Pub Date : 2023-08-31DOI: 10.3390/fermentation9090805
Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, Ivana Křížová, Tomáš Brányik
The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (µ) was the highest at 25 °C (μ = 0.41 ± 0.01 h−1) and it was not affected by iso-α-bitter acids (15–50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further.
{"title":"Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential","authors":"Emre İlpars, Štěpánka Titlová, Katarína Hanzalíková, Ivana Křížová, Tomáš Brányik","doi":"10.3390/fermentation9090805","DOIUrl":"https://doi.org/10.3390/fermentation9090805","url":null,"abstract":"The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (µ) was the highest at 25 °C (μ = 0.41 ± 0.01 h−1) and it was not affected by iso-α-bitter acids (15–50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":"8 3","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41310931","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/fermentation9090804
J. Méndez-Hernández, L. V. Rodríguez-Durán, J. Páez-Lerma, N. Soto-Cruz
The production of secondary metabolites can be improved with the supply of precursors both in submerged and solid-state fermentation (SSF). Microorganisms assimilate the precursors and biotransform them to excrete compounds of commercial interest. The raw materials used in SSF, frequently agro-industrial residues, may contain molecules that serve as precursors for secondary metabolites. However, supplying a precursor can dramatically improve crop production. Commonly, precursors are added as part of the liquid with which the solid material to be fermented is moistened. However, recently it has been proposed to take advantage of the oxygen supply for the gradual supply of volatile precursors. It can help to avoid toxicity problems with the precursors. The present work reviews the strategies to supply precursors to improve the production of secondary metabolites in solid-state fermentation.
{"title":"Strategies for Supplying Precursors to Enhance the Production of Secondary Metabolites in Solid-State Fermentation","authors":"J. Méndez-Hernández, L. V. Rodríguez-Durán, J. Páez-Lerma, N. Soto-Cruz","doi":"10.3390/fermentation9090804","DOIUrl":"https://doi.org/10.3390/fermentation9090804","url":null,"abstract":"The production of secondary metabolites can be improved with the supply of precursors both in submerged and solid-state fermentation (SSF). Microorganisms assimilate the precursors and biotransform them to excrete compounds of commercial interest. The raw materials used in SSF, frequently agro-industrial residues, may contain molecules that serve as precursors for secondary metabolites. However, supplying a precursor can dramatically improve crop production. Commonly, precursors are added as part of the liquid with which the solid material to be fermented is moistened. However, recently it has been proposed to take advantage of the oxygen supply for the gradual supply of volatile precursors. It can help to avoid toxicity problems with the precursors. The present work reviews the strategies to supply precursors to improve the production of secondary metabolites in solid-state fermentation.","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":"42334366","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 : 2023-08-30DOI: 10.3390/fermentation9090799
Franziska Höfele, P. Dürre
Increasing greenhouse gas emissions and decreasing fossil fuel supplies necessitate the development of alternative methods for producing petroleum-based commodities. Plastics are also primarily petroleum-based goods with rising demand, thus there is growing interest in plastic substitutes. Polyhydroxyalkanoates (PHAs) are naturally produced biopolymers that are utilized by microorganisms as a source of energy and carbon storage. Poly-3-hydroxybutyrate (PHB) is a member of the PHA family and is considered the most promising candidate to replace polyethylene (PE). PHB is naturally produced by Cupriavidus necator, but recombinant production has also been recently established. This study is the first to investigate the heterologous production of PHB with recombinant Acetobacterium woodii using CO2 + H2 as a carbon and energy source. The introduction of a synthetic PHB production pathway resulted in the production of 1.23 g/L CDW and 1.9% PHB/cell dry weight (CDW), which corresponds to a production of 23.5 mg/L PHB. PHB quantification was simplified using LipidGreen2 fluorescence measurements.
{"title":"Production of Potential Substitutes for Conventional Plastics Using Metabolically Engineered Acetobacterium woodii","authors":"Franziska Höfele, P. Dürre","doi":"10.3390/fermentation9090799","DOIUrl":"https://doi.org/10.3390/fermentation9090799","url":null,"abstract":"Increasing greenhouse gas emissions and decreasing fossil fuel supplies necessitate the development of alternative methods for producing petroleum-based commodities. Plastics are also primarily petroleum-based goods with rising demand, thus there is growing interest in plastic substitutes. Polyhydroxyalkanoates (PHAs) are naturally produced biopolymers that are utilized by microorganisms as a source of energy and carbon storage. Poly-3-hydroxybutyrate (PHB) is a member of the PHA family and is considered the most promising candidate to replace polyethylene (PE). PHB is naturally produced by Cupriavidus necator, but recombinant production has also been recently established. This study is the first to investigate the heterologous production of PHB with recombinant Acetobacterium woodii using CO2 + H2 as a carbon and energy source. The introduction of a synthetic PHB production pathway resulted in the production of 1.23 g/L CDW and 1.9% PHB/cell dry weight (CDW), which corresponds to a production of 23.5 mg/L PHB. PHB quantification was simplified using LipidGreen2 fluorescence measurements.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48188193","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 : 2023-08-30DOI: 10.3390/fermentation9090800
Hyun Kang, Jin-woo Hwang, Sung-Gyu Lee
This study demonstrates that the fermentation of Tetragonia tetragonioides (T. tetragonioides) by Bacillus subtilis (B. subtilis) subsp. spizizenii enhances its antioxidant, anti-inflammatory, and skin-moisturizing activities. Fermented T. tetragonioides extracts (FTEs) showed a significant increase (p < 0.05) of approximately 1.3 to 3.07 times in their total polyphenol content (TPC), total flavonoid content (TFC), and vanillic acid content compared to pre-fermentation T. tetragonioides extracts (TEs). Additionally, the 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities were significantly higher (p < 0.05) in FTEs than in TEs, showing an increase of about 1.25 to 1.64 times. The anti-inflammatory effects, evaluated through the inhibition of nitric oxide (NO) in RAW 264.7 cells stimulated by lipopolysaccharide (LPS), revealed that FTEs exhibited significant (p < 0.05) NO inhibition activity at less than half the concentration of TEs. It is particularly noteworthy that the FTE at 200 μg/mL significantly suppressed the expression of the cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and tumor necrosis factor-alpha (TNF-α) proteins. In HaCaT cells, FTEs substantially (p < 0.001) increased the mRNA expression of filaggrin (FLG), hyaluronan synthase (HAS)-1, and HAS-3, indicating improved skin protection and moisturization. In conclusion, this study confirms that T. tetragonioides’ antioxidant, anti-inflammatory, and skin-moisturizing activities are enhanced by B. subtilis fermentation, suggesting the potential of FTEs as a cosmeceutical ingredient.
{"title":"Bacillus subtilis Fermentation Augments the Anti-Inflammatory and Skin Moisture Improvement Activities of Tetragonia tetragonoides through the Upregulation of Antioxidant Components","authors":"Hyun Kang, Jin-woo Hwang, Sung-Gyu Lee","doi":"10.3390/fermentation9090800","DOIUrl":"https://doi.org/10.3390/fermentation9090800","url":null,"abstract":"This study demonstrates that the fermentation of Tetragonia tetragonioides (T. tetragonioides) by Bacillus subtilis (B. subtilis) subsp. spizizenii enhances its antioxidant, anti-inflammatory, and skin-moisturizing activities. Fermented T. tetragonioides extracts (FTEs) showed a significant increase (p < 0.05) of approximately 1.3 to 3.07 times in their total polyphenol content (TPC), total flavonoid content (TFC), and vanillic acid content compared to pre-fermentation T. tetragonioides extracts (TEs). Additionally, the 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities were significantly higher (p < 0.05) in FTEs than in TEs, showing an increase of about 1.25 to 1.64 times. The anti-inflammatory effects, evaluated through the inhibition of nitric oxide (NO) in RAW 264.7 cells stimulated by lipopolysaccharide (LPS), revealed that FTEs exhibited significant (p < 0.05) NO inhibition activity at less than half the concentration of TEs. It is particularly noteworthy that the FTE at 200 μg/mL significantly suppressed the expression of the cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and tumor necrosis factor-alpha (TNF-α) proteins. In HaCaT cells, FTEs substantially (p < 0.001) increased the mRNA expression of filaggrin (FLG), hyaluronan synthase (HAS)-1, and HAS-3, indicating improved skin protection and moisturization. In conclusion, this study confirms that T. tetragonioides’ antioxidant, anti-inflammatory, and skin-moisturizing activities are enhanced by B. subtilis fermentation, suggesting the potential of FTEs as a cosmeceutical ingredient.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45881830","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 : 2023-08-30DOI: 10.3390/fermentation9090801
Yongkang Zhen, Chong Zhang, Jiaqi Lin, A. Rahmat, Feiyang He, Mengzhi Wang
The role of volatile fatty acids (VFAs) in ruminal fermentation is well studied, but their effects on the ileal microbiome and epithelial health remain less explored. In this study, we investigated the impact of the exogenous oral infusion of three VFAs, sodium acetate (NaAc), propionate (NaPr), and butyrate (NaBu), on the VFA concentrations in ileal contents, as well as ileal microbiome profiling and epithelial health parameters (inflammatory cytokine and tight junctions) in goats. The data demonstrated that the oral infusion of three VFAs can enhance VFA production by increasing the proportions of each individual VFA and the total VFAs. Then, the microbiome revealed distinct microbial succession patterns and altered microbial diversities in response to the oral infusion of VFA treatments. Moreover, the oral infusion of each VFA had unique effects on the ileal bacterial community, with potential implications for epithelial health. Notably, the oral infusion of VFAs demonstrated potential anti-inflammatory effects, as evidenced by reduced IL-6 levels in the NaPr group and increased IL-10 levels in the NaAc group. Notably, the oral infusion of VFAs did not directly impact the tight junction concentrations, such as Claudin1, Occludin, and ZO-1. Lastly, the correlation analyses identified specific relationships between the ileal bacteria and epithelial health parameters, and Prevotella was positively correlated with IL-6 and IL-1β, while Bifidobacterium was positively correlated with IL-10. These results highlighted the crosstalk between VFAs, the ileal microbiome, and the health of the small intestine. Our findings had significant implications for optimizing ruminant nutrition, enhancing epithelial health, and promoting sustainable livestock production practices.
{"title":"Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats","authors":"Yongkang Zhen, Chong Zhang, Jiaqi Lin, A. Rahmat, Feiyang He, Mengzhi Wang","doi":"10.3390/fermentation9090801","DOIUrl":"https://doi.org/10.3390/fermentation9090801","url":null,"abstract":"The role of volatile fatty acids (VFAs) in ruminal fermentation is well studied, but their effects on the ileal microbiome and epithelial health remain less explored. In this study, we investigated the impact of the exogenous oral infusion of three VFAs, sodium acetate (NaAc), propionate (NaPr), and butyrate (NaBu), on the VFA concentrations in ileal contents, as well as ileal microbiome profiling and epithelial health parameters (inflammatory cytokine and tight junctions) in goats. The data demonstrated that the oral infusion of three VFAs can enhance VFA production by increasing the proportions of each individual VFA and the total VFAs. Then, the microbiome revealed distinct microbial succession patterns and altered microbial diversities in response to the oral infusion of VFA treatments. Moreover, the oral infusion of each VFA had unique effects on the ileal bacterial community, with potential implications for epithelial health. Notably, the oral infusion of VFAs demonstrated potential anti-inflammatory effects, as evidenced by reduced IL-6 levels in the NaPr group and increased IL-10 levels in the NaAc group. Notably, the oral infusion of VFAs did not directly impact the tight junction concentrations, such as Claudin1, Occludin, and ZO-1. Lastly, the correlation analyses identified specific relationships between the ileal bacteria and epithelial health parameters, and Prevotella was positively correlated with IL-6 and IL-1β, while Bifidobacterium was positively correlated with IL-10. These results highlighted the crosstalk between VFAs, the ileal microbiome, and the health of the small intestine. Our findings had significant implications for optimizing ruminant nutrition, enhancing epithelial health, and promoting sustainable livestock production practices.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49358726","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 : 2023-08-29DOI: 10.3390/fermentation9090798
B. Steiniger, S. Hupfauf, H. Insam, C. Schaum
Digesters at water resource recovery facilities (WRRFs) operating at different temperatures within the mesophilic and thermophilic temperature range is a flexibilization concept to contribute to heat management. Four 25 L digesters were fed with sewage sludge from a municipal WRRF and were operated at 37, 43, 47 and 53 °C, respectively, to describe changes in the overall process performance and the microbiota. Specific methane yield and COD degradation rates were the highest at 47 °C, only being up to 7% higher compared with at 37 °C. The increase in pH and concentrations of NH4-N and PO4-P above 43 °C were statistically significant. The effect on the microbial community was strong, indicating both a constant specialization towards thermophilic organisms as well as a change from acetoclastic to hydrogenotrophic/methylotrophic methanogenesis. The influence of temperature on process-engineering and physicochemical aspects was rather small compared with the changes in the microbiota.
{"title":"Exploring Anaerobic Digestion from Mesophilic to Thermophilic Temperatures—Operational and Microbial Aspects","authors":"B. Steiniger, S. Hupfauf, H. Insam, C. Schaum","doi":"10.3390/fermentation9090798","DOIUrl":"https://doi.org/10.3390/fermentation9090798","url":null,"abstract":"Digesters at water resource recovery facilities (WRRFs) operating at different temperatures within the mesophilic and thermophilic temperature range is a flexibilization concept to contribute to heat management. Four 25 L digesters were fed with sewage sludge from a municipal WRRF and were operated at 37, 43, 47 and 53 °C, respectively, to describe changes in the overall process performance and the microbiota. Specific methane yield and COD degradation rates were the highest at 47 °C, only being up to 7% higher compared with at 37 °C. The increase in pH and concentrations of NH4-N and PO4-P above 43 °C were statistically significant. The effect on the microbial community was strong, indicating both a constant specialization towards thermophilic organisms as well as a change from acetoclastic to hydrogenotrophic/methylotrophic methanogenesis. The influence of temperature on process-engineering and physicochemical aspects was rather small compared with the changes in the microbiota.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46475381","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 : 2023-08-29DOI: 10.3390/fermentation9090797
N. van Wyk
Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...]
参与发酵过程的微生物在形成最终食品的芳香特性方面起着重要作用[…]
{"title":"Aroma Compound Evolution during Fermentation","authors":"N. van Wyk","doi":"10.3390/fermentation9090797","DOIUrl":"https://doi.org/10.3390/fermentation9090797","url":null,"abstract":"Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...]","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43301156","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 : 2023-08-28DOI: 10.3390/fermentation9090795
Hongyu Zhang, Zixuan Zhou, Tingting Lou, Rong Xiang, Deguang Zhang, Danyun Wang, Suying Wang
AA10 family lytic polysaccharide monooxygenases (AA10 LPMOs) are mainly distributed in bacteria. Because of their characteristics of oxidative degradation of crystalline polysaccharides, such as cellulose and chitin, they have great application potential in industrial biomass conversion and have attracted wide attention. Efficient heterologous expression of LPMOs by recombinant engineering bacteria has become the main strategy for the industrial production of enzymes. The research progress of AA10 LPMOs’ heterologous expression systems was reviewed in this paper. The construction strategies of its diversified heterologous expression system were introduced based on the design and processing of the expression host, vector, and LPMOs gene. The effects of different expression systems on the soluble expression of LPMOs and the development direction of the construction of LPMOs’ heterologous expression systems were discussed. The broad application prospect of LPMOs in the biomass conversion and biofuel industry has been prospected.
{"title":"Advance in Heterologous Expression of Biomass-Degrading Auxiliary Activity 10 Family of Lytic Polysaccharide Monooxygenases","authors":"Hongyu Zhang, Zixuan Zhou, Tingting Lou, Rong Xiang, Deguang Zhang, Danyun Wang, Suying Wang","doi":"10.3390/fermentation9090795","DOIUrl":"https://doi.org/10.3390/fermentation9090795","url":null,"abstract":"AA10 family lytic polysaccharide monooxygenases (AA10 LPMOs) are mainly distributed in bacteria. Because of their characteristics of oxidative degradation of crystalline polysaccharides, such as cellulose and chitin, they have great application potential in industrial biomass conversion and have attracted wide attention. Efficient heterologous expression of LPMOs by recombinant engineering bacteria has become the main strategy for the industrial production of enzymes. The research progress of AA10 LPMOs’ heterologous expression systems was reviewed in this paper. The construction strategies of its diversified heterologous expression system were introduced based on the design and processing of the expression host, vector, and LPMOs gene. The effects of different expression systems on the soluble expression of LPMOs and the development direction of the construction of LPMOs’ heterologous expression systems were discussed. The broad application prospect of LPMOs in the biomass conversion and biofuel industry has been prospected.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47513928","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 : 2023-08-28DOI: 10.3390/fermentation9090794
Hongliang Mu, P. Weng, Zufang Wu
Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages.
{"title":"Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage","authors":"Hongliang Mu, P. Weng, Zufang Wu","doi":"10.3390/fermentation9090794","DOIUrl":"https://doi.org/10.3390/fermentation9090794","url":null,"abstract":"Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48855496","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}
Wastewater with a low carbon/nitrogen (C/N) ratio is widespread and difficult to treat. The addition of an external carbon source is an effective method for treating such wastewater. Therefore, we aimed to prepare a self-releasing carbon biofilm carrier using agricultural waste (corncobs), polyvinyl alcohol, and sponge iron in various ratios to provide a carbon source that would facilitate denitrification, providing an optimal environment for microorganisms. We found that the carbon release of the MAC biofilm carrier that accumulated over 60 d was 116.139 mg of chemical oxygen demand (COD)·g−1, whereas the accumulated total nitrogen release was approximately 0 mg·(g·d)−1. The NO3−-N removal rate after 24 h reached 98.1%, whereas the theoretical use rate of the carbon source (in terms of COD) was stable at 90.34%. In addition, the sum of the abundances of the denitrifying and cellulose-degrading bacteria was 49.89%. Furthermore, biofilm carriers are used as functional carriers that contribute to cellulose degradation, a process in which sponge iron produces Fe2+ to provide electron donors and shuttles for denitrifying bacteria and forms the iron cycle, thereby inducing an increase in microbial abundance; this increase then facilitates the microbial degradation of cellulose and synergistic denitrification through interspecific bacterial cooperation. This study provides a new and effective method for enhancing the denitrification of wastewater with low C/N ratios.
{"title":"Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties","authors":"Bao-Guo Wang, Jie Liu, Pengcheng Li, Xiaojie Chen, Xu Zhang, Chengcheng Wen","doi":"10.3390/fermentation9090796","DOIUrl":"https://doi.org/10.3390/fermentation9090796","url":null,"abstract":"Wastewater with a low carbon/nitrogen (C/N) ratio is widespread and difficult to treat. The addition of an external carbon source is an effective method for treating such wastewater. Therefore, we aimed to prepare a self-releasing carbon biofilm carrier using agricultural waste (corncobs), polyvinyl alcohol, and sponge iron in various ratios to provide a carbon source that would facilitate denitrification, providing an optimal environment for microorganisms. We found that the carbon release of the MAC biofilm carrier that accumulated over 60 d was 116.139 mg of chemical oxygen demand (COD)·g−1, whereas the accumulated total nitrogen release was approximately 0 mg·(g·d)−1. The NO3−-N removal rate after 24 h reached 98.1%, whereas the theoretical use rate of the carbon source (in terms of COD) was stable at 90.34%. In addition, the sum of the abundances of the denitrifying and cellulose-degrading bacteria was 49.89%. Furthermore, biofilm carriers are used as functional carriers that contribute to cellulose degradation, a process in which sponge iron produces Fe2+ to provide electron donors and shuttles for denitrifying bacteria and forms the iron cycle, thereby inducing an increase in microbial abundance; this increase then facilitates the microbial degradation of cellulose and synergistic denitrification through interspecific bacterial cooperation. This study provides a new and effective method for enhancing the denitrification of wastewater with low C/N ratios.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.7,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48864285","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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