Growth, substrate consumption, and product formation kinetics of Phanerochaete chrysosporium and Schizophyllum commune mixed culture under solid-state fermentation of fruit peels

Enhanced saccharification levels of corn starch using as a strategy a novel amylolytic complex (AmyHb) from the thermophilic fungus Humicola brevis var. thermoidea in association with commercial enzyme

Amylases represent a versatile group of catalysts that are used for the saccharification of starch because they can hydrolyze the glycosidic bonds of starch molecules to release glucose, maltose, and short-chain oligosaccharides. The amylolytic complex of the thermophilic filamentous fungus Humicola brevis var. thermoidea (AmyHb) was produced, biochemically characterized, and compared with the commercial amylase Termamyl. In addition, the biotechnological application of AmyHb in starch saccharification was investigated. The highest production was achieved using a wheat bran medium at 50 °C for 5-6 days in solid-state fermentation (849.6 ± 18.2 U·g-1) without the addition of inducers. Optimum amylolytic activity occurred at pH 5.0 at 60 °C, and stability was maintained between pH 5.0 and 6.0, with thermal stability at 50-60 °C, especially in the presence of Ca2+. These results were superior to those found with Termamyl. Both enzymes were strongly inhibited by Hg2+, Cu2+, and Ag+; however, AmyHb displayed increased activity in the presence of Mn2+ and Na+. In addition, AmyHb showed greater tolerance to a wide range of ethanol concentrations. AmyHb appears to be a complex consisting of glucoamylase and α-amylase, based on its substrate specificity and TLC. The hydrolysis tests on cornstarch flour showed that the cocktail of AmyHb50% + Termamyl50% significantly increased the release of glucose and total reducing sugars (36.6%) when compared to the enzymes alone. AmyHb exhibited promising physicochemical properties and good performance with commercial amylase; therefore, this complex is a biotechnological alternative candidate for the bioprocessing of starch sources.

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes.

Modeling the microbial pretreatment of camelina straw and switchgrass by Trametes versicolor and Phanerochaete chrysosporium via solid-state fermentation process: A growth kinetic sub-model in the context of biomass-based biorefineries

Advancing microbial pretreatment of lignocellulose has the potential not only to reduce the carbon footprint and environmental impacts of the pretreatment processes from cradle-to-grave, but also increase biomass valorization, support agricultural growers, and boost the bioeconomy. Mathematical modeling of microbial pretreatment of lignocellulose provides insights into the metabolic activities of the microorganisms as responses to substrate and environment and provides baseline targets for the design, development, and optimization of solid-state-fermentation (SSF) bioreactors, including substrate concentrations, heat and mass transfer. In this study, the growth of Trametes versicolor 52J (TV52J), Trametes versicolor m4D (TVm4D), and Phanerochaete chrysosporium (PC) on camelina straw (CS) and switchgrass (SG) during an SSF process was examined. While TV52J illustrated the highest specific growth rate and maximum cell concentration, a mutant strain deficient in cellulose catabolism, TVm4D, performed best in terms of holocellulose preservation and delignification. The hybrid logistic-Monod equation along with holocellulose consumption and delignification models described well the growth kinetics. The oxygen uptake rate and carbon dioxide production rate were directly correlated to the fungal biomass concentration; however, a more sophisticated non-linear relationship might explain those correlations better than a linear model. This study provides an informative baseline for developing SSF systems to integrate fungal pretreatment into a large-scale, on-farm, wet-storage process for the utilization of agricultural residues as feedstocks for biofuel production.

Morphological growth pattern of Phanerochaete chrysosporium cultivated on different Miscanthus x giganteus biomass fractions

BACKGROUND

Solid-state fermentation is a fungal culture technique used to produce compounds and products of industrial interest. The growth behaviour of filamentous fungi on solid media is challenging to study due to the intermixity of the substrate and the growing organism. Several strategies are available to measure indirectly the fungal biomass during the fermentation such as following the biochemical production of mycelium-specific components or microscopic observation. The microscopic observation of the development of the mycelium, on lignocellulosic substrate, has not been reported. In this study, we set up an experimental protocol based on microscopy and image processing through which we investigated the growth pattern of Phanerochaete chrysosporium on different Miscanthus x giganteus biomass fractions.

RESULTS

Object coalescence, the occupied surface area, and radial expansion of the colony were measured in time. The substrate was sterilized by autoclaving, which could be considered a type of pre-treatment. The fastest growth rate was measured on the unfractionated biomass, followed by the soluble fraction of the biomass, then the residual solid fractions. The growth rate on the different fractions of the substrate was additive, suggesting that both the solid and soluble fractions were used by the fungus. Based on the FTIR analysis, there were differences in composition between the solid and soluble fractions of the substrate, but the main components for growth were always present. We propose using this novel method for measuring the very initial fungal growth by following the variation of the number of objects over time. Once growth is established, the growth can be followed by measurement of the occupied surface by the mycelium.

CONCLUSION

Our data showed that the growth was affected from the very beginning by the nature of the substrate. The most extensive colonization of the surface was observed with the unfractionated substrate containing both soluble and solid components. The methodology was practical and may be applied to investigate the growth of other fungi, including the influence of environmental parameters on the fungal growth.