Journal Description
Fermentation
Fermentation
is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubAg, FSTA, Inspec, CAPlus / SciFinder, and other databases.
- Journal Rank: JCR - Q2 (Biotechnology & Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 14.3 days after submission; acceptance to publication is undertaken in 2.8 days (median values for papers published in this journal in the second half of 2023).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.7 (2022);
5-Year Impact Factor:
4.5 (2022)
Latest Articles
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products
Fermentation 2024, 10(6), 298; https://doi.org/10.3390/fermentation10060298 - 4 Jun 2024
Abstract
Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, in which LAB play a fundamental role, is one of the oldest methods of food preservation. LAB survival and viability in various food
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Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, in which LAB play a fundamental role, is one of the oldest methods of food preservation. LAB survival and viability in various food products are of great importance. During technological processes, external physicochemical stressors appear often in combinations. To ensure the survival of LAB, adjustment of optimal physicochemical conditions should be considered. LAB strains should be carefully selected for particular food matrices and the technological processes involved. The LAB’s robustness to different environmental stressors includes different defense mechanisms against stress, including the phenomenon of adaptation, and cross-protection. Recently established positive health effects and influence on human wellbeing have caused LAB to be some of the most desirable microorganisms in the food industry. A good understanding of LAB defense and adaptation mechanisms can lead to both optimization of food production and storage conditions, as well as to obtaining LAB strains with increased tolerance to stressors. Hopefully, as a result, the final food product with naturally present or added LAB can achieve outstanding quality and safety with health benefits that meet consumer expectations.
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(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)
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Molecular Markers and Regulatory Networks in Solventogenic Clostridium Species: Metabolic Engineering Conundrum
by
Tinuola Olorunsogbon, Christopher Chukwudi Okonkwo and Thaddeus Chukwuemeka Ezeji
Fermentation 2024, 10(6), 297; https://doi.org/10.3390/fermentation10060297 - 4 Jun 2024
Abstract
Solventogenic Clostridium species are important for establishing the sustainable industrial bioproduction of fuels and important chemicals such as acetone and butanol. The inherent versatility of these species in substrate utilization and the range of solvents produced during acetone butanol–ethanol (ABE) fermentation make solventogenic
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Solventogenic Clostridium species are important for establishing the sustainable industrial bioproduction of fuels and important chemicals such as acetone and butanol. The inherent versatility of these species in substrate utilization and the range of solvents produced during acetone butanol–ethanol (ABE) fermentation make solventogenic Clostridium an attractive choice for biotechnological applications such as the production of fuels and chemicals. The functional qualities of these microbes have thus been identified to be related to complex regulatory networks that play essential roles in modulating the metabolism of this group of bacteria. Yet, solventogenic Clostridium species still struggle to consistently achieve butanol concentrations exceeding 20 g/L in batch fermentation, primarily due to the toxic effects of butanol on the culture. Genomes of solventogenic Clostridium species have a relatively greater prevalence of genes that are intricately controlled by various regulatory molecules than most other species. Consequently, the use of genetic or metabolic engineering strategies that do not consider the underlying regulatory mechanisms will not be effective. Several regulatory factors involved in substrate uptake/utilization, sporulation, solvent production, and stress responses (Carbon Catabolite Protein A, Spo0A, AbrB, Rex, CsrA) have been identified and characterized. In this review, the focus is on newly identified regulatory factors in solventogenic Clostridium species, the interaction of these factors with previously identified molecules, and potential implications for substrate utilization, solvent production, and resistance/tolerance to lignocellulose-derived microbial inhibitory compounds. Taken together, this review is anticipated to highlight the challenges impeding the re-industrialization of ABE fermentation, and inspire researchers to generate innovative strategies for overcoming these obstacles.
Full article
(This article belongs to the Special Issue Research with Clostridium Species in Biofuel and Biochemical Product Production)
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Open AccessArticle
Enhancing Biohydrogen Production: The Role of Iron-Based Nanoparticles in Continuous Lactate-Driven Dark Fermentation of Powdered Cheese Whey
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Deborah Leroy-Freitas, Raúl Muñoz, Leonardo J. Martínez-Mendoza, Cristina Martínez-Fraile and Octavio García-Depraect
Fermentation 2024, 10(6), 296; https://doi.org/10.3390/fermentation10060296 - 3 Jun 2024
Abstract
Here, a comprehensive investigation was conducted under various operational strategies aimed at enhancing biohydrogen production via dark fermentation, with a specific focus on the lactate metabolic pathway, using powdered cheese whey as a substrate. Initially, a batch configuration was tested to determine both
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Here, a comprehensive investigation was conducted under various operational strategies aimed at enhancing biohydrogen production via dark fermentation, with a specific focus on the lactate metabolic pathway, using powdered cheese whey as a substrate. Initially, a batch configuration was tested to determine both the maximum hydrogen yield (100.2 ± 4.2 NmL H2/g CODfed) and the substrate (total carbohydrates) consumption efficiency (94.4 ± 0.8%). Subsequently, a transition to continuous operation was made by testing five different operational phases: control (I), incorporation of an inert support medium for biomass fixation (II), addition of carbon-coated, zero-valent iron nanoparticles (CC-nZVI NPs) at 100 mg/L (III), and supplementation of Fe2O3 nanoparticles at concentrations of 100 mg/L (IV) and 300 mg/L (V). The results emphasized the critical role of the support medium in stabilizing the continuous system. On the other hand, a remarkable increase of 10% in hydrogen productivity was observed with the addition of Fe2O3 NPs (300 mg/L). The analysis of the organic acids’ composition unveiled a positive correlation between high butyrate concentrations and improved volumetric hydrogen production rates (25 L H2/L-d). Moreover, the presence of iron-based NPs effectively regulated the lactate concentration, maintaining it at low levels. Further exploration of the bacterial community dynamics revealed a mutually beneficial interaction between lactic acid bacteria (LAB) and hydrogen-producing bacteria (HPB) throughout the experimental process, with Prevotella, Clostridium, and Lactobacillus emerging as the predominant genera. In conclusion, this study highlighted the promising potential of nanoparticle addition as a tool for boosting biohydrogen productivity via lactate-driven dark fermentation.
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(This article belongs to the Special Issue Fermentative Biohydrogen Production)
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Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder
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Chiara La Torre, Pierluigi Plastina, Erika Cione, Argyro Bekatorou, Theano Petsi and Alessia Fazio
Fermentation 2024, 10(6), 295; https://doi.org/10.3390/fermentation10060295 - 2 Jun 2024
Abstract
(1) Objectives: Traditional kombucha (K) is a fermented beverage obtained from black or green tea infusion. Besides traditional substrates, the possibility of using alternative ingredients resulted in changes in metabolic profile and biological activity. The aim of this work was to study an
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(1) Objectives: Traditional kombucha (K) is a fermented beverage obtained from black or green tea infusion. Besides traditional substrates, the possibility of using alternative ingredients resulted in changes in metabolic profile and biological activity. The aim of this work was to study an alternative kombucha (KJ) prepared by the addition of jujube powder to black tea. (2) Materials and Methods: Changes in pH, protein, sugars, phenolic (TPC), flavonoid (TFC), and vitamin C and B12 content were evaluated at different time points over a period of 45 days. The identification of polyphenols by HPLC DAD and the antioxidant capacity by DPPH, ABTS, and FRAP tests of all samples was also carried out. (3) Results: The results showed higher protein, total phenolic content, and antioxidant capacity in KJ samples than in K ones. Vitamin C content increased during fermentation and reached its maximum concentration on day 45 (7.1 ± 0.3 mg/100 mL) for KJ. Caffeine in the supplemented samples was the main biocompound among those identified. Vitamin B12 formed on day 4 in K and after 24 h in KJ samples, remaining constant at the initial value of 2.30 ± 0.01 mg/100 mL up to day 45. (4) Conclusions: The results highlight that the fortification of kombucha with jujubes improved its biological activity and the content of bioactive compounds.
Full article
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)
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Open AccessArticle
Exploring the Potential Lipid-Lowering and Weight-Reducing Mechanisms of FH06 Fermented Beverages Based on Non-Targeted Metabolomics and Network Pharmacology
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Haoming Wang, Ting Wang, Jinghan Wang, Ronghan Liu, Yingying Cui, Xiurong Wu, Rui Dai, Yanglin Wu, Xiangzhen Nie, Xiantao Yan and Ruixia Gu
Fermentation 2024, 10(6), 294; https://doi.org/10.3390/fermentation10060294 - 2 Jun 2024
Abstract
Investigating the intricate pathways through which FH06 fermentation broth exerts lipid-lowering and weight-loss effects is pivotal for advancing our comprehension of metabolic regulation and therapeutic interventions. Ultrahigh-performance liquid chromatography quadrupole electrostatic field orbit trap mass spectrometry (UHPLC-QE-MS) detection and the ChEMBL database were
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Investigating the intricate pathways through which FH06 fermentation broth exerts lipid-lowering and weight-loss effects is pivotal for advancing our comprehension of metabolic regulation and therapeutic interventions. Ultrahigh-performance liquid chromatography quadrupole electrostatic field orbit trap mass spectrometry (UHPLC-QE-MS) detection and the ChEMBL database were used to determine the effective compounds in the FH06 fermentation broth and predict their targets. The TTD database and DisGeNET database were used to query obesity-related targets. The STRING database was used to construct protein interaction information. The Gene Ontology (GO) database and the Kyoto Encyclopedia of Genes and Genomes (KEGG) database were used to perform biological function annotation (GO) and KEGG pathway enrichment analyses of the targets. Results: A total of 85 effective compounds were screened from the fermentation broth of FH06; these compounds may act on TP53, PPARG, TNF, and other targets through 10 signaling pathways, such as the chemical carcinogenesis-receptor activation and lipid and atherosclerosis pathways, and exert pharmacological effects, such as hypoglycemic effects and weight loss. They also have anti-inflammatory, antioxidant, antitumor, and immunoregulatory effects. These findings reveal the active ingredients of FH06 fermentation broth and its multi-target and multi-channel characteristics in lipid lowering and weight loss. This study has positive implications for the clinical treatment of obesity using FH06, providing a theoretical and scientific basis for further developing of FH06-assisted lipid-lowering products.
Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 3rd Edition)
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Open AccessArticle
Microbial Characterisation of a Two-Stage Anaerobic Digestion Process for Conversion of Agri-Based Feedstock in Biogas and Long-Chain Fatty Acids in a Circular Economy Framework
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Elisabetta Fanfoni, Erika Sinisgalli, Alessandra Fontana, Mariangela Soldano, Mirco Garuti and Lorenzo Morelli
Fermentation 2024, 10(6), 293; https://doi.org/10.3390/fermentation10060293 - 31 May 2024
Abstract
In addition to energy recovery, the anaerobic digestion of agro-industrial byproducts can also produce different high-value-added compounds. Two-stage and single-stage reactors were compared for microbial communities’ selection and long-chain fatty acid (LCFA) accumulation to investigate which microbial genera are most linked to the
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In addition to energy recovery, the anaerobic digestion of agro-industrial byproducts can also produce different high-value-added compounds. Two-stage and single-stage reactors were compared for microbial communities’ selection and long-chain fatty acid (LCFA) accumulation to investigate which microbial genera are most linked to the production of these compounds. The microbial communities present in the two reactors’ configuration in the steady state were characterised by 16S rRNA amplicon sequencing, while LCFAs were extracted and quantified from digestate samples by gas chromatography. The results showed the differentiation of the microbially dominant families in the two setups: Defluviitaleaceae and Clostridiaceae in the acidogenic and methanogenic reactor of the two-stage reaction respectively, while Dysgonomonadaceae in the single-stage set-up. LCFA accumulation was significantly detected only in the acidogenic reactor, with palmitic (2764 mg/kg), linoleic (1795 mg/kg) and stearic (1751 mg/kg) acids as the most abundant. The dominance of Defluviitaleaceae UCG 011, along with the low abundance of the LCFA oxidiser Syntrophomonas spp. in the acidogenic reactor, could be linked to the accumulation of such compounds. Therefore, the different microbial communities shaped by the two reactors’ configuration affected the accumulation of LCFAs, indicating that the two-stage anaerobic digestion of agro-industrial byproducts was more effective than single-stage digestion.
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(This article belongs to the Section Industrial Fermentation)
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Identifying a Role of Polysaccharides from Agaricus Blazei Murill in Combating Skin Photoaging: The Effect of Antioxidants on Fibroblast Behavior
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Feiqian Di, Wenjing Cheng, Luyao Li, Chunhong Pu, Ruiliang Sun, Jiachan Zhang, Changtao Wang and Meng Li
Fermentation 2024, 10(6), 292; https://doi.org/10.3390/fermentation10060292 - 30 May 2024
Abstract
Irradiation with ultraviolet A (UVA) plays an important role in the pathogenesis of skin photoaging since it increases oxidative stress and inflammation in the epidermis. There is an urgent need to screen, investigate, and apply the potential anti-photoaging active ingredients. Agaricus blazei Murill
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Irradiation with ultraviolet A (UVA) plays an important role in the pathogenesis of skin photoaging since it increases oxidative stress and inflammation in the epidermis. There is an urgent need to screen, investigate, and apply the potential anti-photoaging active ingredients. Agaricus blazei Murill (ABM) polysaccharides have a wide range of promising pharmacological applications. Previous studies have confirmed their antioxidant effect, but whether it has an anti-photoaging effect is unclear. In this study, two ABM polysaccharides (AB-J and AB-K) were obtained to discuss the potential photodamage-protective capacity. The free radical scavenging abilities in vitro, the safety assessment, and their protective effects and mechanisms on UVA-induced human fibroblasts (HSFs) were evaluated. The intracellular antioxidant enzyme levels and extracellular matrix proteins, such as COL-I and ELN, were significantly accelerated, and metalloproteinases (MMP-1, and MMP-9) were decreased by AB-J and AB-K. The Keap-1-Nrf2/ARE signaling pathway was activated, thus inducing the upregulated expression of downstream genes (Ho-1 and Nqo-1). The suppression of P38 and Jnk1 by AB-J and AB-K was speculated to be the inducer of the activation of the Keap-1-Nrf2/ARE signaling pathway. Owing to the excellent exhibition of AB-J, its safety assessment and the structural characterization are discussed further.
Full article
(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature
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Aleksandra Szydłowska, Dorota Zielińska, Barbara Sionek and Danuta Kołożyn-Krajewska
Fermentation 2024, 10(6), 291; https://doi.org/10.3390/fermentation10060291 - 30 May 2024
Abstract
Recently, there has been worldwide growth in consumer nutrition awareness, which has resulted in a market-driven increase in the demand for “functional food”, which, in addition to traditional nutrients, also contains ingredients with specific properties that have a beneficial effect on human health.
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Recently, there has been worldwide growth in consumer nutrition awareness, which has resulted in a market-driven increase in the demand for “functional food”, which, in addition to traditional nutrients, also contains ingredients with specific properties that have a beneficial effect on human health. One of the types of functional food is so-called “probiotic food”, which includes, for example, frozen desserts. These products appear attractive to the consumer because of their sensory, nutritional and refreshing qualities. Due to progress in science, genetics, the acquisition of new sources of probiotic microorganisms and new plant varieties, the beneficial effects of the characteristic metabolites of the microbiome—so-called postbiotics—and also aspects of NGPs (Next Generation Probiotics), work is under way to optimize the technology used during the production of such products. At the same time, there is an observed market-based increase in the supply of new formulations based only on plant-origin materials with different technological modifications, including prebiotic enrichment, which allows for the production of a synbiotic product. Therefore, the objective of this study is a narrative review, in combination with the authors’ own experiments, concerning the impact of various factors on functional, plant-origin frozen desserts, from the point of view of maintaining their quality.
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(This article belongs to the Section Fermentation for Food and Beverages)
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Bioproduction of 2-Phenylethanol by Yarrowia lipolytica on Sugar Beet Molasses as a Low-Cost Substrate
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Sara Mitri, Nicolas Louka, Tristan Rossignol, Richard G. Maroun and Mohamed Koubaa
Fermentation 2024, 10(6), 290; https://doi.org/10.3390/fermentation10060290 - 30 May 2024
Abstract
2-phenylethanol (2-PE) is a valuable aromatic alcohol with diverse applications in cosmetics, food, beverages, and pharmaceutical industries. Currently, 2-PE is produced either through chemical synthesis or by extraction from plant materials. However, both conventional production methods have their own limitations. Therefore, there is
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2-phenylethanol (2-PE) is a valuable aromatic alcohol with diverse applications in cosmetics, food, beverages, and pharmaceutical industries. Currently, 2-PE is produced either through chemical synthesis or by extraction from plant materials. However, both conventional production methods have their own limitations. Therefore, there is a need for more eco-friendly and cost-effective approaches to produce natural 2-PE. Biotechnological routes, particularly microbial fermentations, hold promise for natural 2-PE production, especially when using low-cost substrates. In this study, 2-PE was produced by de novo synthesis via the shikimate pathway, using the yeast Yarrowia lipolytica in a medium composed of sugar beet molasses (SBM) and yeast extract (YE) as carbon and nitrogen sources, respectively. A genetically engineered strain was generated, in which the SUC2 gene was transformed, expressing the invertase enzyme, enabling Y. lipolytica to efficiently utilize SBM as a cost-effective substrate. A central composite design allowed for the optimization of the concentrations of the carbon and nitrogen sources, resulting in approximately 0.71 g(2-PE)/L(culture medium). The results obtained highlight the potential of utilizing SBM as a low-cost substrate for 2-PE production, advancing biotechnological approaches in fragrance synthesis.
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(This article belongs to the Special Issue Production of Added-Value Products from Renewable Resources and Engineered Cell Factories)
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Open AccessReview
Harnessing the Potential of Sludge Fermentation Liquid to Induce Partial Nitrification
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Xu Wang, Cancan Jiang, Danhua Wang, Lijing Fan, Yang Yang, Tiancheng Yang, Jiang Peng, Xinyuan Zhang and Xuliang Zhuang
Fermentation 2024, 10(6), 289; https://doi.org/10.3390/fermentation10060289 - 30 May 2024
Abstract
Extra energy consumption, inefficient nitrogen removal, and excessive sludge production are major challenges faced by wastewater treatment plants (WWTPs) that rely on the traditional activated sludge process. Fermentation of wasted activated sludge (WAS) and novel nitrogen removal technologies based on partial nitrification (PN)
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Extra energy consumption, inefficient nitrogen removal, and excessive sludge production are major challenges faced by wastewater treatment plants (WWTPs) that rely on the traditional activated sludge process. Fermentation of wasted activated sludge (WAS) and novel nitrogen removal technologies based on partial nitrification (PN) have emerged as promising solutions to these issues. Recent studies have revealed an innovative strategy that integrates these two processes by supplementing fermentation liquid into activated sludge to induce PN. This review summarizes the research progress on PN establishment induced by the fermentation process. The microbiology and establishment methods of PN are briefly introduced, followed by a detailed discussion on the process, influencing factors, and product characteristics of WAS fermentation. The core section focuses on the side-stream and main-stream approaches of fermentation-induced PN, comparing their performance and application prospects. The potential mechanisms are explored, with an emphasis on the roles of free ammonia for the side-stream approach and the high tolerance of ammonium oxidizers to in-site fermentation stress for the main-stream approach. Finally, the limitations of the current research and future perspectives are discussed, highlighting the need for further investigation into microbial ecology, process optimization, and long-term stability. This review aims to provide insights into the synergistic integration of WAS fermentation and PN for sustainable and energy-efficient wastewater treatment.
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(This article belongs to the Special Issue Treatment of Municipal Wastewater by Anaerobic Biotechnology)
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Identification and Characterization of Yeast Species Isolated from Cornus kousa Fruits in Japan
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Norihiro Otani, Kieu D. M. Nguyen, Atsushi Hirokawa, Yasuharu Kanki, Hyun-Sik Yun, Yoshiaki Maeda, Wenchao Gu, Yoichiro Takahashi and Takehito Sugasawa
Fermentation 2024, 10(6), 288; https://doi.org/10.3390/fermentation10060288 - 30 May 2024
Abstract
The Cornus kousa tree, which is of Asian origin, is often cultivated for ornamental purposes and used in traditional medicine. The tree produces sugar-rich fruits, which are potential habitats for natural yeasts. The identification of new yeast strains has many advantages for the
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The Cornus kousa tree, which is of Asian origin, is often cultivated for ornamental purposes and used in traditional medicine. The tree produces sugar-rich fruits, which are potential habitats for natural yeasts. The identification of new yeast strains has many advantages for the industry and research. This study aimed to isolate and identify yeast species from C. kousa fruits and to understand their microbial ecology. Ripe and rotten fruits, which had fallen on the ground naturally, were collected and soaked in culture media, followed by plate spreading for colony growth. The morphological examination revealed three distinct colony types, including two from the ripe fruits and one from the rotten fruits. The analysis of the internal transcribed spacer 1 region indicated three yeast strains corresponding to the three colony types: Torulaspora delbrueckii and Pichia kluyveri from the ripe fruits and Saccharomyces cerevisiae from the rotten fruits. The metabolic characterizations demonstrated that all three yeasts efficiently consumed glucose and produced alcohol. S. cerevisiae exhibited the strongest fermentation ability and the highest growth rate. These findings showed that Cornus kousa fruit is a source of diverse yeast species, with distinct species associated with different states of fruit decomposition.
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(This article belongs to the Section Fermentation for Food and Beverages)
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Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study
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Diana Melo Ferreira, Susana Machado, Liliana Espírito Santo, Anabela S. G. Costa, Floricuța Ranga, Maria Simona Chiș, Josman D. Palmeira, Maria Beatriz P. P. Oliveira, Rita C. Alves and Helena Ferreira
Fermentation 2024, 10(6), 287; https://doi.org/10.3390/fermentation10060287 - 29 May 2024
Abstract
Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization
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Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p > 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 × 102 to 3.00 × 104–2.01 × 107 colony forming units/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.
Full article
(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products: 5th Edition)
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The Impact of Lactobacillus delbrueckii Hepatic Metabolism in Post-Weaning Piglets
by
Xiaolong Wang, Longteng Ma, Zhuying Liu and Xinguo Huang
Fermentation 2024, 10(6), 286; https://doi.org/10.3390/fermentation10060286 - 28 May 2024
Abstract
Lactobacillus delbrueckii garners interest for its contributions to gut microecological balance, diarrheal prevention and treatment, immune modulation, growth promotion, and meat quality enhancement in livestock. However, its impact on the gut microbiota and liver metabolism in weaned piglets is less documented. This study
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Lactobacillus delbrueckii garners interest for its contributions to gut microecological balance, diarrheal prevention and treatment, immune modulation, growth promotion, and meat quality enhancement in livestock. However, its impact on the gut microbiota and liver metabolism in weaned piglets is less documented. This study involved 80 Duroc-Landrace-Yorkshire weaned piglets aged 28 days, randomized into two groups with four replicates each and ten piglets per replicate. Over a 28-day period, the piglets were fed either a basal diet (control group) or the same diet supplemented with 0.1% Lactobacillus delbrueckii microcapsules (≥1.0 × 1010 CFU/g) (Lactobacillus delbrueckii group). The principal findings are as follows: During the initial phase of the experiment, supplementation with Lactobacillus delbrueckii increased the levels of L-phenylalanine and L-lysine in the liver while reducing the L-alanine levels, thereby enhancing the aminoacyl–tRNA synthesis pathway in weaned piglets. In the later phase, Lactobacillus delbrueckii supplementation boosted the liver arachidonic acid content, strengthening the arachidonic acid metabolic pathway in the piglets. The gut microbiota and their metabolites likely play a role in regulating these processes. These results indicate that, compared to the control group, Lactobacillus delbrueckii reduced weaning stress-induced liver damage and metabolic disorders, increased liver glycogen content, and enhanced liver antioxidant function by improving the metabolism of lipids and carbohydrates. Consequently, the liver functioned more healthily.
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(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition)
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Open AccessCommunication
Demonstrating Pilot-Scale Gas Fermentation for Acetate Production from Biomass-Derived Syngas Streams
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Pedro Acuña López, Stefano Rebecchi, Elodie Vlaeminck, Koen Quataert, Christian Frilund, Jaana Laatikainen-Luntama, Ilkka Hiltunen, Karel De Winter and Wim K. Soetaert
Fermentation 2024, 10(6), 285; https://doi.org/10.3390/fermentation10060285 - 28 May 2024
Abstract
Gas fermentation is gaining attention as a crucial technology for converting gaseous feedstocks into value-added chemicals. Despite numerous efforts over the past decade to investigate these innovative processes at a lab scale, to date, the evaluation of the technologies in relevant industrial environments
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Gas fermentation is gaining attention as a crucial technology for converting gaseous feedstocks into value-added chemicals. Despite numerous efforts over the past decade to investigate these innovative processes at a lab scale, to date, the evaluation of the technologies in relevant industrial environments is scarce. This study examines the fermentative production of acetate from biomass-derived syngas using Moorella thermoacetica. A mobile gas fermentation pilot plant was coupled to a bubbling fluidized-bed gasifier with syngas purification to convert crushed bark-derived syngas. The syngas purification steps included hot filtration, catalytic reforming, and final syngas cleaning. Different latter configurations were evaluated to enable a simplified syngas cleaning configuration for microbial syngas conversion compared to conventional catalytic synthesis. Fermentation tests using ultra-cleaned syngas showed comparable microbial growth (1.3 g/L) and acetate production (22.3 g/L) to the benchmark fermentation of synthetic gases (1.2 g/L of biomass and 25.2 g/L of acetate). Additional fermentation trials on partially purified syngas streams identified H2S and HCN as the primary inhibitory compounds. They also indicated that caustic scrubbing is an adequate and simplified final gas cleaning step to facilitate extended microbial fermentation. Overall, this study shows the potential of gas fermentation to valorize crude gaseous feedstocks, such as industrial off-gases, into platform chemicals.
Full article
(This article belongs to the Special Issue Microbial Fixation of CO2 to Fuels and Chemicals)
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Open AccessArticle
Immunomodulatory Effects Associated with Lactofermented Cherry Beverage Consumption in Rats
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María Garrido, Bruno Navajas-Preciado, Sara Martillanes, Javier Rocha-Pimienta and Jonathan Delgado-Adámez
Fermentation 2024, 10(6), 284; https://doi.org/10.3390/fermentation10060284 - 28 May 2024
Abstract
Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety)
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Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety) and analyse the effects of its ingestion on (i) circulating serum levels of melatonin and serotonin, (ii) inflammatory response, and iii) serum total antioxidant capacity in rats (Rattus norvegicus). For cherry-based fermented beverage manufacturing, the cherries were washed, the stems and woody endocarps were removed, and ascorbic acid was added (to avoid enzymatic browning). After the homogenisation of the cherry fruit, lactic acid bacteria were inoculated, and the fermentation process was conducted for 36 h. The main bioactive compounds in the cherry beverage were characterised, as well as their total antioxidant capacity. Moreover, an in vivo assay was developed, in which rats ingested the fermented beverage ad libitum for seven days. The inflammatory mediators, the total antioxidant capacity, and the serum levels of melatonin and serotonin were measured. Based on these results, the intake of the cherry-based fermented beverage assayed in this study increased the total antioxidant status of rats, elevated the melatonin and serotonin levels in the serum, and improved the regulation of the inflammatory systemic processes.
Full article
(This article belongs to the Special Issue Application of Bacillus in Fermented Food)
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The Macroalga Kappaphycus alvarezii as a Potential Raw Material for Fermentation Processes within the Biorefinery Concept: Challenges and Perspectives
by
Adam Tabacof, Verônica Calado and Nei Pereira, Jr.
Fermentation 2024, 10(6), 283; https://doi.org/10.3390/fermentation10060283 - 28 May 2024
Abstract
Seaweed is a fast-growing biomass source that is currently studied as feedstock for sustainable industrial production in a wide variety of markets. Being composed mostly of polysaccharides, macroalgae can be integrated in biorefineries for obtaining bioproducts via fermentation. Kappaphycus alvarezii has been introduced
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Seaweed is a fast-growing biomass source that is currently studied as feedstock for sustainable industrial production in a wide variety of markets. Being composed mostly of polysaccharides, macroalgae can be integrated in biorefineries for obtaining bioproducts via fermentation. Kappaphycus alvarezii has been introduced experimentally to Brazil’s south coastline in 1995 and is now cultivated on a large scale to keep up with the high carrageenan demand in various industrial sectors. In this review article, an introduction is given on renewable biomass and environmental issues, focusing especially on third-generation biomass and its promising features and use advantages. Later on, the processing of K. alvarezii for the use of its saccharide portion for fermentative processes is approached. The current state of research conducted alongside challenges and hurdles in K. alvarezii hydrolysate fermentation processes provides insight into future studies needed to make new fermentation processes viable. Next, some fermentation products are discussed, and the metabolism of galactose in microorganisms is also presented to bring to light other possible fermentation products that are not yet, but can be, obtained from K. alvarezii. Finally, a simple and comprehensive scheme for K. alvarezii fermentation biorefinery is presented to demonstrate a generic example for a possible configuration for obtaining valuable bio-products. In the literature, production of ethanol and lactic acid were already reported from K. alvarezii. This review aims to help envision new industrial processes that can be developed for this most valuable macroalga.
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(This article belongs to the Special Issue Algae—the Medium of Bioenergy Conversion: 2nd Edition)
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Characteristics of Isolated Lactic Acid Bacteria and Their Application in High-Moisture Broccoli Waste Silage
by
Chenfei Dong and Jie Yuan
Fermentation 2024, 10(6), 282; https://doi.org/10.3390/fermentation10060282 - 28 May 2024
Abstract
Four lactic acid bacteria (LAB) strains isolated from naturally ensiled broccoli waste were characterized, and their effects on the fermentation quality of high-moisture broccoli waste silage were studied. The four isolated strains were assessed using the morphological, physiological and biochemical tests. The four
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Four lactic acid bacteria (LAB) strains isolated from naturally ensiled broccoli waste were characterized, and their effects on the fermentation quality of high-moisture broccoli waste silage were studied. The four isolated strains were assessed using the morphological, physiological and biochemical tests. The four strains were added to broccoli waste at three moisture contents (90%, W0; 87%, W1; 80%, W2) and ensiled for 60 days. All strains (CB89, CB94, CB112, and CB120) grew at 15–45 °C, pH 3.0–7.0, and in 3.0–6.5% NaCl and were identified as Lactiplantibacillus plantarum by 16S rDNA sequencing. Inoculation of CB120 significantly (p < 0.05) increased lactic acid, starch, and non-structural carbohydrate content, and significantly (p < 0.05) decreased pH values and aerobic bacteria count compared with control (CK) at all three moisture contents. In conclusion, CB120 improved the fermentation quality and nutritional value of broccoli waste silage at three moisture contents and could be applied as a promising additive for high-moisture material.
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(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
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Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts
by
Anna-Lena Kertsch, Michael Brysch-Herzberg, Kai Ostermann and Thomas Henle
Fermentation 2024, 10(6), 281; https://doi.org/10.3390/fermentation10060281 - 28 May 2024
Abstract
In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wort. Consequences of dicarbonyl compounds for yeast metabolism are widely unknown. In
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In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wort. Consequences of dicarbonyl compounds for yeast metabolism are widely unknown. In the present study, the handling of 3-DG and 3-DM by Saccharomyces strains from different habitats in wort and during beer fermentation was investigated. We show that beer yeast strains induced a faster 3-DG degradation in Pilsner wort and were additionally more stress-resistant to 3-DG compared to yeasts isolated from natural habitats. In fermentation experiments comparing a light wort and a dark wort prepared from malt extracts, it could be shown that high levels of 3-DM in dark wort influence the utilization of 3-DG by yeasts, and thus higher levels of 3-DG remain in the wort. Beer yeast strains showed an increased formation of 3-deoxyfructose (3-DF) with up to 220 µM, which is possibly due to a preferred metabolization of 3-DM, as indicated by the low degradation rate of 3-DG. In contrast, yeasts isolated from natural habitats produced significantly lower amounts of 3-DF. This suggests an adaptation of technologically used yeasts to metabolization of dicarbonyl compounds, possibly as a result of beer yeast domestication.
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(This article belongs to the Special Issue Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages)
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In Vitro Gas Production of Common Southeast Asian Grasses in Response to Variable Regrowth Periods in Vietnam
by
Huyen Thi Duong Nguyen, Jan Thomas Schonewille, Wilbert Frans Pellikaan, Trach Xuan Nguyen and Wouter Hendrikus Hendriks
Fermentation 2024, 10(6), 280; https://doi.org/10.3390/fermentation10060280 - 25 May 2024
Abstract
The relationship between DM yield/cutting and the fermentable organic matter (FOM) content of tropical grasses was appropriately investigated to re-assess optimal grass maturity to feed dairy cattle. Nine different grass species belonging to the genera Brachiaria spp. (Mulato II, Ruzi), Panicum spp. (Guinea,
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The relationship between DM yield/cutting and the fermentable organic matter (FOM) content of tropical grasses was appropriately investigated to re-assess optimal grass maturity to feed dairy cattle. Nine different grass species belonging to the genera Brachiaria spp. (Mulato II, Ruzi), Panicum spp. (Guinea, Hamil, Mombasa, TD58), and Pennisetum spp. (King, Napier, VA06) were chemically analysed and subjected to an in vitro gas production (IVGP) test. For 72 h, gas production (GP) was continuously recorded with fully automated equipment. A triphasic, nonlinear, regression procedure was applied to analyse GP profiles. Across all the grasses, it was found that the neutral detergent fibre (NDF) contents increased with increasing maturity of the grass while the CP contents decreased with increasing NDF contents. In all nine grasses, digestible organic matter (dOM) was significantly affected by the week of cutting but IVGP was similar between the weeks of cutting in Ruzi, Hamil, Mombasa, and Napier grasses. Except for Guinea grass, the lowest dOM values were found when the grasses were cut after ≥5 weeks of regrowth. Harvesting grass one or two weeks earlier than the normal cutting time is a practically relevant intervention in increasing forage quality and productivity of dOM and fermentation potential.
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(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile, 2nd Edition)
Open AccessArticle
Bioprospecting and Selection of Indigenous Saccharomyces cerevisiae Yeasts from Pozo de Los Algarrobos (Argentina) for the Production of Genuine White Wines
by
Diego Bernardo Petrignani, María Victoria Mestre, Mercedes Fabiana Vargas, Selva Valeria Chimeno, Fabio Vazquez and Yolanda Paola Maturano
Fermentation 2024, 10(6), 279; https://doi.org/10.3390/fermentation10060279 - 25 May 2024
Abstract
Yeasts play a crucial role in the winemaking process contributing to the typicity and originality of wines in a region. Therefore, the aim of the present study was to isolate, characterize, and select yeasts from the Geographical Indication “Pozo de Los Algarrobos”, San
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Yeasts play a crucial role in the winemaking process contributing to the typicity and originality of wines in a region. Therefore, the aim of the present study was to isolate, characterize, and select yeasts from the Geographical Indication “Pozo de Los Algarrobos”, San Juan, Argentina. Yeasts were directly isolated from grapes and at different stages of spontaneous fermentations of Vitis vinifera Viognier and Chardonnay varieties. Molecular and intraspecific identification of Saccharomyces cerevisiae yeasts was conducted using the D1/D2 domain and interdelta, respectively, observing 13 different yeast strains from Viognier and 12 from Chardonnay vinifications. Based on the enological traits assayed, two strains, V22 (Viognier) and C14 (Chardonnay), were selected for further studies. Microvinifications with these yeasts were carried out with Viognier and Chardonnay grape must in 2 L flasks, and the resulting wines were analytically and sensorially evaluated. Overall, strain V22 produced wines with positive and particular sensory properties, associated with fruity and floral aromas, color intensity, sweetness, aromatic persistence, and varietal typicity. Consequently, biomass propagation of V22 was conducted to inoculate pilot- (100 L) and industrial (12,000 L)-scale fermentations. V22 resulted in a correct wine fermentation performance obtaining a final product with distinctive and genuine properties.
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(This article belongs to the Special Issue Saccharomyces cerevisiae Strains and Fermentation: 2nd Edition)
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