Pub Date : 2023-09-06DOI: 10.3390/fermentation9090814
Chongshan Yang, Ting An, Dandan Qi, Changbo Yuan, Chunwang Dong
Fermentation is a key link in determining the quality and flavor formation of black tea. However, during the actual production, the judgment of black tea fermentation quality mainly relies on the sensory evaluation of the tea maker, which is more subjective and prone to cause inconsistency in tea quality. Traditional testing methods, such as physical and chemical analyses, are time-consuming, laborious, and costly and are unable to meet the needs of the actual production. In this study, a self-developed machine vision system was used to quickly and accurately identify the degree of black tea fermentation by acquiring color and texture information on the surface of fermented leaves. To accurately control the quality of black tea fermentation and to understand the dynamic changes in key endoplasmic components in the fermented leaves, a quantitative prediction model of the key endoplasmic components in the fermentation process of black tea was constructed. The experiments proved that the system achieved 100% accuracy in discriminating the degree of fermentation of black tea, and the prediction accuracy of catechin components and thearubigin content reached more than 0.895. This system overcomes the defects of accurate measurement of multiple sensors coupled together, reduces the detection cost, and optimizes the experimental process. It can meet the needs of online monitoring in actual production.
{"title":"Real-Time Discrimination and Quality Evaluation of Black Tea Fermentation Quality Using a Homemade Simple Machine Vision System","authors":"Chongshan Yang, Ting An, Dandan Qi, Changbo Yuan, Chunwang Dong","doi":"10.3390/fermentation9090814","DOIUrl":"https://doi.org/10.3390/fermentation9090814","url":null,"abstract":"Fermentation is a key link in determining the quality and flavor formation of black tea. However, during the actual production, the judgment of black tea fermentation quality mainly relies on the sensory evaluation of the tea maker, which is more subjective and prone to cause inconsistency in tea quality. Traditional testing methods, such as physical and chemical analyses, are time-consuming, laborious, and costly and are unable to meet the needs of the actual production. In this study, a self-developed machine vision system was used to quickly and accurately identify the degree of black tea fermentation by acquiring color and texture information on the surface of fermented leaves. To accurately control the quality of black tea fermentation and to understand the dynamic changes in key endoplasmic components in the fermented leaves, a quantitative prediction model of the key endoplasmic components in the fermentation process of black tea was constructed. The experiments proved that the system achieved 100% accuracy in discriminating the degree of fermentation of black tea, and the prediction accuracy of catechin components and thearubigin content reached more than 0.895. This system overcomes the defects of accurate measurement of multiple sensors coupled together, reduces the detection cost, and optimizes the experimental process. It can meet the needs of online monitoring in actual production.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48578997","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 : 2023-09-06DOI: 10.3390/fermentation9090813
S. Nanda, Falguni Pattnaik, B. Patra, Kang Kang, Ajay K. Dalai
Biofuels are the sustainable counterparts of fossil fuels to meet the increasing energy demands of the current and future generations. Biofuels are produced from waste organic residues with the application of mechanical, thermochemical and biological methods and processes. While mechanical and thermochemical conversion processes involve the use of heat, pressure, catalysts and other physicochemical attributes for the direct conversion of biomass, biological conversion requires microorganisms and their enzymes as biocatalysts to degrade the fermentable substrates into biofuels and biochemicals. This article highlights the advances and opportunities in biological conversion technologies for the development of a closed-loop biorefinery approach. This review highlights the distinction between biological and thermochemical conversion technologies, including a discussion on the pros and cons of the pathways. Different categories of biological conversion processes, such as enzymatic saccharification, submerged fermentation, solid-state fermentation and simultaneous saccharification and fermentation are also discussed in this article. The main essence of this article is the description of different fermentative technologies to produce next-generation biofuels, such as bioethanol, biobutanol, biomethane, biohydrogen and biodiesel. This article provides a state-of-the-art review of the literature and a technical perspective on the bioproduction of bioethanol, acetone–ethanol–butanol fermentation, anaerobic digestion, photo/dark fermentation, and the transesterification of lignocellulosic substrates to produce the above-mentioned biofuels. In addition, recommendations for improving bioprocessing efficiency and biofuel yields are provided in this comprehensive article.
{"title":"A Review of Liquid and Gaseous Biofuels from Advanced Microbial Fermentation Processes","authors":"S. Nanda, Falguni Pattnaik, B. Patra, Kang Kang, Ajay K. Dalai","doi":"10.3390/fermentation9090813","DOIUrl":"https://doi.org/10.3390/fermentation9090813","url":null,"abstract":"Biofuels are the sustainable counterparts of fossil fuels to meet the increasing energy demands of the current and future generations. Biofuels are produced from waste organic residues with the application of mechanical, thermochemical and biological methods and processes. While mechanical and thermochemical conversion processes involve the use of heat, pressure, catalysts and other physicochemical attributes for the direct conversion of biomass, biological conversion requires microorganisms and their enzymes as biocatalysts to degrade the fermentable substrates into biofuels and biochemicals. This article highlights the advances and opportunities in biological conversion technologies for the development of a closed-loop biorefinery approach. This review highlights the distinction between biological and thermochemical conversion technologies, including a discussion on the pros and cons of the pathways. Different categories of biological conversion processes, such as enzymatic saccharification, submerged fermentation, solid-state fermentation and simultaneous saccharification and fermentation are also discussed in this article. The main essence of this article is the description of different fermentative technologies to produce next-generation biofuels, such as bioethanol, biobutanol, biomethane, biohydrogen and biodiesel. This article provides a state-of-the-art review of the literature and a technical perspective on the bioproduction of bioethanol, acetone–ethanol–butanol fermentation, anaerobic digestion, photo/dark fermentation, and the transesterification of lignocellulosic substrates to produce the above-mentioned biofuels. In addition, recommendations for improving bioprocessing efficiency and biofuel yields are provided in this comprehensive article.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42096753","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 : 2023-09-05DOI: 10.3390/fermentation9090811
Alejandra G. Oliva-Rodríguez, Vianey de J. Cervantes-Güicho, T. K. Morales-Martínez, J. A. Rodríguez-De La Garza, M. A. Medina-Morales, S. Y. Martínez-Amador, Ana G. Reyes, L. Ríos-González
Different strategies have been assessed for the revalorization of guishe to obtain biomolecules. The juice obtained after the mechanical extraction of guishe is rich in phytochemicals and sugars which can be converted to other products. The objective of the present study was to evaluate the production of hydrogen and butanol at different guishe juice concentrations (and therefore, different sugar concentrations) via fermentation in batch mode using Clostridium acetobutylicum ATCC 824. Fermentation assays were performed in triplicate under anaerobic conditions at 35 °C for 142 h. Guishe juice was supplemented with all components of synthetic medium (salts, vitamins and reducing agents), except glucose, and diluted at different concentrations: 20%, 40%, 60%, 80% and 100%. For comparison purposes, a control was carried out in a synthetic medium using glucose as carbon source. Results showed a maximum butanol concentration of 5.39 g/L using 80% guishe juice, corresponding to a productivity and yield of 0.04 g/L h−1 and 0.24 g/g, respectively. Meanwhile, the highest productivity (1.16 L H2/L d−1; 1.99 mmol H2/L h−1) and yield (18.4 L/kg) of hydrogen were obtained with 40% guishe juice. This study demonstrates the potential of guishe juice to be used as a low-cost substrate for hydrogen and butanol production.
{"title":"Biohydrogen Gas/Acetone-Butanol-Ethanol Production from Agave Guishe Juice as a Low-Cost Growing Medium","authors":"Alejandra G. Oliva-Rodríguez, Vianey de J. Cervantes-Güicho, T. K. Morales-Martínez, J. A. Rodríguez-De La Garza, M. A. Medina-Morales, S. Y. Martínez-Amador, Ana G. Reyes, L. Ríos-González","doi":"10.3390/fermentation9090811","DOIUrl":"https://doi.org/10.3390/fermentation9090811","url":null,"abstract":"Different strategies have been assessed for the revalorization of guishe to obtain biomolecules. The juice obtained after the mechanical extraction of guishe is rich in phytochemicals and sugars which can be converted to other products. The objective of the present study was to evaluate the production of hydrogen and butanol at different guishe juice concentrations (and therefore, different sugar concentrations) via fermentation in batch mode using Clostridium acetobutylicum ATCC 824. Fermentation assays were performed in triplicate under anaerobic conditions at 35 °C for 142 h. Guishe juice was supplemented with all components of synthetic medium (salts, vitamins and reducing agents), except glucose, and diluted at different concentrations: 20%, 40%, 60%, 80% and 100%. For comparison purposes, a control was carried out in a synthetic medium using glucose as carbon source. Results showed a maximum butanol concentration of 5.39 g/L using 80% guishe juice, corresponding to a productivity and yield of 0.04 g/L h−1 and 0.24 g/g, respectively. Meanwhile, the highest productivity (1.16 L H2/L d−1; 1.99 mmol H2/L h−1) and yield (18.4 L/kg) of hydrogen were obtained with 40% guishe juice. This study demonstrates the potential of guishe juice to be used as a low-cost substrate for hydrogen and butanol production.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43627719","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 : 2023-09-04DOI: 10.3390/fermentation9090810
Daniel Rossini, Cristina Bogsan
Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values above the legal limits for non-alcoholic beverages. In 2021, Brazil made the world’s first kombucha-specific legislation to label beverages containing up to 0.50% ABV (alcohol by volume) as non-alcoholic. Headspace gas chromatography was used to quantify ethanol in 12 kombucha samples from different brands 12 months before and after the legislation was implemented. Before the legislation was implemented, 92% of the samples showed ethanol concentrations above 0.50% ABV, ranging from 0.47% to 3.56% ABV. One year later, an analysis of the same 12 kombucha brands showed that 67% of the samples were non-compliant with the new legislation, ranging from 0.10% to 2.40% ABV. The formation of ethanol during kombucha fermentation is a multivariate problem. Inoculum usually differs between sources, and the types and amounts of sugar and fruits, and the tea infusion percentage can also impact the final product. These parameters vary among producers. Some efforts to help kombucha producers achieve a more controlled and consistent production process are needed to ensure that commercially available kombuchas are properly non-alcoholic beverages and safe to consume.
{"title":"Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation","authors":"Daniel Rossini, Cristina Bogsan","doi":"10.3390/fermentation9090810","DOIUrl":"https://doi.org/10.3390/fermentation9090810","url":null,"abstract":"Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values above the legal limits for non-alcoholic beverages. In 2021, Brazil made the world’s first kombucha-specific legislation to label beverages containing up to 0.50% ABV (alcohol by volume) as non-alcoholic. Headspace gas chromatography was used to quantify ethanol in 12 kombucha samples from different brands 12 months before and after the legislation was implemented. Before the legislation was implemented, 92% of the samples showed ethanol concentrations above 0.50% ABV, ranging from 0.47% to 3.56% ABV. One year later, an analysis of the same 12 kombucha brands showed that 67% of the samples were non-compliant with the new legislation, ranging from 0.10% to 2.40% ABV. The formation of ethanol during kombucha fermentation is a multivariate problem. Inoculum usually differs between sources, and the types and amounts of sugar and fruits, and the tea infusion percentage can also impact the final product. These parameters vary among producers. Some efforts to help kombucha producers achieve a more controlled and consistent production process are needed to ensure that commercially available kombuchas are properly non-alcoholic beverages and safe to consume.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48854083","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 : 2023-09-02DOI: 10.3390/fermentation9090809
Camila Manera, G. A. Rivas, N. Flores, N. Brizuela, A. C. Caballero, L. Semorile, Danay Valdés La Hens
The spontaneous malolactic fermentation (MLF) in a centenary winery from Patagonia, Argentina, is conducted by predominantly mesophilic Oenococcus oeni and Lactiplantibacillus plantarum. In this region, MLF takes place from 14 to 4 °C, leading to heat cellars incurring in higher costs and non-sustainable practices. Previously, psychrotrophic strains of O. oeni had been obtained from a Patagonian wine. The goal of this work was to identify the Lactobacillaceae microbiota related to low-temperature MLF and assess their contribution. Nine sychrotrophicc Lentilactibacillus hilgardii strains were identified by sequencing the 16S rRNA gene, and the strains typified by RAPD-PCR. All strains consumed L-malic acid at 4 and 10 °C in sterile wine. The selected UNQLh1.1 strain revealed implantation capacity and L-malic acid consumption at 4 and 10 °C in the presence of the native microbial consortium. Furthermore, the histidine decarboxylase (hdc) gene was not detected in any of the Len. hilgardii strains. The prevalence of Len. hilgardii under low-temperature conditions represents a novelty compared to previous findings of LAB diversity in the MLF of Patagonian wines. The native Patagonian psychrotrophic Len. hilgardii strains are a new player in fermentations conducted at low temperatures with the potential to be used as a sustainable MLF starter.
{"title":"Prevalence of Lentilacobacillus hilgardii over Lactiplantibacillus plantarum in Low-Temperature Spontaneous Malolactic Fermentation of a Patagonian Pinot Noir","authors":"Camila Manera, G. A. Rivas, N. Flores, N. Brizuela, A. C. Caballero, L. Semorile, Danay Valdés La Hens","doi":"10.3390/fermentation9090809","DOIUrl":"https://doi.org/10.3390/fermentation9090809","url":null,"abstract":"The spontaneous malolactic fermentation (MLF) in a centenary winery from Patagonia, Argentina, is conducted by predominantly mesophilic Oenococcus oeni and Lactiplantibacillus plantarum. In this region, MLF takes place from 14 to 4 °C, leading to heat cellars incurring in higher costs and non-sustainable practices. Previously, psychrotrophic strains of O. oeni had been obtained from a Patagonian wine. The goal of this work was to identify the Lactobacillaceae microbiota related to low-temperature MLF and assess their contribution. Nine sychrotrophicc Lentilactibacillus hilgardii strains were identified by sequencing the 16S rRNA gene, and the strains typified by RAPD-PCR. All strains consumed L-malic acid at 4 and 10 °C in sterile wine. The selected UNQLh1.1 strain revealed implantation capacity and L-malic acid consumption at 4 and 10 °C in the presence of the native microbial consortium. Furthermore, the histidine decarboxylase (hdc) gene was not detected in any of the Len. hilgardii strains. The prevalence of Len. hilgardii under low-temperature conditions represents a novelty compared to previous findings of LAB diversity in the MLF of Patagonian wines. The native Patagonian psychrotrophic Len. hilgardii strains are a new player in fermentations conducted at low temperatures with the potential to be used as a sustainable MLF starter.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44944301","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 : 2023-09-02DOI: 10.3390/fermentation9090808
Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, J. Canals, Albert Mas, C. Reguant, N. Rozès
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.
{"title":"Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima","authors":"Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, J. Canals, Albert Mas, C. Reguant, N. Rozès","doi":"10.3390/fermentation9090808","DOIUrl":"https://doi.org/10.3390/fermentation9090808","url":null,"abstract":"Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46706877","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 : 2023-09-01DOI: 10.3390/fermentation9090807
N. Jeyagowri, C. Ranadheera, Mohd Yazid Manap, A. Gamage, O. Merah, T. Madhujith
Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The study was carried out to identify and characterise the lactic acid bacteria (LAB) from white and red fermented rice Bg (Bathalagoda) varieties. Fermentation was carried out naturally by soaking red, white, raw, and cooked rice in sterile distilled water (1:3) overnight at 27 °C in an earthen pot. Potentially probiotic bacterial were isolated and the species of the isolated lactic acid bacteria were confirmed based on 16S rDNA gene sequencing and were studied for phenotypic characteristics, including morphological, physiological (growth temperature, salt tolerance, milk coagulation), and biochemical (carbohydrate fermentation pattern) characteristics, using API 50CH kits. Distinct clusters of cocci (48), diplococci (30), and rod-shaped bacteria (30) were observed in fermented rice. Five species of lactic acid bacteria were identified, including Latilactobacillus curvatus GRLb1, 2, 10, and 11 (the predominant Bacillus species); Latilactobacillus graminis GRLb 8; Limosilactobacillus fermentum GRLb17; Weissella confuse GRLb4; and Pediococcus pentosaceus GRLc1. The base pair length of amplified DNA for the isolates was 1500 Bp. Most of the isolates were able to grow at temperatures ranging from 10 °C to 45 °C, tolerate up to 6.5% salt, and coagulate milk with homofermentative characteristics. The beneficial physiological and biochemical properties of isolated Lactobacillus species from fermented rice revealed their potential applications in the food industry. The similar species of bacteria that were isolated from different sources show their probiotic characteristics. Further studies are recommended to confirm their probiotic properties and health benefits.
{"title":"Phenotypic Characterisation and Molecular Identification of Potentially Probiotic Lactobacillus sp. Isolated from Fermented Rice","authors":"N. Jeyagowri, C. Ranadheera, Mohd Yazid Manap, A. Gamage, O. Merah, T. Madhujith","doi":"10.3390/fermentation9090807","DOIUrl":"https://doi.org/10.3390/fermentation9090807","url":null,"abstract":"Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The study was carried out to identify and characterise the lactic acid bacteria (LAB) from white and red fermented rice Bg (Bathalagoda) varieties. Fermentation was carried out naturally by soaking red, white, raw, and cooked rice in sterile distilled water (1:3) overnight at 27 °C in an earthen pot. Potentially probiotic bacterial were isolated and the species of the isolated lactic acid bacteria were confirmed based on 16S rDNA gene sequencing and were studied for phenotypic characteristics, including morphological, physiological (growth temperature, salt tolerance, milk coagulation), and biochemical (carbohydrate fermentation pattern) characteristics, using API 50CH kits. Distinct clusters of cocci (48), diplococci (30), and rod-shaped bacteria (30) were observed in fermented rice. Five species of lactic acid bacteria were identified, including Latilactobacillus curvatus GRLb1, 2, 10, and 11 (the predominant Bacillus species); Latilactobacillus graminis GRLb 8; Limosilactobacillus fermentum GRLb17; Weissella confuse GRLb4; and Pediococcus pentosaceus GRLc1. The base pair length of amplified DNA for the isolates was 1500 Bp. Most of the isolates were able to grow at temperatures ranging from 10 °C to 45 °C, tolerate up to 6.5% salt, and coagulate milk with homofermentative characteristics. The beneficial physiological and biochemical properties of isolated Lactobacillus species from fermented rice revealed their potential applications in the food industry. The similar species of bacteria that were isolated from different sources show their probiotic characteristics. Further studies are recommended to confirm their probiotic properties and health benefits.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49353378","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 : 2023-08-31DOI: 10.3390/fermentation9090802
Wen-Wu Li, Zhen Zhou, Dan Wang
L-Cysteine is a widely used unique sulfur-containing amino acid with wide application in the food, pharmaceutical, and agricultural industries. This paper concludes the advantages and disadvantages of chemical hydrolysis, enzymatic biotransformation, and fermentation for the synthesis of L-cysteine. Meanwhile, a detailed introduction is given to the biosynthesis of L-cysteine, metabolic engineering strategies, and the latest progress in reported L-cysteine fermentation bacteria. Finally, insights are provided on the development direction of increasing the production of biosynthetic L-cysteine in the future. This review provides ideas for the future development of more efficient L-cysteine biosynthetic pathways.
l -半胱氨酸是一种被广泛使用的独特的含硫氨基酸，在食品、制药和农业工业中有着广泛的应用。综述了化学水解法、酶生物转化法和发酵法合成l -半胱氨酸的优缺点。同时，详细介绍了l -半胱氨酸的生物合成、代谢工程策略以及l -半胱氨酸发酵菌的最新研究进展。最后，对今后提高生物合成l -半胱氨酸产量的发展方向提出了见解。本文综述为今后开发更高效的l -半胱氨酸生物合成途径提供了思路。
{"title":"Recent Advances, Challenges, and Metabolic Engineering Strategies in L-Cysteine Biosynthesis","authors":"Wen-Wu Li, Zhen Zhou, Dan Wang","doi":"10.3390/fermentation9090802","DOIUrl":"https://doi.org/10.3390/fermentation9090802","url":null,"abstract":"L-Cysteine is a widely used unique sulfur-containing amino acid with wide application in the food, pharmaceutical, and agricultural industries. This paper concludes the advantages and disadvantages of chemical hydrolysis, enzymatic biotransformation, and fermentation for the synthesis of L-cysteine. Meanwhile, a detailed introduction is given to the biosynthesis of L-cysteine, metabolic engineering strategies, and the latest progress in reported L-cysteine fermentation bacteria. Finally, insights are provided on the development direction of increasing the production of biosynthetic L-cysteine in the future. This review provides ideas for the future development of more efficient L-cysteine biosynthetic pathways.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42288518","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 : 2023-08-31DOI: 10.3390/fermentation9090806
N. Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, A. Ramos-Villarroel, A. Iancu
The area of functional drink is one of the fastest-growing sectors in the world, be it that it is made from plant-based or non-dairy milk. Sea buckthorn syrup is a source of functional ingredients, with a large spectrum of healthy compounds. The study aimed to investigate the suitability of sea buckthorn syrup as a substrate for Lactobacillus paracasei ssp. paracasei (L. casei® 431) and Bifidobacterium animalis ssp. lactis (Bb-12®) development and fermentation in vegetal soy drink and to evaluate the fermented product (at 30 and 37 °C) in terms of bacterial viability, pH, tithable acidity during fermentation and storage period, water holding capacity, antioxidant capacity, total phenolic contents, sensory analysis and in vitro bio-accessibility. During fermentation, a bacterial concentration around of 109–1010 CFU·mL−1 was found in the soy drink with sea buckthorn syrup and L. casei® 431 and Bb-12®. Antioxidant capacity significantly improved after the fermentation of the soy drinks. On the other hand, through the digestibility of the drinks, the bacterial viability significantly decreased for L. casei® 431 and increased for Bb-12®. Further investigation is required on the concentration of sea buckthorn syrup and probiotic encapsulation methods to comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract.
{"title":"Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)","authors":"N. Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, A. Ramos-Villarroel, A. Iancu","doi":"10.3390/fermentation9090806","DOIUrl":"https://doi.org/10.3390/fermentation9090806","url":null,"abstract":"The area of functional drink is one of the fastest-growing sectors in the world, be it that it is made from plant-based or non-dairy milk. Sea buckthorn syrup is a source of functional ingredients, with a large spectrum of healthy compounds. The study aimed to investigate the suitability of sea buckthorn syrup as a substrate for Lactobacillus paracasei ssp. paracasei (L. casei® 431) and Bifidobacterium animalis ssp. lactis (Bb-12®) development and fermentation in vegetal soy drink and to evaluate the fermented product (at 30 and 37 °C) in terms of bacterial viability, pH, tithable acidity during fermentation and storage period, water holding capacity, antioxidant capacity, total phenolic contents, sensory analysis and in vitro bio-accessibility. During fermentation, a bacterial concentration around of 109–1010 CFU·mL−1 was found in the soy drink with sea buckthorn syrup and L. casei® 431 and Bb-12®. Antioxidant capacity significantly improved after the fermentation of the soy drinks. On the other hand, through the digestibility of the drinks, the bacterial viability significantly decreased for L. casei® 431 and increased for Bb-12®. Further investigation is required on the concentration of sea buckthorn syrup and probiotic encapsulation methods to comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42809312","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 : 2023-08-31DOI: 10.3390/fermentation9090803
Prans Brazdausks, D. Godina, Maris Puke
Lignocellulosic biomasses have a very important role as raw materials to produce biobased chemicals. However, a sustainable, efficient, and economically competitive way to convert lignocellulosic biomass into these chemicals has still not been achieved. This study is related to the selective separation and conversion of birch wood C5 carbohydrates into furfural during the H3PO4–NaH2PO4-catalyzed hydrothermal pretreatment simultaneously preserving cellulose in the lignocellulosic leftover for glucose production by the enzymatic hydrolysis. The ratio of H3PO4–NaH2PO4 in the catalyst solution was changed (3:0, 2:1, 1:1, and 1:2). Results show that around 64.1 to 75.9% of available C5 carbohydrates were converted into furfural. The results of birch wood lignocellulosic leftover chemical composition analysis show that cellulose losses during the pretreatment stage did not reach more than 10% of the initial amount. Based on the enzymatic hydrolysis screening experiments, a suitable catalyst for pretreatment was selected and an in-depth study was carried out. Enzymatic hydrolysis experiments were organized based on the three-factor central composite face-centered design. The variable parameters were treatment time (24–72 h), enzyme load (10–20 U/g cellulose), and substrate amount in reaction media (10–20%). At optimal conditions, 49.9 ± 0.5% of available cellulose in lignocellulosic leftover was converted into glucose.
{"title":"Phosphorus-Containing Catalyst Impact on Furfural and Glucose Production during Consecutive Hydrothermal Pretreatment and Enzymatic Hydrolysis","authors":"Prans Brazdausks, D. Godina, Maris Puke","doi":"10.3390/fermentation9090803","DOIUrl":"https://doi.org/10.3390/fermentation9090803","url":null,"abstract":"Lignocellulosic biomasses have a very important role as raw materials to produce biobased chemicals. However, a sustainable, efficient, and economically competitive way to convert lignocellulosic biomass into these chemicals has still not been achieved. This study is related to the selective separation and conversion of birch wood C5 carbohydrates into furfural during the H3PO4–NaH2PO4-catalyzed hydrothermal pretreatment simultaneously preserving cellulose in the lignocellulosic leftover for glucose production by the enzymatic hydrolysis. The ratio of H3PO4–NaH2PO4 in the catalyst solution was changed (3:0, 2:1, 1:1, and 1:2). Results show that around 64.1 to 75.9% of available C5 carbohydrates were converted into furfural. The results of birch wood lignocellulosic leftover chemical composition analysis show that cellulose losses during the pretreatment stage did not reach more than 10% of the initial amount. Based on the enzymatic hydrolysis screening experiments, a suitable catalyst for pretreatment was selected and an in-depth study was carried out. Enzymatic hydrolysis experiments were organized based on the three-factor central composite face-centered design. The variable parameters were treatment time (24–72 h), enzyme load (10–20 U/g cellulose), and substrate amount in reaction media (10–20%). At optimal conditions, 49.9 ± 0.5% of available cellulose in lignocellulosic leftover was converted into glucose.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43992010","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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