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Aloe vera (AV) leaf rind, a potent second-generation lignocellulosic biomass, was employed for fermentative co-production of lactic acid (LA) and acetone-butanol-ethanol (ABE) using Bacillus coagulans MTCC 492 and Clostridium acetobutylicum MTCC 11274, respectively. A systematic sequential biomass treatment using deep eutectic solvents (DESs) (Glyc, choline chloride:glycerol, and Reln, choline chloride:urea), mild sulfuric acid (1%, v/v) (MSA), and cellulase was adopted for lignin fractionation, pentose (C5), and hexose (C6) hydrolysates preparation. It has been observed that adoption of DES pretreatment tends to reduce the fermentative inhibitors (predominantly lignin derived) by 2.36-fold after MSA saccharification as compared to the conventional acid (2%, v/v) (CA) pretreatment. Additionally, DES exerted a significant structural disintegration of biomass as evident from SEM, FTIR, NMR, and XRD that favored subsequent saccharification. Maximum delignification of 76.87% (w/w) was obtained when biomass was treated with Glyc-MSA that in turn yielded 70.71 g/L of total sugar. Bacillus coagulans MTCC 492, an efficient LA producer through pentose sugar utilization, resulted in 35.87 g of LA/L of the hydrolysate. Subsequently, the cellulose-rich residual biomass (after Glyc-MSA) when hydrolyzed enzymatically using cellulase yielded a hydrolysate containing 34.44 g/L of total sugar. Clostridium acetobutylicum MTCC 11274 was employed for fermentation of this C6 sugar-rich hydrolysate that resulted in 4.83 g/L of total ABE. Through this study, a multi-product development strategy was formulated for systematic utilization of AV leaf rind cell wall components (lignin, cellulose, and hemicellulose) towards its segregated bio-based utilization. [ABSTRACT FROM AUTHOR]

The physiochemical pretreatment was performed using different concentrations of oxalic acid (OA) as a simultaneous pretreatment and saccharification (SPS) process on rice straw to obtain reducing sugar from two‐phasic SPS process using enzymatic and acidic hydrolysis to subsequently ferment to bioethanol in order to maximize the yield of bioethanol. The optimal condition for pretreating rice straw using 0.5, 0.75, 1, and 1.5 M OA at 120°C for 1 h was evaluated. The morphological and structural changes after simultaneous pretreatment and SPS process were evaluated using Fourier‐transform infrared (FTIR), thermogravimetric analysis (TGA), X‐ray diffraction (XRD), and field‐emission scanning electron microscopy (FESEM) analysis. It was evaluated that optimum pretreatment conditions using a lesser concentration of OA had resulted in 30.37% of xylan removal from pretreated rice straw obtained after simultaneous pretreatment and SPS process. The ethanol production yield ranged from 0.42 to 0.37 g/g with fermentation efficiency of up to 57.18% and an overall ethanol production yield of 42.84% from the obtained hydrolysate of the two‐phasic SPS process. The highest ethanol concentration from the obtained hydrolysate was produced at 120°C for 1 h with 0.75 M OA; under this condition, maximum degradation of utilized lignocellulosic biomass takes place. [ABSTRACT FROM AUTHOR]

The present study aimed at utilizing P. hysterophorus—a harmful weed that infested millions of hectares worldwide—for ethanol production. The organosolv pre-treatment of P. hysterophorus was carried out at 180 °C, maintaining ethanol to distilled water ratio of 3:1, solid to liquid ratio of 1:5, and reaction time of 60 min with 2% of H2SO4 (as catalyst). P. hysterophorus was subjected to FTIR, XRD, and FE-SEM analysis to observe the change after pre-treatment. P. hysterophorus produced total reducing sugars of 24.82±1.2g, ethano-organosolv lignin of 20.11±1.5g, and acid soluble lignin of 0.95±0.19g in hydrolysate after organosolv pre-treatment. Pre-treated substrate after enzymatic hydrolysis with Talaromyces stipitatus MTCC-12687 and Aspergillus niger NFCCI-4113 produced total reducing sugars of 32.34±1.2 and 32.85±1.2 g/100g of oven-dried material and total mass balance of 79.35 and 79.86 g/100 g of total solids respectively. The glucose and xylose recovery after enzymatic hydrolysis with T. stipitatus MTCC-12687and A. niger NFCCI-4113 were 94.3 and 94.8% and 63.3 and 63.4% respectively from the sample of P. hysterophorus coded as "H." Detoxification of pre-treated hydrolysate was carried out using over-liming followed by activated charcoal treatment, and 86.3% and 94.2% reduction were found in furan and total phenols respectively with a loss of 4.5% of reducing sugar. Total reducing sugars after pre-treatment and enzymatic hydrolysis were mixed and subjected to co-fermentation using Saccharomyces cerevisiae MTCC-170 and Pichia stipitis NCIM-3497 in the ratio of 1:1 and produced 0.422g ethanol/g reducing sugars. [ABSTRACT FROM AUTHOR]

BACKGROUND: Traditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched‐chain fatty acids (BCFAs) are associated with nutritional benefits and health‐care effects, mainly derived from food fermentation. This study aimed to screen BCFAs‐producing bacteria with high protease and aminotransferase activity as starter cultures for fish sauce fermentation. RESULTS: The low‐salt fish sauce products were obtained by co‐fermentation with three chosen strains. Trichloroacetic acid (TCA)‐soluble peptides and amino acid nitrogen concentrations were higher in the co‐fermentation group (FH group). The organoleptic evaluation showed co‐fermentation optimized flavor composition and endured with rich taste. The levels of BCFAs and branched‐chain amino acids (BCAAs) significantly increased by co‐fermentation. Volatile metabolomics analysis indicated that BCFAs, branched‐chain esters, and pyrazines were the key flavor compounds in the co‐fermented group. CONCLUSION: The co‐fermentation system with selected strains to ferment low‐salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Abstract Anaerobic digestion (AD) technology can potentially address the gap between energy demand and supply playing a crucial role in the production of sustainable energy from utilization of biogenic waste materials as feedstock. The biogas production from anaerobic digestion is primarily influenced by the chemical compositions and biodegradability of the feedstock. Organosolv-steam explosion offers a constructive approach as a promising pretreatment method for the fractionation of lignocellulosic biomasses delivering high cellulose content.This study showed how synergetic co-digestion serves to overcome the challenges of mono-digestion's low efficiency. Particularly, the study evaluated the digestibility of organosolv-steam pretreated wheat straw (WSOSOL) in mono as well as co-digesting substrate with cheese whey (CW) and brewery spent grains (BSG). The highest methane yield was attained with co-digestion of WSOSOL + CW (338 mL/gVS) representing an enhanced biogas output of 1–1.15 times greater than its mono digestion. An ammonium production was favored under co-digestion strategy accounting for 921 mg/L from WSOSOL + BSG. Metagenomic study was conducted to determine the predominant bacteria and archaea, as well as its variations in their populations and their functional contributions during the AD process. The Firmicutes have been identified as playing a significant role in the hydrolysis process and the initial stages of AD. An enrichment of the most prevalent archaea genera enriched were Methanobacterium, Methanothrix, and Methanosarsina. Reactors digesting simpler substrate CW followed the acetoclastic, while digesting more complex substrates like BSG and WSOSOL followed the hydrogenotrophic pathway for biomethane production. To regulate the process for an enhanced AD process to maximize CH4, a comprehensive understanding of microbial communities is beneficial.

BACKGROUND RESULTS CONCLUSION To date, cider production has primarily relied on Saccharomyces cerevisiae. Introducing novel non‐Saccharomyces yeasts can enhance the diversity of cider properties. Among these, the Metschnikowia genus stands out for its ability to produce hydrolytic enzymes that may impact the sensorial and technological properties of cider. This study focused on evaluating the impact of three Metschnikowia species – Metschnikowia koreensis (Mk), M. reukaufii (Mr), and M. pulcherrima (Mp) – which exhibit acid protease and esterase activity, on the quality enhancement of cider.The research findings indicate that the overall quality of cider produced through co‐fermentation with these species surpassed that of cider fermented with mono‐fermentation of S. cerevisiae (Sc). The cider fermented with the Sc + Mk combination exhibited the lowest levels of harsh‐tasting malic acid and higher levels of softer lactic acid. Sensory array analysis also demonstrated that the Sc + Mk fermented cider exhibited high sensor response values for compounds contributing to a complex overall olfactory composition and richness. Furthermore, the Sc + Mk fermented cider exhibited the highest total quantity and variety of volatile organic compounds (VOCs). Specifically, the concentrations of phenethyl alcohol, 3‐methyl‐1‐butanol, ethyl octanoate, and decanoic acid were notably elevated in comparison with other groups.This study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co‐fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fagao is one of China's traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough–yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods. [ABSTRACT FROM AUTHOR]

Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people's living standards, the light flavor of steamed bread fermented by single yeast cannot meet people's needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread. [ABSTRACT FROM AUTHOR]

Anaerobic digestion (AD) technology can potentially address the gap between energy demand and supply playing a crucial role in the production of sustainable energy from utilization of biogenic waste materials as feedstock. The biogas production from anaerobic digestion is primarily influenced by the chemical compositions and biodegradability of the feedstock. Organosolv-steam explosion offers a constructive approach as a promising pretreatment method for the fractionation of lignocellulosic biomasses delivering high cellulose content.This study showed how synergetic co-digestion serves to overcome the challenges of mono-digestion's low efficiency. Particularly, the study evaluated the digestibility of organosolv-steam pretreated wheat straw (WSOSOL) in mono as well as co-digesting substrate with cheese whey (CW) and brewery spent grains (BSG). The highest methane yield was attained with co-digestion of WSOSOL + CW (338 mL/gVS) representing an enhanced biogas output of 1–1.15 times greater than its mono digestion. An ammonium production was favored under co-digestion strategy accounting for 921 mg/L from WSOSOL + BSG. Metagenomic study was conducted to determine the predominant bacteria and archaea, as well as its variations in their populations and their functional contributions during the AD process. The Firmicutes have been identified as playing a significant role in the hydrolysis process and the initial stages of AD. An enrichment of the most prevalent archaea genera enriched were Methanobacterium, Methanothrix, and Methanosarsina. Reactors digesting simpler substrate CW followed the acetoclastic, while digesting more complex substrates like BSG and WSOSOL followed the hydrogenotrophic pathway for biomethane production. To regulate the process for an enhanced AD process to maximize CH4, a comprehensive understanding of microbial communities is beneficial. [ABSTRACT FROM AUTHOR]

Higher cost of production and functioning efficiency are the two most important aspects of cellulolytic enzymes, as they directly affect the bioconversion of cellulosic waste into fermentable sugars. Thus, the current study aims to investigate the production of cellulolytic enzymes from low-cost waste biomass for use in the sustainable hydrolysis of biomass to yield fermentable sugars. Since coconut waste is a major contributor to biodegradable waste, two different parts of coconut, including the hard shell of coconut (CS) and the fibers of the shell (FS), have been used for enzyme production as feedstock. Further, enzyme production has been carried out on co-fermentative and acid-pretreated coconut substrates (CS and FS) at different quantities using mixed bacterial cultures. Following this, a crude enzyme with a maximum 20 U/gds FPA, 62 U/gds BGL, and 167 U/gds EG has been produced by mixed Bacillus cultures under co-fermentation of 0.5 % acid-pretreated CS and FS substrates at a quantity of 5:5 (g:g) at 35 °C and pH 5.0. The crude enzyme showed its thermal stability for 16 h at 50 °C and released ~34 g/L of sugars from the hydrolysis of untreated FS biomass in 24 h. This work may have significant applications in the area of biomass-based biorefining as well as waste management. [ABSTRACT FROM AUTHOR]

Batch hydrogen gas production by co-fermentation of Lemna minor with glucose and Diospyros kaki peels was investigated. Box-Wilson statistical experiment design was used to configure the experiments. The aim was to determine the most suitable Lemna minor-glucose and Lemna minor-Diospyros kaki peel concentration blends resulting in the most convenient hydrogen production yield and rate. Two sets of experiments were performed. For the first set of experiments, most convenient hydrogen yield (77.34 mL H2/10 mL) and rate (10.82 mL H2/h) were obtained by blending 40 g/L Lemna minor with 21 g/L glucose. Higher glucose concentration than 21 g/L at 40 g/L fixed Lemna minor caused substrate inhibition. For the second set of experiments, blending 40 g/L Lemna minor with 60 g/L Diospyros kaki peels resulted in maximum hydrogen yield and rate of 125.35 mL H2/10 mL and 26.95 mL H2/h, respectively. Increasing the blend concentration of Diospyros kaki peels at fixed Lemna minor concentration did have an increasing effect on hydrogen yield and rate. The total sugar concentration did not exceed 21 g/L within the inspected ranges during the second set of experiments; therefore, 40 g/L Lemna minor was blended with 123 g/L Diospyros kaki peels which provided 21 g/L total sugar, and the maximum hydrogen yield (142.24 mL H2/10 mL) and rate (21.34 mL H2/h) were obtained at this point. Model predictions and experimental results were reasonable. Blending Lemna minor with Diospyros kaki peels resulted in more efficient hydrogen production than blending with glucose. [ABSTRACT FROM AUTHOR]

ABSTRACTTo fully develop the medicinal and edible value of myrtle and improve the market visibility, myrtle berries and glutinous rice were used as raw materials and co-fermented using rice leaven. Uniform design method was used to determine the optimal fermentation conditions. The co-fermentation product was then underwent post-processing, including blending, grinding and homogenization, to produce a novel myrtle rice beverage, which was analyzed for product characteristics. Results showed that the optimal fermentation conditions were a myrtle berries of 24%, a rice leaven of 1%, a water addition amount of 100%, a fermentation temperature of 22°C, a fermentation time of 96 h. The co-fermented product was diluted 1:3 with water, ground, and homogenized with 0.1% agar and 0.2% xanthan gum to produce the final myrtle rice beverage. The beverage boasts a low sugar and alcohol content, along with a moderate level of acidity, making it a healthy beverage with antioxidant properties.

In the current study, the nutritional value of various hydrolyzed feather meals (HFM) was investigated in two separate experiments (an in vitro and an in vivo experiment). The in vitro experiment was based on a completely randomized design with five replications and seven treatments including (1) Raw feather meal (RFM), (2) HFM by autoclave (Au-HFM), (3) Fermented feather meal (FFM) by Bacillus licheniformis (Bl-FFM), (4) FFM by Bacillus subtilis (Bs-FFM), (5) FFM by Aspergillus niger (An-FFM), (6) FFM by Bacillus licheniformis + Bacillus subtilis + Aspergillus niger (Co-FFM), and (7) HFM by an enzyme (En-HFM). The highest in vitro pepsin-pancreatin and apparent ileal CP digestibility were observed in Co-FFM, and the lowest amount belonged to RFM (P

In order to explore the effects of co-fermentation of Leuconostoc mesenteroides L5 and Kazachstania exigua M1 on the physicochemical properties of low-salt and low-acid fermented mustard during fermentation process and storage period, the co-fermentation group was compared with a natural fermentation group and a fermentation group solely with the lactic acid bacterium L5. The pH, total acid, total ester and nitrite content etc. during the fermentation process and storage period were measured. The texture and color difference of fermented mature paocai and accelerated preserved paocai were analyzed alongside sensory evaluation. The results showed that L5 and M1 co-fermented paocai contained nitrite as lowest as 1.45 mg/kg , and total acid (2.46 g/kg) was significantly lower than that of the other two groups (P

In order to explore the effect of co-fermentation with Monascus and Aspergillus oryzae on the quality of soybean paste, the volatile flavor components in soybean pastes produced using pure and mixed cultures of A. oryzae (Piniang M003) and Monascus (PM001) were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and comparatively analyzed by principal component analysis (PCA), and Illumina MiSeq sequencing technology was used to analyze the changes in the microbial community structure during the mixed culture fermentation process. Meanwhile, the correlation between the major microorganisms and the major flavor substances was analyzed. The results showed that the composition and content of flavor substances and the composition and relative abundance of microbial communities in the soybean paste produced by co-fermentation were significantly better than those in the soybean paste fermented with A. oryzae monoculture. The major flavor substances in soybean paste were significantly positively correlated with dominant genera such as Aspergillus, Bacillus, Monascus and Leuconostoc. The flavor quality of the soybean paste produced with a mixed culture of A. oryzae and Monascus in a ratio of 3:1 (m/m) was best. The results of the study showed that the mixed culture fermentation with Monascus and A. oryzae could significantly improve the flavor quality of soybean paste, which will be informative for the improvement of the flavor quality of soybean paste.

Abstract Purpose Co-culturing is a widely used method to improve bioethanol production from biomass enriched in fermentable sugars. This study aims to produce bioethanol from sugarcane molasses by simultaneous co-fermentation of S. cerevisiae isolate TA2 and W. anomalus isolate HCJ2F-19. Methods Response surface methodology (RSM) based on the central composite design (CCD) was employed to optimize fermentation conditions, including mixing rate (110–150 rpm), temperature (25–35 °C), molasses concentration (25–35 obrix), and incubation time (36–72 h). The ethanol concentration was analyzed using HPLC equipped with a UV detector. Results The monocultureS. cerevisiae isolate TA2 produced 17.2 g.L−1 of ethanol, 0.33 g.g−1 of ethanol yield, and 0.36 g.L−1.h−1 of productivity compared to W. anomalus isolate HCJ2F that produced 14.5 g.L−1, 0.30 g.g−1 and 0.28 g.L−1.h−1 ethanol, ethanol yield, and productivity under laboratory conditions, respectively. In comparison to single cultures of S. cerevisiae TA2 and W. anomalus HCJ2F, the co-fermentation using both isolates showed an increased ethanol yield of 29% and 53% compared to the single species fermentations, respectively. The results showed that the growth of W. anomalus HCJ2F-19 and S. cerevisiae TA2 was not influenced by each other during the co-fermentation process. The one variable at a time optimization (OVAT) analysis resulted in an ethanol concentration of 26.5 g.L−1 with a specific yield and productivity of 0.46 g.g−1, 0.55 g.L−1.h−1, respectively, at pH 5.5, 25 obrix, 48 h, 150 rpm, 30 °C, 60:40 inoculum ratio, and 10% overall inoculum size. The maximum ethanol concentration of 35.5 g.L−1 was obtained by co-fermentation using the RSM-CCD tool at 30 obrix, 30 °C, 54 h, and 130 rpm. Conclusion The results suggested that the co-fermentation of S. cerevisiae isolate TA2 and W. anomalus isolate HCJ2F improves bioethanol production from sugar cane molasses under optimum fermentation conditions.

Industrial development and population growth are two key factors that have led to increased energy consumption. Conventional energy sources are fast becoming insufficient in matching the increased demands. Over the last two decades, a great interest in exploring alternative energy sources has been developed. Amongst the highly sought for alternatives to fossil fuel, biofuel has gained high recognition. In this research, bioethanol produced from cofermentation of watermelon and pineapple waste using Saccharomyces cerevisiae was successfully studied and compared to standard values. Performance evaluation of the spark ignition (S.I) single cylinder, four stroke and air-cooled engine running on gasoline and bioethanol blends was analysed. The engine brake power, torque, exhaust gas temperature performance with E14 (blending 14% bioethanol with 86% gasoline) was found to be better than pure petrol at various load ranging between 500g to 3000g. The brake specific fuel consumption was however better with gasoline than the blends at various loads. The overall performance results showed that a blend containing 14% bioethanol, and 86% gasoline can be successfully used as petrol substitute without any modification in the available engine design. [ABSTRACT FROM AUTHOR]

Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate. Oncom, which originated in Indonesia, is made with moulds of the Neurospora genus. This experiment aimed to obtain oncome from stale bread enriched in vitamin B12. Co-fermentation with N. sitophila and Propionibacterium freudenreichii was carried out on two types of bread differing in chemical composition and initial pH value. Oncom obtained after 5 days of fermentation, depending on the substrate used and the fermentation variant (fungal, fungal-bacterial), contained from 35 to 40% dry mass, from 17.5 to about 23% protein, about 2 to max 5% fat, and from 65 to 74% carbohydrates by weight in dry mass. Vitamin B12 content depended largely on the bacterial strain, the colony-forming unit dose in the inoculum, and also the initial pH of the substrate. The oncom product obtained after co-fermentation with P. freudenreichii DSM 20271 contained a maximum of 1.3 µg/100 g, which corresponds to the vitamin B12 level in a chicken egg. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Liquid fermentation is an efficient culture for obtaining polysaccharides from edible mushrooms. In this study, the polysaccharide content and biomass were examined by introducing microorganisms into the Wolfiporia cocos fermentation system. Three edible mushroom co-fermentation systems were established, among which the Wolfiporia cocos-Ganoderma lucidum co-fermentation system significantly increased the mycelial biomass of the system by 57.71% compared to Wolfiporia cocos alone and 91.22% compared to Ganoderma lucidum alone, and the intracellular polysaccharide content was significantly increased. Physiological activities of polysaccharides showed that mycelial polysaccharides in the Wolfiporia cocos-Ganoderma lucidum system had stronger anti-tumor cell value-adding and anti-tumor cell migration activities compared with Wolfiporia cocos and Ganoderma lucidum fermentation alone. The transcriptomic study of Wolfiporia cocos mycelium induced by exogenous substances suggested that the exogenous substances could enhance the intracellular polysaccharide content of Wolfiporia cocos through the upregulation of the expression of α-glycosyltransferase encoded by ALG10 and the downregulation of α-glycosidases encoded by MAN1B in the glycolytic metabolism of Wolfiporia cocos. This study provides a new direction for the transformation of polysaccharides from Wolfiporia cocos and Ganoderma lucidum into functional foods and new product development, and provides an experimental basis. [ABSTRACT FROM AUTHOR]

The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Energy has a strategic importance for all countries. To keep limited energy resources in proper use for a long time, the use of new energy and renewable energy resources should be expanded. Significant amounts of organic residues are produced every year in agricultural areas and agro-industrial activities. Evaluating biomass resources and bringing them into the economy, they can be converted into useful energy in the area or region where they are formed. Turkey is one of the most important olive oil producers in the world, located in the Mediterranean Region. Olive pulp or pomace, as it is commonly known, produced in olive oil production is generally evaluated by burning. In this study, biogas production amounts were determined by adding olive pomace in different proportions to cattle manure. The experiments were carried out in laboratory-type biogas reactors. The retention time was chosen as 15 days, the fermentation temperature was 37 °C, and the dry matter content was 7%. The experiments were carried out in 4 reactors as only cattle manure, 10% olive pomace + 90% cattle manure mixture, 25% olive pomace + 75% cattle manure mixture, and 40% olive pomace + 60% cattle manure mixture. According to the experiment results, the highest daily methane production was obtained in the mixture with 40% olive pomace added. In methane production per organic dry matter, the mixture to which 25% olive pomace was added produced the highest methane. [ABSTRACT FROM AUTHOR]

To date, there has been limited research on the interactive effects of yeast and lactic acid bacteria (LAB) on the sensory qualities of navel orange wine. In this study, using Jintang navel orange juice as the raw material, multi-microbial fermentation was conducted with Saccharomyces cerevisiae SC-125 and Angel yeast SY, as well as Lactiplantibacillus plantarum BC114. Single yeast and co-fermentation with Lactiplantibacillus plantarum were used as the control groups. The research aimed to investigate the physicochemical parameters of navel orange wine during fermentation. Additionally, headspace solid-phase microextraction gas chromatography–mass spectrometry (HP-SPME-GC-MS) was employed to determine and analyze the types and levels of flavor compounds in the navel orange wines produced through the different fermentation methods. The co-fermentation using the three strains significantly enhanced both the quantity and variety of volatile compounds in the navel orange wine, concomitant with heightened total phenol and flavonoid levels. Furthermore, a notable improvement was observed in the free radical scavenging activity. A sensory evaluation was carried out to analyze the differences among the various navel orange wines, shedding light on the impact of different wine yeasts and co-fermentation with LAB on the quality of navel orange wines. [ABSTRACT FROM AUTHOR]

Summary: Recently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus. The volatiles were analysed using electronic nose (E‐nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS). S4 sensor of E‐nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3‐methylbutan‐1‐ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E‐nose and GC‐IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products. [ABSTRACT FROM AUTHOR]

The use of co-culture aims to enhance the quality of beverages by providing a diverse range of volatile compound profiles and sensory characteristics. In this study, the fermentative, sensory characteristics and volatile compounds of meads produced from S. cerevisiae strains JP14 and IM8, both in pure cultures and co-cultures, were evaluated. A slower sugar consumption rate was observed when IM8 was inoculated solely or at a 1:100. Higher ethanol concentrations were achieved in the meads produced with pure JP14 or in 1:1 co-cultivation. Meads exclusively produced with IM8 exhibited higher concentrations of ethyl acetate and acetaldehyde, contributing fruity and nutty aromas. Conversely, meads produced in a 1:1 co-culture showed higher concentrations of isoamyl alcohol, imparting banana, pear, and marzipan aromas. All meads were well-accepted, receiving ratings between "lightly liked" and "moderately liked". However, meads produced with IM8 received higher scores in flavor, indicating a stronger preference compared to meads produced exclusively with JP14. In conclusion, the use of different inocula influenced both the fermentative and sensory characteristics of mead. The appropriate selection of strains can be explored to produce meads with specific aromatic profiles, allowing for the creation of high-quality beverages with diverse sensory characteristics. [ABSTRACT FROM AUTHOR]

The integration of first‐ (1G) and second‐generation (2G) ethanol production by adding sugarcane juice or molasses to lignocellulosic hydrolysates offers the possibility to overcome the problem of inhibitors (acetic acid, furfural, hydroxymethylfurfural and phenolic compounds), and add nutrients (such as salts, sugars and nitrogen sources) to the fermentation medium, allowing the production of higher ethanol titers. In this work, an 1G2G production process was developed with hemicellulosic hydrolysate (HH) from a diluted sulfuric acid pretreatment of sugarcane bagasse and sugarcane molasses. The industrial Saccharomyces cerevisiae CAT‐1 was genetically modified for xylose consumption and used for co‐fermentation of sucrose, fructose, glucose, and xylose. The fed‐batch fermentation with high cell density that mimics an industrial fermentation was performed at bench scale fermenter, achieved high volumetric ethanol productivity of 1.59 g L−1 h−1, 0.39 g g−1 of ethanol yield, and 44.5 g L−1 ethanol titer, and shown that the yeast was able to consume all the sugars present in must simultaneously. With the results, it was possible to establish a mass balance for the global process: from pretreatment to the co‐fermentation of molasses and HH, and it was possible to establish an effective integrated process (1G2G) with sugarcane molasses and HH co‐fermentation employing a recombinant yeast. [ABSTRACT FROM AUTHOR]

Purpose: Co-culturing is a widely used method to improve bioethanol production from biomass enriched in fermentable sugars. This study aims to produce bioethanol from sugarcane molasses by simultaneous co-fermentation of S. cerevisiae isolate TA2 and W. anomalus isolate HCJ2F-19. Methods: Response surface methodology (RSM) based on the central composite design (CCD) was employed to optimize fermentation conditions, including mixing rate (110–150 rpm), temperature (25–35 °C), molasses concentration (25–35 obrix), and incubation time (36–72 h). The ethanol concentration was analyzed using HPLC equipped with a UV detector. Results: The monocultureS. cerevisiae isolate TA2 produced 17.2 g.L−1 of ethanol, 0.33 g.g−1 of ethanol yield, and 0.36 g.L−1.h−1 of productivity compared to W. anomalus isolate HCJ2F that produced 14.5 g.L−1, 0.30 g.g−1 and 0.28 g.L−1.h−1 ethanol, ethanol yield, and productivity under laboratory conditions, respectively. In comparison to single cultures of S. cerevisiae TA2 and W. anomalus HCJ2F, the co-fermentation using both isolates showed an increased ethanol yield of 29% and 53% compared to the single species fermentations, respectively. The results showed that the growth of W. anomalus HCJ2F-19 and S. cerevisiae TA2 was not influenced by each other during the co-fermentation process. The one variable at a time optimization (OVAT) analysis resulted in an ethanol concentration of 26.5 g.L−1 with a specific yield and productivity of 0.46 g.g−1, 0.55 g.L−1.h−1, respectively, at pH 5.5, 25 obrix, 48 h, 150 rpm, 30 °C, 60:40 inoculum ratio, and 10% overall inoculum size. The maximum ethanol concentration of 35.5 g.L−1 was obtained by co-fermentation using the RSM-CCD tool at 30 obrix, 30 °C, 54 h, and 130 rpm. Conclusion: The results suggested that the co-fermentation of S. cerevisiae isolate TA2 and W. anomalus isolate HCJ2F improves bioethanol production from sugar cane molasses under optimum fermentation conditions. [ABSTRACT FROM AUTHOR]

To improve the methanogenic efficiency of lignite anaerobic fermentation and explore innovative approaches to sludge utilization, a co-fermentation technique involving lignite and sludge was employed for converting biomass into biomethane. Volatile suspended solids were introduced as a native enrichment of the sludge and mixed with lignite for fermentation. The synergistic fermentation mechanism between sludge and lignite for biomethane production was analyzed through biochemical methane potential experiments, measurement of various parameters pre- and post-fermentation, observation of bacterial population changes during the peak of reaction, carbon migration assessment, and evaluation of rheological characteristics. The results showed that the addition of sludge in the anaerobic fermentation process improved the microorganisms' ability to degrade lignite and bolstered biomethane production. Notably, the maximum methane production recorded was 215.52 mL/g-volatile suspended solids, achieved at a sludge to coal ratio of 3:1, with a synergistic growth rate of 25.37%. Furthermore, the removal rates of total suspended solids, and total chemical oxygen demand exhibited an upward trend with an increasing percentage of sludge in the mixture. The relative abundance and activity of the methanogens population were found to increase with an appropriate ratio of sludge to lignite. This observation confirmed the migration of carbon between the solid–liquid–gas phases, promoting enhanced system affinity. Additionally, the changes in solid–liquid phase parameters before and after the reaction indicated that the addition of sludge improved the system's degradation capacity. The results of the study hold significant implications in realizing the resource utilization of sludge and lignite while contributing to environmental protection endeavors. [ABSTRACT FROM AUTHOR]

In this study, a fractionation and valorisation scheme for vine shoots is proposed for biofuel and lignin production. This agricultural waste was fractionated by acid/organosolv sequential pretreatment. In the first step, acid pretreatment was optimised at 150ºC and 1.2% H 2 SO 4 to release hemicellulosic sugars, of which 76% could be recovered. This sugar stream was co-fermented by E. coli with an ethanol yield higher than 98% after detoxification with resins or NH 4 OH. The solid obtained under optimal acid pretreatment conditions was delignified by organosolv treatment, and a delignification rate of 43% was reached at 180ºC. This substrate with 83% enzymatic digestibility was bio-converted into ethanol by simultaneous saccharification and fermentation, with a yield of 76%. Additionally, lignin was recovered from the organosolv liquor, aiming for the full valorisation of the biomass, which showed a syringyl/guaiacyl ratio of 0.92 by nuclear magnetic resonance, complying with the data provided for Fourier transform infrared spectroscopy and confirming the aromaticity of this fraction for further valorisation. [Display omitted] [ABSTRACT FROM AUTHOR]

As research advances, it is generally acknowledged that non -Saccharomyces yeast contribute to the addition of aromatic compounds during mead fermentation. In this experiment, eight different non- Saccharomyces strains and Saccharomyces cerevisiae co-fermentation, their aroma composition, and basic physicochemical parameters were investigated. More than 30 compounds with favourable impact were discovered using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Co-fermentation of non- Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, changes in volatile compounds co-fermented by different Pichia kluyveri with Saccharomyces cerevisiae were analyzed using GC-IMS and compared with S. cerevisiae fermentation, to investigate the production of aroma in mulberry wine during the fermentation process. A total of 61 compounds were accurately identified, including 21 esters, 10 alcohols, 8 aldehydes, 6 ketones, and 19 other volatiles. Compared with the single strain fermentation (S. cerevisiae), the content of 2-methylpropyl acetate, allyl Isothiocyanate, ethyl crotonate, isobutyl propanoate, and butyl 2-methylbutanoate, co-fermentation groups (S. cerevisiae with different P. kluyveri) showed a significant decrease. Alcohols, aldehydes, ketones, and organic acid were lower in both the F(S-P1) and F(S-P2) groups than in the F(S) group throughout fermentation. The 2-methylpentanoic acid only was contained in the F(S) group. The co-fermentation with different P. kluyveri could also be well distinguished. The content of Benzaldehyde and 4-methylphenol in the F(S-P1) group was significantly lower than that in the F(S-P2) group. The PCA results revealed effective differentiation of mulberry wine fermented by different fermentation strains from GC-IMS. The result showed that P. kluyveri could establish a new flavor system for mulberry wine, which plays a crucial role in enhancing the flavor of fruit wine. [ABSTRACT FROM AUTHOR]

Hydrogen produced from lignocellulosic biomass via dark fermentation is a promising alternative to fossil fuels. This study assessed fermentative H 2 production from single sugars and sugar mixtures mimicking real lignocellulose hydrolysates during a continuous process. The highest hydrogen production rate (HPR) was obtained with pentose sugars, reaching 8.80 and 8.09 L/L-d for arabinose and xylose, respectively. Glucose showed the lowest HPR (6.19 L/L-d), while in the case of sugar mixtures (glucose, cellobiose, xylose, arabinose), HPR was approximately 7.3 L/L-d and was lower than expected from calculations. Thus, cofermentation reduced the H 2 production potential. It was shown that pentose sugars are preferred for hydrogen production, but their utilization is limited by the presence of glucose, which is utilized preferentially in sugar mixtures. Xylose, arabinose and sugar mixtures showed similar H 2 yields (approximately 0.29 mol H 2 /mol C), so the efficiency of substrate conversion into H 2 was comparable for these substrates. The microbial community distribution showed that the Clostridium genus was dominant regardless of the substrate, with Clostridium beijerinckii and Clostridium guangxiense being the main bacterial species. Different substrates did not significantly affect the type of microorganisms present in the microbiome and changed only their relative abundance. [Display omitted] • Long-term continuous fermentative H 2 production from single sugars and their mixtures. • The highest HPR obtained for arabinose (8.80 L/L-d) with 96% substrate utilization. • Sugar mixtures exhibited lower HPRs due to the low consumption of arabinose. • Pentoses are preferred for H 2 production, but their utilization is limited by glucose. • The lowest substrate consumption for glucose resulted in the lowest HPR. [ABSTRACT FROM AUTHOR]

The conversion of glycerol into 1,3‐propanediol (1,3‐PDO) has gained significant attention as a sustainable pathway within the biodiesel production chain. Limosilactobacillus reuteri, a bacterium capable of efficiently converting glycerol to 1,3‐PDO, holds promise for this application. In industrial biotechnology, the development of kinetic models is important for bioreactor design, process analysis and scalability, supporting the advancement of biorefineries and the bioeconomy. This study focuses on investigating the kinetics of co‐fermentation of glucose and glycerol by L. reuteri, utilizing data from previous batch culture experiments. Three different models were evaluated for these batch runs, and the parameters were adjusted using the Levenberg–Marquardt algorithm in conjunction with an integration method. The results from these previous batch experiments indicate that pH did not significantly influence the specific growth rate of the bacterium. However, as expected, reducing the temperature from 37 to 30°C resulted in a 60% reduction in the growth rate. Moreover, continuous co‐fermentation experiments were conducted, and a simple kinetic model was proposed. The advantage of the continuous process is that the productivity of 1,3‐PDO is 3.5 times higher compared with co‐fermentation in batch mode. Notably, this study represents the first attempt to model continuous co‐fermentation under a range of dilution rates (0.25–0.9 h−1), identifying a dilution rate of 0.5 h−1 as the optimal condition to produce 1,3‐PDO, considering productivity and substrate conversion. The findings of this research contribute valuable insights for future investigations on the viability of 1,3‐PDO production from glycerol, particularly within the context of waste valorization. [ABSTRACT FROM AUTHOR]

Efficient conversion of various low-cost substrates into lipid is pivotal for better techno-economics of the microbial lipid technology. In this study, lipid production by Cutaneotrichosporon oleaginosum from glucose, glycerol, and their mixture at various mass ratios was investigated. Co-existence of glucose and glycerol rendered higher lipid productivity and yield, supporting synergetic effects of the two agents. Interestingly, the theoretical lipid yield was not improved through combination utilization of glucose and glycerol based on the prediction using a small-scale metabolic model. The synergy was probably owing to the improvement of substrate transportation efficiency through simultaneous assimilation of glucose and glycerol. When waste paper enzymatic hydrolysates and crude glycerol were co-utilized, lipid content, yield, and productivity attained 62.3%, 18.9 g/100 g, and 4.1 g/L/d, separately. The lipid samples showed fatty acid compositions comparable to that of rapeseed oil. The prediction of biodiesel properties demonstrated the feasibility for high-quality fuel production. These results showed that the co-fermentation strategy could serve as an efficient way to advance microbial lipid production, which has bright prospects expanding to low-cost substrates including cellulosic biomass and crude glycerol. [ABSTRACT FROM AUTHOR]

Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of distilled soju through co-fermentation with Saccharomyces cerevisiae and Wickerhamomyces anomalus, known for producing volatile aromatic compounds during the early stages of fermentation. Analysis of volatile aromatic compounds in co-fermented distilled soju revealed a substantial increase in compounds with boiling points below 200 °C. Among them, ethyl hexanoate, isobutanol, and isoamyl alcohol were identified as the major volatile aromatic compounds based on Log2 fold change analyses of the volatile aromatic compound pattern. In sensory evaluation, co-fermented distilled soju received higher scores in terms of odor and overall preference. Therefore, incorporating W. anomalus may improve the quality of distilled soju.

Spirulina is widely known as the “Super Nutritious Food of the Future” due to its exceptional nutritional properties. In this article, we investigated the effects of fermentation using a combination of Lactobacillus acidophilus KDB-03 and Kluyveromyces marxianus GDMCC 2.119 on Spirulina. Fermentation significantly increased the total flavonoid and phenol levels in Spirulina, and enhanced the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric-reducing antioxidant power. Untargeted ultra-performance liquid chromatography-electrospray tandem mass spectrometry-based metabolomics and gas chromatography-ion mobility spectrometry analysis revealed alterations in the metabolites and flavor components of fermented Spirulina (FS). Furthermore, a mice experiment demonstrated that FS could effectively alleviate metabolism-associated fatty liver disease (MAFLD) by regulating liver metabolism, intestinal flora, and facilitating communication between the liver and gut. These findings suggest that fermentation could be a innovative approach to enhance the diversity of Spirulina products, and potentially be used as a strategy for the prevention and treatment of MAFLD.

Abstract Palm oil decanter cake and crude glycerol, which are characterized by their highly biodegradable organic content and nutrient-rich composition, are attractive ingredients for biohydrogen production. In this experiment, we investigated (1) how to produce hydrogen more effectively by co-fermenting palm oil decanter cake and crude glycerol and (2) how to improve the quality of the hydrogen gas produced via chemical absorption technology. This study was divided into two parts. In the first part, the co-fermentation was conducted with a fixed decanter cake concentration of 1% total solids (TS) w/v and variable crude glycerol concentrations (0.25–2.0% w/v). The results showed that maximum biohydrogen production was achieved with 2.0% w/v crude glycerol, which had a hydrogen yield of 131 L kg−1 TSadded and a hydrogen productivity of 1310 mL L−1 d−1. In the second part of the experiment, biohydrogen purification was conducted using the chemical absorption technique by varying four different alkaline solutions: mono ethanolamine (MEA), ammonia (NH3), sodium hydroxide (NaOH), and potassium hydroxide (KOH). The highest hydrogen purity of 98.9% v/v was reached with the MEA solution at a 5 M concentration and a 280 mL min−1 feed mixed gas flow rate for an absorption time of 5 min. However, to achieve sustainable waste management in palm oil mill plants, the feasibility of integrating the biohydrogen production process with palm oil mill effluent from the biogas plants and applying a hydrogen gas quality improvement system need to be investigated further.

Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough–yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods.

Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread.

To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp. lactis (Ba) in co-cultures with traditional yogurt starter cultures (SL), and the acidification profile, viable bacteria count, water-holding capacity, proteolytic activity, rheological property, physical stability, microstructure, volatiles and sensory characteristic of fermented cow milk, fermented yak milk and fermented milk mixtures of cow to yak milk ratios of 1:1 were investigated. The results showed that for the same fermentation substrates, Ba-SL significantly improved the acidification property and viable bacteria count of fermented milk (P0.05). Ba-SL significantly enhanced the water-holding capacity of fermented cow milk and fermented mixed milk (P

To study the fermentation characteristics of Saccharomyces cerevisiae (SC-125) and Lactobacillus plantarum (B-5) in mixed bacterial fermentation, fresh Jintang navel orange juice was used as raw material and inoculated with the two bacteria separately for co-fermentation, to investigate the changes in the number of viable bacteria, pH, reducing sugar, alcohol, and The changes of basic physicochemical indexes such as viable bacteria, pH, reducing sugar, alcoholic content and total phenols were investigated, and the scavenging ability of DPPH and hydroxyl radicals of navel orange drinks were examined. The results showed that the yeast in the co-fermented navel orange beverage increased rapidly to 8.0 CFU·mL−1 and the reduced sugar content decreased rapidly during 0~36 h of fermentation compared with the navel orange drink prepared by single-strain fermentation. The final alcohol content of co-fermentation was 5.33%, which was lower than that of brewer's yeast SC-125 alone. The total phenolic content, DPPH radicals and hydroxyl radical scavenging capacity of co-fermentation increased, reaching 355.5 mg·L−1, 78.82%, and 77.08%, respectively. Co-fermentation volatile components were more abundant, with 51 aroma substances detected, including 9 unique aroma substances, namely: Isopropyl format, ethyl undecanoate, isobutyl acetate, methyl butyrate, tetrahydro linalool, 1-tetradecanol, 2-pentanol, undecylenic aldehyde, 2-nitropropane, giving navel orange drinks nutty, coconut and rose aromas. The principal component analysis of the electronic nose showed that the co-fermentation was more sensitive to three sensors, W5S, W1S and W2S, mainly nitrogen oxides, short chain alkanes and ethanol. This study would provide a theoretical basis for the development of navel orange beverages.

With a view to improving the nutritional value and the potential for deep processing of jujube, five representative varieties of jujube were selected as research materials, namely 'Hetian jujube', 'Yanchuan Goutou jujube', 'Jiaocheng jujube', 'Zanhuang jujube' and 'Ningyang jujube'. Subsequently, to explore the impact of the mixed strains fermentation on the cloudy juice quality of the various varieties of jujube, fermentation with lactic acid was carried out with the mixed strains of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentus. The results indicated that the juice of five jujube cultivars was a good substrate for the fermentation of mixed strains, while the number of viable bacteria at the end of fermentation was more than 6 lg CFU/mL. The fermentation of mixed strains induced the transformation of the phenolic substances and enhanced the contents of caffeic acid, protocatechuic acid, and rutin, which reached 0.67~1.13, 8.05~10.77 and 2.17~3.12 mg/mL, respectively. The antioxidant capacity of the fermented jujube juice was significantly increased, and the DPPH was increased by 38.2%~45.2%, FRAP was increased by 20.3%~60.6%. The juice of 'Hetian jujube' and 'Zanhuang jujube' were found to have higher total phenols, glucose, fructose, and malic acid, which promoted the growth of lactic acid bacteria, while their fermented juice had higher viable bacteria count, which reached 11.2 and 10.4 lg CFU/mL, respectively. Moreover, the fermented jujube juice of 'Hotan jujube' and 'Zanghuang jujube' displayed higher antioxidant capacity and sensory quality. Additionally, the fermented juices of 'Hetian jujube' and 'Zanhuang jujube' also had higher antioxidant capacity and sensory quality. The results could provide theoretical guidance for the selection and application of the fine varieties of jujube.

This research aimed to develop a new method for clean utilization and treatment of landfill leachate and solid waste weathered coal. Landfill leachate and weathered coal were adopted for combined anaerobic fermentation for methane production. The characteristics of microbial community, mechanism of biological methane production, and utilization characteristics of fermentation broth and solid residue for co-fermentation were analyzed through metagenomics, soluble organic matter detection and thermogravimetric (TG) analysis. The obtained results revealed that combined anaerobic fermentation increased methane production by 80.1%. Syntrophomonas, Salipiger, Methanosaeta and Methanothrix were highly correlated. Gene abundances of 2-oxoacid ferredoxin oxidoreductase and enolase were increased in methane conversion pathway mainly by acetic acid. Pyruvate-ferroredoxin oxidoreductase, 2-oxoglutarate synthase and succinate dehydrogenase acetate synthase intensified electron transfer pathways among microorganisms. Fulvic acid, tyrosine and tryptophan contents were high in fermentation broth. Volatile decomposition temperature, ignition point and residual char combustion temperature of residual coal were decreased and combustion was more stable. The obtained results showed that the co-fermentation of landfill leachate and weathered coal improved biological methane gas production, degraded weathered coal and improved combustion performance, which provided a new idea for weathered coal clean utilization.