Fermentation最新文献

{"title":"Anti-Anemic and Anti-Dyspepsia Potential of Yogurt with Carao (Cassia grandis) in Rat Model","authors":"Jhunior Marcía, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, D. Martín-Vertedor, Ajitesh Yadav, Ricardo S Aleman","doi":"10.3390/fermentation10040199","DOIUrl":"https://doi.org/10.3390/fermentation10040199","url":null,"abstract":"Iron deficiency anemia is a significant health problem in developing countries and this is rising, particularly in children and pregnant women. Several therapeutic properties have been attributed to Cassia grandis (carao), including the treatment against anemia, a laxative effect, and the reduction of bleeding. Yogurt is a vehicle for functional ingredients. As a result, this investigation aims to examine the application of Cassia grandis pulp as an anti-anemic and anti-dyspepsia agent in enriched yogurt. Carao pulp powder was added to milk at 0%, 0.5%, 1%, and 3% to produce yogurt. The bioavailability characteristics of iron deficiency anemia were analyzed in albino rats, which were studied for 4 weeks. Other groups of rats were used to set up the dyspepsia model by being fed a high-fat and high-calorie diet. Intestinal propulsion rate, gastric emptying rate, small intestinal contraction, motilin levels, and intestinal muscle tension were analyzed in rats with dyspepsia. Yogurt with 3% carao pulp powder restored ferritin, hemoglobin, total protein and iron at the end of the 4-week feeding period, with significant competition revealed in calcium and zinc absorbance. Furthermore, yogurt with 3% carao pulp powder improved intestinal propulsion rate, gastric emptying rate, small intestinal contraction, motilin levels, and intestinal muscle tension in dyspepsia rats. Carao can be recommended as an anti-anemia supplement in yogurt fortification.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"157 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140731169","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":"Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria","authors":"João Mota, Alice Vilela","doi":"10.3390/fermentation10040200","DOIUrl":"https://doi.org/10.3390/fermentation10040200","url":null,"abstract":"This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a distinctive agricultural product in 2018, producers have been faced with a diverse array of challenges, ranging from reducing the high alcohol content to preserving the inherent sweetness. Through an exhaustive exploration of acetic fermentation processes and the indispensable role of AAB, this review meticulously elucidates the complex biochemistry underlying vinegar formation, delving into the nuanced interactions between microbial activity and chemical composition. Furthermore, this review underscores the importance of sensory characteristics and consumer perception derived from vinegar production, providing invaluable insights into these fermented products’ sensory profiles and marketability. In summary, this study offers valuable insights into the evolution of port wine into vinegar, highlighting its significance in agricultural and culinary contexts.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140728524","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":"Ordered Changes in Methane Production Performance and Metabolic Pathway Transition of Methanogenic Archaea under Gradually Increasing Sodium Propionate Stress Intensity","authors":"Mengxi Liu, Yuanyuan Li, Zehui Zheng, Lin Li, Jianjun Hao, Shuang Liu, Yaya Wang, Chuanren Qi","doi":"10.3390/fermentation10040201","DOIUrl":"https://doi.org/10.3390/fermentation10040201","url":null,"abstract":"This study examined the impact of sodium propionate concentration (0–40 g/L) on the methanogenic archaea in an inoculum which was cultured in basal nutrient medium, exploring its mechanisms and nonlinear stress intensity. The results indicated that at low concentrations, propionate-maintained homeostasis of the anaerobic digestion (AD) system and enriched Methanosaeta. However, when the concentration exceeded 16 g/L, the stability of the AD system was disrupted. The methanogenic pathway shifted towards a predominantly hydrogenotrophic pathway, resulting in a significant increase in methane yield. Below concentrations of 28 g/L, the AD system gradually enhanced its ability to utilize propionate in an orderly manner. At concentrations of 24–28 g/L, genera (e.g., Advenella and Methanosarcina) were enriched to adapt to the high-VFA environment. This was accompanied by a significant upregulation of genes related to the methylotrophic and hydrogenotrophic pathways, effectively mitigating propionate inhibition and enhancing methanogenesis. Conversely, excess concentrations (>30 g/L) suppressed methanogenesis-related genes and led to methane production arrest despite activating specialized propionate-metabolizing bacteria such as genus Pelotomaculum schinkii. As such, an increase in the stress intensity of propionate promotes a change in the metabolic pathways of methanogens and increases methane production; however, excessive sodium propionate was not conducive to maintaining the steady state of the system.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"169 S365","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140730959","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":"The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain","authors":"Marina Gonzalez-Ramirez, M. Gallardo-Fernández, A. Cerezo, Ricardo Bisquert, Eva Valero, A. Troncoso, M. C. García-Parrilla","doi":"10.3390/fermentation10040198","DOIUrl":"https://doi.org/10.3390/fermentation10040198","url":null,"abstract":"Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, and wine. Its presence in wines is partly due to its production during alcoholic fermentation by yeast through a hydroxylation of tyrosol formed through the Ehrlich pathway. This work aims to explore the influence of yeast assimilable nitrogen (YAN) and glucose content as precursors of HT formation during alcoholic fermentation. Commercial Saccharomyces cerevisiae QA23 and its metabolically engineered strain were used to ferment synthetic must. Each strain was tested at two different YAN concentrations (210 and 300 mg L−1) and two glucose concentrations (100 and 240 g L−1). This work confirms that the less YAN and the more glucose, the higher the HT content, with fermentations carried out with the metabolically engineered strain being the ones with the highest HT content (0.6 mg L−1).","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"16 s1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140742657","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":"Eriobotrya japonica Fermentation with Plant-Derived Lactiplantibacillus plantarum MSC-5T Ameliorates Antioxidant Activity in HEK293 Cells","authors":"Narandalai Danshiitsoodol, Yusuke Inoue, Sachiko Sugimoto, Shrijana Shakya, M. Noda, Masanori Sugiyama","doi":"10.3390/fermentation10040197","DOIUrl":"https://doi.org/10.3390/fermentation10040197","url":null,"abstract":"Oxidative stress from an excess of radical compounds generally impacts apoptosis and inflammation. The use of probiotics, therefore, has emerged as a favorable tool to suppress the formation of reactive oxygen species. In the present study, we investigated the antioxidant activity of plant-derived Lactiplantibacillus (L.) plantarum MSC-5T fermented in Eriobotrya japonica (EJ) aqueous extract. In the in vitro study, the extract fermented with the MSC-5T strain markedly decreased the cell death of H2O2-induced HEK293 cells. In addition, the fermented extract showed a protective effect against fungal toxin ochratoxin A (OTA) and citrinin (CTN). Regarding the evaluation of glutathione homeostasis, it can be clearly seen that pretreatment of HEK293 cells with fermented EJ extract greatly increased glutathione (GSH) levels, while unfermented extract did not affect the cellular GSH content. Furthermore, we identified a bioactive compound as pyrocatechol, which displayed significant antioxidation activity. The extract fermented for 48 h with the MSC-5T strain in EJ extract produces 167.4 μg/mL pyrocatechol.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"40 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140752154","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":"Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation","authors":"Hongzhi Ma, Yueyao Wang, Pin Lv, Jun Zhou, M. Gao, Dayi Qian, Bo Song, Qun-chao Wang","doi":"10.3390/fermentation10040194","DOIUrl":"https://doi.org/10.3390/fermentation10040194","url":null,"abstract":"This study focused on the co-fermentation of food waste and tissue paper to produce ethanol, which will eliminate the need for additional nitrogen sources and nutrients, thereby reducing production costs. In response to the inhibitory effect of the high concentrations of glucose present in mixed-substrate hydrolysates on xylose fermentation, a co-fermentation process using Saccharomyces cerevisiae and Candida shehatae was proposed. This approach reduced the fermentation time by 24 h, increased the xylose utilization rate to 88%, and improved the ethanol yield from 41% to 46.5%. The impact of external conditions and corresponding optimization were also analyzed in this process. The optimum conditions were a 1:3 ratio of Saccharomyces cerevisiae to Candida shehatae, a pH of 5, and shaking at 150 r/min, and by employing dynamic temperature control, the ethanol production was increased to 21.98 g/L. Compared to conventional processes that only use Saccharomyces cerevisiae, this method enhanced the ethanol yield from 41% to 49%.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"34 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140754554","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":"Revolutionizing Renewable Resources: Cutting-Edge Trends and Future Prospects in the Valorization of Oligosaccharides","authors":"R. Chelliah, Nam-Hyeon Kim, SeonJu Park, Younseo Park, Su-Jung Yeon, Kaliyan Barathikannan, Selvakumar Vijayalakshmi, Deog-Hwan Oh","doi":"10.3390/fermentation10040195","DOIUrl":"https://doi.org/10.3390/fermentation10040195","url":null,"abstract":"Lignocellulosic wastes, primarily from agricultural by-products, are a renewable resource increasingly used in the sustainable production of oligosaccharides, significantly contributing to the growing bioeconomy. This innovative utilization of biological resources aligns with the global shift towards sustainable development, focusing on creating products such as food, feed, and bioenergy from renewable sources. Oligosaccharides, specialized carbohydrates, are synthesized either chemically or more eco-friendly, biologically. Biological synthesis often involves enzymes or whole-cell systems to transform lignocellulosic wastes into these valuable sugars. As functional food supplements, oligosaccharides play a crucial role in human and animal health. They serve as prebiotics, indigestible components that promote the proliferation of beneficial gut microbiota, especially within the colon. This positive impact on gut flora is essential for boosting the immune system and regulating physiological functions. Important prebiotics, including galactooligosaccharides (GOS), xylooligosaccharides (XOS), fructooligosaccharides (FOS), mannan-oligosaccharides (MOS), and isomaltooligosaccharides (IMOS), are produced through methods involving enzymes or the use of whole cells, with agricultural waste as substrates. Recent advancements focus on refining these biological processes for oligosaccharide synthesis using lignocellulosic substrates, emphasizing the principles of a circular bioeconomy, which promotes resource reuse and recycling. This review highlights the potential and challenges in the biological synthesis of oligosaccharides from renewable resources. It underscores the need for innovation in process optimization and commercialization strategies to fully exploit lignocellulosic wastes. This approach not only contributes to sustainable product development, but also opens new avenues for the profitable and environmentally friendly utilization of agricultural residues, marking a significant step forward in the bio-based industry.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"32 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140752492","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":"Comparative Genomic Analysis of the Mutant Rhodotorula mucilaginosa JH-R23 Provides Insight into the High-Yield Carotenoid Mechanism","authors":"Jingyao Huang, Sujing Yang, Huali Jian","doi":"10.3390/fermentation10040176","DOIUrl":"https://doi.org/10.3390/fermentation10040176","url":null,"abstract":"In this study, the wild-type Rhodotorula mucilaginosa GDMCC 2.30 and its high carotenoid-producing mutant JH-R23, which was screened from the space mutation breeding treated wild type, were used as materials. Through whole-genome sequencing and resequencing analysis, the carotenoid metabolic pathway and mechanism of high carotenoid production in the mutant were explored. The R. mucilaginosa GDMCC 2.30 genome comprised 18 scaffolds and one circular mitochondrial genome with a total size of 20.31 Mb, a GC content of 60.52%, and encoding 7128 genes. The mitochondrial genome comprised 40,152 bp with a GC content of 40.59%. Based on functional annotations in the GO, KEGG, and other protein databases, nine candidate genes associated with carotenoid metabolic pathways, and candidate genes of the CrtS and CrtR homologous gene families were identified. The carotenoid metabolic pathway was inferred to start from sugar metabolism to the mevalonate pathway, as is common to most fungi, and the final product of the mevalonate pathway, geranylgeranyl diphosphate, is a precursor for various carotenoids, including β-carotene, lycopene, astaxanthin, and torularhodin, formed through the activity of crucial enzymes encoded by genes such as CrtI, CrtYB, CrtS, and CrtR. Resequencing analysis of the mutant JH-R23 detected mutations in the exons of four genes, including those encoding Gal83, 3-oxoacyl-reductase, p24 proteins, and GTPase. These mutations are interpreted to have an important impact on carotenoid synthesis by JH-R23.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140215234","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":"Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation","authors":"Tong Liu, Qingqing Cao, Fan Yang, Jianjun Lu, Xianglian Zeng, Jianghua Li, Guocheng Du, Huabin Tu, Yanfeng Liu","doi":"10.3390/fermentation10040175","DOIUrl":"https://doi.org/10.3390/fermentation10040175","url":null,"abstract":"Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain unclear. In this study, we sought to determine the primary stage of methanol production in Chinese Baijiu by measuring the methanol content at different stages of fermentation. High-throughput multi-omics sequencing techniques were employed to elucidate methanol metabolic pathways and associated microorganisms. In addition, a comprehensive analysis incorporating environmental factors and microbial interactions was conducted to explore their combined effects on methanol production. Methanol was predominantly produced during pit fermentation, with the most significant increase observed within the first seven days. Microorganisms such as Pichia kudriavzevii, Byssochlamys spectabilis, Penicillium, and Aspergillus played a regulatory role in methanol content during the first seven days through their involvement in butyrate and methane metabolic pathways and pectin degradation modules. During Baijiu production, various types of molds and yeasts participate in methanol production. Differences in their abundance within fermentation cycles may contribute to variations in methanol content between stages. Lactobacillus accumulated abundantly in the first seven days in each stage, suppressing methanol-metabolizing microorganisms. In addition, the increased acidity resulting from Lactobacillus metabolism may indirectly promote methanol generation.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140218285","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":"Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods","authors":"Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač, Dubravka Novotni","doi":"10.3390/fermentation10030174","DOIUrl":"https://doi.org/10.3390/fermentation10030174","url":null,"abstract":"Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"95 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140223379","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}