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 and Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 15.7 days after submission; acceptance to publication is undertaken in 2.7 days (median values for papers published in this journal in the first half of 2024).
- 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:
3.3 (2023);
5-Year Impact Factor:
3.7 (2023)
Latest Articles
Primary Metabolites and Microbial Diversity in Commercial Kombucha Products
Fermentation 2024, 10(8), 385; https://doi.org/10.3390/fermentation10080385 - 26 Jul 2024
Abstract
Kombucha brewers selling non-alcoholic beverages in the United States must ensure that the ethanol content of their products remains below 0.5% (v/v) throughout all stages of production and shelf life. Producers struggle to comply with this regulation in the
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Kombucha brewers selling non-alcoholic beverages in the United States must ensure that the ethanol content of their products remains below 0.5% (v/v) throughout all stages of production and shelf life. Producers struggle to comply with this regulation in the absence of expensive dealcoholizing equipment if they wish to sell the unpasteurized or minimally pasteurized products that consumers typically expect. To identify which bacterial and/or fungal species contribute to the high ethanol content of commercial kombucha, we analyzed 47 commercial kombucha samples purchased at supermarkets near Cornell University in Ithaca, NY, USA. We analyzed samples for ethanol content via HPLC, microbial load determination, and next-generation amplicon sequencing of the bacterial and fungal populations of those samples. Two brands were found to contain significantly more than 0.5% ethanol (v/v) in the tested samples (t-test, p < 0.05, greater), and three brands were found to contain significantly different amounts of sugar in the tested samples compared to what was reported on the nutrition label (one higher and two lower, t-test, p < 0.05, two-sided). The microbial communities of the samples most significantly varied due to brand (PERMANOVA, p < 0.05). The main bacterial genera observed in the samples were Komagataeibacter, Acetobacter, Gluconobacter, Oenococcus, Lactobacillus, and Bifidobacterium. The main fungal genera observed in the samples were Saccharomyces, Dekkera, Cyberlindnera, Lachancea, Schizosaccharomyces, and Pichia. We did not identify any bacterial or fungal species associated with differences in ethanol content between samples within brands, suggesting significant strain variation in the bacteria and fungi involved in commercial kombucha fermentation. However, we did find that the relative abundance of Lactobacillales and the lactic acid content of the samples were significantly correlated (Kendall correlation test, p < 0.05). These results build upon recent research elucidating the role of lactic acid bacteria in the commercial fermentation of kombucha.
Full article
(This article belongs to the Special Issue Safety and Quality in Fermented Beverages)
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Open AccessArticle
Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity
by
Gabriela Macedo Fraiz, Mirian A. C. Costa, Rodrigo R. Cardoso, James R. Hébert, Longgang Zhao, Viviana Corich, Alessio Giacomini, Fermín I. Milagro, Frederico A. R. Barros and Josefina Bressan
Fermentation 2024, 10(8), 384; https://doi.org/10.3390/fermentation10080384 - 26 Jul 2024
Abstract
Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black
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Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black tea kombucha consumption on cardiometabolic parameters for 8 weeks, considering the quality of the diet of individuals with and without obesity. Diet quality was assessed through the Dietary Inflammatory Index® and Dietary Total Antioxidant Capacity. Paired t-test/Wilcoxon was applied to compare differences between pre- and post-intervention (α = 0.05). Results: After the intervention, individuals with obesity showed a decrease in insulin, HOMA-IR, and GGT; those without obesity showed an increase in total cholesterol and alkaline phosphatase, but this was only observed in those with a worsened diet quality. Conclusion: kombucha intake demonstrated positive impacts on the metabolic health of individuals with obesity beyond the importance of combining it with healthy eating patterns.
Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)
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Open AccessArticle
Biohydrogen Production from Methane-Derived Biomass of Methanotroph and Microalgae by Clostridium
by
Yuxuan Sang, Zhangzhang Xie, Liangyan Li, Oumei Wang, Shiling Zheng and Fanghua Liu
Fermentation 2024, 10(8), 383; https://doi.org/10.3390/fermentation10080383 - 26 Jul 2024
Abstract
Methane, a potent greenhouse gas, represents both a challenge and an opportunity in the quest for sustainable energy. This work investigates the biotechnology for converting methane into clean, renewable hydrogen. The co-culture of Chlorella sacchrarophila FACHB 4 and Methylomonas sp. HYX-M1 was demonstrated
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Methane, a potent greenhouse gas, represents both a challenge and an opportunity in the quest for sustainable energy. This work investigates the biotechnology for converting methane into clean, renewable hydrogen. The co-culture of Chlorella sacchrarophila FACHB 4 and Methylomonas sp. HYX-M1 was demonstrated to completely convert 1 mmol of methane to biomass within 96 h. After acid digestion of such biomass, up to 45.05 μmol of glucose, 4.07 μmol of xylose, and 26.5 μmol of lactic acid were obtained. Both Clostridium pasteurianum DSM525 and Clostridium sp. BZ-1 can utilize those sugars to produce hydrogen without any additional organic carbon sources. The higher light intensity in methane oxidation co-culture systems resulted in higher hydrogen production, with the BZ-1 strain producing up to 14.00 μmol of hydrogen, 8.19 μmol of lactate, and 6.09 μmol of butyrate from the co-culture biomass obtained at 12,000 lux. The results demonstrate that the co-culture biomass of microalgae and methanotroph has the potential to serve as a feedstock for dark fermentative hydrogen production. Our study highlights the complexities inherent in achieving efficient and complete methane-to-hydrogen conversion, positioning this biological approach as a pivotal yet demanding area of research for combating climate change and propelling the global energy transition.
Full article
(This article belongs to the Special Issue Fermentative Biohydrogen Production)
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Open AccessArticle
Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties
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Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina and Jelena Miocinovic
Fermentation 2024, 10(8), 382; https://doi.org/10.3390/fermentation10080382 - 26 Jul 2024
Abstract
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in
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In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations.
Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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Open AccessArticle
Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms
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Yanbo Tang, Yongdi Wen, Xiang Zhang, Qian Gao, Fuqiang Yu, Zhenqiang Wu and Xiaofei Tian
Fermentation 2024, 10(8), 381; https://doi.org/10.3390/fermentation10080381 - 25 Jul 2024
Abstract
Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a
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Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a strategy to increase HA yield. In the absence of urea, S. bambusicola (GDMCC 60438) does not synthesize HA. However, the addition of 40 g/L urea 12 h into the fermentation process results in a final HA production of 46.7 ± 8.2 mg/L. Morphological analysis reveals an optimized environment for HA synthesis, characterized by a densely intertwined and reticular hyphal structure with minute pores. RNA sequencing shows significant upregulation of genes involved in DNA repair, recombination, and metabolism. Conversely, genes related to cellular homeostasis, cell-wall chitin, and amino polysaccharide metabolism are downregulated. Urea supplementation facilitates the upregulation of amino acid metabolism and the cysteine desulfurase gene, enhancing acetyl-CoA accumulation within the mycelium and providing the necessary precursor materials for HA synthesis. Our work underscores the pivotal role of urea in regulating HA biosynthesis and proposes a practical approach to enhance HA production. The findings contribute novel insights to the fields of biotechnology for pharmaceuticals.
Full article
(This article belongs to the Special Issue New Research on Fungal Secondary Metabolites, 2nd Edition)
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Open AccessReview
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
by
Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, Anna Lichota and Łukasz Łopusiewicz
Fermentation 2024, 10(8), 380; https://doi.org/10.3390/fermentation10080380 - 25 Jul 2024
Abstract
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance
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Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products.
Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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Open AccessArticle
Characterization of the Gamma-Aminobutyric Acid (GABA) Biosynthetic Gene Cluster in High GABA-Producing Enterococcus avium G-15
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Masafumi Noda, Moeko Ozaki, Saori Ogura, Narandalai Danshiitsoodol, Etsuji Nakashima and Masanori Sugiyama
Fermentation 2024, 10(8), 379; https://doi.org/10.3390/fermentation10080379 - 25 Jul 2024
Abstract
We have previously shown that the lactic acid bacterium (LAB) Enterococcus avium G-15 produces gamma-aminobutyric acid (GABA) from monosodium l-glutamate (Glu) at a hyper conversion rate. We have also found a gene cluster, designated as a gad cluster, that consists of four
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We have previously shown that the lactic acid bacterium (LAB) Enterococcus avium G-15 produces gamma-aminobutyric acid (GABA) from monosodium l-glutamate (Glu) at a hyper conversion rate. We have also found a gene cluster, designated as a gad cluster, that consists of four genes for the conversion of Glu to GABA, a Glu–GABA antiporter, and two transcriptional regulatory proteins, GadR1 and GadR2. The present study has been designed to investigate what characteristics of the GadG enzyme may contribute to the high production of GABA and how these two regulators play a role in high GABA productivity. The kinetic study showed that compared with E. coli glutamate decarboxylase (GAD) enzymes, GadG has relatively high Km (1.3–2.4 times) and kcat (1.3–1.6 times) values, indicating that although there are no remarkable differences in kinetic parameters between the three GAD enzymes, GadG may contribute to the high production of GABA in the presence of enough substrates. Further, the G-15 strain lacks the ornithine decarboxylase pathway-based acid resistance mechanism observed in some LAB strains, suggesting that the GAD-based acid resistance system is relatively important and may be vigorously employed in the G-15 strain. The molecular biological analysis of GadR1 revealed that the protein plays a role in GABA production as a transcriptional activator through an indirect pathway.
Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)
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Open AccessArticle
Effects of Lactobacillus plantarum and Cellulase on Mixed Silages of Amaranthus hypochondriacus and Cornmeal: Fermentation Characteristics, Nutritional Value, and Aerobic Stability
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Xinxin Li, Yitong Jin, Fuhou Li, Meng Yu, Jiarui Du, Qixuan Yi, Tianyue Zhao, Bao Yuan and Peng Wang
Fermentation 2024, 10(8), 378; https://doi.org/10.3390/fermentation10080378 - 24 Jul 2024
Abstract
In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage of amaranth and cornmeal. The mass
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In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage of amaranth and cornmeal. The mass ratios of amaranth and cornmeal were 69:31, 76:24, and 84:16 for adjusting the moisture content of silage to 60% (W1), 65% (W2), and 70% (W3), respectively. The silage treatments included no additives (U), the addition of Lactobacillus plantarum (L), the addition of cellulase (E), and the addition of Lactobacillus plantarum + cellulase (M) mixed reagents. The results revealed that the pH and ammonia nitrogen (NH3-N/TN) ratios were significantly lower in W1 than in W2 and W3 (3.66,19.3 g kg−1 TN vs. 3.70, 3.70, 20.0 kg−1 TN, 25.1 kg−1 TN, p < 0.05). Moreover, dry matter (DM), organic matter (OM), in vitro dry matter digestibility (ivDMD), in vitro organic matter digestibility (ivOMD), and in vitro crude protein digestibility (ivCPD) significantly increased (p < 0.05). Meanwhile, the aerobic stability of mixed silage containing amaranth and cornmeal decreased with increasing water content. The aerobic stability of the L, E, and M treatment groups was improved by 15, 105, and 111 h, respectively, compared with that of the control group at W1. The pH and NH3-N/TN ratios were lower with the addition of E (E and M) than with the absence of E (U and L) (3.73, 20.1 g kg−1 DM vs. 3.64, 22.9 g kg−1 DM, p < 0.05). NDF and ADF were significantly lower with the addition of E than without the addition of E (598 g kg−1 DM, 145 g kg−1 DM vs. 632 g kg−1 DM, 160 g kg−1 DM, p < 0.05). However, CP, ivDMD, ivOMD, and ivCPD were significantly higher (p < 0.05). AA and NH3-N/TN were significantly lower (p < 0.05) with the addition of L (L and M) than without the addition of L (U and E). In conclusion, the best fermentation quality, in vitro digestibility, and aerobic stability of amaranth and cornmeal mixed silage treated with Lactobacillus plantarum + cellulase (M) were achieved at 60% water content. The present study confirmed the potential of amaranth as silage and its potential application for improving feed quality and animal performance.
Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition)
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Open AccessArticle
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract
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Aidana Utebaeva, Eleonora Gabrilyants and Zhansaya Abish
Fermentation 2024, 10(8), 377; https://doi.org/10.3390/fermentation10080377 - 24 Jul 2024
Abstract
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as
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The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production.
Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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Open AccessArticle
Coriolopsis trogii MUT3379: A Novel Cell Factory for High-Yield Laccase Production
by
Luca Mellere, Martina Bellasio, Francesca Berini, Flavia Marinelli, Jean Armengaud and Fabrizio Beltrametti
Fermentation 2024, 10(7), 376; https://doi.org/10.3390/fermentation10070376 - 22 Jul 2024
Abstract
Coriolopsis trogii is a basidiomycete fungus which utilizes a large array of lignin-modifying enzymes to colonize and decompose dead wood. Its extracellular enzymatic arsenal includes laccases, i.e., polyphenol oxidases of relevant interest for different industrial applications thanks to their ability to oxidize a
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Coriolopsis trogii is a basidiomycete fungus which utilizes a large array of lignin-modifying enzymes to colonize and decompose dead wood. Its extracellular enzymatic arsenal includes laccases, i.e., polyphenol oxidases of relevant interest for different industrial applications thanks to their ability to oxidize a diverse range of natural and synthetic compounds. In this work, the production of laccases in C. trogii MUT3379 was explored and improved. From an initial production of ca. 10,000 U L−1, the fermentation process was gradually optimized, reaching a final yield of ca. 200,000 U L−1. An SDS-PAGE analysis of the secretome highlighted the presence of a main protein of ca. 60 kDa showing laccase activity, which was designated as Lac3379-1 once its primary sequence was established by tandem mass spectrometry. The characterization of Lac3379-1 revealed a remarkable enzymatic stability in the presence of surfactants and solvents and a diversified activity on a broad range of substrates, positioning it as an interesting tool for diverse biotechnological applications. The high-yield and robust production process indicates C. trogii MUT3379 as a promising cell factory for laccases, offering new perspectives for industrial applications of lignin-modifying enzymes.
Full article
(This article belongs to the Section Fermentation Process Design)
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Open AccessArticle
The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines
by
Mónica Fernández-González, Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, Tania Paniagua-Martínez and Sergio Gómez-Alonso
Fermentation 2024, 10(7), 375; https://doi.org/10.3390/fermentation10070375 - 22 Jul 2024
Abstract
The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this work was to study in depth the changes
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The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this work was to study in depth the changes that occurred in the aminoacidic, volatile, and phenolic compositions of Cabernet Sauvignon wines fermented with a Saccharomyces cerevisiae strain genetically modified with the gene encoding for endopolygalacturonase (PGU1) in transcriptional fusion with the promoter of the phosphoglycerate kinase (PGK1) gene, both from S. cerevisiae origin. A higher yield extraction of wine was obtained in wines fermented with the modified strain (PW), increasing by around 6.1% compared to the control wine (CW). Moreover, there was a 40% decrease in the malic acid content in the PW, thus suggesting that this modified yeast could be investigated as a malic acid-reducing agent. There were slight differences in other aroma volatile compounds studied as well as in the phenolic content. However, there was a considerable increase in the amino acid content in the PW.
Full article
(This article belongs to the Special Issue Management of Grape Phenolic Extraction in Wine Production)
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Open AccessArticle
Assessing Waste Sunflower Oil as a Substrate for Citric Acid Production: The Inhibitory Effect of Triton X-100
by
Bilge Sayın, Akif Göktuğ Bozkurt and Güzin Kaban
Fermentation 2024, 10(7), 374; https://doi.org/10.3390/fermentation10070374 - 22 Jul 2024
Abstract
In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were made to optimize the
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In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were made to optimize the process using the Taguchi statistical method in terms of the oil polarity, oil concentration, fermentation time, and Triton X-100 concentration. The results indicated that Y. lipolytica IFP29 utilized waste sunflower oil as a substrate and produced a maximum CA of 32.17 ± 1.44 g/L. Additionally, Triton X-100 inhibited the production of CA. For this reason, this process could not be optimized. These results were obtained by periodically adjusting the pH with NaOH during the fermentation period. On the other hand, a new experimental design was created without Triton X-100. As a buffering agent, 2-morpholinoethanesulfonic acid monohydrate (MES) was used to prevent a drop in pH; the maximum concentration of CA was found to be 20.31 ± 2.76. The optimum conditions were as follows: 90 g/L of waste sunflower oil with a polarity of 16 and 12 days of fermentation. According to the analysis of variance results, the effects of factors other than polarity on CA production were found to be significant (p < 0.05).
Full article
(This article belongs to the Special Issue Fermentation Processes: Modeling, Optimization and Control: 2nd Edition)
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Open AccessArticle
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages
by
Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska and Monika Trząskowska
Fermentation 2024, 10(7), 373; https://doi.org/10.3390/fermentation10070373 - 21 Jul 2024
Abstract
In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sugars in oat and buckwheat beverages developed
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In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sugars in oat and buckwheat beverages developed using Lactobacillus johnsonii K4 and Lacticaseibacillus rhamnosus K3, which are potential probiotics. The fermented samples were analyzed for pH changes, bacterial viability, and the concentration of organic acids and sugars over 15 days. The results indicated significant variations in bacterial colony counts, with L. johnsonii K4 showing the highest initial growth. Over 15 days, pH levels decreased, with the most acidic conditions observed in buckwheat beverages. Notably, fermentation led to a significant increase in acetic acid concentration and a reduction in malic acid levels, particularly in buckwheat samples. These findings highlight the dynamic nature of fermentation in enhancing the nutritional profile and shelf-life of plant-based beverages.
Full article
(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition)
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Open AccessArticle
The Effect of Covering Corn Silage with Tomato or Apple Pomace on Fermentation Parameters and Feed Quality
by
Hayrullah Bora Ünlü, Önder Canbolat, Oktay Yerlikaya, Selim Esen, Valiollah Palangi and Maximilian Lackner
Fermentation 2024, 10(7), 372; https://doi.org/10.3390/fermentation10070372 - 20 Jul 2024
Abstract
The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, and
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The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, and 96 h. In vitro gas generation characteristics were significantly altered by TP (tomato pomace) and AP (apple pomace), both alone and in conjunction with PE (polyethylene) films, regardless of their presence. As a result of the effects found on NH3-N concentration, aerobic stability, and yeast activity, TP and AP have the potential to become an eco-friendly alternative to PE films. The gas production from the immediately soluble fraction (a) of corn silage was only affected when the corn silage was covered with a combination of AP and PE compared to the CPE group (p < 0.001). The largest cluster includes correlations of the DOM-TDDM (r = 0.90), DOM-AA (r = 0.88), and Ash-TDDM (r = 0.86) correlations. The most substantial negative correlations were identified between DM-CO2 (r = −82), DM-Yeast (r = −0.79), and CF-DOM (r = −0.79). Nonetheless, the use of pomace as a silage cover presents an inexpensive alternative to plastic films for silage that does not have the environmental problems associated with persistent micro- and nanoplastics.
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(This article belongs to the Special Issue Fermentation Technologies for the Production of High-Quality Feed)
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Open AccessArticle
Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags
by
Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson and Jeb S. Kegerreis
Fermentation 2024, 10(7), 371; https://doi.org/10.3390/fermentation10070371 - 20 Jul 2024
Abstract
As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to
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As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to that brewed in an air-permeable silicone bag. Identical kombucha ferments with various sugar food sources were prepared and placed in each vessel, and variables such as titratable acidity, pH, alcohol by volume, gluconic acid concentration, acetic acid concentration, and sugar content were studied as a function of time. The results indicated that, regardless of the food source, kombucha brewed in an air-permeable bag exhibited more efficient acid production, lower ethanol concentration, and greater sugar utilization relative to equivalent kombucha brewed in a jar.
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(This article belongs to the Special Issue New Fermented Tea: Processing Technology, Microbiology and Health Benefits: 2nd Edition)
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Open AccessArticle
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste
by
Haripriya Rama, Busiswa Ndaba, Mokhotjwa Simon Dhlamini, Nicolene Cochrane, Malik Maaza and Ashira Roopnarain
Fermentation 2024, 10(7), 370; https://doi.org/10.3390/fermentation10070370 - 19 Jul 2024
Abstract
At psychrophilic temperatures (<20 °C), anaerobic digestion produces less methane (CH4). For psychrophilic anaerobic digestion (PAD) to be successful, investigation of cold-adapted microbial consortia involved in methane production is critical. This study aimed to investigate the microbial community driving enhanced methane
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At psychrophilic temperatures (<20 °C), anaerobic digestion produces less methane (CH4). For psychrophilic anaerobic digestion (PAD) to be successful, investigation of cold-adapted microbial consortia involved in methane production is critical. This study aimed to investigate the microbial community driving enhanced methane production from the cold-adaptation process and bioaugmentation of PAD with cold-adapted inoculum (BI). Microbial consortia in cattle manure (CM) and food waste (FW) were adapted and applied during batch PAD of CM and FW to bioaugment methane production at 15 °C. Cold adaptation and PAD with BI resulted in cumulative specific methane yields of 0.874 ± 0.231 and 0.552 ± 0.089 L CH4 g−1 volatile solids, respectively, after 14 weeks, while the absence of BI (control) led to acidification and no methane production during PAD. Following 16S rRNA V4–V5 amplicon sequencing and metagenomic analyses, Methanosarcina was revealed as a key driver of methanogenesis during cold adaptation and PAD bioaugmentation. Furthermore, based on the predictive functional and metabolic analysis of the communities, possible synergies were proposed in terms of substrate production and utilization by the dominant microbial groups. For instance, during methane production, Bacteroides and Methanobrevibacter were possibly involved in a syntrophic relationship, which promoted methanogenesis by Methanosarcina. These findings provide insight into the prospective microbial synergies that can be harnessed and/or regulated in cold-adapted inoculum for the improvement of methane production during PAD.
Full article
(This article belongs to the Special Issue New Research on Anaerobic Digestion: Second Edition)
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Open AccessArticle
Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity
by
Liangzhen Jiang, Xiao Han, Luo Wang, Haonan Zheng, Gen Ma, Xiao Wang, Yuanmou Tang, Xiaoqin Zheng, Changying Liu, Yan Wan and Dabing Xiang
Fermentation 2024, 10(7), 369; https://doi.org/10.3390/fermentation10070369 - 19 Jul 2024
Abstract
Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as flavonoids and phenolic compounds, yet are
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Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as flavonoids and phenolic compounds, yet are not effectively utilized. Methods: Tartary buckwheat leaves were processed into raw green tea first and subsequently fermented with E. cristatum to develop a novel fermented leaf tea. The tea quality was evaluated by the aspects of the sensory scores by E-tongue, the volatile compounds by HS-SPME-GC-MS, the non-volatile profile by biochemical and UPLC-MS/MS methods and the antioxidant activity by the colorimetric assay. Results: Fermented leaf tea displayed a golden yellow color, a unique “flower” aroma and a dark-tea taste, with an improved sensory acceptability. Fermentation raised the content of volatile heterocyclic and aromatic compounds, alkenes and other aromatic components, which produced a unique floral flavor. The proportion of sour, bitter and astringency accounting non-volatile compounds such as phenolic acids and amino acids decreased, while the proportion of umami and sweet accounting substances such as responsible amino acids increased. Fermented leaf tea displayed a relative stronger total antioxidant activity against ABTS. Conclusion: E. cristatum fermentation exerted positive effects on Tartary buckwheat leaf tea quality.
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(This article belongs to the Special Issue Fermentation-Driven Biological Structural Modification of Natural Products)
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Open AccessArticle
Enhancing Antioxidant Bioaccessibility in Rosa rugosa through Lactobacillus plantarum Fermentation
by
Jiaru Li, Junxiang Li, Hui Yang, Yuchan Ma, Zeqi Huo, Shutao Wang, Yang Lin and Chunjiang Zhang
Fermentation 2024, 10(7), 368; https://doi.org/10.3390/fermentation10070368 - 19 Jul 2024
Abstract
This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling
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This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling the analysis of 17 phenolic compounds from Rosa (R) and fermented Rosa (FR). Additionally, we conducted a density functional theory (DFT) study to correlate the structure of key phenolic compounds from R and FR with their antioxidant activity. Our findings revealed that both R and FR mitigate oxidative stress in tert-butyl-hydrogen peroxide (TBHP)-induced Caco-2 and HT-29 cells by elevating the activities of crucial antioxidative enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and glutathione reductase (GR). Furthermore, fermented Rosa significantly upregulated Nrf2, γ-GCS, HO-1, and NOQ-1 mRNA expression in TBHP-induced cells with Quantitative and real-time PCR technology, emphasizing its protective function primarily through the Nrf2 signaling pathway. This study is the first to demonstrate the link between the enhanced antioxidant potential in fermented Rosa and the biotransformation of its phenolic compounds. It paves the way for augmenting the antioxidant capacity of plant foods through Lactobacillus plantarum fermentation, offering a novel approach to reinforce their health benefits.
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(This article belongs to the Section Fermentation for Food and Beverages)
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Open AccessArticle
Bioconversion of Alternative Substrates for the Biosynthesis of HMG-CoA Reductase Inhibitors by Aspergillus spp. Strains with Antimicrobial Potential
by
Uiara M. de B. L. Lins, Rafael de S. Mendonça, Sérgio S. S. Dantas, Adriana Ferreira de Souza, Dayana Montero-Rodríguez, Rosileide F. da S. Andrade and Galba M. Campos-Takaki
Fermentation 2024, 10(7), 367; https://doi.org/10.3390/fermentation10070367 - 18 Jul 2024
Abstract
Simvastatin, a semisynthetic drug widely used to lower cholesterol, is among the most prescribed statins worldwide. This study focuses on the direct production of a simvastatin-like biomolecule using alternative substrates by Aspergillus spp. strains. Two species, A. terreus UCP 1276 and A. flavus
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Simvastatin, a semisynthetic drug widely used to lower cholesterol, is among the most prescribed statins worldwide. This study focuses on the direct production of a simvastatin-like biomolecule using alternative substrates by Aspergillus spp. strains. Two species, A. terreus UCP 1276 and A. flavus UCP 0316, were initially evaluated in synthetic media as control. Subsequently, the carbon and nitrogen sources were replaced by agro-industrial substrates, resulting in five modified media. Cultures were maintained at 28 °C, pH 6.5, at 180 rpm for 21 days. Fungal growth kinetics were evaluated and a 23 full-factorial design (FFD) was used to investigate the influence of substrate concentration on statin yield. Presence of inhibitors was confirmed by bioassay, UV–visible spectrophotometry, and thin-layer chromatography (TLC). According to the results, A. flavus UCP yielded 0.24 mg/g of statin in condition 2 of FFD (medium containing 4.5% soluble starch and saline base), suggesting it as a promising candidate for direct production of the biomolecule. Statistical analysis showed the significant effect of soluble starch on inhibitor production, making it a viable and profitable alternative substrate. Moreover, the isolated statin exhibited broad-spectrum antimicrobial activity, including efficacy against Gram-negative and Gram-positive bacteria and yeasts, indicating therapeutic potential against antimicrobial resistance.
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(This article belongs to the Special Issue Application of Fungi in Bioconversions and Mycoremediation)
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Open AccessArticle
Insight into the Effects of Norfloxacin on Bacterial Community and Antibiotic Resistance Genes during Chicken Manure Composting
by
Yao Feng, Huading Shi, Yang Fei, Quansheng Zhao and Zhaojun Li
Fermentation 2024, 10(7), 366; https://doi.org/10.3390/fermentation10070366 - 18 Jul 2024
Abstract
Composting emerges as an effective strategy to eliminate antibiotics and antibiotic resistance genes (ARGs) in animal manure. In this study, chicken manure with the addition of wheat straw and sawdust was used as composting raw materials, and different concentrations of norfloxacin were added
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Composting emerges as an effective strategy to eliminate antibiotics and antibiotic resistance genes (ARGs) in animal manure. In this study, chicken manure with the addition of wheat straw and sawdust was used as composting raw materials, and different concentrations of norfloxacin were added to investigate its effects on physicochemical properties, bacterial community, and ARGs during the composting process. Results show that the presence of norfloxacin has obvious effects on the composting physicochemical properties and germination index (GI). A high concentration of norfloxacin influences the succession direction of the bacterial community and promotes the transfers of gyrA, gyrB, parC, qepA, and qnrB. The composting physicochemical properties alter bacterial communities and further influence the fate of ARGs. These results suggest that meticulous management of antibiotic usage and compost conditions are vital strategies for mitigating the influx of antibiotics and ARGs into the environment, both at the source and on the path.
Full article
(This article belongs to the Special Issue Turning Organic Solid Waste into Soil Nutrients Using Biological Technology)
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