Search

Thermophilic members of the genus Aneurinibacillus constitute a remarkable group of microorganisms that exhibit extraordinary flexibility in terms of polyhydroxyalkanoates (PHA) synthesis. In this study, we demonstrate that these Gram-positive bacteria are capable of the utilization of selected lactones, namely, γ-valerolactone (GVL), γ-hexalactone (GHL), and δ-valerolactone (DVL) as the structural precursors of related PHA monomers. In the presence of GVL, a PHA copolymer consisting of 3-hydroxybutyrate, 3-hydroxyvalerate, and also 4-hydroxyvalerate was synthesized, with a 4 HV fraction as high as 53.1 mol%. Similarly, the application of GHL resulted in the synthesis of PHA copolymer containing 4-hydroxyhexanaote (4HHx) (4HHx fraction reached up to 11.5 mol%) and DVL was incorporated into PHA in form of 5-hydroxyvalerate (5 HV) (maximal 5 HV content was 44.2 mol%). The produced materials were characterized by thermoanalytical and spectroscopic methods; the results confirmed extremely appealing material properties of produced copolymers. Further, due to their unique metabolic features and capability of incorporating various PHA monomers into the PHA chain, thermophilic Aneurinibacillus spp. can be considered not only promising chassis for PHA production but also potential donors of PHA-relevant genes to improve PHA production in other thermophiles by using approaches of synthetic biology.

Ionic liquids (ILs) have been widely used in the pretreatment of biomass. However, the effects of residual ILs on the enzymolysis and fermentation of biomass are still unknown. Therefore, a large quantity of water-washing is usually followed after biomass pretreatment to eliminate the inhibition of residual ILs on subsequent hydrolysis and fermentation steps. In this work, the effect of choline glycine ([Ch][Gly]) concentration on the activity of cellulase and Bacillus sp. strain P38 was systematically investigated to explore the impacts of residual ILs on enzymolysis and fermentation. The results confirmed that the activities of them were almost not inhibited in low concentrations (less than 0.5 wt%) of [Ch][Gly]. Under optimal pretreatment conditions, the maximum cellulose digestibility was 99.23%. Enzymatic hydrolysate was suitable for l -lactic acid fermentation without appreciable inhibition, and the highest sugar-acid conversion rate of 96.33% was obtained by simplified detoxification. This work provides an economic route to produce fermentable sugar and l -lactic acid, which shows an industrial application prospect in lignocellulosic biorefinery.

An acidic polysaccharide (PMHP-3) obtained from the Mentha haplocalyx was structurally characterized, and in vitro simulated digestion and fermentation were investigated. PMHP-3 was mainly composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose with molecular weight of 21.82 kDa. After digestion in saliva and simulated gastric juice, the molecular weight, reducing sugar, total sugar and uronic acid contents of PMHP-3 did not change significantly (p 0.05). After digestion in simulated intestinal juice, the molecular weight and uronic acid content of PMHP-3 did not change significantly, and there was no free monosaccharide production, but the total sugar and reducing sugar contents slightly decreased. During fermentation, the molecular weight, carbohydrate residue and free monosaccharides of PMHP-3 were decreased, suggesting that PMHP-3 could be degraded by microorganism and metabolized into a variety the short-chain fatty acids (SCFAs) such as acetic, propionic. Meanwhile, PMHP-3 modulated the gut microbiota by reducing the ratio of Firmicutes/Bacteroidetes, promoting the proliferation of beneficial bacteria such as Bacteroidaceae and Bifidobacteriaceae, and inhibiting harmful bacteria such as Lachnospiraceae and Enterobacteriaceae. These results indicate that PMHP-3 is beneficial to the gut health and can be developed as a potential prebiotic to prevent diseases by improving intestinal health.

In the current study, the effects of fermentation manners on the structure and immunomodulatory activity of polysaccharide in longan wine or vinegar were investigated. Compared to longan polysaccharide (CP1), polysaccharide in longan wine (CP2) or vinegar (CP3 and CP4) had smaller molecular weights, and was consisted of more mannose, arabinose, rhamnose, galactose and less glucose. After purification, the major fraction (P1-P4) was obtained from CP1-CP4, respectively. The structures and immunoregulatory activities of P1-P4 were characterized. Fermentation and purification were favorable to increase the immunoregulatory activities of P2-P4, which were contributed to their different structural features. The structure-activity relationship analysis indicated that molecular weight, mannose, rhamnose, glucuronic acid, glucose and arabinose were significantly associated with the cytokines secretion. Compared with other polysaccharides, P3 displayed better immunomodulatory activity due to its lower molecular weight, lower contents of rhamnose and glucose, and higher levels of mannose and arabinose by activating MAPK and PI3K/Akt signaling pathways.

Polysaccharide extracted from red seaweed Bangia fusco-purpurea (BFP) is a novel sulfated galactan, differed from agarans and carrageenans in fine structure. In this study, in vitro fermentation characteristics of BFP by human gut microbiota and its protective effect on lipopolysaccharide (LPS)-induced injury in Caco-2 cells were investigated. Our results showed that BFP was mainly degraded at transverse colon for 18 h fermentation by gut microbiota with reduced molecular weight. Meanwhile, BFP fermentation was associated with increased short-chain fatty acids (SCFAs) as compared to control group, especially acetic acid was increased to 129.53 ± 0.24 from 82.14 ± 0.23 mmol/L, and butyric acid was up to 1.56 ± 0.004 from 0.62 ± 0.01 mmol/L. Furthermore, BFP promoted abundances of Bacteroidetes and Firmicutes, while decreased numbers of Proteobacteria. The up-regrated beneficial differential metabolites were SCFAs, L-proline, arginine, folic acid, pyridoxamine, thiamine, etc. (p 0.05), and their related metabolic pathways mainly included mTOR, arginine biosynthesis, and vitamin metabolism. Notably, BFP fermentation products at transverse colon significantly restored cell viability of LPS-treated Caco-2 cells from 73.79 ± 0.48 % to 93.79-99.64 %, which might be caused by increased beneficial differential metabolites (e.g., SCFAs). Our findings suggest that BFP has prebiotic potential and can enhance gut health.

The inclusion of pea (Pisum sativum) in the fattening concentrate at 0%, 15%, 30%, and 45% as a replacement for soybean meal and corn was evaluated on in vitro and in vivo digestibility studies of young Parda de Montaña bulls. In the in vitro trial, gas production was determined with an Ankom system for 48 h. The 30%pea and 45%pea concentrates increased the organic matter (OM) degradability, the ammonia-N content and the ratio of acetic:propionic, with no effect on gas production, final ruminal pH and total volatile fatty acid production. In the in vivo assay, 4 young bulls (initial weight 251 ± 4 kg) received restricted amounts of concentrates plus straw during 4 consecutive experimental periods. No differences in intake were observed and 30%pea and 45%pea had higher digestibility of crude protein (CP), and OM than the rest of treatments. The nitrogen intake increased linearly with the inclusion of pea with similar nitrogen urinary and faecal excretions, and the nitrogen retained was greater in 30%pea and 45%pea than the rest of treatments. The plasma concentrations of IGF-1, total protein, β-hydroxybutyrate and urea at the beginning and at the end of each period were not affected by the inclusion of pea. In conclusion, the total replacement of soybean-corn mixtures by pea in the fattening concentrate of bulls could be recommended as it improved the CP digestibility and nitrogen retention.

Micafungin, a semisynthetic derivative of the cyclic hexapeptide FR901379 produced by Coleophoma empetri fermentation, is the only O-sulfonated echinocandin-type antifungal drug. However, the detailed formation mechanism of O-sulfonate group, whether before or after the assembly of hexapeptide, remains elusive. Here, we confirmed that O-sulfonylation occurs after hexapeptide assembly as a kind of postmodification in the biosynthesis of FR901379. The released cyclic hexapeptide was hydroxylated by cytochrome P450 McfP and successively sulfonated by sulfotransferase McfS. And other three echinocandin sulfotransferases were identified through genome mining by using McfS as a sequence probe. Moreover, pneumocandin B

Volatile fatty acids (VFAs) derived from biomass are considered to be economical and environmentally friendly feedstocks for microbial fermentation. Converting VFAs to polyhydroxyalkanoate (PHA) could reduce the substrate cost and provide an economically viable route for the commercialization of PHA. The halophilic bacteria Salinivibrio spp. TGB4 and TGB19, newly isolated from salt fields, were found to accumulate poly-3-hydroxybutyrate (PHB) using acetate or butyrate as the substrate. Both strains exhibited considerable cell growth (OD

1,5-Pentanediol (1,5-PDO) is a high value-added chemical which is widely used as a monomer in the polymer industry. There are no natural organisms that could directly produce 1,5-PDO from renewable carbon sources. In this study, we report metabolic engineering of Escherichia coli for high-level production of 1,5-PDO from glucose via a cadaverine-derived pathway. In the newly proposed pathway, cadaverine can be converted to 1,5-PDO via 5-hydroxyvalerate (5-HV) by introducing only one heterologous enzyme in E. coli. Different endogenous genes of E. coli were screened and heterologous carboxylic acid reductase genes were tested to build a functional pathway. Compared to the previously reported pathways, the engineered cadaverine-based pathway has a higher theoretical yield (0.70 mol/mol glucose) and higher catalytic efficiency. By further combining strategies of pathway engineering and process engineering, we constructed an engineered E. coli strain that could produce 2.62 g/L 1,5-PDO in shake-flask and 9.25 g/L 1,5-PDO with a yield of 0.28 mol/mol glucose in fed-batch fermentation. The proposed new pathway and engineering strategies reported here should be useful for developing biological routes to produce 1,5-PDO for real application.

To produce tomato juice with health-promoting functions, lactic acid bacteria (LAB) capable of converting l-glutamic acid in tomatoes into γ-aminobutyric acid (GABA) was screened from LAB stocks isolated from Japanese pickles. Lactiplantibacillus plantarum KB1253 was selected as the highest GABA producer among 74 strains of LAB stocks. gad gene expression and glutamic acid decarboxylation activity increased at low pH (3.0-3.5), whereas the growth decreased. Under optimal reaction conditions using resting cells as catalysts, this strain produced 245.8 ± 3.4 mM GABA. Furthermore, this strain produced 41.0 ± 1.1 mM GABA from l-glutamic acid in tomato juice under optimal fermentation conditions (pH 4.0, 20°Bx). This study may provide the basis for developing health-promoting functional foods rich in GABA from tomatoes and other agricultural products.

Biohydrogen production using renewable sources has been regarded as one of the most sustainable ways to develop low-cost and green production technology. In order to achieve this objective, herein biohydrogen production has been conducted using the combination of untreated secondary sewage sludge (Sss), algal biomass hydrolyzate (Abh), graphene oxide (GO) and bacterial consortia that forms a granular system. Thus, naturally formed granular system produced cumulative H

Caproic acid is the precursor of ethyl caproate, the main representative flavor substance of strong-flavor baijiu (SFB). Caproic acid-producing bacteria are considered to be the most important type of acid-producing microorganisms in the pit mud of the SFB ecosystem. In this study, the Rummeliibacillus suwonensis 3B-1 with a high yield of caproic acid (4.064 g/L) was screened from SFB pit mud. The genome of the R. suwonensis 3B-1 was sequenced, the total size was found to be 4117,671 bp and a calculated GC content of 35.86%. The caproic acid biosynthesis pathway was identified and analyzed, and it showed that 3B-1 could not only use ethanol, but it could also use glucose and other carbon sources as substrates to produce caproic acid. According to the genome analysis and with an optimized medium, the optimal conditions for caproic acid production were yeast powder at 3 g/L, sodium acetate at 15 g/L, and 1% biotin at 8 mL/100 mL. The yield of caproic acid reached 4.627 g/L, an increase of 13.9%, which was higher than that of general caproic acid bacteria. This is the first report of the synthesis of caproic acid by R. suwonensis. This strain could be used to produce caproic acid, an artificial pit mud preparation, and/or an enhanced inoculum in the production of SFB.

Using lignocellulosic biomass is immensely beneficial for the economical production of biochemicals. However, utilizing mixed sugars from lignocellulosic biomass is challenging because of bacterial preference for specific sugar such as glucose. Although previous studies have attempted to overcome this challenge, no studies have been reported on isobutanol production from mixed sugars in the Escherichia coli strain. To overcome catabolite repression of xylose and produce isobutanol using mixed sugars, we applied the combination of three strategies: (1) deletion of the gene for the glucose-specific transporter of the phosphotransferase system (ptsG); (2) overexpression of glucose kinase (glk) and glucose facilitator protein (glf); and (3) overexpression of the xylose regulator (xylR). xylR gene overexpression resulted in 100% of glucose and 82.5% of xylose consumption in the glucose-xylose mixture (1:1). Moreover, isobutanol production increased by 192% in the 1:1 medium, equivalent to the amount of isobutanol produced using only glucose. These results indicate the effectiveness of xylR overexpression in isobutanol production. Our findings demonstrated various strategies to overcome catabolite repression for a specific product, isobutanol. The present study suggests that the selected strategy in E. coli could overcome the major challenge using lignocellulosic biomass to produce isobutanol.

Daqu is the fermentation starter of Baijiu, which is one of the six most renowned distilled spirits. Studies have found that Bacillus is one of the dominant microbial genera in Daqu, and Bacillus subtilis is known to produce amylase, an important enzyme that influences the quality of Daqu. This study aims to explore the influence of B. subtilis inoculation on the microbial community structure in different niches of Daqu. We studied the microbial community structure of the natural inoculated Daqu (i.e., control Daqu) and the fortified Daqu (i.e., B. subtilis-inoculated Daqu) by amplicon sequencing. Our results showed that compared with the control Daqu rind microbial community, the relative abundance of Bacillus, Aspergillus, Thermomyces, and Rasamsonia in the fortified Daqu rind microbial community increased, and the relative abundance of Weissella, Lactobacillus, Leuconostoc, and Pichia decreased. Compared with the control Daqu core microbial community, the relative abundance of Bacillus in the fortified Daqu core microbial community also increased, but the relative abundance of Pseudomonas and Paecilomyces decreased. The effect of B. subtilis inoculation on the rind microbial community of Daqu was more significant. In addition, the bacterial community of Daqu was more susceptible to the effect of the B. subtilis inoculation than was the fungal community of Daqu. The correlation between the bacterial community of Daqu and the fungal community of Daqu increased significantly after the B. subtilis inoculation. These results provide an important theoretical basis for the production of fortified Daqu.

β-alanine is an important biomolecule used in nutraceuticals, pharmaceuticals, and chemical synthesis. The relatively eco-friendly bioproduction of β-alanine has recently attracted more interest than petroleum-based chemical synthesis. In this work, we developed two types of in vivo high-throughput screening platforms, wherein one was utilized to identify a novel target ribonuclease E (encoded by rne) as well as a redox-cofactor balancing module that can enhance de novo β-alanine biosynthesis from glucose, and the other was employed for screening fermentation conditions. When combining these approaches with rational upstream and downstream module engineering, an engineered E. coli producer was developed that exhibited 3.4- and 6.6-fold improvement in β-alanine yield (0.85 mol β-alanine/mole glucose) and specific β-alanine production (0.74 g/L/OD

β-Alanine is an important β-amino acid with a growing demand in a wide range of applications in chemical and food industries. However, current industrial production of β-alanine relies on chemical synthesis, which usually involves harmful raw materials and harsh production conditions. Thus, there has been increasing demand for more sustainable, yet efficient production process of β-alanine. In this study, we constructed Corynebacterium glutamicum strains for the highly efficient production of β-alanine through systems metabolic engineering. First, aspartate 1-decarboxylases (ADCs) from seven different bacteria were screened, and the Bacillus subtilis ADC showing the most efficient β-alanine biosynthesis was used to construct a β-alanine-producing base strain. Next, genome-scale metabolic simulations were conducted to optimize multiple metabolic pathways in the base strain, including phosphotransferase system (PTS)-independent glucose uptake system and the biosynthesis of key precursors, including oxaloacetate and L-aspartate. TCA cycle was further engineered for the streamlined supply of key precursors. Finally, a putative β-alanine exporter was newly identified, and its overexpression further improved the β-alanine production. Fed-batch fermentation of the final engineered strain BAL10 (pBA2_tr18) produced 166.6 g/L of β-alanine with the yield and productivity of 0.28 g/g glucose and 1.74 g/L/h, respectively. To our knowledge, this production performance corresponds to the highest titer, yield and productivity reported to date for the microbial fermentation.

Microbial fermentations are used for the sustainable production of a range of products. Due to increasing trends in the food sector toward plant-based foods and meat and dairy product substitutes, microbial fermentation will have an increasing role in this sector, as it will enable a sustainable and scalable production of valuable foods and food ingredients. Microbial fermentation will also be used to advance and expand the production of sustainable chemicals and natural products. Much of this market expansion will come from new start-ups that translate academic research into novel processes and products using state-of-the art technologies. Here, we discuss the trends in innovation and technology and provide recommendations for how to successfully start and grow companies in industrial biotechnology.

Microbial chain elongation is a newly developed carboxylate platform-based bioprocess, which often encounters high salinity stress due to saline feedstock and pH adjustment. In this study, we systematically investigated the effects of salt types (Na

In shochu-making, a small amount of fermenting moromi is added to a koji/water mixture instead of yeast culture to initiate fermentation. This is a characteristic process called Sashi-moto. It is known that shochu yeast is replaced by wild yeast upon repetition of Sashi-moto. The shochu yeast strains Kagoshima No. 2 (K2), Kagoshima No. 4 (C4), and Kagoshima No. 5 (H5), but not Kagoshima No. 6 (A6), were replaced by wild yeast (strain No. S5-g). K2 and C4 were easily replaced compared to H5, and the specific growth rates of K2 and C4 were lower than that of S5-g under higher osmotic pressure. Although the specific growth rate of H5 was higher than that of S5-g, its yeast population at the stationary phase was smaller than S5-g. On the other hand, both the specific growth rate and yeast population of A6 were higher than those of S5-g. The specific growth rate of yeast would be affected by osmotic tolerance and specific characters of the yeast strain.

A new co-processing mode of waste liquid from anaerobic fermentation of organic wastes and municipal solid waste incineration fly ash (MSWI-FA) dechlorination is reported in this paper. Taking acetic acid, the most common organic acid in anaerobic fermentation systems, as the representative of anaerobic fermentation organic acids, the improvement of the dechlorination effect and the mechanism of washing MSWI-FA with low concentrations of organic acid lotion were explored. The chlorine content of MSWI-FA was reduced to 0.82% after the optimal process washing pretreatment. Three anaerobic fermentation waste liquids (AFWLs) were used to verify that the chlorine content of MSWI-FA could be reduced to less than 1%, and the dechlorination effect of brewery wastewater, which reduced the chlorine content of MSWI-FA to 0.91%, was the best at this. The influence of the washing process on MSWI-FA pyrolysis was reflected in the whole process. The release of chloride decreased and the weight loss was mainly due to the release of CO

Lactic acid bacteria (LAB) comprise a widespread bacterial group, inhabiting the niches of fermented vegetables and capable of producing beneficial organic acids. In the present study, several bioinformatics approaches were used to perform whole-genome sequencing and comparative genomics of five LAB species, Lactobacillus plantarum PC1-1, Pediococcus pentosaceus PC2-1(F2), Weissella hellenica PC1A, Lactobacillus buchneri PC-C1, and Enterococcus sp. YC2-6, to enhance understanding of their different genetic functionalities and organic acid biosynthesis. The results revealed major carbohydrate-active enzymes, putative operons and unique mobile genetic elements, including plasmids, resistance genes, insertion sequences and composite transposons involved in organic acid biosynthesis. The metabolic pathways of organic acid biosynthesis emphasize the key genes encoding specific enzymes required for organic acid metabolism. The five genomes were found to contain various regions of secondary metabolite biosynthetic gene clusters, including the type III polyketide synthases (T3PKS) enriched with unique genes encoding a hydroxymethylglutaryl-CoA synthase, capable of exhibiting specific antimicrobial activity with biopreservative potential, and a cyclic AMP receptor protein (CRP) transcription factor acting as a glucose sensor in organic acid biosynthesis. This could enable the organisms to prevail in the fermentation process, suggesting potential industrial applications.

The purpose of this study was to compare the structural and physical properties between normal bovine milk and A2 bovine milk fermented using commercial fermentation bacteria mixing with/without Lactiplantibacillus plantarum MWLp-12 and Limosilactobacillus fermentum MWLf-4 screening from human milk. Scanning Electron Microscopy (SEM), SDS-PAGE and inverted fluorescence microscope were used for analyzing the structural differences. Titratable acidity and pH, water holding capacity, rheology, texture performances, and chromaticity value were determined for evaluating differences in the physical properties. We found that A2 fermented milk had better viscosity characteristics and stable structure than normal fermented milk. Importantly, the significant differences in structure and physical properties would affirm that differences structures were existing in casein micelle between normal bovine milk and A2 bovine milk. In addition, the addition of MWLp-12 and MWLf-4 strains could enhance the proteolysis and bring in more pilotaxitic texture leading to the fermented milk possessing a greater texture performance. Therefore, this study will be an interest to the dairy industry for developing novel dairy products, and the two strains will be the potential probiotics to be applied on fermented milk preparation.

5-aminovalerate (AVA) is a platform chemical of substantial commercial value to derive nylon-5 and five-carbon derivatives like δ-valerolactam, 1,5-pentanediol, glutarate, and 5-hydroxyvalerate. Denovo bio-production synthesis of AVA using metabolically engineered cell factories is regarded as exemplary route to provide this chemical in a sustainable way. So far, this route is limited by low titers, rates and yields and suffers from high levels of by-products. To overcome these limitations, we developed a novel family of AVA producing C. glutamicum cell factories. Stepwise optimization included (i) improved AVA biosynthesis by expression balancing of the heterologous davBA genes from P. putida, (ii) reduced formation of the by-product glutarate by disruption of the catabolic y-aminobutyrate pathway (iii), increased AVA export, and (iv) reduced AVA re-import via native and heterologous transporters to account for the accumulation of intracellular AVA up to 300 mM. Strain C. glutamicum AVA-5A, obtained after several optimization rounds, produced 48.3 g L

Microbial electrosynthesis (MES) employs microbial catalysts and electrochemistry to enhance CO2 bioconversion to organics with concurrent waste biorefining capability. The aim of this review is to comprehensively discuss the current state of the art and prospects of medium chain fatty acids (MCFAs) production in MES from CO2 and waste organics. Fundamental mechanisms and development of MCFAs production via conventional fermentation are introduced as well. Studies on MCFAs production in MES are summarized, highlighting the strategy of multiple-electron donors (EDs). Challenges for MCFAs production in MES from CO2 are presented, and the primary discussions included methanogenesis inhibition, adenosine triphosphate (ATP) limitations of acetogens, and production of limited EDs via solventogenesis. Possible applications of electrochemical approaches to promote the bioconversion of actual waste materials with MCFAs production are analyzed. Finally, future directions are explored, including multi-stage reactions, substrate supply, product extraction, and microbial pathways.

As an alternative for commercial enzyme, crude enzyme of fungal mash could promote food waste (FW) hydrolysis, but its specific effects coupled pH adjusting on the production of volatile fatty acids (VFAs) remains unknown. The crude enzyme produced from an Aspergillus awamori, named complex-amylase (CA), was added to short-term anaerobic system of FW fermentation. Results showed that adding CA significantly improved the solubility and degradability of biodegradable and non-biodegradable organics in FW, where the SCOD concentration with adding CA increased by 116.9% relative to the control but a marginal enhancement on VFAs yield. In contrast, adding CA combined with adjusting pH 8 markedly increased the VFAs production to 32.0 g COD/L, almost 10 times as much as the control. Besides, pH adjusting altered the metabolic pathway from lactate-type to butyrate-type. Adding CA coupled pH adjusting significant increase the component of butyrate compared with pH adjusting alone. Moreover, microbial community analysis indicated that adding CA reinforced proportion of the butyrate-producing bacteria (e.g., Dialister) under basic conditions, thus enhancing the butyrate metabolic pathways. This study demonstrated that fungal mash pretreatment coupled pH conditioning could be an economical way to enhance VFAs yield for FW valorization during anaerobic fermentation.

The pH changes that occur during the fermentation of vegetables by lactic acid bacteria depend on the production of weak acids and on the buffering of the fermentation medium. Undefined buffering components of fermentation media make estimates of pH from acid production difficult. The objective of this research was to develop buffer models for a model cucumber fermentation brine system linking pH changes to acid concentrations. A novel titration method was used to measure buffer capacity in cucumber juice medium made from three grades of pickling cucumbers based on diameter. Fermentation of juice made from cucumbers of different sizes resulted in differences in fermentation biochemistry. The results of modeling indicated that the pH of the medium after 24 and 48 h of fermentation by heterolactic Leuconostoc mesenteroides and homolactic Lactiplantibacillus pentosus could be predicted from acid concentrations based on the measured buffer capacity of the corresponding unfermented medium. The differences for all observed and predicted pH values of the fermentation samples, based on measured acid concentrations, had a root mean square error of 0.064 pH units. The buffer models included a quantitative measure of the effect on pH of the malolactic reaction caused by the lactic acid bacteria. These models may have application for assessing the influence of a variety of lactic acid bacteria buffering reactions on pH and fermentation ecology by linking pH to fermentation acid concentrations.

Carboxymethyl chitosan (CMCS) is a useful polysaccharide with potential applications in food, cosmetic and biomedical industries. Nonetheless, CMCS is unfavorable for maintaining intestinal flora balance. In this study, gallic acid (GA) was grafted with CMCS through ascorbic acid/hydrogen peroxide initiated graft copolymerization reaction, producing GA grafted CMCS (GA-g-CMCS). The digestive and fermentative behavior of CMCS and GA-g-CMCS were investigated by using in vitro simulated gastrointestinal digestion and colonic fermentation models. Results showed that the average molecular weight (M

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatography/mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and ethyl cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition. This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations. However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatography/mass spectrometry-based analysis, and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) analysis. The analysis revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid + citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates.

Enzyme histochemistry via mass spectrometry imaging (MSI) has garnered attention as a straightforward approach for visualizing enzymatic reactions. While several studies in the medical and physiological fields have shown its promising application potential, its applicability to agricultural or food studies has not yet been demonstrated. Rice koji, known as an enzyme source for various fermented products, is a suitable model for demonstrating the applicability of this method to food-related materials. In this study, the enzymatic reaction of dipeptidyl peptidase B (DppB) in rice koji was visualized using MSI for the first time. The method was optimized and applied to investigate the effects of rice variety, polishing ratio, and cultivation time on the location of the DppB reaction. The DppB enzymatic reaction was found to occur in different locations in each of the two rice varieties, Yamadanishiki and Hakutsurunishiki. The polishing ratio also affected the distribution of the DppB enzymatic reactions. Furthermore, a time-course investigation of rice koji cultivation revealed that while the location of the reaction was largely associated with mycelial penetration, the structure and features of the rice grain may also affect the location of the enzymatic reaction. In summary, these results demonstrate the applicability of enzyme histochemistry by MSI to food-related materials.

This study presents a potential approach to enhance integrated sequential biohydrogen production from waste biomass using magnetite nanoparticle (Fe3O4 NPs) which is synthesized through waste seeds of Syzygium cumini. Consequences of 0.5% Fe3O4 NPs have been investigated on the thermal and pH stability of fungal crude cellulase. It is noticed that Fe3O4 NPs treated enzyme and control exhibits 100% activity in the temperature range of 45–60 °C and 45–55 °C, respectively. Moreover, Fe3O4 NPs treated enzyme showed extended thermal stability in the temperature range of 50–60 °C up to 12 h. Beside this, Fe3O4 NPs treated enzyme possesses 100% stability in the pH range of 5.0–7.0 whereas control exhibited only at pH 6.0. Enzymatic hydrolysis via Fe3O4 NPs treated enzyme has been employed which produces ∼68.0 g/L reducing sugars from sugarcane bagasse. Subsequently, sugar hydrolyzate has been utilized as substrate in the sequential integrated fermentation that produces ∼3427.0 mL/L cumulative hydrogen after 408 h. This approach may have potential for the pilot scale production of biohydrogen from waste biomass at low-cost in an eco-friendly manner.

Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. The characteristics of the grain significantly affect the quality of the final product. Many studies have been performed to evaluate the sake-brewing characteristics of rice. However, current rice analysis methods are time and labor intensive and require large samples. We developed a novel method for predicting the brewing characteristics of sake rice using1 g of sample. Brown rice extracts were analyzed by ultrahigh-performance liquid chromatography quadrupole time-of-flight mass spectrometry, and mass chromatogram data were used as explanatory variables. The objective variables were the physical and chemical properties of the rice, the enzymatic activity of the rice-koji, the fermentation properties of the sake mash, the standard analytical values of the sake, and the flavor component concentrations in the sake. Prediction models were developed using the orthogonal projections to latent structures method. The prediction performances of the models were verified, and 32 out of the 54 objective variables were used in well-performing models. In conclusion, we developed a method for predicting the rice properties and brewing characteristics from results acquired by analyzing1 g of brown rice. The method is a powerful tool for breeding new sake rice cultivars for good brewing characteristics in early generations and will improve our understanding of fluctuations in the brewing characteristics of sake rice before each sake brewing season starts.

This study was designed to investigate the effect of chlorogenic acid (CA) on starch digestibility and fermentability in vitro. Compared with wheat starch (WS), WS-CA complexes exhibited a looser porous gel matrix, and higher solubility and swelling power with the addition of different proportion of CA. The WS-CA complexes significantly reduced the digestive rate of the gelatinized WS, and increased the proportion of resistant starch (RS) ranging from 31.70 % to 69.63 % much higher than that in the gelatinized WS (26.34 %). The residual WS-CA complexes after 24 h of fermentation with human feces induced the production of short-chain fatty acid, as well as the proliferation of gut microbiota such as genera Megamonas and Parabacteroides positively associated with the improvement of human health. The results suggest that complex of starch and CA could be a promising method for developing starchy foods with lower starch hydrolysis and promoting the growth of probiotics.

To constantly supply functional feed resources (FFRs) toward meeting the rapidly growing meat demand, an efficient process alternative to traditional farming is required. Fermentation of synthetic microorganisms serves as an emerging solution, necessitating the coordination of (i) microorganism customization, (ii) product processing, and (iii) effect evaluation using animal experiments.

Liquid fermented fish (Nam pla ra) is a traditional local condiment and popular consumption in Thailand. According to previous research, tilapia frame could be used as a raw material for the production, but the amount of protein received is still below the standard. In addition, there is no information of additives in curing process on consumer preferences. In this research, response surface methodology was used to study the influence of extracted protein from soybean meal (5–15%) and salt (15–20%) contents on chemical characteristics of Nam pla ra after 4 months of fermentation. The amount of roasted rice and roasted rice bran addition in curing process on sensory preferences were also studied. The results showed the linear effect of extracted protein and salt contents on NaCl content (P

Ensiling is an effective storage strategy for agricultural biomass, especially for energy crops (mainly energy grasses and maize). However, the ensiling of excessively wilted crop straw is limited due to material characteristics, such as a high lignocellulosic content and low water-soluble carbohydrate and moisture contents. In this study, acetic acid or hetero-fermentative lactic acid bacterial community (hetero-fermentative LAB) were employed as silage additives to improve the ensiling process of excessively wilted wheat straw (EWS). The results showed that the additives inhibited the growth of Enterobacteriaceae and Clostridium_sensu_stricto_12, whose abundances decreased from 55.8% to 0.03-0.2%, respectively. The growth of Lactobacillus was accelerated, and the abundances increased from 1.3% to 80.1-98.4% during the ensiling process. Lactic acid fermentation was the dominant metabolic pathway in the no additive treatment. The additives increased acetic acid fermentation and preserved the hemicellulose and cellulose contents, increasing the methane yield by 17.7-23.9%. This study shows that ensiling with acetic acid or hetero-fermentative LAB is an effective preservation and storage strategy for efficient methane production from EWS.

Dilute acid hydrolysis of lignocellulose biomass had been used for production of cellulosic ethanol since 1940 s. The major technical barrier is the acid catalyzed dehydration of monosaccharides to furan aldehydes (furfural and 5-hydroxymethylfurfural), resulting in the high loss of fermentable sugars and significant inhibition on the fermentability of ethanologenic strains. This study re-examined the dilute acid hydrolysis of corn stover and cellulosic ethanol fermentation after a novel biodetoxification approach was introduced to de-bottleneck the inhibitor barrier. The cocktail of sulfuric acid, phosphoric acid and oxalic acid hydrolyzed corn stover to the 51.1 g/L of glucose (0.50 g/g cellulose) and 18.1 g/L of xylose (0.22 g/g xylan). The furfural, 5-hydroxymethylfurfural and acetic acid in the corn stover hydrolysate were completely removed by Paecilomyces variotii FN89, leading to the successful ethanol fermentation of 24.2 g/L, corresponding to 72.6 kg per metric ton of dry corn stover. No wastewater streams, solid wastes and toxic compounds were generated in hydrolysis, biodetoxification and fermentation. The techno-economic evaluations suggest that the cost reduction of replacing cellulase enzyme with cheap acid catalysts compensated the partial ethanol loss of sugar conversion to inhibitors (21.5-89.1%). The re-examination of acid hydrolysis process reveals that a substantial breakthrough in highly active and selective acid catalyst is required for acid hydrolysis to compete with enzymic hydrolysis for cellulosic ethanol fermentation.

When lignocellulosic biomass is utilized as a fermentative substrate to produce biochemicals, the existence of a yeast strain resistant to inhibitory chemical compounds (ICCs) released from the biomass becomes critical. To achieve the purpose, in this study, Saccharomyces yeast strains from a NBRC yeast culture collection were used for exploration and evaluated in two different media containing ICCs that mimic one another but resemble the hydrolysate of real biomass. Among them, S. cerevisiae F118 strain shows robustness upon the fermentation with unique flocculation trait that was strongly responsive to ICC stress. When this strain was cultured in the presence of ICCs, its cell wall hydrophobicity increased dramatically, and reduced significantly when the ICCs were depleted, demonstrating that cell-surface hydrophobicity can also act as an adaptive response to the ICCs. Cells from the strain with the highest cell-wall hydrophobicity displayed progressively stronger flocculation, indicating that the F118 strain is having unique robustness under ICC stress. Gene expression perturbation analysis revealed that mot3 gene encoding regulatory Mot3p from the F118 strain was expressed in response to the concentration of ICCs. This gene was found to control expression of ygp1 gene that encoding Ygp1p, one of cell wall proteins. Deep sequencing analysis revealed that the Mot3p of the F118 strain features a unique insertion and deletion of nucleotides that encode glutamine or asparagine residues, particularly in N-terminal domain, as determined by comparison to the Mot3p sequence from the S288c strain, which was employed as a control strain. Furthermore, the cell wall hydrophobicity of the S288c strain was greatly enhanced and became ICC-responsive after gene swapping with the mot3 gene from the F118 strain. The gene-swapped S288c strain fermented 6-fold faster than the wild-type strain, producing 14.5 g/L of ethanol from 30 g/L of glucose consumed within 24 h in a medium containing the ICCs. These such modifications to Mot3p in unique locations in its sequence have a potential to change the expression of a gene involved in cell wall hydrophobicity and boosted the flocculation response to ICC stress, allowing for the acquisition of extraordinary robustness.

Although crop-livestock integration recycling systems improve nitrogen (N) utilization in agroecosystems, there are limited studies regarding impacts of residual antibiotics in livestock manure on N transformation in entire recycling system. The objective was to evaluate effects of feeding monensin on N recycling during "straw feeding-substrate fermentation-mushroom cultivation". This experiment contained 3 steps. During straw feeding, beef cattle were allocated into 2 groups and fed diets with or without monensin, respectively. During fermentation, beef cattle manure (with or without monensin) and straw (corn or wheat) and were co-fermented for 35 d to produce substrates. During cultivation, Agaricus bisporus was cultivated on 4 substrates to recycle N in the form of mushrooms. Rates of N retention during fermentation were significant higher for monensin and corn straw treatments and there was an significant interaction between straw and antibiotic on N retention rate during cultivation. However, residual monensin significantly reduced amount of recycled N during entire recycling system, due to changes in N transformation-associated enzyme activity, ammonification and denitrification plus microbial community structure and succession. Specifically, residual monensin inhibited growth of dominant bacterial phylum Bacteroidetes and fungal phylum Neocallimastigomycota, and increased bacterial phylla Actinobacteriota and Firmicutes. These alterations in functional microbes increased N retention rates but reduced mushroom yields in antibiotic treatments during cultivation. In conclusion, monensin decreased the N recycling rate in recycling system, but also reduced N losses during fermentation by inhibiting ammonification and denitrification, so, avoiding antibiotics usage is an effective strategy to improve the efficiency of recycling systems.

Organic amendments (OAs) produced via composting, anaerobic digestion, or lactic acid fermentation, can be used to replenish soil carbon. Not all OAs production technologies preserve C and nutrients in the same way. In this study, we compared the influence of these technologies (i.e., treatments) on C and nutrient preservation and OAs chemical composition after production. We produced compost, digestate, and lactic-acid fermentation product using the same biowaste-resembling model substrate using three reactors under laboratory conditions. We compared the chemical conversions and end-products using mass balances over C, N, and P. Overall results show that losses are minimal under reducing production conditions. Fermentation and digestion conserved 99% and 64% of C; and 93% and 100% of N, respectively. While compost conservation of nutrients was limited to 25% of C and 38% of N. Digestate had the highest concentrations of C, N, and P in the water-soluble phase, enabling their accessibility for soil microbes. Concentrations in the fermentation product were one order of magnitude lower but still higher than in compost. The treatments also influence the final availability of C, N, and P, which could potentially improve the fertilising and soil-improving properties of produced OAs. Our results show that under reducing conditions, losses of C, N, and P can be decreased while increasing OAs applications in terms of sources for soil-microbial development.

The aim with this study was to use interdisciplinary techniques and visions in order to identify the modulating effect of tannins on adaptive factors in lactating goats with different genetic patterns, through the assessment of digestibility and nutrient intake, ingestive behavior and rumen metagenome. We used in this study 8 of the Repartida ecotype and 6 of the Canindé breed goats, on average five years old, distributed in a completely randomized design, in a 2 × 2 factorial design, with two genetic groups and two diets. The applied diets were: basal diet and inclusion of 5% commercial tannin extract in basal diet. Intake and apparent digestibility of nutrients were evaluated, based on the quantification of the offered feed and refusals, and bromatological evaluation of samples of the offered feed, refusals and feces. Behavioral data were collected in 24-h continuous visual observations. The ruminal fluid was collected and DNA extraction, sequencing, and evaluation of relative abundance of the rumen microbiome were performed. The data obtained were analyzed statistically, through analysis of variance with 5% significance and, when necessary, a comparison of means test was applied. In this preliminary findings was observed that the genetic group factor caused changes in the number of chews and the relative abundance of microorganisms (P = 0.0290 and P = 0.0051). The diet factor influenced digestibility, which better values were observed for the tannin diet (P = 0.0049), in addition, it promoted changes in the rumen microbiota, with a beneficial modulatory characteristic. The inclusion of 5% tannin extract from Acacia mearnsii modulates the rumen microbiome, improving the apparent digestibility of nutrients without affecting the feed intake of goats from the Repartida and Canindé genetic groups.

Maitake polysaccharides, after hydrothermal processing, were fermented with Lactobacillus acidophilus CCFM202 (L.A.) and Lactobacillus plantarum CCFM6392 (L.P.). The degradation of molecular weight of polysaccharides by hydrothermal processing under acidic conditions was obviously enhanced, which turned part of the water-insoluble-polysaccharides (WIP) into water-soluble-polysaccharides (WSPs). The pH value of water-soluble-polysaccharides (WSPs) and water-insoluble-polysaccharides (WIPs) were intensely dropped (4- 5) after 24 h fermentation. The optical density (O.D.) was increased (1.4- 2.3) due to bacterial growth, and short-chain fatty acids also followed this trend. LA-WSP predominantly produced acetic acid, 3- 4 folds to lactic acid, while LP-WIP groups produced dominant butyric acid (15- 17 folds). Hydrothermal processing induced the growth of L.A. and L.P., where the highest abundance was 2.5 × 10

The discovery of itaconic acid as a product of citric acid pyrolytic distillation in 1837 opened the possibility of using it as a polymer building block. Itaconic acid, featuring two carboxylic acids and an unsaturated group, can potentially be used as a building block in several chemical syntheses, with a particular emphasis on polymer manufacture. The elucidation of biochemical pathways originating from itaconic acid, first in Aspergillus terreus and, recently, in several species of the Ustilago genus, has intensified and diversified research focused on microbe-based itaconic acid production, including at an industrial scale. These efforts include the engineering of naturally producing species/strains along with the exploration of other species that do not naturally produce itaconic acid but may offer potential benefits. The use of renewable wastes or sugar-enriched residues as substrates to produce itaconic acid, from a circular bioeconomy perspective, is another important aspect of the advancements in microbial itaconic acid production. This review provides an overview of the achievements as well as the challenges concerning the engineering of the producing strains/species, substrate selection, optimisation of bioreactor operation, and downstream itaconic acid purification methods. info:eu-repo/semantics/publishedVersion

Dietary fiber is named as “the 7th nutrient” for humans, which is beneficial to improve intestinal health and prevent metabolic disease of the host. Mechanisms of dietary fiber administration on improved host health are mediated by short chain fatty acids (SCFA), which are reported to activate G protein-coupled receptors (GPR) and suppress activity of histone deacetylase (HDAC) to down-regulate expression of nuclear factor-к-gene binding (NF-кB) signaling. Arabinoxylan is fermented by gut microbiota to produce SCFA and improved microbial community composition, intestinal barrier functions and host health. Interestingly, the latest publications have observed that ferulic acid combined with the arabinose in arabinoxylans from various cereal grains can be released through gut microbial fermentation. Ferulic acid can improve antioxidase activity and decrease reactive oxygen species (ROS) concentration by activating the signaling pathway of Kelch-like ECH-associated protein-1 and nuclear factor E2-related factor-2 (Keap1-Nrf2). However, the role of ferulic acid in cooperation with SCFA produced from microbial fermentation of cereal-derived arabinoxylan to regulate the intestinal health and host metabolisms, has been widely unclear. This review summarizes the potential mechanisms of ferulic acid from microbial fermentation of cereal-derived arabinoxylans on immunological functions and physiological metabolisms of the host. The evidence presented in the review indicates that dietary supplementation with cereal-derived arabinoxylans improves antioxidant capacity of intestinal epithelial cells due to the production of ferulic acid and SCFA from microbial fermentation. Ferulic acid can cooperate with SCFA to regulate intestinal integrity and immunological functions of the host. Peroxisome proliferator activated-receptor γ (PPARγ) may play an important role in integrating ferulic acid and SCFA to regulate host health and metabolism.

Pullulan is a microbial polymer, commercially produced from Aureobasidium pullulans. Downstream processing of pullulan involves a multi-stage process which should be efficient, safe and reproducible. In liquid-liquid separations, firstly cell free extract is separated. Cell biomass can be separated after fermentation either by centrifugation or filtration. Due to practically insolubility of pullulan in organic solvents, ethanol and isopropanol are the most commonly used organic solvents for its recovery. Pullulan can also be purified by chromatographic techniques, but these are not cost effective for the purification of pullulan. Efficient aqueous two-phase system can be used for the purification of pullulan. The current review describes the methods and perspectives used for solid-liquid separation, liquid-liquid separations and finishing steps for the recovery of pullulan. Techniques used to determine the structural attributes of pullulan have also been highlighted.

Riboflavin is an essential micronutrient for humans and must be obtained exogenously from foods or supplements. Numerous studies have suggested a major role of riboflavin in the prevention and treatment of various diseases. There are mainly three strategies for riboflavin synthesis, including total chemical synthesis, chemical semi-synthesis, and microbial fermentation, the latter being currently the most promising strategy. In recent years, flavinogenic microbes have attracted increasing attention. Fungi, including Eremothecium ashbyii and Ashbya gossypii, and bacteria, including Bacillus subtilis, Escherichia coli, and lactic acid bacteria, are ideal cell factories for riboflavin overproduction. Thus they are good candidates for enhancing the level of riboflavin in fermented foods or designing novel riboflavin bio-enriched foods with improved nutritional value and/or beneficial properties for human health. This review briefly describes the role of riboflavin in human health and the historical process of its industrial production, and then highlights riboflavin biosynthesis in bacteria and fungi, and finally summarizes the strategies for riboflavin overproduction based on both the optimization of fermentation conditions and the development of riboflavin-overproducing strains via chemical mutagenesis and metabolic engineering. Overall, this review provides an updated understanding of riboflavin biosynthesis and can promote the research and development of fermented food products rich in riboflavin.

Polyhydroxybutyrate (PHB) is a potential substitute for plastics derived from fossil fuels, owing to its biodegradable and biocompatible properties. Lignocellulosic biomass could be used to reduce PHB production costs; however, the co-utilization of sugars, such as glucose and xylose, without catabolite repression is a difficult problem to be solved. Here, we selected a novel Loktanella sp. SM43 from a marine environment and optimized the conditions for PHB production. Loktanella sp. SM43 showed high PHB production (66.5% content) from glucose. When glucose and xylose were used together, this strain showed high utilization of both substrates compared to other high PHB-producers such as Halomonas sp. and Cupriavidus necator, which showed glucose preference. Loktanella sp. SM43 showed high growth and PHB production with lignocellulosic hydrolysates. When pine tree hydrolysates were used, PHB production was the highest at 3.66 ± 0.01 g/L, followed by Miscanthus (3.46 ± 0.09 g/L) and barley straw hydrolysate (3.36 ± 0.36 g/L). Overall, these results reveal the potential of Loktanella sp. SM43 to produce PHB using various lignocellulosic hydrolysates as feedstock and the first systematic study for PHB production with Loktanella sp. The approach of screening novel strains is a strategy to overcome co-utilization of sugars without genetic engineering.

The present study aimed to evaluate the effects of in vitro simulated saliva-gastrointestinal digestion and fecal fermentation behavior on the chemical composition, structure and bioactivity of polysaccharides from Clitocybe squamulosa (CSFP). Results showed that gastric digestion significantly changed the chemical composition and structural properties of CSFP, such as total uronic acid, reducing sugar, molecular weight, rheological properties, particle size, and microscopic morphology. In particular, the molecular weight decreased from 19,480 Da to 10,945 Da, while the reducing-sugar content increased from 0.149 mg/mL to 0.293 mg/mL. Gastric digestion also affected the biological activity of CSFP. Although after gastric digestion, CSFP retained its vigorous antioxidant activity, ability to inhibit α-amylase activity, and the binding ability to bile acid, fat, and free cholesterol in vitro. However, there was an apparent weakening trend. After in vitro fermentation of gut microbiota, the content of total sugar was significantly decreased from 11.6 mg/mL to 2.4 mg/mL, and the pH value in the fecal culture significantly decreased to 5.20, indicating that CSFP could be broken down and utilized by gut microbiota. Compared to the blank, the concentrations of total short-chain fatty acids (SCFAs) including acetic, propionic and n-butyric significantly increased. Simultaneously, CSFP could remarkably reduce the proportions of Firmicutes and Bacteroides (F/B) and promote the growth of some beneficial intestinal microbiota. Therefore, CSFP can potentially be a new functional food as prebiotics to promote human gut health.

The purpose of this research was to investigate the impact of two process configurations integrating two-phase anaerobic digestion (AD) of municipal sludge with thermal hydrolysis (TH). The TH was positioned either before or after the acidogenic fermentation phase. The fermentation process was carried out under the semi-continuous flow regime with a retention time of three days. The TH was done at a temperature of 170 °C and for 30 min. Among all the tested scenarios, the TH of sludge followed by the acidogenic fermentation resulted in the highest COD solubilization ratio (39.5%) and volatile fatty acids production (6,420 ± 400 mg/L), which was 630% and 500% more than that of the raw sludge, respectively. The sequential TH/fermentation process achieved 40% higher ultimate methane yield (240 mL/g COD) than the non-pretreated (raw) sludge. Positioning TH after the fermentation process reduced the ultimate methane yield to 231 240 mL/g COD, although it was still 32% higher than that of the raw sludge. The analysis of methane production rate and biodegradation kinetics data suggested the formation of refractory intermediates during the thermal process of sludge, which reduced the overall performance rate during the first week of the AD process. It was also revealed that acidogenic fermentation of thermally-processed sludge could diminish the adverse effect of the recalcitrant compounds formed during the thermal hydrolysis on the subsequent AD process.

In this study, we investigated the feasibility of Ginkgo biloba seeds powder by solid-state fermentation with Eurotium cristatum for developing high-value ginkgo seeds products. The optimum fermentation medium was consisted of 10 g of 40-mesh ginkgo seeds powder loaded in 100 mL Erlenmeyer flask with 50% (w/w) of water content, 4% (w/w) of MgSO4 and 5% (w/w) of KH2PO4 addition. The optimum fermentation conditions were pH 5.0, 2 × 108 CFU/g of inoculum size, 3 mL of sterilized water supplemented every two days during the four days of fermentation. Through fermentation, the spore number of E. cristatum was improved by about 36 times with the production of lovastatin reaching (54.10±0.16) µg/g. The antioxidant activity of fermented ginkgo seeds powder also got obvious enhancement, which could help eliminate excess free radicals produced by normal metabolism. The content of free amino acids increased by 82.32%. Except that the sugar was consumed in some degree, the other nutritional and functional components were well preserved while the content of detrimental ginkgolic acids was reduced by 44.97%. In addition, fermented ginkgo seeds powder possessed better digestibility and showed pleasant orange-like smelling. In conclusion, the quality of ginkgo seeds powder was remarkably improved through solid-state fermentation by using E. cristatum, which could be a promising way for functional applications of ginkgo seeds.