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Ahuja V, Singh PK, Mahata C, Jeon JM, Kumar G, Yang YH, Bhatia SK. A review on microbes mediated resource recovery and bioplastic (polyhydroxyalkanoates) production from wastewater. Microb Cell Fact 2024; 23:187. [PMID: 38951813 PMCID: PMC11218116 DOI: 10.1186/s12934-024-02430-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Accepted: 05/20/2024] [Indexed: 07/03/2024] Open
Abstract
BACKGROUND Plastic is widely utilized in packaging, frameworks, and as coverings material. Its overconsumption and slow degradation, pose threats to ecosystems due to its toxic effects. While polyhydroxyalkanoates (PHA) offer a sustainable alternative to petroleum-based plastics, their production costs present significant obstacles to global adoption. On the other side, a multitude of household and industrial activities generate substantial volumes of wastewater containing both organic and inorganic contaminants. This not only poses a threat to ecosystems but also presents opportunities to get benefits from the circular economy. Production of bioplastics may be improved by using the nutrients and minerals in wastewater as a feedstock for microbial fermentation. Strategies like feast-famine culture, mixed-consortia culture, and integrated processes have been developed for PHA production from highly polluted wastewater with high organic loads. Various process parameters like organic loading rate, organic content (volatile fatty acids), dissolved oxygen, operating pH, and temperature also have critical roles in PHA accumulation in microbial biomass. Research advances are also going on in downstream and recovery of PHA utilizing a combination of physical and chemical (halogenated solvents, surfactants, green solvents) methods. This review highlights recent developments in upcycling wastewater resources into PHA, encompassing various production strategies, downstream processing methodologies, and techno-economic analyses. SHORT CONCLUSION Organic carbon and nitrogen present in wastewater offer a promising, cost-effective source for producing bioplastic. Previous attempts have focused on enhancing productivity through optimizing culture systems and growth conditions. However, despite technological progress, significant challenges persist, such as low productivity, intricate downstream processing, scalability issues, and the properties of resulting PHA.
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Affiliation(s)
- Vishal Ahuja
- Department of Biotechnology, University Centre for Research & Development, Chandigarh University, Mohali, Punjab, 140413, India
| | - Pankaj Kumar Singh
- Department of Biotechnology, University Centre for Research & Development, Chandigarh University, Mohali, Punjab, 140413, India
| | - Chandan Mahata
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana- Champaign, 1304 W. Pennsylvania Avenue, Urbana, 61801, USA
| | - Jong-Min Jeon
- Green & Sustainable Materials R&D Department, Research Institute of Clean Manufacturing System, Korea Institute of Industrial Technology (KITECH), Chungnam, 331-825, Republic of Korea
| | - Gopalakrishnan Kumar
- School of Civil and Environmental Engineering, Yonsei University, Seoul, 03722, Republic of Korea
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600, Forus, Stavanger, 4036, Norway
| | - Yung-Hun Yang
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 05029, Republic of Korea
- Institute for Ubiquitous Information Technology and Application, Konkuk University, Seoul, 05029, Republic of Korea
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 05029, Republic of Korea.
- Institute for Ubiquitous Information Technology and Application, Konkuk University, Seoul, 05029, Republic of Korea.
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Wang H, Li H, Lee CK, Mat Nanyan NS, Tay GS. A systematic review on utilization of biodiesel-derived crude glycerol in sustainable polymers preparation. Int J Biol Macromol 2024; 261:129536. [PMID: 38278390 DOI: 10.1016/j.ijbiomac.2024.129536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/08/2024] [Accepted: 01/14/2024] [Indexed: 01/28/2024]
Abstract
With the rapid development of biodiesel, biodiesel-derived glycerol has become a promising renewable bioresource. The key to utilizing this bioresource lies in the value-added conversion of crude glycerol. While purifying crude glycerol into a pure form allows for diverse applications, the intricate nature of this process renders it costly and environmentally stressful. Consequently, technology facilitating the direct utilization of unpurified crude glycerol holds significant importance. It has been reported that crude glycerol can be bio-transformed or chemically converted into high-value polymers. These technologies provide cost-effective alternatives for polymer production while contributing to a more sustainable biodiesel industry. This review article describes the global production and quality characteristics of biodiesel-derived glycerol and investigates the influencing factors and treatment of the composition of crude glycerol including water, methanol, soap, matter organic non-glycerol, and ash. Additionally, this review also focused on the advantages and challenges of various technologies for converting crude glycerol into polymers, considering factors such as the compatibility of crude glycerol and the control of unfavorable factors. Lastly, the application prospect and value of crude glycerol conversion were discussed from the aspects of economy and environmental protection. The development of new technologies for the increased use of crude glycerol as a renewable feedstock for polymer production will be facilitated by the findings of this review, while promoting mass market applications.
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Affiliation(s)
- Hong Wang
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia
| | - Hongpeng Li
- Tangshan Jinlihai Biodiesel Co. Ltd., 063000 Tangshan, China
| | - Chee Keong Lee
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia; School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia
| | - Noreen Suliani Mat Nanyan
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia; School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia
| | - Guan Seng Tay
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM 11800, Malaysia.
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3
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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4
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Latif AS, Saparbekova AA, Akhmedova ZR, Kaldybekova G, Daugaliyeva ST. Probiotic yeast Saccharomyces cerevisiae Az-12 isolated from pomegranate juice presented inhibitory effects against pathogenic bacteria. BRAZ J BIOL 2023; 83:e271997. [PMID: 37585928 DOI: 10.1590/1519-6984.271997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 06/04/2023] [Indexed: 08/18/2023] Open
Abstract
The potential probiotic yeast was isolated from the Kyzyl Anor pomegranate variety growing in the Turkestan region (Kazakhstan). The yeast strain was identified as Saccharomyces cerevisiae Az-12. Molecular genetic identification was carried out using the Sanger sequencing method. The degree of homology of the S. cerevisiae Az-12 strain with the strain MH608341.1 Saccharomyces cerevisiae isolate extr03 was 99.65%. Antagonistic effect of the yeast against pathogenic bacteria was confirmed according inhibition zones for Staphylococcus aureus 13.5 ± 0.05 mm; the inhibition zones for Escherichia coli 12.8 ± 0.05 mm; and 10.7 ± 0.05 mm for Pseudomonas aeruginosa. Scanning microscopy of S. cerevisiae Az-12 and S. aureus confirmed the adhesive ability of the yeast cell surface to S. aureus. S. cerevisiae Az-12 were chosen as the most promising, as they are able to quickly ferment juices. Functional drinks containing pomegranate juice and yeast with a probiotic effect can be considered as a useful synbiotic product formulation.
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Affiliation(s)
- A S Latif
- M. Auezov South Kazakhstan University, Department of Biotechnology, Shymkent, Kazakhstan
| | - A A Saparbekova
- M. Auezov South Kazakhstan University, Department of Biotechnology, Shymkent, Kazakhstan
| | - Z R Akhmedova
- Institute of Microbiology of the Academy of Sciences of the Republic of Uzbekistan, Department of Environmental Biotechnology, Tashkent, Uzbekistan
| | - G Kaldybekova
- M. Auezov South Kazakhstan University, Department of Biotechnology, Shymkent, Kazakhstan
| | - S T Daugaliyeva
- Institute of Microbiology and Virology, Laboratory of Molecular Genetics, Almaty, Kazakhstan
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5
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Gao S, Shan L, Shi Y, Zhao Y, Mu Q, Cui Y, Chai X, Wang Y. Exploration of the variations of amino acids in Massa Medicata Fermentata and their effects on gastrointestinal diseases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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Xia M, Zhang X, Xiao Y, Sheng Q, Tu L, Chen F, Yan Y, Zheng Y, Wang M. Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar. Front Microbiol 2022; 13:964855. [PMID: 36246224 PMCID: PMC9557190 DOI: 10.3389/fmicb.2022.964855] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 09/12/2022] [Indexed: 11/13/2022] Open
Abstract
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria. In this study, the top-down (in situ) and bottom-up (in vitro) approaches were employed to reveal the interaction of AAB and LAB in SSF of Shanxi aged vinegar (SAV). The results of high-throughput sequencing indicates that Acetobacter pasteurianus and Lactobacillus helveticus are the predominant species of AAB and LAB, respectively, and they showed negative interrelationship during the fermentation. A. pasteurianus CGMCC 3089 and L. helveticus CGMCC 12062, both of which were isolated from fermentation of SAV, showed no nutritional competition when they were co-cultured in vitro. However, the growth and metabolism of L. helveticus CGMCC 12062 were inhibited during SSF due to the presence of A. pasteurianus CGMCC 3089, indicating an amensalism phenomenon between these two species. The transcriptomic results shows that there are 831 differentially expressed genes (|log2 (Fold Change)| > 1 and, p ≤ 0.05) in L. helveticus CGMCC 12062 under co-culture condition comparing to its mono-culture, which are mainly classified into Gene Ontology classification of molecular function, biological process, and cell composition. Of those 831 differentially expressed genes, 202 genes are up-regulated and 629 genes are down-regulated. The down-regulated genes were enriched in KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism. The transcriptomic results for A. pasteurianus CGMCC 3089 under co-culture condition reveals 529 differentially expressed genes with 393 up-regulated and 136 down-regulated, and the genes within KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism are up-regulated. Results indicate an amensalism relationship in co-culture of A. pasteurianus and L. helveticus. Therefore, this work gives a whole insight on the interaction between the predominant species in SSF of cereal vinegar from nutrient utilization, endogenous factors inhibition and the regulation of gene transcription.
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Affiliation(s)
- Menglei Xia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaofeng Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yun Xiao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Qing Sheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Linna Tu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
| | - Yufeng Yan
- Shanxi Zilin Vinegar Industry Co., Ltd., Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Taiyuan, China
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China,*Correspondence: Yu Zheng, Min Wang,
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China,*Correspondence: Yu Zheng, Min Wang,
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7
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Chen H, Heng X, Li K, Wang Z, Ni Z, Gao E, Yong Y, Wu X. Complexation of multiple mineral elements by fermentation and its application in laying hens. Front Nutr 2022; 9:1001412. [PMID: 36245477 PMCID: PMC9556719 DOI: 10.3389/fnut.2022.1001412] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Accepted: 09/14/2022] [Indexed: 11/13/2022] Open
Abstract
To overcome the problems with current mineral supplements for laying hens including low absorption, mineral antagonism, and high cost, we developed mineral element fermentation complexes (MEFC) by synergistically fermenting bean dregs and soybean meal with strains and proteases and complexing with mineral elements. The fermentation complexation process was optimized based on the small peptide and organic acid contents and the complexation rate of mineral elements after fermentation. The optimal conditions were as follows: the total inoculum size was 5% (v/w), 15% (w/w) wheat flour middling was added to the medium, and mineral elements (with 4% CaCO3) were added after the completion of aerobic fermentation, fermentation at 34°C and 11 days of fermentation. Under these conditions, the complexation rates of Ca, Fe, Cu, Mn, and Zn were 90.62, 97.24, 73.33, 94.64, and 95.93%, respectively. The small peptide, free amino acid, and organic acid contents were 41.62%, 48.09 and 183.53 mg/g, respectively. After 60 days of fermentation, 82.11% of the Fe in the MEFC was ferrous ions, indicating that fermentation had a good antioxidant effect on ferrous ion, and the antioxidant protection period was at least 60 days. Fourier transform infrared spectroscopy showed that the mineral ions were complexed with amino and carboxyl groups. The added mineral elements promoted microbial growth, protein degradation, and organic acid secretion and significantly improved fermentation efficiency. Animal experiments showed that MEFC had positive effects on several parameters, including production performance (average daily feed intake, P < 0.05; egg production rate, P < 0.05; and average egg weight, P < 0.05), mineral absorption, intestinal morphology (villus height to crypt depth ratio in the jejunum and ileum, P < 0.05), and blood routine and biochemical indexes (red blood cells, P < 0.05; hemoglobin, P < 0.05). This study provides theoretical support for the development of mineral complexes for laying hens via fermentation.
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Affiliation(s)
- Huayou Chen
- School of Life Sciences, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
| | - Xinyu Heng
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Keyi Li
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Zhen Wang
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Zhong Ni
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Ebin Gao
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Yangchun Yong
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Xin Wu
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
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8
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Siro G, Pipite A, Christi K, Srinivasan S, Subramani R. Marine Actinomycetes Associated with Stony Corals: A Potential Hotspot for Specialized Metabolites. Microorganisms 2022; 10:microorganisms10071349. [PMID: 35889068 PMCID: PMC9319285 DOI: 10.3390/microorganisms10071349] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/29/2022] [Accepted: 07/02/2022] [Indexed: 02/05/2023] Open
Abstract
Microbial secondary metabolites are an important source of antibiotics currently available for combating drug-resistant pathogens. These important secondary metabolites are produced by various microorganisms, including Actinobacteria. Actinobacteria have a colossal genome with a wide array of genes that code for several bioactive metabolites and enzymes. Numerous studies have reported the isolation and screening of millions of strains of actinomycetes from various habitats for specialized metabolites worldwide. Looking at the extent of the importance of actinomycetes in various fields, corals are highlighted as a potential hotspot for untapped secondary metabolites and new bioactive metabolites. Unfortunately, knowledge about the diversity, distribution and biochemistry of marine actinomycetes compared to hard corals is limited. In this review, we aim to summarize the recent knowledge on the isolation, diversity, distribution and discovery of natural compounds from marine actinomycetes associated with hard corals. A total of 11 new species of actinomycetes, representing nine different families of actinomycetes, were recovered from hard corals during the period from 2007 to 2022. In addition, this study examined a total of 13 new compounds produced by five genera of actinomycetes reported from 2017 to 2022 with antibacterial, antifungal and cytotoxic activities. Coral-derived actinomycetes have different mechanisms of action against their competitors.
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Affiliation(s)
- Galana Siro
- School of Agriculture, Geography, Environment, Ocean and Natural Sciences (SAGEONS), The University of the South Pacific, Laucala Campus, Suva, Fiji; (G.S.); (K.C.); (R.S.)
| | - Atanas Pipite
- School of Agriculture, Geography, Environment, Ocean and Natural Sciences (SAGEONS), The University of the South Pacific, Laucala Campus, Suva, Fiji; (G.S.); (K.C.); (R.S.)
- Correspondence: (A.P.); or (S.S.)
| | - Ketan Christi
- School of Agriculture, Geography, Environment, Ocean and Natural Sciences (SAGEONS), The University of the South Pacific, Laucala Campus, Suva, Fiji; (G.S.); (K.C.); (R.S.)
| | - Sathiyaraj Srinivasan
- Department of Bio & Environmental Technology, Division of Environmental & Life Science, College of Natural Science, Seoul Women’s University, 623 Hwarangno, Nowon-gu, Seoul 01797, Korea
- Correspondence: (A.P.); or (S.S.)
| | - Ramesh Subramani
- School of Agriculture, Geography, Environment, Ocean and Natural Sciences (SAGEONS), The University of the South Pacific, Laucala Campus, Suva, Fiji; (G.S.); (K.C.); (R.S.)
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9
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Investigating the microbial terroir of fermented foods produced in a professional kitchen. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Heng X, Chen H, Lu C, Feng T, Li K, Gao E. Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112626] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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OUP accepted manuscript. J AOAC Int 2022; 105:1468-1474. [DOI: 10.1093/jaoacint/qsac036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/02/2022] [Accepted: 03/06/2022] [Indexed: 11/13/2022]
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12
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Sabapathy PC, Devaraj S, Meixner K, Anburajan P, Kathirvel P, Ravikumar Y, Zabed HM, Qi X. Recent developments in Polyhydroxyalkanoates (PHAs) production - A review. BIORESOURCE TECHNOLOGY 2020; 306:123132. [PMID: 32220472 DOI: 10.1016/j.biortech.2020.123132] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
Polyhydroxyalkanoates (PHAs) are inevitably a key biopolymer that has the potential to replace the conventional petrochemical based plastics that pose jeopardy to the environment globally. Even then the reach of PHA in the common market is so restricted. The economy of PHA is such that, even after several attempts the overall production cost seems to be high and this very factor surpasses PHAs usage when compared to the conventional polymers. The major focus of the review relies on the synthesis of PHA from Mixed Microbial Cultures (MMCs), through a 3-stage process most probably utilizing feedstocks from waste streams or models that mimic them. Emphasis was given to the works carried out in the past decade and their coherence with each and every individual criteria (Aeration, Substrate and bioprocess parameters) such that to understand their effect in enhancing the overall production of PHA.
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Affiliation(s)
- Poorna Chandrika Sabapathy
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Sabarinathan Devaraj
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Katharina Meixner
- University of Natural Resources and Life Sciences, Vienna, Austria; Department of Agrobiotechnology, Institute of Environmental Biotechnology, Konrad Lorenz Straße 20, 3430 Tulln, Austria
| | - Parthiban Anburajan
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea
| | - Preethi Kathirvel
- Department of Microbial Biotechnology, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Yuvaraj Ravikumar
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hossain M Zabed
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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Li L, Wang L, Fan W, Jiang Y, Zhang C, Li J, Peng W, Wu C. The Application of Fermentation Technology in Traditional Chinese Medicine: A Review. THE AMERICAN JOURNAL OF CHINESE MEDICINE 2020; 48:899-921. [PMID: 32431179 DOI: 10.1142/s0192415x20500433] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
In Chinese medicine, fermentation is a highly important processing technology whereby medicinal herbs are fermented under appropriate temperature, humidity, and moisture conditions by means of the action of microorganisms to enhance their original characteristics and/or produce new effects. This expands the scope of such medicines and helps them to meet the stringent demands of clinical application. Since ancient times, Chinese medicine has been made into Yaoqu to reduce its toxicity and increase its efficiency. Modern fermentation technologies have been developed on the basis of traditional fermentation techniques and modern biological technology, and they can be divided into solid fermentation, liquid fermentation, and two-way fermentation technologies according to the fermentation form employed. This review serves as an introduction to traditional fermentation technology and its related products, modern fermentation technologies, and the application of fermentation technology in the field of Chinese medicine. Several problems and challenges facing the field are also briefly discussed.
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Affiliation(s)
- Lin Li
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Li Wang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Wenxiang Fan
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Yun Jiang
- Sichuan Neautus Traditional Chinese Herb Limited Company, Chengdu 611731, P. R. China
| | - Chao Zhang
- Sichuan Neautus Traditional Chinese Herb Limited Company, Chengdu 611731, P. R. China
| | - Jianghua Li
- Sichuan Industrial Institute of Antibiotics, Chengdu University, Chengdu 610052, P. R. China
| | - Wei Peng
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Chunjie Wu
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
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14
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Veerana M, Lim JS, Choi EH, Park G. Aspergillus oryzae spore germination is enhanced by non-thermal atmospheric pressure plasma. Sci Rep 2019; 9:11184. [PMID: 31371801 PMCID: PMC6673704 DOI: 10.1038/s41598-019-47705-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Accepted: 07/22/2019] [Indexed: 12/15/2022] Open
Abstract
Poor and unstable culture growth following isolation presents a technical barrier to the efficient application of beneficial microorganisms in the food industry. Non-thermal atmospheric pressure plasma is an effective tool that could overcome this barrier. The objective of this study was to investigate the potential of plasma to enhance spore germination, the initial step in fungal colonization, using Aspergillus oryzae, a beneficial filamentous fungus used in the fermentation industry. Treating fungal spores in background solutions of phosphate buffered saline (PBS) and potato dextrose broth (PDB) with micro dielectric barrier discharge plasma using nitrogen gas for 2 and 5 min, respectively, significantly increased the germination percentage. Spore swelling, the first step in germination, was accelerated following plasma treatment, indicating that plasma may be involved in loosening the spore surface. Plasma treatment depolarized spore membranes, elevated intracellular Ca2+ levels, and activated mpkA, a MAP kinase, and the transcription of several germination-associated genes. Our results suggest that plasma enhances fungal spore germination by stimulating spore swelling, depolarizing the cell membrane, and activating calcium and MAPK signaling.
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Affiliation(s)
- Mayura Veerana
- Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, Korea.,Department of Plasma Bioscience and Display, Kwangwoon University, Seoul, 01897, Korea
| | - Jun-Sup Lim
- Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897, Korea
| | - Eun-Ha Choi
- Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, Korea.,Department of Plasma Bioscience and Display, Kwangwoon University, Seoul, 01897, Korea.,Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897, Korea
| | - Gyungsoon Park
- Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, Korea. .,Department of Plasma Bioscience and Display, Kwangwoon University, Seoul, 01897, Korea. .,Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897, Korea.
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15
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García C, Rendueles M, Díaz M. Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review. Food Res Int 2019; 119:207-220. [DOI: 10.1016/j.foodres.2019.01.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/16/2019] [Accepted: 01/20/2019] [Indexed: 12/27/2022]
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