relieve inflammation.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"60 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140436761","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}

引用次数: 0

Bio-Driven Sustainable Extraction and AI-Optimized Recovery of Functional Compounds from Plant Waste: A Comprehensive Review 生物驱动的植物废弃物功能化合物可持续萃取和人工智能优化回收：全面综述

Fermentation Pub Date : 2024-02-23 DOI: 10.3390/fermentation10030126

Wiem Alloun, C. Calvio

引用次数: 0

Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines 开发一种控制和预测葡萄酒中残留糖分的新方法

Fermentation Pub Date : 2024-02-23 DOI: 10.3390/fermentation10030125

Ronit Yaa’ri, Eitan Schneiderman, Vicky Ben Aharon, Maria Stanevsky, E. Drori

{"title":"Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines","authors":"Ronit Yaa’ri, Eitan Schneiderman, Vicky Ben Aharon, Maria Stanevsky, E. Drori","doi":"10.3390/fermentation10030125","DOIUrl":"https://doi.org/10.3390/fermentation10030125","url":null,"abstract":"Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. Brix, measured by a simple refractometer, can give a good estimation of the RS concentration in the must, but during fermentation, the presence of alcohol leads to inaccurate sugar measurements. In order to measure the RS accurately, other more precise techniques are used, most of which are expensive or require professional skills. Therefore, novel approaches for rapid, easy, and practical measurements for estimating the sugar content have been suggested over the years. However, most of these methods do not supply an actual measurement of RS but rather give brix values, and those that measure RS involve special equipment, which is less relevant for small wineries. This study suggests a novel model for predicting and controlling the wine’s residual sugar. The data the model uses is the initial brix of the must before fermentation and its density during fermentation. The model was created by measuring actual residual sugars during the fermentation of natural and synthetic musts, with various degrees of initial brix levels, while simultaneously measuring their densities and correlating the two measurements. Linear regression between the residual sugar of the wine and its density was obtained for all treatments and repetitions (i.e., different values of must initial brix) with R2 values above 0.97. Using the model, one can calculate (before commencing the fermentation) the density values at which the fermentation will reach a particular desired residual sugar value for a specific initial brix level; the model is applicable for the fermentation conditions used in this work, i.e., brix levels of 18–27 °Bx, Saccharomyces cerevisiae strains (fx-33 and fx-10) in common conditions of fermentation regarding temperature and aeration.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140435574","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}

引用次数: 0

Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines 抑制苹果酸乳酸发酵的新方法对葡萄酒分析和感官参数的影响

Fermentation Pub Date : 2024-02-22 DOI: 10.3390/fermentation10030122

B. Prusova, J. Licek, M. Kumsta, M. Baroň, Jiri Sochor

{"title":"Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines","authors":"B. Prusova, J. Licek, M. Kumsta, M. Baroň, Jiri Sochor","doi":"10.3390/fermentation10030122","DOIUrl":"https://doi.org/10.3390/fermentation10030122","url":null,"abstract":"This study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mechanisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibition), medium-chain fatty acids (MCFAs), sulphur dioxide and a control variant. Malolactic fermentation (MLF) was also performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine the concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile substances, alongside sensory evaluation. This study demonstrated a significant influence of individual enological preparations on the aromatic profile of the examined wines. The SO2 and MCFA variants exhibited the highest concentrations of volatile substances within the esters group, specifically isoamyl acetate, 1-hexyl acetate and phenylethyl acetate. Conversely, the fumaric acid and Estaan variants displayed the lowest concentrations of these esters. The most notable disparities were observed in acetoin concentration, with the MCFA variant exhibiting the lowest values. Additionally, the chitosan variant showed higher concentrations of putrescine and spermidine compared to the MCFA and fumaric acid variants, which presented the lowest levels.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"32 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140442129","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}

引用次数: 0

Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide 黑曲霉发酵小麦胚芽蛋白过程的优化及多肽抗氧化活性分析

Fermentation Pub Date : 2024-02-22 DOI: 10.3390/fermentation10030121

Yingying Liu, Yu Zhou, Chaohong Zhu, Yanglin Meng, Jingjing Wang, Xinyang Chen, Yinchen Hou, Aimei Liao, Long Pan, Jihong Huang

引用次数: 0