Journal Description
Fermentation
Fermentation
is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubAg, FSTA, Inspec, CAPlus / SciFinder, and other databases.
- Journal Rank: JCR - Q2 (Biotechnology & Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 14.3 days after submission; acceptance to publication is undertaken in 2.8 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.7 (2022);
5-Year Impact Factor:
4.5 (2022)
Latest Articles
Illumina Sequencing and Metabolomic Analysis Explored the Effects of the Mixed Silage of Rice Straw and Chinese Cabbage Waste on Fecal Microorganisms and Metabolites in Hu Sheep
Fermentation 2024, 10(5), 233; https://doi.org/10.3390/fermentation10050233 (registering DOI) - 26 Apr 2024
Abstract
Silage is the most important component of a ruminant diet and has important production and health significance in ruminant production. The aim of the research was to investigate how the mixed silage of Chinese cabbage waste and rice straw (mixed silage) impacts the
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Silage is the most important component of a ruminant diet and has important production and health significance in ruminant production. The aim of the research was to investigate how the mixed silage of Chinese cabbage waste and rice straw (mixed silage) impacts the fecal microorganisms and metabolites in Hu sheep using Illumina sequencing and metabolomic analysis. A total of 16 Hu sheep (8 rams and 8 ewes) weighing about 39 kg and 5.5 months old were used as experimental sheep and divided into two groups (4 rams and 4 ewes, n = 8) using the principle of randomized trials: the control group with peanut sprouts, corn husks, and sorghum husks as roughage and the silage group with the mixed silage as roughage. There were no significant differences in the average daily gain (ADG), dry matter intake (DMI), or feed conversion rate (FCR) between the control group and the mixed silage groups (p > 0.05). Microbiome results showed that 15 microorganisms such as Ruminococcaceae UCG 010, Breznakia, Erysipelothrix, Desulfovibrio, Succiniclasticum, and Shuttleworthia were significantly different between the two groups. In addition, metabolomics showed that the mixed silage modulated the concentrations and metabolic pathways of metabolites in the manure. Significantly different metabolites were mainly enriched in amino acid anabolism (“glycine, serine, and threonine metabolism”, “valine, leucine, and isoleucine biosynthesis”, “arginine biosynthesis”, etc.), nucleic acid metabolism (pyrimidine metabolism). In conclusion, the addition of mixed silage to the diet of Hu sheep can alter the structure of the hindgut microflora and regulate the metabolism of amino acids and nucleotides, which affects health performance.
Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition)
Open AccessArticle
Production of Polyclonal Antibodies and Development of Competitive ELISA for Quantification of the Lantibiotic Paenibacillin
by
Ahmed G. Abdelhamid, Macdonald Wick and Ahmed E. Yousef
Fermentation 2024, 10(5), 232; https://doi.org/10.3390/fermentation10050232 - 26 Apr 2024
Abstract
The discovery and biotechnological application of new antimicrobial peptides are impeded by a lack of sensitive methods for peptide quantification. Paenibacillin is an emerging antimicrobial lantibiotic that was discovered in Paenibacillus polymyxa OSY-DF ATCC PTA-7852, isolated from the fermented vegetable Kimchee. This lantibiotic
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The discovery and biotechnological application of new antimicrobial peptides are impeded by a lack of sensitive methods for peptide quantification. Paenibacillin is an emerging antimicrobial lantibiotic that was discovered in Paenibacillus polymyxa OSY-DF ATCC PTA-7852, isolated from the fermented vegetable Kimchee. This lantibiotic has potency against many foodborne pathogenic and spoilage bacteria. To advance the research and application of paenibacillin, a rapid, specific, and sensitive detection and quantification immunoassay was developed. After anti-paenibacillin polyclonal antibodies (pAbs) were generated and purified, a competitive enzyme-linked immunosorbent assay (cELISA) was developed and optimized for paenibacillin quantification. The dynamic range of the cELISA was determined by using a three-parameter nonlinear regression model, achieving a correlation (R2) value of 0.95. The cELISA displayed high sensitivity, with the ability to detect paenibacillin at levels as low as 15.6 ng/mL, which is significantly lower than the limit of detection of the conventional antimicrobial assay (20 µg/mL paenibacillin). The cELISA successfully differentiated paenibacillin concentrations in cell-free crude supernatants of P. polymyxa wild type and its mutant strain when grown at 30 °C and 37 °C; higher paenibacillin levels were found in the mutant (0.248–0.276 µg/mL) than in the wild type (0.122–0.212 µg/mL) culture. These findings were validated by the transcriptional analysis of 11 paenibacillin biosynthetic genes, which were significantly upregulated (≥2-fold increase) in the mutant compared with the wild strain. Additionally, the cELISA exhibited high sensitivity by recovery of paenibacillin titers spiked at 2.5 and 10 µg/mL in de Man, Rogosa, and Sharpe (MRS) broth and diluted skim milk. These results suggest that the anti-paenibacillin pAbs and the developed cELISA could be valuable in quantifying paenibacillin in complex matrices and in aiding the discovery of paenibacillin-producing natural microbiota.
Full article
(This article belongs to the Special Issue Green Synthesis of Antimicrobials and Its Applications)
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Open AccessReview
Microbial Preservation and Contamination Control in the Baking Industry
by
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
Fermentation 2024, 10(5), 231; https://doi.org/10.3390/fermentation10050231 - 26 Apr 2024
Abstract
The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and
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The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.
Full article
(This article belongs to the Special Issue The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes and Its Safety)
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Open AccessArticle
Functional Study of Different Lignocellulases from Trichoderma guizhouence NJAU4742 in the Synergistic Degradation of Natural Straw
by
Tuo Li, Ronghua Pei, Jiaguo Wang, Yihao Zhou and Dongyang Liu
Fermentation 2024, 10(5), 230; https://doi.org/10.3390/fermentation10050230 - 26 Apr 2024
Abstract
The enzyme-based degradation of lignocellulose for bioenergy production is an eco-friendly and sustainable approach. This study aimed to elucidate the enzymatic characteristics of endoglucanase (EGL), β-glucosidase (BGL), and xylanase (XYN) from Trichoderma guizhouence NJAU4742, and to explore the potential mechanisms underlying their synergistic
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The enzyme-based degradation of lignocellulose for bioenergy production is an eco-friendly and sustainable approach. This study aimed to elucidate the enzymatic characteristics of endoglucanase (EGL), β-glucosidase (BGL), and xylanase (XYN) from Trichoderma guizhouence NJAU4742, and to explore the potential mechanisms underlying their synergistic degradation of different natural substrates. The results demonstrated that the three enzymes possessed remarkable high-temperature catalytic activity, broad pH adaptability, and responsiveness to different metal ions. The functional group absorption peaks of different substrates were shifted and altered after the synergistic action, particularly for C=O and O-H. Simultaneously, the crystallinity index of wheat straw, soybean straw, rice straw, and corn straw decreased by 7.40%, 2.37%, 20.60%, and 7.67%, respectively, compared to CK (natural straw). Additionally, the dense structure of different substrates was destroyed, and the inner parenchyma began to be exposed after the synergistic action, as observed by SEM. These findings offer valuable theoretical guidance for the development of lignocellulase applications.
Full article
(This article belongs to the Special Issue Recent Advances in the Pretreatment of Lignocellulosic Biomass for Biofuel/Chemical Production)
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Open AccessArticle
Improving the Synthesis Efficiency of Amino Acids by Analyzing the Key Sites of Intracellular Self-Assembly of Artificial Cellulosome
by
Nan Li, Lu Yang, Xiankun Ren, Peng Du, Piwu Li, Jing Su, Jing Xiao, Junqing Wang and Ruiming Wang
Fermentation 2024, 10(5), 229; https://doi.org/10.3390/fermentation10050229 - 25 Apr 2024
Abstract
To explore the key sites affecting the intracellular assembly of key components of cellulosomes and obtain DocA mutants independent of Ca2+, Swiss-model, GROMACS, PyMOL, and other molecular dynamics simulation software were used for modeling and static and dynamic combination analysis. Site-specific
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To explore the key sites affecting the intracellular assembly of key components of cellulosomes and obtain DocA mutants independent of Ca2+, Swiss-model, GROMACS, PyMOL, and other molecular dynamics simulation software were used for modeling and static and dynamic combination analysis. Site-specific mutation technology was used to mutate DocA, and Biacore was used to test the dependence of Ca2+ on the binding ability of protein DocA mutants and protein Coh, and to analyze the interaction and binding effect of mutant proteins in vitro. Forward intracellular mutant screening was performed based on semi-rational design and high throughput screening techniques. The orientation of mutations suitable for intracellular assembly was determined, and three directional mutant proteins, DocA-S1, DocA-S2, and DocA-S3, were obtained. Ca2+ independent DocA mutants were obtained gradually and their potential interaction mechanisms were analyzed. In the present study, intracellular self-assembly of key components of cellulosomes independent of Ca2+ was achieved, and DocA-S3 was applied to the assembly of key enzymes of L-lysine biosynthesis, in which DapA and DapB intracellular assembly increased L-lysine accumulation by 29.8% when compared with the control strains, providing a new strategy for improving the intracellular self-assembly of cellulosomes and amino acid fermentation efficiency.
Full article
(This article belongs to the Special Issue New Insights into Amino Acid Biosynthesis)
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Open AccessArticle
GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute
by
Fernanda Papa Spada, Severino Matias de Alencar, Eduardo Purgatto and Stanislau Bogusz Junior
Fermentation 2024, 10(5), 228; https://doi.org/10.3390/fermentation10050228 - 25 Apr 2024
Abstract
Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are
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Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are affordable and accessible. In this study, we characterized and identified by SPME-GC-O and SPME-GC-MS the aroma profile of cocoa-based beverages formulated with jackfruit seed flour as a natural cocoa substitute. Our analysis tentatively identified 71 odor-active aroma descriptors with some similarities between formulations. Overall, 15 odor-active aromas were present in all beverages. The formulation containing only cocoa/chocolate showed the following aroma descriptors: cocoa, hazelnut, peanut butter, earthy, and roast, which are mostly related to the presence of 2,3-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. The fermented beverage had a content of complex pyrazines such as 2,3,5-trimethyl-6-isopentylpyrazine and methylpropylpyrazine. Our data indicated that both the control and fermented beverages showed a similar aromatic profile, mainly earthy, pyrazine, and chocolate. Qualitative similarities in the pyrazine content were observed between the fermented jackfruit seed flour and cocoa beverages. In conclusion, fermented jackfruit seed flour can be incorporated into cocoa-based beverages as a natural chocolate substitute, offering the potential to elevate the chocolate aroma.
Full article
(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)
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Open AccessReview
Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review
by
Olusegun Oyebade Ikusika, Oluwakamisi Festus Akinmoladun and Conference Thando Mpendulo
Fermentation 2024, 10(5), 227; https://doi.org/10.3390/fermentation10050227 - 25 Apr 2024
Abstract
The abundance of fruit waste from the food industry and wineries, particularly peels, seeds, and other fruit pomace throughout the year, could lead to health and environmental hazards if not channelled into productive areas. Improving or transforming these waste products for better use
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The abundance of fruit waste from the food industry and wineries, particularly peels, seeds, and other fruit pomace throughout the year, could lead to health and environmental hazards if not channelled into productive areas. Improving or transforming these waste products for better use in other vital sectors could be achieved via solid-state fermentation (SSF) since most waste products are solid. One such productive and important area is the feeding of livestock, which will guarantee millennium food security goals for many nations of the world. The nutritional and antioxidant composition of abundantly available fruit pomace and agro-industrial byproducts could be improved via solid-state fermentation for overall livestock productivity. They contain substantial dietary fibre, protein, and phenolic compounds; hence, improving them via fermentation could serve the livestock industry in dual capacities, including nutraceutical and conventional feedstuff. This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces on livestock nutrition. The significant nutrient improvements, beneficial outcomes in feeding trials, and inconsistencies or areas of research gap were also explored.
Full article
(This article belongs to the Special Issue In Vitro Fermentation, 3rd Edition)
Open AccessArticle
Production, Characterization Purification, and Antitumor Activity of L-Asparaginase from Aspergillus niger
by
Suzane Meriely da Silva Duarte, Allysson Kayron de Carvalho Silva, Katia Regina Assunção Borges, Carolina Borges Cordeiro, Fernanda Jeniffer Lindoso Lima, Marcos Antônio Custódio Neto da Silva, Marcelo de Souza Andrade and Maria do Desterro Soares Brandão Nascimento
Fermentation 2024, 10(5), 226; https://doi.org/10.3390/fermentation10050226 - 25 Apr 2024
Abstract
Cervical cancer is caused by a persistent and high-grade infection. It is caused by the Human Papillomavirus (HPV), which, when entering cervical cells, alters their physiology and generates serious lesions. HPV 18 is among those most involved in carcinogenesis in this region, but
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Cervical cancer is caused by a persistent and high-grade infection. It is caused by the Human Papillomavirus (HPV), which, when entering cervical cells, alters their physiology and generates serious lesions. HPV 18 is among those most involved in carcinogenesis in this region, but there are still no drug treatments that cause cure or total remission of lesions caused by HPV. It is known that L-asparaginase is an amidohydrolase, which plays a significant role in the pharmaceutical industry, particularly in the treatment of specific cancers. Due to its antitumor properties, some studies have demonstrated its cytotoxic effect against cervical cancer cells. However, the commercial version of this enzyme has side effects, such as hypersensitivity, allergic reactions, and silent inactivation due to the formation of antibodies. To mitigate these adverse effects, several alternatives have been explored, including the use of L-asparaginase from other microbiological sources, which is the case with the use of the fungus Aspergillus niger, a high producer of L-asparaginase. The study investigated the influence of the type of fermentation, precipitant, purification, characterization, and in vitro cytotoxicity of L-asparaginase. The results revealed that semisolid fermentation produced higher enzymatic activity and protein concentration of A. niger. The characterized enzyme showed excellent stability at pH 9.0, temperature of 50 °C, resistance to surfactants and metallic ions, and an increase in enzymatic activity with the organic solvent ethanol. Furthermore, it exhibited low cytotoxicity in GM and RAW cells and significant cytotoxicity in HeLa cells. These findings indicate that L-asparaginase derived from A. niger may be a promising alternative for pharmaceutical production. Its attributes, including stability, activity, and low toxicity in healthy cells, suggest that this modified enzyme could overcome challenges associated with antitumor therapy.
Full article
(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Autochthonous Ingredients for Craft Beer Production
by
Vanesa Postigo, Luz Mauro, Teresa Diaz, Roberto Saiz, Teresa Arroyo and Margarita García
Fermentation 2024, 10(5), 225; https://doi.org/10.3390/fermentation10050225 - 24 Apr 2024
Abstract
Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental
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Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (Saccharomyces cerevisiae G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO2, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile.
Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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Open AccessReview
Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies
by
Teresa Gervasi and Giuseppina Mandalari
Fermentation 2024, 10(5), 224; https://doi.org/10.3390/fermentation10050224 - 23 Apr 2024
Abstract
The use of whole-cell biocatalysts in microbial cell factories is of great interest to produce added-value compounds. Through large-scale fermentative processes, which use secondary raw materials as substrates, it is possible to recycle and upgrade agro-industrial by-products. This review addresses the main fermentative
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The use of whole-cell biocatalysts in microbial cell factories is of great interest to produce added-value compounds. Through large-scale fermentative processes, which use secondary raw materials as substrates, it is possible to recycle and upgrade agro-industrial by-products. This review addresses the main fermentative processes and bioreactors currently used for the valorization of orange peel, a by-product of the Citrus processing industry. Among the main added-value products, bioethanol, organic acids, enzymes, single cell proteins (SCPs), dyes and aromatic compounds have been industrially produced using orange peel via solid state fermentation and submerged fermentation. This approach fits within the circular economy goals in terms of clean technology and renewable energy, valorization and recycling, upgrade of industrial by-products and sustainability.
Full article
(This article belongs to the Special Issue Microbial Biotechnology and Agro-Industrial By-Products Fermentation)
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Open AccessArticle
Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines
by
Camila Veloso, Camila Mery-Araya, Angelica Durán and Alejandra Urtubia
Fermentation 2024, 10(4), 223; https://doi.org/10.3390/fermentation10040223 - 22 Apr 2024
Abstract
Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-protectors to replace SO2 during the
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Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-protectors to replace SO2 during the production of Sauvignon Blanc wine. Fermentation was conducted on simple and mixed inoculum at two concentrations, 1 × 106 and 1 × 107 cells/mL. We monitored the population of deterioration microorganisms, including lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Brettanomyces bruxellensis (BB), apart from the final chemical and volatile composition of the wine. The results were compared with fermentations protected with SO2, where Candida oleophila yeast was more effective against lactic acid bacteria, whereas Candida boidinii was more effective against acetic acid bacteria and Brettanomyces bruxellensis; meanwhile, the fermentations with the initial inoculum of 1 × 107 cells/mL showed better results than those with an inoculum of 1 × 106 cells/mL. Bio-protector use did not negatively affect wine quality, equaling the effectiveness of SO2 for spoilage microorganism inhibition. This study reveals for the first time the potential of Candida oleophila and Candida boidinii yeasts as bio-protectors in microbiological wine stabilization.
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(This article belongs to the Section Fermentation for Food and Beverages)
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LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest
by
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco and Mariagiovanna Fragasso
Fermentation 2024, 10(4), 222; https://doi.org/10.3390/fermentation10040222 - 20 Apr 2024
Abstract
The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-label food products have led to an
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The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-label food products have led to an increased interest in natural antimicrobial alternatives. Lactic acid bacteria (LAB) have proven their value in the food industry in recent years, also in reason of their antagonistic properties against undesired microbes and their significant related protechnological attributes. The natural antimicrobial compounds produced by LAB exhibit inhibitory effects on pathogens and effectively inhibit the activities of food spoilage-related organisms. Applying secondary metabolites of LAB, notably bacteriocins, organic acids, and others, has found commercial utility across multiple food sectors, effectively preventing the proliferation of undesirable microorganisms and simultaneously enhancing the sensory properties and overall quality of various food products. This review comprehensively explores the natural microbial compounds produced by LAB, specifically focusing on their antimicrobial action in supporting effective and sustainable microbial management. Additionally, it highlights their strategic application across various technological contexts within the food industry.
Full article
(This article belongs to the Special Issue Feature Review Papers in Microbial Metabolism, Physiology & Genetics 2023)
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Open AccessArticle
Production and Characterization of Downgraded Maple Syrup-Based Synbiotic Containing Bacillus velezensis FZB42 for Animal Nutrition
by
Gautier Decabooter, Mariem Theiri, Denis Groleau, Marie Filteau and Ismail Fliss
Fermentation 2024, 10(4), 221; https://doi.org/10.3390/fermentation10040221 - 18 Apr 2024
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
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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.
Full article
(This article belongs to the Special Issue Bioconversion of Agricultural Wastes into High-Nutrition Animal Feed)
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Open AccessArticle
Photoautotrophic Production of Docosahexaenoic Acid- and Eicosapentaenoic Acid-Enriched Biomass by Co-Culturing Golden-Brown and Green Microalgae
by
Anna-Lena Thurn, Josef Schobel and Dirk Weuster-Botz
Fermentation 2024, 10(4), 220; https://doi.org/10.3390/fermentation10040220 - 18 Apr 2024
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,
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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.
Full article
(This article belongs to the Special Issue The Future of Fermentation Technology in the Biorefining Process: 2nd Edition)
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Bioremediation with an Alkali-Tolerant Yeast of Wastewater (Nejayote) Derived from the Nixtamalization of Maize
by
Luis Carlos Román-Escobedo, Eliseo Cristiani-Urbina and Liliana Morales-Barrera
Fermentation 2024, 10(4), 219; https://doi.org/10.3390/fermentation10040219 - 17 Apr 2024
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
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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.
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(This article belongs to the Collection Yeast Biotechnology)
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Open AccessReview
Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
by
María Carolina Martín, Luciana Paola Prendes, Vilma Inés Morata and María Gabriela Merín
Fermentation 2024, 10(4), 218; https://doi.org/10.3390/fermentation10040218 - 16 Apr 2024
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
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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.
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(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)
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Open AccessArticle
Biohydrogen, Volatile Fatty Acids, and Biomethane from Mezcal Vinasses—A Dark Fermentation Process Evaluation
by
Sergio A. Díaz-Barajas, Iván Moreno-Andrade, Edson B. Estrada-Arriaga, Liliana García-Sánchez and Marco A. Garzón-Zúñiga
Fermentation 2024, 10(4), 217; https://doi.org/10.3390/fermentation10040217 - 16 Apr 2024
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
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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.
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(This article belongs to the Special Issue Fermentative Biohydrogen Production)
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Open AccessArticle
Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes
by
Tohru Okuda, Kyohei Maeda, Itsuki Serizawa, Fumie Watanabe-Saito and Masashi Hisamoto
Fermentation 2024, 10(4), 216; https://doi.org/10.3390/fermentation10040216 - 15 Apr 2024
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
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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.
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(This article belongs to the Section Fermentation Process Design)
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Open AccessArticle
Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs
by
Yiyan Cui, Zhichang Liu, Dun Deng, Zhimei Tian, Min Song, Yusheng Lu, Miao Yu and Xianyong Ma
Fermentation 2024, 10(4), 215; https://doi.org/10.3390/fermentation10040215 - 15 Apr 2024
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.
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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.
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(This article belongs to the Special Issue Unconventional Feed Raw Material Fermentation)
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Open AccessFeature PaperArticle
The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran
by
Jinzhuan Li, Guiming Li, Haosen Zhang, Tiantian Yang, Zaheer Abbas, Xiaohan Jiang, Heng Zhang, Rijun Zhang and Dayong Si
Fermentation 2024, 10(4), 214; https://doi.org/10.3390/fermentation10040214 - 15 Apr 2024
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
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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.
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(This article belongs to the Section Industrial Fermentation)
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