Pub Date : 2024-05-24DOI: 10.3390/fermentation10060278
Grazia Federica Bencresciuto, Claudio Mandalà, Carmela Anna Migliori, L. Giansante, Luciana Di Giacinto, Laura Bardi
The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (FA) composition they are characterized by low stability to oxidation and variable viscosity. Single-cell oils (SCOs) from oleaginous microorganisms are a possible alternative to vegetable oils: their composition is more suitable, and it can further be improved by controlling the fermentation’s physiological conditions. In the present study, the production of SCOs with targeted technological properties from Lipomyces starkeyi in fermentation under controlled temperatures was assessed. A dairy effluent (scotta) was used as the fermentation substrate to improve the economic sustainability of the process. Batch aerobic fermentations were carried out in a fermenter at two different temperatures (25 °C and 30 °C). The fermentation yields and SCO FA profiles were analyzed. The highest yields of biomass (9.76 g L−1) and microbial oil (1.83 g L−1) were obtained from fermentations carried out at 30 °C. Furthermore, a significantly lower content (46% vs. 55%) of unsaturated FAs and higher content (11% vs. 1.5%) of shorter-chain saturated FAs, with myristic acid almost matching stearic acid, were detected at 30 °C in comparison to 25 °C. Very low peroxide values were also found (0.14 meq O2 kg−1 at 30 °C and 0 meq O2 kg−1 at 25 °C). These results indicate that these SCOs were highly oxidation-resistant, and that a higher fermentation temperature improves their oxidative stability and tribophysical features. The biodiesels’ technological properties, calculated from the FA composition, were within the limits of both U.S. standards and E.U. regulations. Then, SCOs produced from L. starkeyi by fermentation of dairy effluents carried out under controlled temperature can be considered a suitable alternative to vegetable oils to produce biodiesel and biolubricants.
从化石燃料转向可再生能源对于应对环境挑战至关重要。植物油一直是生物柴油和生物润滑油生产的主要潜在来源。然而，由于其脂肪酸（FA）成分，植物油具有氧化稳定性低和粘度变化大的特点。来自含油微生物的单细胞油（SCOs）是植物油的一种可能替代品：它们的成分更合适，而且可以通过控制发酵的生理条件来进一步改善。本研究评估了星状唇霉菌在可控温度下发酵生产具有目标技术特性的 SCOs 的情况。为了提高发酵过程的经济可持续性，本研究使用乳制品废水（scotta）作为发酵基质。在两个不同温度（25 °C和30 °C）的发酵罐中进行了批量好氧发酵。分析了发酵产率和 SCO FA 曲线。在 30 °C 下进行的发酵获得了最高的生物量（9.76 克/升-1）和微生物油（1.83 克/升-1）。此外，与 25 °C 相比，30 °C 下检测到的不饱和脂肪酸含量明显较低（46% 对 55%），短链饱和脂肪酸含量较高（11% 对 1.5%），其中肉豆蔻酸几乎与硬脂酸相当。过氧化值也非常低（30 °C 时为 0.14 meq O2 kg-1，25 °C 时为 0 meq O2 kg-1）。这些结果表明，这些 SCOs 具有很强的抗氧化性，较高的发酵温度可提高其氧化稳定性和摩擦物理特性。根据 FA 成分计算出的生物柴油技术特性符合美国标准和欧盟规定。因此，通过在可控温度下对乳制品废水进行发酵而从 L. starkeyi 生产出的 SCOs 可被视为生产生物柴油和生物润滑油的植物油的合适替代品。
{"title":"Microbial Biotechnologies to Produce Biodiesel and Biolubricants from Dairy Effluents","authors":"Grazia Federica Bencresciuto, Claudio Mandalà, Carmela Anna Migliori, L. Giansante, Luciana Di Giacinto, Laura Bardi","doi":"10.3390/fermentation10060278","DOIUrl":"https://doi.org/10.3390/fermentation10060278","url":null,"abstract":"The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (FA) composition they are characterized by low stability to oxidation and variable viscosity. Single-cell oils (SCOs) from oleaginous microorganisms are a possible alternative to vegetable oils: their composition is more suitable, and it can further be improved by controlling the fermentation’s physiological conditions. In the present study, the production of SCOs with targeted technological properties from Lipomyces starkeyi in fermentation under controlled temperatures was assessed. A dairy effluent (scotta) was used as the fermentation substrate to improve the economic sustainability of the process. Batch aerobic fermentations were carried out in a fermenter at two different temperatures (25 °C and 30 °C). The fermentation yields and SCO FA profiles were analyzed. The highest yields of biomass (9.76 g L−1) and microbial oil (1.83 g L−1) were obtained from fermentations carried out at 30 °C. Furthermore, a significantly lower content (46% vs. 55%) of unsaturated FAs and higher content (11% vs. 1.5%) of shorter-chain saturated FAs, with myristic acid almost matching stearic acid, were detected at 30 °C in comparison to 25 °C. Very low peroxide values were also found (0.14 meq O2 kg−1 at 30 °C and 0 meq O2 kg−1 at 25 °C). These results indicate that these SCOs were highly oxidation-resistant, and that a higher fermentation temperature improves their oxidative stability and tribophysical features. The biodiesels’ technological properties, calculated from the FA composition, were within the limits of both U.S. standards and E.U. regulations. Then, SCOs produced from L. starkeyi by fermentation of dairy effluents carried out under controlled temperature can be considered a suitable alternative to vegetable oils to produce biodiesel and biolubricants.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"10 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141099641","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 : 2024-05-23DOI: 10.3390/fermentation10060275
Walter José Martinez-Burgos, Everaldo Montes Montes, Roberta Pozzan, Josilene Lima Serra, Diego Ocán Torres, Maria Clara Manzoki, Ricardo Luiz Vieira, Guilherme Anacleto dos Reis, Cristine Rodrigues, Susan Grace Karp, C. Soccol
It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This article aims to review examples of the bioactive metabolites responsible for those activities, such as polysaccharides, phenols and polyphenols, terpenes, peptides, alkaloids, and steroids, which are produced by several relevant mushroom species. It also discusses their production through solid-state fermentation and submerged fermentation, as well as the processes of obtention of mushroom bioactive extracts and considerations on their stability aiming industrial applications. In addition, the article examines the patent landscape surrounding mushroom-derived bioactives, shedding light on the intellectual property history and innovations driving this field forward. Examples of recently deposited patents in the field are highlighted, as well as the main depositors. China and the United States are the major depositor countries in this field (52% and 35% of patents, respectively), and the principal compounds on the patents are polysaccharides and alkaloids. The article also provides insights into the current market landscape, showcasing mushroom-derived products in the pharmaceutical field available to consumers. From dietary supplements to skincare formulations, the market offerings reflect the growing interest in harnessing the health benefits of mushroom bioactives.
{"title":"Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products","authors":"Walter José Martinez-Burgos, Everaldo Montes Montes, Roberta Pozzan, Josilene Lima Serra, Diego Ocán Torres, Maria Clara Manzoki, Ricardo Luiz Vieira, Guilherme Anacleto dos Reis, Cristine Rodrigues, Susan Grace Karp, C. Soccol","doi":"10.3390/fermentation10060275","DOIUrl":"https://doi.org/10.3390/fermentation10060275","url":null,"abstract":"It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This article aims to review examples of the bioactive metabolites responsible for those activities, such as polysaccharides, phenols and polyphenols, terpenes, peptides, alkaloids, and steroids, which are produced by several relevant mushroom species. It also discusses their production through solid-state fermentation and submerged fermentation, as well as the processes of obtention of mushroom bioactive extracts and considerations on their stability aiming industrial applications. In addition, the article examines the patent landscape surrounding mushroom-derived bioactives, shedding light on the intellectual property history and innovations driving this field forward. Examples of recently deposited patents in the field are highlighted, as well as the main depositors. China and the United States are the major depositor countries in this field (52% and 35% of patents, respectively), and the principal compounds on the patents are polysaccharides and alkaloids. The article also provides insights into the current market landscape, showcasing mushroom-derived products in the pharmaceutical field available to consumers. From dietary supplements to skincare formulations, the market offerings reflect the growing interest in harnessing the health benefits of mushroom bioactives.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"17 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141106915","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 : 2024-05-23DOI: 10.3390/fermentation10060273
José Felipe Orzuna-Orzuna, Juan Eduardo Godina-Rodríguez, Jonathan Raúl Garay-Martínez, Lorenzo Danilo Granados-Rivera, Jorge Alonso Maldonado-Jáquez, Alejandro Lara-Bueno
This study aimed to evaluate the effects of dietary supplementation with 3-nitrooxypropanol (3-NOP) on growth performance, ruminal fermentation, and enteric methane emissions of beef cattle using a meta-analytic approach. The final meta-analysis database included results from 15 scientific articles. The response variables were analyzed through random effects models, where the results were reported as weighted mean differences (WMD) between the treatments without 3-NOP and those supplemented with 3-NOP. The dietary inclusion of 3-NOP decreased (p < 0.001) dry matter intake but did not affect (p > 0.05) average daily gain and increased (p < 0.05) feed efficiency. In the rumen, 3-NOP supplementation increased (p < 0.01) the pH and ruminal concentration of propionate, butyrate, valerate, isobutyrate, and isovalerate. In contrast, dietary supplementation with 3-NOP decreased (p < 0.001) the rumen concentration of ammonia nitrogen, total volatile fatty acids, acetate, and the acetate/propionate ratio. Furthermore, daily methane (CH4) emission, CH4 yield, and CH4 emission as a percentage of gross energy ingested decreased (p < 0.001) in response to 3-NOP dietary supplementation. In conclusion, dietary supplementation with 3-nitrooxypropanol can be used as a nutritional strategy to improve feed efficiency and ruminal fermentation in beef cattle and, at the same time, reduce enteric methane emissions.
{"title":"A Meta-Analysis of 3-Nitrooxypropanol Dietary Supplementation on Growth Performance, Ruminal Fermentation, and Enteric Methane Emissions of Beef Cattle","authors":"José Felipe Orzuna-Orzuna, Juan Eduardo Godina-Rodríguez, Jonathan Raúl Garay-Martínez, Lorenzo Danilo Granados-Rivera, Jorge Alonso Maldonado-Jáquez, Alejandro Lara-Bueno","doi":"10.3390/fermentation10060273","DOIUrl":"https://doi.org/10.3390/fermentation10060273","url":null,"abstract":"This study aimed to evaluate the effects of dietary supplementation with 3-nitrooxypropanol (3-NOP) on growth performance, ruminal fermentation, and enteric methane emissions of beef cattle using a meta-analytic approach. The final meta-analysis database included results from 15 scientific articles. The response variables were analyzed through random effects models, where the results were reported as weighted mean differences (WMD) between the treatments without 3-NOP and those supplemented with 3-NOP. The dietary inclusion of 3-NOP decreased (p < 0.001) dry matter intake but did not affect (p > 0.05) average daily gain and increased (p < 0.05) feed efficiency. In the rumen, 3-NOP supplementation increased (p < 0.01) the pH and ruminal concentration of propionate, butyrate, valerate, isobutyrate, and isovalerate. In contrast, dietary supplementation with 3-NOP decreased (p < 0.001) the rumen concentration of ammonia nitrogen, total volatile fatty acids, acetate, and the acetate/propionate ratio. Furthermore, daily methane (CH4) emission, CH4 yield, and CH4 emission as a percentage of gross energy ingested decreased (p < 0.001) in response to 3-NOP dietary supplementation. In conclusion, dietary supplementation with 3-nitrooxypropanol can be used as a nutritional strategy to improve feed efficiency and ruminal fermentation in beef cattle and, at the same time, reduce enteric methane emissions.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"18 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141104594","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 : 2024-05-23DOI: 10.3390/fermentation10060277
A. Decloedt, Hellen Watson, G. Gheysen, Anita Van Landschoot
Abstract: The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the treated beers, and 1804 to the untreated beers. The prolyl-endopeptidase-untreated malt beers are hazardous for celiac patients. Peptides of most of these beers showed matches with complete celiac immunogenic motifs, and an additional 28% of the peptides have partial matches with complete immunogenic motifs. On the other hand, after the enzyme treatment during fermentation no celiac hazardous gluten peptides are identified in the treated beers. Due to partial matches with complete celiac immunogenic motifs, 11% potentially hazardous gluten peptides are still identified in the treated beers. Only a maximum of 17% of these peptides can be detected by ELISA analysis. A mass spectrometry analysis or the recently developed method based on G12/A1 monoclonal antibody lateral flow immunochromatographic assay seems necessary to thoroughly reveal the potential risk of the treated beers. The actual immune response of treated beer, described in the literature by the response of the serum antibodies of celiac disease (CD)-active patients and by in vitro immune response, could not be related to the presence of known (partial) CD-immunogenic motifs in the gluten peptides.
{"title":"Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients","authors":"A. Decloedt, Hellen Watson, G. Gheysen, Anita Van Landschoot","doi":"10.3390/fermentation10060277","DOIUrl":"https://doi.org/10.3390/fermentation10060277","url":null,"abstract":"Abstract: The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the treated beers, and 1804 to the untreated beers. The prolyl-endopeptidase-untreated malt beers are hazardous for celiac patients. Peptides of most of these beers showed matches with complete celiac immunogenic motifs, and an additional 28% of the peptides have partial matches with complete immunogenic motifs. On the other hand, after the enzyme treatment during fermentation no celiac hazardous gluten peptides are identified in the treated beers. Due to partial matches with complete celiac immunogenic motifs, 11% potentially hazardous gluten peptides are still identified in the treated beers. Only a maximum of 17% of these peptides can be detected by ELISA analysis. A mass spectrometry analysis or the recently developed method based on G12/A1 monoclonal antibody lateral flow immunochromatographic assay seems necessary to thoroughly reveal the potential risk of the treated beers. The actual immune response of treated beer, described in the literature by the response of the serum antibodies of celiac disease (CD)-active patients and by in vitro immune response, could not be related to the presence of known (partial) CD-immunogenic motifs in the gluten peptides.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"33 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141107761","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 : 2024-05-23DOI: 10.3390/fermentation10060276
Margaux Simon, Romain Christiaens, Philippe Janssens, Sonia Collin
At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer.
{"title":"Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates","authors":"Margaux Simon, Romain Christiaens, Philippe Janssens, Sonia Collin","doi":"10.3390/fermentation10060276","DOIUrl":"https://doi.org/10.3390/fermentation10060276","url":null,"abstract":"At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"14 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141104506","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 : 2024-05-23DOI: 10.3390/fermentation10060274
Vianca Maribel Gándara-Arteaga, G. Guatemala-Morales, Álvaro de Jesús Martínez-Gómez, Guillermo Toriz, C. Pelayo-Ortiz, R. Corona-González
Hydrogen is ideal for replacing fossil fuels because upon combustion it generates only water. Dark fermentation (DF) from lignocellulose might be a competitive process for hydrogen production at the industrial scale. However, lignocellulose must be pretreated to obtain fermentable sugars, which is costly and creates pollution. Microorganisms from bovine rumen efficiently degrade lignocellulose. Unfortunately, they have scarcely been explored for the production of hydrogen. Therefore, deeper studies on the culture conditions have to be undertaken to understand the behavior of microbial consortia from the rumen of bovines (MCRB) during hydrogen production. In this work, we evaluated the production of hydrogen by DF with MCRB by varying the incubation time, two culture media (MB and Rhodospirillaceae), headspace (40 and 80 mL), and thermal treatment. It was found that the production of hydrogen was maximum at 16 h MCRB incubation in MB. An amount of 80 mL headspace resulted in a threefold production of hydrogen as compared to 40 mL; the MCRB without heat treatment had a higher H2 yield. The production of hydrogen with 32 MCRB was highly variable, ranging between 21 and 696 mL. Our findings show a different perspective on the treatment of MCRB for the production of hydrogen and give insights on the impact of the culture conditions for increasing hydrogen production.
{"title":"Production of Hydrogen with Ruminal Microbiota: Finding Culture Conditions for High Yields","authors":"Vianca Maribel Gándara-Arteaga, G. Guatemala-Morales, Álvaro de Jesús Martínez-Gómez, Guillermo Toriz, C. Pelayo-Ortiz, R. Corona-González","doi":"10.3390/fermentation10060274","DOIUrl":"https://doi.org/10.3390/fermentation10060274","url":null,"abstract":"Hydrogen is ideal for replacing fossil fuels because upon combustion it generates only water. Dark fermentation (DF) from lignocellulose might be a competitive process for hydrogen production at the industrial scale. However, lignocellulose must be pretreated to obtain fermentable sugars, which is costly and creates pollution. Microorganisms from bovine rumen efficiently degrade lignocellulose. Unfortunately, they have scarcely been explored for the production of hydrogen. Therefore, deeper studies on the culture conditions have to be undertaken to understand the behavior of microbial consortia from the rumen of bovines (MCRB) during hydrogen production. In this work, we evaluated the production of hydrogen by DF with MCRB by varying the incubation time, two culture media (MB and Rhodospirillaceae), headspace (40 and 80 mL), and thermal treatment. It was found that the production of hydrogen was maximum at 16 h MCRB incubation in MB. An amount of 80 mL headspace resulted in a threefold production of hydrogen as compared to 40 mL; the MCRB without heat treatment had a higher H2 yield. The production of hydrogen with 32 MCRB was highly variable, ranging between 21 and 696 mL. Our findings show a different perspective on the treatment of MCRB for the production of hydrogen and give insights on the impact of the culture conditions for increasing hydrogen production.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"23 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141106371","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 : 2024-05-23DOI: 10.3390/fermentation10060272
Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, L. Fuess, M. H. R. Damianovic, Ariovaldo José da Silva
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses. This study assessed the impacts of melanoidins on the kinetic of substrate conversion and production of organic acids via dark fermentation using microbial consortia as inoculum. The investigations were carried out in fed-batch reactors using synthetic melanoidins following glucose-to-melanoidin ratios (G/M; g-glucose g−1 melanoidins) of 0.50, 1.50, 1.62, 1.67, and 5.00, also considering a melanoidin-free control reactor. The results showed that melanoidins negatively impacted the kinetics of glucose fermentation by decreasing the first-order decay constant (k1): when dosing equivalent initial concentrations of glucose (ca. 3 g L−1), the absence of melanoidins led to a k1 of 0.62 d−1, whilst dosing 2 g L−1 (G/M = 1.5) and 6.0 g L−1 (G/M = 0.5) of melanoidins produced k1 values of 0.37 d−1 and 0.27 d−1, respectively. The production of butyric and acetic acids was also negatively impacted by melanoidins, whilst the lactic activity was not impaired by the presence of these compounds. Lactate production reached ca. 1000 mg L−1 in G/M = 1.67, whilst no lactate was detected in the control reactor. The presence of melanoidins was demonstrated to be a selective metabolic driver, decreasing the microbial diversity compared to the control reactor and favoring the growth of Lactobacillus. These results highlight the importance of further understanding the impacts of melanoidins on melanoidin-rich organic wastewater bioconversion, such as sugarcane vinasse, which are abundantly available in biorefineries.
{"title":"Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects","authors":"Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, L. Fuess, M. H. R. Damianovic, Ariovaldo José da Silva","doi":"10.3390/fermentation10060272","DOIUrl":"https://doi.org/10.3390/fermentation10060272","url":null,"abstract":"Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses. This study assessed the impacts of melanoidins on the kinetic of substrate conversion and production of organic acids via dark fermentation using microbial consortia as inoculum. The investigations were carried out in fed-batch reactors using synthetic melanoidins following glucose-to-melanoidin ratios (G/M; g-glucose g−1 melanoidins) of 0.50, 1.50, 1.62, 1.67, and 5.00, also considering a melanoidin-free control reactor. The results showed that melanoidins negatively impacted the kinetics of glucose fermentation by decreasing the first-order decay constant (k1): when dosing equivalent initial concentrations of glucose (ca. 3 g L−1), the absence of melanoidins led to a k1 of 0.62 d−1, whilst dosing 2 g L−1 (G/M = 1.5) and 6.0 g L−1 (G/M = 0.5) of melanoidins produced k1 values of 0.37 d−1 and 0.27 d−1, respectively. The production of butyric and acetic acids was also negatively impacted by melanoidins, whilst the lactic activity was not impaired by the presence of these compounds. Lactate production reached ca. 1000 mg L−1 in G/M = 1.67, whilst no lactate was detected in the control reactor. The presence of melanoidins was demonstrated to be a selective metabolic driver, decreasing the microbial diversity compared to the control reactor and favoring the growth of Lactobacillus. These results highlight the importance of further understanding the impacts of melanoidins on melanoidin-rich organic wastewater bioconversion, such as sugarcane vinasse, which are abundantly available in biorefineries.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"35 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141103972","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 : 2024-05-22DOI: 10.3390/fermentation10060269
James Nelson, Roger Boulton
The ability to model the kinetics of wine fermentation enables the early detection of abnormal, sluggish or stuck fermentations, and the prediction of present and future rates of energy, CO2 and ethanol vapor release. While several wine fermentation models have been published, there are only a few that have been successfully adopted for commercial practice. In this work, the mathematical descriptions of wine fermentation are reviewed and compared. The common features of these include descriptions for the kinetics of yeast growth; substrate and nutrient consumption; product formation; and total and viable cell mass. Additional features include the inhibition of growth by ethanol; competitive inhibition of glucose and fructose uptake; glycerol formation; and the calculation of density from solution composition and solute properties. Three models were selected to compare their ability to describe the sugar, ethanol, biomass and nitrogen of benchtop fermentations at four temperatures, previously published. The models are assessed for their goodness of fit to the data in synthetic-medium fermentations and their suitability for analyzing and predicting commercial wine fermentations.
{"title":"Models for Wine Fermentation and Their Suitability for Commercial Applications","authors":"James Nelson, Roger Boulton","doi":"10.3390/fermentation10060269","DOIUrl":"https://doi.org/10.3390/fermentation10060269","url":null,"abstract":"The ability to model the kinetics of wine fermentation enables the early detection of abnormal, sluggish or stuck fermentations, and the prediction of present and future rates of energy, CO2 and ethanol vapor release. While several wine fermentation models have been published, there are only a few that have been successfully adopted for commercial practice. In this work, the mathematical descriptions of wine fermentation are reviewed and compared. The common features of these include descriptions for the kinetics of yeast growth; substrate and nutrient consumption; product formation; and total and viable cell mass. Additional features include the inhibition of growth by ethanol; competitive inhibition of glucose and fructose uptake; glycerol formation; and the calculation of density from solution composition and solute properties. Three models were selected to compare their ability to describe the sugar, ethanol, biomass and nitrogen of benchtop fermentations at four temperatures, previously published. The models are assessed for their goodness of fit to the data in synthetic-medium fermentations and their suitability for analyzing and predicting commercial wine fermentations.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"45 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141108720","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 : 2024-05-22DOI: 10.3390/fermentation10060268
Tania Picado-Pérez, Rocky Lemus, Daniel Rivera, L. A. Villalobos-Villalobos
Climate shifts have significantly affected livestock systems due to their environmental interdependence. Among the strategies adopted by livestock systems to fill the gaps in forage biomass, preserved forages are the most commonly used. This research assessed the nutritional profile of African Stargrass (Cynodon nlemfuensis Vanderyst) preserved as silage and haylage at different feed-out periods (45, 60, 90, and 120 days). We found greater dry matter (DM) content in haylage (29.7%), with no important variations in silage over time. Stargrass silage had crude protein (CP) levels greater (13.0%) than haylage (11.9%); the former was not affected by the duration of the preservation period. Silage had lower levels of neutral detergent fiber (NDF) and higher levels of in vitro dry matter digestibility (IVDMD). The net energy for lactation (NEL) was similar for the two types of preservations evaluated. A principal component analysis (PCA) revealed that most of the variance in the dataset (69.6%) was explained by two principal components. PC1 showed that the most relevant variables were ADF, α-NDF, dNDF30, d NDF48, and NDICP, while Ash, Ca, and insoluble CP were the most relevant variables in PC2. Unlike haylage, the nutritional value of silage remained constant (p > 0.05) up to 120 days of preservation. It is important to note that haylage should not be stored beyond 90 days, regardless of the type of preservation.
{"title":"Nutritive and Fermentative Traits of African Stargrass (Cynodon nlemfuensis Vanderyst) Forage Preserved for Silage and Haylage","authors":"Tania Picado-Pérez, Rocky Lemus, Daniel Rivera, L. A. Villalobos-Villalobos","doi":"10.3390/fermentation10060268","DOIUrl":"https://doi.org/10.3390/fermentation10060268","url":null,"abstract":"Climate shifts have significantly affected livestock systems due to their environmental interdependence. Among the strategies adopted by livestock systems to fill the gaps in forage biomass, preserved forages are the most commonly used. This research assessed the nutritional profile of African Stargrass (Cynodon nlemfuensis Vanderyst) preserved as silage and haylage at different feed-out periods (45, 60, 90, and 120 days). We found greater dry matter (DM) content in haylage (29.7%), with no important variations in silage over time. Stargrass silage had crude protein (CP) levels greater (13.0%) than haylage (11.9%); the former was not affected by the duration of the preservation period. Silage had lower levels of neutral detergent fiber (NDF) and higher levels of in vitro dry matter digestibility (IVDMD). The net energy for lactation (NEL) was similar for the two types of preservations evaluated. A principal component analysis (PCA) revealed that most of the variance in the dataset (69.6%) was explained by two principal components. PC1 showed that the most relevant variables were ADF, α-NDF, dNDF30, d NDF48, and NDICP, while Ash, Ca, and insoluble CP were the most relevant variables in PC2. Unlike haylage, the nutritional value of silage remained constant (p > 0.05) up to 120 days of preservation. It is important to note that haylage should not be stored beyond 90 days, regardless of the type of preservation.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141110255","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 : 2024-05-22DOI: 10.3390/fermentation10060271
Jieling Cai, Huihui Peng, Wanqin Zhang, Ling Yuan, Yang Liu, Wenyu Kang, Bo Teng
Long-term aging has traditionally been associated with issues such as color fading and oxidation; therefore, it limits grape wine production. Here, we analyzed 90 bottles of mulberry wine aged for various periods (up to 12 years) and observed unique trends in color, flavor, and aroma compounds during prolonged aging. Results from Somers and methylcellulose precipitation (MCP) assays indicated that the tannin and anthocyanin concentrations in newly fermented mulberry wines were 167 to 216 mg/L and 1.04 to 1.37 g/L, respectively. The total phenolics, tannins, and anthocyanin contents exhibited significant negative correlations with aging years, while the non-bleachable pigment content and hue showed positive correlations with aging times. High-performance liquid chromatography–electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) analysis further revealed a positive correlation between the content of pyranoanthocyanins (including cyanidin-3-O-glucoside-pyruvic acid, cyanidin-3-O-glucoside-acetaldehyde, cyanidin-3-O-glucoside-4-vinocatechol, and cyanidin-3-O-glucoside-4-vinophenol) and aging times, whereas the impacts of aging on the polymeric pigment (cyanidin-3-O-glucoside-epicatechin) were not observed. This suggests that the anthocyanins in mulberry wine primarily transformed into pyranoanthocyanins rather than polymeric pigments during aging. The aging-induced reductions in protein, polysaccharide, and key aroma compounds (contributing to the fruity, sweet and floral odors) remained unaffected by prolonged aging.
{"title":"Impact of Long-Term Bottle Aging on Color Transition, Polymers, and Aromatic Compounds in Mulberry Wine","authors":"Jieling Cai, Huihui Peng, Wanqin Zhang, Ling Yuan, Yang Liu, Wenyu Kang, Bo Teng","doi":"10.3390/fermentation10060271","DOIUrl":"https://doi.org/10.3390/fermentation10060271","url":null,"abstract":"Long-term aging has traditionally been associated with issues such as color fading and oxidation; therefore, it limits grape wine production. Here, we analyzed 90 bottles of mulberry wine aged for various periods (up to 12 years) and observed unique trends in color, flavor, and aroma compounds during prolonged aging. Results from Somers and methylcellulose precipitation (MCP) assays indicated that the tannin and anthocyanin concentrations in newly fermented mulberry wines were 167 to 216 mg/L and 1.04 to 1.37 g/L, respectively. The total phenolics, tannins, and anthocyanin contents exhibited significant negative correlations with aging years, while the non-bleachable pigment content and hue showed positive correlations with aging times. High-performance liquid chromatography–electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) analysis further revealed a positive correlation between the content of pyranoanthocyanins (including cyanidin-3-O-glucoside-pyruvic acid, cyanidin-3-O-glucoside-acetaldehyde, cyanidin-3-O-glucoside-4-vinocatechol, and cyanidin-3-O-glucoside-4-vinophenol) and aging times, whereas the impacts of aging on the polymeric pigment (cyanidin-3-O-glucoside-epicatechin) were not observed. This suggests that the anthocyanins in mulberry wine primarily transformed into pyranoanthocyanins rather than polymeric pigments during aging. The aging-induced reductions in protein, polysaccharide, and key aroma compounds (contributing to the fruity, sweet and floral odors) remained unaffected by prolonged aging.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"38 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141109729","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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