Anaerobic digestion of waste-activated sludge (WAS) towards biogas recovery is constrained by the limited hydrolysis and inhibited acetogenesis steps that hinder subsequent energy recovery. This study employed Fe(VI)/S(IV) oxidation to enhance the WAS solubilization and coupled it with the syntrophic interaction of hydrogen-producing acetogen (HPA) and sulfate-reducing bacteria (SRB) to stimulate the successive procedure towards methane production. Results showed that the dosage ratio of HPA-SRB to WAS (H-S-W) with 1:1:50 outperformed with the highest methane production potential (11.63 ± 1.87 mL CH4/(g VSS·d). Meanwhile, the efficient and sequential process from acetogenesis to methanogenesis stimulated by HPA-SRB was evidenced by a significant decrease of 30.2% in the acetate concentration. The microbial community structure further manifested the crucial role of HPA-SRB with increased abundance of Desulfobulbus (2.07%), Syntrophomonas (1.24%) and Smithella (1.63%), which stimulated acetophilic methanogen boost with Methanobacterium dominating with 77.51% in H-S-W100. Furthermore, the positive syntrophic relationships among HPA-SRB and acetophilic methanogens towards methane production were confirmed via molecular ecological network and canonical correspondence analysis. This study highlighted the syntrophic cooperation of the mixed consortia of HPA and SRB on methane production based on Fe(VI)/S(IV) pretreatment and provided the theoretical and technical basis for the potential implementation of novel methanogenesis technology for WAS treatment.
为回收沼气而对废物活性污泥（WAS）进行的厌氧消化受到水解作用有限和产乙缩醛步骤受抑制的限制，这阻碍了后续的能量回收。本研究采用铁（VI）/硫（IV）氧化法提高 WAS 的溶解度，并将其与产氢醋酸菌（HPA）和硫酸盐还原菌（SRB）的综合作用结合起来，以刺激甲烷生产的连续过程。结果表明，HPA-SRB 与 WAS（H-S-W）的用量比为 1:1:50，甲烷生产潜力最大（11.63 ± 1.87 mL CH4/（g VSS-d））。同时，在 HPA-SRB 的刺激下，乙酸浓度显著下降了 30.2%，证明了从乙酸生成到甲烷生成的高效和连续过程。微生物群落结构进一步显示了 HPA-SRB 的关键作用，在 H-S-W100 中，Desulfobulbus（2.07%）、Syntrophomonas（1.24%）和 Smithella（1.63%）的丰度增加，刺激了嗜乙酰甲烷菌的繁殖，其中甲烷杆菌占 77.51%。此外，通过分子生态网络和典型对应分析，证实了 HPA-SRB 与嗜乙酰甲烷菌之间在甲烷生产方面的正向综合营养关系。该研究强调了基于 Fe(VI)/S(IV) 预处理的 HPA 和 SRB 混合菌群在产甲烷过程中的协同作用，为新型甲烷生成技术在 WAS 处理中的潜在应用提供了理论和技术基础。
{"title":"Syntrophic Jiont of Sulfate-Reducing Bacteria and Hydrogen-Producing Acetogen Stimulated Methane Production from Waste Activated Sludge Digestion","authors":"Haokun Wu, Aijuan Zhou, Y. Duan, Zhihong Liu, Zhang-jie He, Wenzong Liu, Xiuping Yue","doi":"10.3390/fermentation10050243","DOIUrl":"https://doi.org/10.3390/fermentation10050243","url":null,"abstract":"Anaerobic digestion of waste-activated sludge (WAS) towards biogas recovery is constrained by the limited hydrolysis and inhibited acetogenesis steps that hinder subsequent energy recovery. This study employed Fe(VI)/S(IV) oxidation to enhance the WAS solubilization and coupled it with the syntrophic interaction of hydrogen-producing acetogen (HPA) and sulfate-reducing bacteria (SRB) to stimulate the successive procedure towards methane production. Results showed that the dosage ratio of HPA-SRB to WAS (H-S-W) with 1:1:50 outperformed with the highest methane production potential (11.63 ± 1.87 mL CH4/(g VSS·d). Meanwhile, the efficient and sequential process from acetogenesis to methanogenesis stimulated by HPA-SRB was evidenced by a significant decrease of 30.2% in the acetate concentration. The microbial community structure further manifested the crucial role of HPA-SRB with increased abundance of Desulfobulbus (2.07%), Syntrophomonas (1.24%) and Smithella (1.63%), which stimulated acetophilic methanogen boost with Methanobacterium dominating with 77.51% in H-S-W100. Furthermore, the positive syntrophic relationships among HPA-SRB and acetophilic methanogens towards methane production were confirmed via molecular ecological network and canonical correspondence analysis. This study highlighted the syntrophic cooperation of the mixed consortia of HPA and SRB on methane production based on Fe(VI)/S(IV) pretreatment and provided the theoretical and technical basis for the potential implementation of novel methanogenesis technology for WAS treatment.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"19 75","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141016508","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 : 2024-03-30DOI: 10.3390/fermentation10040191
Adelaide Gallo, T. Román, M. Paolini, Nicola Cappello, R. Guzzon, F. Carrau, Rémi Schneider, Roberto Larcher
Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact of sequential inoculation of Saccharomyces cerevisiae (Sc) in white winemaking at different time points (24, 48, 74, 100 and 200 h) during Hv fermentation and compared them to simultaneous inoculations. The 200 h protocol extended fermentation by an average of 13 days compared to pure Sc, decreasing with earlier sequential inoculation. Sc wines were richer in isoamyl acetate and ethyl hexanoate than Hv wines, with no significant differences among inoculation protocols. β-phenylethyl acetate was increased in Hv wines, particularly in the 24 h protocol. The 2-phenylethanol concentration was negatively correlated with the S. cerevisiae inoculation delay. Hv altered the wine aroma features, enhancing the compounds associated with rose-like scents. Reducing the Sc inoculation delay aligned Hv with industrial standards while maintaining increased β-phenylethyl acetate production. However, co-inoculation with Sc seems to better meet the Hv requirement without sacrificing the main aromatic features of Hv, demonstrating faster sugar depletion and higher acetate and ethyl ester contents, suggesting that co-inoculation yields a more modulable wine aroma profile.
{"title":"Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies","authors":"Adelaide Gallo, T. Román, M. Paolini, Nicola Cappello, R. Guzzon, F. Carrau, Rémi Schneider, Roberto Larcher","doi":"10.3390/fermentation10040191","DOIUrl":"https://doi.org/10.3390/fermentation10040191","url":null,"abstract":"Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact of sequential inoculation of Saccharomyces cerevisiae (Sc) in white winemaking at different time points (24, 48, 74, 100 and 200 h) during Hv fermentation and compared them to simultaneous inoculations. The 200 h protocol extended fermentation by an average of 13 days compared to pure Sc, decreasing with earlier sequential inoculation. Sc wines were richer in isoamyl acetate and ethyl hexanoate than Hv wines, with no significant differences among inoculation protocols. β-phenylethyl acetate was increased in Hv wines, particularly in the 24 h protocol. The 2-phenylethanol concentration was negatively correlated with the S. cerevisiae inoculation delay. Hv altered the wine aroma features, enhancing the compounds associated with rose-like scents. Reducing the Sc inoculation delay aligned Hv with industrial standards while maintaining increased β-phenylethyl acetate production. However, co-inoculation with Sc seems to better meet the Hv requirement without sacrificing the main aromatic features of Hv, demonstrating faster sugar depletion and higher acetate and ethyl ester contents, suggesting that co-inoculation yields a more modulable wine aroma profile.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"25 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140361832","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 : 2024-03-30DOI: 10.3390/fermentation10040192
Hangmeng Dong, Shoulong Liu, Gonglin Cai, Hailong Yang
Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical properties, volatile compounds, antioxidant activity, and sensory quality of the brewed samples were characterized. In addition, the effect of TrF on the growth and metabolism of Monascus purpureus and Saccharomyces cerevisiae was investigated. The results show that addition of TrF reduces the growth and metabolism of M. purpureus and S. cerevisiae in a dose-dependent manner, but also enriches the flavor components, in addition to increasing the total phenolic and flavonoid contents, and antioxidant activity of rice wine. Combined with the results of sensory evaluation, we find that 15% TrF is optimal for improving the flavor of Monascus rice wine. The results from this study can serve as a basis for improving the quality and flavor of rice wine brewed using pure strain culture.
{"title":"Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus","authors":"Hangmeng Dong, Shoulong Liu, Gonglin Cai, Hailong Yang","doi":"10.3390/fermentation10040192","DOIUrl":"https://doi.org/10.3390/fermentation10040192","url":null,"abstract":"Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical properties, volatile compounds, antioxidant activity, and sensory quality of the brewed samples were characterized. In addition, the effect of TrF on the growth and metabolism of Monascus purpureus and Saccharomyces cerevisiae was investigated. The results show that addition of TrF reduces the growth and metabolism of M. purpureus and S. cerevisiae in a dose-dependent manner, but also enriches the flavor components, in addition to increasing the total phenolic and flavonoid contents, and antioxidant activity of rice wine. Combined with the results of sensory evaluation, we find that 15% TrF is optimal for improving the flavor of Monascus rice wine. The results from this study can serve as a basis for improving the quality and flavor of rice wine brewed using pure strain culture.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"49 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140361700","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 : 2024-03-30DOI: 10.3390/fermentation10040190
Nayra Ochoa-Viñals, D. Alonso-Estrada, S. Pacios‐Michelena, A. García-Cruz, Rodolfo Ramos-González, Evelyn Faife-Pérez, L. G. Michelena-Álvarez, J. Martínez-Hernández, Anna Iliná
Microbial carotenoids are pigments of lipophilic nature; they are considered promising substitutes for chemically synthesized carotenoids in the food industry. Their benefits for human health have been demonstrated due to their antioxidant capacity. Yeasts of the genus Rhodotorula have genotypic characteristics that allow them to accumulate high concentrations of carotenes under certain stress conditions. The present review includes recent information covering different aspects of carotenoid production in Rhodotorula sp. fermentation. This review focuses on fermentation carotenoid production strategies, describing various economic raw materials as sources of carbon and nitrogen, the capacity for tolerance to heavy metals, and the effect of light, pH, and salts on the accumulation of carotenoids. Genetic modification strategies used to obtain strains with increased carotenoid production are described. Furthermore, using magnetic nanoparticles in the fermentation system, which could be a stress factor that increases pigment production, is considered for the first time. Rhodotorula is a potential source of high-value carotenoids with applications in the cosmetics, pharmaceutical, and food industries.
{"title":"Current Advances in Carotenoid Production by Rhodotorula sp.","authors":"Nayra Ochoa-Viñals, D. Alonso-Estrada, S. Pacios‐Michelena, A. García-Cruz, Rodolfo Ramos-González, Evelyn Faife-Pérez, L. G. Michelena-Álvarez, J. Martínez-Hernández, Anna Iliná","doi":"10.3390/fermentation10040190","DOIUrl":"https://doi.org/10.3390/fermentation10040190","url":null,"abstract":"Microbial carotenoids are pigments of lipophilic nature; they are considered promising substitutes for chemically synthesized carotenoids in the food industry. Their benefits for human health have been demonstrated due to their antioxidant capacity. Yeasts of the genus Rhodotorula have genotypic characteristics that allow them to accumulate high concentrations of carotenes under certain stress conditions. The present review includes recent information covering different aspects of carotenoid production in Rhodotorula sp. fermentation. This review focuses on fermentation carotenoid production strategies, describing various economic raw materials as sources of carbon and nitrogen, the capacity for tolerance to heavy metals, and the effect of light, pH, and salts on the accumulation of carotenoids. Genetic modification strategies used to obtain strains with increased carotenoid production are described. Furthermore, using magnetic nanoparticles in the fermentation system, which could be a stress factor that increases pigment production, is considered for the first time. Rhodotorula is a potential source of high-value carotenoids with applications in the cosmetics, pharmaceutical, and food industries.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"59 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363721","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 : 2024-03-29DOI: 10.3390/fermentation10040188
Yanping Chi, Lining Kang, Xiangying Liu, Hongrui Sun, Yue Meng, Jialin Zhang, You Kang, Yonggang Dai
The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran with Hypsizigus marmoreus and purified fermentation broth with macroporous resins. We took feruloyl oligosaccharides (FOs) concentration as the measure index, and the results showed that the maximum concentration of FOs was 0.72 mmol/L on the 6th day of rice bran fermentation. We took D101 macroporous resin as adsorption resin for rice bran fermentation broth, and the result showed that FOs concentration reached 2.38 mmol/L with the optimal purification process at pH 4.5, temperature 29 °C, ethanol concentration 55%, sample flow rate 1.5 mL/min, sample concentration 1.7 mL/min and elution flow rate 2.0 mmol/L. Secondly, the characters of rice bran fermentation broth were identified by high-performance liquid chromatography (HPLC) and Fourier-transform infrared spectroscopy (FTIR). These methods showed the presence of ferulic acid (FA), arabinose, xylose and glucose in rice bran fermentation broth. Finally, the in vitro antioxidant activities of rice bran fermentation broth were tested and the result showed that fermentation broth had good antioxidant activities and significantly improved after purification.
{"title":"Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus","authors":"Yanping Chi, Lining Kang, Xiangying Liu, Hongrui Sun, Yue Meng, Jialin Zhang, You Kang, Yonggang Dai","doi":"10.3390/fermentation10040188","DOIUrl":"https://doi.org/10.3390/fermentation10040188","url":null,"abstract":"The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran with Hypsizigus marmoreus and purified fermentation broth with macroporous resins. We took feruloyl oligosaccharides (FOs) concentration as the measure index, and the results showed that the maximum concentration of FOs was 0.72 mmol/L on the 6th day of rice bran fermentation. We took D101 macroporous resin as adsorption resin for rice bran fermentation broth, and the result showed that FOs concentration reached 2.38 mmol/L with the optimal purification process at pH 4.5, temperature 29 °C, ethanol concentration 55%, sample flow rate 1.5 mL/min, sample concentration 1.7 mL/min and elution flow rate 2.0 mmol/L. Secondly, the characters of rice bran fermentation broth were identified by high-performance liquid chromatography (HPLC) and Fourier-transform infrared spectroscopy (FTIR). These methods showed the presence of ferulic acid (FA), arabinose, xylose and glucose in rice bran fermentation broth. Finally, the in vitro antioxidant activities of rice bran fermentation broth were tested and the result showed that fermentation broth had good antioxidant activities and significantly improved after purification.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"66 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140366424","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}
Dongbei Suaicai (DBSC) has a complicated microbial ecosystem in which the composition and metabolism of microbial communities during the process have not been well explored. Here, combined metagenomic and metaproteomic technology was used to reveal the taxonomic and metabolic profiles of DBSC. The results showed that firmicutes and proteobacteria were the prevalent bacteria in phylum and Pseudomonas, while Weissella, Pediococcus, and Leuconostoc were the prevalent genus. The vital metabolic pathways were involved in glycolysis/gluconeogenesis [path: ko00010], as well as pyruvate metabolism [path: ko00620], fructose and mannose metabolism [path: Ko00051], glycine, and serine and threonine metabolism [path: Ko00260]. Moreover, the key proteins (dps, fliC, tsf, fusA, atpD, metQ, pgi, tpiA, eno, alaS, bglA, tktA, gor, pdhD, aceE, and gnd) in related metabolized pathways were enriched during fermentation. This study will aid in facilitating the understanding of the fermentation mechanisms of DBSC.
{"title":"Metagenomic/Metaproteomic Investigation of the Microbiota in Dongbei Suaicai, a Traditional Fermented Chinese Cabbage","authors":"Yamin Zhang, Haiyang Yan, Xiangxiu Xu, Xiaowei Xiao, Yuan Yuan, Na Guo, Tiehua Zhang, Mengyao Li, Ling Zhu, Changhui Zhao, Zuozhao Wang, Haiqing Ye","doi":"10.3390/fermentation10040185","DOIUrl":"https://doi.org/10.3390/fermentation10040185","url":null,"abstract":"Dongbei Suaicai (DBSC) has a complicated microbial ecosystem in which the composition and metabolism of microbial communities during the process have not been well explored. Here, combined metagenomic and metaproteomic technology was used to reveal the taxonomic and metabolic profiles of DBSC. The results showed that firmicutes and proteobacteria were the prevalent bacteria in phylum and Pseudomonas, while Weissella, Pediococcus, and Leuconostoc were the prevalent genus. The vital metabolic pathways were involved in glycolysis/gluconeogenesis [path: ko00010], as well as pyruvate metabolism [path: ko00620], fructose and mannose metabolism [path: Ko00051], glycine, and serine and threonine metabolism [path: Ko00260]. Moreover, the key proteins (dps, fliC, tsf, fusA, atpD, metQ, pgi, tpiA, eno, alaS, bglA, tktA, gor, pdhD, aceE, and gnd) in related metabolized pathways were enriched during fermentation. This study will aid in facilitating the understanding of the fermentation mechanisms of DBSC.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140369398","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 : 2024-03-28DOI: 10.3390/fermentation10040184
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot
Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant fermentation. Three inoculations were carried out on blackcurrant musts, as follows: (1) sequential inoculation with Torulaspora delbrueckii (strain Biodiva) followed by Saccharomyces EC1118 strain; (2) sequential inoculation with Metschnikowia pulcherimma (strain Flavia) followed by EC1118; (3) single-strain inoculation with EC1118 as the control treatment. None of these treatments did alter sugar consumption dynamics. Biodiva inoculation had impacts on both color dynamic parameter changes and final wine color profiles compared to EC1118. The final wine compositions indicate that Biodiva treatment had a significant impact on wine pH and acidity, whereas EC1118 single-strain largely influenced wine ethanol and glycerol contents. Although the total antioxidant capabilities were close among the three produced wines, the monophenol profiles indicate that Biodiva enhanced the total anthocyanin and hydroxycinnamates content but reduced the total flavanol contents in the final wine. EC1118 and Flavia wines contained more total flavanols compared to Biodiva treatment. The nonflavonoid profiles indicate that there were no significant differences among the three treatments. Our findings provide useful information for the application of yeast strains in blackcurrant wine fermentation.
{"title":"Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation","authors":"Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot","doi":"10.3390/fermentation10040184","DOIUrl":"https://doi.org/10.3390/fermentation10040184","url":null,"abstract":"Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant fermentation. Three inoculations were carried out on blackcurrant musts, as follows: (1) sequential inoculation with Torulaspora delbrueckii (strain Biodiva) followed by Saccharomyces EC1118 strain; (2) sequential inoculation with Metschnikowia pulcherimma (strain Flavia) followed by EC1118; (3) single-strain inoculation with EC1118 as the control treatment. None of these treatments did alter sugar consumption dynamics. Biodiva inoculation had impacts on both color dynamic parameter changes and final wine color profiles compared to EC1118. The final wine compositions indicate that Biodiva treatment had a significant impact on wine pH and acidity, whereas EC1118 single-strain largely influenced wine ethanol and glycerol contents. Although the total antioxidant capabilities were close among the three produced wines, the monophenol profiles indicate that Biodiva enhanced the total anthocyanin and hydroxycinnamates content but reduced the total flavanol contents in the final wine. EC1118 and Flavia wines contained more total flavanols compared to Biodiva treatment. The nonflavonoid profiles indicate that there were no significant differences among the three treatments. Our findings provide useful information for the application of yeast strains in blackcurrant wine fermentation.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"61 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140371731","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 : 2024-03-28DOI: 10.3390/fermentation10040182
Hongliang Mu, P. Weng, Zufang Wu
In the original publication [...]
在最初的出版物中 [...]
{"title":"Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794","authors":"Hongliang Mu, P. Weng, Zufang Wu","doi":"10.3390/fermentation10040182","DOIUrl":"https://doi.org/10.3390/fermentation10040182","url":null,"abstract":"In the original publication [...]","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"106 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140370679","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 : 2024-03-28DOI: 10.3390/fermentation10040183
Chiara Nasuti, L. Solieri
Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environmental sustainability in the era of climate change. In flavor compound metabolism, multiple genes encoding biosynthetic enzymes and the related regulatory factors are still poorly known, but significant advances have been recently made to dissect gene contribution in flavor molecule production. Furthermore, causative mutations responsible for the huge strain diversity in yeast bioflavoring aptitude have been recently disclosed. This review covers the most recent advances in the genetics of yeast bioflavoring, with special regards to higher alcohols, esters, monoterpene alcohols, thiols, and phenolic derivatives of hydroxycinnamic acids. We also critically discussed the most significant strategies to enhance yeast bioflavoring, including bioprospecting for novel Saccharomyces and non-Saccharomyces strains, whole-genome engineering, and metabolic engineering.
{"title":"Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again","authors":"Chiara Nasuti, L. Solieri","doi":"10.3390/fermentation10040183","DOIUrl":"https://doi.org/10.3390/fermentation10040183","url":null,"abstract":"Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environmental sustainability in the era of climate change. In flavor compound metabolism, multiple genes encoding biosynthetic enzymes and the related regulatory factors are still poorly known, but significant advances have been recently made to dissect gene contribution in flavor molecule production. Furthermore, causative mutations responsible for the huge strain diversity in yeast bioflavoring aptitude have been recently disclosed. This review covers the most recent advances in the genetics of yeast bioflavoring, with special regards to higher alcohols, esters, monoterpene alcohols, thiols, and phenolic derivatives of hydroxycinnamic acids. We also critically discussed the most significant strategies to enhance yeast bioflavoring, including bioprospecting for novel Saccharomyces and non-Saccharomyces strains, whole-genome engineering, and metabolic engineering.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"35 31","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140372474","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 : 2024-03-26DOI: 10.3390/fermentation10040181
Nazir Ahmad Khan, Mussayyab Khan, Abubakar Sufyan, Ashmal Saeed, Lin Sun, Siran Wang, Mudasir Nazar, Zhiliang Tan, Yong Liu, S. Tang
Sugarcane (Saccharum officinarum) bagasse (SCB) is one of the most widely produced lignocellulosic biomasses and has great potential to be recycled for sustainable food production as ruminant animal feed. However, due to severe lignification, i.e., lignin-(hemi)-cellulose complexes, ruminants can only ferment a minor fraction of the polysaccharides trapped in such recalcitrant lignocellulosic biomasses. This study was therefore designed to systematically evaluate the improvement in nutritional value, the in vitro dry matter digestibility (IVDMD), and the rate and extent of in vitro total gas (IVGP) and methane (CH4) production during the 72 h in vitro ruminal fermentation of SCB, bioprocessed with Agaricus bisporus, Pleurotus djamor, Calocybe indica and Pleurotus ostreatus under solid-state fermentation (SSF) for 0, 21 and 56 days. The contents of neutral detergent fiber, lignin, hemicellulose and CH4 production (% of IVGP) decreased (p < 0.05), whereas crude protein (CP), IVDMD and total IVGP increased (p < 0.05) after the treatment of SCB for 21 and 56 days with all white-rot fungi (WRF) species. The greatest (p < 0.05) improvement in CP (104.1%), IVDMD (38.8%) and IVGP (49.24%) and the greatest (p < 0.05) reduction in lignin (49.3%) and CH4 (23.2%) fractions in total IVGP were recorded for SCB treated with C. indica for 56 days. Notably, C. indica degraded more than (p < 0.05) lignin and caused greater (p < 0.05) improvement in IVDMD than those recorded for other WRF species after 56 days. The increase in IVGP was strongly associated with lignin degradation (R2 = 0.72) and a decrease in the lignin-to-cellulose ratio (R2 = 0.95) during the bioprocessing of SCB. Our results demonstrated that treatment of SCB with (selective) lignin-degrading WRF can improve the nutritional value and digestibility of SCB, and C. indica presents excellent prospects for the rapid, selective and more extensive degradation of lignin and, as such, for the improvement in nutritional value and digestibility of SCB for ruminant nutrition.
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