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This study examined the growth and metabolism of Streptococcus thermophilus JM108 to establish a time-varying model that simulated the dynamics of bacterial growth, product synthesis, and substrate consumption. Streptococcus thermophilus JM108 was inoculated into M17 medium. The viable bacteria count, lactic acid content, and glucose content of Streptococcus thermophilus JM108 in the fermentation system were measured every 2 h. The measured values were nonlinearly fitted using the three classical models: Logistic model, Boltzmann model, and SGompertz model. The results of the nonlinear fitting indicated that the Logistic model was the most appropriate for describing the kinetics of bacterial growth, lactic acid generation, and glucose consumption. The R² values for the three cases were 0.9974, 0.9947, and 0.9964, respectively, all greater than 0.99. The errors between the fitted and experimental values were less than 15%, indicating a good fit. This suggested that the established dynamic model could predict the dynamic changes of the fermentation process. The growth kinetics equation of Streptococcus thermophilus JM108 was... The kinetic equation for lactic acid production was... The kinetic equation for glucose consumption was ... A fermentation kinetics model was established for Streptococcus thermophilus JM108 to provide theoretical support for describing the fermentation process. [ABSTRACT FROM AUTHOR]

In the present study, office waste paper was employed as feedstock for bioethanol production. Lignocellulosic material was pre-treated with dilute sulphuric acid (5 %) to release monomeric sugars. Acid pretreatment of waste papers was carried out at different ratios of 10, 15, and 20 ml for each 1 gm of raw material to obtain the best yield of hydrolysate. After the pH adjustment of each paper hydrolysate, the hydrolysate was subjected to fermentation and distillation processes respectively. The fermentation process was performed using Saccharomyces Cerevisiae to convert the released sugars to bio-ethanol as a main product. The highest bio-ethanol yield (28.3%) was obtained at a high concentration from the yeast fermentation using waste paper pretreated with acid at a ratio of 10:1 ml/gm (liquid to solid). Economically, office waste paper is a suitable raw material for sustainable bio-ethanol production. Furthermore, bioethanol obtained was blended with pure gasoline at increasingly higher concentrations. A gasohol was homogenously mixed with four formulated fuels such as gasoline blend (E0), gasoline–5% bio-ethanol blend (E5), gasoline–10% bio-ethanol blend (E10), and gasoline–15% bio-ethanol blend (E15). It is critical to investigate the effect of various bio-ethanol blends on the characteristics and performance of internal combustion fuel. These binary mixtures were tested using density, Ried vapor pressure (RVP), and Research Octane Number (RON) tester according to the ASTM-D4052, ASTM-D6378, and ASTM-D2699 respectively under selected operating conditions. The results obtained revealed that the addition of gasoline–bioethanol blend decreases the RVP value of the fuel blend, whereas the RON and density increase because bioethanol has a high octane rating compared to conventional gasoline, resulting in enhanced gasoline’s performance in internal combustion engines. Overall, the RON of gasohol was enhanced remarkably with the increase in ethanol ratio. [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.)

Copyright of China Condiment is the property of China Condiment 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 Condiment is the property of China Condiment 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.)

Triticale grains and brewers' spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a "zero-waste" desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (p < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality. [ABSTRACT FROM AUTHOR]

This study examined the growth and metabolism of Streptococcus thermophilus JM108 to establish a time-varying model that simulated the dynamics of bacterial growth, product synthesis, and substrate consumption. Streptococcus thermophilus JM108 was inoculated into M17 medium. The viable bacteria count, lactic acid content, and glucose content of Streptococcus thermophilus JM108 in the fermentation system were measured every 2 h. The measured values were nonlinearly fitted using the three classical models: Logistic model, Boltzmann model, and SGompertz model. The results of the nonlinear fitting indicated that the Logistic model was the most appropriate for describing the kinetics of bacterial growth, lactic acid generation, and glucose consumption. The R2 values for the three cases were 0.9974, 0.9947, and 0.9964, respectively, all greater than 0.99. The errors between the fitted and experimental values were less than 15%, indicating a good fit. This suggested that the established dynamic model could predict the dynamic changes of the fermentation process. The growth kinetics equation of Streptococcus thermophilus JM108 was \begin{document}$ {\text{y=8.59+}\dfrac{{-2.39}}{\text{1}\text{}\text{+}\text{}{\left(\dfrac{\text{x}}{\text{2.32}}\right)}^{\text{0.02}}} }$\end{document}. The kinetic equation for lactic acid production was \begin{document}${ \text{y=1.05+}\dfrac{{-1.06}}{\text{1+}{\left(\dfrac{\text{x}}{\text{3.67}}\right)}^{\text{3.23}}}} $\end{document}. The kinetic equation for glucose consumption was \begin{document}${ \text{y=0.02+}\dfrac{\text{0.15}}{\text{1+}{\left(\dfrac{\text{x}}{\text{3.47}}\right)}^{\text{3.90}}}} $\end{document}. A fermentation kinetics model was established for Streptococcus thermophilus JM108 to provide theoretical support for describing the fermentation process.

Abstract Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established. The optimal fermentation conditions were determined to be: an inoculation amount of 1.1% for Bacillus subtilis SXD06, an inoculation amount of 4.2% for Wickerhamomyces anomalus YE006, and a fermentation temperature of 34 °C, Fermentation lasted 84.2 h. SDS-PAGE electrophoresis comparison between control and sample groups indicated effective fermentation, with most fairy beans converting to amino acids. Optimal conditions were identified as 5.5% salt, 0.26% star anise powder, 0.25% cinnamon, 1.5% pepper, 4.5% edible alcohol, and 0.28% fragrant leaves. The sensory evaluation of soybean products produced under the specified conditions yielded the highest scores. This study offers robust technical support for the development of low-ammonia, high-quality fairy bean products that align with consumer preferences. Graphical abstract

This study aimed to evaluate the effects of encapsulation and combining probiotics with different nitrate forms on methane emission and the in vitro fermentation process of ruminants. Sodium nitrate (NaNO3) and nitric acid (HNO3) were used as nitrate forms, while lactic acid bacteria Lactiplantibacillus plantarum TSD-10 was used as a probiotic source. Twelve different treatments with four replicates were allocated in the factorial block design (2 × 2 × 3). During each replicate, the test was conducted individually in a different week so that each block could be considered separately. Data analysis followed the analysis of variance (ANOVA) and then continued with the Duncan multiple range test. After encapsulation, significant increases (p < 0.05) in gas production, gas kinetics, total volatile fatty acids (TVFAs), and production of propionic acid were observed. In addition, encapsulation significantly decreased (p < 0.05) the pH, ammonia concentration (NH3), nutrient digestibility, and the ratio of acetic to propionic acid (p < 0.05). The addition of combined encapsulated probiotics and encapsulated nitrate significantly increased (p < 0.05) gas production, maximum gas production, TVFAs, and the molar portion of propionic acid, and significantly decreased (p < 0.05) enteric methane emission, acetic acid, ammonia concentration, pH, and nutrient digestibility. The addition of sodium nitrate significantly increased (p < 0.05) the concentration of TVFAs and acetic acid, while nitric acid significantly increased (p < 0.05) the gas production rate. However, there was no significant effect due to combining unencapsulated probiotics with unencapsulated nitrate forms on the rumen fermentation process. There was a significant interaction (p < 0.05) between encapsulation probiotics and nitrate on ammonia concentration. In conclusion, combining encapsulated probiotics with encapsulated nitrate is an alternative method for enhancing the fermentation process and mitigating enteric methane emission in ruminants.

In order to improve the variety of multigrain beneficial fermented foods and address the sour flavor and strong seasonality of tiny berries, research was conducted on the best processing method for the quinoa-Lonicera caerulea complex fermentation liquid. Using quinoa and Lonicera caerulea as raw materials, a synergistic fermentation process involving a combination of yeast and lactic acid bacteria was employed. By comparing the superoxide dismutase (SOD) activity and viable bacteria number of the quinoa-Lonicera caerulea complex fermentation solution following fermentation of different strains, the most appropriate fermentation strains were chosen, and the fermentation conditions were improved. SOD activity and γ-aminobutyric acid (GABA) concentration were used as optimization indices to further enhance the fermentation process of the quinoa-Lonicera caerulea complex fermentation solution by combining single component and response surface testing. Results showed that BA, LP, and LA were the best strains for fermentation. During the Saccharomyces fermentation stage, the inoculum amount was 0.30%, the bottling amount was 40 mL/100 mL, and the incubation was carried out in a shaker at 30 ℃ for 16 h, the SOD activity of quinoa-Lonicera caerulea complex fermentation liquid was measured at (139.740±0.485) U/mL, and the amount of live bacteria was (4.667±0.450)×106 CFU/mL during the yeast fermentation stage. During the Lactobacillus fermentation stage, the inoculum amount was 2%, with a 1:1 ratio of Lactobacillus plantarum and Lactobacillus acidophilus, and the culture was incubated at 37 ℃ for 24 hours, the SOD activity of quinoa-Lonicera caerulea complex fermentation solution was (174.000±3.055) U/mL, and the number of live bacteria was (27.250±1.05)×108 CFU/mL. During the composite fermentation stage, the optimal fermentation conditions for the quinoa-Lonicera caerulea complex fermentation were as follows: Initial pH was 5.0, mixing ratio was 1:3, sugar addition was 10%, fermentation temperature was 37°C, and under these optimal conditions, the SOD activity of quinoa-Lonicera caerulea complex fermentation was (318.245±3.245) U/mL, and the GABA content was (0.647±0.018) mg/g. The resultant quinoa-Lonicera caerulea complex fermentation solution was dark purple in color and rich in both SOD and GABA. It would provide the theoretical framework for creating functional fermented foods using tiny berries and grains as the primary ingredients.

To screen the microorganisms used for fermentation to improve the taste of Sophora japonica aqueous extract, optimize its fermentation process, and investigate the effect of fermentation on antioxidant activity. In this study, microorganisms were screened to improve the taste of the aqueous extract of Sophora japonica by using microbiota single-bacteria and mixed-bacteria fermentation techniques, and the optimal fermentation process of Sophora japonica aqueous extract was determined by a one-way combination of Box-Benhnken response surface optimisation test, and changes in antioxidant activity before and after fermentation were detected. The results showed that the optimal bacterial combination for improving the taste of Sophora japonica aqueous extract through fermentation was Lactobacillus suis:Lactobacillus bulgaricus:Streptococcus thermophilus=1:1:1. The optimal fermentation process conditions were: fermentation time of 24 h, inoculation amount of 3%, fermentation temperature of 21 ℃. Under these conditions, the sensory score of the fermentation broth was 79.01 points, and the total flavonoid concentration was 0.3225 mg/mL. The scavenging rate of DPPH radicals by the aqueous extract of Sophora japonica decreased from 86.5% to 67.39% (P

Dendrobium officinale leaf contains various physiologically active substances. However, no previous studies have reported on the use of D. officinale leaf extract in fermented sweet potato beverages. In this study, Dendrobium officinale leaf and sweet potato were used as raw materials to produce a compound fermented beverage flavored with D. officinale leaf. A sweet potato vinegar folk production method was used, and beneficial microorganisms, including Rhizopus, yeast, and lactic acid bacteria, were inoculated into the fermentation. The quantity of D. officinale leaves, concentration of the sweet potato koji, fermentation time, and temperature during the fermentation process were optimized using orthogonal experiments and analysis of variance. The results indicated that a D. officinale leaf extract of 30%, sweet potato koji concentration of 30%, fermentation time of 5 days, and temperature of 30°C were optimal for beverage formation. Under these conditions, the fermentation broth had a mild flavor of D. officinale leaf and a moderately sweet and sour taste, the biofilm was a transparent gelatinous film, and the utilization efficiency of carbohydrates was high. Excellent flavor, color, and stability of the sweet potato beverage were obtained, with a total sugar content of 15.88 mg/mL and a final pH of 2.65. [ABSTRACT FROM AUTHOR]

Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established. The optimal fermentation conditions were determined to be: an inoculation amount of 1.1% for Bacillus subtilis SXD06, an inoculation amount of 4.2% for Wickerhamomyces anomalus YE006, and a fermentation temperature of 34 °C, Fermentation lasted 84.2 h. SDS-PAGE electrophoresis comparison between control and sample groups indicated effective fermentation, with most fairy beans converting to amino acids. Optimal conditions were identified as 5.5% salt, 0.26% star anise powder, 0.25% cinnamon, 1.5% pepper, 4.5% edible alcohol, and 0.28% fragrant leaves. The sensory evaluation of soybean products produced under the specified conditions yielded the highest scores. This study offers robust technical support for the development of low-ammonia, high-quality fairy bean products that align with consumer preferences. [ABSTRACT FROM AUTHOR]

In order to improve the variety of multigrain beneficial fermented foods and address the sour flavor and strong seasonality of tiny berries, research was conducted on the best processing method for the quinoa-Lonicera caerulea complex fermentation liquid. Using quinoa and Lonicera caerulea as raw materials, a synergistic fermentation process involving a combination of yeast and lactic acid bacteria was employed. By comparing the superoxide dismutase (SOD) activity and viable bacteria number of the quinoa-Lonicera caerulea complex fermentation solution following fermentation of different strains, the most appropriate fermentation strains were chosen, and the fermentation conditions were improved. SOD activity and γ-aminobutyric acid (GABA) concentration were used as optimization indices to further enhance the fermentation process of the quinoa-Lonicera caerulea complex fermentation solution by combining single component and response surface testing. Results showed that BA, LP, and LA were the best strains for fermentation. During the Saccharomyces fermentation stage, the inoculum amount was 0.30%, the bottling amount was 40 mL/100 mL, and the incubation was carried out in a shaker at 30 °C for 16 h, the SOD activity of quinoa-Lonicera caerulea complex fermentation liquid was measured at (139.740±0.485) U/mL, and the amount of live bacteria was (4.667±0.450) x 106 CFU/mL during the yeast fermentation stage. During the Lactobacillus fermentation stage, the inoculum amount was 2%, with a 1:1 ratio of Lactobacillus plantarum and Lactobacillus acidophilus, and the culture was incubated at 37 °C for 24 hours, the SOD activity of quinoa-Lonicera caerulea complex fermentation solution was (174.000±3.055) U/mL, and the number of live bacteria was (27.250±1.05) x 108 CFU/mL. During the composite fermentation stage, the optimal fermentation conditions for the quinoa-Lonicera caerulea complex fermentation were as follows: Initial pH was 5.0, mixing ratio was 1:3, sugar addition was 10%, fermentation temperature was 37°C, and under these optimal conditions, the SOD activity of quinoa-Lonicera caerulea complex fermentation was (318.245±3.245) U/mL, and the GABA content was (0.647±0.018) mg/g. The resultant quinoa-Lonicera caerulea complex fermentation solution was dark purple in color and rich in both SOD and GABA. It would provide the theoretical framework for creating functional fermented foods using tiny berries and grains as the primary ingredients. [ABSTRACT FROM AUTHOR]

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Background: Forsythia suspensa (F. suspensa) is a plant of the Oleaceae family that is used as a medicinal plant. It is a traditional Chinese medicine that functions in clearing heat and detoxification. F. suspensa contains various phytochemicals, such as lignans, flavonoids, triterpenoids, and phenylethanolic glycosides; however, the main active phytochemical in F. suspensa is phillygenin, which has lipid-lowering, antioxidant, antihypertensive, and tyrosinase inhibitory effects. However, the content of phillygenin in F. suspensa is very low, limiting its application. Methods: This study used wild F. suspensa leaves (FSL) from Lingchuan County (LC), Anze County (AC), Pingshun County (PS), and Pingding County (PD) in Shanxi Province as experimental materials. Through a single factor and orthogonal experimental design, the fermentation time, temperature, and humidity of F. suspensa leaf fermented tea (FSLFT) were optimized using a black tea fermentation machine. By comparing the differences in phillygrin and phillygenin content in FSL and FSLFT, the optimal production process for increasing phillygenin content in FSLFT was sought. This study also compared the differences in bioactive substance content and in vitro antioxidant and antibacterial functions of wild FSLFT from the four counties to evaluate the quality of wild FSLFT from the four counties. Results: The optimal technological parameters of Forsythia suspensa leaf fermented tea (FSLFT): fermentation time of 2 h, fermentation humidity of 80%, fermentation temperature of 35°C, the experimental results showed that the order of influence of each factor on phillygenin content was C (fermentation temperature) > A (fermentation time) > B (fermentation humidity). The cellulase activity of FSLFT was significantly higher than that of FSL (P < 0.05). The total volatile compounds of the wild FSLFT from the four counties were 87 volatile aroma components, 13 of which were common aroma components, and the PCA scores ranged from high to low as follows: AZ-FSLFT > LC-FSLFT > PS-FSLFT > PD-FSLFT. The antioxidant effects of the FSLFT were as follows: AZ-FSLFT > LC-FSLFT > PS-FSLFT > PD-FSLFT. PD-FSLFT had the least inhibitory effect on both Gram-positive and Gram-negative bacteria, whereas AZ-FSLFT had the greatest inhibitory effect. Conclusion: Fermentation promoted the conversion of phillygrin to phillygenin in FSL, which might be related to the increased cellulase activity in FSL during fermentation. The AZ-FSLFT had the best quality and functional activity, which made sense given its active ingredient content. The AZ-FSLFT had the best quality and functional activity, which made sense given its active ingredient content. This study contributes to the comprehensive development and utilization of F. suspensa leaves for economic and healthcare purposes. [ABSTRACT FROM AUTHOR]

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Bioethanol, a sustainable energy solution derived from renewable biomass, has gained prominence, with corn stover emerging as a substantial biomass resource in Indonesia. Corn stover, a corn residue, is one of the top three agricultural wastes worldwide and is abundantly available. However, a significant portion of corn stover is burned in fields rather than utilized for bioethanol production, whereas it has potential as a bioethanol feedstock. As the world strives to realize sustainable and environmentally friendly energy security, bioethanol production from corn stover can be one of the solutions to be developed. Nonetheless, the current immaturity of bioethanol production technology is one of the causes of large‐scale production failure. The present paper comprehensively reviews the technological aspects and process optimization of bioethanol production using corn stover as a feedstock comprising pretreatment, hydrolysis, fermentation, and bioethanol purification processes. According to our critical review, ammonia fiber expansion (AFEX) pretreatment is the most effective conventional pretreatment, with glucose yield up to 90%. Moreover, ultrasound appears to be the most viable option for nonconventional pretreatment of corn stover for producing bioethanol. However, combining ultrasound pretreatment and dilute aqueous ammonia produced 80.6% sugar output. Furthermore, enzymatic hydrolysis emerges as the most effective saccharification, yielding up to 81.39%. Moreover, the fermentation process of corn stover with the saccharification and co‐fermentation (SScF) method and the process optimization with response surface methodology (RSM) could produce bioethanol with a concentration of up to 59.8 g/L and 92.07% ethanol yield, respectively. This review also reveals that pervaporation for the purification process is the best choice for producing bioethanol with high purity up to > 99%. In addition, this method could reduce the energy used by 6.6% lower, 24.2% lower carbon footprint, and have the lowest total capital and production costs compared to conventional molecular sieves and extractive distillation. We believe this review article can provide a reference for selecting the best bioethanol production process from corn stover for further research. [ABSTRACT FROM AUTHOR]

To develop new high-quality plant protein products with health benefits, this study dynamically analyzed the alteration of nutritional components of soymilk during the fermentation process with Bacillus subtilis BSNK-5. These results indicated that B. subtilis BSNK-5 grew vigorously in the substrate of soymilk with an exponential growth trend. After 84 h fermentation, the crude protein content decreased by 23.50%, generating small molecules such as peptides and amino acids, but the total content of hydrolyzed amino acids decreased by 42.90% due to the excessive degradation of amino acids in the later fermentation. In terms of amino acid composition, the percentage of essential amino acids increased by 13.34%, and the content of methionine and lysine increased by 106.90% and 18.50%, respectively, indicating that B. subtilis BSNK-5 fermentation balanced the composition and proportion of amino acids in soymilk. During the fermentation process, the fat content increased, and the content of fatty acids peaked at 24 h fermentation, in which linoleic acid accounted for 49. 28% . In addition, the conformation of soybean isoflavones was obviously transformed from glucosides into their corresponding aglycones, and the content of isoflavone aglycones peaked at 48 h fermentation. The conversion rate of daidzin was the highest, and the proportion of daidzein reached about 52.15%. Therefore, B. subtilis BSNK-5 fermentation effectively contributed to the improvement of the nutritional value and the bioavailability of soymilk, whereas the fermentation time directly affected the enrichment of each nutrient component. These results provided a theoretical basis for the control of soymilk quality, the development of functional fermented soybean products and the supplementation of plant protein resources. [ABSTRACT FROM AUTHOR]

Astaxanthin is widely used in industries such as cosmetics, feed additives, and healthcare due to its antioxidant, coloring, and health-promoting properties. The traditional production process of astaxanthin mainly includes natural extraction and chemical synthesis. However, they cannot meet the growing market demand and consumer demand for natural products. With the rapid development of synthetic biology, the synthesis of astaxanthin by microbial fermentation is a more efficient way. Many naturally occurring sources of astaxanthin, such as Xanthophyllomyces dendrorhous and genetically engineered yeasts such as Saccharomyces cerevisiae, Yarrowia lipolyticus, and Kluyveromyces marxianus, have been isolated and constructed. To improve the efficiency of astaxanthin production through industrial yeast fermentation, researchers used a variety of strategies such as mutagenesis, genetic modification, and fermentation regulation, and explored ways to synthesize astaxanthin using different cheap substrates. Therefore, this study systematically reviews the research progress of yeast astaxanthin synthesis, analyzes the main factors affecting astaxanthin synthesis from the metabolic pathway of yeast and the current status of astaxanthin synthesis using different raw materials, and proposes methods and strategies for yeast to produce astaxanthin. [ABSTRACT FROM AUTHOR]

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Moringa oleifera is renowned for its high antioxidant activity. However, few studies have been conducted on its effects on aquatic animals. The aim of this experiment was to investigate the optimal fermentation process of M. oleifera leaves and to evaluate the effects of fermented M. oleifera leaves on crayfish (9.11 ± 0.3 g) in terms of growth performance, antioxidant capacity, and gut microbiological parameters. By optimizing the fermenting material/water ratio, fermentation time, temperature, and strain, the optimal fermentation conditions of a 10% water ratio + 48 h + 30 °C + inoculation with 2% B. amyloliquefaciens (107 CFU mL−1) were obtained. These conditions resulted in notable increases in the contents of the total protein, total phenols, flavonoids, and amino acids (p < 0.05) while also leading to a notable decrease in the content of tannins in contrast to those of unfermented M. oleifera leaves (p < 0.05). The fermented M. oleifera (FMO) leaves were incorporated at five concentrations, including 0% (control (CT)), 0.25% (0.25FMO), 0.5% (0.5FMO), 1% (1FMO), and 2% (2FMO). The results showed that the 1FMO group performed better in terms of the final body weight (FBW), weight gain rate (WGR), and specific weight gain rate (SGR) compared with the CT group (p < 0.05). In addition, amylase and lipase activities were significantly higher in the 1FMO and 2FMO groups compared with the other groups (p < 0.05). The fermented M. oleifera leaves significantly increased the catalase (CAT) activity in the crayfish (p < 0.05). The superoxide dismutase (SOD) activity was significantly increased in the 0.25FMO, 1FMO, and 2FMO groups, and the malondialdehyde (MDA) content was significantly decreased while the glutathione peroxidase (GSH-Px) content was significantly increased in the 0.5FMO, 1FMO, and 2FMO groups (p < 0.05). Furthermore, the 1FMO group was observed to significantly increase the abundance of Firmicutes while simultaneously reducing the abundance of Aeromonas (p < 0.05) and adjusting the structure of the intestinal microbiome. In conclusion, this study established the optimal fermentation conditions for M. oleifera and obtained a product with high nutrient and low tannin contents. Furthermore, the incorporation of 1% FMO was demonstrated to facilitate growth, enhance the antioxidant capacity, and optimize the gut microbiology in crayfish. [ABSTRACT FROM AUTHOR]

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Studies have shown that a diverse and metabolically active microbiota exists throughout different stages of coffee processing, from pre- to post-harvest. This microbiota originates from both the cultivation and processing environments. Additionally, microorganisms from the soil can be found on the fruit due to the transfer between them. This study reviews the microbiota present in Arabica coffee fruits and the soils where the plants are grown. It examines how microbial profiles are related to coffee variety, altitude, cultivation region, and processing method, and establishes a connection between the microbiota in soil and fruit. A diverse microbiota was observed in both coffee fruits and soils, with similar microorganisms identified across different growing regions, processing methods, and coffee varieties. However, exclusive detections of some microorganisms were also observed. These differences highlight the influence of terroir on coffee's microbial composition, confirming that environmental conditions, genetic factors, and processing methods shape coffee microbiota. Since microbial development during coffee fermentation can affect the beverage's quality, the data presented in this review offer valuable insights for researchers and producers. Understanding the influence of processing methods, coffee varieties, and cultivation regions on coffee microbiota enables the selection of specific fermentation conditions or starter cultures to enhance terroir characteristics or adjust microbial populations to favor or introduce microorganisms beneficial for coffee quality. [ABSTRACT FROM AUTHOR]

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Copyright of China Condiment is the property of China Condiment 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 Condiment is the property of China Condiment 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.)

The article presents an innovative approach to simultaneously estimate states and unknown inputs (UIs) in nonlinear systems using a particle filter (PF) based recursive expectation‐maximization (EM) algorithm. This method is distinct from traditional iterative EM algorithms. During the E‐step, it calculates the Q‐function recursively within the maximum likelihood framework, while the PF estimates the system states. The M‐step involves local maximization of the recursive Q‐function to online estimate the UIs. The effectiveness of the PF‐based recursive EM algorithm is demonstrated with a numerical example, and comparisons with the augmented state PF are made to highlight its advantages. Finally, the proposed algorithm is implemented in a real application for the estimation of the continuous fermentation process. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

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.)

The purpose of this experiment was to optimize the process of probiotics solid-state fermentation on stems and leaves of Angelica pubescens Radix, and to increase the content of osthole in stems and leaves of Angelica pubescens Radix. In this experiment, Bacillus amyloliquefaciens strain SSYB was used to ferment the stems and leaves of Angelica pubescens Radix, and on the basis of single factor test, the solid-state fermentation process was optimized by orthogonal experimental design, and the content of osthole in stems and leaves of Angelica pubescens Radix before and after the fermentation process was determined by high performance liquid chromatography. The results showed that the optimized fermentation process of stems and leaves of Angelica pubescens Radix was fermentation time of 72 h, fermentation temperature of 37 ℃, inoculation amount of 5%, and water content 65%. Under these conditions, the content of osthole in stems and leaves of Angelica pubescens Radix was 1.81 mg/g, which was significantly higher than that before fermentation by 45.97% (P<0.01). The results show that the content of osthole in stems and leaves of Angelica pubescens Radix is increased by optimizing the solid-state fermentation process of Bacillus amyloliquefaciens SSYB. [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.)

The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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 Condiment is the property of China Condiment 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.)

Nowadays, continuous monitoring is a difficult issue in microscopy. A chip-sized microscope was developed, composed only of microelectronic components, with high optical resolution and a wide field of view. Due to its miniaturized size, it can be placed on or attached to the sample for continuous monitoring in the sample environment. An example of an application of this microscope for the food and beverage industry is described, referring to the study of the fermentation process of white wine. The comparison of the images acquired with conventional optical microscopy reveals similar results. To automatically count yeast cells, the traditional image postprocessing is compared with deep learning. Neural networks achieve similar cell recognition characteristics but with an ~100× speed improvement, by directly processing the obtained holograms. [ABSTRACT FROM AUTHOR]

The experiment aimed to optimize the fermentation protease activity of the engineered Bacillus subtilis strain WB800N/pHT43-npr-PrsA, providing technical support for domestic feed protease enterprises. The fermentation process was monitored for glucose content and specific consumption rate to determine the dynamic impact of carbon and nitrogen sources on the glucose consumption of this strain. The components of the fermentation medium were optimized through single-factor and response surface experiments. The results showed that optimizing the fermentation medium with the OD600 nm value of the cell body from 0 to 10 hours as a parameter can promote cell growth and achieve a higher cell quantity. After 10 hours, supplementing with 5 g/L yeast extract and 70 g/L peptone could extend the stationary phase to achieve the maximum specific enzyme activity. The optimized fermentation medium conditions were: 60 g/L yeast extract, 30 g/L peptone, 10 g/L racemic glucose, and 3 g/L MgSO4. At 8 h of fermentation, adding 0.5‰ IPTG and 2‰ protease inhibitor, the final fermentation protease activity reached 1 156 U/mL. The study indicates that delayed stable period can increase the peptone content in the medium, which is beneficial for improving the specific glucose consumption rate of the cells. Peptone promotes the adaptation of the cells to the surrounding environment. Maintaining a low glucose concentration during the fermentation process can effectively avoid the formation of acetic acid, promote cell growth, and enhance enzyme production efficiency, keeping the cell consumption of the substrate at its most vigorous state. [ABSTRACT FROM AUTHOR]