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Fermentation
Special Issues
Beneficial Fermentation Microbes and Their Functional Compounds
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Beneficial Fermentation Microbes and Their Functional Compounds

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (31 December 2015) | Viewed by 37333

Special Issue Editor

Prof. Dr. Hiroshi Kitagaki

E-Mail Website
Guest Editor
Department of Environmental Sciences, Saga University 1, Honjo-machi, Saga 840-8502, Japan
Interests: microbiology; intestinal microbiota; skin health; biotechnology; sphingolipid chemistry; mitochondria; sugar chemistry; biomass chemistry; fermentation chemistry; cell biology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

While many aggressive infectious microbes produce toxic compounds and cause severe infectious diseases, some companion microbes peacefully coexist with human beings and synthesize nontoxic compounds that function beneficially for human beings. Thus, intake of these microbes is considered to be beneficial for human health. These include lactic acid bacteria contained in the yogurt of Burgaria, yeast Saccharomyces cerevisiae or S. pasteurianus in beer and bread, and Aspergillus oryzae or A. kawachii, which are contained in the koji of Japan. Research on the functional compounds produced by these microbes have a potential to prevent various human diseases, such as infectious diseases, cancer, diabetes, allergies, and metabolic diseases. In this issue, we call for submissions of research that advance understanding of beneficial fermentation microbes (throughout the world) and of the functional compounds produced by these microbes, and which promote technical developments concerning the functional compounds produced by beneficial foods. The research topics are not limited to the microbes above; the Special Issue is open research concerning all beneficial fermentation microbes that have usage experience as foods throughout the world.

Dr. Hiroshi Kitagaki
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

  • beneficial
  • microbes
  • functional compounds
  • food
  • nutrient
  • prevention of diseases
  • usage experience
  • microbiome

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Published Papers (4 papers)

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Research

22 pages, 3706 KiB  
Article
Co-Cultivation of Penicillium sp. AKB-24 and Aspergillus nidulans AKB-25 as a Cost-Effective Method to Produce Cellulases for the Hydrolysis of Pearl Millet Stover
by Amit Kumar, Archana Gautam and Dharm Dutt
Fermentation 2016, 2(2), 12; https://doi.org/10.3390/fermentation2020012 - 14 Jun 2016
Cited by 22 | Viewed by 8747
Abstract
Hydrolysis of cellulose and hemicelluloses into fermentable sugars is the primary step for the production of fuels and chemicals from lignocellulosic biomass, and is often hindered by the high cost of cellulolytic and hemicellulolytic enzymes. In the present study co- and monocultures of [...] Read more.
Hydrolysis of cellulose and hemicelluloses into fermentable sugars is the primary step for the production of fuels and chemicals from lignocellulosic biomass, and is often hindered by the high cost of cellulolytic and hemicellulolytic enzymes. In the present study co- and monocultures of Penicillium sp. AKB-24 and Aspergillus nidulans AKB-25 were used under a variety of fermentation conditions to optimize enzyme production. Wheat bran was found to be the optimal carbon source yielding maximum enzyme production under solid-state fermentation conditions due to its higher water retention value (175%) and minimum C/N ratio (22.7). Penicillium sp. AKB-24 produced maximum endoglucanase (134 IU/gds), FPase (3 FPU/gds), β-glucosidase (6 IU/gds) and xylanase (3592 IU/gds) activities when incubated for 7 days at 30 °C and pH 7 with a moisture content of 77.5%, and 1.2% yeast extract and 0.1 (w/v) sodium dodecyl sulphate supplement. Co-culturing of Penicillium sp. AKB-24 and Aspergillus nidulans AKB-25 enhanced endoglucanase, FPase, and exoglucanase activities by 34%, 18%, and 11% respectively compared to Aspergillus nidulans AKB-25 alone under optimum conditions. Enzymes produced by co-cultivation released equal amounts of reducing sugars at an enzyme dose of 15 FPU/g and reaction time 72 h, but the required quantity of enzyme was 14% less compared to enzyme released from Aspergillus nidulans AKB-25 mono-culture. In conclusion, co-cultivation of Penicillium sp. AKB-24 and Aspergillus nidulans AKB-25 to produce enzymes for the hydrolysis of pearl millet stover is more cost-effective than cultivation with Aspergillus nidulans AKB-25 alone. Full article
(This article belongs to the Special Issue Beneficial Fermentation Microbes and Their Functional Compounds)
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9 pages, 3768 KiB  
Article
Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus
by Hiroshi Hamajima, Ayami Fujikawa, Mikako Yamashiro, Takatoshi Ogami, Seiichi Kitamura, Masahito Tsubata, Sei Tan, Haruka Matsunaga, Kazutaka Sawada, Satoshi Kumagai, Nobuyuki Hayashi, Koji Nagao, Teruyoshi Yanagita, Takuji Oka, Susumu Mitsutake and Hiroshi Kitagaki
Fermentation 2016, 2(1), 2; https://doi.org/10.3390/fermentation2010002 - 2 Jan 2016
Cited by 16 | Viewed by 8258
Abstract
Koji, rice fermented with Aspergillus, is used for saccharification of starch contained in crops during the manufacturing of many of Japanese traditional foods and drinks. Japanese people have long eaten koji, and many beneficial substances have been reported to be contained in [...] Read more.
Koji, rice fermented with Aspergillus, is used for saccharification of starch contained in crops during the manufacturing of many of Japanese traditional foods and drinks. Japanese people have long eaten koji, and many beneficial substances have been reported to be contained in koji. However, there has been no report on the existence or content of galactosylceramide in koji. To address this issue, we analyzed the chemical composition of the sugar moiety of monohexosylceramide contained in koji, and elucidate that 30.3% of yellow koji is galactosylceramide, 69.7% of that is glucosylceramide, 19.2% of white koji is galactosylceramide, and 80.8% of that is glucosylceramide. This is the first report of the existence and content of galactosylceramide in koji. Full article
(This article belongs to the Special Issue Beneficial Fermentation Microbes and Their Functional Compounds)
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12 pages, 799 KiB  
Article
Modeling the Growth of Lactococcus lactis NCIM 2114 under Differently Aerated and Agitated Conditions in Broth Medium
by Sunita Singh, Kamalesh N. Singh, Siva Mandjiny and Leonard Holmes
Fermentation 2015, 1(1), 86-97; https://doi.org/10.3390/fermentation1010086 - 29 Oct 2015
Cited by 11 | Viewed by 8207
Abstract
The study of growth of Lactococcus lactis NCIM 2114, a nisin producer, was modeled using continuously generated concentration data for growth in fermenter. The sigmoidal growth functions, Logistic, Gompertz, and Richards were used to fit the data. A nonlinear regression method was [...] Read more.
The study of growth of Lactococcus lactis NCIM 2114, a nisin producer, was modeled using continuously generated concentration data for growth in fermenter. The sigmoidal growth functions, Logistic, Gompertz, and Richards were used to fit the data. A nonlinear regression method was used to fit the data and estimate growth parameter values of L. lactis, using Marquardt algorithm with Statistical Software SPSS, version 20. Bacterial growth data from the exponential phase of the bacteria’s growth was analyzed. An F test showed that the Gompertz and Logistic functions were acceptable 92% and 67% of times respectively in the batch fermenter runs where this particular application was used to derive the lag time, growth rates, and time to maximum growth rates of L. lactis. The maximal specific growth rate ranged between 0.23 h−1 to 0.30 h−1 and the lag time lasted up to a maximum of 1.63 h depending upon aeration conditions provided to the organism. This study will help to estimate specific growth rates and lag time of L. lactis under different growth conditions. Predicted values can be accurately determined. Full article
(This article belongs to the Special Issue Beneficial Fermentation Microbes and Their Functional Compounds)
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11 pages, 397 KiB  
Article
Optimization of Phytase Production from Escherichia coli by Altering Solid-State Fermentation Conditions
by Kyle McKinney, Justin Combs, Patrick Becker, Andrea Humphries, Keith Filer and Frank Vriesekoop
Fermentation 2015, 1(1), 13-23; https://doi.org/10.3390/fermentation1010013 - 30 Jul 2015
Cited by 24 | Viewed by 11289
Abstract
Cultivation of Escherichia coli on wheat-bran substrate under various Solid-State Fermentation (SSF) conditions was evaluated for phytase yield along with the enzyme activity profile as a potential, low-cost alternative to submerged-liquid fermentation. The maximum phytase activity achieved by E. coli was 350 ± [...] Read more.
Cultivation of Escherichia coli on wheat-bran substrate under various Solid-State Fermentation (SSF) conditions was evaluated for phytase yield along with the enzyme activity profile as a potential, low-cost alternative to submerged-liquid fermentation. The maximum phytase activity achieved by E. coli was 350 ± 50 SPU of phytase activity per gram of bran, incubated for 96 h with a substrate bed moisture content of 70% (w/v) at 37 °C with a relative air humidity of 90%, and supplemented with 10% (w/w bran) Luria-Bertani broth powder which translates into a 300% increase in phytase activity compared with an un-supplemented culture. The greatest improvements in phytase yield were associated with nutrient supplementation and the optimization of initial substrate moisture content. E. coli production of phytase utilizing solid-state fermentation technology was shown to be feasible utilizing the low-cost agro-residue wheat bran as substrate. Furthermore, the effect of pH and temperature on phytase activity was monitored from pH 2.5 to pH 7.5, and for temperatures ranging from 20 °C to 70 °C. Optimal phytase activity was at pH 5.5 and 50 °C when produced under the SSF optimized conditions. Full article
(This article belongs to the Special Issue Beneficial Fermentation Microbes and Their Functional Compounds)
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