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Sequential Fermentation

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https://read.qxmd.com/read/30763906/linking-gene-expression-and-oenological-traits-comparison-between-torulaspora-delbrueckii-and-saccharomyces-cerevisiae-strains
#1
Federico Tondini, Tom Lang, Liang Chen, Markus Herderich, Vladimir Jiranek
Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. cerevisiae to improve wine sensory profile, was investigated to understand the physiological differences between the two. Next generation sequencing was used to characterize the transcriptome of T. delbrueckii and highlight the different genomic response of these yeasts during growth under wine-like conditions...
February 2, 2019: International Journal of Food Microbiology
https://read.qxmd.com/read/30722892/in-vitro-degradation-of-curcuminoids-by-faecal-bacteria-influence-of-method-of-addition-of-curcuminoids-into-buttermilk-yoghurt
#2
Shishan Fu, Said Ajlouni, Luz Sanguansri, Ken Ng, Mary Ann Augustin
The mode of delivery of curcuminoids in the manufacture of curcuminoid-fortified buttermilk yoghurts was investigated. Curcuminoids were added prior to the addition of yoghurt cultures as powdered curcuminoids or curcuminoids pre-dissolved in ethanol and added to buttermilk prior to or after yoghurt manufacture. Only a small portion (4.6-7.7%) of the total added curcuminoids in yoghurts (299 mg/100 g) was bioaccessible after sequential exposure to simulated gastric and intestinal fluids compared to 10.9% when curcuminoids in ethanolic buffer were delivered...
June 15, 2019: Food Chemistry
https://read.qxmd.com/read/30704594/volatile-composition-of-bilberry-wines-fermented-with-non-saccharomyces-and-saccharomyces-yeasts-in-pure-sequential-and-simultaneous-inoculations
#3
Shuxun Liu, Oskar Laaksonen, Baoru Yang
Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as well as in sequential and simultaneous inoculations with Saccharomyces cerevisiae 1116 (SC1116). Altogether, 56 volatile compounds were identified and semi-quantified with HS-SPME-GC/MS in bilberry products. Yeast fermentation prominently enhanced the aroma complexity of bilberry with a sharp increase in alcohols, esters, aldehydes, and acetals...
June 2019: Food Microbiology
https://read.qxmd.com/read/30697650/sequential-improvement-of-rimocidin-production-in-streptomyces-rimosus-m527-by-introduction-of-cumulative-drug-resistance-mutations
#4
Yanfang Zhao, Zhangqing Song, Zheng Ma, Andreas Bechthold, Xiaoping Yu
Rimocidin is a polyene macrolide that exhibits a strong inhibitory activity against a broad range of plant-pathogenic fungi. In this study, fermentation optimization and ribosome engineering technology were employed to enhance rimocidin production in Streptomyces rimosus M527. After the optimization of fermentation, rimocidin production in S. rimosus M527 increased from 0.11 ± 0.01 to 0.23 ± 0.02 g/L during shake-flask experiments and reached 0.41 ± 0.05 g/L using 5-L fermentor. Fermentation optimization was followed by the generation of mutants of S...
January 29, 2019: Journal of Industrial Microbiology & Biotechnology
https://read.qxmd.com/read/30690746/product-and-microbial-population-kinetics-during-balsamic-styled-vinegar-production
#5
U F Hutchinson, S K O Ntwampe, M Mewa Ngongang, B S Chidi, J W Hoff, N P Jolly
Balsamic-styled vinegar is a nutraceutical product obtained from a two-stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio-product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic-styled vinegar production. A microbial consortium of non-Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen)...
January 28, 2019: Journal of Food Science
https://read.qxmd.com/read/30690096/cold-hydrolysis-of-cassava-pulp-and-its-use-in-simultaneous-saccharification-and-fermentation-ssf-process-for-ethanol-fermentation
#6
Tanyaporn Siriwong, Bustomi Laimeheriwa, Uyun Nurul Aini, Muhammad Nur Cahyanto, Alissara Reungsang, Apilak Salakkam
The present study investigated cold hydrolysis of cassava pulp (CP) and the use of cold hydrolysis with simultaneous saccharification and fermentation (SSF) for ethanol production. Cold hydrolysis of 100 g-CP/L at 50 °C for 2 h, followed by at 30 °C for 72 h resulted in the production of 71.5 ± 1.8 g/L of reducing sugar, with a yield of 0.72 g/g-CP. A mathematical model describing the cold hydrolysis process was subsequently developed. The model proved to be applicable for other cold hydrolysis systems with satisfactory results...
January 25, 2019: Journal of Biotechnology
https://read.qxmd.com/read/30629420/synergy-between-probiotic-lactobacillus-casei-and-milk-to-maintain-barrier-integrity-of-intestinal-epithelial-cells
#7
Zhengyuan Zhai, Cristina Torres-Fuentes, Dustin D Heeney, Maria L Marco
We hypothesized that Lactobacillus casei BL23 and milk work synergistically to prevent damage to epithelial barrier integrity induced by pro-inflammatory cytokines. To test this, barrier disruption was induced in polarized Caco-2 monolayers by sequential, basolateral treatment with IFN-γ and TNF-α. Apical application of either 25% v/v reconstituted skim milk (RSM) or Ultra High Temperature (UHT) milk (2% fat) prior to cytokine exposure reduced losses to transepithelial electrical resistance (TER). Permeability to fluorescein isothiocyanate-dextran (FD-4; 4 kDa) was also significantly reduced in the presence of 25% v/v UHT milk (P < 0...
January 10, 2019: Journal of Agricultural and Food Chemistry
https://read.qxmd.com/read/30621878/the-utilisation-of-nitrogenous-compounds-by-commercial-non-saccharomyces-yeasts-associated-with-wine
#8
Kelly J Prior, Florian F Bauer, Benoit Divol
Commercial wine fermentation is commonly conducted by inoculated strains of Saccharomyces cerevisiae. However, other non-Saccharomyces yeast species have recently become popular co-inoculants. Co-inoculated yeast species compete with each other for nutrients, and such competition may impact fermentation kinetics and aroma production. Understanding the specific nutrient requirements of non-Saccharomyces strains therefore is essential to better characterize the competitive potential of each strain, and to support rational decision making for nutrient supplementation during wine making...
June 2019: Food Microbiology
https://read.qxmd.com/read/30600015/vine-shoots-as-new-source-for-the-manufacture-of-prebiotic-oligosaccharides
#9
Izaskun Dávila, Beatriz Gullón, José Luis Alonso, Jalel Labidi, Patricia Gullón
Vine shoots were subjected to a hydrothermal treatment to cause the selective solubilisation of the hemicelluloses. The hemicelluloses solubilisation products were refined by a sequential processing with nanofiltration and ion exchange obtaining a refined product with a purity of 99%. A depth chemical and structural characterization of the purified oligosaccharide mixture from vine shoots was performed for the first time by HPLC, FTIR, HPAEC-PAD, MALDI-TOF and UPLC-DAD-ESI-MS. The characterization showed the presence of oligosaccharide mixtures with a wide polymerization degree (DP = 2-17) and a rich substitution pattern...
March 1, 2019: Carbohydrate Polymers
https://read.qxmd.com/read/30573386/high-cell-density-culture-of-poly-lactate-co-3-hydroxybutyrate-producing-escherichia-coli-by-using-glucose-xylose-switching-fed-batch-jar-fermentation
#10
Chiaki Hori, Takashi Yamazaki, Greg Ribordy, Kenji Takisawa, Ken'ichiro Matsumoto, Toshihiko Ooi, Manfred Zinn, Seiichi Taguchi
Poly(lactate-co-3-hydroxybutyrate) [P(LA-co-3HB)] is produced in engineered Escherichia coli harboring the genes encoding an LA-polymerizing enzyme (LPE) and monomer-supplying enzymes. In this study, high cell-density fed-batch jar fermentation was developed using xylose and/or glucose as the carbon source. Fed-batch fermentation was initially performed with 20 g/L sugar during the batch phase for 24 h, and subsequent sugar feeding from 24 to 86 h. The feeding rate was increased in a stepwise manner. When xylose alone was used for cultivation, the cells produced the polymer at 11...
December 17, 2018: Journal of Bioscience and Bioengineering
https://read.qxmd.com/read/30568729/integrating-sugarcane-molasses-into-sequential-cellulosic-biofuel-production-based-on-ssf-process-of-high-solid-loading
#11
Meishan Fan, Shuaishuai Zhang, Guangying Ye, Hongdan Zhang, Jun Xie
Background: Sugarcane bagasse (SCB) is one of the most promising lignocellulosic biomasses for use in the production of biofuels. However, bioethanol production from pure SCB fermentation is still limited by its high process cost and low fermentation efficiency. Sugarcane molasses, as a carbohydrate-rich biomass, can provide fermentable sugars for ethanol production. Herein, to reduce high processing costs, molasses was integrated into lignocellulosic ethanol production in batch modes to improve the fermentation system and to boost the final ethanol concentration and yield...
2018: Biotechnology for Biofuels
https://read.qxmd.com/read/30568651/a-single-plasmid-genome-editing-system-for-metabolic-engineering-of-lactobacillus-casei
#12
Yongping Xin, Tingting Guo, Yingli Mu, Jian Kong
Genome engineering of Lactobacillus casei , an important industrial microorganism for dairy fermented product, currently relies on inefficient and time-consuming double crossover events. In this study, we developed an easy-to-use genome engineering strategy for metabolic engineering of L. casei for acetoin production. Plasmid pMSP456-Cre, that contains prophage recombinase operon LCABL_13040-50-60 driven by the nisin-controlled inducible expression (NICE) system and the site-specific recombinase gene cre under the control of the promoter of the lactose operon from L...
2018: Frontiers in Microbiology
https://read.qxmd.com/read/30543483/pharmacokinetic-study-of-compound-k-in-japanese-subjects-after-ingestion-of-panax-ginseng-fermented-by-lactobacillus-paracasei-a221-reveals-significant-increase-of-absorption-into-blood
#13
Hiroyuki Fukami, Taro Ueda, Nobuya Matsuoka
Compound K (CK) is a metabolite of a saponin in Panax ginseng, formed from ginsenoside, a triterpenoid glycoside, by human intestinal bacteria. Lactobacillus paracasei A221 isolated from fermented food can hydrolyze (deglycosylate) the main ginsenoside, ginsenoside Rb1, and generate CK. However, the pharmacokinetics of L. paracasei A221 fermented ginseng (FG) and nonfermented ginseng (NFG) have not been investigated so far. The aim of this study was to investigate the pharmacokinetics of CK after oral administration of single doses of FG and NFG in healthy Japanese adults...
December 13, 2018: Journal of Medicinal Food
https://read.qxmd.com/read/30532218/monascus-orange-and-red-pigments-production-by-monascus-purpureus-atcc16436-through-co-solid-state-fermentation-of-corn-cob-and-glycerol-an-eco-friendly-environmental-low-cost-approach
#14
Amira M Embaby, Mohamed N Hussein, Ahmed Hussein
The present study underlines a statistically optimized, low cost, effective approach for efficient co-valorization of two non-efficiently utilized, highly accumulated, raw agro-industrial wastes: corn cob and glycerol for co-production of natural biopigments: monascus orange and red pigments by the aid of Monascus purpureus strain ATCC 16436. A three step sequential, statistical modeling approach: one variable at a time (OVAT), Plackett-Burman design (PBD), and central composite design (CCD) was employed to optimize the production of monascus pigments using co-solid state fermentation of the two raw agro-industrial wastes...
2018: PloS One
https://read.qxmd.com/read/30530280/vanadium-and-chromium-contaminated-soil-remediation-using-vfas-derived-from-food-waste-as-soil-washing-agents-a-case-study
#15
Quan Zou, Honglin Xiang, Jianguo Jiang, Dean Li, Aikelaimu Aihemaiti, Feng Yan, Nuo Liu
Food waste (FW) is environmentally unfriendly and decays easily under ambient conditions. Vanadium (V) and chromium (Cr) contamination in soils has become an increasing concern due to risks to human health and environmental conservation. Volatile fatty acids (VFAs) derived from FW was applied as soil washing agent to treat V and Cr-contaminated soil collected from a former V smelter site in this work. The Community Bureau of Reference (BCR) three-step sequential extraction procedure was used to identify geochemical fractions of V and Cr influencing their mobility and biological toxicity...
December 6, 2018: Journal of Environmental Management
https://read.qxmd.com/read/30488788/optimization-of-culture-conditions-and-bench-scale-production-of-anticancer-enzyme-l-asparaginase-by-submerged-fermentation-from-aspergillus-terreus-cct-7693
#16
T A Costa-Silva, D I Camacho-Córdova, G S Agamez-Montalvo, L A Parizotto, I Sánchez-Moguel, A Pessoa-Jr
L-Asparaginase amidohydrolase (EC 3.5.1.1) has received significant attention owing to its clinical use in acute lymphoblastic leukemia treatment and non-clinical applications in the food industry to reduce acrylamide (toxic compound) formation during the frying of starchy foods. In this study, a sequential optimization strategy was used to determine the best culture conditions for L-asparaginase production from filamentous fungus Aspergillus terreus CCT 7693 by submerged fermentation. The cultural conditions were studied using a 3-level, central composite design of response surface methodology, and biomass and enzyme production were optimized separately...
November 29, 2018: Preparative Biochemistry & Biotechnology
https://read.qxmd.com/read/30488364/improvement-of-thermotolerance-in-lachancea-thermotolerans-using-a-bacterial-selection-pressure
#17
Nerve Zhou, Olena P Ishchuk, Wolfgang Knecht, Concetta Compagno, Jure Piškur
The use of thermotolerant yeast strains is an important attribute for a cost-effective high temperature biofermentation processes. However, the availability of thermotolerant yeast strains remains a major challenge. Isolation of temperature resistant strains from extreme environments or the improvements of current strains are two major strategies known to date. We hypothesised that bacteria are potential "hurdles" in the life cycle of yeasts, which could influence the evolution of extreme phenotypes, such as thermotolerance...
February 2019: Journal of Industrial Microbiology & Biotechnology
https://read.qxmd.com/read/30478227/forced-recycling-of-ama1-based-genome-editing-plasmid-allows-for-efficient-multiple-gene-deletion-integration-in-the-industrial-filamentous-fungus-aspergillus-oryzae
#18
Takuya Katayama, Hidetoshi Nakamura, Yue Zhang, Arnaud Pascal, Wataru Fujii, Jun-Ichi Maruyama
Filamentous fungi are used for food fermentation and industrial production of recombinant proteins. They also serve as a source of secondary metabolites, and are recently expected as hosts for heterologous production of useful secondary metabolites. Multiple-step genetic engineering is required to enhance industrial production involving these fungi, but traditional sequential modification of multiple genes using a limited number of selection markers is laborious. Moreover, efficient genetic engineering techniques for industrial strains have not yet been established...
November 26, 2018: Applied and Environmental Microbiology
https://read.qxmd.com/read/30474726/combined-antioxidant-biofuel-production-from-coffee-silverskin
#19
Alessandra Procentese, Francesca Raganati, Giuseppe Olivieri, Maria Elena Russo, Antonio Marzocchella
Biorefinery concept asks for an integrated processing approach to exploit all biomass components. The self-sustainability target may be approached if molecules characterized by high added value and fermentable sugars are produced simultaneously. In the present study, sequential (i) mild hydrothermal pretreatment to produce antioxidants and (ii) NaOH pretreatment to produce a fermentable sugar solution were carried out on coffee silverskin. Twenty-minute treatment and biomass to liquid ratio 1:30 (g mL-1 ) were identified as optimal operating conditions to extract bioactive compounds characterized by antioxidant activity (22...
November 24, 2018: Applied Microbiology and Biotechnology
https://read.qxmd.com/read/30473841/a-mathematical-model-of-cocoa-bean-fermentation
#20
Mauricio Moreno-Zambrano, Sergio Grimbs, Matthias S Ullrich, Marc-Thorsten Hütt
Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate's flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry. Here, a quantitative model of cocoa bean fermentation is constructed based on available microbiological and biochemical knowledge...
October 2018: Royal Society Open Science
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