FOOD CONTROL
·
2023
·
IF 6
Shan Qin,Xian Ming Zeng,Mei Jiang,Xin Rui,Wei Li,Ming Sheng Dong,Xiao Hong Chen,Qiu Qin Zhang
Biogenic amines are naturally present as hazardous, low-molecular organic basic compounds in various foods . Lactic acid bacteria show excellent potential to prevent biogenic amines accumulation. In this study, the amine-reducing mechanism of Lactiplantibacillus planatraum JB1, a strain isolated from fermented sausages , was explored according to its genome, and its ability to degrade biogenic amines was also evaluated in culture medium and dry sausage. The results showed that L. plantarum JB1 possessed a myriad of desirable properties, including tolerance to harsh environments and safety for assessment in vitro . Its genome contained genes encoding transport proteins and multicopper oxidase, which may be involved in biogenic amine degradation. In PBS and MRS medium, L. plantarum JB1 could degrade eight biogenic amines with high degradation rates for tyramine and putrescine. By inoculating sausages with L. plantarum JB1, the total content of biogenic amine was decreased by 32.84% after preparation and 32.07% after storage. Due to its good adaptability, security and amine-reducing capacity, L. plantarum JB1 could be considered a starter culture to ensure the safety of meat products.
研究领域:
食品科学
·
微生物学
·
基因组学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jie Jia,Dandan Xiong,Jie Bai,Yirong Yuan,Qi Song,Tian Lan,Liangjie Tian,Chunfeng Guo,Xuebo Liu,Caixia Wang,Xiang Duan
Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochemical properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products.
研究领域:
食品科学
·
发酵工程
✓ 已验证
DOI
高影响因子
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
·
2019
·Vol. 189
·期 2
·608-625
·
IF 2.14
Zhou Ruolin,Ren Zhiqing,Ye Jun,Fan Yawei,Liu Xiaoru,Yang Jianyuan,Deng Ze-Yuan,Li Jing
Soybean dregs fermented by Neurospora crassa is a typical traditional food in Gannan district of China. In this study, in vitro imitated gut fermentation was carried out to evaluate whether the oligosaccharides from this fermented soybean dregs had potential prebiotic properties. 11.91% of oligosaccharides were extracted from the fermented soybean dregs at the optimized condition which of 1:25 for ratio of soybean dregs (g) to 50% ethanol (ml), 90 min of extracted duration at 70 °C for twice. The soybean dreg oligosaccharides (SBOS) were progressively purified with Sevag method and on columns filled with AB-8 macroporous resin, and then identified as cellobiose by HPLC-ESI-MS and FT-IR. Oligosaccharides of soybean dregs with 800 mg/L significantly decreased pH value ( p < 0.05) and ammonia N concentration ( p < 0.05), and increased short chain fatty acid (SCFA) level ( p < 0.05) in imitated gut fermentation compared with control group. It was shown that this fermented soybean dregs could be a potential prebiotic food.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·Vol. 32
·期 14
·2093-2104
·
IF 2.9
Sun Yuhao,Hu Yaru,Hu Danqi,Xiao Zhuqian,Wang Hongpeng,Huang Jun,Mao Jianwei
Three different Akebia trifoliata fruit juices were prepared, and their effects on modulation of human fecal microbiota were elucidated through an anaerobic fermentation in vitro. Results indicated that the introduction of inoculatedly-fermented Akebia trifoliata fruit juice promoted short-chain fatty acids productivity. Fecal microbiota analysis demonstrated up-regulations for abundances of Limosilactobacillus , Megamonas , Bifidobacterium , and Escherichia_Shigella , and down-regulations for numbers of Bacteroides , Prevotella_9 , Parasutterella , and Sutterella . Correlation analysis confirmed relationships among sample components, short-chain fatty acids productivity, and microbial abundances, suggesting that sugars and organic acids stimulated growth of Actinobacteriota and suppressed proliferation of Proteobacteria , thus uncovering the underlying mechanism for the better ability of inoculatedly-fermented Akebia trifoliata fruit juice to regulate microbiota structure. Besides, clusters of orthologous groups of proteins analysis indicated that metabolite biosynthesis, energy metabolism, homeostasis maintenance and other physiological functions were ameliorated.
研究领域:
微生物学
·
食品科学
·
肠道健康
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Guangjuan Luo,Ying Lin,Shuting Chen,Ruiming Xiao,Jiaxin Zhang,Cheng Li,Anthony J. Sinskey,Lei Ye,Shuli Liang
Patchoulol, a plant-derived sesquiterpene compound, is widely used in perfumes, cosmetics, and pharmaceuticals. Microbial production provides a promising alternative approach for the efficient and sustainable production of patchoulol. However, there are no systematic engineering studies on Komagataella phaffii aimed at achieving high-yield patchoulol production. Herein, by fusion overexpression of FPP synthase and patchoulol synthase (ERG20LPTS), increasing the precursor supply, adjusting the copy number of ERG20LPTS and PTS, and combined with adding auxiliary carbon source and methanol concentration optimization, we constructed a high-yield patchoulol-producing strain P6H53, which produced 149.64 mg/L patchoulol in shake-flask fermentation with methanol as the substrate. In fed-batch fermentation, strain P6H53 achieved the highest production (2.47 g/L, 21.48 mg/g DCW, and 283.25 mg/L/d) to date in a 5 L fermenter. This study will lay a good foundation for the development of K. phaffii as a promising chassis microbial cell for the synthesis of patchoulol and other sesquiterpenes with methanol as the carbon source.
研究领域:
合成生物学
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微生物学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 5
·735
·
IF 5.1
Xiaogang Guo,Kaiyi Chen,Li Chen,Thanh Ninh Le,Minjie Zhao,Haiying Cai
This study investigated the effects of enzyme-assisted low-temperature cold fermentation onsufu’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature groups (RTEF30 and LTEF20, respectively) significantly increased total acid (TA), amino nitrogen (NH3-N), and enzyme activity compared to the non-enzyme fermentation at room-temperature post-fermentation (RTNF30). This indicated that enzyme-assisted fermentation effectively overcame challenges associated with low-temperature fermentation ofsufu. BA analysis revealed that the LTEF20 group had the highest total BA (3.7 mg/g) and putrescine (1.8 mg/g) levels compared to other groups. Microbial analysis showed that the LTEF20 group exhibited higher microbial diversity compared to the RTEF30 group. They had the highest levels of Enterobacteriaceae (0.4131) and lactic acid bacteria in the early and late phases (0.5556) among the groups. Correlation analysis revealed significant links betweensufu’s physicochemical properties and microbial communities. Notably, putrescine positively correlated withBifidobacterium, while TA negatively correlated withEnterococcus. These findings suggest that microbial activity alterations, caused by low-temperature cold fermentation, influencessufu’s fermentation process and quality, guiding further studies on the regulation of biogenic amine formation.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOPROCESS AND BIOSYSTEMS ENGINEERING
·
2025
·
IF 3.6
Zheng Jiawen,Sun Yaping,Liao Yunyu,Qin Peng,Che Rongzhen,Zhao Jing-yi,Xiao Zijun
Nattokinase (NK) is one of the most important functional components in natto, but its content is low. In this study, the fermentation conditions using Bacillus subtilis JZ08-02 for high-yield NK production were investigated, and the residual bacterial pellets were used to prepare a natto starter. Batch fermentation of NK was conducted using a 5 L fermenter, and soybean milk and glucose were used as the substrates. When the stirring speed was increased from 450 to 650 rpm with air supply at 1.0 vvm, NK was increased from 4859 ± 142 to 12,294 ± 226 IU/mL. When pure oxygen was supplied, 15,013 ± 550 IU/mL of NK was obtained. When fed-batch fermentation was conducted, the titer was further elevated to 18,014 ± 112 IU/mL, which was increased by about 76% compared with the previous result. The experimental findings revealed that aeration control and nutrient feeding regimens exerted pronounced effects on NK productivity during submerged fermentation. The crude enzyme supernatant was obtained by centrifugation and the precipitate was collected. With optimized protectant, the bacterial pellets were freeze-dried with 90.1% cell survival rate. Using economical and edible feedstocks, this study achieved a significant enhancement in NK fermentation yield via oxygen-enriched fed-batch cultivation. At the same time, a natto starter was prepared as a by-product using the residual cell waste.
研究领域:
微生物学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Waste and Biomass Valorization
·
2019
·Vol. 11
·期 9
·4743-4755
·
IF 2.358
Zeng Ganning,You Hanzhang,Wang Kun,Jiang Yuanyuan,Bao Haijun,Du Mingming,Chen Bing,Ai Ning,Gu Zhengrong
Abstract One of the fundamental goals of bio-ethanol production is to find the alternative of traditional land-relied feedstock. A kind of macroalgae, Sargassum horneri ( S. horneri ) was chosen as the bio-source for ethanol production in the present investigation. The bioethanol was achieved by acid-pretreated, hydrolysis, and semi-simultaneous saccharification and fermentation (S-SSF) at small pilot scale. Immobilization of Pichia stipites in calcium alginate was adapted in the S-SSF process. Furthermore, effects of pre-hydrolysis time, cellulase loading, fermentation temperature and fermentation time on the concentration, and yield of bio-ethanol were evaluated by using response surface methodology (RSM). A maximum bioethanol concentration (2.89 g/L), and maximum bioethanol yield (0.11 g/g raw material) at cellulase loading (10 IU/g raw material), pre-hydrolysis time (53 min), SSF temperature (32 °C) and SSF time (14 h) were observed. The optimized bioethanol production data series fit the Gompertz model and modified Logistic model with an R 2 value of 0.997. The obtained Gompertz and modified Logistic coefficients indicated that S. horneri can serve as an efficient substrate for bioethanol production. The fermentation residues were used for typical dyeing contamination adsorption, the existence of the residual lignin and exposure functional groups made it an effective adsorbent, which followed the pseudo-second-order kinetics. These results are helpful for the scale-up development of lignocellulosic macroalgae based bioethanol production and fermentation residue use. Graphic Abstract
研究领域:
生物工程
·
环境科学
✓ 已验证
DOI
高影响因子
Journal of Cleaner Production
·
2022
·
IF 11.072
Changwei Zhang,Zhihao Si,Lihe Zhang,Jieyi Wen,Changsheng Su,Huidong Chen,Jianbo Zhao,Di Cai,Xu Zhang,Peiyong Qin
The treatment of high chemical oxygen demand (COD) organic wastewater is one of the major technical bottlenecks for the industrialization of second-generation biobutanol production . An effective strategy to decrease the wastewater discharge in biobutanol fermentation process is broth recycling (BR). Nevertheless, the conventional BR process suffered from server organic-acid by-products inhibition, causing low butanol yield. In this study, to solve the barrier, active carbon (AC) adsorption system was hybrid with the acetone-butanol-ethanol (ABE) fermentation and ex - situ product separation (ESPR) units. After fermentation and pervaporation , organic acids that remaining in the ABE-separated broth were partially adsorbed onto AC so that improve the continuity and efficiency of the BR process. The physicochemical characterizations of different types of commercial ACs and the organic acids adsorption efficiency was evaluated by analyzing the static and dynamic adsorptions kinetics. When adopting the DD-type AC (code C299105), the better adsorbent for organic acids removal, 87.50% of fermentative wastewater can be saved whilst the ABE concentrations were also kept constantly at 15.22 ± 0.45 g L −1 in the following cycles of fermentation, and the ABE productivity was almost no changed (0.21 ± 0.01 g L −1 h −1 ) after 3 cycles of operation. Therefore, the AC assisted ESPR process is an attractive method for ABE production with low wastewater discharge.
研究领域:
生物工程
·
环境科学
✓ 已验证
DOI
高影响因子
Frontiers in Bioengineering and Biotechnology
·
2023
·
IF 5.7
Wen Cai,Zhang Qianying,Zhu Pengcheng,Hu Wanrong,Jia Yun,Yang Shuanghong,Huang Yang,Yang Zhen,Chai Zhishun,Zhai Tianyuan,Cao Yu,Li Dongliang
Background: Tobacco alcoholization is an important step in increasing the quality of tobacco leaf, which may convert a portion of low-grade tobacco leaves into useable product, however this may take to 2–3 years. The addition of exogenous microorganisms to tobacco leaves and treating them by biological fermentation can shorten the maturation time of tobacco leaves, and improve the quality and applicability of low-grade tobacco leavesMethods: Several strains were screened from low-grade tobacco by flow cytometry, including the bacteria Bacillus amyloliticus, with starch degradation ability and Bacillus kochii, with protein degradation ability, and the fungus Filobasidium magnum with lipid oxidase ability, and were inoculated onto tobacco leaves, both individually and in combination, for solid-state fermentationResults: The greatest improvement in tobacco quality was observed when strains 4# and 3# were applied at a ratio of 3:1. The Maillard reaction products, such as 2-amyl furan, 1-(2-furanmethyl) -1 h-pyrrole, furfural and 2, 5-dimethylpyrazine, were significantly increased, by up to more than 2 times. When strains F7# and 3# were mixed at a ratio of 3:1, the improvement of sensory evaluation index was better than that of pure cultures. The increase of 3-(3, 4-dihydro-2h-pyrro-5-yl) pyridine, β -damasone and benzyl alcohol was more than 1 times. The increase of 2-amyl-furan was particularly significant, up to 20 timesConclusion: The functional strains screened from tobacco leaves were utilized for the biological fermentation of tobacco leaves, resulting in the reduction of irritation and an improvement in quality of final product, showing a good potential for application.
研究领域:
微生物学
·
植物学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jianrui Qi,Jie Zhang,Kai Wang,Yifan Cheng,Qinglin Sheng,Ivan Kurtovic,Yahong Yuan,Tianli Yue
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of plant polysaccharides. This study demonstrated that, through fermentation, the molecular weight of polysaccharides decreased from 25.33 to 15.11 kg/mol while the contents of total sugar and uronic acid increased by 19.11% and 40.38%, respectively. Furthermore, after fermentation, the polysaccharides exhibited an uneven and rough surface along with a reduced number of branched chains and triple helix structures. Tibetan kefir grains fermentation enhanced the antioxidant activity of polysaccharides, which may be attributed to an increase in arabinose, galactose, and uronic acid content and a decrease in polysaccharide molecular weight. This research offers an alternative viewpoint on the potential application of Tibetan kefir grains-fermented Lycium barbarum pulp polysaccharides in functional foods.
研究领域:
食品科学
·
营养学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
·
2020
·
IF 7.539
Jing Yang,Hao Xu,Jianchun Jiang,Ning Zhang,Jingcong Xie,Jian Zhao,Quan Bu,Min Wei
Itaconic acid (IA) production by fermentation of undetoxified hydrolysate of bamboo residues by Aspergillus terreus was demonstrated. Monosaccharides were obtained by pretreatment and enzymatic hydrolysis of bamboo residues. A. terreus could not grow and synthesize IA in the hydrolysate. The buffer was confirmed to be an inhibitor, and was successfully replaced by deionized water as the suspension, to release equivalent sugar and eliminate the inhibition. Corn steep liquor significantly improved the adaptability of A. terreus to the hydrolysate at 2.0 g/L. The IA titer obtained (19.35 g/L IA) was the highest to be reported for IA production from lignocellulose without detoxification. Simultaneous saccharification and fermentation and fed-batch fermentation increased the titer to 22.43 g/L and 41.54 g/L, respectively. Meanwhile, economic assessment proved that bamboo residues were potential substrates for IA production with economic effectiveness.
研究领域:
生物技术
·
生化工程
·
环境科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）