Pub Date : 2024-07-26DOI: 10.3390/fermentation10080385
Jonathan H. Sogin, Randy W. Worobo
Kombucha brewers selling non-alcoholic beverages in the United States must ensure that the ethanol content of their products remains below 0.5% (v/v) throughout all stages of production and shelf life. Producers struggle to comply with this regulation in the absence of expensive dealcoholizing equipment if they wish to sell the unpasteurized or minimally pasteurized products that consumers typically expect. To identify which bacterial and/or fungal species contribute to the high ethanol content of commercial kombucha, we analyzed 47 commercial kombucha samples purchased at supermarkets near Cornell University in Ithaca, NY, USA. We analyzed samples for ethanol content via HPLC, microbial load determination, and next-generation amplicon sequencing of the bacterial and fungal populations of those samples. Two brands were found to contain significantly more than 0.5% ethanol (v/v) in the tested samples (t-test, p < 0.05, greater), and three brands were found to contain significantly different amounts of sugar in the tested samples compared to what was reported on the nutrition label (one higher and two lower, t-test, p < 0.05, two-sided). The microbial communities of the samples most significantly varied due to brand (PERMANOVA, p < 0.05). The main bacterial genera observed in the samples were Komagataeibacter, Acetobacter, Gluconobacter, Oenococcus, Lactobacillus, and Bifidobacterium. The main fungal genera observed in the samples were Saccharomyces, Dekkera, Cyberlindnera, Lachancea, Schizosaccharomyces, and Pichia. We did not identify any bacterial or fungal species associated with differences in ethanol content between samples within brands, suggesting significant strain variation in the bacteria and fungi involved in commercial kombucha fermentation. However, we did find that the relative abundance of Lactobacillales and the lactic acid content of the samples were significantly correlated (Kendall correlation test, p < 0.05). These results build upon recent research elucidating the role of lactic acid bacteria in the commercial fermentation of kombucha.
{"title":"Primary Metabolites and Microbial Diversity in Commercial Kombucha Products","authors":"Jonathan H. Sogin, Randy W. Worobo","doi":"10.3390/fermentation10080385","DOIUrl":"https://doi.org/10.3390/fermentation10080385","url":null,"abstract":"Kombucha brewers selling non-alcoholic beverages in the United States must ensure that the ethanol content of their products remains below 0.5% (v/v) throughout all stages of production and shelf life. Producers struggle to comply with this regulation in the absence of expensive dealcoholizing equipment if they wish to sell the unpasteurized or minimally pasteurized products that consumers typically expect. To identify which bacterial and/or fungal species contribute to the high ethanol content of commercial kombucha, we analyzed 47 commercial kombucha samples purchased at supermarkets near Cornell University in Ithaca, NY, USA. We analyzed samples for ethanol content via HPLC, microbial load determination, and next-generation amplicon sequencing of the bacterial and fungal populations of those samples. Two brands were found to contain significantly more than 0.5% ethanol (v/v) in the tested samples (t-test, p < 0.05, greater), and three brands were found to contain significantly different amounts of sugar in the tested samples compared to what was reported on the nutrition label (one higher and two lower, t-test, p < 0.05, two-sided). The microbial communities of the samples most significantly varied due to brand (PERMANOVA, p < 0.05). The main bacterial genera observed in the samples were Komagataeibacter, Acetobacter, Gluconobacter, Oenococcus, Lactobacillus, and Bifidobacterium. The main fungal genera observed in the samples were Saccharomyces, Dekkera, Cyberlindnera, Lachancea, Schizosaccharomyces, and Pichia. We did not identify any bacterial or fungal species associated with differences in ethanol content between samples within brands, suggesting significant strain variation in the bacteria and fungi involved in commercial kombucha fermentation. However, we did find that the relative abundance of Lactobacillales and the lactic acid content of the samples were significantly correlated (Kendall correlation test, p < 0.05). These results build upon recent research elucidating the role of lactic acid bacteria in the commercial fermentation of kombucha.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"43 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141799021","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}
Pub Date : 2024-07-26DOI: 10.3390/fermentation10080384
G. M. Fraiz, M. A. C. Costa, Rodrigo R. Cardoso, James R. Hébert, Longgang Zhao, V. Corich, A. Giacomini, F. Milagro, F. A. R. Barros, Josefina Bressan
Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black tea kombucha consumption on cardiometabolic parameters for 8 weeks, considering the quality of the diet of individuals with and without obesity. Diet quality was assessed through the Dietary Inflammatory Index® and Dietary Total Antioxidant Capacity. Paired t-test/Wilcoxon was applied to compare differences between pre- and post-intervention (α = 0.05). Results: After the intervention, individuals with obesity showed a decrease in insulin, HOMA-IR, and GGT; those without obesity showed an increase in total cholesterol and alkaline phosphatase, but this was only observed in those with a worsened diet quality. Conclusion: kombucha intake demonstrated positive impacts on the metabolic health of individuals with obesity beyond the importance of combining it with healthy eating patterns.
背景：昆布茶是一种发酵茶，被认为是治疗肥胖症的辅助药物。尽管动物和体外研究表明昆布茶具有良好的益处，但仍有必要探索昆布茶对人体健康的影响。研究方法在考虑到肥胖症患者和非肥胖症患者的饮食质量的情况下，该准实验性前-后-干预评估了饮用红茶昆布茶对心脏代谢参数的影响，为期 8 周。饮食质量通过膳食炎症指数®和膳食总抗氧化能力进行评估。采用配对 t 检验/Wilcoxon 比较干预前后的差异（α = 0.05）。结果干预后，肥胖症患者的胰岛素、HOMA-IR和谷丙转氨酶均有所下降；非肥胖症患者的总胆固醇和碱性磷酸酶均有所上升，但只有饮食质量下降的患者才会出现这种情况。结论：摄入昆布茶对肥胖症患者的代谢健康有积极影响，这超出了将昆布茶与健康饮食模式相结合的重要性。
{"title":"Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity","authors":"G. M. Fraiz, M. A. C. Costa, Rodrigo R. Cardoso, James R. Hébert, Longgang Zhao, V. Corich, A. Giacomini, F. Milagro, F. A. R. Barros, Josefina Bressan","doi":"10.3390/fermentation10080384","DOIUrl":"https://doi.org/10.3390/fermentation10080384","url":null,"abstract":"Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black tea kombucha consumption on cardiometabolic parameters for 8 weeks, considering the quality of the diet of individuals with and without obesity. Diet quality was assessed through the Dietary Inflammatory Index® and Dietary Total Antioxidant Capacity. Paired t-test/Wilcoxon was applied to compare differences between pre- and post-intervention (α = 0.05). Results: After the intervention, individuals with obesity showed a decrease in insulin, HOMA-IR, and GGT; those without obesity showed an increase in total cholesterol and alkaline phosphatase, but this was only observed in those with a worsened diet quality. Conclusion: kombucha intake demonstrated positive impacts on the metabolic health of individuals with obesity beyond the importance of combining it with healthy eating patterns.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"12 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141801011","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}
Pub Date : 2024-07-26DOI: 10.3390/fermentation10080382
Marina Hovjecki, M. Radovanovic, S. Levic, M. Mirković, Ivana Peric, Zorana Miloradović, Irena Barukcic Jurina, J. Miočinović
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations.
奇异籽与水接触后会释放出粘液（MC），这是包括膳食纤维在内的各种促进健康的化合物的来源。以前，MC 曾被用作牛奶酸奶的增稠剂，但目前还没有关于其在山羊奶中应用的数据。本研究生产了三种山羊奶酸奶（不含 MC0、含 1.5%-MC15 和含 3% 粘液质-MC30）。研究了酸奶的流变学、质地、微生物数量、滞后性、微观结构和感官接受度。添加 MC 后，滞后面积减小，但在较低剪切速率下酸奶粘度增加。它还改善了两种浓度水平下的所有质地参数，而只有 MC30 样品的滞后值有所降低。在两种添加了 MC 的酸奶中，添加 MC 都提高了乳酸菌的活力。通过感官评估，MC30 样品的口感评分最高，也是消费者总体接受度最高的。风味和酸度是降低所有酸奶可接受性的关键因素。总之，奇异籽粘液可用作山羊奶酸奶的功能性配料，生产出创新的乳制品，满足消费者的期望。
{"title":"Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties","authors":"Marina Hovjecki, M. Radovanovic, S. Levic, M. Mirković, Ivana Peric, Zorana Miloradović, Irena Barukcic Jurina, J. Miočinović","doi":"10.3390/fermentation10080382","DOIUrl":"https://doi.org/10.3390/fermentation10080382","url":null,"abstract":"In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"11 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141801890","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}
Methane, a potent greenhouse gas, represents both a challenge and an opportunity in the quest for sustainable energy. This work investigates the biotechnology for converting methane into clean, renewable hydrogen. The co-culture of Chlorella sacchrarophila FACHB 4 and Methylomonas sp. HYX-M1 was demonstrated to completely convert 1 mmol of methane to biomass within 96 h. After acid digestion of such biomass, up to 45.05 μmol of glucose, 4.07 μmol of xylose, and 26.5 μmol of lactic acid were obtained. Both Clostridium pasteurianum DSM525 and Clostridium sp. BZ-1 can utilize those sugars to produce hydrogen without any additional organic carbon sources. The higher light intensity in methane oxidation co-culture systems resulted in higher hydrogen production, with the BZ-1 strain producing up to 14.00 μmol of hydrogen, 8.19 μmol of lactate, and 6.09 μmol of butyrate from the co-culture biomass obtained at 12,000 lux. The results demonstrate that the co-culture biomass of microalgae and methanotroph has the potential to serve as a feedstock for dark fermentative hydrogen production. Our study highlights the complexities inherent in achieving efficient and complete methane-to-hydrogen conversion, positioning this biological approach as a pivotal yet demanding area of research for combating climate change and propelling the global energy transition.
{"title":"Biohydrogen Production from Methane-Derived Biomass of Methanotroph and Microalgae by Clostridium","authors":"Yuxuan Sang, Zhangzhang Xie, Liangyan Li, Oumei Wang, Shiling Zheng, Fanghua Liu","doi":"10.3390/fermentation10080383","DOIUrl":"https://doi.org/10.3390/fermentation10080383","url":null,"abstract":"Methane, a potent greenhouse gas, represents both a challenge and an opportunity in the quest for sustainable energy. This work investigates the biotechnology for converting methane into clean, renewable hydrogen. The co-culture of Chlorella sacchrarophila FACHB 4 and Methylomonas sp. HYX-M1 was demonstrated to completely convert 1 mmol of methane to biomass within 96 h. After acid digestion of such biomass, up to 45.05 μmol of glucose, 4.07 μmol of xylose, and 26.5 μmol of lactic acid were obtained. Both Clostridium pasteurianum DSM525 and Clostridium sp. BZ-1 can utilize those sugars to produce hydrogen without any additional organic carbon sources. The higher light intensity in methane oxidation co-culture systems resulted in higher hydrogen production, with the BZ-1 strain producing up to 14.00 μmol of hydrogen, 8.19 μmol of lactate, and 6.09 μmol of butyrate from the co-culture biomass obtained at 12,000 lux. The results demonstrate that the co-culture biomass of microalgae and methanotroph has the potential to serve as a feedstock for dark fermentative hydrogen production. Our study highlights the complexities inherent in achieving efficient and complete methane-to-hydrogen conversion, positioning this biological approach as a pivotal yet demanding area of research for combating climate change and propelling the global energy transition.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"116 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141802060","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}
Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a strategy to increase HA yield. In the absence of urea, S. bambusicola (GDMCC 60438) does not synthesize HA. However, the addition of 40 g/L urea 12 h into the fermentation process results in a final HA production of 46.7 ± 8.2 mg/L. Morphological analysis reveals an optimized environment for HA synthesis, characterized by a densely intertwined and reticular hyphal structure with minute pores. RNA sequencing shows significant upregulation of genes involved in DNA repair, recombination, and metabolism. Conversely, genes related to cellular homeostasis, cell-wall chitin, and amino polysaccharide metabolism are downregulated. Urea supplementation facilitates the upregulation of amino acid metabolism and the cysteine desulfurase gene, enhancing acetyl-CoA accumulation within the mycelium and providing the necessary precursor materials for HA synthesis. Our work underscores the pivotal role of urea in regulating HA biosynthesis and proposes a practical approach to enhance HA production. The findings contribute novel insights to the fields of biotechnology for pharmaceuticals.
Hypocrellin A（HA）是一种宝贵的色素，在生物技术和制药领域有着广阔的应用前景。浸没栽培白千层（Shiraia bambusicola）为提高 HA 产量提供了战略机遇。本研究探讨了通过补充尿素促进 HA 生物合成的调控机制，并提出了提高 HA 产量的策略。在没有尿素的情况下，S. bambusicola（GDMCC 60438）不会合成 HA。然而，在发酵过程中添加 40 克/升尿素 12 小时后，HA 的最终产量为 46.7 ± 8.2 毫克/升。形态学分析表明，HA 合成的最佳环境是密集交织的网状菌丝结构和微孔。RNA 测序显示，涉及 DNA 修复、重组和新陈代谢的基因明显上调。相反，与细胞稳态、细胞壁几丁质和氨基多糖代谢有关的基因则出现下调。尿素的补充有助于氨基酸代谢和半胱氨酸脱硫酶基因的上调，增加菌丝体内乙酰-CoA的积累，为HA的合成提供必要的前体物质。我们的研究强调了尿素在调节 HA 生物合成中的关键作用，并提出了一种提高 HA 产量的实用方法。这些发现为制药生物技术领域提供了新的见解。
{"title":"Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms","authors":"Yanbo Tang, Yongdi Wen, Xiang Zhang, Qian Gao, Fuqiang Yu, Zhenqiang Wu, Xiaofei Tian","doi":"10.3390/fermentation10080381","DOIUrl":"https://doi.org/10.3390/fermentation10080381","url":null,"abstract":"Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a strategy to increase HA yield. In the absence of urea, S. bambusicola (GDMCC 60438) does not synthesize HA. However, the addition of 40 g/L urea 12 h into the fermentation process results in a final HA production of 46.7 ± 8.2 mg/L. Morphological analysis reveals an optimized environment for HA synthesis, characterized by a densely intertwined and reticular hyphal structure with minute pores. RNA sequencing shows significant upregulation of genes involved in DNA repair, recombination, and metabolism. Conversely, genes related to cellular homeostasis, cell-wall chitin, and amino polysaccharide metabolism are downregulated. Urea supplementation facilitates the upregulation of amino acid metabolism and the cysteine desulfurase gene, enhancing acetyl-CoA accumulation within the mycelium and providing the necessary precursor materials for HA synthesis. Our work underscores the pivotal role of urea in regulating HA biosynthesis and proposes a practical approach to enhance HA production. The findings contribute novel insights to the fields of biotechnology for pharmaceuticals.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"41 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141805827","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}
We have previously shown that the lactic acid bacterium (LAB) Enterococcus avium G-15 produces gamma-aminobutyric acid (GABA) from monosodium l-glutamate (Glu) at a hyper conversion rate. We have also found a gene cluster, designated as a gad cluster, that consists of four genes for the conversion of Glu to GABA, a Glu–GABA antiporter, and two transcriptional regulatory proteins, GadR1 and GadR2. The present study has been designed to investigate what characteristics of the GadG enzyme may contribute to the high production of GABA and how these two regulators play a role in high GABA productivity. The kinetic study showed that compared with E. coli glutamate decarboxylase (GAD) enzymes, GadG has relatively high Km (1.3–2.4 times) and kcat (1.3–1.6 times) values, indicating that although there are no remarkable differences in kinetic parameters between the three GAD enzymes, GadG may contribute to the high production of GABA in the presence of enough substrates. Further, the G-15 strain lacks the ornithine decarboxylase pathway-based acid resistance mechanism observed in some LAB strains, suggesting that the GAD-based acid resistance system is relatively important and may be vigorously employed in the G-15 strain. The molecular biological analysis of GadR1 revealed that the protein plays a role in GABA production as a transcriptional activator through an indirect pathway.
{"title":"Characterization of the Gamma-Aminobutyric Acid (GABA) Biosynthetic Gene Cluster in High GABA-Producing Enterococcus avium G-15","authors":"M. Noda, Moeko Ozaki, Saori Ogura, Narandalai Danshiitsoodol, Etsuji Nakashima, Masanori Sugiyama","doi":"10.3390/fermentation10080379","DOIUrl":"https://doi.org/10.3390/fermentation10080379","url":null,"abstract":"We have previously shown that the lactic acid bacterium (LAB) Enterococcus avium G-15 produces gamma-aminobutyric acid (GABA) from monosodium l-glutamate (Glu) at a hyper conversion rate. We have also found a gene cluster, designated as a gad cluster, that consists of four genes for the conversion of Glu to GABA, a Glu–GABA antiporter, and two transcriptional regulatory proteins, GadR1 and GadR2. The present study has been designed to investigate what characteristics of the GadG enzyme may contribute to the high production of GABA and how these two regulators play a role in high GABA productivity. The kinetic study showed that compared with E. coli glutamate decarboxylase (GAD) enzymes, GadG has relatively high Km (1.3–2.4 times) and kcat (1.3–1.6 times) values, indicating that although there are no remarkable differences in kinetic parameters between the three GAD enzymes, GadG may contribute to the high production of GABA in the presence of enough substrates. Further, the G-15 strain lacks the ornithine decarboxylase pathway-based acid resistance mechanism observed in some LAB strains, suggesting that the GAD-based acid resistance system is relatively important and may be vigorously employed in the G-15 strain. The molecular biological analysis of GadR1 revealed that the protein plays a role in GABA production as a transcriptional activator through an indirect pathway.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"1 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141803209","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}
Pub Date : 2024-07-25DOI: 10.3390/fermentation10080380
Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, A. Lichota, Łukasz Łopusiewicz
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products.
{"title":"Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages","authors":"Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, A. Lichota, Łukasz Łopusiewicz","doi":"10.3390/fermentation10080380","DOIUrl":"https://doi.org/10.3390/fermentation10080380","url":null,"abstract":"Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"13 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141803675","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}
Pub Date : 2024-07-24DOI: 10.3390/fermentation10080378
Xinxin Li, Yitong Jin, Fuhou Li, Meng Yu, Jiarui Du, Qixuan Yi, Tianyue Zhao, Bao Yuan, Peng Wang
In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage of amaranth and cornmeal. The mass ratios of amaranth and cornmeal were 69:31, 76:24, and 84:16 for adjusting the moisture content of silage to 60% (W1), 65% (W2), and 70% (W3), respectively. The silage treatments included no additives (U), the addition of Lactobacillus plantarum (L), the addition of cellulase (E), and the addition of Lactobacillus plantarum + cellulase (M) mixed reagents. The results revealed that the pH and ammonia nitrogen (NH3-N/TN) ratios were significantly lower in W1 than in W2 and W3 (3.66,19.3 g kg−1 TN vs. 3.70, 3.70, 20.0 kg−1 TN, 25.1 kg−1 TN, p < 0.05). Moreover, dry matter (DM), organic matter (OM), in vitro dry matter digestibility (ivDMD), in vitro organic matter digestibility (ivOMD), and in vitro crude protein digestibility (ivCPD) significantly increased (p < 0.05). Meanwhile, the aerobic stability of mixed silage containing amaranth and cornmeal decreased with increasing water content. The aerobic stability of the L, E, and M treatment groups was improved by 15, 105, and 111 h, respectively, compared with that of the control group at W1. The pH and NH3-N/TN ratios were lower with the addition of E (E and M) than with the absence of E (U and L) (3.73, 20.1 g kg−1 DM vs. 3.64, 22.9 g kg−1 DM, p < 0.05). NDF and ADF were significantly lower with the addition of E than without the addition of E (598 g kg−1 DM, 145 g kg−1 DM vs. 632 g kg−1 DM, 160 g kg−1 DM, p < 0.05). However, CP, ivDMD, ivOMD, and ivCPD were significantly higher (p < 0.05). AA and NH3-N/TN were significantly lower (p < 0.05) with the addition of L (L and M) than without the addition of L (U and E). In conclusion, the best fermentation quality, in vitro digestibility, and aerobic stability of amaranth and cornmeal mixed silage treated with Lactobacillus plantarum + cellulase (M) were achieved at 60% water content. The present study confirmed the potential of amaranth as silage and its potential application for improving feed quality and animal performance.
为了开发新的饲料资源，本研究旨在探讨水分含量、添加剂及其相互作用对苋菜和玉米粉混合青贮饲料的发酵质量、有氧稳定性和体外消化率的影响。将青贮饲料的水分含量调整为 60%（W1）、65%（W2）和 70%（W3）时，苋菜和玉米粉的质量比分别为 69:31、76:24 和 84:16。青贮处理包括无添加剂（U）、添加植物乳杆菌（L）、添加纤维素酶（E）和添加植物乳杆菌+纤维素酶（M）混合试剂。结果显示，W1 的 pH 值和氨氮（NH3-N/TN）比值明显低于 W2 和 W3（3.66、19.3 g kg-1 TN vs. 3.70、3.70、20.0 kg-1 TN、25.1 kg-1 TN，p < 0.05）。此外，干物质（DM）、有机物（OM）、体外干物质消化率（ivDMD）、体外有机物消化率（ivOMD）和体外粗蛋白消化率（ivCPD）均显著增加（p < 0.05）。同时，含苋菜和玉米粉的混合青贮饲料的有氧稳定性随含水量的增加而降低。与对照组相比，L、E 和 M 处理组的有氧稳定性在 W1 时分别提高了 15、105 和 111 h。添加 E（E 和 M）组的 pH 值和 NH3-N/TN 比值低于未添加 E（U 和 L）组（3.73、20.1 g kg-1 DM vs. 3.64、22.9 g kg-1 DM，p < 0.05）。添加 E 后，NDF 和 ADF 明显低于不添加 E 的情况（598 g kg-1 DM、145 g kg-1 DM vs. 632 g kg-1 DM、160 g kg-1 DM，p < 0.05）。然而，CP、ivDMD、ivOMD 和 ivCPD 都显著较高（p < 0.05）。添加 L（L 和 M）的 AA 和 NH3-N/TN 明显低于不添加 L（U 和 E）的 AA 和 NH3-N/TN (p < 0.05)。总之，用植物乳杆菌+纤维素酶（M）处理的苋菜和玉米粉混合青贮饲料在含水量为 60% 时发酵质量、体外消化率和有氧稳定性最好。本研究证实了苋菜作为青贮饲料的潜力及其在提高饲料质量和动物性能方面的潜在应用。
{"title":"Effects of Lactobacillus plantarum and Cellulase on Mixed Silages of Amaranthus hypochondriacus and Cornmeal: Fermentation Characteristics, Nutritional Value, and Aerobic Stability","authors":"Xinxin Li, Yitong Jin, Fuhou Li, Meng Yu, Jiarui Du, Qixuan Yi, Tianyue Zhao, Bao Yuan, Peng Wang","doi":"10.3390/fermentation10080378","DOIUrl":"https://doi.org/10.3390/fermentation10080378","url":null,"abstract":"In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage of amaranth and cornmeal. The mass ratios of amaranth and cornmeal were 69:31, 76:24, and 84:16 for adjusting the moisture content of silage to 60% (W1), 65% (W2), and 70% (W3), respectively. The silage treatments included no additives (U), the addition of Lactobacillus plantarum (L), the addition of cellulase (E), and the addition of Lactobacillus plantarum + cellulase (M) mixed reagents. The results revealed that the pH and ammonia nitrogen (NH3-N/TN) ratios were significantly lower in W1 than in W2 and W3 (3.66,19.3 g kg−1 TN vs. 3.70, 3.70, 20.0 kg−1 TN, 25.1 kg−1 TN, p < 0.05). Moreover, dry matter (DM), organic matter (OM), in vitro dry matter digestibility (ivDMD), in vitro organic matter digestibility (ivOMD), and in vitro crude protein digestibility (ivCPD) significantly increased (p < 0.05). Meanwhile, the aerobic stability of mixed silage containing amaranth and cornmeal decreased with increasing water content. The aerobic stability of the L, E, and M treatment groups was improved by 15, 105, and 111 h, respectively, compared with that of the control group at W1. The pH and NH3-N/TN ratios were lower with the addition of E (E and M) than with the absence of E (U and L) (3.73, 20.1 g kg−1 DM vs. 3.64, 22.9 g kg−1 DM, p < 0.05). NDF and ADF were significantly lower with the addition of E than without the addition of E (598 g kg−1 DM, 145 g kg−1 DM vs. 632 g kg−1 DM, 160 g kg−1 DM, p < 0.05). However, CP, ivDMD, ivOMD, and ivCPD were significantly higher (p < 0.05). AA and NH3-N/TN were significantly lower (p < 0.05) with the addition of L (L and M) than without the addition of L (U and E). In conclusion, the best fermentation quality, in vitro digestibility, and aerobic stability of amaranth and cornmeal mixed silage treated with Lactobacillus plantarum + cellulase (M) were achieved at 60% water content. The present study confirmed the potential of amaranth as silage and its potential application for improving feed quality and animal performance.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"3 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141809452","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}
Pub Date : 2024-07-24DOI: 10.3390/fermentation10080377
A. Utebaeva, Eleonora Gabrilyants, Zh. A. Abish
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production.
{"title":"Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract","authors":"A. Utebaeva, Eleonora Gabrilyants, Zh. A. Abish","doi":"10.3390/fermentation10080377","DOIUrl":"https://doi.org/10.3390/fermentation10080377","url":null,"abstract":"The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"48 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141807240","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}
Pub Date : 2024-07-22DOI: 10.3390/fermentation10070374
Bilge Sayın, A. Bozkurt, G. Kaban
In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were made to optimize the process using the Taguchi statistical method in terms of the oil polarity, oil concentration, fermentation time, and Triton X-100 concentration. The results indicated that Y. lipolytica IFP29 utilized waste sunflower oil as a substrate and produced a maximum CA of 32.17 ± 1.44 g/L. Additionally, Triton X-100 inhibited the production of CA. For this reason, this process could not be optimized. These results were obtained by periodically adjusting the pH with NaOH during the fermentation period. On the other hand, a new experimental design was created without Triton X-100. As a buffering agent, 2-morpholinoethanesulfonic acid monohydrate (MES) was used to prevent a drop in pH; the maximum concentration of CA was found to be 20.31 ± 2.76. The optimum conditions were as follows: 90 g/L of waste sunflower oil with a polarity of 16 and 12 days of fermentation. According to the analysis of variance results, the effects of factors other than polarity on CA production were found to be significant (p < 0.05).
{"title":"Assessing Waste Sunflower Oil as a Substrate for Citric Acid Production: The Inhibitory Effect of Triton X-100","authors":"Bilge Sayın, A. Bozkurt, G. Kaban","doi":"10.3390/fermentation10070374","DOIUrl":"https://doi.org/10.3390/fermentation10070374","url":null,"abstract":"In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were made to optimize the process using the Taguchi statistical method in terms of the oil polarity, oil concentration, fermentation time, and Triton X-100 concentration. The results indicated that Y. lipolytica IFP29 utilized waste sunflower oil as a substrate and produced a maximum CA of 32.17 ± 1.44 g/L. Additionally, Triton X-100 inhibited the production of CA. For this reason, this process could not be optimized. These results were obtained by periodically adjusting the pH with NaOH during the fermentation period. On the other hand, a new experimental design was created without Triton X-100. As a buffering agent, 2-morpholinoethanesulfonic acid monohydrate (MES) was used to prevent a drop in pH; the maximum concentration of CA was found to be 20.31 ± 2.76. The optimum conditions were as follows: 90 g/L of waste sunflower oil with a polarity of 16 and 12 days of fermentation. According to the analysis of variance results, the effects of factors other than polarity on CA production were found to be significant (p < 0.05).","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"37 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141816667","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}
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