Fermentation

16 pages, 2560 KiB

Open AccessArticle

From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages

by Dimitris Tzavaras, Marina Papadelli and Ioanna Ntaikou

Fermentation 2022, 8(3), 135; https://doi.org/10.3390/fermentation8030135 - 20 Mar 2022

Cited by 19 | Viewed by 6969

Abstract

The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fermented beverages. To this end, [...] Read more.

The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fermented beverages. To this end, experiments of milk fermentation were primarily conducted at different temperatures and upon selection of the optimal, a gradual substitution of the substrate was performed by replacing milk from a sucrose-based solution. After the successful fermentation of the sucrose substrate, fruit juices were used as fermentation substrates. Sensory evaluation of the sugar-based beverages was also performed in order to access their acceptability for consumption. According to the results, the transition from milk to water kefir is indeed feasible, leading to the production of beverages with relatively higher ethanol concentrations (up to 2.14 ± 0.12% w/v) than milk kefir and much lower lactic acid concentrations (up to 0.16 ± 0.01% w/v). During the fermentation of the sugary substrates, yeasts seemed to be dominant over lactic acid bacteria, in contrast to what was observed in the case of milk kefir, where LAB dominated. The sensory evaluation revealed that all sugar-based beverages were acceptable for consumption, with the fruit-based ones obtaining, though, a better score in all attributes. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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13 pages, 1210 KiB

Open AccessArticle

Enterococcus faecium s6 Enabled Efficient Homofermentative Lactic Acid Production from Xylan-Derived Sugars

by Mohamed Ali Abdel-Rahman

Fermentation 2022, 8(3), 134; https://doi.org/10.3390/fermentation8030134 - 20 Mar 2022

Cited by 3 | Viewed by 2208

Abstract

A thermotolerant Enterococcus faecium s6 strain exhibited homoferementative lactic acid (LA) production at high xylose concentration (≥50 g/L). In batch fermentation at 45 °C and controlled pH of 6.5, strain E. faecium s6 produced up to 72.9 g/L of LA with a yield [...] Read more.

A thermotolerant Enterococcus faecium s6 strain exhibited homoferementative lactic acid (LA) production at high xylose concentration (≥50 g/L). In batch fermentation at 45 °C and controlled pH of 6.5, strain E. faecium s6 produced up to 72.9 g/L of LA with a yield of 0.99 g/g_{-consumed xylose} and productivity of 1.74 g/L.h from 75 g/L xylose. An increased LA concentration and productivities with high yields were obtained in repeated batch fermentation that was conducted for 24 runs. In this mode, the strain could produce LA up 81.1 g/L within 5 h fermentation at a high productivity of 13.5 g/L.h and a yield of 1.02 g/g_{-consumed xylose}. The strain was unable to consume birchwood xylan as sole carbon source. However, it could efficiently utilize xylooligosaccharides of xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose. The intracellular xylosidase activity was induced by xylose. Using xylooligosaccharide (50 g/L)/xylose (5 g/L) mixtures, the strain was able to produce maximum LA at 48.2 g/L within 120 h at a yield of 1.0 g/g_{-consumed sugar} and productivity of 0.331 g/L.h. These results indicate that E. faecium s6 is capable of directly utilizing xylan-hydrolyzate and will enable the development of a feasible and economical approach to the production of LA from hemicellulosic hydrolysate. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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10 pages, 2406 KiB

Open AccessArticle

Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation

by Alba Martín-Garcia, Montserrat Riu-Aumatell and Elvira López-Tamames

Fermentation 2022, 8(3), 133; https://doi.org/10.3390/fermentation8030133 - 18 Mar 2022

Cited by 5 | Viewed by 2392

Abstract

Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to [...] Read more.

Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of cava lees (0–2% w/w) on the microbiota (LAB and yeasts) responsible for sourdough fermentation (8 days) to revalorize this by-product of the wine industry. The results showed that 2% cava lees promoted microbial growth and survival in both wheat and rye sourdoughs, except for yeast growth in rye, which stopped at day 3 of fermentation. Moreover, sourdough with lees achieved lower pH values as well as higher concentrations of organic acids, especially lactic and acetic acids (p < 0.05). To sum up, the use of cava lees in sourdough formulation promotes the growth and survival of microorganisms, which, in consequence, promotes a lower pH and greater amounts of organic acids. This could lead to microbial stability as well as changes in bread flavor. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

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13 pages, 1412 KiB

Open AccessArticle

Enhancement of Labneh Quality by Laser-Induced Modulation of Lactocaseibacillus casei NRRL B-1922

by Fouad M. F. Elshaghabee, Ahmed El-Hussein and Mahmoud S. M. Mohamed

Fermentation 2022, 8(3), 132; https://doi.org/10.3390/fermentation8030132 - 18 Mar 2022

Cited by 5 | Viewed by 2749

Abstract

Labneh is positioned in the top ranking of the bestselling dairy products all over the world due to its health benefits and delicious taste. Labneh production depends mainly on probiotic bacteria in the fermentation of milk. Probiotic bacteria have many health benefits, which [...] Read more.

Labneh is positioned in the top ranking of the bestselling dairy products all over the world due to its health benefits and delicious taste. Labneh production depends mainly on probiotic bacteria in the fermentation of milk. Probiotic bacteria have many health benefits, which are driven by their selective bioactive metabolites that quantitively affect the fermentation products. The current investigation aimed to study the implementation of photobiomodulation through the irradiation of Lacticaseibacillus casei NRRL-B-1922 by a He–Ne laser (630 nm) with different laser doses (3, 6 & 12 J/cm²) prior to milk fermentation. This procedure sought to improve the probiotic bacteria’s activities while enhancing the labneh’s characteristics and consequently produce a more favorable labneh product with better marketing qualities. The photobiostimulated bacterial starter was found to induce increased titratable acidity with the moisture reduction of the labneh product under cold storage conditions for 20 days. The effect was most prominent when using a 12 J/cm² laser dose. The flavor-aiding components, mainly diacetyl and acetaldehyde compounds, and sensory scores were increased in the labneh produced by irradiated L. casei when compared to the non-radiated probiotic culture after storing the products under cold conditions for 20 consecutive days. Moreover, the antioxidant and proteolytic activities of labneh produced by treated L. casei (12 J/cm² laser dose) after cold storage were significantly elevated by 41 and 14%, respectively. In conclusion, we can report significantly improved selected characteristics in the final products after the employment of photobiomodulation process, the potential application of this concept on the industrial scale, and its implications on lengthening the product shelf life with improved qualities. Full article

(This article belongs to the Topic Bioreactors: Control, Optimization and Applications)

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22 pages, 339 KiB

Open AccessArticle

Effect of Feed Supplement Containing Dried Kratom Leaves on Apparent Digestibility, Rumen Fermentation, Serum Antioxidants, Hematology, and Nitrogen Balance in Goats

by Pin Chanjula, Juraithip Wungsintaweekul, Rawee Chiarawipa, Adirek Rugkong, Benjamad Khonkhaeng, Chanon Suntara and Anusorn Cherdthong

Fermentation 2022, 8(3), 131; https://doi.org/10.3390/fermentation8030131 - 17 Mar 2022

Cited by 8 | Viewed by 4572

Abstract

The objectives of the present study were to examine the influence of supplementation with dried kratom leaf (DKTL) on the performance, hematology, and nitrogen balance in goats. Four 12-month-old male crossbred (Thai Native x Anglo Nubian) goats with an initial body weight (BW) [...] Read more.

The objectives of the present study were to examine the influence of supplementation with dried kratom leaf (DKTL) on the performance, hematology, and nitrogen balance in goats. Four 12-month-old male crossbred (Thai Native x Anglo Nubian) goats with an initial body weight (BW) of 24.63 ± 0.95 kg were allocated randomly to receive four different levels of DKTL using a 4 × 4 Latin square design. The DKTL was added to a total mixed ration (TMR) diet with doses of 0, 2.22, 4.44, and 6.66 g/day to investigate the treatment’s efficacy. The DKTL was high in secondary metabolites, including mitragynine, total phenolics, total tannins, flavonoids, and saponins. There were quadratic effects on total DMI in terms of kg/day (p = 0.04), %BW (p = 0.05), and g/kg BW.75 (p = 0.02). DKTL increased apparent digestibility with quadratic effects (DM; p = 0.01, OM; p = 0.01, CP; p = 0.04, NDF; p = 0.01, and ADF; p = 0.01). The pH value was within the rumen’s normal pH range, whereas NH₃-N and BUN concentrations were lower with DKTL supplementation, and also reduced cholesterol (CHOL, p = 0.05) and low-density lipoprotein (LDL, p = 0.01). The protozoa population decreased linearly as DKTL levels increased (p < 0.01), whereas Fibrobacter succinogenes increased quadratically at 0 h (p = 0.02), and mean values increased linearly (p < 0.01). The average value of acetic acid (C2) and methane production (CH4) decreased linearly (p < 0.05) when DKLT was added to the diet, whereas the quantity of propionic acid (C3) increased linearly (p = 0.01). Our results indicate that DKTL could be a great alternative supplement for goat feed. We believe that DKTL could provide opportunities to assist the goat meat industry in fulfilling the demands of health-conscious consumers. Full article

(This article belongs to the Special Issue Recent Advances in Rumen Fermentation Efficiency)

11 pages, 1079 KiB

Open AccessArticle

Modelling of the Simultaneous Saccharification and Fermentation for a Pine Sawdust Biorefinery

by Carolina Mónica Mendieta, Julia Kruyeniski, Fernando Esteban Felissia and María Cristina Area

Fermentation 2022, 8(3), 130; https://doi.org/10.3390/fermentation8030130 - 16 Mar 2022

Cited by 3 | Viewed by 2326

Abstract

The decline in world oil reserves evidences the need to diversify the sources of equivalent raw materials. The use of biomass is one of the most explored alternatives. This work evaluates the second-generation bioethanol (2G) production from a pine sawdust soda- ethanol pulp [...] Read more.

The decline in world oil reserves evidences the need to diversify the sources of equivalent raw materials. The use of biomass is one of the most explored alternatives. This work evaluates the second-generation bioethanol (2G) production from a pine sawdust soda- ethanol pulp by simultaneous hydrolysis and fermentation (SSF) to obtain the best conditions for scaling up the process. Experimental designs have been used to find mathematical models that define the complex situation jointly varying time with other variables (enzyme load and temperature). Time periods in the full model varied from 0 h to 72 h. Given the results (curve shape differences), it was decided to split the design in two, covering periods from 0 h to 24 h (Model I) and from 24 to 72 h (Model II). The pulp chemical composition was 80.2% glucans, 7.2% xylans, 0.3% galactans, 8.4% mannans, 3.7% lignin. Cellic^® Ctec2 cellulolytic enzymes were used for saccharification and Saccharomyces cerevisiae IMR 1181 (SC 1181) yeast for fermentation. The best conditions found in the two designs were 30 FPU g⁻¹ glucans, 39 °C, 24 h for Model I, and 30 FPU g⁻¹ glucans, 35 °C, 72 h for Model II. Fermentation optimal values were 63.23 and 81.93 for Models I and II, respectively. Full article

(This article belongs to the Special Issue Resource Recovery of Wastes by Fermentation towards a Sustainable Circular Economy)

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20 pages, 1876 KiB

Open AccessEditor’s ChoiceArticle

Sustainable and Eco-Friendly Conversions of Olive Mill Wastewater-Based Media by Pleurotus pulmonarius Cultures

by Ilias Diamantis, Eirini-Maria Melanouri, Marianna Dedousi, Ioanna Panagopoulou, Seraphim Papanikolaou, Nikolaos G. Stoforos and Panagiota Diamantopoulou

Fermentation 2022, 8(3), 129; https://doi.org/10.3390/fermentation8030129 - 16 Mar 2022

Cited by 10 | Viewed by 2387

Abstract

Pleurotus pulmonarius mushroom was cultivated on liquid cultures with olive mill wastewaters (OMWs) of initial phenolic compound concentrations of 0 (control), 1, 2 and 3 g/L and glucose at initial concentrations of 40 and 60 g/L. The ability of the fungus to grow [...] Read more.

Pleurotus pulmonarius mushroom was cultivated on liquid cultures with olive mill wastewaters (OMWs) of initial phenolic compound concentrations of 0 (control), 1, 2 and 3 g/L and glucose at initial concentrations of 40 and 60 g/L. The ability of the fungus to grow on media containing toxic compounds enriched with glucose was assessed through biomass production, glucose consumption, polysaccharide (IPS) accumulation and total cellular lipids biosynthesis, while the total phenolic compounds (TPC) and antioxidant component monitoring were also assessed during a 43-day fermentation. An analysis of the total simple sugar composition of IPS and the total fatty acid composition of lipids was performed. The phenolic reduction and media decolorization were also monitored. Results showed that the addition of glucose in OMW-based media had a positive effect on biomass, IPS and lipid production and increased the unsaturated fatty acids and TPC concentration. The maximum recorded values were the following: biomass 32.76 g/L, IPS 4.38 g/L (14.70%, w/w in dry weight), lipids 2.85 g/L (11.69%, w/w in dry weight). The mycelial lipids were unsaturated and dominated by linoleic acid, whereas IPS were composed mainly of glucose. Significant phenolic compound reduction (87–95%) and color removal (70–85%) occurred. Results strongly suggest the potentiality of P. pulmonarius utilization in the OMW treatment. Full article

(This article belongs to the Special Issue Organic Waste Valorization into Added-Value Products)

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22 pages, 3751 KiB

Open AccessArticle

Health Benefits of Postbiotics Produced by E. coli Nissle 1917 in Functional Yogurt Enriched with Cape Gooseberry (Physalis peruviana L.)

by Mohamed Samir Darwish, Longxin Qiu, Mohamed A. Taher, Ahmed A. Zaki, Noha A. Abou-Zeid, Dawood H. Dawood, Ola M. A. K. Shalabi, Ebtihal Khojah and Asmaa A. Elawady

Fermentation 2022, 8(3), 128; https://doi.org/10.3390/fermentation8030128 - 16 Mar 2022

Cited by 17 | Viewed by 3923

Abstract

Changes in the activities of antimicrobial, antitumor, and antioxidant properties of postbiotics (YCG) are related to changes in the composition of phenolic compounds. Antimicrobial activity was found to be highest in postbiotic (YCG-7) against P. aeruginosa, S. aureus, and E. faecalis [...] Read more.

Changes in the activities of antimicrobial, antitumor, and antioxidant properties of postbiotics (YCG) are related to changes in the composition of phenolic compounds. Antimicrobial activity was found to be highest in postbiotic (YCG-7) against P. aeruginosa, S. aureus, and E. faecalis with an MIC of 3.1 µg/mL. YCG-7 revealed the most cytotoxicity against LS-174T and PC-3 cell lines with an IC₅₀ of 5.78 and 6.56 µg/mL, respectively. YCG-7 was far more effective for scavenging free radicals in the NO^• and DPPH assays with a scavenging activity of 70.73% and 85.6%, respectively. YCG-7’s total phenolic acid content is up to eightfold higher compared with control. Escherichia coli Nissle 1917 retained high viable counts during refrigerated storage, particularly in YCG (>10⁸ cells g⁻¹) revealing a potential prebiotic activity of Cape gooseberry juice. EcN affected the phenolic profile of the YCG. Pyrogallol, p-coumaric acid, ellagic acid, 4-hydroxybenzoic acid, salicylic acid, gallic acid, vanillic acid, o-coumaric acid, caffeic acid, catechol, syringic acid, and rutin were the predominant phenolic compounds in YCG-7 or YCG-15. Chlorogenic, rosmarinic, cinnamic acid, naringin, and kaempferol were degraded by EcN in YCG-7 and YCG-15. The YCG had significantly higher sensory scores for appearance, smoothness, sourness, mouthfeel, and overall acceptance. These results provide the basis to target the functional benefits of YCG for further human health applications. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, and Their Application in the Production of Functional Foods)

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3 pages, 176 KiB

Open AccessEditorial

Editorial: Special Issue “Implementation of Digital Technologies on Beverage Fermentation”

by Claudia Gonzalez Viejo and Sigfredo Fuentes

Fermentation 2022, 8(3), 127; https://doi.org/10.3390/fermentation8030127 - 15 Mar 2022

Cited by 1 | Viewed by 1885

Abstract

In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and [...] Read more.

In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and international competitiveness, especially within the past five years [...] Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

20 pages, 1835 KiB

Open AccessArticle

Can Supplemented Skim Milk (SKM) Boost Your Gut Health?

by Nelson Mota de Carvalho, Diana Luazi Oliveira, Célia Maria Costa, Manuela Pintado and Ana Raquel Madureira

Fermentation 2022, 8(3), 126; https://doi.org/10.3390/fermentation8030126 - 15 Mar 2022

Cited by 5 | Viewed by 4790

Abstract

The incorporation of functional ingredients, such as prebiotics and probiotics in food matrices, became a common practice in the human diet to improve the nutritional value of the food product itself. Worldwide, skim milk (SKM) is one of the most consumed food matrices, [...] Read more.

The incorporation of functional ingredients, such as prebiotics and probiotics in food matrices, became a common practice in the human diet to improve the nutritional value of the food product itself. Worldwide, skim milk (SKM) is one of the most consumed food matrices, comprising all the essential nutrients desired for a balanced diet. Thus, the modulation of the human gut microbiota by SKM supplemented with different well-known functional ingredients was evaluated. Four well-studied prebiotics, fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), mannan-oligosaccharides (MOS) and inulin, and one probiotic product, UL-250^® (Saccharomyces boulardii) were added at 1% (w/v) to SKM and subjected to a gastrointestinal in vitro model. The impact of each combination on gut microbiota profile and their fermentation metabolites (i.e., short-chain fatty acids–SCFA) was assessed by quantitative polymerase chain reaction (qPCR) and high-performance liquid chromatography (HPLC), respectively. The addition of FOS to SKM had promising results, showing prebiotic potential by promoting the growth of Lactobacillus, Bifidobacterium, and Clostridium cluster IV. Moreover, the increment of SCFA levels and the decrease of total ammonia nitrogen were observed throughout colonic fermentation. Overall, these results demonstrate that the combination SKM + FOS was the most beneficial to the host’s health by positively modulating the gut microbiota. Full article

(This article belongs to the Special Issue Fermented and Functional Food)

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15 pages, 2514 KiB

Open AccessArticle

Establishing Mixotrophic Growth of Cupriavidus necator H16 on CO₂ and Volatile Fatty Acids

by Kamran Jawed, Victor Uhunoma Irorere, Rajesh Reddy Bommareddy, Nigel P. Minton and Katalin Kovács

Fermentation 2022, 8(3), 125; https://doi.org/10.3390/fermentation8030125 - 14 Mar 2022

Cited by 15 | Viewed by 4522

Abstract

The facultative chemolithoautotroph Cupriavidus necator H16 is able to grow aerobically either with organic substrates or H₂ and CO₂ s and it can accumulate large amounts of (up to 90%) poly (3-hydroxybutyrate), a polyhydroxyalkanoate (PHA) biopolymer. The ability of this organism [...] Read more.

The facultative chemolithoautotroph Cupriavidus necator H16 is able to grow aerobically either with organic substrates or H₂ and CO₂ s and it can accumulate large amounts of (up to 90%) poly (3-hydroxybutyrate), a polyhydroxyalkanoate (PHA) biopolymer. The ability of this organism to co-utilize volatile fatty acids (VFAs) and CO₂ as sources of carbon under mixotrophic growth conditions was investigated and PHA production was monitored. PHA accumulation was assessed under aerobic conditions, with either individual VFAs or in mixtures, under three different conditions—with CO₂ as additional carbon source, without CO₂ and with CO₂ and H₂ as additional sources of carbon and energy. VFAs utilisation rates were slower in the presence of CO₂. PHA production was significantly higher when cultures were grown mixotrophically and with H₂ as an additional energy source compared to heterotrophic or mixotrophic growth conditions, without H₂. Furthermore, a two-step VFA feeding regime was found to be the most effective method for PHA accumulation. It was used for PHA production mixotrophically using CO₂, H₂ and VFA mixture derived from an anaerobic digestor (AD). The data obtained demonstrated that process parameters need to be carefully monitored to avoid VFA toxicity and low product accumulation. Full article

(This article belongs to the Special Issue Recent Trends in Biogenic Gas, Waste and Wastewater Fermentation)

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22 pages, 1693 KiB

Open AccessArticle

Microbial Quality and Growth Dynamics in Shameta: A Traditional Ethiopian Cereal-Based Fermented Porridge

by Daniel A. Kitessa, Ketema Bacha, Yetenayet B. Tola, Mary Murimi, Soressa Gershe and Meseret Guta

Fermentation 2022, 8(3), 124; https://doi.org/10.3390/fermentation8030124 - 14 Mar 2022

Cited by 5 | Viewed by 3493

Abstract

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory [...] Read more.

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory fermentation of Shameta. Isolation and characterization of the dominant microbes and analysis of the physicochemical properties of samples were done following standard microbiological methods and analytical techniques. Results of this study showed that the highest mean count of lactic acid bacteria (8.33 log cfu/g) was recorded in a sample from laboratory-fermented barley-based Shameta, and the lowest (5.88 log cfu/g) in Shameta made from a mixture of barley and maize (BMS). In both barley-based and maize-based laboratory-prepared Shameta, the microflora were dominated by LAB, followed by yeasts. The dominant LAB were the genus Lactobacillus (74.85%), followed by Enterococcus (15.79%). It could be concluded that Shameta collected from households of lactating mothers are fairly safe for consumption, as the stringent physicochemical conditions of the final product could inhibit the growth of pathogens. However, as Shameta is a traditional fermented porridge fed to lactating mothers, we call for a further improvement to the fermentation process by using defined starter cultures. Full article

(This article belongs to the Topic Food Processing and Preservation)

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22 pages, 1284 KiB

Open AccessReview

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

by Edgar Torres-Maravilla, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, Luis G. Bermúdez-Humarán and Diana Reyes-Pavón

Fermentation 2022, 8(3), 123; https://doi.org/10.3390/fermentation8030123 - 13 Mar 2022

Cited by 8 | Viewed by 4080

Abstract

Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most [...] Read more.

Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, and Their Application in the Production of Functional Foods)

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15 pages, 2700 KiB

Open AccessArticle

The In Vitro Analysis of Postbiotics in Functional Labneh to Be Used as Powerful Tool to Improve Cell Surfaces Properties and Adherence Potential of Probiotic Strains

by Ebtihal Khojah, Mohamed Shalaby Gomaa, Eman G. Elsherbiny, Asmaa Elawady and Mohamed Samir Darwish

Fermentation 2022, 8(3), 122; https://doi.org/10.3390/fermentation8030122 - 12 Mar 2022

Cited by 6 | Viewed by 2607

Abstract

Postbiotics are functional bioactive substances manufactured during fermentation in a food matrix, which can be used to improve human health, but their influence on the adhesion potential and physicochemical cell surface of probiotics is still unclear. We examined the postbiotic influence produced by [...] Read more.

Postbiotics are functional bioactive substances manufactured during fermentation in a food matrix, which can be used to improve human health, but their influence on the adhesion potential and physicochemical cell surface of probiotics is still unclear. We examined the postbiotic influence produced by Escherichia coli Nissle 1917 in functional labneh on cell surface properties (auto-aggregation, hydrophobicity, and co-aggregation) and the adhesion capacities of three probiotic strains. The most commonly detected effects of probiotics, particularly L^syn⁻⁷, were an increase in auto-aggregation, hydrophobicity, co-aggregation, and adhesion ability of the tested strains. Lactobacillus rhamnosus with L^syn−7 (59%) presented the highest hydrophobicity, whereas the least adhesion to xylene was detected in L. rhamnosus with LHM. Lactobacillus casei with L^syn⁻⁷ showed the highest auto-aggregation after 24 h (60.55%). Moreover, it also has a strong adhesion to Caco-2 cells and effectively prevents the binding of Salmonella Typhimurium to Caco-2 cells. Lactobacillus plantarum with L^syn−7 presented the strongest co-aggregation with Staphylococcus aureus (85.1%), S. typhimurium (85. 02%) and Listeria monocytogenes (77.4%). The adherence potential of tested probiotic strains was highly correlated with auto-aggregation, hydrophobicity, co-aggregation, and competitive inhibition of L. monocytogenes and S. typhimurium. The findings suggest that L^syn⁻⁷ can be a candidate to promote the adhesion potential of selected probiotic strains. For the reason that the application of probiotic strains has been more interested in their positive influences in the gastrointestinal tract, it is essential to use some functional compounds, such as postbiotics, to improve adhesion abilities and cell surface properties in terms of bacterial binding. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, and Their Application in the Production of Functional Foods)

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10 pages, 4337 KiB

Open AccessArticle

Recovery and Purification of Fumaric Acid from Fermented Oil Palm Empty Fruit Bunches Using a Simple Two-Stage Precipitation Procedure

by Antika Boondaeng, Nattaporn Khanoonkon, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai and Nanthavut Niyomvong

Fermentation 2022, 8(3), 121; https://doi.org/10.3390/fermentation8030121 - 10 Mar 2022

Cited by 3 | Viewed by 2081

Abstract

Oil palm empty fruit bunches (EFBs) are an attractive lignocellulosic material that can be used as a cheap renewable feedstock to produce organic acids and many other value-added products. This research is aimed at investigating the potential of steam-exploded oil palm EFBs for [...] Read more.

Oil palm empty fruit bunches (EFBs) are an attractive lignocellulosic material that can be used as a cheap renewable feedstock to produce organic acids and many other value-added products. This research is aimed at investigating the potential of steam-exploded oil palm EFBs for the production of fumaric acid, a food additive widely used for flavor and preservation, through a separate hydrolysis and fermentation process using the selected fungal isolate Rhizopus oryzae K20. To develop an efficient method for the recovery and purification of fumaric acid from fermented oil palm EFBs, a two-stage precipitation protocol was employed, followed by an activated carbon-mediated polishing step to remove contaminants. After these two processes were accomplished, a recovery yield of 81.2% and a purity of 83.5% were achieved. Full article

(This article belongs to the Section Industrial Fermentation)

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18 pages, 829 KiB

Open AccessArticle

The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran

by Retno Dwi Astuti, Dwi Larasatie Nur Fibri, Dody Dwi Handoko, Wahyudi David, Slamet Budijanto, Hitoshi Shirakawa and Ardiansyah

Fermentation 2022, 8(3), 120; https://doi.org/10.3390/fermentation8030120 - 10 Mar 2022

Cited by 9 | Viewed by 3944

Abstract

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) [...] Read more.

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

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17 pages, 1591 KiB

Open AccessArticle

Optimisation of Xylanase–Pectinase Cocktail Production with Bacillus amyloliquefaciens ADI2 Using a Low-Cost Substrate via Statistical Strategy

by Muhammad Hariadi Nawawi, Khairul Izdihar Ismail, Norazliza Sa’ad, Rosfarizan Mohamad, Paridah Md Tahir, Ainun Zuriyati Asa’ari and Wan Zuhainis Saad

Fermentation 2022, 8(3), 119; https://doi.org/10.3390/fermentation8030119 - 10 Mar 2022

Cited by 9 | Viewed by 2634

Abstract

An effective statistical tool for increasing and boosting the production of xylanase and pectinase by Bacillus amyloliquefaciens ADI2 during submerged fermentation (SmF) appears to be the response of surface methodology (RSM) using the central composite design (CCD). Optimum production was achieved under fermentation [...] Read more.

An effective statistical tool for increasing and boosting the production of xylanase and pectinase by Bacillus amyloliquefaciens ADI2 during submerged fermentation (SmF) appears to be the response of surface methodology (RSM) using the central composite design (CCD). Optimum production was achieved under fermentation conditions of a temperature of 28 °C, pH of 8.38, inoculum size of 4% (w/v) and agitation speed of 94 rpm for 48 h. The experimental responses demonstrated a near agreement with the expected responses under optimum conditions of independent variables, suggesting the model’s validity. The optimised CCD model had a 1.34-fold, 159 ± 6 U/mL greater xylanase and 5.96-fold, 205 ± 9 U/mL greater pectinase production than the one factor at a time (OFAT) approach. The production of concurrent enzymes of xylanase–pectinase resulted in a ratio of 1:1.3. Full article

(This article belongs to the Special Issue Microbial Biotransformation by Bacillus)

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10 pages, 2061 KiB

Open AccessArticle

Effects of Fermented Vegetable Consumption on Human Gut Microbiome Diversity—A Pilot Study

by Kerstin Thriene, Sina S. Hansen, Nadine Binder and Karin B. Michels

Fermentation 2022, 8(3), 118; https://doi.org/10.3390/fermentation8030118 - 08 Mar 2022

Cited by 5 | Viewed by 4047

Abstract

The interest in fermented food products has been increasing in recent years. Details about their microbial composition and the effects of their consumption on the human gut microbiome are of particular interest. However, evidence regarding their potential to increase gut microbial diversity, a [...] Read more.

The interest in fermented food products has been increasing in recent years. Details about their microbial composition and the effects of their consumption on the human gut microbiome are of particular interest. However, evidence regarding their potential to increase gut microbial diversity, a measure likely associated with health, is lacking. To address this, we analyzed the microbial composition of commercially available fermented vegetables using 16S rRNA sequencing. We also conducted a pilot study to assess the feasibility of studying the effects of regular consumption of fermented vegetables on the gut microbiome. Six healthy male volunteers participated in a randomized crossover trial, with two two-week intervention phases. Volunteers consumed 150 g/d of either sauerkraut or a variety of six different commercially available fermented vegetables. This study is registered at the German Clinical Trials Register (DRKS-ID: DRKS00014840). Lactobacillales was the dominant family in all fermented vegetables studied. However, the alpha diversity, richness and evenness of the microbiota differed substantially among the different products. The number of species per product varied between 20 and 95. After consumption of both sauerkraut and the selection of fermented vegetables, we observed a slight increase in alpha diversity. Specifically, the amount of the genus Prevotella decreased while the amount of Bacteroides increased after both interventions. However, these initial observations need to be confirmed in larger studies. This pilot study demonstrates the feasibility of this type of research. Full article

(This article belongs to the Special Issue Fermented Foods and Microbes Related to Health)

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29 pages, 1420 KiB

Open AccessReview

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

by Andres J. Garcia-Brand, Valentina Quezada, Cristina Gonzalez-Melo, Angie D. Bolaños-Barbosa, Juan C. Cruz and Luis H. Reyes

Fermentation 2022, 8(3), 117; https://doi.org/10.3390/fermentation8030117 - 08 Mar 2022

Cited by 14 | Viewed by 5456

Abstract

Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining stability in different compartments of the gastrointestinal tract (GIT), favoring adhesion only at the [...] Read more.

Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining stability in different compartments of the gastrointestinal tract (GIT), favoring adhesion only at the site of action, and increasing residence times. An alternative to addressing such challenges is to manufacture encapsulates with stimuli-responsive polymers, such that controlled release is achievable by incorporating moieties that respond to chemical and physical stimuli present along the GIT. This review highlights, therefore, such emerging delivery matrices going from a comprehensive description of addressable stimuli in each GIT compartment to novel synthesis and functionalization techniques to currently employed materials used for probiotic’s encapsulation and achieving multi-modal delivery and multi-stimuli responses. Next, we explored the routes for encapsulates design to enhance their performance in terms of degradation kinetics, adsorption, and mucus and gut microbiome interactions. Finally, we present the clinical perspectives of implementing novel probiotics and the challenges to assure scalability and cost-effectiveness, prerequisites for an eventual niche market penetration. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, and Their Application in the Production of Functional Foods)

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11 pages, 1857 KiB

Open AccessArticle

Biosynthesis of Guanidinoacetate by Bacillus subtilis Whole-Cell Catalysis

by Kun Yan, Rongzhen Tian, Linpei Zhang, Xueqin Lv, Long Liu and Yanfeng Liu

Fermentation 2022, 8(3), 116; https://doi.org/10.3390/fermentation8030116 - 07 Mar 2022

Cited by 2 | Viewed by 2695

Abstract

Guanidinoacetate (GAA) is a naturally occurring amino acid derivative and the direct precursor of creatine, which is widely used in feed additives and the pharmaceutical industry. The current industrial synthesis of GAA is based on chemical methods, which limits the application of GAA. [...] Read more.

Guanidinoacetate (GAA) is a naturally occurring amino acid derivative and the direct precursor of creatine, which is widely used in feed additives and the pharmaceutical industry. The current industrial synthesis of GAA is based on chemical methods, which limits the application of GAA. Here, a biological approach is developed for food safety GAA production via whole-cell biocatalysis by the generally regarded as safe (GRAS) bacterium Bacillus subtilis. First, we introduced a heterologous arginine: glycine amidinotransferase (AgaT) from Amycolatopsis kentuckyensis into B. subtilis and optimized its expression level using strategies including: promoter optimization, ribosome binding site (RBS) and N-terminal coding sequence (NCS) screening. In order to alleviate the waste of arginine and the inhibition of AgaT by ornithine, we optimized the natural ornithine cycle in B. subtilis. At the same time, the first gene in the glycine degradation pathway was knocked out. After optimization using these strategies, the titer of GAA was 4.26 g/L with a productivity of 0.21 g/L/h in 20 h, which provides a new method for the biosynthesis of GAA. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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18 pages, 1416 KiB

Open AccessReview

Bio-Based Processes for Material and Energy Production from Waste Streams under Acidic Conditions

by Zeynep Cetecioglu, Merve Atasoy, Adam Cenian, Gaweł Sołowski, Janja Trček, Aysenur Ugurlu and Jana Sedlakova-Kadukova

Fermentation 2022, 8(3), 115; https://doi.org/10.3390/fermentation8030115 - 07 Mar 2022

Cited by 7 | Viewed by 2947

Abstract

The revolutionary transformation from petrol-based production to bio-based production is becoming urgent in line with the rapid industrialization, depleting resources, and deterioration of the ecosystem. Bio-based production from waste-streams is offering a sustainable and environmentally friendly solution. It offers several advantages, such as [...] Read more.

The revolutionary transformation from petrol-based production to bio-based production is becoming urgent in line with the rapid industrialization, depleting resources, and deterioration of the ecosystem. Bio-based production from waste-streams is offering a sustainable and environmentally friendly solution. It offers several advantages, such as a longer operation period, less competition for microorganisms, higher efficiency, and finally, lower process costs. In the current study, several bio-based products (organic acids, biomethane, biohydrogen, and metal leachates) produced under acidic conditions are reviewed regarding their microbial pathways, processes, and operational conditions. Furthermore, the limitations both in the production process and in the scale-up are evaluated with future recommendations. Full article

(This article belongs to the Special Issue Organic Waste Valorization into Added-Value Products)

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12 pages, 2247 KiB

Open AccessArticle

Bioethanol Production from Spent Sugar Beet Pulp—Process Modeling and Cost Analysis

by Damjan Vučurović, Bojana Bajić, Vesna Vučurović, Rada Jevtić-Mučibabić and Siniša Dodić

Fermentation 2022, 8(3), 114; https://doi.org/10.3390/fermentation8030114 - 06 Mar 2022

Cited by 5 | Viewed by 3857

Abstract

Global economic development has led to the widespread use of fossil fuels, and their extensive use has resulted in increased environmental pollution. As a result, significantly more attention is being paid to environmental issues and alternative renewable energy sources. Bioethanol production from agro-industrial [...] Read more.

Global economic development has led to the widespread use of fossil fuels, and their extensive use has resulted in increased environmental pollution. As a result, significantly more attention is being paid to environmental issues and alternative renewable energy sources. Bioethanol production from agro-industrial byproducts, residues, and wastes is one example of sustainable energy production. This research aims to develop a process and cost model of bioethanol production from spent sugar beet pulp. The model was developed using SuperPro Designer^® v.11 (Intelligen Inc., Scotch Plains, NJ, USA) software, and determines the capital and production costs for a bioethanol-producing plant processing about 17,000 tons of spent sugar beet pulp per year. In addition, the developed model predicts the process and economic indicators of the analyzed biotechnological process, determines the share of major components in bioethanol production costs, and compares different model scenarios for process co-products. Based on the obtained results, the proposed model is viable and represents a base case for further bioprocess development. Full article

(This article belongs to the Special Issue Biofuels Production and Processing Technology)

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13 pages, 1208 KiB

Open AccessArticle

Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis KCTC 13241

by Muhammad Zahaib Ilyas, Ju Kyong Lee, Muhammad Waqas Ali, Sana Tariq and Muhammad Nadeem

Fermentation 2022, 8(3), 113; https://doi.org/10.3390/fermentation8030113 - 06 Mar 2022

Cited by 3 | Viewed by 2197

Abstract

High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study was conducted with [...] Read more.

High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study was conducted with the aim to fulfill the antioxidants and nutrients gap between the available and potential levels of wheat grains through fermentation by Bacillus subtilis KCTC 13241. In this experiment, the whole wheat grains were used by keeping in consideration the importance of minerals and to measure an increase in their availability after fermentation. The antioxidants and nutritional potential of different wheat varieties was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assays as well as by the concentration of amino acids, flavonoids, minerals, carbohydrates and phenolic compounds. Different wheat varieties were showed different free radical scavenging potential after fermentation, which was significantly higher with respect to their corresponding unfermented wheat varieties. The highest nutritional and free radical scavenging potential was found in a fermented wheat variety, named Namhae, and this combination is highly useful for cereal-based food industries. Full article

(This article belongs to the Special Issue Non-dairy Fermented Products)

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13 pages, 316 KiB

Open AccessArticle

Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats

by Magdy Ramadan Shahein, El Sayed Hassan Atwaa, Hanan A. Radwan, Abdelmoneim Ahmed Elmeligy, Amin A. Hafiz, Ashraf Albrakati and Ehab Kotb Elmahallawy

Fermentation 2022, 8(3), 112; https://doi.org/10.3390/fermentation8030112 - 06 Mar 2022

Cited by 16 | Viewed by 3465

Abstract

Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major [...] Read more.

Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats were randomly divided into two major groups. The first group included the control (-) animals (six rats) and was fed a standard diet, whereas the second group included 24 rats that were fed a standard diet and injected with carbon tetrachloride (CCl₄) for 2 weeks to trigger chronic damage of the liver (hepatitis); they were then divided into four groups (six rats/group): Group 2: hepatitis, fed on a standard diet as a positive control group; Group 3: received a basal diet with 5 mL of the yogurt drink; Group 4: received a basal diet with 5 mL of the yogurt drink fortified with 10% golden berry juice. Group 5: received a basal diet with 5 mL of the yogurt drink fortified with 20% golden berry juice. Various biological parameters were determined. Yogurt drink treatments were evaluated for their chemical, phytochemical, and sensory properties, as well as for their effects on hepatoprotective activity by determining various biochemical parameters. We found that the yogurt drinks containing golden berry juice exhibited no significant differences in fat, protein, and ash content compared with the control samples. Moreover, the yogurt drinks containing golden berry juice exhibited the highest content of total phenolic compounds, antioxidant activity, and organoleptic scores among all treatments. In addition, rats fed on a diet fortified with yogurt drinks containing golden berry juice for 8 weeks exhibited higher potential hepatoprotective effects compared with the liver injury control group. This improvement was partly observed in the group that received the yogurt drink containing golden berry juice. Therefore, we concluded that golden berry juice can be recommended as a natural additive in the manufacture of functional yogurt drinks, as it showed a potential hepatoprotective effect in rats with hepatitis. Full article

(This article belongs to the Special Issue Production of Pharmaceuticals and Nutraceuticals by Fermentation)

13 pages, 2337 KiB

Open AccessArticle

Fermentation of Plant Extracts Supplemented with Milk Components by Lactic Acid Bacteria Produces Soluble Agonists for Toll-like Receptor 2 Possibly Suitable for Cosmetics

by Kanako Matsunaga and Yasuhiko Komatsu

Fermentation 2022, 8(3), 111; https://doi.org/10.3390/fermentation8030111 - 05 Mar 2022

Viewed by 2232

Abstract

Stimulation of Toll-like receptor 2 (TLR2) on epidermal keratinocytes results in the tightening of cell–cell junctions between keratinocytes; therefore, appropriate agonists for TLR2 could be promising ingredients for cosmetics. However, a method to produce significant amounts of soluble TLR2 agonists using materials that [...] Read more.

Stimulation of Toll-like receptor 2 (TLR2) on epidermal keratinocytes results in the tightening of cell–cell junctions between keratinocytes; therefore, appropriate agonists for TLR2 could be promising ingredients for cosmetics. However, a method to produce significant amounts of soluble TLR2 agonists using materials that are suitable for preparing cosmetics has not yet been developed. In this study, we tried to identify appropriate lactic acid bacterial strains and media for fermentation to obtain soluble TLR2 agonists from traditional fermented foods and natural food sources. We found that Lactobacillus delbrueckii subsp. lactis TL24 (TL24) and a combination of hot water extracts of asparagus edible stem and cow skimmed milk were the best strain and culture medium, respectively, for this purpose. The TL24 ferments effectively stimulated TLR2 in HEK293 reporter cells expressing human TLR2 on their surface and also inhibited paracellular molecular transfer in a cell sheet of human primary keratinocytes. Since these effects of the TL24 ferments were suppressed by anti-TLR2 neutralizing antibodies, it is proposed that TL24 ferments elicit these effects via TLR2. Taken together, these results suggest that TL24 ferments containing soluble TLR2 agonists are potential ingredients for cosmetics. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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20 pages, 10224 KiB

Open AccessArticle

Modeling Anaerobic Co-Digestion of Corn Stover Hydrochar and Food Waste for Sustainable Biogas Production

by Ibrahim Shaba Mohammed, Risu Na and Naoto Shimizu

Fermentation 2022, 8(3), 110; https://doi.org/10.3390/fermentation8030110 - 03 Mar 2022

Cited by 3 | Viewed by 2730

Abstract

Despite the importance of the biodegradability of lignocellulose biomass, few studies have evaluated the lignocellulose biomass digestion kinetics and modeling of the process. Anaerobic digestion (AD) is a mature energy production technique in which lignocellulose biomass is converted into biogas. However, using different [...] Read more.

Despite the importance of the biodegradability of lignocellulose biomass, few studies have evaluated the lignocellulose biomass digestion kinetics and modeling of the process. Anaerobic digestion (AD) is a mature energy production technique in which lignocellulose biomass is converted into biogas. However, using different organic waste fractions in AD plants is challenging. In this study, lignocellulose biomass (corn stover hydrochar) obtained from hydrothermal carbonization at a temperature, residential time, and biomass/water ratio of 215 °C, 45 min, and 0.115, respectively, was added to the bioreactor as a substrate inoculated with food waste and cow dung to generate biogas. A state–space AD model containing one algebraic equation and two differential equations was constructed. All the parameters used in the model were dependent on the AD process conditions. An adaptive identifier system was developed to automatically estimate parameter values from input and output data. This made it possible to operate the system under different conditions. Daily cumulative biogas production was predicted using the model, and goodness-of-fit analysis indicated that the predicted biogas production values had accuracies of >90% during both model construction and validation. Future work will focus on the application of modeling predictive control into an AD system that would comprise both models and parameters estimation. Full article

(This article belongs to the Special Issue Modeling and Simulation of Fermentation)

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12 pages, 308 KiB

Open AccessArticle

Supplementation of Oilseeds to an Herbage Diet High in Condensed Tannins Affects Methane Production with Minimal Impact on Ruminal Fermentation in Continuous Culture

by Eric D. Billman, S. Leanne Dillard, Ana Isabel Roca-Fernández and Kathy J. Soder

Fermentation 2022, 8(3), 109; https://doi.org/10.3390/fermentation8030109 - 03 Mar 2022

Cited by 5 | Viewed by 2263

Abstract

Condensed tannins (CT) have been observed to reduce enteric CH₄ production when added to ruminant diets. However, high concentrations of CT in forages such as sericea lespedeza (SL; Lespedeza cuneata (Dum. Cours.) G. Don) may depress nutrient digestibility. Oilseed crops, high in [...] Read more.

Condensed tannins (CT) have been observed to reduce enteric CH₄ production when added to ruminant diets. However, high concentrations of CT in forages such as sericea lespedeza (SL; Lespedeza cuneata (Dum. Cours.) G. Don) may depress nutrient digestibility. Oilseed crops, high in lipid concentration, also reduce enteric CH₄ via toxicity to methanogenic bacteria with less depression of nutrient digestibility. However, it is unclear whether combining these two feeds would result in even greater decreases in CH₄ without impairing ruminal fermentation. This study used an in vitro continuous culture fermentor system to determine if supplementation of ground oilseeds would further reduce enteric CH₄ production while improving nutrient digestibility of high-CT forages. The experimental design was a 4 × 4 Latin square, with four diets containing (dry matter basis) 45% orchardgrass (OCH; Dactylis glomerata L.), 45% sericea lespedeza (SL; Lespedeza cuneata (Dum. Cours.) G. Don), and 10% oilseed supplements, using canola (CAN; Brassica napus L.), soybean (SOY; Glycine max L.), sunflower (SUN; Helianthus annuus L.), or a mix of all three species (MIX; in equal proportions). Fermentors were fed 82 g of dry matter/d in four equal feedings over four 10 d periods. Methane was recorded every 10 min, and effluent samples were analyzed for pH, volatile fatty acids, dry matter, organic matter, crude protein, neutral detergent fiber, and acid detergent fiber to determine apparent and true nutrient digestibilities. The CAN, SUN, and MIX diets had greater concentrations of crude fat (7–8 g/kg) than the SOY diet (5.7 g/kg), which contributed to the greater reduction in enteric CH₄ production in those diets (13–27 mg/d) compared to the SOY diet (84 mg/d). Apparent and true nutrient digestibilities were not affected by the addition of ground oilseeds. While N intake increased concomitant with crude protein increases in the diets, there were no additional effects on N flows. While supplementing a high-CT diet with any of the three oilseeds (canola, soybean, sunflower, or a mixture of the three oilseeds) reduced total CH₄ emission without depressing nutrient digestibility, canola and mixes containing canola were most effective. Further research is needed in vivo to evaluate whether these results translate to greater feed efficiency and animal production. Full article

(This article belongs to the Section Industrial Fermentation)

12 pages, 3334 KiB

Open AccessArticle

Polysaccharide Extracts Derived from Defloration Waste of Fruit Pitaya Regulates Gut Microbiota in a Mice Model

by Bao-Hong Lee, Kung-Ting Hsu, You-Zuo Chen, You-Lin Tain, Chih-Yao Hou, Yong-Chong Lin and Wei-Hsuan Hsu

Fermentation 2022, 8(3), 108; https://doi.org/10.3390/fermentation8030108 - 01 Mar 2022

Cited by 8 | Viewed by 4650

Abstract

Flower thinning is often used during the planting of fruit trees to improve fruit quality and promote large fruit. Flower buds become an agricultural by-product of the planting process. Pitaya (Hylocereus undatus) is a popular fruit in many tropical regions, which [...] Read more.

Flower thinning is often used during the planting of fruit trees to improve fruit quality and promote large fruit. Flower buds become an agricultural by-product of the planting process. Pitaya (Hylocereus undatus) is a popular fruit in many tropical regions, which is widely cultivated in Southeast Asian countries. Probiotics such as Lactobacillus plantarum have been shown to exhibit an anti-obesity effect by regulating gut microbiota. This study investigated the effect of polysaccharides from pitaya flower buds (PFW) extracted with water on the regulation of gut microbiota and body weight control in mice fed with a high-fat diet. The effects of PFW on the growth of L. plantarum were analyzed and the propagation of L. plantarum was promoted in an aqueous solution containing PFW. In an in vivo study, mice were fed with a high-fat diet supplemented with PFW for 12 weeks; PFW treatment effectively controlled body weight and reduced short bowel syndrome of mice induced by the high-fat diet. Gut microbiota sequencing revealed that Lachnospiraceae and Lactobacillaceae were the main bacteria targeted by PFW. Moreover, transcript analysis demonstrated that PFW alleviated obesity through amino acid metabolism, carbohydrate metabolism, and glycan metabolism. Overall, PFW is a valuable food supplement that can regulate gut microbiota and may have potential to ameliorate the physiological damage caused by a high-fat diet. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation)

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22 pages, 1358 KiB

Open AccessArticle

Valorization of a Pyrolytic Aqueous Condensate and Its Main Components for L-Malic Acid Production with Aspergillus oryzae DSM 1863

by Christin Kubisch and Katrin Ochsenreither

Fermentation 2022, 8(3), 107; https://doi.org/10.3390/fermentation8030107 - 28 Feb 2022

Cited by 7 | Viewed by 2368

Abstract

Pyrolytic aqueous condensate (PAC) might serve as a cost-effective substrate for microbial malic acid production, as it is an unused side stream of the fast pyrolysis of lignocellulosic biomass that contains acetol and acetate as potential carbon sources. In the present study, shake [...] Read more.

Pyrolytic aqueous condensate (PAC) might serve as a cost-effective substrate for microbial malic acid production, as it is an unused side stream of the fast pyrolysis of lignocellulosic biomass that contains acetol and acetate as potential carbon sources. In the present study, shake flask cultures were performed to evaluate the suitability of acetol and its combination with acetate as substrates for growth and L-malate production with the filamentous fungus Aspergillus oryzae. Acetol concentrations of up to 40 g/L were shown to be utilized for fungal growth. In combination with acetate, co-metabolization of both substrates for biomass and malate formation was observed, although the maximum tolerated acetol concentration decreased to 20 g/L. Furthermore, malate production on PAC detoxified by a combination of rotary evaporation, overliming and activated carbon treatment was studied. In shake flasks, cultivation using 100% PAC resulted in the production of 3.37 ± 0.61 g/L malate, which was considerably improved by pH adjustment up to 9.77 ± 0.55 g/L. A successful scale-up to 0.5-L bioreactors was conducted, achieving comparable yields and productivities to the shake flask cultures. Accordingly, fungal malate production using PAC was successfully demonstrated, paving the way for a bio-based production of the acid. Full article

(This article belongs to the Special Issue Organic Waste Valorization into Added-Value Products)

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14 pages, 2107 KiB

Open AccessArticle

A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

by Aloizio Lemos de Lima, Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese and André Fioravante Guerra

Fermentation 2022, 8(3), 106; https://doi.org/10.3390/fermentation8030106 - 28 Feb 2022

Cited by 9 | Viewed by 2899

Abstract

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by [...] Read more.

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, and Their Application in the Production of Functional Foods)

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