FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Chao Yang,Chen Hu,Lingxuan Huang,Bangzhu Peng
Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from Saccharomyces cerevisiae . Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from S. cerevisiae was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.
研究领域:
食品科学
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生物化学
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微生物学
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 247
·期 11
·2765-2776
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IF 2.998
Ni Zhenghang,Ye Pian,Liu Jian,Huang Jun,Zhou Rongqing
It was aimed at investigating the effect of co-cultivating Torulaspora delbrueckii (hereinafter abbreviated as T . delbrueckii ) CCTCC M2019523 with Saccharomyces cerevisiae (hereinafter abbreviated as S. cerevisiae ) on the quality of greengage wine and the diversity of the microbial community in the mash, including the ratio and sequence of cultivation. Among samples, it shows high quality of the fresh wine when sequential inoculated at the ratio of 1.2:1 and co-cultured. The content of the sugar and succinic acid decreased, while that of alcohol increased. Of them, the content of phenylethyl alcohol and capric aldehyde enhanced, while decanoic acid decreased, so that the intensity of rose and plant aroma was enhanced, the rare delicacy of spoilage and sourness was reduced. The acidity of the fresh wine was also significantly reduced by fed-batch culture and its plant aroma was also enhanced. It provides a new avenue to improve the flavor and quality of wine brewed by a featuring characteristic fruit.
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
Journal of Environmental Chemical Engineering
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2017
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IF 0
Gaoxiang Qi,Lian Xiong,Mutan Luo,Qianlin Huang,Chao Huang,Hailong Li,Xuefang Chen,Xinde Chen
Co-culture of Clostridium acetobutylicum and Saccharomyces cerevisiae was used to enhance solvents (acetone-butanol-ethanol, ABE) production from cassava without amylolytic enzymes addition. Under the simultaneous inoculation condition of C. acetobutylicum and S. cerevisiae with the inoculation level of 5% (v/v) for both strains, 21.74 g/L solvents was produced from 75 g/L cassava with the yield of 0.36 g solvents/g glucose. The solvents titer and yield obtained in the co-culture process increased by 14.3% and 9.1%, respectively, compared to those achieved in ABE fermentation. For further improvements in total solvents titer and yield from cassava, ABE fermentation and co-culture process from higher cassava concentration media were conducted. 42.56 g/L total solvents was achieved from 150 g/L cassava by co-culture with the yield of 0.46 g solvents/g glucose. The solvents titer and yield obtained in the co-culture process increased by 141.0% and 43.8%, respectively, compared to those obtained from ABE fermentation. The results showed great potential for the use of co-culture of C. acetobutylicum and S. cerevisiae for solvents production from starchy substrate.
研究领域:
微生物学
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生物工程
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产品关联
DOI
Food Bioscience
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2025
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IF 5.9
Shuzhen Chen,Wenjing Lin,Yan Zhang,Fan Cai,Wei Lin,Jianbin Xiao,Xingtong Chen,Qin Li,Huaidong Zhang,Mingliang Zhang,Li Li
Ergothioneine (EGT), a histidine derivative with diverse physiological functions, has broad applications in food, cosmetics, and pharmaceuticals. Fermentative production of EGT using recombinant Saccharomyces cerevisiae is widely considered the most cost-effective and direct method. However, no previous studies have explored improving EGT production in S. cerevisiae through protein fusion technology. In this study, we present the first successful construction of a fungal EGT biosynthesis pathway in S. cerevisiae , coupled with enzyme fusion techniques and optimization of gene copy integration. The engineered strain, SZA011, achieved a record EGT production of 122.5 mg/L under optimized shake flask fermentation conditions. Moreover, in a 10 L fed-batch fermentation system, SZA011 produced 626.24 mg/L of EGT. This study introduces a novel strategy for enhancing microbial EGT generation through protein and genetic engineering, potentially enabling industrial applications.
研究领域:
生物工程
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微生物学
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产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Shijiao Liu,Ruipeng Wang,Yunong Zhang,Yiwei Dai,Sufang Zhang,Xinping Lin,Chaofan Ji,Huipeng Liang,Yingxi Chen
During the natural fermentation of fruit wine, different yeast strains with specific fermentation characteristics and metabolic processes have an important influence on the quality and flavor complexity of fruit wines. Rhodotorula mucilaginosa is a non- Saccharomyces yeast species with low fermentation activity. It is typically involved in the first stage of fruit wine fermentation and is commonly isolated from apple and grape orchards. This investigation evaluated the effect of simultaneous and sequential fermentations of Saccharomyces cerevisiae CGMCC 2.3854 and two selected indigenous R. mucilaginosa strains on the fermentation process, quality, and flavor profile of ciders. Results showed that mixed fermentation enhanced the brightness, altered the organic acids content, and improved the clarity and flavor complexity of the ciders. Compared to Sc cider, Rh-Sc cider showed significantly higher ABTS and DPPH free radical scavenging activities. In particular, Rh-Sc cider had the highest acetate esters content, in which both isoamyl acetate (313.69 ± 29.56 μg/L) and phenethyl acetate (115.82 ± 9.02 μg/L) were significantly higher than those of other ciders, which enhanced the fruity and floral notes. Moreover, Rh-Sc cider showed the highest overall sensory quality. This investigation provides an effective strategy for enhancing the sensory and flavor complexity of cider through the simultaneous fermentation of Rh and Sc.
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
Foods
·
2024
·Vol. 13
·期 24
·3984
·
IF 4.7
Zhenbao Shi,Wenzhe Li,Ziqiang Chen,Zhengcong Peng,Mingtao Ma,Jinglong Zhang,Dianhui Wu,Guangfa Xie,Jian Lu
Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. TheSaccharomyces cerevisiaestrain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection ofS. cerevisiaestrains to be critical for enhancing the unique flavor profile of the GAB in commercial production. In this study, the effects of two common commercialS. cerevisiaestrains (SY, EC-1118) and two laboratory-derived strains (ET008-c54, NM-8) on the flavor profile of the GAB were investigated. Volatile organic compounds (VOCs) of the GAB samples were analyzed using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS. Results showed significant differences in the flavor compound content of the GAB fermented by different strains. Nine VOCs were identified as potential markers by partial least squares–discriminant analysis (PLS-DA) combined with variable importance in projection (VIP), with ethyl esters playing a key role in distinguishing the aroma characteristics of different groups. Consequently, 13 aromatic compounds were selected and considered to be the typical VOCs of the GAB. Notably, β-ionone and ethyl octanoate emerged as representative aroma compounds, both showing the highest concentrations in the SY sample. These findings will provide valuable insights into the aroma differences of the GAB fermented by different strains and offer theoretical guidance for selecting suitable strains in the industrial production of the GAB.
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 Bioscience
·
2022
·
IF 5.318
Shiqi Li,Xiaowen Chen,Zhiyi Gao,Zhe Zhang,Pengfei Bi,Jing Guo
To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii (Zr) and Saccharomyces cerevisiae (Sc) without adding sugars. The organic acids, bioactive compounds , volatile constituents, antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios. The results indicated that compared with pure fermentation of Sc, the sequential fermentations significantly increased the total flavonoids , total phenols , some mono-phenols and antioxidant activities of the low-ethanol kiwi wines, and resulted in a positive effect on organic acids mainly by reducing the content of malic acid . At the same time, sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines. The higher inoculation ratio of Zr greatly increased the complexity of the volatiles, improving sweet odor of the wines. While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents, intensifying the tropical fruity and kernel fruity. In addition, the partial least-squares regression analysis showed that aldehydes resulted in sourness, ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.
研究领域:
食品科学
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饮料技术
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微生物学
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生物化学
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产品关联
DOI
高影响因子
Frontiers in Microbiology
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2023
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IF 5.2
Jing Li,Mengnan Hong
Mixed culture fermentation with non- Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. This study was carried out to illuminate the effect of sequential inoculation of indigenous Candida railenensis and S. cerevisiae on alcoholic fermentation behavior and chemical and aromatic characteristics of Vidal blanc icewine. During the mixed culture fermentation, C. railenensis was present in the initial and middle stages but was absent after 14 days. The results of basic chemical parameters showed that the glycerol content in the mixed culture-fermented icewine was higher than that of the pure fermented icewine, but the acetic acid content was the opposite. In terms of volatile aroma compounds, C. railenensis in the mixed culture fermentation reduced some metabolites such as lower alcohols, 1-hexanol, 3-methylthiopropanol, and their unpleasant notes and increased the production of some desired volatile aroma compounds such as benzaldehyde, β-damascenone, 2-furanmethanol, and 5-methyl furfural associated with rose, honey, nut, and caramel characteristics. Furthermore, C. railenensis also changed the sensory performance of icewine by participating in the fermentation of S. cerevisiae . These findings suggest that C. railenensis with positive enological properties has the ability to be used in icewine production, which has never been reported before.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 6
Huan Du,Yingyun Hu,Kaixiang Lu,Tao Li,Yang Tian,Yongjin Hu
Folate is an essential vitamin for the human body and must be obtained exogenously. It is recognized that some microorganisms are capable of producing folates during growth, revealing possibilities for innovations of natural folate biofortified foods. The aim of this study was to identify potential folate-producing strains to enhance folate content in fermented Moringa oleifera leaves powder (MOLP). Although most of the tested strains exhibited folate production, there were significant differences among them in terms of both quantity and distribution, whether intracellular or extracellular. 10 strains with potential for folate production were chosen for enhancing the folate content of MOLP. The two most promising strains, Lactiplantibacillus sp. LP1 and Saccharomyces cerevisiae Y-J-1, demonstrated high folate levels up to 1940 and 2115 μg/100 g dry matter, respectively. These levels were 1.6 and 1.8-fold the initial value in MOLP. Additionally, the fermentation of MOLP not only enhanced its nutritional quality but also preserved its significant bioactivity. This study provides the initial understanding of how selected microorganisms can naturally enrich folates in fermented MOLP, presenting an alternative solution to address the widespread issue of folate deficiency while promoting human health.
研究领域:
营养学
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微生物学
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食品科学
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生物技术
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wenting Li,Qi Guo,Yuning Zhao,Tianli Yue,Yahong Yuan
This study aimed to examine the metabolic profiles of Saccharomyces cerevisiae yeasts (WLS21 and Y41) in two phases of sparkling cider making (normal and pressure fermentation) by combining untargeted metabolomic with chemometrics. The results showed that of the 634 nonvolatile metabolites identified using LC-MS and 83 volatile metabolites identified by GC–MS, the differential metabolites were 226 and 54, respectively. Metabolic pathway and correlation analyses showed that aspartic acid, phenylalanine and tyrosine, glutamic acid and purine metabolism were associated with flavor formation. The pressure fermentation process increased apigenin, naringenin, toxifolin, pyridoxine and thiamine contents in the final cider. These findings provide useful information and new research ideas for the formation of flavor in sparkling cider and the regulation of phenolic and vitamin production by microbial stress fermentation.
研究领域:
食品科学
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微生物学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Bioresources and Bioprocessing
·
2024
·Vol. 11
·期 1
·1-10
·
IF 4.3
Liao Xuan-Ping,Wu Qian,Zong Min-Hua,Li Ning
Direct conversion of inexpensive biomass into value-added chemicals via furanic platform molecules is highly attractive. In this work, we present a straightforward chemobiocatalytic route for glucose valorization into 2,5-bis(hydroxymethyl)furan (BHMF) in one pot, with no purification of the intermediate 5-hydroxymethylfurfural (HMF). Six candidate alcohol dehydrogenase (ADH) genes were located from Meyerozyma guilliermondii SC1103, based on comparative transcriptome analysis and real-time quantitative polymerase chain reaction. An ADH ( Mg ADH1) was identified upon evaluation of catalytic performances of recombinant Saccharomyces cerevisiae harboring candidate ADHs in HMF reduction. Soluble expression of the enzyme in S. cerevisiae was greatly enhanced by its codon optimization, leading to improved HMF tolerance (up to 400 mM). In a fed-batch process, the desired product of approximately 473 mM (60.5 g/L) was produced within 30 h by recombinant S. cerevisiae _ Mg ADH1. A chemobiocatalytic route toward BHMF was constructed by merging CaCl 2 -mediated isomerization and dehydration with biocatalytic reduction with an overall yield of approximately 42%, starting from glucose. This work may pave the way for green manufacture of valuable biobased chemicals.
研究领域:
生物化学
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合成生物学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Hongbiao Li,Shuai Zhang,Zilong Dong,Xiaoyu Shan,Jingwen Zhou,Weizhu Zeng
Dihydroquercetin is a vital flavonoid compound with a wide range of physiological activities. However, factors, such as metabolic regulation, limit the heterologous synthesis of dihydroquercetin in microorganisms. In this study, flavanone 3-hydroxylase (F3H) and flavanone 3′-hydroxylase (F3′H) were screened from different plants, and their co-expression in Saccharomyces cerevisiae was optimized. Promoter engineering and redox partner engineering were used to optimize the corresponding expression of genes involved in the dihydroquercetin synthesis pathway. Dihydroquercetin production was further improved through multicopy integration pathway genes and systems metabolic engineering. By increasing NADPH and α-ketoglutarate supply, the catalytic efficiency of F3’H and F3H was improved, thereby effectively increasing dihydroquercetin production (235.1 mg/L). Finally, 873.1 mg/L dihydroquercetin titer was obtained by fed-batch fermentation in a 5-L bioreactor, which is the highest dihydroquercetin production achieved through de novo microbial synthesis. These results established a pivotal groundwork for flavonoids synthesis.
研究领域:
生物化学
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合成生物学
·
代谢工程
✓ 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）