Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
3.7
3.7
Journals
Fermentation
Special Issues
Polysaccharides Fermentation
share announcement

Polysaccharides Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 5312

Special Issue Editor

Dr. Fei Huang

E-Mail Website
Guest Editor
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510006, China
Interests: polysaccharide; fermentation; structure; biological activity; mechanism

Special Issue Information

Dear Colleagues,

Polysaccharides are one of the main bioactive ingredients in food, which are widely found in vegetables, fruits and other foods. Many studies have shown that polysaccharides offer versatile health-promoting properties, such as anti-inflammation, anti-oxidation, immunomodulatory, anti-diabetic, and anti-obesity properties. Fermentation is a common food processing technology, but it is not clear how the structure and bioactivity of polysaccharides change with fermentation. Moreover, as a carbon source, polysaccharides could be utilized by microbial metabolism and promote microbial growth. The metabolic transformation of polysaccharides and its effects on microorganisms have been widely debated.

The goal of this Special Issue is to publish both recent innovative research results and review papers on the changes in the structure and bioactivity of polysaccharides with fermentation and their mechanism, as well as the establishment and optimization of fermentation technology to improve the biological activity of polysaccharides in fermented food. Reviews and research papers on the transformation metabolism of plant-derived polysaccharides during fermentation, and the effects of polysaccharides on microorganisms in fermented foods, especially probiotics, are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the topic’s relevance before submitting the manuscript.

Dr. Fei Huang
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 2600 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

  • polysaccharide
  • fermentation
  • structure
  • biological activity
  • mechanism
  • metabolites
  • fermented food
  • probiotics
  • fermentation technology

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

12 pages, 6979 KiB  
Article
Terminal-Enhanced Polymerization in the Biosynthesis of Polysialic Acid
by Chongchuan Wang, Huanan Chang, Xiaomeng Liu, Haiyang Zhao, Jianing Guo, Shuo Peng, Wenhao Wang, Deqiang Zhu and Xinli Liu
Fermentation 2024, 10(1), 64; https://doi.org/10.3390/fermentation10010064 - 17 Jan 2024
Viewed by 1005
Abstract
Plasmids are commonly used tools in microbiology and molecular biology and have important and wide-ranging applications in the study of gene function, protein expression, and compound synthesis. The complex relationship between necessary antibiotic addition, compatibility between multiple plasmids, and the growth burden of [...] Read more.
Plasmids are commonly used tools in microbiology and molecular biology and have important and wide-ranging applications in the study of gene function, protein expression, and compound synthesis. The complex relationship between necessary antibiotic addition, compatibility between multiple plasmids, and the growth burden of host bacteria has plagued the wider use of compatibility plasmids. In this study, we constructed the terminal polymerization pathway of PSA by exogenously expressing the neuA, neuD, and neuS genes after the knockdown of Eschesrichia coli BL21 (DE3). Duet series vectors were utilized to regulate the expression level of neuA, neuD, and neuS genes to study the gene expression level, plasmid copy number growth burden, pressure of antibiotic addition, stability of compatible plasmids, and the level of expression stability of exogenous genes, as well as the effect on the biological reaction process. The results showed that the three genes, neuA, neuD, and neuS, were enhanced in the recombinant strain E. coli NA-05, with low copy, medium copy, and high copy, respectively. The effect of PSA synthesis under standard antibiotic pressure was remarkable. The results of this thesis suggest the use of a Duet series of compatible expression vectors to achieve the stable existence and co-expression of multiple genes in recombinant bacteria, which is a good reason for further research. Full article
(This article belongs to the Special Issue Polysaccharides Fermentation)
►▼ Show Figures

Figure 1

15 pages, 4941 KiB  
Article
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?
by Aleksandr R. Shevchenko, Ksenia A. Mayorova, Dmitry G. Chukhchin, Alexey V. Malkov, Evgeniy A. Toptunov, Vadim D. Telitsin, Aleksandra M. Rozhkova, Ivan N. Zorov, Maria A. Rodicheva, Vadim A. Plakhin, Denis A. Akishin, Daria N. Poshina, Margarita V. Semenova, Andrey S. Aksenov and Arkady P. Sinitsyn
Fermentation 2023, 9(11), 936; https://doi.org/10.3390/fermentation9110936 - 27 Oct 2023
Cited by 1 | Viewed by 1472
Abstract
Sulfite and kraft pulping are two principal methods of industrial delignification of wood. In recent decades, those have been considered as possibilities to pretreat recalcitrant wood lignocellulosics for the enzymatic hydrolysis of polysaccharides and the subsequent fermentation of obtained sugars to valuable bioproducts. [...] Read more.
Sulfite and kraft pulping are two principal methods of industrial delignification of wood. In recent decades, those have been considered as possibilities to pretreat recalcitrant wood lignocellulosics for the enzymatic hydrolysis of polysaccharides and the subsequent fermentation of obtained sugars to valuable bioproducts. Current work compares chemistry and technological features of two different cooking processes in the preparation of polysaccharide substrates for deep saccharification with P. verruculosum glycosyl hydrolases. Bleached kraft and sulfite pulps were subjected to hydrolysis with enzyme mixture of high xylanase, cellobiohydrolase, and β-glucosidase activities at a dosage of 10 FPU/g of dry pulp and fiber concentration of 2.5, 5, and 10%. HPLC was used to analyze soluble sugars after hydrolysis and additional acid inversion of oligomers to monosaccharides. Kraft pulp demonstrated higher pulp conversion after 48 h (74–99%), which mostly resulted from deep xylan hydrolysis. Sulfite-pulp hydrolysates, obtained in similar conditions due to higher hexose concentration (more than 50 g/L), had higher fermentability for industrial strains producing alcohols, microbial protein, or organic acids. Along with saccharification, enzymatic modification of non-hydrolyzed residues occurred, which led to decreased degree of polymerization and composition changes in two industrial pulps. As a result, crystallinity of kraft pulp increased by 1.3%, which opens possibilities for obtaining new types of cellulosic products in the pulp and paper industry. The high adaptability and controllability of enzymatic and fermentation processes creates prospects for the modernization of existing factories. Full article
(This article belongs to the Special Issue Polysaccharides Fermentation)
►▼ Show Figures

Figure 1

16 pages, 2615 KiB  
Article
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus
by Ying Yang, Dan Ouyang, Jiayao Song, Chunyang Chen, Chenjing Yin, Laijin Su and Mingjiang Wu
Fermentation 2023, 9(9), 835; https://doi.org/10.3390/fermentation9090835 - 13 Sep 2023
Cited by 1 | Viewed by 991
Abstract
Sargassum fusiforme polysaccharides (SFPs) have multiple activities. The fermentation of S. fusiforme by Lactobacillus can alter its polysaccharide properties and biological activities. In this study, three different Lactobacillus species (Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), and Lactobacillus rhamnosus (LR)) were selected to ferment [...] Read more.
Sargassum fusiforme polysaccharides (SFPs) have multiple activities. The fermentation of S. fusiforme by Lactobacillus can alter its polysaccharide properties and biological activities. In this study, three different Lactobacillus species (Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), and Lactobacillus rhamnosus (LR)) were selected to ferment S. fusiforme. The polysaccharides SFP (unfermented) and FSFP (fermented by LP, LA, or LR denoted as LP-SFP, LA-SFP, and LR-SFP, respectively) were extracted, and their physicochemical properties and biological activities were investigated. According to the results, fermentation caused significant changes in the physicochemical properties and biological activities of SFP. Specifically, FSFP showed a significant increase in uronic acid and fucose content and a significant decrease in molecular weight; LA-SFP and LR-SFP had stronger DPPH scavenging abilities; LR-SFP had the strongest inhibition of ROS production and cell mortality; LP-SFP and LR-SFP significantly increased SOD activity in zebrafish; LA-SFP had a significant effect on the proliferation of Lactobacillus plantarum; LP-SFP had a significant effect on the proliferation of Lactobacillus rhamnosus; and LA-SFP had a stronger food-excretion-promoting activity. In conclusion, the fermentation of Lactobacillus for the preparation of SFPs can change the physicochemical properties of polysaccharides and has broad potential for improving their biological activity. Full article
(This article belongs to the Special Issue Polysaccharides Fermentation)
►▼ Show Figures

Figure 1

18 pages, 4744 KiB  
Article
Optimization of Biomass Cultivation from Tuber borchii and Effect of Additives on Triterpenoid Production
by Yu-Rong Fu, Parushi Nargotra, Chia-Hung Kuo and Yung-Chuan Liu
Fermentation 2023, 9(8), 735; https://doi.org/10.3390/fermentation9080735 - 6 Aug 2023
Viewed by 1147
Abstract
Edible fungi are renowned for producing biologically active secondary metabolites that possess anti-tumor activity, protect the liver and have other benefits. The cultivation of truffle mycelia through submerged fermentation has gained interest in the production of metabolites for bio-medicinal purposes. In the present [...] Read more.
Edible fungi are renowned for producing biologically active secondary metabolites that possess anti-tumor activity, protect the liver and have other benefits. The cultivation of truffle mycelia through submerged fermentation has gained interest in the production of metabolites for bio-medicinal purposes. In the present study, Tuber borchii was cultivated by submerged fermentation to produce both biomass and triterpenoids. Various additives, including palmitic acid, stearic acid, linoleic acid, chitosan, CaCl2 and limonene, were investigated to enhance triterpenoid production. It was observed that increasing the medium’s linoleic acid concentration to 1 g/L increased the production of triterpenoids to 129.29 ± 6.5 mg/L, which was 2.94 times higher than the control. A number of variables, including potassium and magnesium ion concentrations and carbon and nitrogen sources and concentrations, were considered to ascertain the ideal conditions for T. borchii growth in submerged fermentation. The best concentrations for glucose, yeast extract, peptone, malt extract, KH2PO4 and MgSO4·7H2O in submerged fermentation were 19.45, 4.58, 7.91, 5.3, 0.58 and 0.82 g/L, respectively, according to response surface methodology. Validation analysis revealed that the experimental values and the predicted values were in good agreement. Under ideal circumstances, the maximum dry cell weight (2.980.18 g/L), which was 1.39 times greater than the control, was attained. Finally, the addition of 1.5 g/L linoleic acid on day 14 to the optimal medium elevated the triterpenoid production to 212.63 ± 16.58 mg/L, which was a 4.84-fold increase compared to the control. Full article
(This article belongs to the Special Issue Polysaccharides Fermentation)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop