Microbes and Their Products for Sustainable Human Life

Topic Information

Dear Colleagues,

Microbes are omnipresent and are able to survive and continuously evolve with the changing environment. The majority of microbes are beneficial for humans and nature and a fraction of microbes are considered to be pathogens. Understanding the world of microbes is important to mitigate their dangerous effects and harness their potential for human health, food security, sustainable energy sources, and tackling climate change. Microbes are an integral part of human life and they are used to produce various food products through fermentation. Microbial products such as polyhydroxyalkanoates and exopolysaccharides have great potential in the health sector. Microbes are also used to improve crop yields and productivity. Infectious diseases are a major cause of death around the globe. Almost one third of drugs (antibiotics, cholesterol-lowering, and anticancer medicines) are produced using microbes. A large amount of wastewater and organic waste is generated through industrial and household activities and causes environmental pollution. The use of microbes in waste treatment is an eco-friendly method with the advantage of resource recovery and the production of valuable products such as lipids, hydrogen, polymers, etc. Microbes also have a direct role in the valorization of waste into bioenergy, performing anaerobic digestion, dark fermentation, and photo fermentation. It is important to explore the role of microbes in human health and sustainability. Keeping in view the recent advances in microbes and their product-related research, this Special Issue will include a series of review and research articles that cover the following topics:

• Advances in cultured and uncultured microbes’ isolation and characterization.
• Microbial fermentative products and metabolites as prebiotics/probiotics and food.
• Role of microbes in the biotransformation and synthesis of valuable chemicals.
• Microbial enzyme production and characterization for valuable biochemical production.
• Microbe-derived material (polysaccharides and exopolysaccharides) production and applications.
• Microbe-mediated synthesis of nanomaterials and their application.
• Resource recovery from waste and production of valuables.
• Microbes in advanced biofuel production.

Dr. Shashi Kant Bhatia
Dr. Ranjit Gurav
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Biomolecules biomolecules	5.5	8.3	2011	19.2 Days	CHF 2700	Submit
Energies energies	3.2	5.5	2008	15.7 Days	CHF 2600	Submit
Foods foods	5.2	5.8	2012	15.9 Days	CHF 2900	Submit
International Journal of Molecular Sciences ijms	5.6	7.8	2000	16.8 Days	CHF 2900	Submit
Polymers polymers	5.0	6.6	2009	14 Days	CHF 2700	Submit

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All Biomolecules Energies Foods IJMS Polymers

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Open AccessArticle

Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation

by

Dong Li

,

Guangbin Ye

,

Xuyan Zong

and

Wei Zou

Foods 2023, 12(8), 1594; https://doi.org/10.3390/foods12081594 - 09 Apr 2023

Viewed by 888

Abstract

Pit mud (PM) is the main component of Baijiu (traditional Chinese liquor), and its microorganisms are the primary sources of the aroma of Chinese strong-flavor Baijiu (SFB). Enrichment plays an important role in the selection of functional microorganisms in PM. Herein, the PM [...] Read more.

Pit mud (PM) is the main component of Baijiu (traditional Chinese liquor), and its microorganisms are the primary sources of the aroma of Chinese strong-flavor Baijiu (SFB). Enrichment plays an important role in the selection of functional microorganisms in PM. Herein, the PM of SFB was submitted to six rounds of enrichment using clostridial growth medium (CGM), and changes in the metabolite accumulation and microbiota composition were evaluated. Based on the metabolite production and microbiota composition, the enrichment rounds were classified as the acclimation stage (round 2), main fermentation stage (rounds 3 and 4), and late fermentation stage (rounds 5 and 6). Species within the genus Clostridium dominated in the acclimation stage (65.84–74.51%). In the main fermentation stage, the dominant microbial groups were producers of butyric acid, acetic acid, and caproic acid, which included Clostridium (45.99–74.80%), Caproicibacter (1.45–17.02%), and potential new species within the order of Oscillataceae (14.26–29.10%). In the late stage of enrichment, Pediococcus dominated (45.96–79.44%). Thus, the main fermentation stage can be considered optimal for the isolation of acid-producing bacteria from PM. The findings discussed herein support the development and application of functional bacteria by bioaugmentation, and contribute to improving the quality of PM and SFB production. Full article

(This article belongs to the Topic Microbes and Their Products for Sustainable Human Life)

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