Fermentation-Basel最新文献_第3页

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential 利用具有益生菌潜力的麦芽糖阴性葡萄酒酵母生产无酒精啤酒

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-31 DOI: 10.3390/fermentation9090805

Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, Ivana Křížová, Tomáš Brányik

{"title":"Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential","authors":"Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, Ivana Křížová, Tomáš Brányik","doi":"10.3390/fermentation9090805","DOIUrl":"https://doi.org/10.3390/fermentation9090805","url":null,"abstract":"The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (µ) was the highest at 25 °C (μ = 0.41 ± 0.01 h−1) and it was not affected by iso-α-bitter acids (15–50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":"8 3","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41310931","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}

引用次数: 0

Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation 供应前体以提高固态发酵次生代谢产物产量的策略

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-31 DOI: 10.3390/fermentation9090804

J. Méndez-Hernández, L. V. Rodríguez-Durán, J. Páez-Lerma, N. Soto-Cruz

引用次数: 0

Production of Potential Substitutes for Conventional Plastics Using Metabolically Engineered Acetobacterium woodii 利用代谢工程木醋杆菌生产传统塑料的潜在替代品

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-30 DOI: 10.3390/fermentation9090799

Franziska Höfele, P. Dürre

引用次数: 1

Bacillus subtilis Fermentation Augments the Anti-Inflammatory and Skin Moisture Improvement Activities of Tetragonia tetragonoides through the Upregulation of Antioxidant Components 枯草芽孢杆菌发酵通过上调抗氧化成分，增强了类四小龙的抗炎和改善皮肤水分活性

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-30 DOI: 10.3390/fermentation9090800

Hyun Kang, Jin-woo Hwang, Sung-Gyu Lee

{"title":"Bacillus subtilis Fermentation Augments the Anti-Inflammatory and Skin Moisture Improvement Activities of Tetragonia tetragonoides through the Upregulation of Antioxidant Components","authors":"Hyun Kang, Jin-woo Hwang, Sung-Gyu Lee","doi":"10.3390/fermentation9090800","DOIUrl":"https://doi.org/10.3390/fermentation9090800","url":null,"abstract":"This study demonstrates that the fermentation of Tetragonia tetragonioides (T. tetragonioides) by Bacillus subtilis (B. subtilis) subsp. spizizenii enhances its antioxidant, anti-inflammatory, and skin-moisturizing activities. Fermented T. tetragonioides extracts (FTEs) showed a significant increase (p < 0.05) of approximately 1.3 to 3.07 times in their total polyphenol content (TPC), total flavonoid content (TFC), and vanillic acid content compared to pre-fermentation T. tetragonioides extracts (TEs). Additionally, the 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities were significantly higher (p < 0.05) in FTEs than in TEs, showing an increase of about 1.25 to 1.64 times. The anti-inflammatory effects, evaluated through the inhibition of nitric oxide (NO) in RAW 264.7 cells stimulated by lipopolysaccharide (LPS), revealed that FTEs exhibited significant (p < 0.05) NO inhibition activity at less than half the concentration of TEs. It is particularly noteworthy that the FTE at 200 μg/mL significantly suppressed the expression of the cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and tumor necrosis factor-alpha (TNF-α) proteins. In HaCaT cells, FTEs substantially (p < 0.001) increased the mRNA expression of filaggrin (FLG), hyaluronan synthase (HAS)-1, and HAS-3, indicating improved skin protection and moisturization. In conclusion, this study confirms that T. tetragonioides’ antioxidant, anti-inflammatory, and skin-moisturizing activities are enhanced by B. subtilis fermentation, suggesting the potential of FTEs as a cosmeceutical ingredient.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45881830","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}

引用次数: 0

Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats 外源性口服挥发性脂肪酸对山羊回肠微生物组和上皮健康的影响

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-30 DOI: 10.3390/fermentation9090801

Yongkang Zhen, Chong Zhang, Jiaqi Lin, A. Rahmat, Feiyang He, Mengzhi Wang

{"title":"Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats","authors":"Yongkang Zhen, Chong Zhang, Jiaqi Lin, A. Rahmat, Feiyang He, Mengzhi Wang","doi":"10.3390/fermentation9090801","DOIUrl":"https://doi.org/10.3390/fermentation9090801","url":null,"abstract":"The role of volatile fatty acids (VFAs) in ruminal fermentation is well studied, but their effects on the ileal microbiome and epithelial health remain less explored. In this study, we investigated the impact of the exogenous oral infusion of three VFAs, sodium acetate (NaAc), propionate (NaPr), and butyrate (NaBu), on the VFA concentrations in ileal contents, as well as ileal microbiome profiling and epithelial health parameters (inflammatory cytokine and tight junctions) in goats. The data demonstrated that the oral infusion of three VFAs can enhance VFA production by increasing the proportions of each individual VFA and the total VFAs. Then, the microbiome revealed distinct microbial succession patterns and altered microbial diversities in response to the oral infusion of VFA treatments. Moreover, the oral infusion of each VFA had unique effects on the ileal bacterial community, with potential implications for epithelial health. Notably, the oral infusion of VFAs demonstrated potential anti-inflammatory effects, as evidenced by reduced IL-6 levels in the NaPr group and increased IL-10 levels in the NaAc group. Notably, the oral infusion of VFAs did not directly impact the tight junction concentrations, such as Claudin1, Occludin, and ZO-1. Lastly, the correlation analyses identified specific relationships between the ileal bacteria and epithelial health parameters, and Prevotella was positively correlated with IL-6 and IL-1β, while Bifidobacterium was positively correlated with IL-10. These results highlighted the crosstalk between VFAs, the ileal microbiome, and the health of the small intestine. Our findings had significant implications for optimizing ruminant nutrition, enhancing epithelial health, and promoting sustainable livestock production practices.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49358726","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}

引用次数: 0

Exploring Anaerobic Digestion from Mesophilic to Thermophilic Temperatures—Operational and Microbial Aspects 探索厌氧消化从中温到嗜热温度-操作和微生物方面

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-29 DOI: 10.3390/fermentation9090798

B. Steiniger, S. Hupfauf, H. Insam, C. Schaum

引用次数: 1

Aroma Compound Evolution during Fermentation 发酵过程中芳香化合物的进化

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-29 DOI: 10.3390/fermentation9090797

N. van Wyk

引用次数: 0

Advance in Heterologous Expression of Biomass-Degrading Auxiliary Activity 10 Family of Lytic Polysaccharide Monooxygenases 水解多糖单加氧酶10家族生物降解辅助活性的异源表达研究进展

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090795

Hongyu Zhang, Zixuan Zhou, Tingting Lou, Rong Xiang, Deguang Zhang, Danyun Wang, Suying Wang

引用次数: 0

Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage 接种干酪乳杆菌和肉毒葡萄球菌对鱿鱼鱼糜香肠品质的影响

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090794

Hongliang Mu, P. Weng, Zufang Wu

{"title":"Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage","authors":"Hongliang Mu, P. Weng, Zufang Wu","doi":"10.3390/fermentation9090794","DOIUrl":"https://doi.org/10.3390/fermentation9090794","url":null,"abstract":"Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48855496","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}

引用次数: 1

Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties 基于玉米芯的自释放碳生物膜载体的制备及其反硝化性能

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090796

Bao-Guo Wang, Jie Liu, Pengcheng Li, Xiaojie Chen, Xu Zhang, Chengcheng Wen

{"title":"Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties","authors":"Bao-Guo Wang, Jie Liu, Pengcheng Li, Xiaojie Chen, Xu Zhang, Chengcheng Wen","doi":"10.3390/fermentation9090796","DOIUrl":"https://doi.org/10.3390/fermentation9090796","url":null,"abstract":"Wastewater with a low carbon/nitrogen (C/N) ratio is widespread and difficult to treat. The addition of an external carbon source is an effective method for treating such wastewater. Therefore, we aimed to prepare a self-releasing carbon biofilm carrier using agricultural waste (corncobs), polyvinyl alcohol, and sponge iron in various ratios to provide a carbon source that would facilitate denitrification, providing an optimal environment for microorganisms. We found that the carbon release of the MAC biofilm carrier that accumulated over 60 d was 116.139 mg of chemical oxygen demand (COD)·g−1, whereas the accumulated total nitrogen release was approximately 0 mg·(g·d)−1. The NO3−-N removal rate after 24 h reached 98.1%, whereas the theoretical use rate of the carbon source (in terms of COD) was stable at 90.34%. In addition, the sum of the abundances of the denitrifying and cellulose-degrading bacteria was 49.89%. Furthermore, biofilm carriers are used as functional carriers that contribute to cellulose degradation, a process in which sponge iron produces Fe2+ to provide electron donors and shuttles for denitrifying bacteria and forms the iron cycle, thereby inducing an increase in microbial abundance; this increase then facilitates the microbial degradation of cellulose and synergistic denitrification through interspecific bacterial cooperation. This study provides a new and effective method for enhancing the denitrification of wastewater with low C/N ratios.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48864285","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}

引用次数: 0