keyword
https://read.qxmd.com/read/38452955/concentration-dependent-dual-roles-of-proanthocyanidins-on-oxidative-stress-and-docosahexaenoic-acid-production-in-schizochytrium-sp-atcc-20888
#21
JOURNAL ARTICLE
Guofu Zhao, Ming Chen, Jingwen Liu, Shang Wang, Dongmei Fu, Chunzhi Zhang
Antioxidant addition is an effective strategy to achieve docosahexaenoic acid (DHA) overproduction in oleaginous microorganisms. Nevertheless, antioxidants like phenolic compounds sometimes exert pro-oxidant activity. In this work, effects of proanthocyanidins (PAs) on fermentation performance and oxidative stress in Schizochytrium sp. were investigated. Low PAs addition (5 mg/L) reduced reactive oxygen species and enhanced lipogenic enzymes activities and NADPH, resulting in significant increase in lipid (20...
March 5, 2024: Bioresource Technology
https://read.qxmd.com/read/38452952/heterotrophic-and-autotrophic-production-of-l-isoleucine-and-l-valine-by-engineered-cupriavidus-necator-h16
#22
JOURNAL ARTICLE
Lei Wang, Junhu Yao, Tao Tu, Bin Yao, Jie Zhang
Advancement in commodity chemical production from carbon dioxide (CO2 ) offers a promising path towards sustainable development goal. Cupriavidus necator is an ideal host to convert CO2 into high-value chemicals, thereby achieving this target. Here, C. necator was engineered for heterotrophic and autotrophic production of L-isoleucine and L-valine. Citramalate synthase was introduced to simplify isoleucine synthesis pathway. Blocking poly-hydroxybutyrate biosynthesis resulted in significant accumulation of isoleucine and valine...
March 5, 2024: Bioresource Technology
https://read.qxmd.com/read/38448112/influence-of-acid-reducing-saccharomyces-cerevisiae-on-the-microbial-communities-and-metabolites-of-suanyu
#23
JOURNAL ARTICLE
Hu Wenkang, Hui Fuyi, Chen Hongyan, Li Jiamin, Zhang Rui, Cen Qin, Zeng Xuefeng
The inoculation of S. cerevisiae can address the excessive acidity in Suanyu, but its influence on the microbial community structure has not been documented. In this study, the microbiota succession, and metabolites of Suanyu with the inoculation of acid-reducing S. cerevisiae L7 were explored. The findings revealed that the addition of S. cerevisiae L7 elevated the pH, and decreased the microbial α-diversity. In Suanyu, the dominant bacterial genera were Lactiplantibacillus and Bacillus, while the dominant fungal genera were Meyerozyma and Saccharomyces...
April 2024: Food Research International
https://read.qxmd.com/read/38448100/metagenomics-and-untargeted-metabolomics-analyses-to-unravel-the-formation-mechanism-of-characteristic-metabolites-in-cantonese-soy-sauce-during-different-fermentation-stages
#24
JOURNAL ARTICLE
Linfeng Wen, Jianping Lei, Lixin Yang, Qixin Kan, Peipei Wang, Jun Li, Cong Chen, Liping He, Jiangyan Fu, Chi-Tang Ho, Qingrong Huang, Yong Cao
Cantonese soy sauce (CSS) is an important Chinese condiment due to its distinctive flavor. Microorganisms play a significant role in the flavor formation of CSS during fermentation. However, the correlation between microbes and flavor compounds as well as the potential fermentation mechanism remained poorly uncovered. Here we revealed the dynamic changes of microbial structure and characteristics metabolites as well as their correlation of CSS during the fermentation process. Metagenomics sequencing analysis showed that Tetragenococcus halophilus, Weissella confusa, Weissella paramesenteroides, Aspergillus oryzae, Lactiplantibacillus plantarum, Weissella cibaria were top six dominant species from day 0 to day 120...
April 2024: Food Research International
https://read.qxmd.com/read/38447325/metabolic-engineering-and-fermentation-of-microorganisms-for-carotenoids-production
#25
REVIEW
Hyunmin Eun, Sang Yup Lee
Carotenoids are natural pigments that exhibit a wide range of red, orange, and yellow colors and are extensively used in the food, nutraceuticals, cosmetics, and aquaculture industries. While advances in systems metabolic engineering have established a foundation for constructing carotenoid-producing microbial cell factories at a laboratory scale, translating these technologies to industrial scales remains a big challenge. Moreover, there is a need to devise cost-effective methods for downstream processing and purification of carotenoids...
March 5, 2024: Current Opinion in Biotechnology
https://read.qxmd.com/read/38447324/microbial-synthesis-of-terpenoids-for-human-nutrition-an-emerging-field-with-high-business-potential
#26
REVIEW
Jules Beekwilder, Florence M Schempp, Matthew Q Styles, Oskar Zelder
Because of their complicated biosynthesis and hydrophobic nature, fermentative production of terpenoids did not play a significant role on a commercial scale until a few years ago. Driven by technological progress in metabolic engineering and process biotechnology, terpene-based food ingredients such as flavors, sweeteners, and vitamins produced by fermentation have now become viable and commercially competitive options. In recent years, several companies have developed microbial platforms for commercial terpene production...
March 5, 2024: Current Opinion in Biotechnology
https://read.qxmd.com/read/38441693/synergistic-corrosion-effects-of-magnetite-and-microorganisms-microbial-community-dependency
#27
JOURNAL ARTICLE
Maria A Diaz-Mateus, Laura L Machuca, Hanan Farhat, Silvia J Salgar-Chaparro
The synergistic corrosion effect of acid-producing bacteria (APB) and magnetite on carbon steel corrosion was assessed using two different microbial consortia. A synergistic corrosion effect was observed exclusively with Consortium 2, which was composed of Enterobacter sp., Pseudomonas sp., and Tepidibacillus sp. When Consortium 2 was accompanied by magnetite, uniform corrosion and pitting rates were one-time higher (0.094 mm/year and 0.777 mm/year, respectively) than the sum of the individual corrosion rates promoted by the consortium and deposit separately (0...
March 5, 2024: Applied Microbiology and Biotechnology
https://read.qxmd.com/read/38440689/two-stage-fermentation-of-corn-and-soybean-meal-mixture-by-bacillus-subtilis-and-lactobacillus-acidophilus-to-improve-feeding-value-optimization-physicochemical-property-and-microbial-community
#28
JOURNAL ARTICLE
Tonghao Du, Shijin Xiong, Li Wang, Guangxian Liu, Qianqian Guan, Mingyong Xie, Tao Xiong, Jinqing Huang
UNLABELLED: Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of Bacillus and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated...
April 2024: Food Science and Biotechnology
https://read.qxmd.com/read/38436751/mutational-analysis-in-corynebacterium-stationis-mfs-transporters-for-improving-nucleotide-bioproduction
#29
JOURNAL ARTICLE
Keita Kinose, Keiko Shinoda, Tomoyuki Konishi, Hisashi Kawasaki
Product secretion from an engineered cell can be advantageous for microbial cell factories. Extensive work on nucleotide manufacturing, one of the most successful microbial fermentation processes, has enabled Corynebacterium stationis to transport nucleotides outside the cell by random mutagenesis; however, the underlying mechanism has not been elucidated, hindering its applications in transporter engineering. Herein, we report the nucleotide-exporting major facilitator superfamily (MFS) transporter from the C...
March 4, 2024: Applied Microbiology and Biotechnology
https://read.qxmd.com/read/38434807/recent-trends-and-advances-in-additive-mediated-composting-technology-for-agricultural-waste-resources-a-comprehensive-review
#30
REVIEW
Rana Shahzad Noor, Adnan Noor Shah, Muhammad Bilal Tahir, Muhammad Umair, Muhammad Nawaz, Amjed Ali, Sezai Ercisli, Nader R Abdelsalam, Hayssam M Ali, Seung Hwan Yang, Sami Ullah, Mohammed Ali Assiri
Agriculture waste has increased annually due to the global food demand and intensive animal production. Preventing environmental degradation requires fast and effective agricultural waste treatment. Aerobic digestion or composting uses agricultural wastes to create a stabilized and sterilized organic fertilizer and reduces chemical fertilizer input. Indeed, conventional composting technology requires a large surface area, a long fermentation period, significant malodorous emissions, inferior product quality, and little demand for poor end results...
February 27, 2024: ACS Omega
https://read.qxmd.com/read/38432543/detoxification-of-water-hyacinth-hydrolysate-mediated-by-exopolysaccharide-based-hydrogel-enhances-hydrogen-and-methane-production
#31
JOURNAL ARTICLE
Rajendran Velmurugan, Anuj Kumar Chandel, Aran Incharoensakdi
In this study, the exopolysaccharide from cyanobacteria was used for detoxification of acid hydrolysate of water hyacinth biomass. Exopolysaccharide-hydrogel showed phenolics and furans removal of 86 % and 97 %, respectively, with sugar recovery of 98.3 %. The fermentation of detoxified acid hydrolysate was integrated with that of pretreated biomass subjected to enzymatic saccharification derived from commercial cellulose (ESF) or from microbe (MSF). The maximum hydrogen production of 69...
March 1, 2024: Bioresource Technology
https://read.qxmd.com/read/38421433/analyzing-microbial-community-and-volatile-compound-profiles-in-the-fermentation-of-cigar-tobacco-leaves
#32
JOURNAL ARTICLE
Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, Guanglong Wu, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Tianfei Zheng, Xingjiang Li
Variations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently influencing the aromatic attributes of the resulting cigars. The entire fermentation process of CTLs can be categorized into three distinct phases: phase 1 (CTLs prior to moisture regain), phase 2 (CTLs post-moisture regain and pile fermentation), and phase 3 (CTLs after fermentation and drying). These phases were determined based on the dynamic changes in microbial community diversity...
February 29, 2024: Applied Microbiology and Biotechnology
https://read.qxmd.com/read/38418582/mixed-culture-cultivation-in-microbial-bioprocesses
#33
JOURNAL ARTICLE
Manisha Khedkar, Dattatray Bedade, Rekha S Singhal, Sandip B Bankar
Mixed culture cultivation is well renowned for industrial applications due to its technological and economic benefits in bioprocess, food processing, and pharmaceutical industries. A mixed consortium encompasses to achieve growth in unsterile conditions, robustness to environmental stresses, perform difficult functions, show better substrate utilization, and increase productivity. Hence, mixed cultures are being valorized currently and has also augmented our understanding of microbial activities in communities...
February 29, 2024: Advances in Biochemical Engineering/biotechnology
https://read.qxmd.com/read/38417463/microbial-production-of-branched-chain-amino-acids-advances-and-perspectives
#34
REVIEW
Yanan Hao, Xuewei Pan, Jiajia You, Guomin Li, Meijuan Xu, Zhiming Rao
Branched-chain amino acids (BCAAs) such as L-valine, L-leucine, and L-isoleucine are widely used in food and feed. To comply with sustainable development goals, commercial production of BCAAs has been completely replaced with microbial fermentation. However, the efficient production of BCAAs by microorganisms remains a serious challenge due to their staggered metabolic networks and cell growth. To overcome these difficulties, systemic metabolic engineering has emerged as an effective and feasible strategy for the biosynthesis of BCAA...
February 26, 2024: Bioresource Technology
https://read.qxmd.com/read/38403443/recent-advances-in-applying-omic-technologies-for-studying-acetic-acid-bacteria-in-industrial-vinegar-production-a-comprehensive-review
#35
REVIEW
Juan J Román-Camacho, Juan C Mauricio, Inés María Santos-Dueñas, Teresa García-Martínez, Isidoro García-García
Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio-healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation...
February 2024: Biotechnology Journal
https://read.qxmd.com/read/38401811/biochar-facilitated-biological-co-2-conversion-to-c2-c6-alcohols-and-fatty-acids
#36
JOURNAL ARTICLE
Rahul Thunuguntla, Hasan K Atiyeh, Hailin Zhang, Thaddeus C Ezeji, Ralph S Tanner
Microbial CO2 utilization reduces the carbon footprint, providing economic potential. Biochar, rich in minerals and trace metals, can enhance microbial activity. This study investigates poultry litter and switchgrass biochars produced at 350 and 700 °C (PLB350, PLB700, SGB350 and SGB700, respectively) affect CO2 conversion to C2-C6 alcohols and acids by Clostridium muellerianum P21, C. ragsdalei P11 and C. carboxidivorans P7. Fermentations were in 250-mL bottles containing H2 :CO2 :N2 (60:20:20) shaken at 125 rpm and 37 °C...
February 22, 2024: Bioresource Technology
https://read.qxmd.com/read/38398584/sustainable-production-of-biofuels-and-biochemicals-via-electro-fermentation-technology
#37
REVIEW
María José Salar-García, Víctor Manuel Ortiz-Martínez, Sergio Sánchez-Segado, Raúl Valero Sánchez, Antonia Sáez López, Luis Javier Lozano Blanco, Carlos Godínez-Seoane
The energy crisis and climate change are two of the most concerning issues for human beings nowadays. For that reason, the scientific community is focused on the search for alternative biofuels to conventional fossil fuels as well as the development of sustainable processes to develop a circular economy. Bioelectrochemical processes have been demonstrated to be useful for producing bioenergy and value-added products from several types of waste. Electro-fermentation has gained great attention in the last few years due to its potential contribution to biofuel and biochemical production, e...
February 13, 2024: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://read.qxmd.com/read/38397585/the-contribution-of-microorganisms-to-the-quality-and-flavor-formation-of-chinese-traditional-fermented-meat-and-fish-products
#38
REVIEW
Jingjing Mao, Xinyi Wang, Hongfan Chen, Zhiping Zhao, Dayu Liu, Yin Zhang, Xin Nie
Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon, Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of Chinese traditional fermented meat and fish products (FMFPs), which are favored by Chinese consumers due to their high nutritional value and quality. The quality of the spontaneously fermented Chinese traditional FMFP is closely correlated with microorganisms. Moreover, the dominant microorganisms are significantly different due to regional differences...
February 17, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38395585/in-vitro-digestion-and-fecal-fermentation-of-selenocompounds-impact-on-gut-microbiota-antioxidant-activity-and-short-chain-fatty-acids
#39
JOURNAL ARTICLE
Shuojia Liang, Junlei Yu, Meng Zhao, Sha Chen, Xiang Lu, Fayin Ye, Jia Chen, Guohua Zhao, Lin Lei
Selenium bioavailability is critically influenced by gut microbiota, yet the interaction dynamics with selenocompounds remain unexplored. Our study found that L-Selenomethionine (SeMet) and Se-(Methyl)seleno-L-cysteine (MeSeCys) maintained stability during in vitro gastrointestinal digestion. In contrast, Selenite and L-Selenocystine (SeCys2 ) were degraded by approximately 13% and 35%. Intriguingly, gut microflora transformed MeSeCys, SeCys2 , and Selenite into SeMet. Moreover, when SeCys2 and Selenite incubated with gut microbiota, they produced red selenium nanoparticles with diameters ranging between 100 and 400 nm and boosted glutathione peroxidase activity...
March 2024: Food Research International
https://read.qxmd.com/read/38395561/functioning-of-saccharomyces-cerevisiae-in-honey-coffee-coffea-canephora-and-their-effect-on-metabolites-volatiles-and-flavor-profiles
#40
JOURNAL ARTICLE
K N Aswathi, Ayusha Shirke, Aishwarya Praveen, Pushpa S Murthy
Post-harvesting and microbial activity of coffee play a critical role in the metabolites and the sensory quality of the brew. The pulped natural/honey coffee process is an improvised semi-dry technique consisting of prolonged fermentation of depulped coffee beans excluding washing steps. The starter culture application in coffee industry plays an important role to enhance the cup quality. This work focuses on the fermentation of pulped natural/honey Robusta coffee with a starter culture (Saccharomyces cerevisiae MTCC 173) and the identification of fermentation patterns through 1 H NMR, microbial ecology, volatomics and organoleptics of brew...
March 2024: Food Research International
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