Fermentation最新文献_第8页

Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine 酿造过程中的亚硫酸盐管理及其对索拉里葡萄酒风味的影响

Fermentation Pub Date : 2024-04-12 DOI: 10.3390/fermentation10040210

T. Toldam-Andersen, Shujuan Zhang, Jing Liu, W. Bredie, Mikael Agerlin Petersen

{"title":"Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine","authors":"T. Toldam-Andersen, Shujuan Zhang, Jing Liu, W. Bredie, Mikael Agerlin Petersen","doi":"10.3390/fermentation10040210","DOIUrl":"https://doi.org/10.3390/fermentation10040210","url":null,"abstract":"Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juice’ (50 mg/L SO2 added to juice pre-fermentation), ‘Control’ (60 mg/L SO2 added post-fermentation), ‘Low SO2’ (50 mg/L SO2 post-fermentation), ‘High SO2’ (100 mg/L SO2 post-fermentation), and ‘No SO2’ (no SO2 added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO2 added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO2’ and ‘SO2 in juice’ wines. The data underscore the significant influence of SO2 management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO2 interventions during winemaking to enhance sensory quality over time.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"23 50","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711486","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

Metabolic Engineering for Efficient Synthesis of Patchoulol in Saccharomyces cerevisiae 在酿酒酵母中高效合成藿香正气水的代谢工程

Fermentation Pub Date : 2024-04-12 DOI: 10.3390/fermentation10040211

Qiu Tao, G. Du, Jian Chen, Juan Zhang, Zheng Peng

引用次数: 0

Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential 具有健康促进潜力的地方辣椒中的新型乳酸菌菌株

Fermentation Pub Date : 2024-04-11 DOI: 10.3390/fermentation10040209

Ivana Micaela Nuñez, M. Verni, Fernando Eloy Argañaraz Martinez, J. D. Babot, Victoria Terán, M. E. Danilovich, Elena Cartagena, María Rosa Alberto, M. Arena

{"title":"Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential","authors":"Ivana Micaela Nuñez, M. Verni, Fernando Eloy Argañaraz Martinez, J. D. Babot, Victoria Terán, M. E. Danilovich, Elena Cartagena, María Rosa Alberto, M. Arena","doi":"10.3390/fermentation10040209","DOIUrl":"https://doi.org/10.3390/fermentation10040209","url":null,"abstract":"This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as Lactilactobacillus curvatus and Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifying capacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable co-aggregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"27 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140714344","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

Exploring the Intestinal Microbial Community of Lantang Pigs through Metagenome-Assembled Genomes and Carbohydrate Degradation Genes 通过元基因组组装基因组和碳水化合物降解基因探索蓝塘猪肠道微生物群落

Fermentation Pub Date : 2024-04-11 DOI: 10.3390/fermentation10040207

Jianbo Yang, Ying Fan, Rui Jin, Yunjuan Peng, Jianmin Chai, Xiaoyuan Wei, Yunxiang Zhao, Feilong Deng, Jiangchao Zhao, Ying Li

{"title":"Exploring the Intestinal Microbial Community of Lantang Pigs through Metagenome-Assembled Genomes and Carbohydrate Degradation Genes","authors":"Jianbo Yang, Ying Fan, Rui Jin, Yunjuan Peng, Jianmin Chai, Xiaoyuan Wei, Yunxiang Zhao, Feilong Deng, Jiangchao Zhao, Ying Li","doi":"10.3390/fermentation10040207","DOIUrl":"https://doi.org/10.3390/fermentation10040207","url":null,"abstract":"High-fiber, low-cost agricultural byproducts offer a sustainable alternative for mitigating the competition for crops between humans and livestock. Pigs predominantly utilize dietary fibers through the process of microbial fermentation within the gut. This study explored the gut microbiota and the capacity for carbohydrate degradation in 30 individual Lantang pigs, a breed indigenous to China. Through metagenomic analysis, a total of 671 metagenome-assembled genomes (MAGs) were assembled and assigned into 14 bacterial and 1 archaeal phylum, including 97 species from uncultured microbes. The phylum with the highest abundance were identified as Bacillota_A, Bacteroidota, and Bacillota. Remarkably, the investigation revealed nearly 10,000 genes implicated in the degradation of carbohydrates, with a pronounced prevalence within five principal bacterial genera: Prevotella, Cryptobacteroides, Gemmiger, Vescimonas, and Faecousia. Additionally, 87 distinct types of carbohydrate-degrading enzymes were exclusively identified within the gut microbiota of the Lantang pig. These insights not only enhance our understanding of the microbial diversity specific to native Chinese pig breeds but also augment the body of research regarding porcine fiber degradation capabilities. The implications of this study are twofold: it provides strategic directions for optimizing feed efficiency and reducing breeding costs, and it furnishes an expanded gene pool for the microbial synthesis of industrial enzymes in the future.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"31 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140713367","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

Efficient Secretory Expression for Mammalian Hemoglobins in Pichia pastoris 哺乳动物血红蛋白在 Pichia pastoris 中的高效分泌表达

Fermentation Pub Date : 2024-04-11 DOI: 10.3390/fermentation10040208

Chenyang Li, Tao Zhang, Zhengshan Luo, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao

{"title":"Efficient Secretory Expression for Mammalian Hemoglobins in Pichia pastoris","authors":"Chenyang Li, Tao Zhang, Zhengshan Luo, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao","doi":"10.3390/fermentation10040208","DOIUrl":"https://doi.org/10.3390/fermentation10040208","url":null,"abstract":"Mammalian hemoglobins (HB) are a kind of heme-binding proteins that play crucial physiological roles in various organisms. The traditional techniques employed for the extraction of HB are expensive and time-consuming, while the yields of mammalian HB in previous reports were quite low. The industrial Pichia pastoris is a highly effective platform for the secretory expression of heterologous proteins. To achieve efficient secretory expression of HB in P. pastoris, multiple strategies were applied, including the selection of a suitable host, the screening of optimal endogenous signal peptides, the knockout of VPS10, VTH1, and PEP5, and the co-expression of Alpha-Hemoglobin Stabilizing Protein (AHSP). In addition, the conditions for producing HB were optimized at shaking-flask level (BMMY medium with 100 mg/L of hemin, 2% methanol, and 24 °C). Based on these conditions, the higher titers of bovine hemoglobin (bHB, 376.9 ± 13.3 mg/L), porcine hemoglobin (pHB, 119.2 ± 7.3 mg/L), and human hemoglobin (hHB, 101.1 ± 6.7 mg/L) were achieved at fermenter level. The engineered P. pastoris strain and comprehensive strategies can also be applied to facilitate the synthesis of other high-value-added hemoproteins or hemoenzymes.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"84 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140713544","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

A Study of Condensates Collected during the Fermentation of Grape Must 对葡萄汁发酵过程中收集的冷凝物的研究

Fermentation Pub Date : 2024-04-10 DOI: 10.3390/fermentation10040206

Jakub Humaj, M. Baroň, M. Kumsta, Jiri Sochor, Pavel Pavlousek

{"title":"A Study of Condensates Collected during the Fermentation of Grape Must","authors":"Jakub Humaj, M. Baroň, M. Kumsta, Jiri Sochor, Pavel Pavlousek","doi":"10.3390/fermentation10040206","DOIUrl":"https://doi.org/10.3390/fermentation10040206","url":null,"abstract":"This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monitored throughout the whole fermentation process of the Riesling variety. In the second part, the condensates from three different grape varieties (Riesling, Merlot, Sauvignon blanc) were investigated and the total content of the selected volatile substances was measured at the end of the fermentation. Attention was focused on the measurements using a GC-MS (gas chromatography-mass spectrometry) for the volatile substances: isoamyl alcohol, isobutyl alcohol, 1-propanol, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, acetaldehyde, acetic acid, and acetoin. In addition, changes in the alcohol content of the condensate, with respect to the fermentation phase, were analysed. From the results of part 1, the quantity of the substances under investigation produced during fermentation was determined. The highest concentration of flavour compounds was during the fourth and fifth days of fermentation. The most dominant substance was isoamyl alcohol with a concentration of 1267 mg−1.The results of part 2 led to a comparison of the overall profile of volatiles between the varieties. The results showed that the condensates have both a high content of volatile substances and of alcohol. It was also shown that the Sauvignon blanc variant had the highest number of volatile compounds in the representation. The Merlot and Riesling variants were very similar. This product has an exceptionally high potential for further use in the wine or food industry.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140717866","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 Chemical and Microbial Additives on Fermentation Profile, Chemical Composition, and Microbial Populations of Whole-Plant Soybean Silage 化学和微生物添加剂对全株大豆青贮发酵概况、化学成分和微生物种群的影响

Fermentation Pub Date : 2024-04-10 DOI: 10.3390/fermentation10040204

J. Gandra, C. Takiya, Tiago Antonio Del Valle, C. A. Pedrini, E. Gandra, G. Antonio, E. R. De Oliveira, Igor Kieling Severo, F. Rennó

{"title":"Effect of Chemical and Microbial Additives on Fermentation Profile, Chemical Composition, and Microbial Populations of Whole-Plant Soybean Silage","authors":"J. Gandra, C. Takiya, Tiago Antonio Del Valle, C. A. Pedrini, E. Gandra, G. Antonio, E. R. De Oliveira, Igor Kieling Severo, F. Rennó","doi":"10.3390/fermentation10040204","DOIUrl":"https://doi.org/10.3390/fermentation10040204","url":null,"abstract":"This study evaluated the effects of two chemical additives or a microbial inoculant on chemical composition and DM losses in whole-plant soybean silage. One-hundred and twenty mini-silos were used in a completely randomized design experiment with the following treatments: water without chloride (control, CON); a microbial inoculant (INO); a chemical additive containing 35–45% formic acid (FA type); and another chemical additive containing 50–60% propionic acid (PA type). Data were analyzed using mixed models of SAS, and treatment differences were evaluated by the following orthogonal contrasts: C1 = CON vs. additives (INO + FA type + PA type); C2 = INO vs. chemical additives (FA type + PA type); and C3 = PA type vs. FA type. Silage pH and ammonia nitrogen concentration were decreased, and concentrations of lactic acid and acetic acid were increased with additives. Counts of lactic acid bacteria were higher in silages with INO than with chemical additives. DM recovery increased with FA type and PA type. Additives increased DM and CP concentrations. Silage A-fraction proportion was greater with additives. Additives, particularly FA type and PA type, improved chemical composition and fermentative profile and reduced undigestible proportions of protein in whole-plant soybean silage. Chemical additives were more effective in reducing silage DM losses than INO.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"1983 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140718853","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

Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations 隐翅虫高细胞密度饲料批量栽培研究

Fermentation Pub Date : 2024-04-10 DOI: 10.3390/fermentation10040203

K. Dubencovs, A. Suleiko, Anastasija Šuleiko, Elina Didrihsone, Mara Grube, K. Shvirksts, J. Vanags

{"title":"Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations","authors":"K. Dubencovs, A. Suleiko, Anastasija Šuleiko, Elina Didrihsone, Mara Grube, K. Shvirksts, J. Vanags","doi":"10.3390/fermentation10040203","DOIUrl":"https://doi.org/10.3390/fermentation10040203","url":null,"abstract":"Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of using C. cohnii for industrial-scale production are associated with low PUFA productivity. One of the means of increasing the PUFA synthesis rate is to maintain the medium component concentrations at optimal values throughout cultivation, thus increasing PUFA production efficiency, which can result in the successful transfer of the process to pilot and/or industrial scale. The goal of the present research was to develop techniques for increasing the efficiency of PUFA production via C. cohnii cultivation. Multiple experiments were carried out to test and fine-tune the cultivation medium composition and oxygen transfer factors. The biomass yields from individual components, yeast extract, sea salts, and glucose amounted to 5.5, 0.65, and 0.61 g·g−1, respectively. C. cohnii cell susceptibility to mechanical damage was experimentally evaluated. Power inputs of <276.5 W/m3 did not seem to promote cell destruction when Pitched-blade impellers were used. The obtained cultivation conditions were shown to be efficient in terms of increasing the biomass productivity and the omega-3 fatty acid content in C. cohnii. By using the applied methods, the maximal biomass productivity reached 8.0 g·L−1·day−1, while the highest obtained biomass concentration reached 110 g·L−1. A steady increase in the concentration of PUFAs during cultivation was observed from the FTIR data.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"175 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140716713","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 Total Mixed Ration on Growth Performance, Rumen Fermentation, Nutrient Digestion, and Rumen Microbiome in Angus Beef Cattle during the Growing and Fattening Phases 全混合日粮对生长期和育肥期安格斯肉牛的生长性能、瘤胃发酵、营养消化和瘤胃微生物组的影响

Fermentation Pub Date : 2024-04-10 DOI: 10.3390/fermentation10040205

Wei Li, Boping Ye, B. Wu, Xin Yi, Xiang Li, Runa A, Xiaojing Cui, Zhiyu Zhou, Yang Cheng, Xiaowen Zhu, Xiren Tang, Xinyue Fu, Ning Li, Hao Wu, Zhenming Zhou

{"title":"Effect of Total Mixed Ration on Growth Performance, Rumen Fermentation, Nutrient Digestion, and Rumen Microbiome in Angus Beef Cattle during the Growing and Fattening Phases","authors":"Wei Li, Boping Ye, B. Wu, Xin Yi, Xiang Li, Runa A, Xiaojing Cui, Zhiyu Zhou, Yang Cheng, Xiaowen Zhu, Xiren Tang, Xinyue Fu, Ning Li, Hao Wu, Zhenming Zhou","doi":"10.3390/fermentation10040205","DOIUrl":"https://doi.org/10.3390/fermentation10040205","url":null,"abstract":"This study investigates the impact of varying concentrate levels in the diets of Angus beef cattle on their performance, nutrient digestion, and metabolism during the growth (7 to 12 months) and fattening (13 to 30 months) phases. Fifteen Angus steers were continuously fed and divided into low-concentrate (L) and high-concentrate (H) groups based on the fattening period and dietary formulations. Throughout each 9-week trial phase, a comprehensive range of parameters was systematically measured, including dry matter intake (DMI), average daily gain (ADG), gain-to-feed ratio (G/F), blood parameters, rumen fluid composition, and microbial diversity. In the fattening phases, an increase in concentrate levels resulted in a significant rise in the cattle’s DMI. Although there was a minor increase in ADG compared to the growing phases, this increase was not statistically significant. The efficiency of nitrogen (N) utilization in the cattle decreased, accompanied by a significant reduction in the apparent digestibility of nutrients. Ruminal fermentation produced more energy substances; however, there was a notable decrease in the abundance of fiber-decomposing microbes (such as the NK4A214_group, Ruminococcus, Papillibacter, and Acetitomaculum) and a significant increase in the abundance of starch-degrading microbes (including Bacteroidota and Prevotellaceae). Additionally, there was a significant reduction in the abundance of immune system-related functional pathways. This suggests that high-concentrate fattening does not necessarily lead to improved growth performance and may negatively affect metabolic health and nutrient digestion.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"2003 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140718698","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

Continuous Secretion of Human Epidermal Growth Factor Based on Escherichia coli Biofilm 基于大肠杆菌生物膜的人类表皮生长因子连续分泌技术

Fermentation Pub Date : 2024-04-09 DOI: 10.3390/fermentation10040202

Chong Zhang, Jinglin Liao, Yuancong Li, Shuli Liu, Mengting Li, Di Zhang, Zhenyu Wang, Dong Liu, Hanjie Ying

{"title":"Continuous Secretion of Human Epidermal Growth Factor Based on Escherichia coli Biofilm","authors":"Chong Zhang, Jinglin Liao, Yuancong Li, Shuli Liu, Mengting Li, Di Zhang, Zhenyu Wang, Dong Liu, Hanjie Ying","doi":"10.3390/fermentation10040202","DOIUrl":"https://doi.org/10.3390/fermentation10040202","url":null,"abstract":"Human epidermal growth factor (hEGF) holds significant importance in the fields of medicine and cosmetics. Therefore, it becomes imperative to develop a highly efficient fermentation system for hEGF production. In this study, a stable hEGF-secreting expression strain was created by integrating the hEGF gene into the genome of Escherichia coli (E. coli) BL21, and an immobilized fermentation system was developed based on biofilm to facilitate continuous hEGF production. After optimization of fermentation conditions and gene dosage, the production of hEGF was increased from 13.9 mg/L to 52.4 mg/L in free-cell fermentation. Moreover, genetic modifications targeting dgcC, csgD, bcsA, and bcsB proved to enhance biofilm formation. When the bcsB was overexpressed in BL21-hEGF-C5, the biofilm-forming ability was enhanced by 91.1% and the production of hEGF was increased by 28% in biofilm-immobilized continuous fermentation. In conclusion, this study successfully confirms the feasibility of continuous hEGF production through the biofilm system of E. coli, providing valuable insights for the development of other proteins in the field of continuous biomanufacturing.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"55 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140721762","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