Productivity of γ-Linoleic acid by oleaginous fungus Cunninghamella echinulata using a pulsed high magnetic field

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

Improving microbial production of value-added products through the intervention of magnetic fields

The magnetic field application is emerging as an auxiliary physical strategy to facilitate rapid biomass accumulation and intracellular production of compounds. However, the underlying mechanisms and principles governing the application of magnetic fields for microbial growth and biotransformation are not yet fully understood. Therefore, a better understanding of interdisciplinary technologies integration, expanded magnetic field application, and scaled-up industrial implementation is crucial. In this review, the magnetic field characteristics, magnetic field-assisted fermentation devices, and the working mechanism of magnetic field have been reviewed comprehensively from both physical and microbiological perspectives. The review suggests that magnetic fields affect the biochemical processes in microorganisms by mediating nutrient transport across membranes, electron transfer during photosynthesis and respiration, enzyme activity and gene expression. Moreover, the recent advances in magnetic field application for microbial fermentation and conversion in biochemical, food and agricultural fields have been summarized.

The use of the electromagnetic field in microbial process bioengineering

An electromagnetic field (EMF) has been shown to have various stimulatory or inhibitory effects on microorganisms. Over the years, growing interest in this topic led to numerous discoveries suggesting the potential applicability of EMF in biotechnological processes. Among these observations are stimulative effects of this physical influence resulting in intensified biomass production, modification of metabolic activity, or pigments secretion. In this review, we present the current state of the art and underline the main findings of the application of EMF in bioprocessing and their practical meaning in process engineering using examples selected from studies on bacteria, archaea, microscopic fungi and yeasts, viruses, and microalgae. All biological data are presented concerning the classification of EMF. Furthermore, we aimed to highlight missing parts of contemporary knowledge and indicate weak spots in the approaches found in the literature.

Update on the application of magnetic fields to microalgal cultures

Several studies have shown that any magnetic field (MF) applied to microalgae modifies its cultivation conditions and may favor biomolecule production since it interacts with the microorganisms and affect their growth. As a result, there are changes in concentrations and compositions of biomass and biomolecules. This review aims at updating MF applications to microalga cultures that were reported by studies conducted in the last 5 years. It shows the main studies that reached positive results of carbohydrate, lipid, protein and pigment production. Effects of MFs may be positive, negative or null, depending on some factors, such as intensity, exposure time, physiological state of cells and application devices. Therefore, this review details cultivation conditions used for reaching high concentration of biomolecules, explains the action of MFs on microalgae and describes their applicability to the biorefinery concept.

The fourth industrial revolution in the food industry-part II: Emerging food trends

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.

Biodegradation of n-hexadecane by Aspergillus sp. RFC-1 and its mechanism

Fungi can use n-hexadecane (HXD) as a sole carbon source. But the mechanism of HXD degradation remains unclear. This work mainly aimed to study the degradation of HXD by Aspergillus sp. RFC-1 obtained from oil-contaminated soil. The HXD content, medium acidification and presence of hexadecanoic acid in the medium were determined by gas chromatography-mass spectrometry, and fungal growth was observed. Enzyme and gene expression assays suggested the involvement of an alkane hydroxylase, an alcohol dehydrogenase, and a P450 enzyme system in HXD degradation. A biosurfactant produced by the strain RFC-1 was also characterized. During 10 days of incubation, 86.3% of HXD was degraded by RFC-1. The highest activities of alkane hydroxylase (125.4 µmol mg^-1 protein) and alcohol dehydrogenase (12.5 µmol mg^-1 proteins) were recorded. The expression level of cytochrome P450 gene associated with oxidation was induced (from 0.94-fold to 5.45-fold) under the HXD condition by Real-time PCR analysis. In addition, HXD accumulated in inclusion bodies of RFC-1with the maximum of 5.1 g L^-1. Results of blood agar plate and thin-layer chromatography analysis showed RFC-1 released high lipid and emulsification activity in the fungal culture. Induced cell surface hydrophobicity and reduced surface tension also indicated the RFC-1-mediated biosurfactant production, which facilitated the HXD degradation and supported the degradation process.

Optimization of cultural conditions for lipid accumulation by Aspergillus wentii Ras101 and its transesterification to biodiesel: application of response surface methodology

The present study is aimed to maximize biodiesel production by using the fungal strain Aspergillus wentii Ras101 as a feedstock. Response surface methodology was used to relate the interaction between some nutritional and environmental factors affecting the lipid productivity by A. wentii Ras101. By applying LINGO optimization program, the maximum lipid production of 40% dry biomass of this fungal isolate has been attained in a fermentation medium composed of 50 g/l glucose, 1 g/l nitrates, 1.5 g/l phosphorous, and 0.5 g/l NaCl. This medium was adjusted at pH of 6, and incubated at 28 °C for 7 days. The values of correlation errors between the experimental and estimated values are less than 1%; this proves that the proposed correlation could be used effectively for estimating the fungal lipid production. Consequently, the effects of time and temperature on the amount of biodiesel produced in the extraction and transesterification one-step process have been investigated. The maximum biodiesel production of 28% dry biomass (80% lipid) has been achieved in the transesterification process at 70 °C for 30 min. Additionally, it is found that the combination of glucose, nitrogen and phosphorous contents has a positive influence on lipid production in the fungal biomass. The density, kinematic viscosity, water content and calorific value of the produced biodiesel were 800 kg/m³, 2.8 mm²/s, 66 ppm and 10122 kcal/kg, respectively that matched well with biodiesel and fossil standard specifications.

An Overview of Current Pretreatment Methods Used to Improve Lipid Extraction from Oleaginous Micro-Organisms

Microbial oils, obtained from oleaginous microorganisms are an emerging source of commercially valuable chemicals ranging from pharmaceuticals to the petroleum industry. In petroleum biorefineries, the microbial biomass has become a sustainable source of renewable biofuels. Biodiesel is mainly produced from oils obtained from oleaginous microorganisms involving various upstream and downstream processes, such as cultivation, harvesting, lipid extraction, and transesterification. Among them, lipid extraction is a crucial step for the process and it represents an important bottleneck for the commercial scale production of biodiesel. Lipids are synthesized in the cellular compartment of oleaginous microorganisms in the form of lipid droplets, so it is necessary to disrupt the cells prior to lipid extraction in order to improve the extraction yields. Various mechanical, chemical and physicochemical pretreatment methods are employed to disintegrate the cellular membrane of oleaginous microorganisms. The objective of the present review article is to evaluate the various pretreatment methods for efficient lipid extraction from the oleaginous cellular biomass available to date, as well as to discuss their advantages and disadvantages, including their effect on the lipid yield. The discussed mechanical pretreatment methods are oil expeller, bead milling, ultrasonication, microwave, high-speed and high-pressure homogenizer, laser, autoclaving, pulsed electric field, and non-mechanical methods, such as enzymatic treatment, including various emerging cell disruption techniques.

Trehalose Contributes to Gamma-Linolenic Acid Accumulation in Cunninghamella echinulata Based on de Novo Transcriptomic and Lipidomic Analyses

Gamma-linolenic acid (GLA) is essential for the well-being of humans and other animals. People may lack GLA because of aging or diseases, and thus, dietary supplements or medical reagents containing GLA-enriched lipids are in demand. Cunninghamella echinulata is a potential GLA-producing strain. Interestingly, we found that the GLA content of C. echinulata FR3 was up to 21% (proportion of total lipids) when trehalose was used as a carbon source, significantly higher than the 13% found when glucose was used. Trehalose is quite common and can be accumulated in microorganisms under stress conditions. However, little information is available regarding the role of trehalose in GLA synthesis and accumulation. Our study aimed to understand how the metabolism of C. echinulata responds to trehalose as a carbon source for GLA and lipid biosynthesis. We profiled the major sugars, fatty acids, phospholipids, and gene transcripts of C. echinulata FR3 grown in trehalose medium with glucose as a control by de novo transcriptomics, lipidomics, and other methods. The results showed that trehalose could influence the expression of desaturases and that the GLA proportion increased because of delta-6 desaturase upregulation. The increased GLA was transferred to the extracellular environment through the active PI ion channel, which prefers polyunsaturated acyl chains. At the same time, trehalose might prevent GLA from peroxidation by forming a trehalose-polyunsaturated fatty acid (PUFA) complex. Our study provides new insights into the functions of trehalose in GLA accumulation.