Food Bioscience
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2025
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IF 5.9
Wenjia He,Min Wang,Yicheng Ding,Yuting Ding,Xuxia Zhou
Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products. Effects of fermentation with Monascus purpureus ( M. purpureus ) and Actinomucor elegans ( A. elegans ) at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated. Generally, fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen, TCA-soluble peptide, and free amino acid contents, simultaneously accompanied by decreases in hardness, gumminess, and chewiness of surimi. Co-fermentation effectively improved the volatile profiles of surimi. Comparatively, a higher inoculation ratio of M. purpureus was favorable for the production of esters and ketones, whereas a higher proportion of A. elegans reduced the aldehyde contents, especially nonanal with fishy odor. Taken together, a 1:1 inoculation ratio of M . purpureus and A. elegans was more conductive to improve the aroma profiles of surimi, with a 77.2% reduction of aldehyde compared to unfermented surimi.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Catalysts
·
2023
·Vol. 13
·期 11
·1392
·
IF 3.9
Cuicui Wu,Kaifei Tian,Xuan Guo,Yunming Fang
The transition from fossil resources to renewable biomass for the production of valuable chemicals and biobased fuels is a crucial step towards carbon neutrality. Squalene, a valuable chemical extensively used in the energy, healthcare, and pharmaceutical fields, has traditionally been isolated from the liver oils of deep-sea sharks and plant seed oils. In this study, a biochemical synergistic conversion strategy was designed and realized to convert glucose to squalene by combining fermentation technology in yeast with reductive coupling treatment of dienes. First, glucose derived from hydrolysis of cellulose was used as a renewable resource, using genetically engineeredSaccharomyces cerevisiaeas the initial biocatalyst to produce β-farnesene with a titer of 27.6 g/L in a 2.5 L bioreactor. Subsequently, intermediate β-farnesene was successfully converted to squalene through the organopalladium-catalyzed reductive coupling reaction involving the formation of Pd(0)L2species. Under mild reaction conditions, impressive β-farnesene conversion (99%) and squalene selectivity (100%) were achieved over the Pd(acac)2catalyst at a temperature of 75 °C in an ethanol solvent after 5 h. This advancement may provide insights into broadening squalene production channels and accessing the complex skeletons of natural terpenoids from biorenewable carbon sources, offering practical significance and economic benefits.Keywords:squalene;β-farnesene;fermentation technology;reductive coupling of dienes;Saccharomyces cerevisiae
研究领域:
生物化学
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化学工程
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微生物学
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产品关联
DOI
高影响因子
Systems Microbiology and Biomanufacturing
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2025
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IF 2.9
Cheng Fan,Mei Jie,Wang Jiasheng,Zhang Xian,Miao Yongmei,Si Guanru,Liu Qingtao,Chen Tao,Rao Zhiming,Xue Zhenglian,Zhang Wenqing
Ethyl carbamate (EC) is an endogenous pollutant in traditional fermented foods and has potential carcinogenicity. In this work, a yeast capable of degrading EC was screened from the microecology of Zhimaxiangxing baijiu (ZB). The strain, which exhibited excellent fermentation performance and strong resistance to acids and ethanol, was identified as Pichia manshurica and named Pichia manshurica AHXJ-p4 by homologous alignment analysis of its ITS gene sequence. Then its optimised solid-state fermentation (SSF) culture conditions were determined as follows: the addition ratio of wheat bran to corn meal ranged from 4.6:0.9 to 4.8:0.7 (w/w), the water content was 55% (w/w), the inoculation amount was 10% (v/v), and the pH was 5.0. This study expanded the research on the application of yeast in baijiu brewing and provided a theoretical basis for establishing a production process for Fuqu with an EC-reducing function. Furthermore, this work is significant for enhancing the quality of the baijiu industry and controlling food safety.
研究领域:
食品科学
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微生物学
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生物技术
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发酵技术
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应用微生物学
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产品关联
DOI
高影响因子
JOURNAL OF APPLIED MICROBIOLOGY
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2024
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IF 3.2
Zhao He,Du Binghao,Zhao Pengju,Chen Xi,Zhao Jingrong,Wu Qiuhua,Zhu Lining,Ma Huifeng,Sun Baoguo,Min Weihong,Li Xiuting
AimsEthyl hexanoate, one of the key flavor compounds in Strong-flavor Baijiu. To improve the content of ethyl hexanoate in Strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.Methods and ResultsUpon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg·L−1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.ConclusionIn this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
研究领域:
发酵技术
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食品科学
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微生物学
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饮料科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
·
IF 4.8
Xinyue Qin,Tao Xiong,Xinyi Kang,Zhanggen Liu,Mingyong Xie,Qianqian Guan
Suansun (fermented bamboo shoots) was prepared by natural fermentation (NF) and inoculation fermentation (IF) with a starter culture containing Lactococcus lactis , Leuconostoc citreum , and Lactiplantibacillus plantarum in this study, to evaluate the effects of inoculation mixed starter culture on physicochemical, flavor and sensory characteristics of suansun. The results showed that IF suansun acidified faster and to a greater extent than NF. Besides, the accelerated acidification process significantly decreased the nitrite content, shortened the fermentation time and improved the food safety of the final suansun product in IF. At the end of fermentation, the lactic acid concentration was significantly higher in IF (6.17 ± 0.25 g/L) than in NF (3.83 ± 0.28 g/L). Twenty-seven volatile compounds were identified as the characteristic flavor compounds in suansun and the relative content of nonanal, hexanal, 1-octen-3-ol and 3-octanone (ROAV >1) was higher in IF than in NF at the late stage of fermentation. In addition, 132 non-volatile compounds were identified as significant differential metabolites, which were mainly small peptides and fatty acids in both NF and IF. Sensory evaluation found that the aroma, taste, texture and overall quality scores of IF suansun were all superior to those of NF suansun. The above results demonstrated that the use of mixed starter cultures of Lac. lactis , Leu. citreum , and L. plantarum contributed to improving the quality of suansun product, and might provide a feasible approach for standardized production of suansun in the future.
研究领域:
食品科学
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微生物学
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发酵技术
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感官评价
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产品关联
DOI
高影响因子
Food Bioscience
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2025
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IF 5.9
Chunyun Qu,Jianjun Li,Fuxin Liu,Yu Zeng,Yiyin Xu,Weidong Bai,Hao Dong,Gongliang Liu
To diversify the aromas and enhance the quality of fruit wines, Zygosaccharomyces mellis LGL-1 (LGL-1), as a non-conventional yeast, was applied for fruit winemaking along with biochar facilitating the fermentation. Results demonstrated that LGL-1 exhibited higher synthesis of ethanol and esters compared to the commercial winemaking yeast CV171 during wampee/grape/litchi winemaking. Intriguingly, the main esters produced by LGL-1 were quite different from those of CV171, resulting in diverse flavors. Four kinds of food-grade biochar were applied to facilitate the fermentation of LGL-1 under the mimic solution of fruit juice (MSM medium) respectively, and results showed that the coconut shell granule biochar (G2) was the best choice with both substrate consumption and product formation improved significantly, especially with esters enhanced by 357.87%, owing to the reduced oxidation-reduction potential, improved intracellular ratio of NADH/NAD + and enhanced activities of esterase. When applied for wampee/grape/litchi winemaking, G2 could also facilitate the fermentation of LGL-1 with total content of esters in each wine improved by 173.7%, 71.8% and 44%. The total concentration of higher alcohols in wampee/grape wine was enhanced by 35.6% and 21.1%, but unchanged significantly in litchi wine. The content of total organic acids in grape wine and litchi wine was changed insignificantly but decreased by 16.7% in wampee wine, which might not affect the flavor based on the taste threshold of organic acids. Data above indicated that LGL-1 is a potential candidate for fruit winemaking, and the fermentation fortified by G2 is a promising method for improved aromas of fruit wine.
研究领域:
食品科学
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发酵技术
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酿酒学
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产品关联
DOI
高影响因子
Foods
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2024
·Vol. 13
·期 2
·307
·
IF 4.7
Yumeng Sui,Xiangao Li,Yuan Gao,Baohua Kong,Yitong Jiang,Qian Chen
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community’s structure has not yet been clarified. In this study, the effect of separately inoculatingPichia kudriavzeviiMDJ1 (Pk) andDebaryomyces hanseniiHRB3 (Dh) on the bacterial community structure in reduced-salt dry sausage was investigated. The results demonstrated that the inoculation of two yeast strains significantly reduced the pH, and enhanced the total acid content, lactic acid bacteria (LAB) counts, and total bacterial counts of reduced-salt sausages after a 12-day fermentation (p< 0.05). Furthermore, high-throughput sequencing results elucidated that the inoculation of yeast strains significantly affected the bacterial composition of the dry sausages. Especially, the relative abundance of bacteria at the firmicute level in the Pk and Dh treatments exhibited a significant increase of 83.22% and 82.19%, respectively, compared to the noninoculated reduced-salt dry sausage treatment (Cr). The relative abundance ofLatilactobacillus, especiallyL. sakei(0.46%, 2.80%, 65.88%, and 33.41% for the traditional dry sausage (Ct), Cr, Pk, and Dh treatments, respectively), increased significantly in the reduced-salt sausages inoculated with two yeast strains. Our work demonstrates the dynamic changes in the bacterial composition of reduced-salt sausages inoculated with different yeast strains, which could provide the foundation for the in-depth study of fungi–bacteria interactions in fermented foods.Keywords:reduced-salt dry sausage;yeast inoculation;bacterial composition;high-throughput sequencing
研究领域:
食品科学
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微生物学
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发酵技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Xiaohan Yu,Chunhe Gu,Xiaoxue Guo,Ruijia Guo,Lin Zhu,Xinrong Qiu,Jun Chai,Fei Liu,Zhen Feng
Hainan dregs vinegar (HNDV) is a traditional fermented food in China that is renowned for its unique flavor. HNDV is one of the most popular vinegars in Southeast Asia. However, research on the microorganisms and characteristic metabolites specific to HNDV is lacking. This study investigated the changes in microbial succession, volatile flavor compounds and characteristic non-volatile flavor compounds during HNDV fermentation based on metagenomics and metabolomics. The predominant microbial genera were Lactococcus , Limosilactobacillus , Lactiplantibacillus , and Saccharomyces . Unlike traditional vinegar, l -lactic acid was identified as the primary organic acid in HNDV. Noteworthy flavor compounds specific to HNDV included 3-methylthiopropanol and dl -phenylalanine. Significant associations were observed between six predominant microorganisms and six characteristic volatile flavor compounds, as well as seven characteristic non-volatile flavor compounds. The present results contribute to the development of starter cultures and the enhancement of HNDV quality.
研究领域:
食品科学
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微生物学
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代谢组学
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发酵技术
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产品关联
DOI
PubMed
高影响因子
Microorganisms
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2024
·Vol. 12
·期 8
·1526
·
IF 4.1
Jianzhi Zhao,Yuping Zhao,Longhao Wu,Ning Yan,Shuo Yang,Lili Xu,Deyun He,Hongxing Li,Xiaoming Bao
The economical and efficient commercial production of second-generation bioethanol requires fermentation microorganisms capable of entirely and rapidly utilizing all sugars in lignocellulosic hydrolysates. In this study, we developed a recombinantSaccharomyces cerevisiaestrain, BLH510, through protoplast fusion and metabolic engineering to enhance its ability to co-ferment glucose, xylose, cellobiose, and xylooligosaccharides while tolerating various inhibitors commonly found in lignocellulosic hydrolysates. The parental strains, LF1 and BLN26, were selected for their superior glucose/xylose co-fermentation capabilities and inhibitor tolerance, respectively. The fusion strain BLH510 demonstrated efficient utilization of mixed sugars and high ethanol yield under oxygen-limited conditions. Under low inoculum conditions, strain BLH510 could completely consume all four kinds of sugars in the medium within 84 h. The fermentation produced 33.96 g/L ethanol, achieving 84.3% of the theoretical ethanol yield. Despite the challenging presence of mixed inhibitors, BLH510 successfully metabolized all four sugars above after 120 h of fermentation, producing approximately 30 g/L ethanol and reaching 83% of the theoretical yield. Also, strain BLH510 exhibited increased intracellular trehalose content, particularly under conditions with mixed inhibitors, where the intracellular trehalose reached 239.3 mg/g yeast biomass. This elevated trehalose content contributes to the enhanced stress tolerance of BLH510. The study also optimized conditions for protoplast preparation and fusion, balancing high preparation efficiency and satisfactory regeneration efficiency. The results indicate that BLH510 is a promising candidate for industrial second-generation bioethanol production from lignocellulosic biomass, offering improved performance under challenging fermentation conditions. Our work demonstrates the potential of combining protoplast fusion and metabolic engineering to develop superiorS. cerevisiaestrains for lignocellulosic bioethanol production. This approach can also be extended to develop robust microbial platforms for producing a wide array of lignocellulosic biomass-based biochemicals.
研究领域:
生物技术
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微生物学
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生物化工
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发酵技术
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可再生能源
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
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IF 8.1
Xiru Zhang,Yaxin Li,Yaran Zhao,Hui Guan,Chengwu Jin,Hansheng Gong,Xuemei Sun,Ping Wang,Huamin Li,Wenli Liu
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation.
研究领域:
食品科学
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微生物学
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发酵技术
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DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 21
·3310
·
IF 5.561
Xinying Cao,Mingwei Zhao,Sibo Zou,Zhigao Li,Yuzheng Wu,Chaofan Ji,Yingxi Chen,Liang Dong,Sufang Zhang,Huipeng Liang
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, includingLactiplantibacillus plantarum(Lb. plantarum),Levilactabacillus brevis(Lb. brevis), andLeuconostoc mesenteroides(Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation ofLb. plantarum,Lb. brevis, andLeu. mesenteroidescould increase its abundance in Suancai. Whatever the species inoculated,Lb. plantarumwas always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.Keywords:Suancai;lactic acid bacteria;inoculated fermentation;Lactiplantibacillus plantarum;Levilactabacillus brevis;Leuconostoc mesenteroides
研究领域:
食品科学
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微生物学
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发酵技术
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Zhexuan Xu,Zhihan Zheng,Gonglin Cai,Bo Chen,Hailong Yang
Fermentation is a technique commonly used to improve the health of agricultural products. In this study, Dendrobium officinale leaves were solid-state fermented by edible fungi, and the results showed that Aspergillus oryzae was the suitable strain to increase their inhibition abilities against α-glucosidase and α-amylase by 9.05- and 2.99-times, respectively. Chemical analysis showed that the contents of total phenolics, free phenolics, bound phenolics, quercetin, and rhoifolin were increased by 2.54-, 3.41-, 2.09-, 6.03-, and 8.06-times, while those of luteolin, gallic acid, and kaempferol were increased from undetectable level to 0.45, 46.99, and 4.47 μg/g, respectively, after four days of fermentation by A. oryzae . Furthermore, the hypoglycemic activity of D. officinale leaves was tested in vivo . The fermented group showed higher capacity for decreasing fasting blood glucose levels and insulin resistance, reversing dyslipidemia, ameliorating oxidative stress, and reversing pancreatic and liver lesions in db/db mice. These findings suggest that it is effective to utilize and valorize D. officinale leaves as functional food or food additives through the fermentation by A. oryzae .
研究领域:
药理学
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发酵技术
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功能食品
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生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）