Fermentation-Basel最新文献

{"title":"Volatile Fatty Acid Recovery from Arrested Anaerobic Digestion for the Production of Sustainable Aviation Fuel: A Review","authors":"X. Ge, Yian Chen, Violeta Sànchez i Nogué, Yebo Li","doi":"10.3390/fermentation9090821","DOIUrl":"https://doi.org/10.3390/fermentation9090821","url":null,"abstract":"The process of producing sustainable aviation fuel (SAF) from organic waste involves the use of volatile fatty acids (VFAs) as intermediates that are obtained via arrested anaerobic digestion (AAD) and VFA recovery. This recovery process often requires several steps, including dewatering, filtration, extraction, and purification. The recovery of VFAs is crucial for their upgrading and can pose a challenge in the production of SAF from organic waste due to high costs and compatibility issues. This review discusses various dewatering methods, including centrifuges, belt filter presses, and screw presses, and explores conditioning technologies that can improve dewatering performance. It also introduces filtration technologies, with a focus on dynamic filtration, which shows promise in addressing the issue of membrane fouling. Additionally, the review describes extraction technologies such as electrodialysis, adsorption, and liquid–liquid extraction (LLE). By providing insights into these different techniques, the review aims to contribute to the development of an integrated VFA recovery process with low carbon footprint.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44579921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Thermo-Mechanical Pretreatment of Sargassum muticum on Anaerobic Co-Digestion with Wheat Straw","authors":"Miriam Hütter, G. Sailer, B. Hülsemann, Joachim Müller, J. Poetsch","doi":"10.3390/fermentation9090820","DOIUrl":"https://doi.org/10.3390/fermentation9090820","url":null,"abstract":"Sargassum muticum (SM) is an invasive macroalgal species seasonally occurring in large quantities. While generally suitable for anaerobic digestion, recent studies resulted in low specific methane yields (SMYs), presumably due to salt, polyphenol, and high fiber contents of this marine biomass. In this study, the specific biogas yield (SBY) and SMY of SM alone as well as in co-digestion with wheat straw (WS) were investigated in batch tests at process temperatures of 44 ± 1.4 °C with a retention time of approx. 40 d. The pretreatment variants of SM were examined with regard to desalination and disintegration to potentially improve digestibility and to enhance the overall performance in anaerobic digestion. A sole mechanical treatment (pressing) and a thermo-mechanical treatment (heating and pressing) were tested. Batch assays showed that pressing increased the SMY by 15.1% whereas heating and pressing decreased the SMY by 15.7% compared to the untreated variant (87.64 ± 8.72 mL/gVS). Both anaerobic digestion experiments generally showed that co-digestion with WS can be recommended for SM, but the observed SBY and SMY were still similar to those of other studies in which SM was not pretreated. The mechanical pretreatment of SM, however, offers the potential to enhance the SMY in the anaerobic digestion of SM with WS, but further research is necessary to identify the optimum upgrading approaches since the overall SMY of SM is relatively low compared to other substrates that are commonly used in anaerobic digestion. In addition to anaerobic digestion, SM as an already available biomass could also be of interest for further utilization approaches such as fiber production.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45991131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Application of Corynebacterium glutamicum in l-Threonine Biosynthesis","authors":"Min Duan, Shuo Chen, Xinli Liu, Jianhang Liu, Deqiang Zhu","doi":"10.3390/fermentation9090822","DOIUrl":"https://doi.org/10.3390/fermentation9090822","url":null,"abstract":"l-threonine is an essential amino acid in human and animal nutrition. It is widely used in food, medicine, feed, and other fields. The global market scale exceeds 700,000 tons per year. Corynebacterium glutamicum, as a chassis cell for industrial amino acid production, has the advantages of biological safety and strong environmental adaptability, and is a potential strain for the efficient production of l-threonine. This article systematically reviewed the function and application of l-threonine, the pathway of C. glutamicum to synthesize l-threonine, and the use of metabolic engineering technology to improve the production of l-threonine.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43000831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solid-State Fermentation as a Sustainable Tool for Extracting Phenolic Compounds from Cascalote Pods","authors":"Francisco López-Cárdenas, E. Ochoa-Reyes, Ramiro Baeza-Jiménez, J. Tafolla-Arellano, J. Ascacio-Valdés, J. J. Buenrostro-Figueroa","doi":"10.3390/fermentation9090823","DOIUrl":"https://doi.org/10.3390/fermentation9090823","url":null,"abstract":"Cascalote pods are an important source of phenolic compounds, mainly recovered using solvent extraction methods. To find a sustainable alternative to these methods, this study aimed to evaluate solid-state fermentation (SSF) in order to enhance the extractability of total phenolic compounds (TPC) with antioxidant activity (AA) from cascalote pods. Aspergillus niger GH1 was selected based on the amount of TPC released and AA measured (ABTS, DPPH, FRAP) in a short period of time. Moreover, moisture, temperature, inoculum size, and mineral composition were evaluated. The largest amount of TPC released was 124.17 mg/gdw (g of dry weight) after 12 h of culture, which significantly correlated with the AA (Pearson’s R = 0.94). Moisture and KH2PO4 concentration were the main influencing factors of TPC release. Treatment 6 (1 × 107 spores/gdw, 30 °C, 60% moisture, mineral composition (g/L): KH2PO4, 1.52; NaNO3, 7.65; and MgSO4, 1.52) was selected due to the highest values of both TPC and AA. SSF-assisted extraction allowed for an increase of 118% and 93% in TPC and AA values, respectively. Corilagin, lagerstannin, geraniin, and ellagic acid were the main phenolic compounds identified by RP-HPLC-ESI-MS in the cascalote extracts. The results obtained demonstrate the feasibility of SSF-assisted extraction as a biotechnological alternative for the recovery of important bioactive molecules from this underutilized material.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48427676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zero-Valent Iron and Activated Carbon Coupled to Enhance Anaerobic Digestion of Food Waste: Alleviating Acid Inhibition at High Loads","authors":"Shuang Zhang, Pan Zhao, M. Gao, Chuanfu Wu, Qun-chao Wang, Xiao-hong Sun","doi":"10.3390/fermentation9090818","DOIUrl":"https://doi.org/10.3390/fermentation9090818","url":null,"abstract":"Anaerobic digestion (AD) has the advantages of utilizing complex substrates and producing renewable energy and is currently one of the mainstream technologies for food waste (FW) resourcing. However, at high organic loads and low inoculum-to-substrate ratios (ISRs), AD with FW as substrate is prone to acid accumulation, resulting in a drastic decrease in gas production and system collapse. This study investigated the effect of the coupled addition of zero-valent iron (ZVI) and activated carbon (AC) on the AD of FW at three low ISRs of 0.715, 0.625, and 0.5. The results showed that the control group acidified and stopped producing biogas when the ISR decreased to 0.625 and 0.5, but ZVI coupled with AC alleviated the acidification and increased the cumulative biogas yield. Especially at ISR = 0.5, the cumulative biogas yield for the ZVI + AC group was 31.5%, 99.5%, and 11.43 times higher than that of the ZVI, AC, and control groups, respectively. ZVI coupled with AC also increased the degradation of volatile fatty acids (70.5–84.4%) and soluble chemical oxygen demand (50.0–72.9%) while decreasing propionate concentration and improving the stability of the AD system. COD mass balance analyses indicated that the coupled addition of ZVI and AC promoted the conversion of particulate organic matter to soluble organic matter and increased the conversion of carbon sources to methane.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48112533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement","authors":"Avneet Kaur, S. Purewal","doi":"10.3390/fermentation9090817","DOIUrl":"https://doi.org/10.3390/fermentation9090817","url":null,"abstract":"Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45585987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Temperature and pH Optimization for Protease Production Fermented by Yarrowia lipolytica from Agro-Industrial Waste","authors":"J. López-Trujillo, Miguel Mellado-Bosque, J. Ascacio-Valdés, L. Prado-Barragán, J. A. Hernández-Herrera, A. Aguilera-Carbó","doi":"10.3390/fermentation9090819","DOIUrl":"https://doi.org/10.3390/fermentation9090819","url":null,"abstract":"The use of yeasts for the production of proteases has increased in demand in recent years. Y. lipolytica has been reported as a strain with high yields of protease production. This work aimed to evaluate the impact of pH and temperature on the production of proteases using Y. lipolytica in solid-state fermentation (SSF). Soybean, canola meal, cottonseed meal, and sesame meal wastes were used as nutrient sources at seven pH levels (4, 5, 6, 7, 8, 9, 10) and five temperatures (25, 30, 35, 40, 45 °C). The waste source and optimal conditions for maximum enzyme production (EP) were obtained by Box–Benhken design. The results revealed that at pH of 7, temperature of 30 °C, and for 48 h cultivation period, canola meal showed the best EP with 188.75 U/L, followed by soybean with 117.07 U/L, cottonseed meal with 66.71 U/L, and sesame with the lowest production, reaching 88.5 U/L up to 35 °C. The temperature factor exhibited the greatest effect on protease production. The biotechnological and economic potential of canola meal in the production of enzymes is highlighted.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45276580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Biorefinery Concept to the Production of Bromelain, Ethanol, and Xylitol from Pineapple Plant Waste","authors":"E. Mardawati, Selly Harnesa Putri, Hana Nur Fitriana, Desy Nurliasari, Devi Maulida Rahmah, Rosanti, Ikhsan Maulana, Awaly Ilham Dewantoro, Euis Hermiati, R. Balia","doi":"10.3390/fermentation9090816","DOIUrl":"https://doi.org/10.3390/fermentation9090816","url":null,"abstract":"The massive potential of pineapple fruit production can produce a sizable amount of waste, around 75% (w/w) of pineapple weight, contributing to global environmental problems. For this reason, biorefinery techniques are urgently needed to convert pineapple plantation waste into high-value-added bioproducts including bromelain, various sugars, xylooligoscharide, xylitol, and ethanol. The purpose of this study was to examine the effectiveness of converting pineapple plantation waste into bromelain, xylitol, and ethanol. In this study, the activity of the bromelain enzyme was tested in each part of the pineapple plant waste. The configuration of the hydrolysis and fermentation processes used to make ethanol and xylitol from the rest of the pineapple plant waste from bromelain extraction was also investigated. Bromelain is a proteolytic enzyme found in pineapple plants and can be isolated from every part of pineapple plant waste. Enzyme activity under several conditions, such as crude extract, pure extract, and dried extract, has been studied to determine the best conditions for the downstream process of this enzyme’s production in the future. The purification of bromelain involved the utilization of the precipitation method followed by dialysis, whereas the drying process of bromelain employed the freeze-drying method. The bromelain enzyme specific activity is shown to be highest in the pineapple stem, as observed in crude-extract (1.45 ± 0.06 CDU/mg), purified-extract (10.38 ± 0.06 CDU/mg), and dried-extract (12.05 ± 0.43 CDU/mg) conditions. Using the pineapple stem to extract bromelain can produce lignocellulosic waste, which is made up of 39.47% starch, 19.96% hemicellulose, 36.44% cellulose, and 6.05% lignin. The high content of starch, cellulose, and hemicellulose has the potential to be used as feedstock for ethanol and xylitol fermentation. In this study, ethanol and xylitol fermentation were carried out using two methods: separate hydrolysis and fermentation methods (SHF) and semi-simultaneous saccharification and fermentation methods (semi-SSF). As a result, fermentation using the semi-SSF method produced ethanol with a higher titer and yield (22.12 ± 0.05 g/L and 0.44 ± 0.00 g/g, respectively). However, the production of xylitol was found to be insignificant, regardless of whether it was obtained using SHF or semi-SSF. The purification of bromelain involved the utilization of the precipitation method followed by dialysis, whereas the drying process of bromelain employed the freeze-drying method.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47078431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites","authors":"S. Guerrini, Damian Barbato, S. Mangani, Eleonora Mari, G. Buscioni, Donatella Ganucci, Viola Galli, L. Granchi","doi":"10.3390/fermentation9090812","DOIUrl":"https://doi.org/10.3390/fermentation9090812","url":null,"abstract":"Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there is growing interest in finding alternatives to SO2 because of its adverse effects on human health. Therefore, in this work, a low-SO2-producing Saccharomyces cerevisiae strain was selected and the AIR-MIXINGTM M.ITM (A.M.) system, capable of determining a high extraction of polyphenols, was used to produce a red wine without added sulphites. A tank managed with the traditional pumping-over technique was used as a comparison. Microbiological and chemical monitoring of both fermentations performed by plate counts and HPLC analyses, respectively, did not indicate significant differences as regards the yeast growth kinetics and the degradation of the sugars, while it highlighted a faster extraction kinetics of colour and total polyphenols in the fermentation carried out with the A.M. system. Both experimental wines showed a total SO2 content <10 mg/L, but in the wine produced with A.M., a higher content of the polymeric forms of anthocyanins and non-anthocyanin phenols was found in favour of a higher stability of the wine achieved in a shorter time than the control. Furthermore, a higher concentration of reduced glutathione, a compound well-known for its antioxidant activity, occurred in wine obtained with the A.M. system. In conclusion, the use of low-SO2-producing yeasts in combination with the A.M. system could be a suitable approach to produce wines without sulphites added.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47510343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation","authors":"Deyan Gao, Cong Wang, Hongmei Shi, Hongmin Liang","doi":"10.3390/fermentation9090815","DOIUrl":"https://doi.org/10.3390/fermentation9090815","url":null,"abstract":"The effects of reduced glutathione (GSH) on non-volatile and volatile metabolites of Chardonnay wine during storage under simulated oxidation were investigated. The metabolites of GSH, which play a key role in the storage of white wine, were identified. In this study, GSHs at 0, 10, and 20 mg/L were added to wine samples and stored at 45 °C for 45 days. Wine samples supplemented with 0 mg/L GSH were used as controls (CK). The samples stored for 45 days were analyzed via ultra-high performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry. A total of 1107 non-volatile metabolites were detected, and 617 volatile metabolites were identified. Variable Importance in Projection (VIP) of >1.0 and Fold Change (FC) of ≧2.0 were used to screen differential metabolites. A total of 59 important non-volatile and 39 differential volatile metabolites were screened. Among the non-volatile metabolites, 17 substances were down-regulated, whereas 16 substances were up-regulated. Among the volatile metabolites, 3 substances were down-regulated, while 19 substances were up-regulated. After analysis, some lipids were found to play an important role in the changes to non-volatile substances. This study provides theoretical support for further application of GSH in increasing the oxidation stability of white wine.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45542237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}