Search Results (19)

There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food biomanufacturing of structured products. However, there is a lack of scientific knowledge on the gelling characteristics of fungal proteins or their potential in additive biomanufacturing. Therefore, this study investigated the feasibility of utilizing fungal protein extracts and flours from Aspergillus awamori, Pleurotus ostreatus, Auricularia auricula-judae as sole gelling agents in 3D-printed products. Protein extracts were successfully prepared using the alkaline extraction–isoelectric precipitation method and successful physical gels were created after heating and cooling. Results indicated that shear-thinning gel materials could be formed with acceptable printability at mass inclusion rates between 15% and 25% with the best performance obtained with P. ostreatus protein extract at 25% inclusion. A. auricula-judae demonstrated promising rheological characteristics but further optimization is needed to create homogeneous products appropriate for extrusion-based 3D printing. This work provides valuable insights for continued development of 3D-printed foods with filamentous fungi. Full article

This study explores the biodegradation of polyhydroxybutyrate (PHB), polylactide (PLA), and their blends by 11 bacterial species (including Antarctic strains) and 6 fungal species. Aeration significantly enhanced PHB degradation by mold fungi (Aspergillus oryzae, Penicillium chrysogenum) and bacteria (Paenibacillus tundrae, Bacillus mycoides), while Aspergillus awamori was most effective under non-aerated conditions. For PLA, degradation peaked under aeration with Penicillium chrysogenum and Bacillus subtilis. PHB/PLA blends degraded slower overall, with maximum degradation under aeration by Penicillium chrysogenum, Pseudoarthrobacter sp., and Flavobacterium sp. Biodegradation was assessed via weight-loss measurements, X-ray diffraction (XRD), and thermal analysis. PHB samples showed reduced crystallinity and thermal stability linked to weight loss, while PLA samples exhibited varied changes, often with increased crystallinity and stability depending on the microorganism. PHB/PLA blends displayed variable crystallinity changes, generally decreasing under microbial action. The search for effective plastic-degrading microorganisms, particularly from extreme environments like Antarctica, is vital for addressing plastic pollution and advancing sustainable polymer degradation. Full article

This study addresses the challenge of finding novel ways to solubilize phosphorus and zinc for agricultural purposes. The aim was to isolate PSMs (phosphorous-solubilizing microbes) and ZnSMs (zinc-solubilizing microbes) from different environments (e.g., soil amendments, land uses, and crop rotation systems) and evaluate their ability to solubilize different insoluble P sources (e.g., β-tricalcium phosphate (β-TCP), calcium-phytate (CaP), and rock phosphate (RP)) and Zn sources (e.g., zinc carbonate (ZnC), zinc oxide (ZnO), and zinc phosphate (ZnP)). Here, 25 isolates capable of solubilizing either P or Zn sources were isolated and classified by species using 16S rRNA and ITS-region sequencing. Notably, Aspergillus awamori, Fusarium circinatum, Fusarium longifundum, and Mucor circinelloides, isolated from cultivated soils and soil amendments, emerged as the most efficient PSMs and ZnSMs. Mucor circinelloides exhibited the highest solubilization ability for broths containing β-TCP, CaP, RP, ZnO, and ZnP, with log2-fold changes of 3.7, 1.8, 8.9, 7.8, and 2.4, respectively, compared to the control. For ZnC and ZnO, Aspergillus awamori displayed the highest Zn solubilization, with a 2.1 and 3.0 log2-fold change. The study highlights the potential of these strains as biofertilizers and underscores the role of Mucor and Fusarium genera in zinc solubilization. Full article

Extraction of valuable bioactive compounds from olive leaves is a hot topic and the use of sustainable and green technologies is mandatory in terms of circular economy. In this way, the use of fermentation technologies showed very interesting results in terms of phenolic compound recovery. Because of that in this work the use of solid state fermentations, as valuable tool to improve the phenolic extraction has been checked. Aspergillus oryzae (in mycelium and spore form), Aspergillus awamori and Aspergillus niger were used as fermentation microrganisms. Phenolic compounds were determined by HPLC-ESI-TOF-MS and, to our knowledge, new compounds have been tentatively identified in olive leaves. Fermentation using mycelium of Aspergillus awamori, Aspergillus niger and Aspergillus oryzae were effective to increase both hydroxytyrosol and elenolic acid derivatives whereas the use of spores of Aspergillus oryzae caused a loss of hydroxytyrosoyl derivatives, contrary the content of elenolic derivatives are comparable with the other fermentation treatments and higher than control. The proposed fermentation processes using the mycelium of Aspergillus awamori, Aspergillus niger and Aspergillus oryzae lead to an increase the hydroxytyrosyl and elenolic acid derivatives and could be used at industrial scale to obtain enriched extracts. Full article

This study involves information about the concentrations of nutrients (proteins, phenolic compounds, free amino acids, minerals (Ca, P, and Iron), hardness) in milled rice processed with enzymes; xylanase and cellulase produced by Aspergillus awamori, MTCC 9166 and Trichoderma reese, MTCC164. Brown rice was processed with 60–100% enzyme (40 mL buffer -undiluted) for 30 to 150 min at 30 °C to 50 °C followed by polishing for 20–100 s at a safe moisture level. Multiple linear regression (MLR) and artificial neural network (ANN) models were used for process optimization of enzymes. The MLR correlation coefficient (R²) varied between 0.87–0.90, and the sum of square (SSE) was placed within 0.008–8.25. While the ANN R² (correlation coefficient) varied between 0.97 and 0.9999(1), MSE changed from 0.005 to 6.13 representing that the ANN method has better execution across MLR. The optimized cellulase process parameters (87.2% concentration, 80.1 min process time, 33.95 °C temperature and 21.8 s milling time) and xylanase process parameters (85.7% enzyme crude, 77.1 min process time, 35 °C temperature and 20 s) facilitated the increase of Ca (70%), P (64%), Iron (17%), free amino acids (34%), phenolic compounds (78%) and protein (84%) and decreased hardness (20%) in milled rice. Scanning electron micrographs showed an increased rupture attributing to enzymes action on milled rice. Full article

Fungi are a diverse group of microorganisms that play many roles in human livelihoods. However, the isolation of potential fungal species is the key factor to their utilization in different sectors, including the enzyme industry. Hence, in this study, we used two different fungal repositories—soil and weed leaves—to isolate filamentous fungi and evaluate their potential to produce the cellulase enzyme. The fungal strains were isolated using dichloran rose bengal agar (DRBA) and potato dextrose agar (PDA). For cellulase enzyme production, a rice straw submerged fermentation process was used. The enzyme production was carried out at the different incubation times of 3, 5, and 7 days of culture in submerged conditions with rice straw. Fungal identification studies by morphological and molecular methods showed that the soil colonies matched with Trichoderma reesei, and the weed leaf colonies matched with Aspergillus awamori. These species were coded as T. reesei UMK04 and A. awamori UMK02, respectively. This is the first report of A. awamori UMK02 isolation in Malaysian agriculture. The results of cellulase production using the two fungi incorporated with rice straw submerged fermentation showed that T. reesei produced a higher amount of cellulase at Day 5 (27.04 U/mg of dry weight) as compared with A. awamori (15.19 U/mg of dry weight), and the concentration was significantly different (p < 0.05). Our results imply that T. reesei can be utilized for cellulase production using rice straw. Full article

Solid state fermentation (SsF) is recognized as a suitable process for the production of enzymes using organic residues as substrates. However, only a few studies have integrated an evaluation of the feasibility of applying enzymes produced by SsF into subsequent hydrolyses followed by the production of target compounds, e.g., lactic acid (LA), through submerged-liquid fermentations (SmF). In this study, wheat bran (WB) was used as the substrate for the production of enzymes via SsF by Aspergillus awamori DSM No. 63272. Following optimization, cellulase and glucoamylase activities were 73.63 ± 5.47 FPU/g_ds and 107.10 ± 2.63 U/g_db after 7 days and 5 days of fermentation, respectively. Enzymes were then used for the hydrolysis of the organic fraction of municipal solid waste (OFMSW). During hydrolysis, glucose increased considerably with a final value of 19.77 ± 1.56 g/L. Subsequently, hydrolysates were fermented in SmF by Bacillus coagulans A166 increasing the LA concentration by 15.59 g/L. The data reported in this study provides an example of how SsF and SmF technologies can be combined for the valorization of WB and OFMSW. Full article

Cheese whey (CW) constitutes a dairy industry by-product, with considerable polluting impact, related mostly with lactose. Numerous bioprocessing approaches have been suggested for lactose utilization, however, full exploitation is hindered by strain specificity for lactose consumption, entailing a confined range of end-products. Thus, we developed a CW valorization process generating high added-value products (crude enzymes, nutrient supplements, biopolymers). First, the ability of Aspergillus awamori to secrete β-galactosidase was studied under several conditions during solid-state fermentation (SSF). Maximum enzyme activity (148 U/g) was obtained at 70% initial moisture content after three days. Crude enzymatic extracts were further implemented to hydrolyze CW lactose, assessing the effect of hydrolysis time, temperature and initial enzymatic activity. Complete lactose hydrolysis was obtained after 36 h, using 15 U/mL initial enzymatic activity. Subsequently, submerged fermentations were performed with the produced hydrolysates as onset feedstocks to produce bacterial cellulose (5.6–7 g/L). Our findings indicate a novel approach to valorize CW via the production of crude enzymes and lactose hydrolysis, aiming to unfold the output potential of intermediate product formation and end-product applications. Likewise, this study generated a bio-based material to be further introduced in novel food formulations, elaborating and conforming with the basic pillars of circular economy. Full article

Awamori, the traditional distilled alcoholic beverage of Okinawa, Japan, is brewed with the yeast Saccharomyces cerevisiae. During the distillation process after the fermentation, enormous quantities of distillation residues containing yeast cells must be disposed of, and this has recently been recognized as a major problem both environmentally and economically. Proline, a multifunctional amino acid, has the highest water retention capacity among amino acids. Therefore, distillation residues with large amounts of proline could be useful in cosmetics. Here, we isolated a yeast mutant with high levels of intracellular proline and found a missense mutation (Gln79His) on the PRO1 gene encoding the γ-glutamyl kinase Pro1, a limiting enzyme in proline biosynthesis. The amino acid change of Gln79 to His in Pro1 resulted in desensitization to the proline-mediated feedback inhibition of GK activity, leading to the accumulation of proline in cells. Biochemical and in silico analyses showed that the amino acid residue at position 79 is involved in the stabilization of the proline binding pocket in Pro1 via a hydrogen-bonding network, which plays an important role in feedback inhibition. Our current study, therefore, proposed a possible mechanism underlying the feedback inhibition of γ-glutamyl kinase activity. This mechanism can be applied to construct proline-accumulating yeast strains to effectively utilize distillation residues. Full article

The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the koji fungi cultivation step. Furthermore, we describe the history of the koji fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each koji fungi. We also report the latest research progress on this topic. Full article

Hepatocellular carcinoma (HCC) is the most common cancer in humans. Despite advances in its treatment, liver cancer remains one of the most difficult cancers to treat. This study aimed to investigate the ameliorative action and potential mechanism of Aspergillus awamori (ASP) administration against the initiation process of liver carcinogenesis induced by diethylnitrosamine (DEN) in male Wistar rats. Seventy-two male rats were divided equally into eight groups as follows, Group 1: untreated control; Group 2: DEN (200 mg/kg bw) intra-peritoneally for the initiation of HCC; Groups 3–5: DEN + ASP at a dose of 1, 0.5, and 0.25 mg/kg bw and groups 6–8: ASP at a dose of 1, 0.5, and 0.25 mg/kg bw. Supplementation of A. awamori significantly lightened the adverse impacts induced by DEN via restoring the leukogram to normal, lowering the elevated serum aspartate aminotransferase (AST), alanine transaminase (ALT), and γ-glutamyl transferase (GGT), and alkaline phosphatase (ALP). Furthermore, it enhanced the hepatic antioxidant capacity through increasing the reduced glutathione (GSH) level and catalase (CAT) activity with a marked reduction in malondialdehyde (MDA) level. In addition, it decreased the positive GST-P foci. Likewise, a significant alteration of DEN-associated hepatocarcinogenesis occurred through inhibiting cytochrome P450 (Cyp19) and activating p53 gene expression. In conclusion, supplementation of A. awamori counteracts the negative effects of DEN, inhibits the early development of GST-P-positive foci and could be used as a new alternative strategy for its chemo-preventive effect in liver cancer. To the best of our knowledge, the present study is the first to report the hepato-protective effect of A. awamori in induced hepatocarcinogenesis. Full article

Mycotoxigenic fungi have attracted special attention due to their threat to food security and toxicity to human health. Aqueous extract of Zingiber officinale Roscoe was used as reducing and capping agent for the synthesis of silver (AgNPs), copper (CuNPs), and zinc oxide (ZnONPs) nanoparticles. UV-Visible spectra of the AgNPs, CuNPs, and ZnONPs showed absorption peaks at λ_max 416 nm, 472 nm, and 372 nm, respectively. Zeta potential of AgNPs, CuNPs, and ZnONPs were −30.9, −30.4 and −18.4 mV, respectively. ZnONPs showed the highest activity against Aspergillus awamori ZUJQ 965830.1 (ZOI 20.9 mm and MIC 24.7 µg/mL). TEM micrographs of ZnONPs-treated A. awamori showed cracks and pits in the cell wall, liquefaction of the cytoplasmic content, making it less electron-dense. The sporulation and ochratoxin A production of A. awamori was inhibited by ZnONPs in a concentration-dependent pattern. The inhibition percentage of OTA were 45.6, 84.78 and 95.65% for 10, 15, 20 of ZnONPs/mL, respectively. Full article

Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected. The 2,2-diphenyl-1-picrylhydrazyl assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate, and β-carotene bleaching assay were used for antioxidant activity of samples. The tolerance of both strains to artificial gastric juice and bile salts (Oxgall) was more than 90%. Additionally, both strains did not produce β-glucuronidase and were resistant to gentamicin, kanamycin, streptomycin, and ciprofloxacin. After fermentation of black gamju with each strain, the number of viable lactic acid bacteria increased to 8.25–8.95 log colony forming unit/mL, but the pH value of fermented samples decreased more (to pH 3.33–3.41) than that of control (pH 4.37). L. brevis KU15151 showed higher adhesion activity to HT-29 cells and antioxidant effects than P. pentosaceus SC28 in three antioxidant assays. Full article

Sorghum bran, a starch rich food processing waste, was investigated for the production of glucoamylase in submerged fungal fermentation using Aspergillus awamori. The fermentation parameters, such as cultivation time, substrate concentration, pH, temperature, nitrogen source, mineral source and the medium loading ratio were investigated. The glucoamylase activity was improved from 1.90 U/mL in an initial test, to 19.3 U/mL at 10% (w/v) substrate concentration, pH 6.0, medium loading ratio of 200 mL in 500 mL shaking flask, with the addition of 2.5 g/L yeast extract and essential minerals. Fermentation using 2 L bioreactors under the optimum conditions resulted in a glucoamylase activity of 23.5 U/mL at 72 h, while further increase in sorghum bran concentration to 12.5% (w/v) gave an improved gluco-amylase activity of 37.6 U/mL at 115 h. The crude glucoamylase solution was used for the enzymatic hydrolysis of the sorghum bran. A sorghum bran hydrolysis carried out at 200 rpm, 55 °C for 48 h at a substrate loading ratio of 80 g/L resulted in 11.7 g/L glucose, similar to the results obtained using commercial glucoamylase. Large-scale sorghum bran hydrolysis in 2 L bioreactors using crude glucoamylase solution resulted in a glucose concentration of 38.7 g/L from 200 g/L sorghum bran, corresponding to 94.1% of the theoretical hydrolysis yield. Full article

The synthesis and properties of submicrocontainers with a shell of nanoparticles of silicon dioxide and a core of polymerized 3-(Trimethoxysilyl) propyl methacrylate loaded with 5-Dichloro-2-n-octyl-4-isothiazolin-3-one (DCOIT) are considered. The resulting containers were characterized by scanning electron microscopy SEM, laser correlation spectroscopy and thermogravimetric analysis. The obtained submicrocontainers show low polydispersity with a small increase in size in comparison with the initial droplet size of the Pickering emulsion. The Zeta potential of the final containers was sufficiently negative at pH7 to be stable. The maximum release of encapsulated biocide was observed over approximately 24–27 h with a lease of about 78% of the encapsulated biocide during 3.5 h. The effectiveness of the encapsulated biocide by the Pickering emulsion technique was studied by tests on the growth rate of a microfungi colony (Aspergillus niger, Aspergillus awamori) and the growth rate of the bacteria Bacillus cereus. The test shows that the submicrocontainers of DCOIT facilitate a growth inhibition of 70% against 52% for the free biocide after 5 days; this is due to the fact that free biocide loses its activity promptly, while the encapsulated biocide is released gradually, and thus retains its effectivity for a longer time. Full article