Fermentation最新文献

{"title":"Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing","authors":"Yuli Fang, Minghong Bian, Xuan Wu, Lemei Yuan, Qiang Xu, Weitao Zhou, Baolin Han","doi":"10.3390/fermentation10070353","DOIUrl":"https://doi.org/10.3390/fermentation10070353","url":null,"abstract":"Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious and has a crispy texture. Six periods were established during fermentation: day 0, day 2, day 5, day 8, day 11, and day 14. The results showed that the antioxidant capacity and organic acid content increased during the fermentation process, while the pH gradually decreased, indicating that suancai from the later periods was better for supplementing the human body with acid substances and eliminating free radicals. Twenty-six flavour compounds were identified, including alcohols, esters, ketones, and acids. Ethyl alcohol, 3-methyl-1-butanol, ethyl methanoate, and acetic acid were the main contributors to the flavour, imparting floral and fruity notes to the suancai. Five dominant bacterial genera (Lactobacillus, Leuconostoc, Weissella, Klebsiella, and unclassified_o__Lactobacillales) were identified via high-throughput sequencing during the fermentation process, and there were nine dominant fungal genera (Dipodascaceae_gen_Incertae_sedis, Mucor, Pichia, unclassified__f__Dipodascaceaet, Cyberlindnera, Diutina, Trichosporon, Saccharomycopsis, and Wickerhamomyces). Correlation analysis showed that the antioxidant capacity was positively correlated with genera such as Lactobacillus, Mucor, and Alternaria, indicating that these microorganisms have important roles in enhancing the antioxidant properties of suancai. Meanwhile, some genera, such as Microbacterium, Herbaspirillum, Mortierella, and Sampaiozyma, promote the synthesis of alcohols, esters, acids, and ketones. This study revealed the interactions between microorganisms and metabolites during the fermentation of western Sichuan Yi suancai and provided a scientific basis for further understanding the fermentation mechanism of traditional suancai and improving the fermentation process.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"34 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141652388","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":"Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies","authors":"Kexue Liang, Hongzhen Luo, Qi Li","doi":"10.3390/fermentation10070352","DOIUrl":"https://doi.org/10.3390/fermentation10070352","url":null,"abstract":"Monoclonal antibodies (mAbs) used in biomedical research and therapeutic applications are primarily produced by Chinese hamster ovary (CHO) cells via fed-batch culture. The growing need for elevated quantities of biologics mandates the continual optimization of the mAb production process. The development of an effective process control method is indispensable for the production of specified mAbs by CHO cells. In this study, the effects of the pH control strategy on CHO cell fed-batch culture to produce an antibody (EA5) were first investigated in a 3 L bioreactor. The results indicate that controlling the culture pH at 7.2 during the fed-batch stage could produce a higher EA5 titer of 6.1 g/L with a lower Man5 ratio of 2.2% by day 14. Based on this, an optimized CHO cell fed-batch culture was conducted in a 15 L bioreactor to verify its effectiveness and stability. In this case, on day 14, an EA5 titer of 6.5 g/L was achieved with productivity of 0.46 g/L/day, which was 1.07-fold higher compared to that of the culture in the 3 L bioreactor. Furthermore, regarding the product quality, a monomer abundance of 96.0%, a main peak of 55.0%, and a Man5 proportion of 2.4% were maintained in the 15 L bioreactor. In addition, different cell clarification processes were evaluated using the CHO cell culture broth from the 3 L and 15 L bioreactors to further improve productivity and economic performance. Overall, this study provides some directions for process intensification and improving the quality of mAbs produced by CHO cells in the biopharmaceutical industry.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"49 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653076","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":"Advances and Challenges in Biomanufacturing of Glycosylation of Natural Products","authors":"Shunyang Hu, Bangxu Wang, Liang Pei, Jisheng Wang, Ya Gan, Liangzhen Jiang, Bingliang Liu, Jie Cheng, Wei Li","doi":"10.3390/fermentation10070349","DOIUrl":"https://doi.org/10.3390/fermentation10070349","url":null,"abstract":"Glycosylation is one of the most common and important modifications in natural products (NPs), which can alter the biological activities and properties of NPs, effectively increase structural diversity, and improve pharmacological activities. The biosynthesis of glycosylation in natural products involves multiple complex biological processes, which are coordinated by many enzymes. UDP-glycosyltransferases (UGTs) play a crucial role in glycosylation modification, and have attracted long-term and widespread research attention. UGTs can catalyze the O-, C-, S-, and N-glycosylation of different substrates, producing a variety of glycosides with broad biological activity, while improving the solubility, stability, bioavailability, pharmacological activity, and other functions of NPs. In recent years, the rapid development of synthetic biology and advanced manufacturing technologies, especially the widespread application of artificial intelligence in the field of synthetic biology, has led to a series of new discoveries in the biosynthesis of NP glycosides by UGT. This work summarizes the latest progress and challenges in the field of NP glycosylation, covering the research results and potential applications of glycosylated derivatives of terpenes, flavonoids, polyphenols, aromatic compounds, and other compounds in terms of biogenesis. Looking to the future, research may leverage artificial intelligence-driven synthetic biology techniques to decipher genes related to the synthetic pathway, which is expected to further promote the large-scale synthesis and application of glycosylated NPs, and increase the diversity of NPs in the pharmaceutical, functional food, and cosmetic industries.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"80 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664636","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":"Unveiling the Impact of Lactic Acid Bacteria on Blood Lipid Regulation for Cardiovascular Health","authors":"Birsen Yılmaz, Neslihan Arslan, Teslime Özge Şahin, Duygu Ağadündüz, F. Ozogul, J. Rocha","doi":"10.3390/fermentation10070350","DOIUrl":"https://doi.org/10.3390/fermentation10070350","url":null,"abstract":"Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to different health-promoting benefits; however, in recent years, emerging evidence suggests a contribution of LAB to blood lipid regulation and cardiovascular health via certain mechanisms. Different potential mechanisms for the lipid regulatory effects of LAB may include the interaction of hydroxymethylglutaryl-CoA (HMG-CoA) reductase and bile salt hydrolase activity and bile salt metabolism; gut microbiome modulation; and regulation of mRNA expression of genes related to fat metabolism in animal models and human studies. This review comprehensively aims to answer whether/how LAB influence blood lipids in both animal models and human studies while also uncovering the underlying mechanisms linking LAB to lipid metabolism.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"114 44","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141666015","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":"Pomegranate Wine Production and Quality: A Comprehensive Review","authors":"Kasiemobi Chiagozie Ezeora, M. Setati, O. A. Fawole, U. L. Opara","doi":"10.3390/fermentation10070348","DOIUrl":"https://doi.org/10.3390/fermentation10070348","url":null,"abstract":"Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum L.) is a super fruit known for its richness in bioactive compounds that have been reported to have several therapeutic properties against non-communicable diseases. Diverse products can be obtained from the valorization of pomegranate fruit, including wines, supplements, dried arils, juices, vinegar, and syrup. There is no literature evidence of the optimization of the fermentation processes of pomegranate juice that explores the relationships between multiple factors and their interactions. This review provides an overview of the composition of pomegranate fruit and the related health benefits for human health. It also discusses the ways in which pomegranate wine fermentation is impacted by pre-fermentation and fermentation factors. Additionally, it highlights the different subjective and objective techniques for analyzing pomegranate wine quality and the advancement of technologies such as sensors to replace traditional methods of sensory evaluation. It provides comprehensive insights into how different fermentation factors interact and can improve the bioprocess, leading to the production of high-quality wine.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141679078","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":"Effects of Neolamarckia cadamba Leaf Extract on Dynamic Fermentation Characteristics and Bacterial Community of Stylosanthes guianensis Silage","authors":"Peishan Huang, Mengmeng Chen, Dekui Chen, Meiqi Zang, Weiling Zhang, Xiyue Lin, Hongyan Han, Qing Zhang","doi":"10.3390/fermentation10070347","DOIUrl":"https://doi.org/10.3390/fermentation10070347","url":null,"abstract":"This study focused on exploring the effects of Neolamarckia cadamba leaf extract (NE) on the fermentation process and bacterial community of stylo (Stylosanthes guianensis) silage. Fresh raw materials of stylo were ensiled with 0%, 1%, and 2% NE, and various fermentation parameters, nitrogen components, and microbial compositions were analyzed at different time points (days 3, 7, 14, and 30) during the ensiling process. The experiment showed that, in comparison to the control group, incorporating NE into the ensiling process resulted in improved fermentation parameters, including increased lactic acid and acetic acid levels, as well as decreased pH, coliform population, and ammonia nitrogen concentration. Moreover, the relative abundances of Lactobacillus and Pediococcus were augmented, while the growth of Enterobacter was inhibited by the NE addition. These results suggest that NE has potential as a novel additive for silage, promoting a reduction in harmful bacteria and enhancements in the nutritional quality and fermentation characteristics of stylo silage.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"20 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141685787","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":"Online Monitoring of the Temperature and Relative Humidity of Recycled Bedding for Dairy Cows on Dairy Farms","authors":"Yong Wei, Kun Liu, Yaao Li, Zhixing Li, Tianyu Zhao, Pengfei Zhao, Yayin Qi, Meiying Li, Zongyuan Wang","doi":"10.3390/fermentation10070346","DOIUrl":"https://doi.org/10.3390/fermentation10070346","url":null,"abstract":"In large-scale dairy farming, the use of high-temperature-fermented dairy manure bedding instead of rice husk-based bedding and other commercial types of bedding is widely favored. Strip-stacking aerobic fermentation is the main production method of dairy manure bedding, but it has problems including unstable fermentation and the secondary breeding of pathogens. In this work, a multi-probe, integrated, online monitoring system for temperature and relative humidity was used for fermentation process optimization. The effects of the temporal and spatial distribution of fermentation temperature and relative humidity on the nutrient content curve and the moisture and ash content of manure bedding materials were systematically studied. The effect of the fermentation process on the retention rate of effective bedding materials (cellulose, hemicellulose, and lignin) was analyzed. The experiments proved that high-quality bedding material can be obtained through reasonable stacking fermentation. The fabricated bedding material has a total dry base content consisting of cellulose, hemicellulose, and lignin of 78%, an ash content of 6%, and a nutrient content of 17%. The obtained bedding material was produced to increase the bed rest rate and continuously inhibit the bedding bacteria content, keeping it at a low level for 5 days. This study proves that temperature and humidity monitoring can guide the optimization of the strip-stacking fermentation process of dairy manure and that it can be applied to large-scale farms to improve fermentation parameters.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"20 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141698761","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":"Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential","authors":"Sungmin Bae, Sungmin Bae, Sung Jin Park, Pomjoo Lee, Chang-Gu Hyun","doi":"10.3390/fermentation10070345","DOIUrl":"https://doi.org/10.3390/fermentation10070345","url":null,"abstract":"In this study, we analyzed the microbial community of traditional fermented foods of Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use as cosmetic ingredients. Firstly, we examined the microbial communities of Omphalius rusticus Jeotgal (OR), Spratelloides gracilis Jeotgal (SG), Chromis notata Jeotgal (CN), Turbo cornutus Jeotgal (TC), Trichiurus lepturus intestine Jeotgal (TL), Branchiostegus japonicus Sweet Rice Punch (BJ), Salted Anchovy Sauce (SA), Jeju Soy Sauce (JSS), and Jeju Soybean Paste (JSP). We found that Latilactobacillus sakei (87.2%), Tetragenococcus halophilus (37.7%), T. halophilus (96.8%), Bacillus subtilis (23.4%), T. halophilus (71.3%), L. sakei (53.7%), Lentibacillus sp. (42.9%), Enterococcus durans (14.6%), and E. durans (32.8%) were the dominant species. Secondly, to study the nine Jeju fermented foods’ anti-inflammatory and anti-melanogenic effects, we employed RAW 264.7 and B16F10 cells, classic cell models for inflammation and melanogenesis studies. Ethyl acetate extracts of the nine Jeju fermented foods all inhibited nitric oxide (NO) and melanin production in a concentration-dependent manner. Thirdly, to test the applicability of the nine Jeju fermented foods to human skin, we used the MTT assay to assess their cytotoxic effects on human keratinocytes (HaCaT cells). Finally, the topical applicability of the nine Jeju fermented foods was tested through primary skin irritation, and it was found that they did not cause any adverse effects. Therefore, extracts from the nine Jeju fermented foods have potential applications as ingredients in anti-inflammatory and anti-melanogenic products and can be used in the cosmetic industry.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"71 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141691371","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":"Bacterial Nanocellulose Produced by Cost-Effective and Sustainable Methods and Its Applications: A Review","authors":"S. Taokaew","doi":"10.3390/fermentation10060316","DOIUrl":"https://doi.org/10.3390/fermentation10060316","url":null,"abstract":"This review discusses the recent advancements in cost-effective fermentation methods for producing bacterial nanocellulose (BC) from food and agro-industrial waste. Achieving economical cell culture media is crucial for large-scale BC production, requiring nutrient-rich media at low cost to maximize cellulose yield. Various pretreatment methods, including chemical, physical, and biological approaches, are stated to break down waste into accessible molecules for cellulose-producing bacteria. Additionally, strategies such as dynamic bioreactors and genetic engineering methods are investigated to enhance BC production. This review also focuses on the environmental impact assessment and updated application challenges of BC such as medical applications, energy storage/electronics, filtration membranes, and food packaging. By providing insights from the recent literature findings, this review highlights the innovative potential and challenges in economically and efficiently producing BC from waste streams.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"76 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141342549","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":"Precision Fermentation as an Alternative to Animal Protein, a Review","authors":"M. M. Knychala, Larissa A. Boing, J. Ienczak, Débora Trichez, B. Stambuk","doi":"10.3390/fermentation10060315","DOIUrl":"https://doi.org/10.3390/fermentation10060315","url":null,"abstract":"The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"44 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141340119","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}