Pigment Production in Submerged Fermentation, 2nd Edition

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

Deadline for manuscript submissions: 31 May 2024 | Viewed by 4148

Special Issue Editors


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Chemistry and Biotechnology of Natural Products (CHEMBIOPRO), Faculty of Sciences and Technologies, Université de la Réunion, F-97744 Saint-Denis, France
Interests: fermentation; microbial biotechnology; microbial pigments and colorants; lactic acid bacteria; probiotics and postbiotics; food science and technology; functional foods
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Guest Editor
Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, ESIROI Département Agroalimentaire, Université de La Réunion, 2 rue Joseph Wetzell, F‐97490 Sainte‐Clotilde, La Réunion, France
Interests: sustainable textile; microbial biotechnology; microbial production of pigments and colorants; fermentation; bioprocess engineering and fermentation technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The previous edition of Special Issue “Pigment Production in Submerged Fermentation” in Journal of Fermentation just closed with 13 publications including 12 research and 1 review. It’s now time to open its next edition to present the latest advances in pigment production research both in academia and industry.

There is a considerable increase in consumer demand for natural, sustainable, clean-label in all sectors which includes food, cosmetics, pharmaceuticals, textiles, painting, printing inks, etc. As the growing use of natural pigments in various industries, more particularly the food industry has seen a long-term structural shift from synthetic to natural sources, which is projected to drive the market growth rate and thereby boost its demand globally. To meet those global demands, microorganisms have been considered and are widely being researched as a promising niche for pigment production owing to their vast diversity in nature, easy massive production, possessing diverse chemical structures with bioactive properties. This indicates that future generations will depend on microbial pigments over synthetic colorants for a sustainable livelihood. Indeed, there are still more untapped sources to produce pigmented compounds that need to be explored. This Special Issue edition 2.0 aims to collect both review and research articles on exciting findings and significant advances related to:

  • Pigment production from different sources of microbes isolated from terrestrial or marine ecosystems, including actinobacteria, archaebacteria, cyanobacteria, bacteria, fungi, microalgae, and yeasts by submerged fermentation;
  • Studies on different biosynthetic pathways of pigment class such as carotenoids and polyketide derived colorants;
  • Utilization of agro-industrial wastes as an alternative media substitute for pigment production and its enhancement under submerged fermentation;
  • Any scale-up studies from bench to pilot scale, by studying the impact of different process parameters on growth and pigment production, challenges arising during fermentation and how they are addressed;
  • Characterization and identification of pigments using high throughput LC-MS analyses;
  • Insights on the use of alternative green extraction techniques for easy downstream processing and yield improvement for pigments;
  • Production and identification of various bioactive pigmented compounds produced by microbes and their potential application in various sectors;
  • Exploration of current applications of pigments in different industries such as food, beverage, pharma, cosmetics, textiles, inks, leathers, paintings; its associated challenges, usage limitations and further opportunities;
  • Review on start-ups and industrial players targeted towards fermentation-based pigment production

Dr. Mekala Venkatachalam
Prof. Dr. Laurent Dufossé
Guest Editors

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

  • microorganisms
  • microbial pigments
  • natural colorants
  • secondary metabolites
  • biodiversity
  • submerged fermentation
  • biosynthetic pathway
  • culture conditions
  • pigment characterization
  • bioactive pigments

Published Papers (3 papers)

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Research

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15 pages, 2739 KiB  
Article
Using Omics Techniques to Analyze the Effects of Gene Mutations and Culture Conditions on the Synthesis of β-Carotene in Pantoea dispersa
by Na Liu and Tangbing Cui
Fermentation 2024, 10(2), 83; https://doi.org/10.3390/fermentation10020083 - 30 Jan 2024
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Abstract
β-carotene possesses antioxidant properties and holds significant research value. In our study, we have successfully identified a strain of Pantoea dispersa MSC14 which has the capability to produce β-carotene. By incorporating corn steep liquor powder into culture medium and employing mutagenesis breeding techniques, [...] Read more.
β-carotene possesses antioxidant properties and holds significant research value. In our study, we have successfully identified a strain of Pantoea dispersa MSC14 which has the capability to produce β-carotene. By incorporating corn steep liquor powder into culture medium and employing mutagenesis breeding techniques, we have successfully increased the production of β-carotene in the MSC14 strain by 13.97% and 29.22%, respectively. To gain further insights, we conducted genomic and transcriptomics analyses. These analyses revealed a significant mutation in the gndA (6-phosphogluconate dehydrogenase) gene of the mutant strain 14P9, resulting in a 33.74% decrease in 6-phosphogluconate dehydrogenase activity. Using transcriptomics analysis, we investigated the impact of this mutation on β-carotene production and explored the interconnectedness between carbon metabolism, fatty acid metabolism, amino acid metabolism, and β-carotene synthesis. The up-regulation of the trxC (Thioredoxin-2) gene, as observed in both transcriptomics results, prompted us to construct strains that overexpress trxC. This manipulation resulted in a notable 15.89% increase in β-carotene production, highlighting the significant impact of of the trxC gene on the β-carotene content of Pantoea dispersa. In conclusion, our study has successfully identified Pantoea dispersa MSC14 as a proficient producer of β-carotene. Furthermore, we have uncovered two genes implicated in the biosynthesis of β-carotene. These findings enhance our understanding of β-carotene synthesis and provide valuable guidance for carotenoid biosynthesis. Full article
(This article belongs to the Special Issue Pigment Production in Submerged Fermentation, 2nd Edition)
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Review

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15 pages, 1025 KiB  
Review
Current Advances in Carotenoid Production by Rhodotorula sp.
by Nayra Ochoa-Viñals, Dania Alonso-Estrada, Sandra Pacios-Michelena, Ariel García-Cruz, Rodolfo Ramos-González, Evelyn Faife-Pérez, Lourdes Georgina Michelena-Álvarez, José Luis Martínez-Hernández and Anna Iliná
Fermentation 2024, 10(4), 190; https://doi.org/10.3390/fermentation10040190 - 30 Mar 2024
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Abstract
Microbial carotenoids are pigments of lipophilic nature; they are considered promising substitutes for chemically synthesized carotenoids in the food industry. Their benefits for human health have been demonstrated due to their antioxidant capacity. Yeasts of the genus Rhodotorula have genotypic characteristics that allow [...] Read more.
Microbial carotenoids are pigments of lipophilic nature; they are considered promising substitutes for chemically synthesized carotenoids in the food industry. Their benefits for human health have been demonstrated due to their antioxidant capacity. Yeasts of the genus Rhodotorula have genotypic characteristics that allow them to accumulate high concentrations of carotenes under certain stress conditions. The present review includes recent information covering different aspects of carotenoid production in Rhodotorula sp. fermentation. This review focuses on fermentation carotenoid production strategies, describing various economic raw materials as sources of carbon and nitrogen, the capacity for tolerance to heavy metals, and the effect of light, pH, and salts on the accumulation of carotenoids. Genetic modification strategies used to obtain strains with increased carotenoid production are described. Furthermore, using magnetic nanoparticles in the fermentation system, which could be a stress factor that increases pigment production, is considered for the first time. Rhodotorula is a potential source of high-value carotenoids with applications in the cosmetics, pharmaceutical, and food industries. Full article
(This article belongs to the Special Issue Pigment Production in Submerged Fermentation, 2nd Edition)
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22 pages, 2919 KiB  
Review
Seeing Colors: A Literature Review on Colorimetric Whole-Cell Biosensors
by Georgio Nemer, Mohamed Koubaa, Laure El Chamy, Richard G. Maroun and Nicolas Louka
Fermentation 2024, 10(2), 79; https://doi.org/10.3390/fermentation10020079 - 25 Jan 2024
Viewed by 1572
Abstract
Colorimetric whole-cell biosensors are natural or genetically engineered microorganisms utilized to detect target molecules and ions as indicators of pollutants and biological activity in the environment. Upon detection, within specific concentration ranges which vary depending on the microorganism and its genetic circuitry among [...] Read more.
Colorimetric whole-cell biosensors are natural or genetically engineered microorganisms utilized to detect target molecules and ions as indicators of pollutants and biological activity in the environment. Upon detection, within specific concentration ranges which vary depending on the microorganism and its genetic circuitry among other factors, these sensors produce pigments which can be detected with the human eye past certain thresholds and quantified using simple analytical techniques, namely spectrophotometry. These sensors, which can be rendered portable through lyophilization and other methods, provide valuable and reliable substitutes of more demanding analytical ex situ techniques. The insights gained from this review can highlight technological progress in the field and contribute to the identification of potential opportunities afforded by these advancements. Full article
(This article belongs to the Special Issue Pigment Production in Submerged Fermentation, 2nd Edition)
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