Fermentation: 10th Anniversary

A special issue of Fermentation (ISSN 2311-5637).

Deadline for manuscript submissions: 31 December 2025 | Viewed by 48370

Special Issue Editor


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Guest Editor
Retired, National Center for Agricultural Utilization Research, USDA-ARS, Peoria, IL, USA
Interests: microbial physiology and metabolism; aerobic and anaerobic fermentation; strain improvement; scale up

Special Issue Information

Dear Colleagues,

With 2025 marking the 10th anniversary of Fermentation (ISSN 2311-5637), we are taking this opportunity to celebrate the Fermentation journal achievements over the last 10 years. This Special Issue aims to cover the latest research and developments on a broad range of topics on all aspects of fermentation, such as microbial metabolism, food fermentation, process improvements and automation, next-generation strain developments, process modeling, control, unconventional feedstocks, downstream processing, efficient product recovery, waste fermentation, and probiotic strains and fermentation. We warmly invite you to contribute original research papers or comprehensive review articles for a peer review and possible publication in this Special Issue.

Fully comprehensive in its scope, this project includes:

  • Fermentation process and product development;
  • Strain improvement;
  • Bioprocess and metabolic engineering;
  • Fermentation food and beverages;
  • Scale-up of fermentation processes;
  • Downstream processing of fermentation products;
  • Microbial physiology and metabolism;
  • Applied genetics and molecular biotechnology;
  • Genomics, proteomics, metabolomics and systems biology;
  • Bioinformatics;
  • Bioreactor design, monitoring, biosensors and instrumentation;
  • Biosafety and biosecurity;
  • Biopharmaceuticals and biotech drugs;
  • Probiotics.

Dr. Badal C. Saha
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • microbial metabolism
  • fermentation process
  • strain improvement
  • bioprocesses
  • bioreactor design
  • scale-up
  • beverages
  • fermented food
  • bioconversion
  • biofuels
  • commodity chemicals
  • pharmaceuticals
  • bioproducts
  • probiotics
  • gut microbiota

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Published Papers (25 papers)

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12 pages, 1794 KiB  
Article
Enhanced Multi-Stress Tolerance in Escherichia coli via the Heterologous Expression of Zymomonas mobilis recA: Implications for Industrial Strain Engineering
by Yupaporn Phannarangsee, Haruthairat Kitwetcharoen, Sudarat Thanonkeo, Preekamol Klanrit, Mamoru Yamada and Pornthap Thanonkeo
Fermentation 2024, 10(12), 617; https://doi.org/10.3390/fermentation10120617 - 2 Dec 2024
Viewed by 512
Abstract
This study investigated the role of the Zymomonas mobilis recA gene in conferring stress resistance when expressed in Escherichia coli. The recA gene was cloned and expressed in E. coli BL21(DE3), producing a 39 kDa polypeptide. The results of comparative analyses demonstrated [...] Read more.
This study investigated the role of the Zymomonas mobilis recA gene in conferring stress resistance when expressed in Escherichia coli. The recA gene was cloned and expressed in E. coli BL21(DE3), producing a 39 kDa polypeptide. The results of comparative analyses demonstrated that the recombinant strain significantly enhanced survival rates under various stress conditions. In oxidative stress tests, the recombinant E. coli pET-22b(+)-recA exhibited superior survival at 3 mM and 5 mM H2O2 concentrations. Heat stress experiments at 50 °C and 55 °C revealed increased survival for the recombinant strain. Under ethanol stress, particularly at 20% (v/v), E. coli pET-22b(+)-recA displayed higher viability than controls. UV-C exposure tests further highlighted the protective effect of recA expression, with the recombinant strain maintaining viability after 60 min of exposure, while control strains showed no survival. These results indicate that the Z. mobilis recA gene product enhances resistance to oxidative, heat, ethanol, and UV-C stresses when expressed in E. coli. This study elucidates the broad stress-protective functions of the RecA protein across bacterial species and suggests potential applications in developing stress-tolerant bacterial strains for biotechnological purposes. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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13 pages, 974 KiB  
Article
Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost
by Dhanush Kenchanna, Tina Marie Waliczek and Merritt L. Drewery
Fermentation 2024, 10(12), 613; https://doi.org/10.3390/fermentation10120613 - 30 Nov 2024
Viewed by 724
Abstract
Black Soldier Fly (Hermetia illucens) is well-known for having a high protein and lipid content during its larval stage and is cultivated for animal feed. Rearing Black Soldier Fly larvae (BSFL) produces byproducts known as frass and larval sheddings in large [...] Read more.
Black Soldier Fly (Hermetia illucens) is well-known for having a high protein and lipid content during its larval stage and is cultivated for animal feed. Rearing Black Soldier Fly larvae (BSFL) produces byproducts known as frass and larval sheddings in large volumes with limited applications. Therefore, there is a need to identify viable sustainable management strategies to prevent potential environmental issues associated with their accumulation. Accordingly, the purpose of this study was to evaluate BSFL frass and larval sheddings as viable ingredients in composts that utilize additional nitrogen feedstocks. Four experimental compost piles (22.7 m3) with different ratios of BSFL frass and sheddings were developed based on previous research; two piles included 25% frass, whereas the other two included 30% frass. Across these piles, the inclusion of wood chips, food waste, and livestock manure varied to determine the best proportions for compost. The compost piles were maintained for five months, including a curing phase. After curing, samples from each pile were collected to analyze their pH, macro- and micro-nutrients, particle size, stability, and maturity. The findings indicated that the pH levels (7.1–8.1) and carbon-to-nitrogen ratios (10.40–13.20) were within the optimal ranges for all piles. The phosphorus levels (0.75–1.30%) of each pile exceeded typical ranges, likely due to the high phosphorus content of the frass itself. The moisture content varied widely (24.5–51.7%), with some piles falling below optimal levels. Stability and maturity tests yielded mixed results, with some piles demonstrating continued decomposition activity. Overall, the findings indicated that inclusion rates of 25–30% of BSFL frass and sheddings produced compost with generally favorable characteristics when high nitrogen feedstocks were also incorporated into the compost piles. These findings align with those from previous research and highlight both the potential and challenges of incorporating BSFL frass into compost production. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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19 pages, 5165 KiB  
Article
Polyunsaturated Fatty Acids from Thamnidium elegans and Mortierella alpina Suppress Prostate Cancer Cell Proliferation and Migration
by Georgios Kalampounias, Panagiotis Dritsas, Dimitris Karayannis, Theodosia Androutsopoulou, Chrysavgi Gardeli, Seraphim Papanikolaou, George Aggelis and Panagiotis Katsoris
Fermentation 2024, 10(11), 578; https://doi.org/10.3390/fermentation10110578 - 12 Nov 2024
Viewed by 776
Abstract
Thamnidium elegans and Mortierella alpina are two oleaginous fungi that belong to Mucoromycota that synthesize polyunsaturated fatty acids, which are credited with multiple health benefits and possible anticancer properties. These fungi were cultivated on culture media, with glucose or glycerol as a carbon [...] Read more.
Thamnidium elegans and Mortierella alpina are two oleaginous fungi that belong to Mucoromycota that synthesize polyunsaturated fatty acids, which are credited with multiple health benefits and possible anticancer properties. These fungi were cultivated on culture media, with glucose or glycerol as a carbon source. After extracting the lipids, we transformed them into fatty acid lithium salts (FALSs), which are water-soluble and absorbable mammalian cells, including DU-145 and PC-3 cancer cells. The two cell lines, both long-established prostate cancer models, were treated with FALSs and indicated increased susceptibility to the lipid derivatives. The viability and proliferation rates were significantly reduced, as well as their migratory capabilities, which were significantly impaired compared to olive oil-derived FALS, which was used as a control substance. We conclude that the FALS derivatives of microbial lipids from these organisms exhibit anticancer effects, by suppressing the proliferation and migration of human prostate cancer cell lines. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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13 pages, 2617 KiB  
Article
Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P
by Yejin Sim, Hyun-Sol Jo, Choong-Gon Kim, Young-Eun Cho, Jungwoo Yang and Sun-Mee Hong
Fermentation 2024, 10(11), 569; https://doi.org/10.3390/fermentation10110569 - 7 Nov 2024
Viewed by 661
Abstract
Vitamin K (VitK) is a vital nutrient that is newly recognized to support bone and cardiovascular health. As a nutraceutical, VitK is produced via plant extraction and bacterial fermentation. This study examined the potential anti-inflammatory and osteogenic benefits of VitK, i.e., VitK1 (phylloquinone; [...] Read more.
Vitamin K (VitK) is a vital nutrient that is newly recognized to support bone and cardiovascular health. As a nutraceutical, VitK is produced via plant extraction and bacterial fermentation. This study examined the potential anti-inflammatory and osteogenic benefits of VitK, i.e., VitK1 (phylloquinone; PK) and VitK2 (menaquinone; MKs), derived from Sargassum fulvellum fermented by Lactococcus lactis and Leuconostoc mesenteroides (SfLlLm) using lipopolysaccharide (LPS)-induced Raw264.7, MC3T3-E1 cells, and ovariectomized (OVX) mice. MK4, MK7, and MK9, as well as PK, were effectively acquired from SfLlLm and analyzed. SfLlLm_VitK reduced levels of proinflammatory cytokine in LPS-induced Raw264.7 cells and induced an osteogenesis regulating factor in MC3T3-E1 cells. In OVX mice, SfLlLm feeding reduced plasma levels of alkaline phosphatase, phosphate, and the pro-collagen type I alpha 2 gene (pro-Col1a2) while elevating cancellous bone volume and trabecular numbers. Accordingly, SfLlLm, comprising MKs, may be a candidate for preventing and treating immune and bone diseases. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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12 pages, 1505 KiB  
Article
Constructing a New Pathway for Ethylene Glycol Biosynthesis and Its Coenzyme Reuse Mechanism
by Zeyang Zhu, Wenwei Li, Dan Wang, Xia Fang, Jianing Li and Xuyang Li
Fermentation 2024, 10(11), 558; https://doi.org/10.3390/fermentation10110558 - 31 Oct 2024
Viewed by 1002
Abstract
As a high-value bulk chemical, ethylene glycol plays an important role in many fields such as energy, the chemical industry, and automobile manufacturing. At the same time, methanol, as an economical and efficient raw material, has shown great potential in promoting the innovation [...] Read more.
As a high-value bulk chemical, ethylene glycol plays an important role in many fields such as energy, the chemical industry, and automobile manufacturing. At the same time, methanol, as an economical and efficient raw material, has shown great potential in promoting the innovation of bio-based chemicals and fuels. In view of this, this study focused on the excavation and innovative application of enzymes, and successfully designed an efficient artificial cascade catalytic system. The system cleverly converts methanol into ethylene glycol, and the core is composed of methanol dehydrogenase, glycolaldehyde synthase, and lactoaldehyde–pyruvate oxidoreductase. The three enzyme systems work together, which not only simplifies the metabolic pathway, but also realizes the efficient reuse of coenzymes. Subsequently, after ribosome-binding site (RBS) optimization, isopropyl β-D-Thiogalactoside (IPTG) induction regulation, and methanol concentration adjustment, the concentration of ethylene glycol reached 14.73 mM after 48 h of reaction, and the conversion rate was 58.92%. Furthermore, a new breakthrough in ethylene glycol production was achieved within 48 h by using a two-stage biotransformation strategy and fed-batch feeding in a 5 L fermentor, reaching 49.29 mM, which is the highest yield of ethylene glycol reported so far. This achievement not only opens up a new way for the biotransformation of ethylene glycol, but also lays a foundation for the industrial application in this field in the future. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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23 pages, 4279 KiB  
Article
(S)-2-Hydroxyisovalerate Production from d-Xylose with CO-Converting Clostridium ragsdalei
by Irina Schwarz, Markus Rupp, Oliver Frank, Andreas Daschner and Dirk Weuster-Botz
Fermentation 2024, 10(11), 546; https://doi.org/10.3390/fermentation10110546 - 25 Oct 2024
Viewed by 1036
Abstract
Clostridium ragsdalei was found to produce (S)-2-hydroxyisovalerate (2-HIV) as a novel product in addition to acetate, ethanol, and d-2,3-butanediol in heterotrophic (d-xylose), autotrophic (CO), and mixotrophic (d-xylose + CO) conditions. Mixotrophic batch processes in stirred-tank bioreactors with continuous [...] Read more.
Clostridium ragsdalei was found to produce (S)-2-hydroxyisovalerate (2-HIV) as a novel product in addition to acetate, ethanol, and d-2,3-butanediol in heterotrophic (d-xylose), autotrophic (CO), and mixotrophic (d-xylose + CO) conditions. Mixotrophic batch processes in stirred-tank bioreactors with continuous gassing resulted in improved production of this alpha-hydroxy acid compared to batch processes solely with either d-xylose or CO. The maximal CO uptake rate was considerably reduced in mixotrophic compared to autotrophic processes, resulting in a concomitant decreased total CO2 production. Simultaneous conversion of 9.5 g L−1 d-xylose and 320 mmol CO enabled the production of 1.8 g L−1 2-HIV in addition to 1.1 g L−1 d-2,3-butanediol, 2.0 g L−1 ethanol, and 1.8 g L−1 acetate. With reduced initial d-xylose (3.1 g L−1), l-valine production started when d-xylose was depleted, reaching a maximum of 0.4 g L−1 l-valine. Using l-arabinose or d-glucose instead of d-xylose in mixotrophic batch processes reduced the 2-HIV production by C. ragsdalei. Considerable amounts of meso-2,3-butanediol (0.9–1.3 g L−1) were produced instead, which was not observed with d-xylose. The monomer 2-HIV can form polyesters that make the molecule attractive for application as bioplastic (polyhydroxyalkanoates) or new composite material. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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14 pages, 2997 KiB  
Article
Lactic Acid Bacterial Fermentation of Esterified Agave Fructans in Simulated Physicochemical Colon Conditions for Local Delivery of Encapsulated Drugs
by Carmen Miramontes-Corona, Abraham Cetina-Corona, María Esther Macías-Rodríguez, Alfredo Escalante, Rosa Isela Corona-González and Guillermo Toriz
Fermentation 2024, 10(9), 478; https://doi.org/10.3390/fermentation10090478 - 14 Sep 2024
Viewed by 845
Abstract
Understanding drug release in the colon is fundamental to developing efficient treatments for colon-related diseases, while unraveling the relationship between the colonic microbiota and excipients is crucial to unveiling the effect of biomaterials on the release of drugs. In this contribution, the bio-release [...] Read more.
Understanding drug release in the colon is fundamental to developing efficient treatments for colon-related diseases, while unraveling the relationship between the colonic microbiota and excipients is crucial to unveiling the effect of biomaterials on the release of drugs. In this contribution, the bio-release of ibuprofen (encapsulated in acetylated and palmitoylated agave fructans) was evaluated by fermentation with lactic acid bacteria in simulated physicochemical (pH and temperature) colon conditions. It was observed that the size of the acyl chain (1 in acetyl and 15 in palmitoyl) was critical both in the growth of the microorganisms and in the release of the drug. For example, both the bacterial growth and the release of ibuprofen were more favored with acetylated fructan microspheres. Among the microorganisms evaluated, Bifidobacterium adolescentis and Lactobacillus brevis showed great potential as probiotics useful to release drugs from modified fructans. The production of short-chain fatty acids (lactic, acetic, and propionic acids) in the course of fermentations was also determined, since such molecules have a positive effect both on colon-related diseases and on the regulation of the intestinal microbiota. It was found that a higher concentration of acetate is related to a lower growth of bacteria and less release of ibuprofen. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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20 pages, 1920 KiB  
Article
Exploring the Phytochemical Profiles, and Antioxidant and Antimicrobial Activities of the Hydroethanolic Grape Pomace Extracts from Two Romanian Indigenous Varieties
by Alexandru Cristian Grosu, Filofteia Camelia Diguță, Mircea-Cosmin Pristavu, Aglaia Popa, Florentina Badea, Mihaela Dragoi Cudalbeanu, Alina Orțan, Ioan Dopcea and Narcisa Băbeanu
Fermentation 2024, 10(9), 470; https://doi.org/10.3390/fermentation10090470 - 11 Sep 2024
Viewed by 860
Abstract
In this study, the potential value of dried grape pomace (whole, seed, and skin) obtained from Fetească Neagră (FN) and Tămâioasă Românească (TR) as a source of secondary metabolites was evaluated following hydroethanolic extraction. The total polyphenol, flavonoid, and anthocyanin contents of FN [...] Read more.
In this study, the potential value of dried grape pomace (whole, seed, and skin) obtained from Fetească Neagră (FN) and Tămâioasă Românească (TR) as a source of secondary metabolites was evaluated following hydroethanolic extraction. The total polyphenol, flavonoid, and anthocyanin contents of FN and TR extracts have been determined, along with their antioxidant and antimicrobial activities. The investigation of seeds and the whole pomace FN extracts revealed higher levels of polyphenol, flavonoid, and anthocyanin content in comparison to those extracted from TR. Fifteen polyphenolic compounds were identified through ultra-high-performance liquid chromatography (UHPLC) analysis. The most abundant concentrations of catechin and epicatechin were detected in seed and whole pomace extracts derived from both Romanian grape varieties. The antioxidant activity was higher in the whole pomace and skin extracts derived from FN than those derived from TR. The antimicrobial evaluation demonstrated that 15 out of 18 reference pathogenic bacteria exhibited low MIC and MBC values, indicating a strong antibacterial activity of FN and TR extracts. No anti-Candida activity was observed. It can be reasonably deduced that the Fetească Neagră and Tămâioasă Românească by-products represent a sustainable resource for the development of new functional ingredients for the pharmaceutical and food industries, in alignment with the principles of the circular bioeconomy. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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18 pages, 4470 KiB  
Article
Efficient Bioethanol Production from Spent Coffee Grounds Using Liquid Hot Water Pretreatment without Detoxification
by Jiale Huang, Biying Li, Xiaoling Xian, Yinan Hu and Xiaoqing Lin
Fermentation 2024, 10(8), 436; https://doi.org/10.3390/fermentation10080436 - 21 Aug 2024
Cited by 1 | Viewed by 1323
Abstract
Coffee beans, a popular commodity in the world, are processed into coffee, which generates a considerable quantity of spent coffee grounds (SCGs). However, SCGs, a byproduct rich in hemicellulose, poses a challenge due to fermentable sugar loss during conventional pretreatment. This study investigates [...] Read more.
Coffee beans, a popular commodity in the world, are processed into coffee, which generates a considerable quantity of spent coffee grounds (SCGs). However, SCGs, a byproduct rich in hemicellulose, poses a challenge due to fermentable sugar loss during conventional pretreatment. This study investigates the efficient production of bioethanol from SCG using an optimized liquid hot water (LHW) pretreatment combined with separate hydrolysis and fermentation (SHF) process. LHW pretreatment at 180 °C for 20 min with a high solid-to-liquid ratio (SLR) of 1:6 (w/v) was optimized to disrupt the lignocellulosic structure and retain high levels of fermentable sugars, which included mannose and glucose. This approach achieved a bioethanol concentration of 15.02 ± 0.05 g/L and a productivity rate of 1.252 g/(L·h), demonstrating the efficiency of this integrated process. Interestingly, the high SLR LHW pretreatment significantly reduces water usage and enhances product concentration, offering a promising, environmentally friendly, and economically viable method for industrial bioethanol production from SCGs without the necessity of detoxification. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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15 pages, 3620 KiB  
Article
Online Identification of Beer Fermentation Phases
by Daniele Buonocore, Giuseppe Ciavolino, Salvatore Dello Iacono and Consolatina Liguori
Fermentation 2024, 10(8), 399; https://doi.org/10.3390/fermentation10080399 - 1 Aug 2024
Viewed by 1072
Abstract
Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in [...] Read more.
Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in the machinery used by industrial breweries, but they need to monitor and control the production process in order to guarantee a constant quality of beer. The development of low-cost systems for monitoring the production process would help microbreweries obtain the desired product quality consistency. In this paper, the authors propose a low-cost system for the real-time identification of the different phases of the alcoholic fermentation of beer. The first results prove the ability of the proposed system to monitor the fermentation and to detect anomalies in the process promptly. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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16 pages, 2337 KiB  
Article
Development of Foam-Free Biosurfactant Production Processes Using Bacillus licheniformis
by Eduardo Leal, José A. Teixeira and Eduardo J. Gudiña
Fermentation 2024, 10(7), 340; https://doi.org/10.3390/fermentation10070340 - 28 Jun 2024
Cited by 1 | Viewed by 1080
Abstract
Microbial biosurfactants are considered environmentally friendly alternatives to synthetic surfactants in numerous applications. One of the main bottlenecks to their widespread use is the lack of effective processes for their production on an industrial scale. Biosurfactant production using conventional aerated bioreactors results in [...] Read more.
Microbial biosurfactants are considered environmentally friendly alternatives to synthetic surfactants in numerous applications. One of the main bottlenecks to their widespread use is the lack of effective processes for their production on an industrial scale. Biosurfactant production using conventional aerated bioreactors results in excessive foaming due to the combination of air injection and their tensioactive properties. A not widely explored approach to overcome this problem is the development of foam-free production processes, which require the identification and characterization of appropriate microorganisms. Bacillus licheniformis EL3 was evaluated for biosurfactant production under oxygen-limiting conditions in a bioreactor, using a mineral medium containing glucose as a carbon source and NaNO3 and NH4Cl as nitrogen sources. After optimizing the operational conditions, glucose concentration, and inoculum strategy, B. licheniformis EL3 produced 75 ± 3 mg biosurfactant/L in 43 h. The purified biosurfactant exhibited exceptional surface active properties, with minimum surface tension values (29 mN/m) and a critical micelle concentration (27 mg/L) similar to those achieved with commercial surfactin. Furthermore, biosurfactant yield per substrate (YP/S = 0.007 g biosurfactant/g glucose) was similar to the figures reported for Bacillus subtilis strains grown in similar conditions, whereas biosurfactant yield per biomass (YP/X = 0.755 g biosurfactant/g biomass) and specific biosurfactant productivity (qBS = 0.018 g biosurfactant/(g biomass × h)) were almost three times higher when compared to previous reports. The results obtained indicate that B. licheniformis EL3 is a promising candidate for the development of foam-free biosurfactant production processes at an industrial scale. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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13 pages, 1746 KiB  
Article
Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice
by Anderson Steyner Rozendo, Luciana Porto de Souza Vandenberghe, Patricia Beatriz Gruening de Mattos, Hervé Louis Ghislain Rogez and Carlos Ricardo Soccol
Fermentation 2024, 10(7), 337; https://doi.org/10.3390/fermentation10070337 - 28 Jun 2024
Viewed by 1069
Abstract
The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 [...] Read more.
The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm was employed for pectinase production by a selected strain of Aspergillus niger NRRL 2270. The optimization of the physicochemical conditions of the production medium led to an enzymatic activity of 602.03 U/g dry CPH, which was obtained under the following conditions: 110.25 g/L of CPH, 5% w/v pectin extract, 0.05 g/L of yeast extract, incubation at 28 °C, and pH 4, representing a 176% increase in enzymatic activity under the evaluated conditions. The production kinetics of pectinase showed maximum enzymatic activity at 96 h. Subsequently, the enzymatic extract was precipitated, microfiltered, and ultrafiltrated, resulting in 4852.50 U/mg of specific activity. The enzymatic activity after recovery and purification processes corresponded to 819 U/g dry CPH. Finally, a clarification stage of apple juice was carried out, in which the produced pectinase (CauPec) showed turbidity of 448.89 NTU compared to 417.89 NTU for the commercial enzyme and a viscosity of 1.86 cP, CauPec, and 1.19 cP, commercial pectinase, as well as soluble solids of 8.0 for commercial pectinase and 8.73 for CauPec. Therefore, it can be concluded that CPH and its pectin extract were excellent substrates for the production of pectinases, whose formulation is highly stable and can be applied in the clarification of apple juice. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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18 pages, 8740 KiB  
Article
The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)
by Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Michele Pedrotti, Franco Biasioli and Phil Bremer
Fermentation 2024, 10(6), 317; https://doi.org/10.3390/fermentation10060317 - 15 Jun 2024
Viewed by 1628
Abstract
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the [...] Read more.
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the addition of individual amino acids (AAs) (L-leucine, L-isoleucine, L-phenylalanine, L-glutamic acid, L-aspartic acid, L-threonine, or L-methionine) to a defined medium (DM) on the generation of VOCs (after 0, 7, and 14 days) by one of three LAB strains (Levilactobacillus brevis WLP672 (LB672), Lactiplantibacillus plantarum LP100 (LP100), and Pediococcus pentosaceus PP100 (PP100)), using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The concentration of m/z 45.031 (t.i. acetaldehyde) was significantly (p < 0.05) higher after 7 days of fermentation by LP100 in the DM supplemented with threonine compared to all other media fermented by all three strains. The concentrations of m/z 49.012 (t.i. methanethiol) and m/z 95.000 (t.i. dimethyl disulfide) were significantly (p < 0.05) higher after 7 days of fermentation by either LP100, PP100, or LB672 in the DM supplemented with methionine compared to all other media. Information on the role of individual AAs on VOCs generation by different LAB strains will help to guide flavour development from the fermentation of plant-based substrates. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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12 pages, 655 KiB  
Article
Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates
by Margaux Simon, Romain Christiaens, Philippe Janssens and Sonia Collin
Fermentation 2024, 10(6), 276; https://doi.org/10.3390/fermentation10060276 - 23 May 2024
Cited by 1 | Viewed by 1408
Abstract
At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The [...] Read more.
At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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14 pages, 1763 KiB  
Article
Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood
by Ofélia Anjos, Carlos A. L. Antunes, Sheila Oliveira-Alves, Sara Canas and Ilda Caldeira
Fermentation 2024, 10(5), 253; https://doi.org/10.3390/fermentation10050253 - 13 May 2024
Viewed by 1346
Abstract
There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes [...] Read more.
There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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14 pages, 5937 KiB  
Article
Enhancing Xylanase Production from Aspergillus tamarii Kita and Its Application in the Bioconversion of Agro-Industrial Residues into Fermentable Sugars Using Factorial Design
by Jose Carlos Santos Salgado, Paulo Ricardo Heinen, Josana Maria Messias, Lummy Maria Oliveira-Monteiro, Mariana Cereia, Carem Gledes Vargas Rechia, Alexandre Maller, Marina Kimiko Kadowaki, Richard John Ward and Maria de Lourdes Teixeira de Moraes Polizeli
Fermentation 2024, 10(5), 241; https://doi.org/10.3390/fermentation10050241 - 30 Apr 2024
Viewed by 1556
Abstract
The endo-1,4-β-xylanases (EC 3.2.1.8) are the largest group of hydrolytic enzymes that degrade xylan, the major component of hemicelluloses, by catalyzing the hydrolysis of glycosidic bonds β-1,4 in this polymer, releasing xylooligosaccharides of different sizes. Xylanases have considerable potential in producing bread, animal [...] Read more.
The endo-1,4-β-xylanases (EC 3.2.1.8) are the largest group of hydrolytic enzymes that degrade xylan, the major component of hemicelluloses, by catalyzing the hydrolysis of glycosidic bonds β-1,4 in this polymer, releasing xylooligosaccharides of different sizes. Xylanases have considerable potential in producing bread, animal feed, food, beverages, xylitol, and bioethanol. The fungus Aspergillus tamarii Kita produced xylanases in Adams’ media supplemented with barley bagasse (brewer’s spent grains), a by-product from brewery industries. The culture extract exhibited two xylanase activities in the zymogram, identified by mass spectrometry as glycosyl hydrolase (GH) families 10 and 11 (GH 10 and GH 11). The central composite design (CCD) showed excellent predictive capacity for xylanase production (23.083 U mL−1). Additionally, other enzyme activities took place during the submerged fermentation. Moreover, enzymatic saccharification based on a mixture design (MD) of three different lignocellulosic residues was helpful in the production of fermentable sugars by the A. tamarii Kita crude extract. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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13 pages, 310 KiB  
Article
Effect of Chemical and Microbial Additives on Fermentation Profile, Chemical Composition, and Microbial Populations of Whole-Plant Soybean Silage
by Jefferson Rodrigues Gandra, Caio Seiti Takiya, Tiago Antonio Del Valle, Cibeli de Almeida Pedrini, Erika Rosendo de Sena Gandra, Giovani Antônio, Euclides Reuter de Oliveira, Igor Kieling Severo and Francisco Palma Rennó
Fermentation 2024, 10(4), 204; https://doi.org/10.3390/fermentation10040204 - 10 Apr 2024
Cited by 1 | Viewed by 1352
Abstract
This study evaluated the effects of two chemical additives or a microbial inoculant on chemical composition and DM losses in whole-plant soybean silage. One-hundred and twenty mini-silos were used in a completely randomized design experiment with the following treatments: water without chloride (control, [...] Read more.
This study evaluated the effects of two chemical additives or a microbial inoculant on chemical composition and DM losses in whole-plant soybean silage. One-hundred and twenty mini-silos were used in a completely randomized design experiment with the following treatments: water without chloride (control, CON); a microbial inoculant (INO); a chemical additive containing 35–45% formic acid (FA type); and another chemical additive containing 50–60% propionic acid (PA type). Data were analyzed using mixed models of SAS, and treatment differences were evaluated by the following orthogonal contrasts: C1 = CON vs. additives (INO + FA type + PA type); C2 = INO vs. chemical additives (FA type + PA type); and C3 = PA type vs. FA type. Silage pH and ammonia nitrogen concentration were decreased, and concentrations of lactic acid and acetic acid were increased with additives. Counts of lactic acid bacteria were higher in silages with INO than with chemical additives. DM recovery increased with FA type and PA type. Additives increased DM and CP concentrations. Silage A-fraction proportion was greater with additives. Additives, particularly FA type and PA type, improved chemical composition and fermentative profile and reduced undigestible proportions of protein in whole-plant soybean silage. Chemical additives were more effective in reducing silage DM losses than INO. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
13 pages, 3162 KiB  
Article
Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations
by Konstantins Dubencovs, Arturs Suleiko, Anastasija Suleiko, Elina Didrihsone, Mara Grube, Karlis Shvirksts and Juris Vanags
Fermentation 2024, 10(4), 203; https://doi.org/10.3390/fermentation10040203 - 10 Apr 2024
Cited by 1 | Viewed by 1778
Abstract
Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of using [...] Read more.
Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of using C. cohnii for industrial-scale production are associated with low PUFA productivity. One of the means of increasing the PUFA synthesis rate is to maintain the medium component concentrations at optimal values throughout cultivation, thus increasing PUFA production efficiency, which can result in the successful transfer of the process to pilot and/or industrial scale. The goal of the present research was to develop techniques for increasing the efficiency of PUFA production via C. cohnii cultivation. Multiple experiments were carried out to test and fine-tune the cultivation medium composition and oxygen transfer factors. The biomass yields from individual components, yeast extract, sea salts, and glucose amounted to 5.5, 0.65, and 0.61 g·g−1, respectively. C. cohnii cell susceptibility to mechanical damage was experimentally evaluated. Power inputs of <276.5 W/m3 did not seem to promote cell destruction when Pitched-blade impellers were used. The obtained cultivation conditions were shown to be efficient in terms of increasing the biomass productivity and the omega-3 fatty acid content in C. cohnii. By using the applied methods, the maximal biomass productivity reached 8.0 g·L−1·day−1, while the highest obtained biomass concentration reached 110 g·L−1. A steady increase in the concentration of PUFAs during cultivation was observed from the FTIR data. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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16 pages, 1748 KiB  
Article
Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock
by D. Daniela Maza, Julio Maximiliano Barros, José Manuel Guillamón, Manuel J. Aybar and Silvana C. Viñarta
Fermentation 2024, 10(4), 178; https://doi.org/10.3390/fermentation10040178 - 23 Mar 2024
Viewed by 1579
Abstract
Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the [...] Read more.
Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the substrate. Additionally, crude glycerol from the local biodiesel industry was evaluated as a low-cost carbon source to replace expensive glucose and as a strategy for integrating the bioethanol and biodiesel industries for the valorization of both agro-industrial wastes. R4 achieved a high lipid accumulation of 88% and 60% (w/w) in vinasse-based culture media, containing 10% and 25% vinasse with glucose (40 g L−1), respectively. When glucose was replaced with crude glycerol, R4 showed remarkable lipid accumulation (40%) and growth (12.58 g L−1). The fatty acids profile of SCOs showed a prevalence of oleic acid (C18:1), making them suitable for biodiesel synthesis. Biodiesel derived from R4 oils exhibits favorable characteristics, including a high cetane number (CN = 55) and high oxidative stability (OS = 13 h), meeting international biodiesel standards (ASTMD6751 and EN14214) and ensuring its compatibility with diesel engines. R. glutinis R4 produces SCOs from vinasse and crude glycerol, contributing to the circular economy for sustainable biodiesel production. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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11 pages, 1545 KiB  
Article
The Biosynthesis of the Monoterpene Tricyclene in E. coli through the Appropriate Truncation of Plant Transit Peptides
by Meijia Zhao, Shaoheng Bao, Jiajia Liu, Fuli Wang, Ge Yao, Penggang Han, Xiukun Wan, Chang Chen, Hui Jiang, Xinghua Zhang and Wenchao Zhu
Fermentation 2024, 10(3), 173; https://doi.org/10.3390/fermentation10030173 - 20 Mar 2024
Viewed by 1890
Abstract
Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous mevalonate (MVA) pathway along with Abies grandis geranyl diphosphate [...] Read more.
Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous mevalonate (MVA) pathway along with Abies grandis geranyl diphosphate synthase (GPPS) and Nicotiana sylvestris tricyclene synthase (TS) XP_009791411. Initially, the shake-flask fermentation at 30 C yielded a tricyclene titer of 0.060 mg/L. By increasing the copy number of the TS-coding gene, we achieved a titer of 0.103 mg/L. To further enhance tricyclene production, optimal truncation in the N-terminal region of TS XP_009791411 resulted in an impressive highest titer of 47.671 mg/L, approximately a 794.5-fold improvement compared to its wild-type counterpart. To the best of our knowledge, this is the highest titer of the heterologous synthesis of tricyclene in E. coli. The SDS-PAGE analysis revealed that lowering induction temperature and truncating the random coil N-terminal region effectively improved TS solubility, which was closely associated with tricyclene production levels. Furthermore, by truncating other TSs, the titers of tricyclene were improved to different degrees. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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19 pages, 2530 KiB  
Article
Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model
by Antonela Marquez, Matías Russo, Carlos Tomei, Patricia Castellano, Edoardo Puglisi, Roxana Medina and Paola Gauffin-Cano
Fermentation 2024, 10(3), 155; https://doi.org/10.3390/fermentation10030155 - 7 Mar 2024
Cited by 2 | Viewed by 1801
Abstract
The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: [...] Read more.
The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: CRL1449 + CRL1472) was investigated regarding body weight, metabolic and inflammatory parameters, and gut microbiota (GM) composition in mice fed a high-fat diet (HFD). Body weight gain, adipocyte size, fasting blood glucose, serum triglyceride, and leptin levels were significantly reduced in the group fed FGM+Mix3 compared with the obese mice fed FGM. FGM+Mix2 and FGM+Mix3 modified the GM composition, reversing the dysbiosis caused by the HFD. Although there were no significant changes at the phylum level, the GM composition was significantly changed at the family and genus levels. Results suggest that the administration of FGM+Mix3 improves metabolic and immune profiles in obese mice while positively modulating the GM, therefore attenuating the risk factors associated with obesity. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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15 pages, 4130 KiB  
Article
Enhanced Anti-Inflammatory and Non-Alcoholic Fatty Liver Disease (NAFLD) Improvement Effects of Bacillus subtilis-Fermented Fagopyrum tataricum Gaertner
by Chan-Hwi Park, Hyun Kang and Sung-Gyu Lee
Fermentation 2024, 10(3), 116; https://doi.org/10.3390/fermentation10030116 - 20 Feb 2024
Cited by 1 | Viewed by 1971
Abstract
In this study, we investigated the enhanced anti-inflammatory activity and the effects on non-alcoholic fatty liver disease (NAFLD) of fermented Fagopyrum tataricum (F. tataricum) Gaertner extract (FFT) through in vitro analysis. We utilized high-performance liquid chromatography (HPLC) to analyze the non-fermented [...] Read more.
In this study, we investigated the enhanced anti-inflammatory activity and the effects on non-alcoholic fatty liver disease (NAFLD) of fermented Fagopyrum tataricum (F. tataricum) Gaertner extract (FFT) through in vitro analysis. We utilized high-performance liquid chromatography (HPLC) to analyze the non-fermented F. tataricum Gaertner extract (NFT) and the marker components, rutin and quercetin in FFT, to confirm changes in composition due to fermentation. The anti-inflammatory activity of NFT and FFT was evaluated using a lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model. Simultaneously, the NAFLD improvement effects were measured by evaluating lipid accumulation and the expression of lipid synthesis regulators in free fatty acid (FFA)-induced HepG2 cells. HPLC analysis confirmed an increase in rutin content after the fermentation of F. tataricum Gaertner. Upon treatment with NFT and FFT at a concentration of 400 μg/mL, LPS-induced nitric oxide (NO) production values in RAW 264.7 cells were reduced to 16.12 μM and 2.09 μM, respectively, indicating enhanced significant inhibition (p < 0.05) of NO production through fermentation. FFT demonstrated the significant inhibition (p < 0.05) of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) protein, and inflammatory cytokine mRNA expression through the nuclear factor kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) pathways in LPS-induced RAW 264.7 cells. In FFA-induced HepG2 cells, FFT significant suppressed (p < 0.05) lipid accumulation and the expression of sterol regulatory element binding protein (SREBP)-1c, CCAAT/enhancer binding protein (C/EBP)α proteins, and acetyl-CoA carboxylase (ACC) mRNA. The results of this study suggest the potential utilization of FFT as a material for improving NAFLD. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Review

Jump to: Research

22 pages, 7277 KiB  
Review
Recent Advances and Challenges in the Production of Hydroxylated Natural Products Using Microorganisms
by Chang Sun, Rumei Zeng, Tianpeng Chen, Yibing Yang, Yi Song, Qiang Li, Jie Cheng and Bingliang Liu
Fermentation 2024, 10(12), 604; https://doi.org/10.3390/fermentation10120604 - 26 Nov 2024
Viewed by 989
Abstract
Hydroxylation reaction is a significant source of structural diversity in natural products (NPs), playing a crucial role in improving the bioactivity, solubility, and stability of natural product molecules. This review summarizes the latest research progress in the field of natural product hydroxylation, focusing [...] Read more.
Hydroxylation reaction is a significant source of structural diversity in natural products (NPs), playing a crucial role in improving the bioactivity, solubility, and stability of natural product molecules. This review summarizes the latest research progress in the field of natural product hydroxylation, focusing on several key hydroxylases involved in the biosynthesis of NPs, including cytochrome P450 monooxygenases, α-ketoglutarate-dependent hydroxylases, and flavin-dependent monooxygenases. These enzymes achieve selective hydroxylation modification of various NPs, such as terpenoids, flavonoids, and steroids, through different catalytic mechanisms. This review systematically summarizes the recent advances on the hydroxylation of NPs, such as amino acids, steroids, terpenoids, lipids, and phenylpropanoids, demonstrating the potential of synthetic biology strategies in constructing artificial biosynthetic pathways and producing hydroxylated natural product derivatives. Through metabolic engineering, enzyme engineering, genetic engineering, and synthetic biology combined with artificial intelligence-assisted technologies, a series of engineered strains have been successfully constructed for the efficient production of hydroxylated NPs and their derivatives, achieving efficient synthesis of hydroxylated NPs. This has provided new avenues for drug development, functional food, and biomaterial production and has also offered new ideas for the industrial production of these compounds. In the future, integrating artificial synthetic pathway design, enzyme directed evolution, dynamic regulation, and artificial intelligence technology is expected to further expand the application of enzyme-catalyzed hydroxylation reactions in the green synthesis of complex NPs, promoting research on natural product hydroxylation to new heights. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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27 pages, 1771 KiB  
Review
Precision Fermentation as an Alternative to Animal Protein, a Review
by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
Fermentation 2024, 10(6), 315; https://doi.org/10.3390/fermentation10060315 - 14 Jun 2024
Cited by 1 | Viewed by 9094
Abstract
The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins [...] Read more.
The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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18 pages, 1878 KiB  
Review
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
by Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres and Raúl Rodríguez-Herrera
Fermentation 2024, 10(3), 168; https://doi.org/10.3390/fermentation10030168 - 15 Mar 2024
Cited by 12 | Viewed by 7554
Abstract
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. [...] Read more.
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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