PROCESS BIOCHEMISTRY
·
2024
·
IF 3.7
Zijun Tao,Jian Zhang,Fuge Niu,Huien Zhang,Zhongfa Chen,Shanfu Wang,Yuli Zhang,Jie Li,Peng Liu
This study investigated the conditions for polygonati rhizoma (PR) fermentation by Monascus ruber and the lipid-lowering activity of the resulting product. Monascus ruber was used for the solid-state fermentation of PR, and the response surface method was used to optimize the fermentation culture medium parameters. The optimal fermentation system yielded a maximum monacolin K concentration of 21.82 ± 0.34 mg/g. The fermentation conditions were as follows: 12.5 mmol/kg of L-glutamic acid, 0.64 mmol/kg of cyclic adenosine monophosphate , 3.0 wt% of yeast extract powder, a fermentation period of 15 days, and a fermentation temperature of 30 ℃. The binding capacities of unfermented PR, “Nine-Steam-Nine-Bask” processed Polygonati rhizoma (NPR), and Monascus ruber solid-state fermented polygonati rhizoma (MPR) to sodium cholate, sodium taurocholate , and sodium glycolate were determined. MPR showed a stronger bile acid-binding capacity than unfermented PR. In addition, MPR exhibited the highest cholesterol inhibitory capacity of 51.43±1.41 %. Thus, MPR can be used as a potential antilipemic agent with potent hypolipidemic effects.
研究领域:
中药学
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微生物学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2025
·Vol. 2025
·期 1
·6298724
·
IF 2.5
Niuniu Bai,Jianlin He,Bihong Hong,Zelong Wu,Liping Wang,Zongze Shao
Background: Traditional fish sauce is made from fish that have been coated in 30%–40% sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish source contains considerable biogenic amines. In this report, by measuring the growth curve and identifying the intracellular enzyme and the activity of protease, B. zhangzhouensis with the highest activity of protease production was selected from eight strains, which were applied to the fermentation process of fish sauce. Results: Optimized by response surface methodology, the content of amino nitrogen was taken as the response value, and the best fermentation conditions were 4.15% inocula, pH 9.13, and 36.3°C. Under the optimized conditions, fish sauce samples were obtained by fermentation with B. zhangzhouensis for 15 h, 3 days, 7 days, 15 days, and 30 days, respectively. The contents of amino nitrogen, total nitrogen, biogenic amine, and various flavor substances were determined and compared with the traditional 2-year-fermented fish sauce. As a result, the 7-day-fermented fish sauce using B. zhangzhouensis had a similar composition of flavor substances to traditional fish sauce, but a much lower level of biogenic amines. Conclusion: The new method of preparing fish sauce with a fermentation condition of 4.15% B. zhangzhouensis , pH 9.13, and 36.3°C can improve the production efficiency of fish sauce, and the flavor is similar to that of traditional fish sauce.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2013
·Vol. 97
·期 21
·9365-9375
·
IF 3.689
Pu Xiang,Qu Xixing,Chen Fei,Bao Jinku,Zhang Guolin,Luo Yinggang
Camptothecin (CPT), the third largest anticancer drug, is produced mainly by Camptotheca acuminata and Nothapodytes foetida . CPT itself is the starting material for clinical CPT-type drugs, but the plant-derived CPT cannot support the heavy demand from the global market. Research efforts have been made to identify novel sources for CPT. In this study, three CPT-producing endophytic fungi, Aspergillus sp. LY341, Aspergillus sp. LY355, and Trichoderma atroviride LY357, were isolated and identified from C. acuminata . Most CPT produced by these fungi was found in the fermentation broth, and their corresponding CPT yields were 7.93, 42.92, and 197.82 μg l −1 , respectively. The CPT-producing capability of LY341 and LY355 was completely lost after repeat subculturing. A substantial decrease of CPT production was also observed in the second generation of LY357. However, a stable and sustainable production of CPT was found from the second generation through the eighth generation of LY357. The fermentation medium, time, pH, temperature, and agitation rate were optimized for CPT production. Methyl jasmonate and XAD16 were proven to be an optimum elicitor and adsorbent resin, respectively, in view of that CPT yield was increased 3.4- and 11-fold through their use. A 50- to 75-fold increase of CPT yield was obtained when the optimized fermentation conditions, elicitor, and adsorbent resin were combined and applied to the culture of the seventh and eighth generations of LY357, and the highest CPT yield was 142.15 μg l −1 . The CPT-producing T. atroviride LY357 paves a potential to uncover the mysteries of CPT biosynthesis.
研究领域:
药用植物学
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微生物学
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药物开发
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2019
·
IF 3.22
Weilu Guo,Mouming Zhao,Qingjin Chen,Li Huang,Yan Mao,Ning Xia,Jianwen Teng,Baoyao Wei
The ability of a strain to produce citrinin was analysed in the growth inhibition zone using HPLC and UHPLC–MS. A total of 12 Penicillium citrinum strains isolated from Liupao tea were inoculated onto tea leaves and their capability for citrinin production were studied using different water content (15–45%) and temperatures (15–40 °C). The results provided a theoretical base for the safe manufacture of Liupao tea. Five strains of P. citrinum produced a clear growth inhibition zone with diameters of 11–22 mm. The citrinin contents in the liquid cultures of the 12 strains of P. citrinum ranged from 0.03 to 14.5 μg/mL. The citrinin contents of the teas with initial water content of 15 and 25% and those inoculated with P. citrinum were below the limit of detection during the fermentation. The citrinin content of the teas with initial water contents of 35 and 45% at 25 °C increased rapidly at first and then decreased during the fermentation. Similarly, the citrinin contents of the teas at 15 and 25 °C rapidly increased and then decreased. Meanwhile, P . citrinum was unable to produce citrinin at 35 and 40 °C. The optimum conditions were 45% water and 25 °C, generating the highest citrinin yield of 181 ng/g, which was higher than the limit of 50 ng/g citrinin in red yeast rice that can cause harm to human health. The highest citrinin yield in tea fermented for 50 days was 34.8 ng/g for stored teas with proper conditions. Therefore, storing teas with a low water content and temperature can reduce the content of citrinin.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
·
2025
·Vol. 41
·期 5
·1-10
·
IF 4.2
Bi Yingjing,Han Yun,Bi Yanlan,Zhang Linshang,Sun Shangde
Sterol esters are naturally present in the by-product of edible oil processing, which is generally converted to sterols through saponification. Steroid intermediates play a crucial role in the production of pharmaceuticals, and these intermediates are predominantly synthesized via fermentation of sterol. This research explored the direct conversion of sterol esters into steroid intermediates using Mycobacterium sp. as a fermentation agent. The results demonstrated the successful identification of four steroid intermediates: androstenedione, 1,4-androstadienedione, 22-hydroxy-23,24-bisnorchol-4-ene-3-one, and 22-hydroxy-23,24-bisnorchol-1,4-dien-3-one, their individual intermediate concentrations were as follows: 144.2, 176.2, 30.8, 53.6 mg/L, with a total yield of 404.8 mg/L and a conversion rate of 29.5%. The optimized fermentation conditions included soybean oil at 3%, an initial pH of 7.0, a nitrogen source of 4.5 g/L, and hydroxypropyl-β-cyclodextrin of 15.0 g/L. Proteomic analysis revealed that sterol esters conversion pathway mirrors that of sterol, with an additional hydrolysis process. This work significantly expands our understanding of steroid intermediates production and offers valuable insights for the bioproduction industry. Graphical
研究领域:
生物化学
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制药工程
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 21
·3468
·
IF 5.561
Shumao Cui,Ziyi Pan,Sheng Wu,Bingyong Mao,Xin Tang,Qiuxiang Zhang,Hao Zhang,Jianxin Zhao
The influence of surface substance production on the freeze-drying survival ofLactobacillus caseiand methods to control the surface substances during fermentation were studied. The bacteria were treated with hypertonicity combined with ultrasound, and the survival rate was determined. The optimal conditions for removing surface substance without harming the bacteria were 81 w/18 min. The surface substances provided a protective effect on the lyophilization of the bacteria without protectants. However, in the presence of protectants, excessive surface substances reduced the protective effect of the optimum protectant alginate to 39.69 ± 1.27%. Finally, the amount of surface substances and lyophilized survival rate of collected bacteria were determined by adding EDTA during fermentation and regulating fermentation conditions, such as the carbon source, carbon-to-nitrogen ratio, and pH. The highest survival rate was 85.79 ± 3.29%, which was achieved when the amount of surface substances was (2.82 ± 0.55) × 10−11mg/CFU. Therefore, the production of surface substances by the bacteria could be reduced by modifying the fermentation stage, which has significance in the improvement of the lyophilization survival rate ofL. caseiand the number of live bacteria per unit mass ofL. caseiin the lyophilized preparation.Keywords:lyophilization survival rate;surface substance;Lactobacillus casei;fermentation conditions
研究领域:
微生物学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 19
·4749
·
IF 4.2
Rui Zhang,Xueyan Wang,Jiaojiao Xue,Xiaoli Li,Ying Li,Yi Ding,Yichao Feng,Xueping Zhang,Jianqing Su,Xiuling Chu
To enhance the nutritional value ofAcanthopanax senticosusleaves (AL), a fermentation process was conducted using a probioticBacillusmixture, and the changes in chemical constituents and biological activities before and after fermentation were compared. A response surface methodology was employed to optimize the liquid fermentation conditions of AL based on their influence on polyphenol content. Non-targeted metabolomics analysis was performed using LC-MS/MS to reveal the differing profiles of compounds before and after fermentation. The results indicated thatBacillus subtilisLK andBacillus amyloliquefaciensM2 significantly influenced polyphenol content during fermentation. The optimal fermentation conditions were determined to be a fermentation time of 54 h, a temperature of 39.6 °C, and an inoculum size of 2.5% (v/v). In comparison to unfermented AL, the total polyphenol and flavonoid contents, as well as the free radical scavenging capacities measured by DPPH and ABTS assays, and the activities of β-glucosidase and endo-glucanase, were significantly increased. The non-targeted metabolomics analysis identified 1348 metabolites, of which 829 were classified as differential metabolites. A correlation analysis between the differential metabolites of polyphenols, flavonoids, and antioxidant activity revealed that 13 differential metabolites were positively correlated with antioxidant activity. Kyoto encyclopedia of genes and genomes (KEGG) enrichment analysis of the differential metabolites identified 82 pathways, with two of the top 25 metabolic pathways related to flavonoids. This study explores the potential for enhancing the active ingredients and biological effects of AL through probiotic fermentation usingBacillusstrains.
研究领域:
植物学
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食品科学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
BIOPROCESS AND BIOSYSTEMS ENGINEERING
·
2024
·Vol. 47
·期 6
·957-969
·
IF 3.5
Zou Xiao-Zhou,Gong Lu-Chan,Li Ting-Ting,Lv Shu-Yi,Wang Jun
γ-Aminobutyric acid (GABA) is a crucial neurotransmitter with wide application prospects. In this study, we focused on a GABA-producing strain from a traditional Chinese fermented beverage system. Among the six isolates, Lactobacillus hilgardii GZ2 exhibited the greatest ability to produce GABA in the traditional Chinese fermented beverage system. To increase GABA production, we optimized carbon sources, nitrogen sources, temperature, pH, and monosodium glutamate and glucose concentrations and conducted fed-batch fermentation. The best carbon and nitrogen sources for GABA production and cell growth were glucose, yeast extract and tryptone. Gradual increases in GABA were observed as the glucose and monosodium glutamate concentrations increased from 10 g/L to 50 g/L. During fed-batch fermentation, lactic acid was used to maintain the pH at 5.56, and after feeding with 0.03 g/mL glucose and 0.4 g/mL sodium glutamate for 72 h, the GABA yield reached 239 g/L. This novel high-GABA-producing strain holds great potential for the industrial production of GABA, as well as the development of health-promoting functional foods and medical fields.
研究领域:
微生物学
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食品科学
·
神经生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT
·
2018
·
IF 1.227
Zhilei Fu,Baoguo Sun,Xiuting Li,Guangsen Fan,Chao Teng,Ahmad Alaa,Yingmin Jia
A yeast that produces high levels of ethyl acetate was isolated and purified from Laobaigan Daqu by traditional microbial methods and was identified as Wickerhamomyces anomalus by its morphology and 26S rDNA D1/D2 sequence. This strain, YF1503, greatly tolerated ethanol and ethyl acetate. The optimal conditions for producing high levels of ethyl acetate were identified using single factor experiments and response surface methodology. Under these fermentation conditions, strain YF1503 produced 17.35 g/L ethyl acetate, the highest level that has been reported. The presence of alcohol acyltransferase (AAT) activity (8.63 U/L) and changes in the concentrations of ethanol and ethyl acetate in the fermentation broth indicate that strain YF1503 synthesises ethyl acetate using the acyltransferase pathway.
研究领域:
微生物学
·
发酵工程
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食品科学
✓ 已验证
DOI
高影响因子
Scientific Reports
·
2016
·Vol. 6
·期 1
·1-11
·
IF 5.228
Dan Jiang,Fang Zhen,Chin Siew-xian,Tian Xiao-fei,Su Tong-chao
Biohydrogen production has received widespread attention from researchers in industry and academic fields. Response surface methodology (RSM) was applied to evaluate the effects of several key variables in anaerobic fermentation of glucose with Clostridium butyrium and achieved the highest production rate and yield of hydrogen. Highest H 2 yield of 2.02 mol H 2 /mol-glucose was achieved from 24 h bottle fermentation of glucose at 35 °C, while the composition of medium was (g/L): 15.66 glucose, 6.04 yeast extract, 4 tryptone, 3 K 2 HPO 4 , 3 KH 2 PO 4 , 0.05 L-cysteine, 0.05 MgSO 4 ·7H 2 O, 0.1 MnSO 4 ·H 2 O and 0.3 FeSO 4 ·7H 2 O, which was very different from that for cell growth. Sugarcane bagasse and Jatropha hulls were selected as typical tropical biomass wastes to produce sugars via a two-step acid hydrolysis for hydrogen production. Under the optimized fermentation conditions, H 2 yield (mol H 2 /mol-total reducing sugar) was 2.15 for glucose, 2.06 for bagasse hydrolysate and 1.95 for Jatropha hull hydrolysate in a 3L fermenter for 24 h at 35 °C, with H 2 purity of 49.7–64.34%. The results provide useful information and basic data for practical use of tropical plant wastes to produce hydrogen.
研究领域:
微生物学
·
可再生能源
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
·
2023
·
IF 2.9
Dongyu Gu,Shanshan Tang,Chang Liu,Dajun He,Jing Tian,Yi Yang
Coprinus comatus is an edible and medicinal fungus. In this study, the antioxidant activity of the fermentation product of C. comatus was investigated through optimization of fermentation process. The results indicated that the fermentation product of C. comatus had obvious scavenging ability for 2,2’-Azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS) free radical. The EC50 of the n-butanol extract from the fermentation product on ABTS·+ was 0.65 ± 0.02 mg/mL. On this basis, the liquid fermentation conditions of C. comatus were optimized through single factor and response surface optimization experiments according to the scavenging ability of ABTS·+ to improve the antioxidant capacity of the fermentation product. The results showed that when the 14% of C. comatus was fermented in a culture medium with a C/N ratio of 48:1 for 6 days, the ABTS·+ scavenging ability was the strongest, and the EC50 of n-butanol extract was 0.57 ± 0.01 mg/mL, which was 12.31% higher than the initial activity. This study laid the foundation for the development of C. comatus.
研究领域:
微生物学
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食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
·
2024
·Vol. 34
·期 9
·1912
·
IF 2.5
Sang-Hun Do,Tae-Gi Lee,Sun-Ki Kim
Single-cell protein (SCP) derived from microorganisms is widely recognized as a viable alternative protein source for the future. Nevertheless, the commercialization of yeast-based SCP is hampered by its relatively low protein content. Therefore, this study aimed to enhance the protein content of Saccharomyces cerevisiae via random mutagenesis. To achieve this, S. cerevisiae KCCM 51811, which exhibited the highest protein concentration among 20 edible S. cerevisiae strains, was selected as a chassis strain. Subsequently, a KCCM 51811 mutant library was constructed (through UV irradiation) and screened to isolate mutants exhibiting high protein content and/or concentration. Among the 174 mutant strains studied, the #126 mutant exhibited a remarkable 43% and 36% higher protein content and concentration, respectively, compared to the parental strain. Finally, the #126 mutant was cultured in a fed-batch system using molasses and corn-steep liquor, resulting in a protein concentration of 21.6 g/l in 100 h, which was 18% higher than that produced by the parental strain. These findings underscore the potential of our approach for the cost-effective production of food-grade SCP.
研究领域:
生物技术
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）