Pub Date : 2023-08-05DOI: 10.3390/fermentation9080732
Xiao Sun, K. Boardman, David Marks, D. Wyse, Bo Hu
Pennycress, as an annual cover crop in North America, has around 30–36% of oil and 20–25% of crude protein. Pennycress oil can be converted into biodiesel, while pennycress meal (PM) has limited use in animal nutrition, mainly due to the high content of glucosinolates and indigestible fiber. The nutrition of PM can be improved by processing with edible fungi. This study used Pleurotus ostreatus (PO), Rhizopus oryzae (RO), Aspergillus oryzae (AO), and Mucor circinelloides (MC) to ferment PM (60% moisture content) at 28 °C for 6 to 12 days. Compared to non-fermented PM, essential amino acids such as threonine (Thr) in PO and AO and tryptophan (Trp) and lysine (Lys) in all fungal treatments were enriched. PM fermented by all fungi resulted in concentrated digestible fiber (cellulose) at 12–46%. RO, AO, and MC-fermented PM had degraded sinigrin by 81, 33, and 12% and phytate by 47%, 37%, and 33%, with a corresponding increase in free P by 44%, 1.17-fold, and 89%, respectively. In addition, zearalenone was reduced by 97%, 50%, 39.3%, and 32% in PO, RO, AO, and MC-fermented PM, respectively. This study demonstrated the feasibility of fungi to improve the feeding value of PM, potentially promoting the economic return of pennycress plantations.
{"title":"Fungal Bioprocessing to Improve Quality of Pennycress Meal as a Potential Feeding Ingredient for Monogastric Animals","authors":"Xiao Sun, K. Boardman, David Marks, D. Wyse, Bo Hu","doi":"10.3390/fermentation9080732","DOIUrl":"https://doi.org/10.3390/fermentation9080732","url":null,"abstract":"Pennycress, as an annual cover crop in North America, has around 30–36% of oil and 20–25% of crude protein. Pennycress oil can be converted into biodiesel, while pennycress meal (PM) has limited use in animal nutrition, mainly due to the high content of glucosinolates and indigestible fiber. The nutrition of PM can be improved by processing with edible fungi. This study used Pleurotus ostreatus (PO), Rhizopus oryzae (RO), Aspergillus oryzae (AO), and Mucor circinelloides (MC) to ferment PM (60% moisture content) at 28 °C for 6 to 12 days. Compared to non-fermented PM, essential amino acids such as threonine (Thr) in PO and AO and tryptophan (Trp) and lysine (Lys) in all fungal treatments were enriched. PM fermented by all fungi resulted in concentrated digestible fiber (cellulose) at 12–46%. RO, AO, and MC-fermented PM had degraded sinigrin by 81, 33, and 12% and phytate by 47%, 37%, and 33%, with a corresponding increase in free P by 44%, 1.17-fold, and 89%, respectively. In addition, zearalenone was reduced by 97%, 50%, 39.3%, and 32% in PO, RO, AO, and MC-fermented PM, respectively. This study demonstrated the feasibility of fungi to improve the feeding value of PM, potentially promoting the economic return of pennycress plantations.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42271662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-04DOI: 10.3390/fermentation9080730
R. Lobo, L. Roesch, E. Grilli, A. Faciola
The objective of the study was to evaluate the effects of dietary supplementation of a microencapsulated blend of organic acids and pure botanicals (mOAPBs) on the solid- and liquid-associated microenvironment (SAM and LAM, respectively) of the ruminal microbiome using an in vitro dual-flow continuous culture system. Ruminal content was incubated in eight fermenters and the basal diet was supplemented with increasing levels of mOAPBs (0; 0.12; 0.24; or 0.36% DM) which contained 55.6% hydrogenated and refined palm oil, 25% citric acid, 16.7% sorbic acid, 1.7% thymol, and 1% vanillin. All diets had a similar nutritional composition (16.1 CP, 30.9 NDF, and 32.0 starch, % DM basis). After 7 days of adaptation, a pooled sample across the days was collected in each period for identification of the microbiome of SAM and LAM. There was no effect of mOAPB on alpha-, beta-diversity, and microbial abundance. The SAM had a greater bacterial diversity and the principal component analysis demonstrated that it had a divergent bacterial profile from LAM. Additionally, SAM had an increased abundance of carbohydrate-degrading microorganisms. In summary, mOAPBs did not modulate the ruminal microbiome. The microenvironment microbiome of solid- and liquid-associated microenvironments were different, with SAM having a greater carbohydrate-degrading microorganism population.
{"title":"Effects of Microencapsulated Blend of Organic Acids and Pure Botanicals on the Ruminal Microbiota in an In Vitro Dual-Flow Continuous Culture System","authors":"R. Lobo, L. Roesch, E. Grilli, A. Faciola","doi":"10.3390/fermentation9080730","DOIUrl":"https://doi.org/10.3390/fermentation9080730","url":null,"abstract":"The objective of the study was to evaluate the effects of dietary supplementation of a microencapsulated blend of organic acids and pure botanicals (mOAPBs) on the solid- and liquid-associated microenvironment (SAM and LAM, respectively) of the ruminal microbiome using an in vitro dual-flow continuous culture system. Ruminal content was incubated in eight fermenters and the basal diet was supplemented with increasing levels of mOAPBs (0; 0.12; 0.24; or 0.36% DM) which contained 55.6% hydrogenated and refined palm oil, 25% citric acid, 16.7% sorbic acid, 1.7% thymol, and 1% vanillin. All diets had a similar nutritional composition (16.1 CP, 30.9 NDF, and 32.0 starch, % DM basis). After 7 days of adaptation, a pooled sample across the days was collected in each period for identification of the microbiome of SAM and LAM. There was no effect of mOAPB on alpha-, beta-diversity, and microbial abundance. The SAM had a greater bacterial diversity and the principal component analysis demonstrated that it had a divergent bacterial profile from LAM. Additionally, SAM had an increased abundance of carbohydrate-degrading microorganisms. In summary, mOAPBs did not modulate the ruminal microbiome. The microenvironment microbiome of solid- and liquid-associated microenvironments were different, with SAM having a greater carbohydrate-degrading microorganism population.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44980940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Corynebacterium glutamicum is a Gram-positive bacterium (non-spore-forming) that has been wildly used for amino acid production. Due to its stable protein secretion, low extracellular hydrolase activity, and non-toxicity, the application field of C. glutamicum has been greatly expanded. Currently, gene editing technology based on synthetic biology has great potential for synthetic biology research and genetic modification in C. glutamicum because of its ability to efficiently regulate the physiological and metabolic networks of the strain. Therefore, we summarize the gene editing tools and strategies of C. glutamicum from the aspects of genetic modification and expression elements, and we also describe the effects of gene editing techniques on a variety of products such as amino acids and their derivatives, recombinant proteins, and functional sugars, which provide a certain theoretical basis for the research on the modification of C. glutamicum strains and industrial applications. Finally, we prospect the design and industrial application of C. glutamicum genetic modification from multiple perspectives based on gene editing techniques.
{"title":"Advances in Synthetic Biology Techniques and Industrial Applications of Corynebacterium glutamicum","authors":"Yujue Wang, Qiang Wang, Aobo Sha, Kexin Ren, Mengkai Hu, Meijuan Xu, Xian Zhang, Zhigang Rao","doi":"10.3390/fermentation9080729","DOIUrl":"https://doi.org/10.3390/fermentation9080729","url":null,"abstract":"Corynebacterium glutamicum is a Gram-positive bacterium (non-spore-forming) that has been wildly used for amino acid production. Due to its stable protein secretion, low extracellular hydrolase activity, and non-toxicity, the application field of C. glutamicum has been greatly expanded. Currently, gene editing technology based on synthetic biology has great potential for synthetic biology research and genetic modification in C. glutamicum because of its ability to efficiently regulate the physiological and metabolic networks of the strain. Therefore, we summarize the gene editing tools and strategies of C. glutamicum from the aspects of genetic modification and expression elements, and we also describe the effects of gene editing techniques on a variety of products such as amino acids and their derivatives, recombinant proteins, and functional sugars, which provide a certain theoretical basis for the research on the modification of C. glutamicum strains and industrial applications. Finally, we prospect the design and industrial application of C. glutamicum genetic modification from multiple perspectives based on gene editing techniques.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45451629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-04DOI: 10.3390/fermentation9080731
M. Kozłowska, M. Ziarno, D. Zaręba, I. Ścibisz
Barley (Hordeum vulgare L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage period, gradual acidification of the fermented milk was observed. The addition of YBLP has a limited effect on the pH of the fermented milk, with the pH value primarily dependent on the type of starter culture and storage time. The addition of YBLP may have a positive effect on the survival of bacterial cells during the storage of the fermented milk; however, a gradual decrease in the number of LAB cells was observed during refrigerated storage. Furthermore, the addition of YBLP had a significant effect on the hardness, adhesion, and water-holding capacity of some fermented milk immediately after fermentation, depending on the specific starter culture used.
{"title":"Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation","authors":"M. Kozłowska, M. Ziarno, D. Zaręba, I. Ścibisz","doi":"10.3390/fermentation9080731","DOIUrl":"https://doi.org/10.3390/fermentation9080731","url":null,"abstract":"Barley (Hordeum vulgare L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage period, gradual acidification of the fermented milk was observed. The addition of YBLP has a limited effect on the pH of the fermented milk, with the pH value primarily dependent on the type of starter culture and storage time. The addition of YBLP may have a positive effect on the survival of bacterial cells during the storage of the fermented milk; however, a gradual decrease in the number of LAB cells was observed during refrigerated storage. Furthermore, the addition of YBLP had a significant effect on the hardness, adhesion, and water-holding capacity of some fermented milk immediately after fermentation, depending on the specific starter culture used.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42444068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-04DOI: 10.3390/fermentation9080728
Shenghui Wang, Caihong Song, Jie Li, Peng Li, Chen Zhang
High temperatures exacerbate the ammonia inhibition of anaerobic digestion coupled with methanogenesis. The inhibition of methane production by ammonia has been observed in other studies. However, the underlying mechanism is not well understood and requires further investigation. This study explored the effect of ammonia stress on archaeal 16S rRNA transcripts in thermophilic anaerobic digester sludge. Different ammonium concentrations were checked for their influence on the methanogenic rate and hydrogen accumulation. Quantitative PCR was used to compare the changes in total archaeal 16S rRNA expression. A Monte Carlo permutation test within redundancy analysis (RDA) was adopted for exploring the relationship between environmental variables and archaeal 16S rRNA and their transcripts. The results showed that with the increase in ammonium concentration, the methanogenic rate decreased and hydrogen accumulation occurred. The total archaeal 16S rRNA genes and transcripts copy numbers decreased significantly in treatments with higher ammonium concentrations (7 and 10 g NH4+-N/L), but did not change much at lower ammonia concentrations (3 g NH4+-N/L) compared with the 0 g NH4+-N/L treatment. The RDA analysis further revealed that most environmental variables, including ammonia and methane, except for formate, were significantly correlated with the community structure activity of archaeal 16S rRNA transcripts rather than the community structure of their genes. The composition of archaeal 16S rRNA transcripts showed that the hydrogenotrophic methanogen Methanothermobacter dominated the methanogenic community activity in all incubations. It exhibited sensitivity to ammonia stress and should be responsible for the methanogenic inhibition under thermophilic conditions. Our findings suggested that archaeal 16S rRNA transcripts, rather than 16S rRNA genes, are key indicators of ammonia stress and methanogenic activity.
高温加剧了厌氧消化对氨的抑制，同时伴有甲烷生成。在其他研究中已经观察到氨对甲烷产生的抑制作用。然而，其潜在机制尚不清楚，需要进一步研究。本研究探讨了氨胁迫对嗜热厌氧消化池污泥中古细菌16S rRNA转录的影响。考察了不同铵浓度对产甲烷速率和氢气积累的影响。采用定量PCR方法比较古菌16S rRNA总表达量的变化。采用冗余分析(RDA)中的蒙特卡罗排列检验方法探讨环境变量与古菌16S rRNA及其转录本之间的关系。结果表明，随着铵态氮浓度的增加，甲烷生成速率降低，氢气积累发生。在高铵浓度(7和10 g NH4+-N/L)处理下，古菌16S rRNA基因总数和转录本拷贝数显著减少，但在低铵浓度(3 g NH4+-N/L)处理下，与0 g NH4+-N/L处理相比，变化不大。RDA分析进一步发现，除甲酸外，大多数环境变量(包括氨和甲烷)与古菌16S rRNA转录本的群落结构活性显著相关，而与其基因的群落结构无关。古细菌16S rRNA转录本的组成表明，产甲烷菌在所有孵育条件下的产甲烷菌群落活性均占主导地位。它表现出对氨胁迫的敏感性，应该是在嗜热条件下抑制产甲烷的原因。我们的研究结果表明，古细菌16S rRNA转录本，而不是16S rRNA基因，是氨胁迫和产甲烷活性的关键指标。
{"title":"Inhibitory Effects of Ammonia on Archaeal 16S rRNA Transcripts in Thermophilic Anaerobic Digester Sludge","authors":"Shenghui Wang, Caihong Song, Jie Li, Peng Li, Chen Zhang","doi":"10.3390/fermentation9080728","DOIUrl":"https://doi.org/10.3390/fermentation9080728","url":null,"abstract":"High temperatures exacerbate the ammonia inhibition of anaerobic digestion coupled with methanogenesis. The inhibition of methane production by ammonia has been observed in other studies. However, the underlying mechanism is not well understood and requires further investigation. This study explored the effect of ammonia stress on archaeal 16S rRNA transcripts in thermophilic anaerobic digester sludge. Different ammonium concentrations were checked for their influence on the methanogenic rate and hydrogen accumulation. Quantitative PCR was used to compare the changes in total archaeal 16S rRNA expression. A Monte Carlo permutation test within redundancy analysis (RDA) was adopted for exploring the relationship between environmental variables and archaeal 16S rRNA and their transcripts. The results showed that with the increase in ammonium concentration, the methanogenic rate decreased and hydrogen accumulation occurred. The total archaeal 16S rRNA genes and transcripts copy numbers decreased significantly in treatments with higher ammonium concentrations (7 and 10 g NH4+-N/L), but did not change much at lower ammonia concentrations (3 g NH4+-N/L) compared with the 0 g NH4+-N/L treatment. The RDA analysis further revealed that most environmental variables, including ammonia and methane, except for formate, were significantly correlated with the community structure activity of archaeal 16S rRNA transcripts rather than the community structure of their genes. The composition of archaeal 16S rRNA transcripts showed that the hydrogenotrophic methanogen Methanothermobacter dominated the methanogenic community activity in all incubations. It exhibited sensitivity to ammonia stress and should be responsible for the methanogenic inhibition under thermophilic conditions. Our findings suggested that archaeal 16S rRNA transcripts, rather than 16S rRNA genes, are key indicators of ammonia stress and methanogenic activity.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46820278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-03DOI: 10.3390/fermentation9080727
Wei Zhou, Anthony Ananga, D. Ukuku, Alberta N. A. Aryee
Cassava plays an important role in the life and diet of several communities worldwide. It is used in various processed forms and has become the focus of research and innovation in recent years. Bioprocessing techniques, such as fermentation, have been utilized to create new avenues for its application in food and functional products. The fermentation of cassava can enhance its nutritional value, improve its shelf life, and increase its digestibility. However, the effect of salt-mediated fermentation on microbial diversity and potential benefits has not been widely reported. In this study, the effect of six levels of salt (NaCl), ranging from 0 to 25% after 50 days of spontaneous cassava fermentation at 25–30 °C, was investigated. A total of 30 bacterial isolates were selected for molecular characterization. A proprietary pool of universal 16S rRNA primers and species-specific primers were used to amplify a wide variety of species in clonal samples. The bacteria observed include Lactiplantibacillus, Limosilactobacillus, and Weissella. The population of Lactiplantibacillus in the cassava microflora increased with and without salt treatment, while Weissella, a new genus, was detected in 20 and 25% of salt-treated samples. Lactiplantibacillus and Weissella accounted for 32 and 68% and 60 and 40% of the bacterial populations detected at 20 and 25% salt treatment, respectively. A total of 17 strains and sequences were identified from the 30 isolates screened. Sequencing results classified the 30 isolates into four groups, of which 76.67% were Limosilactobacillus. Phylogenetic analysis showed that all 17 strains were divided into three clusters. These results show that high salt-mediated fermentation of cassava can trigger a shift in dominance in the bacterial community, changing the diversity of the microbial community.
{"title":"High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing","authors":"Wei Zhou, Anthony Ananga, D. Ukuku, Alberta N. A. Aryee","doi":"10.3390/fermentation9080727","DOIUrl":"https://doi.org/10.3390/fermentation9080727","url":null,"abstract":"Cassava plays an important role in the life and diet of several communities worldwide. It is used in various processed forms and has become the focus of research and innovation in recent years. Bioprocessing techniques, such as fermentation, have been utilized to create new avenues for its application in food and functional products. The fermentation of cassava can enhance its nutritional value, improve its shelf life, and increase its digestibility. However, the effect of salt-mediated fermentation on microbial diversity and potential benefits has not been widely reported. In this study, the effect of six levels of salt (NaCl), ranging from 0 to 25% after 50 days of spontaneous cassava fermentation at 25–30 °C, was investigated. A total of 30 bacterial isolates were selected for molecular characterization. A proprietary pool of universal 16S rRNA primers and species-specific primers were used to amplify a wide variety of species in clonal samples. The bacteria observed include Lactiplantibacillus, Limosilactobacillus, and Weissella. The population of Lactiplantibacillus in the cassava microflora increased with and without salt treatment, while Weissella, a new genus, was detected in 20 and 25% of salt-treated samples. Lactiplantibacillus and Weissella accounted for 32 and 68% and 60 and 40% of the bacterial populations detected at 20 and 25% salt treatment, respectively. A total of 17 strains and sequences were identified from the 30 isolates screened. Sequencing results classified the 30 isolates into four groups, of which 76.67% were Limosilactobacillus. Phylogenetic analysis showed that all 17 strains were divided into three clusters. These results show that high salt-mediated fermentation of cassava can trigger a shift in dominance in the bacterial community, changing the diversity of the microbial community.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43754155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-02DOI: 10.3390/fermentation9080726
Orlando Meneses Quelal, David Pilamunga Hurtado
Slaughterhouse solid waste is one of the sources of greenhouse gas (GHG) today. Crop residue decomposition or incineration has a great impact on global warming. Therefore, it is urgent to study the possibility of better environmentally friendly approaches to solid waste management and its safe disposal. The digestion of this type of solid waste in a decomposing process from organic content allows the recovery of valuable resources (such as biogas) and the use of the digestate in various fertilizer industries. In this study, two substrates were studied to determine their biomethane (BMP) potential in anaerobic digestion. The substrates were fermented and digested anaerobically and biogas production was measured. Methane yield of the slaughterhouse substrates had a lower methane yield between 232.2 and 250.8 mL/gVS and 53.6 to 57.9% biodegradability. Harvest substrates produce between 167.1 and 274.9 mL/gVS with a biodegradability of 39.1 to 64.3%. Co-digestion of both substrates at a ratio of IS 1:2 (RR:WS 3:1) generated a higher yield 289.1 ml/gVS and 66.9%. biodegradability of A kinetic analysis was carried out using Gompertz models, transfer and logistic function for methane production biodegradation.
{"title":"Anaerobic Fermentation of Slaughterhouse Waste—Codigestion with Wheat Straw to Determine Methane Biochemical Potential and Kinetic Analysis","authors":"Orlando Meneses Quelal, David Pilamunga Hurtado","doi":"10.3390/fermentation9080726","DOIUrl":"https://doi.org/10.3390/fermentation9080726","url":null,"abstract":"Slaughterhouse solid waste is one of the sources of greenhouse gas (GHG) today. Crop residue decomposition or incineration has a great impact on global warming. Therefore, it is urgent to study the possibility of better environmentally friendly approaches to solid waste management and its safe disposal. The digestion of this type of solid waste in a decomposing process from organic content allows the recovery of valuable resources (such as biogas) and the use of the digestate in various fertilizer industries. In this study, two substrates were studied to determine their biomethane (BMP) potential in anaerobic digestion. The substrates were fermented and digested anaerobically and biogas production was measured. Methane yield of the slaughterhouse substrates had a lower methane yield between 232.2 and 250.8 mL/gVS and 53.6 to 57.9% biodegradability. Harvest substrates produce between 167.1 and 274.9 mL/gVS with a biodegradability of 39.1 to 64.3%. Co-digestion of both substrates at a ratio of IS 1:2 (RR:WS 3:1) generated a higher yield 289.1 ml/gVS and 66.9%. biodegradability of A kinetic analysis was carried out using Gompertz models, transfer and logistic function for methane production biodegradation.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47550502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-01DOI: 10.3390/fermentation9080725
M. Saeed, Muhammad Azam, Hafiza Sehrish Kiani, M. Hussain, H. Ahsan, Tanveer Ahmad, Hafiz Khuram Waseem, Muhammad Bilal, A. Fatima, Akhtar Ali
Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p < 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility.
{"title":"Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics","authors":"M. Saeed, Muhammad Azam, Hafiza Sehrish Kiani, M. Hussain, H. Ahsan, Tanveer Ahmad, Hafiz Khuram Waseem, Muhammad Bilal, A. Fatima, Akhtar Ali","doi":"10.3390/fermentation9080725","DOIUrl":"https://doi.org/10.3390/fermentation9080725","url":null,"abstract":"Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p < 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47162402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-01DOI: 10.3390/fermentation9080724
Chun-Erh Chen, Yun‐Sheng Lin, H. Lo, T. Hsu
The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorganisms and observed the changes in tissues with a laser scanning microscope during early curing. In addition, the conducted volatile components analysis using gas chromatography-mass spectrometry (GC-MS) with ethanol extracts to investigate the differences in the aroma components of coated and uncoated microbial vanilla pods and to identify the correlation between processing and the oily luster of pods. The results demonstrate that the oily luster on the surface of vanilla pods coated with Bacillus subtilis subsp. subtilis is one of the necessary conditions for a high-quality vanilla product. Eight categories of compounds were found in the ethanol extract of vanilla pods. A total of 69 volatile components were analyzed. Different microbial species significantly influenced the volatile components, with 31 compounds not found in the control group. Furthermore, 30 odor and aroma compounds were identified. This study reveals the role of edible microbial coatings in enhancing the natural aroma of vanilla pods and offers possibilities for the development of new and unique vanilla aroma profiles.
{"title":"Structural Characterization with Laser Scanning Microscopy and an Analysis of Volatile Components Using GC-MS in Vanilla Pods Coated with Edible Microorganisms","authors":"Chun-Erh Chen, Yun‐Sheng Lin, H. Lo, T. Hsu","doi":"10.3390/fermentation9080724","DOIUrl":"https://doi.org/10.3390/fermentation9080724","url":null,"abstract":"The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorganisms and observed the changes in tissues with a laser scanning microscope during early curing. In addition, the conducted volatile components analysis using gas chromatography-mass spectrometry (GC-MS) with ethanol extracts to investigate the differences in the aroma components of coated and uncoated microbial vanilla pods and to identify the correlation between processing and the oily luster of pods. The results demonstrate that the oily luster on the surface of vanilla pods coated with Bacillus subtilis subsp. subtilis is one of the necessary conditions for a high-quality vanilla product. Eight categories of compounds were found in the ethanol extract of vanilla pods. A total of 69 volatile components were analyzed. Different microbial species significantly influenced the volatile components, with 31 compounds not found in the control group. Furthermore, 30 odor and aroma compounds were identified. This study reveals the role of edible microbial coatings in enhancing the natural aroma of vanilla pods and offers possibilities for the development of new and unique vanilla aroma profiles.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41503561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-01DOI: 10.3390/fermentation9080723
Karen De La Rosa-Esteban, L. Sepúlveda, M. Chávez-González, Cristian Torres‐León, Luis E. Estrada-Gil, C. N. Aguilar, J. Ascacio-Valdés
Rambutan (Nephelium lappaceum L.) is a tropical fruit that is originally from Southeast Asia and it was introduced to Mexico in the 1960s; the fruit’s peel is known to possess ellagitannins such as ellagic acid which give the peel great biological activity; solid-state fermentation has been used to obtain said compounds and rambutan peel can be used as a fermentation support/substrate; this work aims to obtain, identify and quantify ellagic acid obtained via SSF with a strain of yeast. The water-absorption index and the support’s maximum moisture were determined. To determine the ideal conditions for ellagic acid accumulation, a Box–Behnken 3k experimental design was applied using variables such as temperature, moisture and inoculum. The maximum accumulation time of ellagic acid via solid-state fermentation was determined to be 48 h with ideal conditions of 30 °C, 60% moisture and 1.5 × 107 cells/g using S. cerevisiae, and high-performance liquid chromatography was used to identify ellagic acid, geraniin and corilagin as the most abundant compounds. The maximum recovery of ellagic acid was 458 ± 44.6 mg/g. HPLC/ESI/MS analysis at 48 h fermentation showed biodegradation of geraniin and corilagin due to ellagic acid. Mexican rambutan peel has been demonstrated to be a suitable substrate for SSF.
{"title":"Valorization of Mexican Rambutan Peel through the Recovery of Ellagic Acid via Solid-State Fermentation Using a Yeast","authors":"Karen De La Rosa-Esteban, L. Sepúlveda, M. Chávez-González, Cristian Torres‐León, Luis E. Estrada-Gil, C. N. Aguilar, J. Ascacio-Valdés","doi":"10.3390/fermentation9080723","DOIUrl":"https://doi.org/10.3390/fermentation9080723","url":null,"abstract":"Rambutan (Nephelium lappaceum L.) is a tropical fruit that is originally from Southeast Asia and it was introduced to Mexico in the 1960s; the fruit’s peel is known to possess ellagitannins such as ellagic acid which give the peel great biological activity; solid-state fermentation has been used to obtain said compounds and rambutan peel can be used as a fermentation support/substrate; this work aims to obtain, identify and quantify ellagic acid obtained via SSF with a strain of yeast. The water-absorption index and the support’s maximum moisture were determined. To determine the ideal conditions for ellagic acid accumulation, a Box–Behnken 3k experimental design was applied using variables such as temperature, moisture and inoculum. The maximum accumulation time of ellagic acid via solid-state fermentation was determined to be 48 h with ideal conditions of 30 °C, 60% moisture and 1.5 × 107 cells/g using S. cerevisiae, and high-performance liquid chromatography was used to identify ellagic acid, geraniin and corilagin as the most abundant compounds. The maximum recovery of ellagic acid was 458 ± 44.6 mg/g. HPLC/ESI/MS analysis at 48 h fermentation showed biodegradation of geraniin and corilagin due to ellagic acid. Mexican rambutan peel has been demonstrated to be a suitable substrate for SSF.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46472185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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