Fermentation-Basel最新文献_第4页

Effect of Alkaline Mineral Complex Buffer Supplementation on Milk Performance, Serum Variables, Rumen Fermentation and Rumen Microbiota of Transition Dairy Cows 添加碱性矿物质复合缓冲液对过渡期奶牛产奶性能、血清变量、瘤胃发酵和瘤胃微生物群的影响

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090792

Cheng Guo, Fanlin Kong, Shengli Li, Xiaowei Wang, Xiaoge Sun, W. Du, Dongwen Dai, Shuo Wang, B. Xie, Xiaofeng Xu

{"title":"Effect of Alkaline Mineral Complex Buffer Supplementation on Milk Performance, Serum Variables, Rumen Fermentation and Rumen Microbiota of Transition Dairy Cows","authors":"Cheng Guo, Fanlin Kong, Shengli Li, Xiaowei Wang, Xiaoge Sun, W. Du, Dongwen Dai, Shuo Wang, B. Xie, Xiaofeng Xu","doi":"10.3390/fermentation9090792","DOIUrl":"https://doi.org/10.3390/fermentation9090792","url":null,"abstract":"The present study investigates the effect of 50 mL AMCB taken daily as a dietary supplement on the rumen fermentation, microbiota, and production performance of 40 Holstein dairy cows in the transition period with 2.76 ± 0.48 parity and 650 ± 25 kg body weight. AMCB supplementation stabilized rumen pH, improved rumen microbiota richness and partial probiotic colonization, and considerably increased dry matter intake, milk production, protein content, and yield. Moreover, after calving, AMCB supplementation considerably reduced the serum blood urea nitrogen, malondialdehyde, hydrogen peroxide, alanine aminotransferase, and aspartate transaminase levels and increased the serum immunoglobulin G and A levels. The results indicated that AMCB dietary supplementation improved postpartum dry matter intake, production performance, partial immune function, antioxidant capacity, and rumen microbiota richness in Holstein dairy cows in the transition period. AMC is an excellent candidate for use as a rumen buffer.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":"1 1","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69922698","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

Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier 以耶氏菌为基础的生物精炼厂的研究:制造甜味剂、化妆品成分和生物乳化剂的体外概念验证

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090793

Edina Eszterbauer, Á. Németh

{"title":"Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier","authors":"Edina Eszterbauer, Á. Németh","doi":"10.3390/fermentation9090793","DOIUrl":"https://doi.org/10.3390/fermentation9090793","url":null,"abstract":"Yarrowia lipolytica is a widely used microorganism in biotechnology since it is capable of producing a wide range of products (lipase, citric acid, polyols). A less-studied related strain is Y. divulgata, which is also capable of erythritol production in even higher concentration than most Y. lipolytica wild strains from glycerol as renewable feedstock. Thus, the aim of this work was to investigate Y. divulgata’s complex utilisation based on erythritol fermentation from glycerol to establish a Yarrowia-based biorefinery in which both the fermentation broth and separated cells are converted into high added-value products (erythritol, bioemulsifier, cosmetic ingredient, i.e., skin moisturizer). An important parameter of erythritol fermentation is an adequate oxygen level, so both the constant oxygen level and oxygen absorption rate were investigated regarding the three target products. DO (dissolved oxygen) = 10, 20, 30, 40% was examined in the bioreactor, and a KLa range of 18–655 h−1 was investigated in both the bioreactor and in different types of shaking flasks, applying two different glycerol levels (100–150 g/L). The results showed that the Yarrowia divulagata NCAIM 1485 strain could produce one of the highest amounts of erythritol (44.14 ± 1 g/L) among wild-type yeasts from 150 g/L glycerol beside a KLa value of 655 h−1. Cell-lysates skin hydrating activity was the highest (12%) when DO = 20% (KLa 26.4 h−1) was applied. In all cases, the collected samples had an emulsification index above 69% which did not decrease below 54% after 24 h, showing good stability. Since Y. divulgata fermentations resulted in three high added-value products at the same time from a renewable raw material (glycerol), we concluded that it is suitable for complex utilisation in a microbial biorefinery, since the fermentation broth can be used for the isolation of a sweetener and bioemulsifier; meanwhile, the separated cells can be processed for cosmetic application as a skin moisturizer.","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":"44990495","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

Single-Cell Oil Production by Engineered Ashbya gossypii from Non-Detoxified Lignocellulosic Biomass Hydrolysate 利用非脱毒木质纤维素生物质水解物制备工程棉蚜单细胞油

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-27 DOI: 10.3390/fermentation9090791

Miguel Francisco, Tatiana Q. Aguiar, Gabriel Abreu, S. Marques, F. Girio, L. Domingues

引用次数: 0

The Antioxidant Potential of Fermented Foods: Challenges and Future Trends 发酵食品的抗氧化潜力：挑战和未来趋势

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-27 DOI: 10.3390/fermentation9090790

M. Verni, C. Rizzello

引用次数: 0

Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314 利用凝固芽孢杆菌DSM2314蒸汽爆破蔗渣制乳酸研究

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-26 DOI: 10.3390/fermentation9090789

W. R. Alves, Thiago Alessandre da Silva, A. Zandoná Filho, Luiz Pereira Ramos

{"title":"Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314","authors":"W. R. Alves, Thiago Alessandre da Silva, A. Zandoná Filho, Luiz Pereira Ramos","doi":"10.3390/fermentation9090789","DOIUrl":"https://doi.org/10.3390/fermentation9090789","url":null,"abstract":"This work aimed at producing lactic acid (LA) from sugarcane bagasse after steam explosion at 195 °C for 7.5 and 15 min. Enzymatic hydrolysis was carried out with Cellic CTec3 and Cellic HTec3 (Novozymes), whereas fermentation was performed with Bacillus coagulans DSM2314. Water washing of pretreated solids before enzymatic hydrolysis improved both hydrolysis and fermentation yields. The presence of xylo-oligosaccharides (XOS) in substrate hydrolysates reduced hydrolysis efficiency, but their effect on fermentation was negligible. The presence of fermentation inhibitors in C5 streams was circumvented by adsorption on activated carbon powder with no detectable sugar losses. High carbohydrates-to-LA conversions (Yp/s) of 0.88 g·g−1 were obtained from enzymatic hydrolysates of water-washed steam-exploded materials that were produced at 195 °C, in 7.5 min, and the use of centrifuged-but-never-washed pretreated solids decreased Yp/s by 16%. However, when the detoxified C5 stream was added at a 10% ratio, Yp/s was raised to 0.93 g·g−1 for an LA productivity of 2.55 g·L−1·h−1. Doubling the pretreatment time caused a decrease in Yp/s to 0.78 g·g−1, but LA productivity was the highest (3.20 g·L−1·h−1). For pretreatment at 195 °C for 7.5 min, the elimination of water washing seemed feasible, but the use of longer pretreatment times made it mandatory to eliminate fermentation inhibitors.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42813580","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

Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines 序贯接种pulcherrima和酿酒酵母提高Pecorino白葡萄酒中萜烯含量的研究

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090785

G. Perpetuini, Alessio Pio Rossetti, Luca Quadrani, G. Arfelli, A. Piva, G. Suzzi, R. Tofalo

{"title":"Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines","authors":"G. Perpetuini, Alessio Pio Rossetti, Luca Quadrani, G. Arfelli, A. Piva, G. Suzzi, R. Tofalo","doi":"10.3390/fermentation9090785","DOIUrl":"https://doi.org/10.3390/fermentation9090785","url":null,"abstract":"The aim of this study was the evaluation of the effect of the sequential inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae for the production of Pecorino wine on the winery scale. Sequential inoculation allowed for wines with interesting oenological characteristics to be obtained. In particular, these wines showed a lower ethanol content than those obtained with S. cerevisiae alone, and the presence of M. pulcherrima induced a reduction in the wine titratable and volatile acidity of about 30%. The effect of M. pulcherrima was relevant also in terms of the volatile profile of the wines. In fact, an increase in the esters content of 60% and a reduction of 53% of the acetic acid was observed. Moreover, the sequential inoculation resulted in an increase in the terpenes content of about 80%. The wines also showed a different sensory profile; in fact, the wines obtained with the sequential inoculation showed higher scores than the other wines for the following descriptors: floral, tropical fruit, citrusy, balsamic, and freshness.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44358718","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

Use of a Highly Specialized Biocatalyst to Produce Lactate or Biohydrogen and Butyrate from Agro-Industrial Resources in a Dual-Phase Dark Fermentation 使用高度专业化的生物催化剂在双相黑暗发酵中从农业工业资源中生产乳酸或生物氢和丁酸

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090787

Octavio García-Depraect, E. León‐Becerril

{"title":"Use of a Highly Specialized Biocatalyst to Produce Lactate or Biohydrogen and Butyrate from Agro-Industrial Resources in a Dual-Phase Dark Fermentation","authors":"Octavio García-Depraect, E. León‐Becerril","doi":"10.3390/fermentation9090787","DOIUrl":"https://doi.org/10.3390/fermentation9090787","url":null,"abstract":"This study aimed at investigating the feasibility of using a highly specialized bacterial inoculum harboring lactic acid bacteria (LAB) and lactate-oxidizing, hydrogen-producing bacteria (LO-HPB) to produce either lactate or biohydrogen and butyrate from several agro-industrial resources via dual-phase dark fermentation. The feedstocks were fruit–vegetable waste, cheese whey, coffee wastewater, tequila vinasse, and maize processing wastewater, and were tested in both mono- and co-fermentation. The results obtained indicated that the biocatalyst used was able to perform a dual-phase lactate fermentation, producing high lactate (13.1–36.4 g/L), biohydrogen (0.2–7.5 NL H2/Lfeedstock, equivalent to 0.3–1.7 mol H2/mol hexose), and butyrate (3.3–13.9 g/L) with all the tested feedstocks. A series of self-fermentation tests were also performed with crude cheese whey and fruit–vegetable waste for comparison purposes. Compared to inoculum-aided fermentations, the self-fermentation exhibited a reduced bioconversion efficiency. Short-length 16S rRNA gene sequencing analysis showed that LO-HPB was the dominant microbial group (86.0%) in the biocatalyst, followed by acetic acid bacteria (5.8%) and LAB (5.7%). As expected, the molecular analysis also showed significant differences in the microbial community structure of the biocatalyst and those that evolved from self-fermentation. Besides lactate fermentation and oxidation, the biocatalyst also assisted the bi-phasic lactate fermentation via oxygen consumption, and apparently, via substrate hydrolysis. Overall, this study can lay the foundation for robust inoculum development, which is of special significance in the field of dark fermentation, and proposes an innovative bioprocess for agro-industrial valorization through a trade-off approach, tailoring the metabolic pathway to the target product(s).","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48842679","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

Process Sustainability Analysis of Biorefineries to Produce Biofertilizers and Bioenergy from Biodegradable Residues 生物炼油厂利用可生物降解残渣生产生物肥料和生物能源的过程可持续性分析

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090788

Johana Marisol Burbano-Cuasapud, J. Solarte-Toro, D. L. Restrepo-Serna, C. A. Cardona Alzate

{"title":"Process Sustainability Analysis of Biorefineries to Produce Biofertilizers and Bioenergy from Biodegradable Residues","authors":"Johana Marisol Burbano-Cuasapud, J. Solarte-Toro, D. L. Restrepo-Serna, C. A. Cardona Alzate","doi":"10.3390/fermentation9090788","DOIUrl":"https://doi.org/10.3390/fermentation9090788","url":null,"abstract":"The use of chemical fertilizers is essential for agricultural development when soils do not have the nutritional balance required for plants. The continuous use of chemical fertilizers has changed the soil physicochemical and biological properties. Biofertilizer production has been considered as an alternative to reduce chemical fertilizers dependence and the environmental impact. The aim of this study is the evaluation of three technologies for the production of biofertilizers and bioenergy at technical, economic, environmental, and social levels. Ammonium sulfate and digestate-based biofertilizers were obtained via anaerobic digestion; biochar was produced via gasification; and amino acids as plants biostimulants were obtained via protein hydrolysis. Different indicators were calculated for elucidating the sustainability of the processes. Technical, economic, environmental, and social analysis is performed for each of the biorefineries processing stage (complex and stand-alone) without considering the agronomic stage or other value chain links. Scenario 1 presented a positive impact on the economic, environmental, and social aspects since this process has a payback period of 10 years, a carbon footprint of 0.67 kg CO2-eq/kg product, and a potential to generate nine jobs in the Colombian context due to the products portfolio, in contrast with scenario 2 and 3. As conclusion, the integration of biofertilizers and bioenergy in biorefineries have the potential to expand the range of bioproducts and to increase the process sustainability.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43491827","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 the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans 探索非传统酵母在葡萄酒发酵中的潜力——以发酵酵母菌为重点

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090786

Madina Akan, Andreas Gudiksen, Y. Baran, Heike Semmler, S. Brezina, S. Fritsch, D. Rauhut, J. Wendland

{"title":"Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans","authors":"Madina Akan, Andreas Gudiksen, Y. Baran, Heike Semmler, S. Brezina, S. Fritsch, D. Rauhut, J. Wendland","doi":"10.3390/fermentation9090786","DOIUrl":"https://doi.org/10.3390/fermentation9090786","url":null,"abstract":"Despite the increasing number of publications on non-conventional yeasts (NCYs), many areas in this field remain poorly understood, making the examination of these strains important for determining their potential in wine fermentations. The amino acid metabolic pathways involved, particularly the catabolic Ehrlich pathway but also anabolic pathways such as the leucine biosynthesis pathway, are crucial for producing high-value aroma compounds that contribute to the final flavour of wine. We examined the potential use of Saccharomycopsis fermentans in wine fermentations. We selected mutant strains resistant to the toxic compound trifluoro-leucine (TFL), verified mutations in the SfLEU4 gene, and characterized the ability of the resulting strains to contribute to fermentation bouquets. Resistance to TFL relieves feedback inhibition in the leucine biosynthesis pathway and resulted in increased leucine biosynthesis. Concomitantly, the S. fermentans TFL-resistant mutants generated increased amounts of isoamyl alcohol and isovalerate during wine fermentation. Selection of TFL-resistant strains thus provides a generally applicable strategy for the improvement in NCYs and their utilization in co-fermentation processes for different grape must varieties.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49069421","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

Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage 白卤干酪生产中的还原钠：用于预测卤水和干酪在储存过程中特性的人工神经网络模型

IF 3.7 3区农林科学

Fermentation-Basel Pub Date : 2023-08-24 DOI: 10.3390/fermentation9090783

Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, R. Božanić, Ana Jurinjak Tušek

{"title":"Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage","authors":"Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, R. Božanić, Ana Jurinjak Tušek","doi":"10.3390/fermentation9090783","DOIUrl":"https://doi.org/10.3390/fermentation9090783","url":null,"abstract":"Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes including ripening in the brine. Thus, white brined cheese contains a high amount of NaCl, and frequent consumption might lead to excessive sodium intake, which nowadays, presents a global problem. Consequently, food industries have developed reduced sodium products by substitutional salts. Furthermore, various studies have indicated that increased sodium intake via the diet can be associated with cardiovascular diseases, a risk of digestive system cancer, obesity, and other conditions. Calcium salts (citrate and lactate) are safe for human health and can be added to various foods according to the quantum satis rule. The present study aimed to partially replace NaCl with Ca-citrate and Ca-lactate in proportions of 25% and 50%. Additionally, the study presents the possibility of applying Artificial Neural Network (ANN) models for the prediction of some brine and cheese properties. Methods: White brined cheese with substitutional salts in brine (25% and 50% Ca-citrate and 25% and 50% Ca-lactate) were produced and compared to the control cheese ripened in conventionally applied NaCl brine. The acidity, total dissolved solids, salt amount, conductivity, color, and textural and sensory properties were determined over the 28 days of cold storage. Results: The substitution of NaCl with Ca-citrate and Ca-lactate is promising for sodium reduction in white brined cheese, whereby the physical and chemical properties remain acceptable. The best sensory score gain occurred with a substitution of 25% NaCl with Ca-citrate. Furthermore, ANN models can be employed to predict brine and cheese properties during storage.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49475359","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