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Fermentation
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New Research in Production of Antimicrobial Compounds by Fermentation
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New Research in Production of Antimicrobial Compounds by Fermentation

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

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 14441

Special Issue Editor

Prof. Dr. Jun Liu

E-Mail Website
Guest Editor
Department of Brewing Engineering, Sichuan University of Science and Engineering, Zigong, China
Interests: antifungal; fermentation; enzyme

Special Issue Information

Dear Colleagues,

With the continuous emergence of drug-resistant pathogens, finding and developing new safe, and effective antibacterial agents to replace traditional antibiotics is becoming increasingly essential. Considering the many adverse effects of synthetic organic or inorganic antibacterial compounds, the natural antibacterial compounds, mainly derived from microorganisms, are most popular among patients, medical workers, and corresponding scientific researchers. Unlike natural antibacterial substances derived from plants and minerals, which can be obtained by direct extraction and separation, most antibacterial components derived from microorganisms are formed through a complex series of biochemical reactions represented by fermentation, namely the so-called metabolic synthesis pathway. The most prominent characteristic of these complexes produced by this pathway is that they usually do not cause pollution to the environment and have good biocompatibility in the process of production and use.

People often use microbial fermentation to serve people's life, such as the production of vinegar, soy sauce, and pickled food, especially the making of wine, such as the brewing of everyday red wine, beer, and traditional Chinese Baijiu etc.. For a long time, the above fermentation process or mode has been used by humans for many years. However, most of the dependent research directions are focused on the main fermentation products and how to produce them, and the yield of these leading products. In fact, the abundance of concomitant products during fermentation is astonishing. With the substantial improvement of people's material life and medical level and people's deep understanding of medical and health, the antibacterial activity and yield of concomitant products have attracted more and more attention from scientists in recent years.

This Special Issue comprises some new studies and reviews addressing the production of antimicrobial compounds by fermentation, especially the formation mechanism and yield control of the antibacterial compounds, and even some related purification and separation technologies.

Prof. Dr. Jun Liu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biochemical reaction
  • metabolic synthesis
  • antibacterial compound
  • health function factor
  • fermentation microorganism
  • mixed fermentation
  • enzyme

Published Papers (5 papers)

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Research

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10 pages, 645 KiB  
Article
Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture
by Wellison Amorim Pereira, Anna C. M. Piazentin, Thamires M. S. da Silva, Carlos M. N. Mendonça, Elias Figueroa Villalobos, Attilio Converti and Ricardo Pinheiro S. Oliveira
Fermentation 2023, 9(11), 961; https://doi.org/10.3390/fermentation9110961 - 09 Nov 2023
Cited by 1 | Viewed by 1526
Abstract
The number of people with dietary restrictions on dairy products has increased significantly due to lactose intolerance/allergy or adoption of vegan diets. Organic acid-producing probiotics have been used in fermented beverages, such as those based on soy, with good results. Such molecules have [...] Read more.
The number of people with dietary restrictions on dairy products has increased significantly due to lactose intolerance/allergy or adoption of vegan diets. Organic acid-producing probiotics have been used in fermented beverages, such as those based on soy, with good results. Such molecules have in fact been described for their role in sensory analyses and benefits to human health. Therefore, this study suggested the evaluation of an alternative soy extract-based beverage that could act as a functional food. For this purpose, products and biomass concentrations were monitored throughout soy extract fermentation through acidification kinetics and cell count. The effect of inulin on the growth of the probiotic strains Bifidobacterium longum and Lactobacillus acidophilus in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was evaluated (technical replicates). It was observed that the addition of inulin reduced the time of fermentation by L. acidophilus, while no statistically significant effect was observed in the post-acidification period. In B. longum fermentation, the process did not change in the presence of inulin, but there was a significant increase in viability and survival in the post-acidification period. Therefore, it can be concluded that the strains studied can be used in the formulation of soy-based drinks and that inulin positively influenced the viability of both probiotics in fermented drinks tested. Full article
(This article belongs to the Special Issue New Research in Production of Antimicrobial Compounds by Fermentation)
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18 pages, 2535 KiB  
Article
Exploration of Natural Product Repository by Combined Genomics and Metabolomics Profiling of Mangrove-Derived Streptomyces murinus THV12 Strain
by Vineetha Das, Niladri Sekhar Chatterjee, Prinetha Uruparambil Pushpakaran, Kuttanappilly V. Lalitha and Toms C. Joseph
Fermentation 2023, 9(6), 576; https://doi.org/10.3390/fermentation9060576 - 18 Jun 2023
Viewed by 1899
Abstract
Streptomyces, one of the largest genera belonging to the phylum Actinobacteria, contribute to more than 60% of the clinically relevant antibiotics. The present study outlined the genomics and the metabolomics of a mangrove-derived Streptomyces murinus THV12 strain. The Illumina Hiseq 2500 platform-based [...] Read more.
Streptomyces, one of the largest genera belonging to the phylum Actinobacteria, contribute to more than 60% of the clinically relevant antibiotics. The present study outlined the genomics and the metabolomics of a mangrove-derived Streptomyces murinus THV12 strain. The Illumina Hiseq 2500 platform-based whole-genome sequencing of the Streptomyces strain generated a consensus sequence of 8,363,247 bp with 107 contigs and 7345 protein-coding genes, which shared significant homology with genes from Streptomyces murinus. The detection of secondary metabolite biosynthetic gene clusters (smBGCs) in the genome performed using the pipeline antiSMASH v6.1.1 revealed that the strain harbored 47 secondary metabolite clusters, which represented 17.9% of the 8.3 Mb genome. The smBGCs belonged to the metabolite categories: PKS, NRPS, ectoine, lassopeptides, lantipeptides, melanin, siderophores, terpenes and other putative products. The strain showed broad-spectrum antimicrobial activity with a inhibition zone of 30 mm against Gram-positive bacteria and Candida albicans. The secondary metabolite profiling of the crude extracts from the fermentation broth of THV12 was performed with the HPLC system coupled with an Orbitrap Exploris120 high-resolution mass spectrometer. As revealed by in silico analysis, compounds such as actinomycin D, pentamycin, desferrioxamine E and cinnabaramide A were detected with MS/MS analysis. Apart from this, compounds belonging to different chemical scaffolds, such as cyclic and linear peptides, bacterial alkaloids, linear polyketides and terpenoids, were also present in the fermentation broth of the strain when cultivated under the OSMAC (One Strain Many Compounds) approach. Thus, the combined strategy of genome mining and metabolomics of the mangrove-derived strain aided in exploring the chemical diversity of BGCs and new chemical entities, which can contribute to drug leads. Full article
(This article belongs to the Special Issue New Research in Production of Antimicrobial Compounds by Fermentation)
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14 pages, 2346 KiB  
Article
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells
by Alejandro López-Prieto, Ana Belén Moldes, José Manuel Cruz and Benita Pérez-Cid
Fermentation 2023, 9(6), 528; https://doi.org/10.3390/fermentation9060528 - 29 May 2023
Viewed by 1127
Abstract
Microbial contaminations represent an important issue for crop production, resulting in tons of losses worldwide every year. One of the highest-risk pathogens involved in these infections is Botrytis cinerea, which is responsible for the grey mold disease. In this study, a biosurfactant [...] Read more.
Microbial contaminations represent an important issue for crop production, resulting in tons of losses worldwide every year. One of the highest-risk pathogens involved in these infections is Botrytis cinerea, which is responsible for the grey mold disease. In this study, a biosurfactant extracted from corn steep liquor (CSL), an agro-industrial residue from the corn-milling industry, was used in combination with copper oxychloride (Cu-Oxy), a copper-based pesticide, to evaluate their fungitoxic activity on B. cinerea cells. The results showed that the mixture of 2 g/L of Cu-Oxy with 16 g/L of the biosurfactant extract from CSL, named biosurfactant pesticide formulation (BS-P), helped in the reduction of colony growth, in the decrease of biomass production, and in the improvement of copper bioaccumulation on fungal mycelium in comparison with aqueous solutions of commercial and pure-copper-based fungicides. A factorial design was conducted to obtain the best operational conditions for enhancing the bioaccumulation of copper by B. cinerea cells in the presence of BS-P, resulting in a maximum copper uptake of 2122 µg Cu/g dry weight when using 1 g/L of Cu-Oxy combined with 8 g/L of CSL biosurfactant extract at an incubation temperature of 15 °C. It was also proved that, due to the absence of the biosurfactant extract, the amount of copper bio-adsorbed by fungal mycelium was considerably decreased and, therefore, so was its fungitoxic activity. These results suggest that the biosurfactant extract studied could be involved in eco-friendlier pesticide formulations, reducing the environmental impact of copper-based active principles. Full article
(This article belongs to the Special Issue New Research in Production of Antimicrobial Compounds by Fermentation)
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17 pages, 2651 KiB  
Article
Optimization of Coconut Milk Kefir Beverage by RSM and Screening of Its Metabolites and Peptides
by Muna Mahmood Taleb Abadl, Anis Asyila Marzlan, Rabiha Sulaiman, Faridah Abas and Anis Shobirin Meor Hussin
Fermentation 2023, 9(5), 430; https://doi.org/10.3390/fermentation9050430 - 28 Apr 2023
Cited by 2 | Viewed by 1890
Abstract
Probiotic foods such as kefir drinks help to improve the health and well-being of consumers. Since Salmonella resistance to current antibiotic drugs is rising at an alarming rate worldwide, especially in Africa and Asia, this has raised the need for alternative ways of [...] Read more.
Probiotic foods such as kefir drinks help to improve the health and well-being of consumers. Since Salmonella resistance to current antibiotic drugs is rising at an alarming rate worldwide, especially in Africa and Asia, this has raised the need for alternative ways of preventing and treating infectious diseases in humans and animals. Thus, a dairy-free probiotic drink can be an alternative for people with milk allergies or for those who avoid dairy products as a lifestyle choice. This study aims to optimize the quality of the coconut milk kefir drink for its antioxidant and antimicrobial activities and to identify the peptides and metabolites present. The time, temperature, and inoculum size that resulted in the optimal antioxidant and antimicrobial activities using Response Surface Methodology (RSM) were found to be 13.4 h, 25 °C, and 5.4 g/100 mL, respectively. The metabolic changes of coconut milk kefir at the beginning and end of fermentation were identified using 1H-NMR-based metabolomics. Some of the metabolites that were identified in the optimized product are γ-Aminobutyric acid, Biotin, Riboflavin, Butyrate, Lactate, and Caprylate. Moreover, 10 peptide sequences were identified using LC-MS/MS. The findings of this study demonstrated a high potential for coconut milk fermented using kefir grains as a functional healthy drink. Full article
(This article belongs to the Special Issue New Research in Production of Antimicrobial Compounds by Fermentation)
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Review

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17 pages, 1224 KiB  
Review
Application of Terpenoid Compounds in Food and Pharmaceutical Products
by Mei Fan, Siqi Yuan, Lingshan Li, Jia Zheng, Dong Zhao, Chengjun Wang, Hong Wang, Xun Liu and Jun Liu
Fermentation 2023, 9(2), 119; https://doi.org/10.3390/fermentation9020119 - 26 Jan 2023
Cited by 20 | Viewed by 7349
Abstract
Terpenes are compounds that include monoterpenes, sesquiterpenes, diterpenes, and terpenes, where isoprene is the basic structural unit of multiple oxygenated hydrocarbons. Terpenes are often found in plants, especially in some Zingiberaceae or tulips, and they have been obtained by direct extraction, chemical synthesis, [...] Read more.
Terpenes are compounds that include monoterpenes, sesquiterpenes, diterpenes, and terpenes, where isoprene is the basic structural unit of multiple oxygenated hydrocarbons. Terpenes are often found in plants, especially in some Zingiberaceae or tulips, and they have been obtained by direct extraction, chemical synthesis, and microorganisms. They exhibit anti-bacterial, anti-viral, anti-oxidant, and analgesic activity, aid digestion, and have other biological activities. Terpenes are widely used as factors in food health and as anti-cancer treatments. They are used especially as active substances in fermented Chinese baijiu products and gives Chinese baijiu its fruity aroma. To a certain extent, terpenes affect the quality of baijiu. In pharmaceutical products, terpenes, especially limonene and elemene, have strong biological activity that reduces the mitosis of tumor cells, induces tumor cell apoptosis, and inhibits tumor cell growth. However, the low yield of terpenes limits its application. Therefore, we review the sources of terpenes, focus on the biosynthesis pathway of sesquiterpenes, and explore the latest research progress on terpenes that play a biologically active and functional role in fermented products and pharmaceutical products, especially in the development and utilization of the Chinese baijiu industry. We provide new research ideas for the improvement and optimization of terpenes in various industries. Full article
(This article belongs to the Special Issue New Research in Production of Antimicrobial Compounds by Fermentation)
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