Pub Date : 2023-08-16DOI: 10.3390/fermentation9080761
Punnita Pamueangmun, A. Abdullahi, M. Kabir, Kridsada Unban, Apinun Kanpiengjai, J. Venus, K. Shetty, C. Saenjum, C. Khanongnuch
Second-generation lactic acid production requires the development of sustainable and economically feasible processes and renewable lignocellulose biomass as a starting raw material. Weizmannia coagulans MA42 was isolated from a soil sample in Chiang Mai province, Thailand and showed the highest production of L-lactic acid and lignocellulolytic enzymes (cellulase, β-mannanase, xylanase, β-glucosidase, β-mannosidase, and β-xylosidase) compared to other isolates. Weizmannia coagulans MA42 was able to grow, secrete lignocellulolytic enzymes, and directly produce L-lactic acid in the medium containing various lignocellulosic feedstocks as the sole carbon source. Moreover, L-lactic acid production efficiency was improved after the substrates were pretreated with diluted sulfuric acid and diluted sodium hydroxide. The highest L-lactic acid production efficiency of 553.4 ± 2.9, 325.4 ± 4.1, 326.6 ± 4.4, 528.0 ± 7.2, and 547.0 ± 2.2 mg/g total available carbohydrate was obtained from respective pretreated substrates including sugarcane bagasse, sugarcane trash, corn stover, rice straw, and water hyacinth. It is suggested that structural complexity of the lignocellulosic materials and properties of lignocellulolytic enzymes are the key factors of consolidated bioprocessing (CBP) of lignocellulosic feedstocks to lactic acid. In addition, the results of this study indicated that W. coagulans MA42 is a potent bacterial candidate for CBP of a variety of lignocellulosic feedstocks to L-lactic acid production; however, further bioprocess development and genetic engineering technique would provide higher lactic acid production efficiency, and this would lead to sustainable lactic acid production from lignocellulosic feedstocks.
{"title":"Lignocellulose Degrading Weizmannia coagulans Capable of Enantiomeric L-Lactic Acid Production via Consolidated Bioprocessing","authors":"Punnita Pamueangmun, A. Abdullahi, M. Kabir, Kridsada Unban, Apinun Kanpiengjai, J. Venus, K. Shetty, C. Saenjum, C. Khanongnuch","doi":"10.3390/fermentation9080761","DOIUrl":"https://doi.org/10.3390/fermentation9080761","url":null,"abstract":"Second-generation lactic acid production requires the development of sustainable and economically feasible processes and renewable lignocellulose biomass as a starting raw material. Weizmannia coagulans MA42 was isolated from a soil sample in Chiang Mai province, Thailand and showed the highest production of L-lactic acid and lignocellulolytic enzymes (cellulase, β-mannanase, xylanase, β-glucosidase, β-mannosidase, and β-xylosidase) compared to other isolates. Weizmannia coagulans MA42 was able to grow, secrete lignocellulolytic enzymes, and directly produce L-lactic acid in the medium containing various lignocellulosic feedstocks as the sole carbon source. Moreover, L-lactic acid production efficiency was improved after the substrates were pretreated with diluted sulfuric acid and diluted sodium hydroxide. The highest L-lactic acid production efficiency of 553.4 ± 2.9, 325.4 ± 4.1, 326.6 ± 4.4, 528.0 ± 7.2, and 547.0 ± 2.2 mg/g total available carbohydrate was obtained from respective pretreated substrates including sugarcane bagasse, sugarcane trash, corn stover, rice straw, and water hyacinth. It is suggested that structural complexity of the lignocellulosic materials and properties of lignocellulolytic enzymes are the key factors of consolidated bioprocessing (CBP) of lignocellulosic feedstocks to lactic acid. In addition, the results of this study indicated that W. coagulans MA42 is a potent bacterial candidate for CBP of a variety of lignocellulosic feedstocks to L-lactic acid production; however, further bioprocess development and genetic engineering technique would provide higher lactic acid production efficiency, and this would lead to sustainable lactic acid production from lignocellulosic feedstocks.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45075205","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 : 2023-08-16DOI: 10.3390/fermentation9080762
Anjali Tripathi, V. Pandey, Vivek Tiwari, Rashi Mishra, K. Dash, E. Harsanyi, B. Kovács, A. Shaikh
Alzheimer’s disease (AD) is an ascending, neurodegenerative disorder that attacks the brain’s nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are living microorganisms that are beneficial for human well-being. They help in balancing the extent of bacteria in the gut and support the defensive immune system of the body. Studies have found that probiotics can help with a variety of conditions, including mental health. Probiotics are beneficial bacteria that can help to maintain and strengthen a healthy gut microbiome. The gut microbiome is important for healthy brain function, as it is linked to the production of neurotransmitters and hormones that regulate mood and behaviour. This review article includes detailed review on the origination of probiotics and its significance in the treatment of AD.
{"title":"Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review","authors":"Anjali Tripathi, V. Pandey, Vivek Tiwari, Rashi Mishra, K. Dash, E. Harsanyi, B. Kovács, A. Shaikh","doi":"10.3390/fermentation9080762","DOIUrl":"https://doi.org/10.3390/fermentation9080762","url":null,"abstract":"Alzheimer’s disease (AD) is an ascending, neurodegenerative disorder that attacks the brain’s nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are living microorganisms that are beneficial for human well-being. They help in balancing the extent of bacteria in the gut and support the defensive immune system of the body. Studies have found that probiotics can help with a variety of conditions, including mental health. Probiotics are beneficial bacteria that can help to maintain and strengthen a healthy gut microbiome. The gut microbiome is important for healthy brain function, as it is linked to the production of neurotransmitters and hormones that regulate mood and behaviour. This review article includes detailed review on the origination of probiotics and its significance in the treatment of AD.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46338676","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 : 2023-08-14DOI: 10.3390/fermentation9080759
F. Pinu, Lily Stuart, Taylan Topal, Abby Albright, D. Martin, C. Grose
Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produced during fermentation. Here, we investigated how different inoculation methods changed the fermentation behaviour and metabolism of a commercial wine yeast. Using a commercial Sauvignon blanc (SB) grape juice, fermentation was carried out with two different inoculum preparation protocols using Saccharomyces cerevisiae X5: rehydration of commercial ADY and preparation of pre-inoculum in a rich laboratory medium. We also determined the effect of different numbers of yeast cells inoculation (varying from 1 × 106 to 1 × 1012) and successive inoculation on fermentation and end-product formation. The yeast inoculation method and number of cells significantly affected the fermentation time. Principal component analysis (PCA) using 60 wine metabolites showed a separation pattern between wines produced from the two inoculation methods. Inoculation methods influenced the production of amino acids and different aroma compounds, including ethyl and acetate esters. Varietal thiols, 3-mercaptohexanol (3MH), and 4-methyl-4-mercaptopentan-2-one (4MMP) in the wines were affected by the inoculation methods and numbers of inoculated cells, while little impact was observed on 3-mercaptohexyl acetate (3MHA) production. Pathway analysis using these quantified metabolites allowed us to identify the most significant pathways, most of which were related to central carbon metabolism, particularly metabolic pathways involving nitrogen and sulphur metabolism. Altogether, these results suggest that inoculation method and number of inoculated cells should be considered in the production of different wine styles.
{"title":"The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines","authors":"F. Pinu, Lily Stuart, Taylan Topal, Abby Albright, D. Martin, C. Grose","doi":"10.3390/fermentation9080759","DOIUrl":"https://doi.org/10.3390/fermentation9080759","url":null,"abstract":"Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produced during fermentation. Here, we investigated how different inoculation methods changed the fermentation behaviour and metabolism of a commercial wine yeast. Using a commercial Sauvignon blanc (SB) grape juice, fermentation was carried out with two different inoculum preparation protocols using Saccharomyces cerevisiae X5: rehydration of commercial ADY and preparation of pre-inoculum in a rich laboratory medium. We also determined the effect of different numbers of yeast cells inoculation (varying from 1 × 106 to 1 × 1012) and successive inoculation on fermentation and end-product formation. The yeast inoculation method and number of cells significantly affected the fermentation time. Principal component analysis (PCA) using 60 wine metabolites showed a separation pattern between wines produced from the two inoculation methods. Inoculation methods influenced the production of amino acids and different aroma compounds, including ethyl and acetate esters. Varietal thiols, 3-mercaptohexanol (3MH), and 4-methyl-4-mercaptopentan-2-one (4MMP) in the wines were affected by the inoculation methods and numbers of inoculated cells, while little impact was observed on 3-mercaptohexyl acetate (3MHA) production. Pathway analysis using these quantified metabolites allowed us to identify the most significant pathways, most of which were related to central carbon metabolism, particularly metabolic pathways involving nitrogen and sulphur metabolism. Altogether, these results suggest that inoculation method and number of inoculated cells should be considered in the production of different wine styles.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48261602","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 : 2023-08-14DOI: 10.3390/fermentation9080757
César Augusto Napa-Almeyda, Celia Criado, Jhony Mayta-Hancco, Marcial Silva-Jaimes, Luis Condezo-Hoyos, M. Pozo-Bayón
In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes from vineyards in Moquegua, Peru, typically used for the production of pisco. Our second objective was to characterize the volatile compounds and sensory attributes of pisco made from these grapes. Pichia terricola (56%), Metschnikowia pulcherrima (31%), and Naganishia vaughanmartiniae (13%) were the main NSYSs isolated from the skin of aromatic Italy grapes and identified; meanwhile, Vishniacozyma carnescens (50%), Vishniacozyma heimaeyensis (30%), and Aureobasidium pullulans (20%) were identified on the skin of the non-aromatic Negra Criolla grapes. These NSYSs showed different capacities in terms of carbohydrate fermentation, polygalacturonase activity, ethanol tolerance, sulphite production, and nitrogen consumption. Moreover, the pisco resulting from these varieties of grape had different volatile profiles. Terpene alcohols such as citronellol, geraniol, linalool, and nerol were found in pisco made from Italy grapes, while higher contents of 2-phenylacetate and ethyl esters were found in Negra Criolla Pisco. Intermediate levels of both 1-hexanol and bencyl alcohol were also found in all the pisco. Sensory analysis performed by a trained pisco tasting panel showed that citric, floral, alcohol, and syrup descriptors were more marked in Italy Pisco, while nuts, syrup, alcohol, and floral were the most intense attributes of Negra Criolla Pisco. These results will contribute to determining the potential of indigenous grape yeasts from the Moquegua region as fermentation starters to improve the typical sensory qualities of the pisco produced in this region, which deserves further study.
{"title":"Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru","authors":"César Augusto Napa-Almeyda, Celia Criado, Jhony Mayta-Hancco, Marcial Silva-Jaimes, Luis Condezo-Hoyos, M. Pozo-Bayón","doi":"10.3390/fermentation9080757","DOIUrl":"https://doi.org/10.3390/fermentation9080757","url":null,"abstract":"In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes from vineyards in Moquegua, Peru, typically used for the production of pisco. Our second objective was to characterize the volatile compounds and sensory attributes of pisco made from these grapes. Pichia terricola (56%), Metschnikowia pulcherrima (31%), and Naganishia vaughanmartiniae (13%) were the main NSYSs isolated from the skin of aromatic Italy grapes and identified; meanwhile, Vishniacozyma carnescens (50%), Vishniacozyma heimaeyensis (30%), and Aureobasidium pullulans (20%) were identified on the skin of the non-aromatic Negra Criolla grapes. These NSYSs showed different capacities in terms of carbohydrate fermentation, polygalacturonase activity, ethanol tolerance, sulphite production, and nitrogen consumption. Moreover, the pisco resulting from these varieties of grape had different volatile profiles. Terpene alcohols such as citronellol, geraniol, linalool, and nerol were found in pisco made from Italy grapes, while higher contents of 2-phenylacetate and ethyl esters were found in Negra Criolla Pisco. Intermediate levels of both 1-hexanol and bencyl alcohol were also found in all the pisco. Sensory analysis performed by a trained pisco tasting panel showed that citric, floral, alcohol, and syrup descriptors were more marked in Italy Pisco, while nuts, syrup, alcohol, and floral were the most intense attributes of Negra Criolla Pisco. These results will contribute to determining the potential of indigenous grape yeasts from the Moquegua region as fermentation starters to improve the typical sensory qualities of the pisco produced in this region, which deserves further study.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45304174","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 : 2023-08-14DOI: 10.3390/fermentation9080758
Bolin Chen, Fang Zhang, Zhifan Li, Yaping Hu, Qirong Guo, E. Su, F. Cao
Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this study, GBS was selected as the object of a fermentation process optimization test. Six kinds of fermentation starter were selected to brew ginkgo wine. The results showed that different fermentation starters have significant impacts on the composition of the wine. The yeast group had higher total sugar content and comprehensive evaluation scores than the Jiuqu group, while the total acid and total free amino acid contents showed the opposite result. The total flavonoid and total terpene lactone contents of the yeast group were 21.0% and 12.8% higher than those of the Jiuqu group, respectively. However, the 4′-O-methylpyridoxine (MPN) and 4′-O-methylpyridoxine-5′-glucoside (MPNG) contents of the yeast group were also 12.6% and 2.3% higher than those of the Jiuqu group, respectively. The common volatile components in the two groups of samples were isoamyl alcohol, phenethyl alcohol, ethyl octanoate, and phenethyl acetate. The antioxidant capacity of ginkgo wine fermented by yeast was significantly higher than that of the Jiuqu group sample.
银杏种子(GBS)含有丰富的营养成分，如淀粉、蛋白质、油脂和微量成分，如黄酮类和萜烯内酯。由于其蛋白质含量高，可以作为发酵和酿造的原料。本研究选择GBS作为发酵工艺优化试验的对象。选用6种发酵剂酿造银杏酒。结果表明，不同发酵剂对葡萄酒的成分有显著影响。酵母组总糖含量和综合评价分数高于酒曲组，总酸和总游离氨基酸含量与酒曲组相反。酵母组的总黄酮和总萜内酯含量分别比酒曲组高21.0%和12.8%。酵母组的4′- o -甲基吡哆醇(MPN)和4′- o -甲基吡哆醇-5′-葡萄糖苷(MPNG)含量也分别比酒曲组高12.6%和2.3%。两组样品中常见挥发性成分为异戊醇、苯乙醇、辛酸乙酯和乙酸苯乙酯。酵母发酵银杏酒的抗氧化能力显著高于酒曲组样品。
{"title":"Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor","authors":"Bolin Chen, Fang Zhang, Zhifan Li, Yaping Hu, Qirong Guo, E. Su, F. Cao","doi":"10.3390/fermentation9080758","DOIUrl":"https://doi.org/10.3390/fermentation9080758","url":null,"abstract":"Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this study, GBS was selected as the object of a fermentation process optimization test. Six kinds of fermentation starter were selected to brew ginkgo wine. The results showed that different fermentation starters have significant impacts on the composition of the wine. The yeast group had higher total sugar content and comprehensive evaluation scores than the Jiuqu group, while the total acid and total free amino acid contents showed the opposite result. The total flavonoid and total terpene lactone contents of the yeast group were 21.0% and 12.8% higher than those of the Jiuqu group, respectively. However, the 4′-O-methylpyridoxine (MPN) and 4′-O-methylpyridoxine-5′-glucoside (MPNG) contents of the yeast group were also 12.6% and 2.3% higher than those of the Jiuqu group, respectively. The common volatile components in the two groups of samples were isoamyl alcohol, phenethyl alcohol, ethyl octanoate, and phenethyl acetate. The antioxidant capacity of ginkgo wine fermented by yeast was significantly higher than that of the Jiuqu group sample.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47805102","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 : 2023-08-14DOI: 10.3390/fermentation9080760
Ki-seok Han, Soyoung Park, A. Sathiyaseelan, Myeon-Hyeon Wang
In the present study, a total of eight Enterococcus faecium (OQ940301, OQ940302, OQ940303, OQ940304, OQ940305, OQ940308, OQ940309, and OQ940310) were isolated from soybean paste, a traditional Korean fermented food, and evaluated for their probiotic properties. The results showed that all the E. faecium strains survived in simulated human gastrointestinal conditions (4.1–5.59 log10 CFU/mL). In addition, the range of auto-aggregation was 5–25%, the hydrophobicity was around 94%, and it exhibited significant co-aggregation ability with Salmonella enterica and Staphylococcus aureus. However, all the isolates were shown to be resistant to Gentamycin. The bacterial cell-free supernatant showed antibacterial activity against S. enterica, Escherichia coli, Bacillus cereus, Listeria monocytogenes, and S. aureus. Furthermore, E. faecium exhibited potent anti-oxidant activity by scavenging 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radicals. In addition, safety was confirmed by evaluating the hemolytic activity in blood agar; none of the bacterial isolates showed hemolysis. These results demonstrated that E. faecium (OQ940301 and OQ940309) isolated from soybean paste showed a higher probiotic potential.
{"title":"Isolation and Characterization of Enterococcus faecium from Fermented Korean Soybean Paste with Antibacterial Effects","authors":"Ki-seok Han, Soyoung Park, A. Sathiyaseelan, Myeon-Hyeon Wang","doi":"10.3390/fermentation9080760","DOIUrl":"https://doi.org/10.3390/fermentation9080760","url":null,"abstract":"In the present study, a total of eight Enterococcus faecium (OQ940301, OQ940302, OQ940303, OQ940304, OQ940305, OQ940308, OQ940309, and OQ940310) were isolated from soybean paste, a traditional Korean fermented food, and evaluated for their probiotic properties. The results showed that all the E. faecium strains survived in simulated human gastrointestinal conditions (4.1–5.59 log10 CFU/mL). In addition, the range of auto-aggregation was 5–25%, the hydrophobicity was around 94%, and it exhibited significant co-aggregation ability with Salmonella enterica and Staphylococcus aureus. However, all the isolates were shown to be resistant to Gentamycin. The bacterial cell-free supernatant showed antibacterial activity against S. enterica, Escherichia coli, Bacillus cereus, Listeria monocytogenes, and S. aureus. Furthermore, E. faecium exhibited potent anti-oxidant activity by scavenging 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radicals. In addition, safety was confirmed by evaluating the hemolytic activity in blood agar; none of the bacterial isolates showed hemolysis. These results demonstrated that E. faecium (OQ940301 and OQ940309) isolated from soybean paste showed a higher probiotic potential.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47682472","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 : 2023-08-14DOI: 10.3390/fermentation9080756
Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang
Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AAF of SAV were analyzed to explore how to increase the polyphenol yield by changing the microorganisms and reveal the potential mechanism of the microbial influence on the polyphenol yield. Macrotranscriptome analysis showed that acetic and lactic acid bacteria dominated the AAF fermentation process and initially increased and decreased. Spearman correlation analysis and verification experiments showed that the co-addition of Acetobacter pasteurianus and Lactobacillus helveticus promoted the accumulation of polyphenols, and the total polyphenol content increased by 72% after strengthening.
{"title":"Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar","authors":"Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang","doi":"10.3390/fermentation9080756","DOIUrl":"https://doi.org/10.3390/fermentation9080756","url":null,"abstract":"Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AAF of SAV were analyzed to explore how to increase the polyphenol yield by changing the microorganisms and reveal the potential mechanism of the microbial influence on the polyphenol yield. Macrotranscriptome analysis showed that acetic and lactic acid bacteria dominated the AAF fermentation process and initially increased and decreased. Spearman correlation analysis and verification experiments showed that the co-addition of Acetobacter pasteurianus and Lactobacillus helveticus promoted the accumulation of polyphenols, and the total polyphenol content increased by 72% after strengthening.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44717495","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 : 2023-08-13DOI: 10.3390/fermentation9080755
C. Manyi-Loh, R. Lues
Modern society is characterised by its outstanding capacity to generate waste. Lignocellulosic biomass is most abundant in nature and is biorenewable and contains energy sources formed via biological photosynthesis from the available atmospheric carbon dioxide, water, and sunlight. It is composed of cellulose, hemicellulose, and lignin, constituting a complex polymer. The traditional disposal of these types of waste is associated with several environmental and public health effects; however, they could be harnessed to produce several value-added products and clean energy. Moreover, the increase in population and industrialisation have caused current energy resources to be continuously exploited, resulting in the depletion of global fuel reservoirs. The overexploitation of resources has caused negative environmental effects such as climate change, exacerbating global greenhouse gas emissions. In the quest to meet the world’s future energy needs and adequate management of these types of waste, the anaerobic digestion of lignocellulosic biomass has remained the focus, attracting great interest as a sustainable alternative to fossil carbon resources. However, substrate characteristics offer recalcitrance to the process, which negatively impacts the methane yield. Nevertheless, the biodigestibility of these substrates can be enhanced through chemical, physical, and biological pretreatment methods, leading to improvement in biogas yields. Furthermore, the co-digestion of these substrates with other types and adding specific nutrients as trace elements or inoculum will help to adjust substrate characteristics to a level appropriate for efficient anaerobic digestion and increased biogas yield.
{"title":"Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation","authors":"C. Manyi-Loh, R. Lues","doi":"10.3390/fermentation9080755","DOIUrl":"https://doi.org/10.3390/fermentation9080755","url":null,"abstract":"Modern society is characterised by its outstanding capacity to generate waste. Lignocellulosic biomass is most abundant in nature and is biorenewable and contains energy sources formed via biological photosynthesis from the available atmospheric carbon dioxide, water, and sunlight. It is composed of cellulose, hemicellulose, and lignin, constituting a complex polymer. The traditional disposal of these types of waste is associated with several environmental and public health effects; however, they could be harnessed to produce several value-added products and clean energy. Moreover, the increase in population and industrialisation have caused current energy resources to be continuously exploited, resulting in the depletion of global fuel reservoirs. The overexploitation of resources has caused negative environmental effects such as climate change, exacerbating global greenhouse gas emissions. In the quest to meet the world’s future energy needs and adequate management of these types of waste, the anaerobic digestion of lignocellulosic biomass has remained the focus, attracting great interest as a sustainable alternative to fossil carbon resources. However, substrate characteristics offer recalcitrance to the process, which negatively impacts the methane yield. Nevertheless, the biodigestibility of these substrates can be enhanced through chemical, physical, and biological pretreatment methods, leading to improvement in biogas yields. Furthermore, the co-digestion of these substrates with other types and adding specific nutrients as trace elements or inoculum will help to adjust substrate characteristics to a level appropriate for efficient anaerobic digestion and increased biogas yield.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42830519","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}
Every year, seafood waste produced globally contains about 10 million tons of wasted crab, shrimp and lobster shells, which are rich in chitin resources. The exploitation and utilization of chitin resources are of great significance to environmental protection, economic development and sustainable development. Lytic polysaccharide monooxygenases (LPMOs) can catalyze polysaccharides by oxidative breakage of glycosidic bonds and have catalytic activity for chitin and cellulose, so they play an important role in the transformation of refractory polysaccharides into biomass. Although there have been many studies related to LPMOs, the research related to lytic chitin monooxygenases (LCMs) is still very limited. The specific catalytic mechanism of LCMs has not been fully elucidated, which poses a challenge to their application in industrial biomass conversion. This review introduces the present situation of resource development and utilization in chitin, the origin and classification of different LCMs families, the structural characteristics of LCMs and the relationship between structure and function. The research results related to activity detection, screening, preparation and transformation of LCMs were summarized and discussed. Finally, the synergistic effect of LCMs and chitin enzyme on biomass degradation was reviewed, and the existing problems and future research directions were pointed out. This is the first review focusing on Chitin-Active LPMOs in recent years, intending to provide a reference for applying chitin degradation enzymes system in the industry.
{"title":"Research Progress of Lytic Chitin Monooxygenase and Its Utilization in Chitin Resource Fermentation Transformation","authors":"Delong Pan, Jinze Liu, Peiyao Xiao, Yukun Xie, Xiuling Zhou, Yang Zhang","doi":"10.3390/fermentation9080754","DOIUrl":"https://doi.org/10.3390/fermentation9080754","url":null,"abstract":"Every year, seafood waste produced globally contains about 10 million tons of wasted crab, shrimp and lobster shells, which are rich in chitin resources. The exploitation and utilization of chitin resources are of great significance to environmental protection, economic development and sustainable development. Lytic polysaccharide monooxygenases (LPMOs) can catalyze polysaccharides by oxidative breakage of glycosidic bonds and have catalytic activity for chitin and cellulose, so they play an important role in the transformation of refractory polysaccharides into biomass. Although there have been many studies related to LPMOs, the research related to lytic chitin monooxygenases (LCMs) is still very limited. The specific catalytic mechanism of LCMs has not been fully elucidated, which poses a challenge to their application in industrial biomass conversion. This review introduces the present situation of resource development and utilization in chitin, the origin and classification of different LCMs families, the structural characteristics of LCMs and the relationship between structure and function. The research results related to activity detection, screening, preparation and transformation of LCMs were summarized and discussed. Finally, the synergistic effect of LCMs and chitin enzyme on biomass degradation was reviewed, and the existing problems and future research directions were pointed out. This is the first review focusing on Chitin-Active LPMOs in recent years, intending to provide a reference for applying chitin degradation enzymes system in the industry.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48136642","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 : 2023-08-12DOI: 10.3390/fermentation9080749
Hoda M. Shehata, Mohamed N. Abd El-Ghany, S. Hamdi, M. Abomughaid, Khaled I. Ghaleb, Zeinat Kamel, Mohamed G. Farahat
D-Tagatose is a low-calorie sugar substitute that has gained increased attention as a functional sweetener owing to its nutraceutical and prebiotic properties. Traditionally, D-tagatose is produced via the enzymatic conversion of L-galactose to D-tagatose by L-arabinose isomerase (L-AI). Nonetheless, the most reported L-AI enzymes are ion-dependent enzymes requiring Mn2+ and/or Co2+ as cofactors for their reactions, which limits their application due to safety and health concerns. Herein, we addressed the facile bioconversion of L-galactose to D-tagatose using a novel recombinant metallic-ions-independent L-AI derived from endophytic Bacillus amyloliquefaciens CAAI isolated from cantaloupe fruits. The ORF (1500 bp) of the L-arabinose isomerase gene (araA) was cloned and over-expressed in Escherichia coli. The recombinant enzyme (BAAI) was purified to homogeneity using Ni-NTA affinity chromatography, yielding a single distinct band with an apparent molecular mass of approximately 59 kDa as deduced from SDS-PAGE analysis. The purified enzyme showed optimum activity at pH and temperature of 7.5 and 45 °C, respectively, with obvious enzymatic activity in the presence of ethylenediaminetetraacetic acid (EDTA), indicating the metallic-ions independence from BAAI. The Km values of BAAI for D-galactose and L-arabinose were 251.6 mM and 92.8 mM, respectively. The catalytic efficiency (kcat/Km) values for D-galactose and L-arabinose were found to be 2.34 and 46.85 mM–1 min–1, respectively. The results revealed the production of 47.2 g/L D-tagatose from D-galactose (100 g/L) with 47.2% bioconversion efficiency in a metallic-ions-free reaction system that could be implemented in safe-production of food-grade low-calorie sweetener, D-tagatose.
{"title":"Characterization of a Metallic-Ions-Independent L-Arabinose Isomerase from Endophytic Bacillus amyloliquefaciens for Production of D-Tagatose as a Functional Sweetener","authors":"Hoda M. Shehata, Mohamed N. Abd El-Ghany, S. Hamdi, M. Abomughaid, Khaled I. Ghaleb, Zeinat Kamel, Mohamed G. Farahat","doi":"10.3390/fermentation9080749","DOIUrl":"https://doi.org/10.3390/fermentation9080749","url":null,"abstract":"D-Tagatose is a low-calorie sugar substitute that has gained increased attention as a functional sweetener owing to its nutraceutical and prebiotic properties. Traditionally, D-tagatose is produced via the enzymatic conversion of L-galactose to D-tagatose by L-arabinose isomerase (L-AI). Nonetheless, the most reported L-AI enzymes are ion-dependent enzymes requiring Mn2+ and/or Co2+ as cofactors for their reactions, which limits their application due to safety and health concerns. Herein, we addressed the facile bioconversion of L-galactose to D-tagatose using a novel recombinant metallic-ions-independent L-AI derived from endophytic Bacillus amyloliquefaciens CAAI isolated from cantaloupe fruits. The ORF (1500 bp) of the L-arabinose isomerase gene (araA) was cloned and over-expressed in Escherichia coli. The recombinant enzyme (BAAI) was purified to homogeneity using Ni-NTA affinity chromatography, yielding a single distinct band with an apparent molecular mass of approximately 59 kDa as deduced from SDS-PAGE analysis. The purified enzyme showed optimum activity at pH and temperature of 7.5 and 45 °C, respectively, with obvious enzymatic activity in the presence of ethylenediaminetetraacetic acid (EDTA), indicating the metallic-ions independence from BAAI. The Km values of BAAI for D-galactose and L-arabinose were 251.6 mM and 92.8 mM, respectively. The catalytic efficiency (kcat/Km) values for D-galactose and L-arabinose were found to be 2.34 and 46.85 mM–1 min–1, respectively. The results revealed the production of 47.2 g/L D-tagatose from D-galactose (100 g/L) with 47.2% bioconversion efficiency in a metallic-ions-free reaction system that could be implemented in safe-production of food-grade low-calorie sweetener, D-tagatose.","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.7,"publicationDate":"2023-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45258225","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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