Fermentation-Basel
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2023
·Vol. 9
·期 8
·756
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IF 3.7
Peng Du,Yingqi Li,Chenrui Zhen,Jia Song,Jiayi Hou,Jia Gou,Xinyue Li,Sankuan Xie,Jingli Zhou,Yufeng Yan,Yu Zheng,Min Wang
Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AAF of SAV were analyzed to explore how to increase the polyphenol yield by changing the microorganisms and reveal the potential mechanism of the microbial influence on the polyphenol yield. Macrotranscriptome analysis showed that acetic and lactic acid bacteria dominated the AAF fermentation process and initially increased and decreased. Spearman correlation analysis and verification experiments showed that the co-addition ofAcetobacter pasteurianusandLactobacillus helveticuspromoted the accumulation of polyphenols, and the total polyphenol content increased by 72% after strengthening.Keywords:Shanxi aged vinegar;polyphenols;acetic acid fermentation;microbial enhancement;Acetobacter pasteurianus
研究领域:
食品科学
·
微生物学
·
生物化学
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DOI
高影响因子
BIORESOURCE TECHNOLOGY
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2018
·
IF 5.807
Jianbin Ye,Shanshan Zheng,Zhan Zhang,Feng Yang,Ke Ma,Yinjie Feng,Jianqiang Zheng,Duobin Mao,Xuepeng Yang
In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum ATCC 23767 using tobacco waste extract (TWE) as a carbon source. Nicotine was found to be an inhibitory factor for BC synthesis, but it can be removed at pH 9.0 by steam distillation. After removing nicotine, the BC production was 2.27 g/L in TWE prepared with solid-liquid (S-L) ratio at 1:10. To further enhance the BC production, two fermentation stages were performed over 16 days by re-adjusting the pH to 6.5 at 7 days, after the first fermentation stage was completed. Using this two-stage fermentation, the BC production could reach 5.2 g/L. Structural and thermal analysis by FE-SEM, FT-IR, XRD and TGA showed the properties of BC obtained from TWE were similar to that from Hestrin-Schramm (HS) medium. Considering the huge disposal tobacco waste in China, the present study provides an alternative methodology to synthesize BC.
研究领域:
微生物学
·
生物技术
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Chunfeng Chen,Shenqun Wu,Yuren Li,Youyi Huang,Xiaoping Yang
This study intends to produce a black tea vinegar (BTV) from low-quality bulk black tea in order to increase its consumption and added value, and to benefit from its functional characteristics. Three strains ( Acetobacter sp. GDMCC1.152, Acetobacter pasteurianus GDMCC1.67, and Acetobacter aceti ATCC15973) of acetic acid bacteria (AAB) were inoculated into black tea infusion (BTI) with ethanol to produce BTV, and their effects on bioactive compounds, antioxidant activity, and volatile compounds in the vinegars were revealed. The results showed that the three strains were suitable for the production of BTV, and the vinegar quality was the best after acetic acid fermentation for 6 days. Compared with BTI, the contents of organic acids and volatile compounds and the antioxidant activity of the vinegars increased significantly. Among them, the vinegar produced by GDMCC1.152 strain had the highest content of organic acids, tea polyphenols (TPs), thearubigins (TRs), theabrownines (TBs), and volatile compounds. It also possessed the strongest antioxidant activity and a rich taste with an apple-like aroma. In summary, AAB fermentation can effectively improve the flavor and quality of BTI and produce a new healthy product with high activity, and Acetobacter sp. GDMCC1.152 is the most suitable strain for the production of BTV.
研究领域:
食品科学
·
微生物学
·
化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Shengyang Shi,Yanjun Wei,Xinping Lin,Huipeng Liang,Sufang Zhang,Yingxi Chen,Liang Dong,Chaofan Ji
Kombucha is a kind of traditional fermented sugared tea rich in polyphenols. Although the health effects of tea polyphenols (TPPs) have been extensively studied, the biotransformation of the TPPs during kombucha fermentation was not fully elucidated. In this study, the polyphenol transformation capacity of microbial strains and the synthetic microbial communities during the tea broth fermentation were investigated. Firstly, six microbial species demonstrated different polyphenol transformation abilities: Acetobacter pasteurianus , Zygosaccharomyces bailii and Debaryomyce hansenii could increase the contents of epigallocatechin gallate (EGCG), the most abundant components of TPPs. Z. bailii and Acetobacter xylinum could enhance the concentration of TPPs with low molecular weight. Then, four synthetic microbial communities (SMC) consisting of different species were constructed to ferment the black tea broth. When different strains coexisted, their interaction could further enhance kombucha's phenols transformation and antioxidant activity . Specifically, the SMC, constructed by Z. bailii , L. plantarum and D. hansenii , could enhance the EGCG content significantly in tea broth and the total phenols and flavonoid contents. Meanwhile, the antioxidant activities of kombucha fermented by this SMC were found to be relatively high among different fermented tea broth groups. Besides, it is demonstrated that A. pasteurianus was a strong competitor in the tea broth environment. This bacterium could decrease the number of viable yeast cells by producing more acid. This study demonstrated that the construction of suitable synthetic microbial communities would help reveal the phenolic metabolic characteristics of complex microbial communities and obtain customizable phenolic combinations for kombucha products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）