Food Bioscience
·
2025
·
IF 5.9
Zhanyu Shen,Fanghua Mo,Lei Wang,Yu Su,Huijing Han,Kaiyue Zheng,Chunling Wang
The ARTP (atmospheric and room temperature plasma) mutation breeding approach was employed to enhance the salt tolerance and metabolic capability of Torulopsis versatilis . Targeted screening for salt tolerance identified the positive mutant strain T20-3, which exhibited improved performance in media 18 % and 20 % salinity. The selected strain's genetic stability, metabolic performance, and fermentation characteristics were further evaluated through successive passaging and mash fermentation experiments. The results demonstrated that T20-3 yeast could maintain stable propagation under high salt conditions and exhibited robust flavor production through enhanced glycolysis, amino acid metabolism, and fatty acid metabolism pathways. During the fermentation of T20-3, the content of alcohols and esters was elevated by 95.28 % and 201.83 %, with a significant increase in isoamyl acetate and phenylethanol. The combination of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis and sensory evaluation demonstrated that increased levels of key flavor compounds, including phenylethanol, acetic acid, isoamyl acetate, 3-hydroxy-2-butanone, and 2,3,5-trimethylpyrazine, contributed to a more pronounced floral, fruity, and sauce-like flavor profile in T20-3 soy sauce. In conclusion, the findings indicated that T20-3 enhanced the flavor quality of fermented soy sauce and holds considerable potential for improving fruity, floral, umami, and aftertaste profiles.
研究领域:
食品科学
·
微生物学
·
代谢组学
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产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 22
·5266
·
IF 4.2
Jun Zhou,Pin Lv,Binsheng He,Jingjing Wu,Gao Wang,Hongzhi Ma,Yueyao Wang,Guiyun Chen
Suitable fermentation substrates and fermentation modes can effectively improve the fermentation ethanol yield. In this study, we optimised the hydrothermal pretreatment conditions by orthogonal optimisation using waste tissue paper as substrate. These conditions consisted of 50 min duration in a high-pressure reactor with pure water as solvent at a temperature of 160 °C. The biomass to water ratio was maintained at a constant level. The cellulose content of the pretreated TP was 81.19 ± 4.06%, which was an increase of 21.59% compared to the blank control. The 72 h reducing sugar yield of pretreated TP was 0.61 g sugar/g paper, which was 38.64% higher than that of untreated TP. Subsequently, the pretreated TP was fermented under optimal conditions. The mixed group of Saccharomyces cerevisiae andCandida shehatae(SC) showed a distributed saccharification fermentation pattern, with an ethanol yield of 28.11 g/L in 72 h. On the other hand, the single Saccharomyces cerevisiae (S) exhibited a homobloc saccharification fermentation pattern, with an ethanol yield of 35.15 g/L in 72 h.
研究领域:
生物工程
·
发酵技术
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产品关联
DOI
PubMed
高影响因子
WASTE MANAGEMENT
·
2023
·
IF 8.1
Hongxu Lu,Yanxia Liu,Wenyue Shen,Yang Zhou,Xiangwei Ma,Shibo Sun,Xiaoying Dong,Fengyun Ji,Huiyan Tong,Jianqiang Xu,Gaohong He,Weiping Xu
Food waste can be converted into insectile fatty acids (FAs) by the larvae of black soldier fly (BSFL), Hermetia illucens , for use in the feed sector or as a source of biodiesel. However, waste oil was less decomposed than carbohydrate or protein in frass due to the limitation of larval lipid metabolism. In this study, 10 yeast strains were screened, corresponding to six species, to examine their capacity of improving lipid transformation performance by BSFL. The species of Candida lipolytica was superior to the other five species, which exhibited significantly higher lipid reduction rate (95.0–97.1 %) than the control (88.7 %), and the larval FA yields achieved 82.3–115.5 % of the food waste FA matters, suggesting that BSFL not only transformed waste oil but also biosynthesized FAs from waste carbohydrate and other substances. Further, the CL2 strain of Candida lipolytica was examined for treating food waste containing high lipid content (16–32 %). The lipid removal rate was found improved from 21.4 to 42.3 % (control) to 80.5–93.3% in the waste containing 20–32 % lipid. The upper limit of lipid content that could be endured by BSFL was ≈16 %, and the CL2-enrichment elevated the upper limit to ≈24 %. Fungal community analysis indicated that Candida spp. accounted for the lipid removal improvement. The Candida spp. CL2 strain may facilitate the lipid reduction and transformation by BSFL through microbial catabolizing and assimilation of waste FAs. Altogether, this study suggests that yeast enrichment is feasible in improving lipid transformation by BSFL especially for food waste exhibiting high lipid content.
研究领域:
环境科学
·
昆虫学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
Journal of Fungi
·
2025
·Vol. 11
·期 7
·513
·
IF 4
Tengyu Ma,Hongguang Zhu,Jiajia Yin,Yu Tian,Wenjing Yan,Haixin Sun
Saccharomyces cerevisiaeoften undergoes strain degeneration during industrial serial subculturing, though this phenomenon remains understudied. This study first conducted strain screening and biological characterization through TTC (2,3,5-triphenyltetrazolium chloride) colorimetric assays, Durham tube fermentation gas production tests, and WL medium (Wallerstein Laboratory medium) cultivation. Subsequently, the changes in intergenerational biological traits after serial subculturing were investigated. Finally, transcriptomic analysis was employed to examine differential gene expression under high-glucose stress during continuous subculturing. The experimental results demonstrated that: (1) TheS. cerevisiaeQDSK310-Z-07 (GenBank: PP663884), isolated from farm soil, exhibited robust growth within a temperature range of 24–36 °C, with optimal growth observed at 28 °C. It thrived in a pH range of 4–5.5 and efficiently utilized various carbon and nitrogen sources; (2) After serial subculturing, the strain’s ethanol production capacity and fermentation rate partially declined and then stabilized, while maintaining strong tolerance to high ethanol concentrations and hyperosmotic stress; (3) Transcriptomic analysis revealed significant differential expression of genes related to lipid metabolism, amino acid metabolism, and other pathways under high-glucose stress following continuous subculturing. These findings elucidate the biological trait variations inS. cerevisiaeduring serial subculturing and provide key metabolic regulation candidate targets for its long-term adaptive evolution under high-glucose stress.
研究领域:
微生物学
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分子生物学
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生物技术
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Liu Fan,Lidan Lin,Liurong Cheng,Zhanrui Huang,Liangzhong Zhao,Wanying He,Hao Chen,Yu Chen,Yingyi Lin,Binbin Liu
Aspergillus parasiticus is prone to producing toxic and carcinogenic aflatoxins (AFs) and posing risks to food safety. This study aims to explore the effect of yeasts isolated from marinade on the growth of A. parasiticus and to evaluate the inhibitory effects of these yeasts on the biosynthesis of AFs and their ability to remove AFs. Six yeast strains were screened through 18S rDNA and ITS rDNA gene sequence analysis, and among them, Candida tropicalis , Pichia kudriavzevii , Trichosporon asahii , Lodderomyces elongisporus and Pichia fermentans showed vigorous growth activity in the stored marinade. P . fermentans and L. elongisporus culture solutions significantly inhibited the growth and mycelial differentiation of A. parasiticus and effectively removed AFB 1 . The volatile compounds of P . fermentans and L. elongisporus significantly inhibited the growth of A. parasiticus , with inhibition rates of 72.10% and 67.03%, respectively. In addition, P . fermentans and L. elongisporus were co-cultured with A. parasiticus in marinade for seven days. The inhibition rates of AFB 1 synthesis were 69.06% and 61.78%, while the inhibition rates of AFG 1 were 65.89% and 60.02%, respectively. Hence, P . fermentans and L. elongisporus can be used as fungal antagonistic strains to help reduce AFs contamination in the marinade and its products.
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
高影响因子
FOOD CONTROL
·
2017
·
IF 3.496
Maomao Ma,Xuefang Wen,Yuting Xie,Zhen Guo,Rongbin Zhao,Ping Yu,Deming Gong,Shuguang Deng,Zheling Zeng
Monocaprin is generally recognized as a safe food additive and widely used as a functional emulsifier in food industry. In this work, the preservative ability of monocaprin against three food spoilage fungi, Saccharomyces cerevisiae , Aspergillus niger and Penicillium citrinum was investigated to evaluate the potential use of monocaprin as a potent food preservative . The minimum inhibitory concentrations (MIC) of monocaprin against these fungi were 0.31, 0.63 and 0.63 mg/mL, and the minimum fungicidal concentrations were 1.25, 2.50 and 2.50 mg/mL, respectively. The MICs remained unchanged when the pH values were increased from 3 to 9. After being exposed to monocaprin at MIC, the growth of A. niger or P. citrinum was completely inhibited for one week, and S. cerevisiae began to degrade at 100 h. These results indicated that monocaprin may be a potential preservative independent of pH. The mechanism of action was then investigated by the measurement of damage of cell walls, permeability of cell membrane, release of cellular contents and morphological observation. Results indicated that monocaprin may kill S. cerevisiae by disrupting the cell wall and plasma membrane, resulting in the release of cellular contents. Monocaprin inhibited A. niger spore and P. citrinum by increasing the permeability of the cell membrane and release of cellular contents, but not involving cell structure alteration.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Zi Ye,Zhixun Shang,Shiyao Zhang,Meiqi Li,Xuetin Zhang,Hongbing Ren,Xiaosong Hu,Junjie Yi
Pickled chili pepper ( Capsicum frutescens L.), a traditional Chinese fermented vegetable product, is favored by consumers because of its unique flavor. Microbial succession is the main factor affecting the development of the typical flavor of pickled chili pepper. This study investigated the dynamics of flavor changes (mouthfeel sensation, taste properties, and aroma profile) and microbial diversity (bacterial and fungal communities) during the industrial-scale fermentation of pickled chili pepper. Results revealed that during fermentation, the hardness and pungency of pickled chili pepper decreased significantly ( P < 0.05), whereas organic acids, free amino acids, and volatiles (especially terpenes, alcohols, and aldehydes) increased significantly ( P < 0.05). Lactobacillus and Candida species, specifically, Lactobacillus brevis and Candida sp. F15, dominated in pickled chili pepper. Correlation analysis indicated that the dominant bacterial ( Lactobacillus versmoldensis and L. brevis ) and fungal ( Colletotrichum simmondsii and Cladosporium tenuissimum ) species had a high positive correlation with volatile compounds (e.g., aldehydes, terpenes, and esters).
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
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yaling Huang,Junwen Wan,Zhuolin Wang,Min Sun,Tao Feng,Chi-Tang Ho,Shiqing Song
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatography–mass spectrometry, gas chromatography–olfactometry (GC–O), and odor activity value (OAV). Eight sensory attributes were established, and quantitative descriptive analysis results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alcohol was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, respectively, based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, methyl cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theoretical basis for processing and quality control of yeast-CSBs.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
FIBERS AND POLYMERS
·
2021
·Vol. 22
·期 5
·1208-1217
·
IF 2.153
Zhao Chenyu,Wang Guangshu,Sun Mengtao,Cai Zewei,Yin Zichu,Cai Yurong
As one of the most important parameters to characterize the organic pollution of water, biochemical oxygen demand (BOD) determined through a rapid, in situ and on line method is very attractive. In this paper, a new BOD biosensor has been developed, which are composed of the ecofriendly precursor of Saccharomyces cerevisiae ( S. cerevisiae ) embedded in bacterial cellulose (BC) matrix and the Ketjen Black (KB) modified glassy-carbon electrode. Furthermore, a doublemediator system is constructed using potassium ferricyanide and menadione in reaction cell to transfer electron from the microbe to electrode. The responses of glucose glutamic acid (GGA) standard solutions are amperomertrically measured with an applied potential of 0.25 V versus Hg/Hg 2 Cl 2 in a three-electrode system. Under the optimum conditions, the (BC/ S. cerevisiae -menadione)/KB modified electrode shows a high operational stability with relative standard deviation (RSD) of 4.16% (fourteen assays), a good repeatability (RSD=3.10%), a fast response time (in 20 minutes) and a wide linear range (from 10–220 mg O 2 l −1 ). The BOD values measured by this method have been highly correlated with the standard BOD 5-day method for wastewater samples (R 2 =0.9859, n=3), indicating that it can meet the requirement of BOD rapid measurement.
研究领域:
环境科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
ADVANCED FUNCTIONAL MATERIALS
·
2023
·Vol. 33
·期 18
·2215059
·
IF 19
Shiyi Cao,Shuangquan Wu,Xiangyang Dong,Min Long,Heng Lin,Fangtian Liu,Yang Wu,Ze Zhao,Chaoji Chen,Hongbing Deng
Emerging adsorption technology shows great potential for Pb 2+ removal in the human body because of its high adsorption efficiency and easy operation. However, biosafety concerns in the human body limit the development of adsorbents in integrated lead removal for acute poisoning in humans from the gastrointestinal tract and even the blood. In this work, highly bio-safe and natural saccharomyces cerevisiae cells are immobilized on the interworking natural regenerated cellulose nanofibers network for integrated lead removal in the human body. High intrinsic biosafety of the aerogel is guaranteed due to the biocompatibility of aerogel composition and the absence of cross-linking substances. Attributing to the porous structure of cellulose nanofibrous scaffolds, saccharomyces cerevisiae cells are protected from shedding, and considerable loading sites for saccharomyces cerevisiae cells are ensured. Simultaneously, abundant functional groups on the saccharomyces cerevisiae cells exhibit superior adsorption ability with a saturated adsorption capacity of lead ions as high as 107 mg g −1 in the aquatic environment. After adsorption, Pb 2+ concentration decreases from 879.70 to 248.53 µg L −1 in the intestinal phase and from 400 to 186.29 µg L −1 (within a safe level) in blood, providing an attractive strategy for detoxification of integrated lead in the human body.
研究领域:
环境科学
·
医学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yuguang Zhu,Dashuai He,Xiaoxi Gao,Arong Wang,Jiang Yu,Sihan Wang,Baosheng Cui,Guangqing Mu,Changlu Ma,Yanfeng Tuo
β-Glucans derived from yeast are recognized as beneficial food additives. This study evaluated crude β-glucan extracts from Pichia kudriavzevii DPUL-51–6Y, Kluyveromyces marxianus DPUL-F15, and Saccharomyces cerevisiae DPUL-C6 strains for their anticolitis potential. Chemical analysis revealed that β-glucan was the primary component (71.88–78.47% purity). Notably, the S. cerevisiae extract displayed superior thermal stability and hydration capacity. In RAW264.7 macrophages, β-glucan pretreatment at 100 μg/mL significantly reduced LPS-induced nitric oxide production and pro-inflammatory cytokines by suppressing NF-κB signaling through the reduction of p65 and IκB-α while simultaneously activating the Nrf2 and AHR pathways. In DSS-induced colitis BALB/c mice, oral administration of crude β-glucans alleviated intestinal damage by enhancing tight junction protein expression and restoring gut microbiota composition, characterized by an increased abundance of Lactobacillus and Prevotella. These effects were correlated with the increased production of microbial metabolites, including indole-3-lactic acid, indole-3-β-acrylic acid, tryptophol, and short-chain fatty acids (acetic, propionic, and butyric acids). Mechanistically, β-glucan mitigated colitis through the dual activation of Nrf2/AHR pathways and the inhibition of NF-κB. This study suggests that yeast-derived β-glucan plays a significant role in mitigating the inflammatory response and may alleviate ulcerative colitis by reshaping the microbial community and metabolite profiles in the host intestinal tract.
研究领域:
免疫学
·
微生物学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Yun Ma,Zhi Ma,Xiyue Huo,Meiyu Gu,Sainan Ma,Yu Jing,Yixiao Wang,Ying Yue,Zhibiao Feng,Bo Tian
The estimation of yeast viability with B- and N-doped carbon dots (BN-CDs) was investigated in this paper. BN-CDs with a fluorescent quantum yield of 65.47% were prepared by a one-step hydrothermal method. The size distribution of BN-CDs was relatively narrow, with the majority falling within 7.5–8.5 nm, and they were mainly composed of carbon, oxygen, nitrogen, and boron. BN-CDs were shown to have strong and stable fluorescence. They exhibited excitation-independent photoluminescence property, which could avoid the autofluorescence and limitation of the excitation source. Dead and live yeast cells were distinguished well by BN-CD staining in a short time, and there was no strict requirement for light protection. The application of BN-CDs in beer brewing can solve the problem of estimation of yeast viability.
研究领域:
微生物学
·
材料科学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）