Pub Date : 2024-03-01DOI: 10.3390/fermentation10030141
Marcela Moreira Albuquerque, W. Martínez-Burgos, Gabriela De Bona Sartor, L. A. Letti, J. D. de Carvalho, C. Soccol, A. Medeiros
Palm oil, the main vegetable oil produced globally, serves diverse purposes, ranging from cooking to the production of processed foods, cosmetics, and biodiesel. Despite contributing significantly to the economies of major producing nations, the escalating production of palm oil raises serious environmental concerns, including deforestation, biodiversity loss, and various forms of pollution. Palm oil mill effluent (POME), a byproduct of palm oil extraction, poses a severe environmental threat when left untreated. As an eco-friendly alternative, anaerobic digestion in controlled bioreactors has emerged, offering simultaneous POME treatment and biofuel generation, particularly hydrogen, with high energy efficiency. This review explores the challenges and opportunities associated with biohydrogen production from POME. Key considerations involve optimizing parameters through pretreatments, nanoparticle incorporation, defining optimal bioreactor conditions, determining hydraulic retention times, and integrating multi-stage processes like dark fermentation followed by photofermentation. This review also emphasizes the significance of sustainable practices and economic analyses in shaping the future of hydrogen production from POME, positioning it as a pivotal player in the palm oil industry’s circular economy and the global energy transition.
{"title":"Advances in and Perspectives in Biohydrogen Production from Palm Oil Mill Effluent","authors":"Marcela Moreira Albuquerque, W. Martínez-Burgos, Gabriela De Bona Sartor, L. A. Letti, J. D. de Carvalho, C. Soccol, A. Medeiros","doi":"10.3390/fermentation10030141","DOIUrl":"https://doi.org/10.3390/fermentation10030141","url":null,"abstract":"Palm oil, the main vegetable oil produced globally, serves diverse purposes, ranging from cooking to the production of processed foods, cosmetics, and biodiesel. Despite contributing significantly to the economies of major producing nations, the escalating production of palm oil raises serious environmental concerns, including deforestation, biodiversity loss, and various forms of pollution. Palm oil mill effluent (POME), a byproduct of palm oil extraction, poses a severe environmental threat when left untreated. As an eco-friendly alternative, anaerobic digestion in controlled bioreactors has emerged, offering simultaneous POME treatment and biofuel generation, particularly hydrogen, with high energy efficiency. This review explores the challenges and opportunities associated with biohydrogen production from POME. Key considerations involve optimizing parameters through pretreatments, nanoparticle incorporation, defining optimal bioreactor conditions, determining hydraulic retention times, and integrating multi-stage processes like dark fermentation followed by photofermentation. This review also emphasizes the significance of sustainable practices and economic analyses in shaping the future of hydrogen production from POME, positioning it as a pivotal player in the palm oil industry’s circular economy and the global energy transition.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"117 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140090651","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 : 2024-03-01DOI: 10.3390/fermentation10030143
Fernanda Maria Rosa, Thaís Fernandes Mendonça Mota, C. Busso, Priscila Vaz de Arruda, Patrícia Elena Manuitt Brito, João Paulo Martins Miranda, Alex Batista Trentin, Robert F. H. Dekker, Mário Antônio Alves da Cunha
The industrial sector plays a significant role in global economic growth. However, it also produces polluting effluents that must be treated to prevent environmental damage and ensure the quality of life for future generations is not compromised. Various physical, chemical, and biological methods have been employed to treat industrial effluents. Filamentous fungi, in particular, have garnered attention as effective bioremediation agents due to their ability to produce enzymes capable of degrading recalcitrant compounds, and adsorb different pollutant molecules. The novelty of the work reported herein lies in its comprehensive assessment of the research surrounding the use of white- and brown-rot fungi for removing phenolic compounds from industrial effluents. This study employs a systematic review coupled with scientometric analysis to provide insights into the evolution of this technology over time. It scrutinizes geographical distribution, identifies research gaps and trends, and highlights the most studied fungal species and their applications. A systematic review of 464 publications from 1945 to 2023 assessed the use of these fungi in removing phenolic compounds from industrial effluents. White-rot fungi were predominant (96.3%), notably Phanerochaete chrysosporium, Pleurotus ostreatus, Trametes versicolor, and Lentinula edodes. The cultures employing free cells (64.15%) stand out over those using immobilized cells, just like cultures with isolated fungi regarding systems with microbial consortia. Geographically, Italy, Spain, Greece, India, and Brazil emerged as the most prominent countries in publications related to this area during the evaluated period.
{"title":"Filamentous Fungi as Bioremediation Agents of Industrial Effluents: A Systematic Review","authors":"Fernanda Maria Rosa, Thaís Fernandes Mendonça Mota, C. Busso, Priscila Vaz de Arruda, Patrícia Elena Manuitt Brito, João Paulo Martins Miranda, Alex Batista Trentin, Robert F. H. Dekker, Mário Antônio Alves da Cunha","doi":"10.3390/fermentation10030143","DOIUrl":"https://doi.org/10.3390/fermentation10030143","url":null,"abstract":"The industrial sector plays a significant role in global economic growth. However, it also produces polluting effluents that must be treated to prevent environmental damage and ensure the quality of life for future generations is not compromised. Various physical, chemical, and biological methods have been employed to treat industrial effluents. Filamentous fungi, in particular, have garnered attention as effective bioremediation agents due to their ability to produce enzymes capable of degrading recalcitrant compounds, and adsorb different pollutant molecules. The novelty of the work reported herein lies in its comprehensive assessment of the research surrounding the use of white- and brown-rot fungi for removing phenolic compounds from industrial effluents. This study employs a systematic review coupled with scientometric analysis to provide insights into the evolution of this technology over time. It scrutinizes geographical distribution, identifies research gaps and trends, and highlights the most studied fungal species and their applications. A systematic review of 464 publications from 1945 to 2023 assessed the use of these fungi in removing phenolic compounds from industrial effluents. White-rot fungi were predominant (96.3%), notably Phanerochaete chrysosporium, Pleurotus ostreatus, Trametes versicolor, and Lentinula edodes. The cultures employing free cells (64.15%) stand out over those using immobilized cells, just like cultures with isolated fungi regarding systems with microbial consortia. Geographically, Italy, Spain, Greece, India, and Brazil emerged as the most prominent countries in publications related to this area during the evaluated period.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140090859","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 : 2024-02-29DOI: 10.3390/fermentation10030138
Christina N. Economou, G. Manthos, D. Zagklis, M. Kornaros
Biological treatment is a promising alternative for waste management considering the environmentally sustainable concept that the European Union demands. In this direction, anaerobic digestion comprises a viable waste treatment process, producing high energy-carrier gases such as biomethane and biohydrogen under certain operating conditions. The mathematical modeling of this bioprocess can be used as a valuable tool for process scale-up with cost-effective implications. The scope of this work was the evaluation of the well-established Anaerobic Digestion Model 1 (ADM1) for use in two-stage anaerobic digestion of agro-industrial waste. Certain equations for the description of the metabolic pathways for lactate and bioethanol accumulation were implemented in the existing mechanistic model in order to enhance the model’s accuracy. The model presents a high estimation ability regarding the final product (H2 and biogas) reaching the same maximum value for the theoretical as the experimental data of these products (0.0012 and 0.0036 m3/d, respectively). The adapted ADM1 emerges as a useful instrument for designing anaerobic co-digestion processes with the goal of achieving high yields in fermentative hydrogen production, considering mixed biomass growth mechanisms.
{"title":"ADM1-Based Modeling of Biohydrogen Production through Anaerobic Co-Digestion of Agro-Industrial Wastes in a Continuous-Flow Stirred-Tank Reactor System","authors":"Christina N. Economou, G. Manthos, D. Zagklis, M. Kornaros","doi":"10.3390/fermentation10030138","DOIUrl":"https://doi.org/10.3390/fermentation10030138","url":null,"abstract":"Biological treatment is a promising alternative for waste management considering the environmentally sustainable concept that the European Union demands. In this direction, anaerobic digestion comprises a viable waste treatment process, producing high energy-carrier gases such as biomethane and biohydrogen under certain operating conditions. The mathematical modeling of this bioprocess can be used as a valuable tool for process scale-up with cost-effective implications. The scope of this work was the evaluation of the well-established Anaerobic Digestion Model 1 (ADM1) for use in two-stage anaerobic digestion of agro-industrial waste. Certain equations for the description of the metabolic pathways for lactate and bioethanol accumulation were implemented in the existing mechanistic model in order to enhance the model’s accuracy. The model presents a high estimation ability regarding the final product (H2 and biogas) reaching the same maximum value for the theoretical as the experimental data of these products (0.0012 and 0.0036 m3/d, respectively). The adapted ADM1 emerges as a useful instrument for designing anaerobic co-digestion processes with the goal of achieving high yields in fermentative hydrogen production, considering mixed biomass growth mechanisms.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"18 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140409541","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 : 2024-02-29DOI: 10.3390/fermentation10030139
Scheherazed Dakhmouche Djekrif, Amel Ait Kaki El Hadef El Okki, Leila Bennamoun, Abdelhak Djekrif, Tahar Nouadri, L. Gillmann
Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using tomato pomace and bread waste mix as a solid fermentation substrate. The optimized conditions improved enzyme activity and showed a maximal production of 33,450 ± 503 IU/g compared with the initial activity of 11,205.78 ± 360 without medium optimization. A threefold increase in protease activity after medium optimization proved the reliability of using the PBD and CCD design. A 19.76-fold purified enzyme and a yield of 32.94% were obtained after purification. The protease showed maximum activity at pH 4 and 60 °C and was resistant to Tween 20, Tween 80, SDS, and β-mercaptoethanol, Ca2+, and Mg2+ stimulated it. The protease activity was strongly inhibited in the presence of urea, and EDTA. The results revealed Clavispora lusitaniae protease’s ability to degrade wheat seeds and flour gluten by 98.7% and 97% respectively under pH 4 for 24 h at 40 °C. According to this study, this enzyme could be a potential candidate for the food industry, particularly for treating wheat seed and flour to reduce the immunogenicity of gluten.
{"title":"Production Optimization, Partial Characterization, and Gluten-Digesting Ability of the Acidic Protease from Clavispora lusitaniae PC3","authors":"Scheherazed Dakhmouche Djekrif, Amel Ait Kaki El Hadef El Okki, Leila Bennamoun, Abdelhak Djekrif, Tahar Nouadri, L. Gillmann","doi":"10.3390/fermentation10030139","DOIUrl":"https://doi.org/10.3390/fermentation10030139","url":null,"abstract":"Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using tomato pomace and bread waste mix as a solid fermentation substrate. The optimized conditions improved enzyme activity and showed a maximal production of 33,450 ± 503 IU/g compared with the initial activity of 11,205.78 ± 360 without medium optimization. A threefold increase in protease activity after medium optimization proved the reliability of using the PBD and CCD design. A 19.76-fold purified enzyme and a yield of 32.94% were obtained after purification. The protease showed maximum activity at pH 4 and 60 °C and was resistant to Tween 20, Tween 80, SDS, and β-mercaptoethanol, Ca2+, and Mg2+ stimulated it. The protease activity was strongly inhibited in the presence of urea, and EDTA. The results revealed Clavispora lusitaniae protease’s ability to degrade wheat seeds and flour gluten by 98.7% and 97% respectively under pH 4 for 24 h at 40 °C. According to this study, this enzyme could be a potential candidate for the food industry, particularly for treating wheat seed and flour to reduce the immunogenicity of gluten.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"79 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140411142","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 : 2024-02-29DOI: 10.3390/fermentation10030137
Marianne Hull-Cantillo, M. Lay, Graeme Glasgow, Peter Kovalsky
Much emphasis has been given to algal biomass growth in dairy farm wastewater. Most of the systems examined require productive land to be converted and/or freshwater use to dilute high concentrations of nutrients found in dairy effluent. A rotating algal biofilm (RABR) provides the capacity to grow algae without sacrificing productive land or freshwater. In theory, this system would overcome some of the economic and environmental challenges that other systems have. A combination of theoretical information, nutrient uptake formulas, and economic formulas were used to calculate the potential of biogas production from algae grown in an RABR with dairy effluents. The average nutrient uptake was 0.8 mgN/m2 per day and 0.1 mgP/m2 per day. The maximum methane production from the anaerobic digestion of algae was 112 m3/RABR·year. The minimum and maximum economic scenarios resulted in gross profits of NZD −2101 and −1922. After evaluating this system for the first time in the New Zealand dairy farming context, it was found that biogas production from an RABR is not a feasible option for New Zealand dairy farmers.
{"title":"The Hard Reality of Biogas Production through the Anaerobic Digestion of Algae Grown in Dairy Farm Effluents","authors":"Marianne Hull-Cantillo, M. Lay, Graeme Glasgow, Peter Kovalsky","doi":"10.3390/fermentation10030137","DOIUrl":"https://doi.org/10.3390/fermentation10030137","url":null,"abstract":"Much emphasis has been given to algal biomass growth in dairy farm wastewater. Most of the systems examined require productive land to be converted and/or freshwater use to dilute high concentrations of nutrients found in dairy effluent. A rotating algal biofilm (RABR) provides the capacity to grow algae without sacrificing productive land or freshwater. In theory, this system would overcome some of the economic and environmental challenges that other systems have. A combination of theoretical information, nutrient uptake formulas, and economic formulas were used to calculate the potential of biogas production from algae grown in an RABR with dairy effluents. The average nutrient uptake was 0.8 mgN/m2 per day and 0.1 mgP/m2 per day. The maximum methane production from the anaerobic digestion of algae was 112 m3/RABR·year. The minimum and maximum economic scenarios resulted in gross profits of NZD −2101 and −1922. After evaluating this system for the first time in the New Zealand dairy farming context, it was found that biogas production from an RABR is not a feasible option for New Zealand dairy farmers.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"24 46","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140408853","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 : 2024-02-29DOI: 10.3390/fermentation10030136
A. Jaeger, L. Nyhan, A. Sahin, E. Zannini, Elke K. Arendt
Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.
{"title":"Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast","authors":"A. Jaeger, L. Nyhan, A. Sahin, E. Zannini, Elke K. Arendt","doi":"10.3390/fermentation10030136","DOIUrl":"https://doi.org/10.3390/fermentation10030136","url":null,"abstract":"Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"2 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140410574","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}
Although biogas is a renewable energy source alternative to natural gas, it contains approximately 40 vol% CO2 and, hence, a low calorific value. The sequestration of CO2 from biogas is, therefore, essential before its widespread use. As CO2 can be easily solubilized as carbonate and bicarbonate in alkaline water, in this study, we isolated and characterized alkaliphilic wild microalgae that grow under high-level CO2 conditions and evaluated their application potential in CO2-removal from biogas. For this purpose, freshwater samples were enriched with 10 vol% CO2 and an alkaline culture medium (pH 9.0), wherein almost free CO2 was converted to carbonate and bicarbonate to yield alkaliphilic and high-level CO2-tolerant microalgae. Ten microalgal strains of Micractinium, Chlorella, Scenedesmus/Tetradesmus, or Desmodesmus spp. were isolated, some of which demonstrated good growth even under conditions of >pH 10 and >30 vol% CO2. All algal strains grew well through fixing biogas-derived CO2 in a vial-scale biogas upgrading experiment, which reduced the CO2 level in biogas to an undetectable level. These strains yielded antioxidant carotenoids, including lutein, astaxanthin, zeaxanthin, and β-carotene, particularly rich in lutein (up to 7.3 mg/g dry cells). In addition, these strains contained essential amino acids, accounting for 42.9 mol% of the total amino acids on average, and they were rich in unsaturated fatty acids (comprising 62.2 wt% of total fatty acids). The present study identified strains that can contribute to biogas upgrading technology, and the present findings suggest that their biomass can serve as useful raw material across the food, nutraceutical, and feed industries.
虽然沼气是一种可替代天然气的可再生能源，但它含有约 40 Vol% 的二氧化碳，因此热值较低。因此，在广泛使用沼气之前，必须封存沼气中的二氧化碳。由于二氧化碳很容易以碳酸盐和碳酸氢盐的形式溶解在碱性水中，在本研究中，我们分离并鉴定了在高浓度二氧化碳条件下生长的嗜碱性野生微藻，并评估了它们在从沼气中去除二氧化碳方面的应用潜力。为此，我们在淡水样本中添加了 10 Vol% 的 CO2 和碱性培养基（pH 值为 9.0），在这种培养基中，几乎游离的 CO2 被转化为碳酸盐和碳酸氢盐，从而产生了嗜碱性、耐高浓度 CO2 的微藻类。分离出的 10 株微藻类包括小ractinium、Chlorella、Scenedesmus/Tetradesmus 或 Desmodesmus spp.，其中一些甚至在 >pH 10 和 >30 vol% CO2 的条件下生长良好。在小瓶规模的沼气升级实验中，所有藻类菌株都能通过固定沼气中的二氧化碳而生长良好，从而将沼气中的二氧化碳含量降至检测不到的水平。这些菌株可产生抗氧化类胡萝卜素，包括叶黄素、虾青素、玉米黄素和 β-胡萝卜素，其中叶黄素含量尤其丰富（高达 7.3 毫克/克干细胞）。此外，这些菌株还含有必需氨基酸，平均占氨基酸总量的 42.9 摩尔%，并且富含不饱和脂肪酸（占脂肪酸总量的 62.2 wt%）。本研究发现了有助于沼气升级技术的菌株，本研究结果表明，它们的生物质可作为食品、营养保健品和饲料行业的有用原料。
{"title":"Biogas Upgrading by Wild Alkaliphilic Microalgae and the Application Potential of Their Biomass in the Carbon Capture and Utilization Technology","authors":"Yuri Kikuchi, Daichi Kanai, Kenjiro Sugiyama, Katsuhiko Fujii","doi":"10.3390/fermentation10030134","DOIUrl":"https://doi.org/10.3390/fermentation10030134","url":null,"abstract":"Although biogas is a renewable energy source alternative to natural gas, it contains approximately 40 vol% CO2 and, hence, a low calorific value. The sequestration of CO2 from biogas is, therefore, essential before its widespread use. As CO2 can be easily solubilized as carbonate and bicarbonate in alkaline water, in this study, we isolated and characterized alkaliphilic wild microalgae that grow under high-level CO2 conditions and evaluated their application potential in CO2-removal from biogas. For this purpose, freshwater samples were enriched with 10 vol% CO2 and an alkaline culture medium (pH 9.0), wherein almost free CO2 was converted to carbonate and bicarbonate to yield alkaliphilic and high-level CO2-tolerant microalgae. Ten microalgal strains of Micractinium, Chlorella, Scenedesmus/Tetradesmus, or Desmodesmus spp. were isolated, some of which demonstrated good growth even under conditions of >pH 10 and >30 vol% CO2. All algal strains grew well through fixing biogas-derived CO2 in a vial-scale biogas upgrading experiment, which reduced the CO2 level in biogas to an undetectable level. These strains yielded antioxidant carotenoids, including lutein, astaxanthin, zeaxanthin, and β-carotene, particularly rich in lutein (up to 7.3 mg/g dry cells). In addition, these strains contained essential amino acids, accounting for 42.9 mol% of the total amino acids on average, and they were rich in unsaturated fatty acids (comprising 62.2 wt% of total fatty acids). The present study identified strains that can contribute to biogas upgrading technology, and the present findings suggest that their biomass can serve as useful raw material across the food, nutraceutical, and feed industries.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"2 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140418762","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 : 2024-02-28DOI: 10.3390/fermentation10030132
F. Melini, Valentina Melini
Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process.
{"title":"Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste","authors":"F. Melini, Valentina Melini","doi":"10.3390/fermentation10030132","DOIUrl":"https://doi.org/10.3390/fermentation10030132","url":null,"abstract":"Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"3 s1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422506","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 : 2024-02-28DOI: 10.3390/fermentation10030133
Nazan Tokatlı Demirok, Seydi Yıkmış
Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.
{"title":"Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals","authors":"Nazan Tokatlı Demirok, Seydi Yıkmış","doi":"10.3390/fermentation10030133","DOIUrl":"https://doi.org/10.3390/fermentation10030133","url":null,"abstract":"Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"7 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140419964","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 : 2024-02-28DOI: 10.3390/fermentation10030135
Tim Granata, B. Rattenbacher, Florian Kehl, Marcel Egli
Microbial factories, including microalgae biofactories, have the enormous potential to produce biochemicals for manufacturing diverse bioproducts. A strategic approach to biofactories is maintaining cultures in bioreactors with sufficient resource inputs to optimize biochemical precursors for manufacturing bioproducts. Exploiting synergies that use the waste output from a bioreactor containing one microbial culture as a resource input to another bioreactor with a different microbe can lead to overall efficiencies in biofactories. In this paper, two synergies are evaluated. The first is between yeast and algae bioreactors, where data are presented on oxygen (O2) uptake by aerobic yeast cultures and their production of carbon dioxide (CO2) and the uptake of CO2 by algae and their production of O2. The second focuses on a carbon capture reactor, which is utilized to increase CO2 levels to promote higher algal production. This approach of waste as a resource for bioreactor cultures is a novel synergy that can be important to bioreactor designs and, ultimately, to the production of bioproducts.
{"title":"Microbial Factories and Exploiting Synergies of Bioreactor Technologies to Produce Bioproducts","authors":"Tim Granata, B. Rattenbacher, Florian Kehl, Marcel Egli","doi":"10.3390/fermentation10030135","DOIUrl":"https://doi.org/10.3390/fermentation10030135","url":null,"abstract":"Microbial factories, including microalgae biofactories, have the enormous potential to produce biochemicals for manufacturing diverse bioproducts. A strategic approach to biofactories is maintaining cultures in bioreactors with sufficient resource inputs to optimize biochemical precursors for manufacturing bioproducts. Exploiting synergies that use the waste output from a bioreactor containing one microbial culture as a resource input to another bioreactor with a different microbe can lead to overall efficiencies in biofactories. In this paper, two synergies are evaluated. The first is between yeast and algae bioreactors, where data are presented on oxygen (O2) uptake by aerobic yeast cultures and their production of carbon dioxide (CO2) and the uptake of CO2 by algae and their production of O2. The second focuses on a carbon capture reactor, which is utilized to increase CO2 levels to promote higher algal production. This approach of waste as a resource for bioreactor cultures is a novel synergy that can be important to bioreactor designs and, ultimately, to the production of bioproducts.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"19 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422401","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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