Pub Date : 2024-04-18DOI: 10.3390/fermentation10040221
Gautier Decabooter, Mariem Theiri, Denis Groleau, Marie Filteau, Ismail Fliss
The use of antibiotics to promote growth and prevent diarrhea in livestock production has raised concerns about the emergence of antibiotic-resistant bacteria. Probiotics, live microorganisms that confer health benefits, have been proposed as alternatives to antibiotics. In this study, we produced and characterized a downgraded maple syrup-based feed supplement containing Bacillus velezensis FZB42 as a potential synbiotic for animal nutrition. An optimized fermentation medium was developed through a central composite design to produce B. velezensis FZB42 at both the laboratory and pilot scale, reaching a concentration of 6.15 ± 0.46 × 109 CFU/mL. Subsequently, B. velezensis FZB42 was incorporated into a protective whey permeate matrix and spray-dried, resulting in a 31.4% yield with a moisture content of 4.38%. The survival of B. velezensis FZB42 in a simulated gastrointestinal tract was evaluated using the TIM-1 system, revealing a survival rate of 16.05% after passage through the gastric, duodenal, jejunal, and ileal compartments. These findings highlight the possibility of B. velezensis FZB42 being an economically viable and possibly functional synbiotic supplement and effective alternative to antibiotic growth promoters in livestock production.
在畜牧业生产中使用抗生素来促进生长和预防腹泻，引起了人们对抗生素耐药菌出现的担忧。益生菌是一种对健康有益的活微生物，已被提议作为抗生素的替代品。在这项研究中，我们生产并鉴定了一种含枯草芽孢杆菌 FZB42 的降级枫糖浆饲料添加剂，作为一种潜在的动物营养合成益生菌。通过中心复合设计开发了一种优化的发酵培养基，可在实验室和中试规模生产 B. velezensis FZB42，浓度达到 6.15 ± 0.46 × 109 CFU/mL。随后，将 B. velezensis FZB42 加入保护性乳清渗透基质并喷雾干燥，产量为 31.4%，含水量为 4.38%。使用 TIM-1 系统对 B. velezensis FZB42 在模拟胃肠道中的存活率进行了评估，结果显示其在通过胃、十二指肠、空肠和回肠后的存活率为 16.05%。这些研究结果突出表明，B. velezensis FZB42 有可能成为一种经济上可行且可能具有功能性的合成生物补充剂，并能有效替代家畜生产中的抗生素生长促进剂。
{"title":"Production and Characterization of Downgraded Maple Syrup-Based Synbiotic Containing Bacillus velezensis FZB42 for Animal Nutrition","authors":"Gautier Decabooter, Mariem Theiri, Denis Groleau, Marie Filteau, Ismail Fliss","doi":"10.3390/fermentation10040221","DOIUrl":"https://doi.org/10.3390/fermentation10040221","url":null,"abstract":"The use of antibiotics to promote growth and prevent diarrhea in livestock production has raised concerns about the emergence of antibiotic-resistant bacteria. Probiotics, live microorganisms that confer health benefits, have been proposed as alternatives to antibiotics. In this study, we produced and characterized a downgraded maple syrup-based feed supplement containing Bacillus velezensis FZB42 as a potential synbiotic for animal nutrition. An optimized fermentation medium was developed through a central composite design to produce B. velezensis FZB42 at both the laboratory and pilot scale, reaching a concentration of 6.15 ± 0.46 × 109 CFU/mL. Subsequently, B. velezensis FZB42 was incorporated into a protective whey permeate matrix and spray-dried, resulting in a 31.4% yield with a moisture content of 4.38%. The survival of B. velezensis FZB42 in a simulated gastrointestinal tract was evaluated using the TIM-1 system, revealing a survival rate of 16.05% after passage through the gastric, duodenal, jejunal, and ileal compartments. These findings highlight the possibility of B. velezensis FZB42 being an economically viable and possibly functional synbiotic supplement and effective alternative to antibiotic growth promoters in livestock production.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140689520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-18DOI: 10.3390/fermentation10040220
Anna-Lena Thurn, Josef Schobel, Dirk Weuster-Botz
Marine microalgae offer a sustainable alternative source for the human diet’s essential omega-3-fatty acids, including docosahexaenoic acid (DHA, C22:6) and eicosapentaenoic acid (EPA, C20:5). However, none of them can produce DHA and EPA in a nutritionally balanced ratio of 1:1. As shown recently, the phototrophic co-cultivation of the golden-brown microalgae Tisochrysis lutea (DHA producer) with the green microalgae Microchloropsis salina (EPA producer) can provide microalgae biomass with a balanced DHA-to-EPA ratio with increased productivity compared to monocultures. This study evaluates whether other golden-brown (Isochrysis galbana) and green microalgae (Nannochloropsis oceanica, Microchloropsis gaditana) can enable the phototrophic batch production of omega-3 fatty acids in a nutritionally balanced ratio in co-culture. All co-cultivations applying a physically dynamic climate simulation of a repeated sunny summer day in Australia in LED-illuminated flat-plate gas lift photobioreactors resulted in increased biomass concentrations compared to their respective monocultures, achieving balanced DHA-to-EPA ratios of almost 1:1. Using urea instead of nitrate as a nitrogen source increased the EPA content by up to 80% in all co-cultures. Light spectra measurements on the light-adverted side of the photobioreactor showed that increased biomass concentrations in co-cultures could have been related to enhanced light use due to the utilization of different wavelengths of the two microalgae strains, especially with the use of green light (500–580 nm) primarily by golden-brown microalgae (I. galbana) and orange light (600–620 nm) predominantly used by green microalgae (N. oceanica). Phototrophic co-cultivation processes thus promise higher areal biomass yields if microalgae are combined with complimentary light-harvesting features.
{"title":"Photoautotrophic Production of Docosahexaenoic Acid- and Eicosapentaenoic Acid-Enriched Biomass by Co-Culturing Golden-Brown and Green Microalgae","authors":"Anna-Lena Thurn, Josef Schobel, Dirk Weuster-Botz","doi":"10.3390/fermentation10040220","DOIUrl":"https://doi.org/10.3390/fermentation10040220","url":null,"abstract":"Marine microalgae offer a sustainable alternative source for the human diet’s essential omega-3-fatty acids, including docosahexaenoic acid (DHA, C22:6) and eicosapentaenoic acid (EPA, C20:5). However, none of them can produce DHA and EPA in a nutritionally balanced ratio of 1:1. As shown recently, the phototrophic co-cultivation of the golden-brown microalgae Tisochrysis lutea (DHA producer) with the green microalgae Microchloropsis salina (EPA producer) can provide microalgae biomass with a balanced DHA-to-EPA ratio with increased productivity compared to monocultures. This study evaluates whether other golden-brown (Isochrysis galbana) and green microalgae (Nannochloropsis oceanica, Microchloropsis gaditana) can enable the phototrophic batch production of omega-3 fatty acids in a nutritionally balanced ratio in co-culture. All co-cultivations applying a physically dynamic climate simulation of a repeated sunny summer day in Australia in LED-illuminated flat-plate gas lift photobioreactors resulted in increased biomass concentrations compared to their respective monocultures, achieving balanced DHA-to-EPA ratios of almost 1:1. Using urea instead of nitrate as a nitrogen source increased the EPA content by up to 80% in all co-cultures. Light spectra measurements on the light-adverted side of the photobioreactor showed that increased biomass concentrations in co-cultures could have been related to enhanced light use due to the utilization of different wavelengths of the two microalgae strains, especially with the use of green light (500–580 nm) primarily by golden-brown microalgae (I. galbana) and orange light (600–620 nm) predominantly used by green microalgae (N. oceanica). Phototrophic co-cultivation processes thus promise higher areal biomass yields if microalgae are combined with complimentary light-harvesting features.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140687823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-17DOI: 10.3390/fermentation10040219
Luis Carlos Román-Escobedo, E. Cristiani-Urbina, L. Morales-Barrera
Nejayote, the wastewater from the nixtamalization of maize, is difficult to biodegrade due to its abundant calcium content; low levels of nitrogen, phosphorus, and easily assimilable sugars; elevated pH; and high chemical oxygen demand (COD). The aim of the present study was to isolate microorganisms capable of utilizing filtered nejayote (NEM) as the only source of carbon for growth and to test the best microorganism for the bioremediation of this wastewater by lowering the level of pH and COD. Of the 15 strains of microorganisms tested, Rhodotorula mucilaginosa LCRE was chosen and identified using molecular techniques. Subsequently, its growth kinetics were characterized during cultivation in unenriched NEM (control) and NEM enriched with nitrogen and phosphorus salts. R. mucilaginosa LCRE showed a greater growth (6.9 ≤ X ≤ 8.9 g L−1), biomass yield (0.33 ≤ YX/S ≤ 0.39 g g−1), and specific growth rate (0.748 ≤ µ ≤ 0.80 day−1) in the enriched versus control NEM (X = 6.55 g L−1, YX/S = 0.28 g g−1, and µ = 0.59 day−1). However, a higher total sugar consumption (94.98%), better COD removal efficiency (75.5%), and greater overall COD removal rate (1.73 g L−1 h−1) were found in the control NEM. Hence, R. mucilaginosa LCRE holds promise for the efficient bioremediation of nejayote without costly pretreatments or nutrient supplementation.
玉米脱霉产生的废水（Nejayote）由于钙含量高；氮、磷和易同化糖含量低；pH 值升高；化学需氧量（COD）高等原因而难以生物降解。本研究的目的是分离出能够利用过滤后的新洁尔灭（NEM）作为唯一碳源进行生长的微生物，并通过降低 pH 值和 COD 水平，测试对这种废水进行生物修复的最佳微生物。在测试的 15 种微生物菌株中，选择了 Rhodotorula mucilaginosa LCRE，并利用分子技术对其进行了鉴定。随后，对其在未富集的 NEM（对照）和富含氮盐和磷盐的 NEM 中的生长动力学进行了鉴定。与对照组相比（X = 6.55 g L-1，YX/S = 0.28 g g-1，µ = 0.59 day-1），R. mucilaginosa LCRE 在富集的 NEM 中表现出更高的生长速度（6.9 ≤ X ≤ 8.9 g L-1）、生物量产量（0.33 ≤ YX/S ≤ 0.39 g g-1）和特定生长率（0.748 ≤ µ ≤ 0.80 day-1）。然而，对照 NEM 的总糖消耗量更高（94.98%），COD 去除效率更高（75.5%），COD 总去除率更高（1.73 g L-1 h-1）。因此，R. mucilaginosa LCRE有望在不进行昂贵的预处理或营养补充的情况下对新洁尔灭进行高效生物修复。
{"title":"Bioremediation with an Alkali-Tolerant Yeast of Wastewater (Nejayote) Derived from the Nixtamalization of Maize","authors":"Luis Carlos Román-Escobedo, E. Cristiani-Urbina, L. Morales-Barrera","doi":"10.3390/fermentation10040219","DOIUrl":"https://doi.org/10.3390/fermentation10040219","url":null,"abstract":"Nejayote, the wastewater from the nixtamalization of maize, is difficult to biodegrade due to its abundant calcium content; low levels of nitrogen, phosphorus, and easily assimilable sugars; elevated pH; and high chemical oxygen demand (COD). The aim of the present study was to isolate microorganisms capable of utilizing filtered nejayote (NEM) as the only source of carbon for growth and to test the best microorganism for the bioremediation of this wastewater by lowering the level of pH and COD. Of the 15 strains of microorganisms tested, Rhodotorula mucilaginosa LCRE was chosen and identified using molecular techniques. Subsequently, its growth kinetics were characterized during cultivation in unenriched NEM (control) and NEM enriched with nitrogen and phosphorus salts. R. mucilaginosa LCRE showed a greater growth (6.9 ≤ X ≤ 8.9 g L−1), biomass yield (0.33 ≤ YX/S ≤ 0.39 g g−1), and specific growth rate (0.748 ≤ µ ≤ 0.80 day−1) in the enriched versus control NEM (X = 6.55 g L−1, YX/S = 0.28 g g−1, and µ = 0.59 day−1). However, a higher total sugar consumption (94.98%), better COD removal efficiency (75.5%), and greater overall COD removal rate (1.73 g L−1 h−1) were found in the control NEM. Hence, R. mucilaginosa LCRE holds promise for the efficient bioremediation of nejayote without costly pretreatments or nutrient supplementation.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140691309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.3390/fermentation10040217
S. Díaz-Barajas, I. Moreno‐Andrade, E. B. Estrada‐Arriaga, Liliana García-Sánchez, M. Garzón-Zúñiga
Mezcal is a drink made in Mexico, the production of which generates vinasses with a high content of organic matter (OM) that is not utilized. However, these residues have the potential to be drawn upon in dark fermentation (DF) processes to obtain biogas rich in biohydrogen, biomethane, and volatile fatty acids (VFAs) with the potential to become biofuels. In the present work, the effect of reaction time (RT) and organic load (OL) was assessed based on the efficiency of removing OM, the production of VFAs, and the generation and composition of biogas in a process of DF fed with mezcal vinasses. The results show that increasing the RT and decreasing the OL increases COD removal but decreases biohydrogen production. The maximum production of H2 (64 ± 21 NmL H2/Lreactor) was obtained with the lowest RT (1 d) and the highest OL (13.5 gCODm3d−1), while the highest accumulation of VFAs (2007 ± 327 mg VFA/L) was obtained with an RT of 3 d. It was determined that RT and OL are key parameters in DF processes for biohydrogen and VFA production.
梅斯卡尔酒是墨西哥的一种饮料，其生产过程中产生的葡萄残渣含有大量未被利用的有机物（OM）。然而，这些残渣有可能在暗发酵（DF）过程中被利用，以获得富含生物氢、生物甲烷和挥发性脂肪酸（VFAs）的沼气，并有可能成为生物燃料。在本研究中，根据去除 OM 的效率、挥发性脂肪酸的产生以及沼气的产生和组成，评估了以梅斯卡尔葡萄汁为原料的黑暗发酵过程中反应时间（RT）和有机负荷（OL）的影响。结果表明，提高 RT 和降低 OL 可以提高 COD 的去除率，但会降低生物氢的产量。在最低 RT（1 d）和最高 OL（13.5 gCODm3d-1）条件下，H2 的产量最高（64 ± 21 NmL H2/反应器），而在 RT 为 3 d 时，VFA 的累积量最高（2007 ± 327 mg VFA/L）。
{"title":"Biohydrogen, Volatile Fatty Acids, and Biomethane from Mezcal Vinasses—A Dark Fermentation Process Evaluation","authors":"S. Díaz-Barajas, I. Moreno‐Andrade, E. B. Estrada‐Arriaga, Liliana García-Sánchez, M. Garzón-Zúñiga","doi":"10.3390/fermentation10040217","DOIUrl":"https://doi.org/10.3390/fermentation10040217","url":null,"abstract":"Mezcal is a drink made in Mexico, the production of which generates vinasses with a high content of organic matter (OM) that is not utilized. However, these residues have the potential to be drawn upon in dark fermentation (DF) processes to obtain biogas rich in biohydrogen, biomethane, and volatile fatty acids (VFAs) with the potential to become biofuels. In the present work, the effect of reaction time (RT) and organic load (OL) was assessed based on the efficiency of removing OM, the production of VFAs, and the generation and composition of biogas in a process of DF fed with mezcal vinasses. The results show that increasing the RT and decreasing the OL increases COD removal but decreases biohydrogen production. The maximum production of H2 (64 ± 21 NmL H2/Lreactor) was obtained with the lowest RT (1 d) and the highest OL (13.5 gCODm3d−1), while the highest accumulation of VFAs (2007 ± 327 mg VFA/L) was obtained with an RT of 3 d. It was determined that RT and OL are key parameters in DF processes for biohydrogen and VFA production.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140696001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-16DOI: 10.3390/fermentation10040218
M. C. Martín, Luciana P Prendes, V. Morata, M. G. Merín
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed.
{"title":"Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking","authors":"M. C. Martín, Luciana P Prendes, V. Morata, M. G. Merín","doi":"10.3390/fermentation10040218","DOIUrl":"https://doi.org/10.3390/fermentation10040218","url":null,"abstract":"Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"18 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and Pediococcus pentosaceus (A), Bacillus subtilis and Bacillus licheniformi (DK), and Pediococcus acidilactici, Pediococcus pentosaceus, Bacillus subtilis, and Bacillus licheniformi (AK). Each treatment was supplemented with 10% wheat bran (fresh matter basis), and the strains were added in equal proportions for 7 days. The results indicated that the DK and AK groups exhibited higher dry matter (DM) content compared to the A group (p < 0.05). The A group (37.25 mg/g DM) and AK group (34.47 mg/g DM) demonstrated higher lactic acid content and lower pH (<4.40). Furthermore, the DK group had a significantly higher acetic acid content compared to the AK group (p < 0.05). Additionally, both the A and AK groups exhibited lower levels of ammonia-N content than the DK group (p < 0.05). The number of yeasts, molds, and coliform bacteria were low in mulberry leaf silage. Moreover, the antioxidant activity in the fermentation groups increased, with higher relative abundance of beneficial bacteria, Lactococcus and Lactobacillus, in the AK group. In summary, the AK group was observed to enhance fermentation quality and antioxidant capacity, leading to the establishment of a favorable microbial community composition.
本研究旨在探讨不同菌株和麦麸对桑叶青贮发酵质量、抗氧化活性和细菌群落的影响。桑叶用酸性球菌和五聚球菌（A）、枯草芽孢杆菌和地衣芽孢杆菌（DK）以及酸性球菌、五聚球菌、枯草芽孢杆菌和地衣芽孢杆菌（AK）进行青贮。每种处理都添加 10%的麦麸（新鲜物质基），并等比例添加菌株，持续 7 天。结果表明，与 A 组相比，DK 和 AK 组的干物质（DM）含量更高（p < 0.05）。A 组（37.25 毫克/克 DM）和 AK 组（34.47 毫克/克 DM）表现出较高的乳酸含量和较低的 pH 值（<4.40）。此外，与 AK 组相比，DK 组的乙酸含量明显更高（p < 0.05）。此外，A 组和 AK 组的氨氮含量均低于 DK 组（p < 0.05）。桑叶青贮中的酵母菌、霉菌和大肠菌群数量较少。此外，发酵组的抗氧化活性也有所提高，AK 组中有益菌乳酸球菌和乳酸杆菌的相对丰度较高。总之，观察到 AK 组提高了发酵质量和抗氧化能力，从而建立了有利的微生物群落组成。
{"title":"The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran","authors":"Jinzhuan Li, Guiming Li, Haosen Zhang, Tiantian Yang, Zaheer Abbas, Xiaohan Jiang, Heng Zhang, Rijun Zhang, Dayong Si","doi":"10.3390/fermentation10040214","DOIUrl":"https://doi.org/10.3390/fermentation10040214","url":null,"abstract":"This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and Pediococcus pentosaceus (A), Bacillus subtilis and Bacillus licheniformi (DK), and Pediococcus acidilactici, Pediococcus pentosaceus, Bacillus subtilis, and Bacillus licheniformi (AK). Each treatment was supplemented with 10% wheat bran (fresh matter basis), and the strains were added in equal proportions for 7 days. The results indicated that the DK and AK groups exhibited higher dry matter (DM) content compared to the A group (p < 0.05). The A group (37.25 mg/g DM) and AK group (34.47 mg/g DM) demonstrated higher lactic acid content and lower pH (<4.40). Furthermore, the DK group had a significantly higher acetic acid content compared to the AK group (p < 0.05). Additionally, both the A and AK groups exhibited lower levels of ammonia-N content than the DK group (p < 0.05). The number of yeasts, molds, and coliform bacteria were low in mulberry leaf silage. Moreover, the antioxidant activity in the fermentation groups increased, with higher relative abundance of beneficial bacteria, Lactococcus and Lactobacillus, in the AK group. In summary, the AK group was observed to enhance fermentation quality and antioxidant capacity, leading to the establishment of a favorable microbial community composition.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The skins of Vitis vinifera species contain 3-glucosyl anthocyanins (3G), but some non-vinifera species, such as ‘Yama Sauvignon’ (YS), contain a large amount of 3,5-diglucosyl anthocyanins (35DG), and the behavior of anthocyanin coloration with respect to pH is quite different. The anthocyanins of YS showed a very weak color at a pH of 3 or higher but a very strong color below a pH of 3. Furthermore, when we investigated the effect of co-pigmentation in commercially available wines, we found that YS red wine contained a large amount of co-pigmented anthocyanins, and even wine aged for about 4 years contained a large amount of co-pigmented anthocyanins. Due to concerns regarding disease resistance, many hybrid varieties of V. vinifera and non-vinifera species have been bred, but it is important to take these special properties of 35DG into consideration when producing wine.
{"title":"Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes","authors":"Tohru Okuda, Kyohei Maeda, Itsuki Serizawa, Fumie Watanabe-Saito, Masashi Hisamoto","doi":"10.3390/fermentation10040216","DOIUrl":"https://doi.org/10.3390/fermentation10040216","url":null,"abstract":"The skins of Vitis vinifera species contain 3-glucosyl anthocyanins (3G), but some non-vinifera species, such as ‘Yama Sauvignon’ (YS), contain a large amount of 3,5-diglucosyl anthocyanins (35DG), and the behavior of anthocyanin coloration with respect to pH is quite different. The anthocyanins of YS showed a very weak color at a pH of 3 or higher but a very strong color below a pH of 3. Furthermore, when we investigated the effect of co-pigmentation in commercially available wines, we found that YS red wine contained a large amount of co-pigmented anthocyanins, and even wine aged for about 4 years contained a large amount of co-pigmented anthocyanins. Due to concerns regarding disease resistance, many hybrid varieties of V. vinifera and non-vinifera species have been bred, but it is important to take these special properties of 35DG into consideration when producing wine.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"36 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140702085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-15DOI: 10.3390/fermentation10040215
Yiyan Cui, Zhichang Liu, Dun Deng, Z. Tian, Min Song, Yusheng Lu, Miao Yu, Xianyong Ma
Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content and improve their nutritional value. Sequencing and analyzing mulberry leaves before and after fermentation showed that fermentation increased the relative abundance of Pediococcus, Bradyrhizobium, Hydrotalea, and Rhodanobacteria, and decreased that of Enterobacter. Fermentation improved the quality of mulberry leaves by rebuilding the bacterial community. Finishing pigs were raised on fermented mulberry leaves (FML), and their carcass performance, meat quality, economic benefits, and gut microbiome were evaluated. FML had no negative impact on pig carcass performance, meat quality, and antioxidant capacity, and could somewhat improve the economic benefits. FML decreased the relative abundance of Proteobacteria in the colon and Streptococcus in the feces, and increased that of Actinobacteria (cecum, colon, feces) and Prevotella (colon). The gut core microorganisms in the FML group were mainly enriched with Actinobacteria, Bifidobacterium, Bifidobacteriaceae, Bifidobacteriales, and other beneficial microorganisms. Dietary FML reduced ammonia, indole, and skatole contents in the feces. In conclusion, FML reshaped the gut microbiota without negatively affecting pig product performance, produced cleaner waste, and improved environmental protection and sustainability, making it an attractive prospective feed for pigs.
{"title":"Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs","authors":"Yiyan Cui, Zhichang Liu, Dun Deng, Z. Tian, Min Song, Yusheng Lu, Miao Yu, Xianyong Ma","doi":"10.3390/fermentation10040215","DOIUrl":"https://doi.org/10.3390/fermentation10040215","url":null,"abstract":"Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content and improve their nutritional value. Sequencing and analyzing mulberry leaves before and after fermentation showed that fermentation increased the relative abundance of Pediococcus, Bradyrhizobium, Hydrotalea, and Rhodanobacteria, and decreased that of Enterobacter. Fermentation improved the quality of mulberry leaves by rebuilding the bacterial community. Finishing pigs were raised on fermented mulberry leaves (FML), and their carcass performance, meat quality, economic benefits, and gut microbiome were evaluated. FML had no negative impact on pig carcass performance, meat quality, and antioxidant capacity, and could somewhat improve the economic benefits. FML decreased the relative abundance of Proteobacteria in the colon and Streptococcus in the feces, and increased that of Actinobacteria (cecum, colon, feces) and Prevotella (colon). The gut core microorganisms in the FML group were mainly enriched with Actinobacteria, Bifidobacterium, Bifidobacteriaceae, Bifidobacteriales, and other beneficial microorganisms. Dietary FML reduced ammonia, indole, and skatole contents in the feces. In conclusion, FML reshaped the gut microbiota without negatively affecting pig product performance, produced cleaner waste, and improved environmental protection and sustainability, making it an attractive prospective feed for pigs.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"350 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-14DOI: 10.3390/fermentation10040213
M. Anzola-Rojas, L. Fuess, Marcelo Zaiat
Inhibiting homoacetogens is one of the main challenges in fermentative hydrogen production because these hydrogen consumers have similar growth features to hydrogen producers. Homoacetogens have been related to the excessive accumulation of biomass in fermentative reactors. Therefore, a suitable food/microorganism ratio has the potential to minimize the homoacetogenic activity. In this work, the specific organic loading rate (SOLR) was controlled in two fermentative fixed-bed up-flow reactors through scheduled biomass discharges. Reactors were differentiated by the bed arrangement, namely, packed and structured conformation. The SOLR decay along the time in both reactors was previously simulated according to the literature data. The volume and volatile suspended solids (VSS) concentration of discharges was estimated from the first discharge, and then additional discharges were planned. Biomass discharges removed 21% of the total biomass produced in the reactors, maintaining SOLR values of 3.0 ± 0.4 and 3.9 ± 0.5 g sucrose g−1 VSS d−1 in the packed-bed and structured-bed reactors, respectively. Such a control of the SOLR enabled continuous and stable hydrogen production at 2.2 ± 0.2 L H2 L−1 d−1 in the packed-bed reactor and 1.0 ± 0.3 L H2 L−1 d−1 in the structured-bed one. Controlling biomass was demonstrated to be a suitable strategy for keeping the continuous hydrogen production, although the fermentative activity was impaired in the structured-bed reactor. The homoacetogenic was partially inhibited, accounting for no more than 30% of the total acetic acid produced in the reactor. Overall, the high amount of attached biomass in the packed-bed reactor provided more robustness to the system, offsetting the periodic suspended biomass losses via the planned discharges. Better characterizing both the VSS composition (aiming to differentiate cells from polymeric substances) and the bed hydrodynamics could be useful to optimize the online SOLR control.
{"title":"Specific Organic Loading Rate Control for Improving Fermentative Hydrogen Production","authors":"M. Anzola-Rojas, L. Fuess, Marcelo Zaiat","doi":"10.3390/fermentation10040213","DOIUrl":"https://doi.org/10.3390/fermentation10040213","url":null,"abstract":"Inhibiting homoacetogens is one of the main challenges in fermentative hydrogen production because these hydrogen consumers have similar growth features to hydrogen producers. Homoacetogens have been related to the excessive accumulation of biomass in fermentative reactors. Therefore, a suitable food/microorganism ratio has the potential to minimize the homoacetogenic activity. In this work, the specific organic loading rate (SOLR) was controlled in two fermentative fixed-bed up-flow reactors through scheduled biomass discharges. Reactors were differentiated by the bed arrangement, namely, packed and structured conformation. The SOLR decay along the time in both reactors was previously simulated according to the literature data. The volume and volatile suspended solids (VSS) concentration of discharges was estimated from the first discharge, and then additional discharges were planned. Biomass discharges removed 21% of the total biomass produced in the reactors, maintaining SOLR values of 3.0 ± 0.4 and 3.9 ± 0.5 g sucrose g−1 VSS d−1 in the packed-bed and structured-bed reactors, respectively. Such a control of the SOLR enabled continuous and stable hydrogen production at 2.2 ± 0.2 L H2 L−1 d−1 in the packed-bed reactor and 1.0 ± 0.3 L H2 L−1 d−1 in the structured-bed one. Controlling biomass was demonstrated to be a suitable strategy for keeping the continuous hydrogen production, although the fermentative activity was impaired in the structured-bed reactor. The homoacetogenic was partially inhibited, accounting for no more than 30% of the total acetic acid produced in the reactor. Overall, the high amount of attached biomass in the packed-bed reactor provided more robustness to the system, offsetting the periodic suspended biomass losses via the planned discharges. Better characterizing both the VSS composition (aiming to differentiate cells from polymeric substances) and the bed hydrodynamics could be useful to optimize the online SOLR control.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"182 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140706289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-13DOI: 10.3390/fermentation10040212
Stephan Sommer, Stella J. Sommer, Connie Liu, Olivia Burken, Andrea Faeth Anderson
Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective was to determine the impact of microbial activity on the stylistic characteristics of traditional sparkling wines and allow winemakers to reproduce the specific fermentation conditions. The results indicate that malolactic fermentation plays an important role in Champagne and some Cavas, but not in the other sparkling wine categories. The metabolic activity of lactic acid bacteria results in an altered acid profile, amino acid utilization, and aroma production. While primary fermentation esters like phenylethyl acetate and isoamyl acetate are significantly reduced in Champagne and Cava, aroma compounds from secondary microbial activity like ethyl lactate and 2-acetyl-1-pyrroline are increased. This underlines the importance of diverse microbial activity of the characteristic style of traditional sparkling wines.
{"title":"The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines","authors":"Stephan Sommer, Stella J. Sommer, Connie Liu, Olivia Burken, Andrea Faeth Anderson","doi":"10.3390/fermentation10040212","DOIUrl":"https://doi.org/10.3390/fermentation10040212","url":null,"abstract":"Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective was to determine the impact of microbial activity on the stylistic characteristics of traditional sparkling wines and allow winemakers to reproduce the specific fermentation conditions. The results indicate that malolactic fermentation plays an important role in Champagne and some Cavas, but not in the other sparkling wine categories. The metabolic activity of lactic acid bacteria results in an altered acid profile, amino acid utilization, and aroma production. While primary fermentation esters like phenylethyl acetate and isoamyl acetate are significantly reduced in Champagne and Cava, aroma compounds from secondary microbial activity like ethyl lactate and 2-acetyl-1-pyrroline are increased. This underlines the importance of diverse microbial activity of the characteristic style of traditional sparkling wines.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"37 145","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140708154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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