Fermentation

16 pages, 3305 KiB

Open AccessArticle

Innovative Approaches to Camembert Cheese: Optimizing Prebiotics and Coagulation Conditions for Enhanced Quality and Nutrition

by Adiba Benahmed Djilali, Mohammed Said Metahri, Lynda Lakabi, Hichem Tahraoui, Abdelouahab Benseddik, Colette Besombes and Karim Allaf

Fermentation 2024, 10(10), 524; https://doi.org/10.3390/fermentation10100524 (registering DOI) - 15 Oct 2024

Abstract

The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting three optimization experiments and implementing a structured experimental [...] Read more.

The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting three optimization experiments and implementing a structured experimental plan. In the first phase, milk coagulation was assessed at 45 °C with various combinations of lactic acid bacteria (probiotics) and prebiotics (powdered flaxseed and watercress). In the second investigation phase, the effects of lowered probiotic and prebiotic (powdered flaxseed and watercress) concentrations were examined at the coagulation temperature of 38 °C. We investigated the concentration of lactic acid bacteria at 3 mg/mL of milk and the effects of temperature and prebiotics (okra mucilage and flaxseed powder). We observed short milk clotting time (2 s) using the optimized mixture (0.18 mg of probiotics, 1.5 mg of flaxseed powder, and 1.147 mg of watercress powder) per 10 mL of milk. It contrasts with the classical coagulation way optimized at (5.9 and 9.5 s), which were generated at optimal temperatures of 45 and 45.7 °C, respectively. Our new mixture improves the fermentation process of camembert cheese at 38 °C. This cheese had a high flavonoid content, fewer lactic bacteria and molds, a homogeneous texture, and no outer crust, and exceptional sensory attributes such as a creamy and fluid paste. These attributes suggest its potential benefits as a dairy product for individuals with cardiovascular and gastrointestinal conditions. Full article

(This article belongs to the Special Issue Strategies for Optimal Fermentation by Using Modern Tools and Methods)

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20 pages, 2717 KiB

Open AccessArticle

Harnessing Bacillus subtilis QY5 PP784163 for Bioethanol Production from Potato Peel Waste and Nutrient Recovery for Animal Feed: Maximizing Resource Efficiency

by Qudsia Mushtaq, Uzair Ishtiaq, Nicolas Joly, Alexis Spalletta and Patrick Martin

Fermentation 2024, 10(10), 523; https://doi.org/10.3390/fermentation10100523 - 14 Oct 2024

Abstract

The present work focuses on the utilization of potato peel waste for the production of bioethanol. In the present study, extensive screening was undertaken to isolate amylolytic and cellulolytic microbes using starchy biomass. After confirming the chemical composition of potato peel waste (PPW), [...] Read more.

The present work focuses on the utilization of potato peel waste for the production of bioethanol. In the present study, extensive screening was undertaken to isolate amylolytic and cellulolytic microbes using starchy biomass. After confirming the chemical composition of potato peel waste (PPW), several trials were performed to enhance the amylase and cellulase production from Bacillus subtilis to hydrolyze the PPW in submerged fermentation. Optimization of physical parameters was performed using both commercial and indigenous media from enzymatically hydrolyzed PPW. Different routes of various combinations were designed to enhance bioethanol production. The maximum ethanol titer of 0.50% and 0.41% was recorded in Route B and A, i.e., separate saccharification and ethanol fermentation and consolidated fermentation. Simultaneous saccharification and fermentation (SSF) also measured a good ethanol yield of 0.46%. The fermented residual cake was checked for nutritional components and showed a high content of protein and amino acids because of the addition of unicellular yeasts. This cake can be utilized as an animal feed supplement. Full article

(This article belongs to the Special Issue Bioconversion of Biomass for Effective Production of Biofuels as Well as Biobased Chemicals and Materials)

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20 pages, 412 KiB

Open AccessReview

Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications

by Mahtab Sadrimovahed and Beyza H. Ulusoy

Fermentation 2024, 10(10), 522; https://doi.org/10.3390/fermentation10100522 - 14 Oct 2024

Abstract

Probiotics are live microbiota that can confer their hereditary health benefits upon the host. They can positively alter the diversity of the host’s gut microbiota population. Bacillus clausii is a spore-producing potential probiotic. Its application in the food industry has been highly recommended. Clausii [...] Read more.

Probiotics are live microbiota that can confer their hereditary health benefits upon the host. They can positively alter the diversity of the host’s gut microbiota population. Bacillus clausii is a spore-producing potential probiotic. Its application in the food industry has been highly recommended. Clausii spores are greatly resistant to harsh food processing treatment (heat and industrial pressure) and they can maintain their physiological traits (acid, bile salt) inside the human gut. The utilization of spores can enhance the nutritional viability of livestock, as well as the functionality of on-shelf products. This contemporary review covers the great attributes of B. clausii, including physiological characteristics, modes of action, probiotics benefits, a safety assessment, and the bacteria food industry applications for the purposes of producing enhanced functional foods known as probiotic foods. To our knowledge, although B. clausii has been widely applied in food industry, the amount of the literature that is dedicated to its role in sustainable food production and addresses its potential sporogenous probiotic behavior is fewer as compared to non-sporogenous lactic acid bacteria (Lactobacillus spp. and Bifidobacterium spp.). In our review, we also discovered a lack of empirical evidence on the synbiotic and synergistic behavior of clausii in combination with other active nutrients. Therefore, our review suggests that more studies should be conducted on the potential probiotic contribution of B. clausii in sustainable food production and its synergistic and synbiotic behavior in conjunction with other active nutrients. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

2 pages, 151 KiB

Open AccessEditorial

Enzymes in Biorefinery

by Muhammad Sohail

Fermentation 2024, 10(10), 521; https://doi.org/10.3390/fermentation10100521 - 13 Oct 2024

Abstract

Biorefineries integrate various processes to obtain different products from a single waste material [...] Full article

(This article belongs to the Special Issue Enzymes in Biorefinery)

23 pages, 3327 KiB

Open AccessArticle

Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques

by Bin Jiang, Xueping Luo, Jingna Yan, Kunyi Liu, Congming Wang, Wenwen Jiao, Hu Zhao, Mingli Liu and Liran Yang

Fermentation 2024, 10(10), 520; https://doi.org/10.3390/fermentation10100520 - 13 Oct 2024

Abstract

Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) [...] Read more.

Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) and is significant in flavor development. However, the impact of EF on non-volatile metabolites (NVMs), volatile metabolites (VMs), and their interactions remains poorly understood. This study aims to investigate how EF temperatures (60 °C, 70 °C, 80 °C, 90 °C, and 110 °C) influence HJYBT flavor transformation. Quantitative descriptive analysis revealed that EF improved the color, aroma, and appearance of tea leaves. Moreover, after an EF temperature of 80 °C, the HJYBT exhibited lower bitterness and astringency, whereas floral, sweet, and fruity aromas became stronger. However, when EF temperatures exceeded 90 °C, a pronounced burnt aroma developed, with HJYBT at 100 °C exhibiting caramel and roasted notes. Partial least squares discriminant analysis indicated that geraniol and linalool contribute to floral and fruity aromas, while 2-ethyl-6-methyl-pyrazine, furfural, and myrcene are key volatiles for caramel and roast aromas. Heptanal, methyl salicylate, α-citral, 1-hexanol, and (E)-3-hexen-1-ol were found to modify the green and grassy odor. Overall, HJYBT treated at 80 °C EF exhibited the highest umami, sweetness, floral and fruity aromas, and overall taste, exhibiting the least astringency, bitterness, and green and grassy notes. These results provide a significant theoretical basis for enhancing HJYBT quality and selecting the optimal EF method. Full article

(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)

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12 pages, 2165 KiB

Open AccessArticle

Effect of Lentilactobacillus buchneri on Chemical and Microbial Compositions of Herba Leonuri (Leonurus japonicus Houtt.)-Contained Alfalfa Silage

by Mingjie Zhang, Chaosheng Liao, Xiaolong Tang, Bi Wang, Guangrou Lu, Cheng Chen, Xiaokang Huang, Lin Li, Ping Li and Chao Chen

Fermentation 2024, 10(10), 519; https://doi.org/10.3390/fermentation10100519 - 13 Oct 2024

Abstract

Lactic acid bacteria (LAB) inoculants are commonly used in silage production, yet their effects on silage containing antimicrobial components, such as those found in Leonurus japonicus, remain less explored. Herein, the harvested alfalfa were thoroughly mixed with dried Leonurus japonicus Houtt. (LJH) [...] Read more.

Lactic acid bacteria (LAB) inoculants are commonly used in silage production, yet their effects on silage containing antimicrobial components, such as those found in Leonurus japonicus, remain less explored. Herein, the harvested alfalfa were thoroughly mixed with dried Leonurus japonicus Houtt. (LJH) at a ratio of 9:1 on a fresh weight basis and treated without (CK) or with a lactic acid bacterial inoculant (L; Lentilactobacillus buchneri). The mixtures were stored under anaerobic conditions in vacuum-sealed polyethylene bags for 30 days at ambient temperature. The L-treated silage exhibited high levels of water-soluble carbohydrates (4.98% dry matter (DM)) and acid detergent fiber (27.88% DM). Compared to that of treatment CK, treatment with L increased the acetic acid content of the silage, as a result of increased (p < 0.05) bacterial dominance and decreased (p < 0.05) bacterial richness indices (e.g., Pielou’s E, Shannon, and Simpson) in the pre-storage period. However, these changes gradually reduced as the storage length increased. Treatment L reshaped the bacterial community structure of silage, by increasing the prevalence of Lactobacillus and reducing relative abundances of Enterococcus and Weissella. However, the principal coordinate and Bray–Curtis index analyses illustrated that samples from the L-treated silages exhibited similarities to the CK samples post-fermentation. Overall, the effect of LJH on LAB was only observed in the later stages of fermentation, which did not sufficiently change the silage quality. Hence, using LJH in silage is vital for clean livestock production without compromising the function of LAB when mixed with alfalfa silage. Full article

(This article belongs to the Section Industrial Fermentation)

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19 pages, 2237 KiB

Open AccessSystematic Review

Probiotic SYNBIO^® Blend’s Impact on Constipation in Healthy Adults: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

by Maria Magdalena Coman, Nadaniela Egidi, Stefania Silvi, Renato De Leone and Maria Cristina Verdenelli

Fermentation 2024, 10(10), 518; https://doi.org/10.3390/fermentation10100518 - 12 Oct 2024

Abstract

Aims: Research on probiotics for constipation management is still growing, and plays a crucial role in the definition of a management strategy for bowel wellbeing, constipation, and related outcomes. The present systematic review and meta-analysis of the beneficial effects of the SYNBIO^® [...] Read more.

Aims: Research on probiotics for constipation management is still growing, and plays a crucial role in the definition of a management strategy for bowel wellbeing, constipation, and related outcomes. The present systematic review and meta-analysis of the beneficial effects of the SYNBIO^® blend, to consolidate the data from various clinical trials, was conducted. Methods: A literature search using PubMed, Web of Science, and Google Scholar databases was conducted. The search was limited to clinical trials that used the SYNBIO^® blend, either as dietary supplements or probiotic-enriched foods. Independently, two reviewers evaluated the trial’s quality and extracted all data. A 95% confidence interval (CI) of a weighted mean difference (MD) was used to pool continuous data. For the analysis, Review Manager version 5.4 was used. Results: Seven clinical trials involving a total of 1095 subjects were included in the analysis. Overall, the SYNBIO^® blend significantly improved constipation relief by 0.75 (95% CI: 0.31 to 1.19; p = 0.0008) in 52% of the subjects, and significantly increased intestinal regularity by 1.90 compared to the placebo (95% CI: 1.02 to 2.78; p < 0.0001) in more than 60% of individuals. No adverse events were reported. Conclusions: The SYNBIO^® blend was found to significantly improve overall constipation, intestinal regularity, abdominal pain, and intestinal cramping. This suggests that people with these specific symptoms could benefit from this probiotic combination. Full article

(This article belongs to the Special Issue Health Benefits of Lactic Acid Bacteria: Gut Microbiota and Beyond)

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11 pages, 582 KiB

Open AccessArticle

The Effect of Adding Green and Black Tea Waste Extracts on Rumen Fermentation Parameters by In Vitro Techniques

by Hamid Paya, Nazak Shokrani Gheshlagh, Akbar Taghizadeh, Maghsoud Besharati and Maximilian Lackner

Fermentation 2024, 10(10), 517; https://doi.org/10.3390/fermentation10100517 - 12 Oct 2024

Abstract

The increase in global temperatures over the past few decades due to greenhouse gas emissions has raised concerns and necessitated further research in climate change mitigation and adaptation. Methane is a prominent greenhouse gas that significantly contributes to climate change, with a substantial [...] Read more.

The increase in global temperatures over the past few decades due to greenhouse gas emissions has raised concerns and necessitated further research in climate change mitigation and adaptation. Methane is a prominent greenhouse gas that significantly contributes to climate change, with a substantial amount generated through fermentation processes occurring in the rumen of ruminant animals. The potential of plant secondary metabolites, especially those derived from tannin-rich plants, warrants investigation to modify rumen fermentation and mitigate methane emissions in livestock diets. The objective of this study was to assess the impact of extracts obtained from green and black tea waste on rumen fermentation dynamics and gas (methane) production, utilizing in vitro methods. For this purpose, rumen fluid was collected from two fistulated sheep and subjected to three treatments: (1) a basal diet (control), (2) a basal diet + green tea waste extract (5% of dry matter), (3) a basal diet + black tea waste extract (5% of dry matter). The study assessed the effects of incorporating extracts from green and black tea waste on various parameters, including digestibility, protozoa population, ammonia nitrogen levels, volatile fatty acids, and methane gas production following a 24-h incubation period. Statistical analysis of the data was conducted using SAS software within a completely randomized design framework. The findings indicated that the addition of green and black tea waste extracts significantly decreased methane gas production (p < 0.05), protozoa count (p < 0.05), and ammonia nitrogen concentrations in rumen fluid (p < 0.05) when compared to the control group. The addition of green and black tea waste extracts has significantly altered the concentration of VFAs in rumen fluid (p < 0.05). Specifically, the addition of green tea waste extract has led to a highly significant reduction in acetic acid, (p < 0.01) and the addition of both extracts has resulted in a significant increase in propionic acid (p < 0.05). Consequently, the results suggest that the inclusion of green and black tea waste extracts in livestock diets may effectively mitigate methane emissions in the rumen, thereby reducing feed costs and reducing environmental pollution. Full article

(This article belongs to the Special Issue Bioconversion of Agricultural Wastes into High-Nutrition Animal Feed)

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25 pages, 2343 KiB

Open AccessArticle

Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria

by Anna María Polanía Rivera, Jhennifer López Silva, Laura Sofía Torres-Valenzuela and José Luis Plaza Dorado

Fermentation 2024, 10(10), 516; https://doi.org/10.3390/fermentation10100516 - 10 Oct 2024

Abstract

Recent research has highlighted the effectiveness of starter inocula in fermentation processes. In this sense, this study examines the use of an inoculum composed of coffee pulp, mucilage broth, and microorganisms such as Saccharomyces cerevisiae, L. delbrueckii ssp. bulgaricus, and S. [...] Read more.

Recent research has highlighted the effectiveness of starter inocula in fermentation processes. In this sense, this study examines the use of an inoculum composed of coffee pulp, mucilage broth, and microorganisms such as Saccharomyces cerevisiae, L. delbrueckii ssp. bulgaricus, and S. thermophilus in fermenting Castillo variety coffee. An inoculum was prepared, measuring variables such as the pH, acidity, °Brix, lactic acid bacteria, and yeast viability. Following optimization, the inoculum was evaluated in a fermentation process, evaluating the pH, °Brix, acidity, microbiological analysis, ochratoxin A, and cup quality post-drying and roasting. The findings demonstrated a significant reduction in the pH from 4.47 to 4.05 and in the °Brix from 15.8 to 8.45, indicating efficient organic acid production and sugar degradation. Acidity levels increased from 20.02 mg/g to 42.69 mg/g, while microbial viabilities remained above 10⁷ CFUs/g, suggesting effective biomass production. The process effectively reduced the microbial load without detecting ochratoxin A. Sensory evaluations confirmed the enhanced cup quality, validating the positive impact of inoculum use in coffee fermentation. The results support the use of coffee pulp and mucilage broth as effective substrates for the growth of the evaluated microorganisms, and the application of starter cultures containing lactic acid bacteria and yeast can elevate the coffee to a specialty grade. Full article

(This article belongs to the Section Industrial Fermentation)

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30 pages, 1442 KiB

Open AccessArticle

In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain

by Doris Delač Salopek, Urska Vrhovsek, Silvia Carlin, Sanja Radeka and Igor Lukić

Fermentation 2024, 10(10), 515; https://doi.org/10.3390/fermentation10100515 - 10 Oct 2024

Abstract

The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans [...] Read more.

The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans and Saccharomyces cerevisiae in sequential inoculation was compared to a control S. cerevisiae monoculture fermentation of Malvazija istarska (aka Malvasia Istriana) white grape must. Standard physico-chemical parameters of the obtained wines were determined by the OIV methods. Targeted (GC/FID and GC/MS) and untargeted (GC×GC/TOF-MS) gas chromatographic techniques were combined for the analysis of volatile compounds. Phenolic compounds were analyzed by UPLC/QqQ-MS/MS, and proteins by RP-HPLC-DAD, while a sensory analysis of wines was performed by a panel of trained and certified tasters. L. thermotolerans co-fermentation treatment increased the concentration of lactic acid and decreased alcoholic strength. L. thermotolerans increased the concentrations of geraniol, β-ionone, isobutanol, isobutyric acid, ethyl isobutyrate, several major acetates, ethyl lactate, and diethyl succinate, followed by many minor compounds. This wine also contained more hydroxycinnamoyl tartrates, while control S. cerevisiae wine had higher levels of free hydroxycinnamates. The effects on PR proteins were minor. L. thermotolerans co-fermentation slightly enhanced the sensory perception of tropical fruit, herbaceous, tobacco, and buttery odor notes, as well as fullness of body. With the largest number of identified volatile compounds up to date and other results obtained, this study contributes to the better understanding of oenological and especially aromatic potential of L. thermotolerans in white wine production. Full article

(This article belongs to the Special Issue Wine and Beer Fermentation)

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19 pages, 6095 KiB

Open AccessArticle

Antibacterial Efficacy of Feline-Derived Lactic Acid Bacteria against Enteropathogenic Escherichia coli: A Comprehensive In Vitro Analysis

by Weiwei Wang, Hao Dong, Qianqian Chen, Xiaohan Chang, Longjiao Wang, Chengyi Miao, Shuxing Chen, Lishui Chen, Ran Wang, Shaoyang Ge and Wei Xiong

Fermentation 2024, 10(10), 514; https://doi.org/10.3390/fermentation10100514 - 10 Oct 2024

Abstract

This study evaluated the antibacterial efficacy of 700 feline-derived lactic acid bacteria (LAB) strains against enteropathogenic Escherichia coli (EPEC), a common cause of diarrhea in cats. Following comprehensive screening, strains ZY25 and ZY35 were identified as the most effective, with inhibition zones of [...] Read more.

This study evaluated the antibacterial efficacy of 700 feline-derived lactic acid bacteria (LAB) strains against enteropathogenic Escherichia coli (EPEC), a common cause of diarrhea in cats. Following comprehensive screening, strains ZY25 and ZY35 were identified as the most effective, with inhibition zones of ≥22 mm. These strains demonstrated strong tolerance against stress conditions, such as low pH, bile salts, and gastrointestinal fluids, alongside high hydrophobicity and auto-aggregation abilities. Safety evaluations confirmed the absence of hemolytic activity, virulence factors, and antibiotic resistance genes. The antibacterial activity of these strains is attributed to the production of organic acids, particularly lactic acid and acetic acid. These findings suggest that strains ZY25 and ZY35 have potential as natural and effective probiotic treatments for managing EPEC-induced diarrhea in cats, thus offering an alternative to conventional antibiotics. Full article

(This article belongs to the Special Issue Antimicrobial Metabolites: Production, Analysis and Application)

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16 pages, 2490 KiB

Open AccessArticle

Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production

by Julian Karaulli, Nertil Xhaferaj, Francesca Coppola, Bruno Testa, Francesco Letizia, Onejda Kyçyk, Renata Kongoli, Mamica Ruci, Fatbardha Lamçe, Kapllan Sulaj and Massimo Iorizzo

Fermentation 2024, 10(10), 513; https://doi.org/10.3390/fermentation10100513 - 8 Oct 2024

Abstract

Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate [...] Read more.

Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate the suitability of three Metschnikowia pulcherrima strains, isolated from Albanian vineyards, for use as starters in the brewing process. Because of its specific enzymatic activities (protease, β-glucosidase, and β-lyase) and its low production of hydrogen sulfide, M. pulcherrima 62 was selected as a starter culture for the production of craft beer. Specifically, the suitability of this yeast for use in sequential inoculation with S. cerevisiae S0-4 for the production of an American IPA-style beer and the main volatile compounds produced during fermentation were evaluated. The results show significant differences in the glycerol, isoamyl alcohol, and isoamyl acetate contents in beer obtained by sequential inoculum of M. pulcherrima 62 with S. cerevisiae S0-4 compared to beer obtained using S. cerevisiae S0-4 as a single starter. Therefore, these preliminary data support the candidacy of M. pulcherrima 62 as a new starter in the brewing process. Full article

(This article belongs to the Special Issue Wine and Beer Fermentation)

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3 pages, 156 KiB

Open AccessEditorial

Development and Application of Starter Cultures

by Roberta Comunian and Luigi Chessa

Fermentation 2024, 10(10), 512; https://doi.org/10.3390/fermentation10100512 - 8 Oct 2024

Abstract

Driven by the imperative of reconciling food safety with the preservation of traditional sensory profiles, the landscape of starter culture research is evolving [...] Full article

(This article belongs to the Special Issue Development and Application of Starter Cultures)

12 pages, 2145 KiB

Open AccessArticle

Effect of Dietary Supplementation with Different Proportions of Amaranthus hypochondriacus Stem and Leaf Powder on Intestinal Digestive Enzyme Activities, Volatile Fatty Acids and Microbiota of Broiler Chickens

by Qianqian Sun, Ying Yang, Huiru Chen, Shilong Zhou, Shengjun Zhao and Wenxun Chen

Fermentation 2024, 10(10), 511; https://doi.org/10.3390/fermentation10100511 - 7 Oct 2024

Abstract

Amaranthus hypochondriacus is rich in nutrients and represents a feed resource with significant potential. This experiment aimed to study the effects of different proportions of Amaranthus hypochondriacus stem and leaf powder (AHSL) on intestinal digestive enzyme activities, cecal volatile fatty acids, and the [...] Read more.

Amaranthus hypochondriacus is rich in nutrients and represents a feed resource with significant potential. This experiment aimed to study the effects of different proportions of Amaranthus hypochondriacus stem and leaf powder (AHSL) on intestinal digestive enzyme activities, cecal volatile fatty acids, and the microbiota of broilers. A total of 288 one-day-old male broilers (Ross 308) were randomly assigned to the control diet group and the 3%, 6%, and 9% AHSL diet group for days 0–21. Subsequently, the 3%, 6%, and 9% AHSL diets were switched to 5%, 10%, and 15% AHSL diets for days 22–42. The results demonstrated that the dietary inclusion of AHSL significantly affected sucrase activity in the jejunal mucosa (p < 0.05). The 5% AHSL group exhibited the highest sucrase activity, followed by the control group, both of which showed significantly higher activity compared to the 10% and 15% AHSL groups (p < 0.05). The cecal pH in the 5%, 10%, and 15% AHSL groups was significantly lower than that in the control group (p < 0.05). The contents of acetate, propionate, butyrate, and valerate in the cecum of the 10% and 15% AHSL groups were significantly higher than those of the control group (p < 0.05). The addition of AHSL had no significant effect on the alpha diversity of cecum microorganisms. The relative abundance of Ruminococcaceae_UCG_005 and Lactonifactor was significantly higher in the 10% AHSL group compared to the control group, whereas the 15% AHSL group had a significantly higher relative abundance of Clostridium_sensus_tricto12, Peptoclostridium, Anaerofilum, and Peptococcaceae. In summary, the inclusion of 5% AHSL in the diet enhances sucrase activity in the jejunum of broilers, while 10% or 15% AHSL increases the volatile fatty acid content and reduces the pH value in the cecum, without adverse effects on the cecal microbiota. Full article

(This article belongs to the Special Issue In Vitro Fermentation, 3rd Edition)

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14 pages, 1425 KiB

Open AccessArticle

Biomethane Potential of Beef Cattle Slaughterhouse Waste and the Impact of Co-Digestion with Cattle Feces and Swine Slurry

by Anriansyah Renggaman, Hong Lim Choi, Sartika Indah Amalia Sudiarto, Arumuganainar Suresh and Yong Cheol Jeon

Fermentation 2024, 10(10), 510; https://doi.org/10.3390/fermentation10100510 - 7 Oct 2024

Abstract

Slaughterhouse waste (SW) poses significant environmental challenges due to its complex composition, but anaerobic digestion offers a way to recover valuable biogas from SW. This study investigated the anaerobic co-digestion of beef cattle slaughterhouse waste (BCSW) with either cattle feces (CF) or swine [...] Read more.

Slaughterhouse waste (SW) poses significant environmental challenges due to its complex composition, but anaerobic digestion offers a way to recover valuable biogas from SW. This study investigated the anaerobic co-digestion of beef cattle slaughterhouse waste (BCSW) with either cattle feces (CF) or swine slurry (SS). The biomethane potential, maximum methane yield (M_max), lag phase duration, and effective digestion time (T_eff) for the individual substrates and the combinations were analyzed. BCSW alone exhibited M_max of 578.5 Nml CH₄/g VS_added with a lag phase of 11 days, while CF and SS alone exhibited M_max of 397.2 and 289.8 Nml CH₄/g VS_added, respectively. Co-digestion of BCSW and SS resulted in M_max increase of 48–75.5%, with negligible effects on T_eff compared to solitary SS digestion. Similarly, co-digestion of BCSW and CF increased M_max by 6.2–40.4%, with no significant impact on T_eff compared to solitary CF digestion. However, both co-digestions led to a reduction in M_max (12.1–27%) when compared to BCSW digestion alone. Co-digestion with SS shortened the lag phase duration by 2.8–7.8 days and accelerated T_eff by 5.8–8.3 days due to SS’s high concentrations of essential micronutrients like cobalt and nickel which aid digestion. This study concluded that co-digestion of BCSW with SS is an effective strategy for enhancing methane production and digestion efficiency, offering a viable approach for proper disposal of BCSW while improving biogas output. Full article

(This article belongs to the Special Issue Anaerobic Digestion: Waste to Energy: 2nd Edition)

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15 pages, 5005 KiB

Open AccessArticle

Age Differences in Ileum Microbiota Density: VFAs and Their Transport-Related Gene Interactions in Tibetan Sheep

by Fanxiong Wang, Yuzhu Sha, Yanyu He, Xiu Liu, Xiaowei Chen, Wenxin Yang, Qianling Chen, Min Gao, Wei Huang, Jiqing Wang, Zhiyun Hao and Lei Wang

Fermentation 2024, 10(10), 509; https://doi.org/10.3390/fermentation10100509 - 3 Oct 2024

Abstract

Microbiota density plays an important role in maintaining host metabolism, immune function, and health, and age has a specific effect on the composition of intestinal microbiota. Therefore, the age-specific effects of age differences on the structure and function of the ileum microbiota in [...] Read more.

Microbiota density plays an important role in maintaining host metabolism, immune function, and health, and age has a specific effect on the composition of intestinal microbiota. Therefore, the age-specific effects of age differences on the structure and function of the ileum microbiota in Tibetan sheep were investigated by determining the density of the ileum microbiota, the content of VFAs, and the expression levels of their transporter-related genes at different ages. The results showed that the contents of acetic acid and propionic acid in the ileum of Tibetan sheep in the 1.5-year-old group were significantly higher (p < 0.05) than those in other age groups, and that the contents of total VFAs were also significantly higher (p < 0.05) than those in other age groups. The relative densities of ileum Rf, Ra, and Fs were significantly higher in the 1.5-year-old group than in the other age groups (p < 0.05). The ileum epithelial VFAs transport-related genes AE2, MCT-4, and NHE1 had the highest expression in the 1.5-year-old group, and the expression of DRA was significantly lower in the 1.5-year-old group than in the 6-year-old group (p < 0.05). Correlation analysis showed that Cb, Sr, and Tb were significantly positively correlated with butyric acid concentration (p < 0.05) and negatively correlated with acetic acid, but the difference was not significant (p > 0.05); MCT-1, MCT-4, and AE2 were significantly positively correlated (p < 0.05) with acetic, propionic, and isobutyric acid concentrations; NHE1, NHE2, and MCT-4 were highly significantly positively correlated (p < 0.01) with Romboutsia and unclassified_Peptostreptococcaceae, while acetic acid was significantly positively correlated (p < 0.05) with NK4A214_group; Romboutsia, and unclassified_Peptostreptococcaceae were significantly positively correlated (p < 0.05). Therefore, compared with other ages, the 1.5-year-old Tibetan sheep had a stronger fermentation and metabolic capacity in the ileum under traditional grazing conditions on the plateau, which could provide more energy for Tibetan sheep during plateau acclimatization. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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14 pages, 3172 KiB

Open AccessArticle

The Antarctic Yeast Sporobolomyces roseus AL₁₀₃ as a Promising Source of Health-Promoting Biologically Active Compounds

by Snezhana Rusinova-Videva, Maya M. Zaharieva, Dilyana Hristova, Stefka Nachkova, Margarita Kambourova, Hristo Najdenski and Spiro Konstantinov

Fermentation 2024, 10(10), 508; https://doi.org/10.3390/fermentation10100508 - 2 Oct 2024

Abstract

Antarctic yeasts represent a poorly explored source of novel bioactive compounds with antineoplastic activity and a favorable toxicological profile. The present paper presents the newest data on the antiproliferative and antimicrobial potential of extracts obtained from the psychrophilic strain AL₁₀₃ of the [...] Read more.

Antarctic yeasts represent a poorly explored source of novel bioactive compounds with antineoplastic activity and a favorable toxicological profile. The present paper presents the newest data on the antiproliferative and antimicrobial potential of extracts obtained from the psychrophilic strain AL₁₀₃ of the species Sporobolomyces roseus. The capacity of AL₁₀₃ to grow under different cultivation conditions, including in a bioreactor system with optimal biomass quantities of approximately 6.0 g/L, was demonstrated. A comparative examination of the metabolic profiles (GC-MS-based) of yeast extracts revealed a wide variety of synthesized molecules responsible for the different levels of antineoplastic activity depending on the tissue origin of the malignant cell lines. Concentration response curves were generated by the MTT dye reduction test. The respective IC₅₀ values were extrapolated and found between 35.3 and 163 µg/mL. The antibacterial potential of both extracts was evaluated with the broth microdilution test against four referent pathogenic bacterial strains. The estimated minimal inhibitory concentrations revealed a moderate antibacterial activity. According to the GC-MS results, both extracts are rich in long-chain fatty acids which are known for their antibacterial properties. In conclusion, the Antarctic strain AL₁₀₃ possesses promising potential for further pharmacological investigations aiming to elucidate its application as a health-promoting food additive or/and as a source of biologically active compounds. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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15 pages, 1706 KiB

Open AccessArticle

Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content

by Federica Barbieri, Chiara Montanari, Chiara Angelucci, Fausto Gardini and Giulia Tabanelli

Fermentation 2024, 10(10), 507; https://doi.org/10.3390/fermentation10100507 - 1 Oct 2024

Abstract

The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spontaneous fermentation can represent a source [...] Read more.

The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spontaneous fermentation can represent a source of isolation of new interesting strains. In this work, four LAB strains derived from Mediterranean spontaneously fermented sausages were tested as new starter cultures for the industrial production of fermented sausages, in comparison to a commercial starter culture. The products obtained were analysed for physico-chemical parameters, microbiota, biogenic amines and aroma profile. A consumer test was also performed to evaluate product acceptability. The strains induced different acidification kinetics. LAB counts showed high persistence when Latilactobacillus curvatus HNS55 was used as the starter culture, while the addition of Companilactobacillus alimentarius CB22 resulted in a high concentration of enterococci (6 log CFU/g), 2 log higher than in other samples. Tyramine was detected at concentrations of 150–200 mg/kg, except for in the sample produced with Lactiplantibacillus plantarum BPF2 (60 mg/kg). Differences were observed in the aroma profile, with a high amount of 2-butanone found in the samples obtained with Comp. alimentarius CB22. These latter sausages also showed the lowest score in terms of acceptability. This study allowed us to select new LAB strains for fermented sausage starter cultures, increasing the product diversification. Full article

(This article belongs to the Special Issue Metabolomics Approaches in Fermented Foods: Unraveling Health Benefits and Enhancing Food Quality)

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14 pages, 292 KiB

Open AccessArticle

Screening Dietary Fat Sources and Concentrations Included in Low- and High-Forage Diets Using an In Vitro Gas Production System

by Saad M. Hussein, Matias J. Aguerre, Thomas C. Jenkins, William C. Bridges and Gustavo J. Lascano

Fermentation 2024, 10(10), 506; https://doi.org/10.3390/fermentation10100506 - 1 Oct 2024

Abstract

Including dietary fat can increase the energy density of diets fed to ruminants, reducing dry matter intake (DMI). Effects of different fat sources on nutrient digestion and fermentation can vary depending on dietary fat concentration and the forage-to-concentrate ratio (F:C). Therefore, this study’s [...] Read more.

Including dietary fat can increase the energy density of diets fed to ruminants, reducing dry matter intake (DMI). Effects of different fat sources on nutrient digestion and fermentation can vary depending on dietary fat concentration and the forage-to-concentrate ratio (F:C). Therefore, this study’s objective was to screen the effects of fat sources supplemented at different concentrations to high- and low-forage diets on in vitro digestibility and fermentation. Treatments included either low forage (LF; 35%) or high forage (HF; 70%) with two fat levels (6 or 9% DM) using six different fat sources, plus control. The control diet (CON) had a basal level of fat in the diet (3% fat; 0% fat inclusion), and fat sources were added to attain 6% or 9% dietary fat and consisted of the following: Coconut oil, CO; Poultry fat, PF; Palm oil, PO; Palm kernel oil, PKO; Soybean oil, SOY; and Ca Salts, MEG. In vitro Gas Production (GP) modules were randomly assigned to treatments in a 2 × 2 × 7 factorial design and were incubated for four 24 h runs. The CO-fed module had the highest dry matter (DM) apparent digestibility (AD) (p < 0.01), followed by SOY and PF. The true DM digestibility (TDMD) and organic matter (OM) AD were the highest in CO (p < 0.01) than the other fat types. The AD for DM, OM, neutral detergent fiber (NDF), and acid detergent fiber (ADF) was higher in LF (p < 0.01). The 6% fat inclusion had a higher GP (109 vs. 103 mL ± 2.09; p < 0.03). Total volatile fatty acid (VFA) concentration was lower in different fat types than the CON and the acetate molar proportion (p > 0.01). The propionate was the lowest for the CON, which increased the acetate to propionate (A:P) ratio (p < 0.01). These results suggest that LF diets with high fat concentrations can be utilized, and different fat sources may improve DM and fiber digestibility. Full article

(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile, 2nd Edition)

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