FOOD CHEMISTRY
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2022
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IF 9.231
Jiaqing Huang,Cailin Qiao,Xinrou Wang,Yuwei Gao,Jinsong Zhao,Huibo Luo,Yongzhong Wang,Changjun Hou,Danqun Huo
Pichia kudriavzevii was one of the important aroma-producing fungi in the solid-state fermentation of Baijiu, and immobilization was an effective strategy for improving microbial performance. Herein, P. kudriavzevii cells were immobilized in a gel network that crosslinked by chitosan and sodium alginate to form sodium alginate/chitosan- P. kudriavzevii microspheres (SA/CS-PMs). Their structural characteristics and formation processes were characterized by SEM and FT-IR. The effect of synthesis conditions on the performance of microspheres were determined by single-factor experiments. Under the optimal conditions, the SA/CS-PMs could increase the amylase activity of the fermentation broth by 57.18%, the esterase activity by 66.13%, the content of ester by 67.04%, and could be reused at least three times. Further research results indicated that the content of ester could be increased significantly in Baijiu solid-state fermentation with the SA/CS-PMs. In conclusion, the SA/CS-PMs could improve the ester production ability of P. kudriavzevii by increasing the esterase activity, which was a valuable exploration of directional biosynthesis and a feasible strategy to improve solid-state fermentation quality.
研究领域:
微生物学
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发酵工程
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食品科学
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产品关联
DOI
PubMed
高影响因子
Food & Function
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2018
·Vol. 9
·期 4
·2270-2281
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IF 3.289
Han Wu,Xin Rui,Wei Li,Yu Xiao,Jianzhong Zhou,Mingsheng Dong
This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. oryzae than when it was cultured alone, as evidenced by an increase in viable cell count to 9.70 log cfu g−1 after 72 h of fermentation. The coinoculated fermented oats (CFO) and the R. oryzae-fermented oats (RFO) were then selected for investigations on protein hydrolysis and on the functional properties of the released bioactive peptides. The results showed that the soluble protein contents changed from 7.05 mg g−1 to 14.43 and 10.21 mg g−1 for CFO and RFO, respectively. However, the degree of hydrolysis and the content of peptides with molecular masses less than 10 000 Da indicated that the CFO proteins can be degraded to a greater degree. As analyzed by electrophoresis and reversed-phase high-performance liquid chromatography, the protein and peptide profiles of CFO and RFO demonstrated that the proteins from CFO were more obviously hydrolyzed and more small peptides were obtained. In addition, both CFO and RFO presented higher ACE inhibitory activities than unfermented oats, whereas the protein extracts from CFO exerted a lower IC50 value of 0.42 mg protein per mL compared with the protein extracts from the other samples. This research has broadened our knowledge on the development of whole-grain oat products as a probiotic carrier and on the difference between mixed solid-state fermentation (SSF) and fungi SSF in terms of protein degradation and the capacity to release ACE inhibitory peptides. Our approach could be used to obtain probiotic food products and probably to develop oats as a potential therapeutic ingredient targeting hypertension.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Yuehui Wang,Huixin Liang,Zhongyuan Hu,Lei Chen,Lijie Zhu,Kun Zhuang,Wenping Ding,Qian Shen
Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast ( Saccharomyces cerevisiae ). The volatile compounds (VOCs) in fermented RB were detected by chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 76 volatile compounds (VOCs) including 10 aldehydes, 6 ketones, 9 alcohols, 20 esters, 10 hydrocarbons, 10 acids, and 11 compounds from other classes were identified. The odor intensity of RB fermentation by yeast was enhanced, especially for sulfides, hydrocarbons, and aromatic compounds. The fermented rice bran (FRB) exhibited a more diverse aroma profile, characterized by wine-like, fruity, and sweet odors, which significantly improved the overall sensory qualities of RB. This study provided the fermentation method for rice processing to promote the deep processing of by-products for more food resources.
研究领域:
食品科学
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微生物学
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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
Linyao Song,Fengwei Ma,Haijiang Chen,Qiang Fei,Guangcan Tao,Siyao Wu,Dajuan Shi,Junyi Deng,Degang Zhao,Xuan Dong,Yichen Zhao,Su Xu
This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum . The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Palanisamy Vasudhevan,Dharman Kalaimurugan,Sivarasan Ganesan,Naveed Akbar,Saurav Dixit,Shengyan Pu
Agricultural residues are one of the most cost-effective and readily accessible carbon resources for producing commercially significant enzymes. Several enzymes have been used in different industries like pharmaceuticals, foods, textiles, and dyes that can be generated by various species of microbes found in waste from agriculture. The current research investigated laccase production by Aspergillus oryzae utilizing agricultural wastes. Physical and chemical properties, including pH, temperature, sucrose, yeast extract, and copper sulfate levels, were optimized. The utilization of the response surface methodology along with the centralized composite design method, which assesses multiple media parameters and utilizes a two-level experimental approach, aids in determining the variable and its significance in increasing production quality. The centralized composite design enhancement showed that the optimal conditions for highest laccase activity (623.16 U/mL) were pH 7.0, temperature 25 °C, corn cobs as substrate, sucrose (2.0 %), yeast extract (1.0 %), and copper sulfate (0.1 mM) level. The laccase enzyme was optimized using various pH, temperature, metal ions, and inhibitors combinations. The extracted laccase enzyme maximum activity was attained at pH 6.0 and 40 °C. The inclusion of divalent ions can enhance laccase activity, while the use of various inhibitors decreases laccase activity. Under various pH circumstances, the Aspergillus oryzae laccase enzyme can successfully degrade p-chlorophenol. The present study describes statistically validated optimal methodologies for enhancing laccase synthesis, leading to a laccase production technique that is simultaneously highly efficient and economically profitable, with possible use of p-chlorophenol degradation.
研究领域:
环境科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
WASTE MANAGEMENT
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2025
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IF 7.1
Simin Wang,Zhi Wang,Nan Wang,Shilei Wang,Shan Zeng,Zhengzhong Xu,Dong Liu,Xiaoling Zhao,Fan Liu,Jingliang Xu,Yafan Cai,Hanjie Ying
Solid-state fermentation of lignocellulosic waste to produce feed protein is a means of realising solid waste. However, low efficiency and susceptibility to microbial contamination remain significant challenges in feed protein production through room-temperature solid-state fermentation. In this study, thermophilic microbiomes were enriched. After adaptive and nitrogen acclimation, microbiomes with the combined functions of ‘thermophilic-rapid decomposition-nitrogen conversion’ were obtained and used for feed protein production. High-throughput sequencing and Kyoto Encyclopedia of Genes and Genomes metabolic pathway prediction techniques were used to assess the mechanisms underlying microbial involvement in substance conversion. The results showed that the microbiomes decomposed 78.21 %–81.73 % of straw within 7 days. After nitrogen acclimation, the nitrogen utilisation rate and the true protein content of the microbiomes improved by 19.22 %–26.96 % and 56.14 %–71.99 %, respectively. Fed-batch enzymatic saccharification and fermentation reduced the fermentation time by 28.5 %. Domesticated microbiomes increased the abundance of bacteria and fungi in the fermentation system, enhancing carbon metabolism and the urea cycle. This study presents a novel approach for the high-value utilisation of lignocellulose waste.
研究领域:
微生物学
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生物技术
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产品关联
DOI
PubMed
高影响因子
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
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2023
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IF 3
Ma Lingling,Wang Ying,Wang Xin,Lü Xin
The process of tobacco aging plays a significant role in enhancing the smoking experience by improving the flavor and quality of tobacco leaves. During natural aging, the metabolic activity of the microbes on the surface of tobacco leaves will be greatly changed. Besides, starch and protein are two of the main macromolecular compounds causing the poor smoking quality of tobacco leaves which to be degraded for better tobacco quality. In this study, a bacterium with the simultaneously degrading ability of starch (degradation rate of 33.87%) and protein (degradation rate of 20%) has been screened out from high-class tobacco leaf and then inoculated into low-class tobacco leaf by solid-state fermentation for quality improvement. The changes in components related to carbon and nitrogen showed that the strain had an obvious effect on the quality improvement of tobacco leaves. After that, GC-MS analyses displayed the volatile flavor compounds which become rich and the flavor has been improved. It has been proved that inoculation solid-state fermentation by dominant strain could improve tobacco quality, as well as instead of the traditional natural aging process which greatly shortens the aging process. The work also offers a helpful strategy for solid-state products for deep fermentation.
研究领域:
生物技术
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食品科学
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农业科学
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DOI
PubMed
高影响因子
Food and Bioprocess Technology
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2024
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IF 5.3
Fu Jin-Xian,Jiao Jiao,Gai Qing-Yan,He Xiao-Jia,Fu Yu-Jie,Feng Xue,Gao Jie
Baicalein and wogonin, two health-promoting flavonoid aglycones in Scutellaria baicalensis Georgi roots, have better bioactivity and bioavailability than their glycoside precursors (baicalin and wogonoside). The search for novel microorganisms for the fermentation of S. baicalensis roots to improve the yields of baicalein and wogonin is of great interest in the food and nutraceutical industries. In this study, a novel endophytic fungus ( Penicillium rubens ) capable of producing cellulase (0.82 ± 0.12 U/mL) and β-glucosidase (4.55 ± 0.97 U/mL) was used to ferment S. baicalensis roots to obtain high yields of baicalein and wogonin. Semi-solid-state fermentation with homogeneous fungal cultures was found to be the appropriate strategy. Under the optimal fermentation parameters (temperature 30 °C, inoculation dose of fungal cultures 4 mL/g, and time 60 h), the yields of baicalein and wogonin (46.95 ± 4.98 mg/g DW and 31.41 ± 9.36 mg/g DW) from S. baicalensis roots were tremendously increased by 16.13-fold and 15.47-fold over control, respectively. Results of industrial enzyme bioprocessing and scanning electron microscope indicated that the remarkable increase in aglycone product yields could be due to the synergistic effects of cellulase and β-glucosidase produced by P. rubens on cell wall hydrolysis and glycoside deglycosylation. In addition, extracts of S. baicalensis roots fermented by P. rubens showed a significant increase in antioxidant and antimicrobial activities. Overall, the semi-solid-state fermentation of S. baicalensis roots using the novel P. rubens was an effective strategy that could yield high quantities of baicalein and wogonin, which had promising potential in the food and nutraceutical industries. Graphical Abstract
研究领域:
药用植物学
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微生物学
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食品科学
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天然产物化学
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产品关联
DOI
高影响因子
BIOMEDICAL AND ENVIRONMENTAL SCIENCES
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2019
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IF 1.917
Zhi Na YIN,Wen Jia WU,Chong Zhen SUN,Hui Fan LIU,Wen Bo CHEN,Qi Ping ZHAN,Zhuo Gui LEI,Xuan XIN,Juan Juan MA,Kun YAO,Tian MIN,Meng Meng ZHANG,Hui WU
Objective A strain of Aspergillus niger ( A. niger ), capable of releasing bound phenolic acids from wheat bran, was isolated. This strain was identified by gene sequence identification. The antioxidant and anti-inflammatory capacity of ferulic acid released from wheat bran by this A. niger strain (FA-WB) were evaluated. Methods Molecular identification techniques based on PCR analysis of specific genomic sequences were conducted; antioxidant ability was examined using oxygen radical absorbance capacity (ORAC), cellular antioxidant activity (CAA) assays, and erythrocyte hemolysis assays. RAW264.7 cells were used as a model to detect anti-inflammatory activity. Results The filamentous fungal isolate was identified to be A. niger . ORAC and CAA assay showed that FA-WB had better antioxidant activity than that of the ferulic acid standard. The erythrocyte hemolysis assay results suggested that FA-WB could attenuate AAPH-induced oxidative stress through inhibition of reactive oxy gen species (ROS) generation. FA-WB could significantly restore the AAPH-induced increase in intracellular antioxidant enzyme activities to normal levels as well as inhibit the intracellular malondialdehyde formation. TNF-α, IL-6, and NO levels indicated that FA-WB can inhibit the inflammation induced by lipopolysaccharide (LPS). Conclusion Ferulic acid released from wheat bran by a new strain of A. niger had good anti-inflammatory activity and better antioxidant ability than standard ferulic acid.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
·
IF 5.9
Su Xu,Linyao Song,Dajuan Shi,Siyao Wu,Fengwei Ma,Haijiang Chen,Qinglong Meng,Qiang Fei,Lingshuai Meng,Wenneng Wu,Dong Lin,Guangcan Tao,Yi Liu,Xi Chen,Degang Zhao,Xuan Dong,Yichen Zhao
To enrich the processing products of Guizhou high-mountain white tea, this study employed sensory evaluation, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques to investigate the evolving flavor profiles of Guizhou high-mountain white tea fermented with Eurotium cristatum . The resulting infusions displayed a dark brown color and a significant reduction in bitterness and astringency following fermentation. Furthermore, a total of 104 and 120 volatile organic compounds (VOCs) were identified using the HS-SPME-GC-MS and HS-GC-IMS methods, respectively. Among these, 13 VOCs, including methyl salicylate, linalool oxides, and linalool, exhibited relative odor activity values (ROAVs) exceeding 1. These compounds, linked to floral and peppermint aromas, significantly impacted the aroma profiles of the fermented white tea. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 24 VOCs that were primarily responsible for distinguishing the various fermentation stages, adhering to a more stringent criterion with variable importance projection (VIP) values > 1.30 and p < 0.05. Therefore, this study confirms that solid-state fermentation utilizing Eurotium cristatum is a promising method for effectively reducing bitterness and astringency while enhancing the floral aroma of white tea.
研究领域:
食品科学
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茶叶加工学
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感官分析
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DOI
高影响因子
Fermentation-Basel
·
2023
·Vol. 9
·期 3
·308
·
IF 3.7
Tian Li,Yuxia Mei,Ji Li,Wendi Yang,Fanfan He,Jiaxin Ge,Fei Chen,Yicheng Yang,Aowen Xie,Yangyang Liu,Yunxiang Liang
Sanghuang, a traditional Chinese medicinal herb obtained from numerous related fungal species in the genusSanghuangporus, contains many bioactive substances that display a variety of beneficial pharmacological activities, including antioxidant, antitumor, and antidiabetic. We collected wild fruiting bodies from various Chinese localities, obtained nine pure sanghuang strains (termed S1 to S9), cultured the strains by solid-state fermentation, extracted and purified sanghuang flavonoids (termed SHFs) from mycelia, and analyzed their antioxidant abilities and α-amylase inhibitory (α-AI) activities. SHFs from strains S2, S6, S7, and S9 displayed strong DPPH radical scavenging abilities and iron reducing abilities, while SHFs from S1, S3, S5, and S8 had strong α-AI activities. SHF components were analyzed by HPLC in combination with a Chinese medicine fingerprint similarity evaluation system and statistical analyses. SHFs from the nine strains showed high fingerprint similarity. Fifteen peaks in the chromatograms (termed 1–15) were subjected to cluster analysis, which revealed that differences in SHF composition were related to geographic origin and host species. The strains with strong antioxidant activities had relatively large peak 5 and peak 9 areas, while those with strong α-AI activities had relatively large peak 13 areas. Such variation in SHF activities is attributable to differences in their components. Our findings indicate that careful selection of SHFs based on these activities will strengthen their potential development as antioxidant and antidiabetic agents.Keywords:sanghuang;solid-state fermentation;flavonoids;antioxidant activity;α-amylase inhibitory activity
研究领域:
中药学
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生物化学
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药理学
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产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 8
·1724
·
IF 5.2
Yanan Cheng,Puyou Xue,Yi Chen,Jianhua Xie,Guanyi Peng,Shenglan Tian,Xinxin Chang,Qiang Yu
The aim of this work was to prepare soluble dietary fibers (SDFs) from insoluble dietary fiber of navel orange peel (NOP-IDF) by mixed solid-state fermentation (M-SDF) and to investigate the influence of fermentation modification on the structural and functional characteristics of SDF in comparison with untreated soluble dietary fiber (U-SDF) of NOP-IDF. Based on this, the contribution of two kinds of SDF to the texture and microstructure of jelly was further examined. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. In addition, M-SDF exhibited increased molecular weight and elevated thermal stability, and had significantly higher relative crystallinity than U-SDF. Fermentation modified the monosaccharide composition and ratio of SDF, as compared to U-SDF. The above results pointed out that the mixed solid-state fermentation contributed to alteration of the SDF structure. Furthermore, the water holding capacity and oil holding capacity of M-SDF were 5.68 ± 0.36 g/g and 5.04 ± 0.04 g/g, which were about six times and two times of U-SDF, respectively. Notably, the cholesterol adsorption capacity of M-SDF was highest at pH 7.0 (12.88 ± 0.15 g/g) and simultaneously exhibited better glucose adsorption capacity. In addition, jellies containing M-SDF exhibited a higher hardness of 751.15 than U-SDF, as well as better gumminess and chewiness. At the same time, the jelly added with M-SDF performed a homogeneous porous mesh structure, which contributed to keeping the texture of the jelly. In general, M-SDF displayed much excellent structural and functional properties, which could be utilized to develop functional food.Keywords:navel orange peel;soluble dietary fiber;mixed solid-state fermentation;structural and functional properties;jelly
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）