1
|
Zhang Y, Qi B, Li Q, Yang C, Yu P, Yang X, Li T. Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation. Food Chem 2024; 455:139846. [PMID: 38833863 DOI: 10.1016/j.foodchem.2024.139846] [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: 12/14/2023] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/06/2024]
Abstract
Eurotium cristatum, a unique probiotic in Fu brick tea, is widely used in food processing to enhance added values. Here, green kernel black beans (GKBBs) were solid-fermented with E. cristatum and dynamic changes in flavour, chemical composition and metabolites during fermentation were investigated. As results, E. cristatum fermentation altered aroma profiles and sensory attributes of GKBBs, especially reduced sourness. After fermentation, total polyphenolic and flavonoid contents in GKBBs were elevated, while polysaccharides, soluble proteins and short-chain fatty acids contents were decreased. E. cristatum fermentation also induced biotransformation of glycosidic isoflavones into sapogenic isoflavones. During fermentation, dynamic changes in levels of 17 amino acids were observed, in which 3 branched-chain amino acids were increased. Non-targeted metabolomics identified 51 differential compounds and 10 related metabolic pathways involved in E. cristatum fermentation of GKBBs. This study lays foundation for the development of green kernel black bean-based functional food products with E. cristatum fermentation.
Collapse
Affiliation(s)
- Yuanyuan Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bangran Qi
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Qiannan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Chengcheng Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Pinglian Yu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Ting Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| |
Collapse
|
2
|
Palatzidi A, Nikoloudaki O, Torreiro MG, Matteucci C, Ferrentino G, Scampicchio MM, Di Cagno R, Gobbetti M. Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours. Curr Res Food Sci 2024; 9:100829. [PMID: 39286429 PMCID: PMC11404057 DOI: 10.1016/j.crfs.2024.100829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 08/06/2024] [Accepted: 08/23/2024] [Indexed: 09/19/2024] Open
Abstract
This study investigated the development of hybrid cheese analogues (HCA) made with fermented brewery side-stream ingredients (spent yeast and malt rootlets) and dairy milk. Different percentages of side-stream flours (3.5%, 5%, and 7.5%) were mixed with pasteurized milk, and the developed HCA were evaluated for their biochemical and textural properties. The addition of a fermentation step improved nutrient availability and led to pH (range 4.79-5.60) and moisture content (range 45.86%-61.29%) similar to traditional animal-based fresh cheeses (control). The inclusion of side-stream flours led to coagulation, even without rennet addition. The higher the concentration of the flour used, the faster the coagulation time, suggesting synergistic effect between the enzymes of the rennet and the enzymes present in the fermented side-stream flours. Nevertheless, textural properties were inferior compared to the control. Selected HCA formulations with added 3.5% flour exhibited increased counts of enterococci and enterobacteria cell densities, ranging from 7.28 ± 0.03 to 7.72 ± 0.09 log CFU/g and 4.90 ± 0.16 to 5.41 ± 0.01 log CFU/g, respectively. Compared to the control sample, HCA formulations exhibited higher concentrations of organic acids, peptides, and free amino acids (FAAs). Lactic acid reached up to 23.78 ± 0.94 g/kg of dry matter (DM), while the peptide area reached up to 22918.50 ± 2370.93 mL⋅AU. Additionally, the total concentration of individual FAAs reached up to 2809.74 ± 104.85 mg/kg of DM, contrasted with the control, which resulted in lower concentrations (847.65 ± 0.02 mg/kg of DM). The overall findings suggested that despite challenges in microbiological quality and textural properties, HCA produced with the inclusion of up to 3.5% brewery side-stream flours could be a sustainable solution to produce nutritious dairy alternatives.
Collapse
Affiliation(s)
- Anastasia Palatzidi
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Universit'a 1, 39100, Bolzano, BZ, Italy
| | - Olga Nikoloudaki
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Universit'a 1, 39100, Bolzano, BZ, Italy
- International Competence Centre for Food Fermentations-ICOFF, Noitech Park, Via Ipazia 2, 39100, Bolzano, BZ, Italy
| | | | | | - Giovanna Ferrentino
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Universit'a 1, 39100, Bolzano, BZ, Italy
| | - Matteo Mario Scampicchio
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Universit'a 1, 39100, Bolzano, BZ, Italy
| | - Raffaella Di Cagno
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Universit'a 1, 39100, Bolzano, BZ, Italy
- International Competence Centre for Food Fermentations-ICOFF, Noitech Park, Via Ipazia 2, 39100, Bolzano, BZ, Italy
| | - Marco Gobbetti
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Universit'a 1, 39100, Bolzano, BZ, Italy
- International Competence Centre for Food Fermentations-ICOFF, Noitech Park, Via Ipazia 2, 39100, Bolzano, BZ, Italy
| |
Collapse
|
3
|
Sharma R, Mittal A, Gupta V, Aggarwal NK. Production, purification and characterization of phytase from Pichia kudriavevii FSMP-Y17and its application in layers feed. Braz J Microbiol 2024:10.1007/s42770-024-01492-x. [PMID: 39162933 DOI: 10.1007/s42770-024-01492-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Accepted: 08/09/2024] [Indexed: 08/21/2024] Open
Abstract
INTRODUCTION Phytase, recognized for its ability to enhance the nutritional value of phytate-rich foods, has has gained significant prominence. The production of this enzyme has been significantly boosted while preserving economic efficiency by utilizing natural substrates and optimizing essential factors. This study focuses on optimizing phytase production through solid-state fermentation and evaluating its effectiveness in enhancing nutrient utilization in chicken diets. OBJECTIVE The objective is to optimize phytase production via solid-state fermentation, characterize purified phytase properties, and assess its impact on nutrient utilization in chicken diets. Through these objectives, we aim to deepen understanding of phytase's role in poultry nutrition and contribute to more efficient feed formulations for improved agricultural outcomes. METHODOLOGY We utilized solid-state fermentation with Pichia kudriavzevii FSMP-Y17 yeast on orange peel substrate, optimizing variables like temperature, pH, incubation time, and supplementing with glucose and ammonium sulfate. Following fermentation, we purified the phytase enzyme using standard techniques, characterizing its properties, including molecular weight, optimal temperature and pH, substrate affinity, and kinetic parameters. RESULTS The optimized conditions yielded a remarkable phytase yield of 7.0 U/gds. Following purification, the enzyme exhibited a molecular weight of 64 kDa and displayed optimal activity at 55 °C and pH 5.5, with kinetic parameters (Km = 3.39 × 10-3 M and a Vmax of 7.092 mM/min) indicating efficient substrate affinity. CONCLUSION The addition of purified phytase to chicken diets resulted in significant improvements in nutrient utilization and overall performance, including increased feed intake, improved feed conversion ratio, enhanced bird growth, better phosphorus retention, and improved egg production and quality. By addressing challenges associated with phytate-rich diets, such as reduced nutrient availability and environmental pollution, phytase utilization promotes animal welfare and sustainability in poultry production.
Collapse
Affiliation(s)
- Ritu Sharma
- Department of Microbiology, Kurukshetra University, Kurukshetra, 136119, Haryana, India
| | - Arpana Mittal
- Department of Microbiology, Kurukshetra University, Kurukshetra, 136119, Haryana, India
| | - Varun Gupta
- Gobind Ballabh Pant University of Agriculture and Technology, Pant Nagar, Uttarakhand, India
| | - Neeraj K Aggarwal
- Department of Microbiology, Kurukshetra University, Kurukshetra, 136119, Haryana, India.
| |
Collapse
|
4
|
Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
Collapse
Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| |
Collapse
|
5
|
Luo Y, Zhang Y, Xiong Z, Chen X, Sha A, Xiao W, Peng L, Zou L, Han J, Li Q. Peptides Used for Heavy Metal Remediation: A Promising Approach. Int J Mol Sci 2024; 25:6717. [PMID: 38928423 PMCID: PMC11203628 DOI: 10.3390/ijms25126717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 05/28/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
In recent years, heavy metal pollution has become increasingly prominent, severely damaging ecosystems and biodiversity, and posing a serious threat to human health. However, the results of current methods for heavy metal restoration are not satisfactory, so it is urgent to find a new and effective method. Peptides are the units that make up proteins, with small molecular weights and strong biological activities. They can effectively repair proteins by forming complexes, reducing heavy metal ions, activating the plant's antioxidant defense system, and promoting the growth and metabolism of microorganisms. Peptides show great potential for the remediation of heavy metal contamination due to their special structure and properties. This paper reviews the research progress in recent years on the use of peptides to remediate heavy metal pollution, describes the mechanisms and applications of remediation, and provides references for the remediation of heavy metal pollution.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | - Jialiang Han
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610000, China; (Y.L.); (Y.Z.); (Z.X.); (X.C.); (A.S.); (W.X.); (L.P.); (L.Z.)
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610000, China; (Y.L.); (Y.Z.); (Z.X.); (X.C.); (A.S.); (W.X.); (L.P.); (L.Z.)
| |
Collapse
|
6
|
Junco M, Iglesias LE, Zegbi S, Sagués MF, Guerrero I, Bernat G, Fuentes ME, Riva E, Fernández AS, Saumell CA. Enhancing chlamydospore production in Duddingtonia flagrans on solid substrate: The impact of mannitol and varied cultivation conditions. Exp Parasitol 2024; 260:108725. [PMID: 38458554 DOI: 10.1016/j.exppara.2024.108725] [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: 01/05/2024] [Revised: 02/19/2024] [Accepted: 02/27/2024] [Indexed: 03/10/2024]
Abstract
Duddingtonia flagrans is a nematophagous fungus which has shown promising results as a non-chemical parasitic control tool. The fungus disrupts the parasite's life cycle by trapping larvae in the environment through the networks generated from chlamydospores, thus preventing the reinfection of animals. One barrier to the development of a commercial product using this tool is the need to increase chlamydospore production in the laboratory for its administration to livestock. The purpose of this study was to evaluate the addition of mannitol to an enriched culture medium and the effect of adverse cultivation conditions on chlamydospore production. D. flagrans was cultivated on Petri dishes with corn agar for 4 weeks at 27 °C and 70% relative humidity (RH). Four groups were then formed, all with Sabouraud agar as a base, to which different growth inducers were added: GSA (glucose Sabouraud agar), GSA-MI (glucose Sabouraud agar + meso inositol), GSA-E (enriched glucose Sabouraud agar), and AE-M (enriched agar + mannitol). After 4 weeks, chlamydospores were recovered by washing the surface of each plate with distilled water and then quantified. The medium that yielded the highest amount of chlamydospores was subjected to different cultivation conditions: NC (normal conditions): 70% RH and 27 °C, AC (adverse conditions) 1: 20% RH and 40 °C, CA2: 60% RH and 27 °C, and CA3: 55% RH and 24 °C. It was determined that mannitol increases chlamydospore production (65x106 chlamydospores/plate), and when reducing humidity by 10% under cultivation conditions it resulted in an approximately 10% increase in chlamydospore production compared to the control group. These results suggest that the addition of polyols, as well as its cultivation under certain environmental conditions, can improve chlamydospore production on a laboratory scale.
Collapse
Affiliation(s)
- M Junco
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Centro de Investigaciones en Sanidad Animal, Pública y Ambiental, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina.
| | - L E Iglesias
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Centro de Investigaciones en Sanidad Animal, Pública y Ambiental, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - S Zegbi
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Centro de Investigaciones en Sanidad Animal, Pública y Ambiental, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - M F Sagués
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Centro de Investigaciones en Sanidad Animal, Pública y Ambiental, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - I Guerrero
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Centro de Investigaciones en Sanidad Animal, Pública y Ambiental, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - G Bernat
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina
| | - M E Fuentes
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Departamento de Sanidad Animal y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - E Riva
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Departamento de Sanidad Animal y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - A S Fernández
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Departamento de Sanidad Animal y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| | - C A Saumell
- Centro de Investigación Veterinaria de Tandil CIVETAN, UNCPBA-CICPBA-CONICET, Tandil, Buenos Aires, Argentina; Centro de Investigaciones en Sanidad Animal, Pública y Ambiental, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Buenos Aires, Argentina
| |
Collapse
|
7
|
Basmak S, Turhan I. Production of β-mannanase, inulinase, and oligosaccharides from coffee wastes and extracts. Int J Biol Macromol 2024; 261:129798. [PMID: 38286365 DOI: 10.1016/j.ijbiomac.2024.129798] [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: 10/11/2023] [Revised: 01/25/2024] [Accepted: 01/25/2024] [Indexed: 01/31/2024]
Abstract
This study aimed to produce enzymes (beta (β)-mannanase using a recombinant Aspergillus sojae AsT3 and inulinase using Aspergillus niger A42) and oligosaccharides (mannooligosaccharides (MOS), fructooligosaccharides (FOS)) using coffee waste, ground coffee, and coffee extract by solid-state fermentation (SSF). Plackett-Burman Design (PBD) was used to create a design for enzyme production with four different parameters (temperature, pH, solid-to-liquid ratio (SLR), and mix with coffee wastes and ground coffee). The highest β-mannanase and inulinase activities were 71.17 and 564.07 U/mg of protein respectively. Statistical analysis showed that the temperature was statistically significant for the production of both enzymes (P < 0.05). The produced enzymes were utilized in French Pressed coffee extracts to produce oligosaccharides. As a result of the enzymatic hydrolyzation, the highest mannobiose, mannotriose, mannotetraose, and total MOS levels were 109.66, 101.11, 391.02, and 600.64 ppm, respectively. For the FOS production, the maximal 1,1,1-kestopentaose was 38.34 ppm. Consequently, this study demonstrates that a recombinant Aspergillus sojae AsT3 β-mannanase and Aspergillus niger A42 inulinase produced from coffee wastes and ground coffee can be used in coffee extracts to increase the amount of oligosaccharides in coffee extracts.
Collapse
Affiliation(s)
- Selin Basmak
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Irfan Turhan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey.
| |
Collapse
|
8
|
Guimarães A, Mota AC, Pereira AS, Fernandes AM, Lopes M, Belo I. Rice Husk, Brewer's Spent Grain, and Vine Shoot Trimmings as Raw Materials for Sustainable Enzyme Production. MATERIALS (BASEL, SWITZERLAND) 2024; 17:935. [PMID: 38399185 PMCID: PMC10890580 DOI: 10.3390/ma17040935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Solid by-products with lignocellulosic structures are considered appropriate substrates for solid-state fermentation (SSF) to produce enzymes with diverse industrial applications. In this work, brewer's spent grain (BSG), rice husk (RH), and vine shoot trimmings (VSTs) were employed as substrates in SSF with Aspergillus niger CECT 2088 to produce cellulases, xylanases, and amylases. The addition of 2% (NH4)2SO4 and 1% K2HPO4 to by-products had a positive effect on enzyme production. Substrate particle size influenced enzyme activity and the overall highest activities were achieved at the largest particle size (10 mm) of BSG and RH and a size of 4 mm for VSTs. Optimal substrate composition was predicted using a simplex centroid mixture design. The highest activities were obtained using 100% BSG for β-glucosidase (363 U/g) and endo-1,4-β-glucanase (189 U/g), 87% BSG and 13% RH for xylanase (627 U/g), and 72% BSG and 28% RH for amylase (263 U/g). Besides the optimal values found, mixtures of BSG with RH or VSTs proved to be alternative substrates to BSG alone. These findings demonstrate that SSF bioprocessing of BSG individually or in mixtures with RH and VSTs is an efficient and sustainable strategy to produce enzymes of significant industrial interest within the circular economy guidelines.
Collapse
Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Ana C. Mota
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
| | - Ana S. Pereira
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
| | - Ana M. Fernandes
- CITEVE—Technological Centre for the Textile and Clothing Industry, 4760-034 Vila Nova de Famalicão, Portugal
| | - Marlene Lopes
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Isabel Belo
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| |
Collapse
|
9
|
van Dyk J, Görgens JF, van Rensburg E. Enhanced ethanol production from paper sludge waste under high-solids conditions with industrial and cellulase-producing strains of Saccharomyces cerevisiae. BIORESOURCE TECHNOLOGY 2024; 394:130163. [PMID: 38070577 DOI: 10.1016/j.biortech.2023.130163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/04/2023] [Accepted: 12/04/2023] [Indexed: 12/20/2023]
Abstract
Reported ethanol titres from hydrolysis-fermentation of the degraded fibres in paper sludge (PS) waste, generally obtained under fed-batch submerged conditions, can be improved through fermentation processes at high solids loadings, as demonstrated in the present study with two industrial PS wastes at enzyme dosages appropriate for solids loadings up to 40% (w/w). The industrial yeast,Saccharomyces cerevisiaestrain Ethanol Red®, was compared to two genetically engineeredS. cerevisiaestrains, namely Cellusec® 1.0 and Cellusec® 2.0, capable of xylose utilisation, and xylose utilisation and cellulase production, respectively. High-solids batch fermentations were conducted in 3 L horizontal rotating reactors and ethanol titres of 100.8 and 73.3 g/L were obtained for virgin pulp and corrugated recycle PS, respectively, at 40% (w/w) solids loading using Ethanol Red®. Xylose utilisation by Cellusec® 1.0 improved ethanol titres by up to 10.3%, while exogenous cellulolytic enzyme requirements were reduced by up to 50% using cellulase-producing Cellusec® 2.0.
Collapse
Affiliation(s)
- Janke van Dyk
- Dept. of Chemical Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Johann F Görgens
- Dept. of Chemical Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Eugéne van Rensburg
- Dept. of Chemical Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
10
|
El Salamony DH, Salah Eldin Hassouna M, Zaghloul TI, Moustafa Abdallah H. Valorization of chicken feather waste using recombinant bacillus subtilis cells by solid-state fermentation for soluble proteins and serine alkaline protease production. BIORESOURCE TECHNOLOGY 2024; 393:130110. [PMID: 38040301 DOI: 10.1016/j.biortech.2023.130110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 12/03/2023]
Abstract
Feather waste, a by-product of the poultry industry, is rich in proteins, peptides, and amino acids. Improper disposal of feathers can cause environmental pollution. Solid-state fermentation (SSF) is a viable alternative to submerged fermentation due to its simplicity, productivity, and lower cost. The study goal is a biorefinery of chicken feather waste supplemented with wheat bran using a recombinant Bacillus subtilis strain to produce soluble proteins and a serine alkaline protease. Plackett-Burman Design and Central Composite Design were utilized in a statistical-mathematical model to optimize the process. Multi-factorial design optimization resulted in 80 % substrate degradation efficiency, an alkaline protease with dual activities (1423 proteolytic units and 190 keratinolytic units), 214 mg soluble proteins/g substrate, and 87 % model validation. Scaling up the SSF process to 50 g of substrate significantly enhanced the end products of feather biodegradation to 1616 proteolytic units, 2844 keratinolytic units, and 127 mg soluble proteins/g substrate. AIM AND SCOPE OF THE MANUSCRIPT: The aim of the present study is to utilize chicken feather waste (alone or supplemented with other materials) through recombinant Bacillus subtilis cells using solid state fermentation (SSF) at a laboratory scale. The plan study provides a promising waste management in the environmental field concerning biodegradation of such recalcitrant keratinous wastes supplemented with agricultural residues via recombinant microorganism. On semi-pilot scale, high production and quality of soluble protein, protease, and keratinase activity were produced according to the statistically optimised first stage fermentation in the laboratory scale. The bioconversion process took place as a major goal to obtain valuable products, with low utilities and energy requirements. Therefore, this will consider as an economically feasible and environmentally friendly alternative. Moreover, this study is considered as first step fermentation for feather waste to pave the road for directing it to a second step fermentation for biogas production and bioenergy generation through bio-electrochemical systems (Manuscript under publication).
Collapse
Affiliation(s)
- Dina H El Salamony
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Egypt.
| | - Mohamed Salah Eldin Hassouna
- Environmental Microbiology Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Egypt.
| | - Taha I Zaghloul
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Egypt
| | - Hanan Moustafa Abdallah
- Department of Biotechnology, Institute of Graduate Studies and Research, Alexandria University, Egypt.
| |
Collapse
|
11
|
Chen HW, Yu YH. Effects of cyclic antimicrobial lipopeptides from Bacillus subtilis on growth performance, intestinal morphology, and cecal gene expression and microbiota community in broilers. Anim Sci J 2024; 95:e13971. [PMID: 38899765 DOI: 10.1111/asj.13971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 05/09/2024] [Accepted: 05/31/2024] [Indexed: 06/21/2024]
Abstract
This study investigated the effects of cyclic antimicrobial lipopeptides (CLPs) from Bacillus subtilis on the growth performance, gut morphology, and cecal gene expression and microbiota in broilers; 120 1-day-old unsexed Arbor Acres chicks were randomly divided into four groups, with six replicates in each group and five broilers per cage. These groups were fed a basal diet (C), basal diet plus 10-mg enramycin/kg (E), and basal diet plus 51-mg CLPs/kg (L) or 102-mg CLPs/kg (H). The results indicated that CLP supplementation linearly increased the body weight compared with the C group at 35 days of age. Between 15 and 35 days and 1 and 35 days of age, CLP supplementation linearly increased the average daily gain compared with the C group. The duodenal villus height was significantly increased in the H group compared with the C and E groups. In the cecum, CLP supplementation linearly increased SOD and ZO-1 mRNA expression compared with the C group. β diversity of microbiota indicated distinct clusters between the groups. CLP supplementation linearly increased the abundance of the genus Lactobacillus in the cecal digesta compared with the C group. These results demonstrate that B. subtilis-produced CLPs dose-dependently increase broilers' growth performance, improve their gut morphology, and modulate their gut microbiota.
Collapse
Affiliation(s)
- Hsiu-Wei Chen
- Department of Biotechnology and Animal Science, National Ilan University, Yilan City, Taiwan
| | - Yu-Hsiang Yu
- Department of Biotechnology and Animal Science, National Ilan University, Yilan City, Taiwan
| |
Collapse
|
12
|
Ortega-Hernández E, Martinez-Alvarado L, Acosta-Estrada BA, Antunes-Ricardo M. Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties. Foods 2023; 12:4162. [PMID: 38002219 PMCID: PMC10670571 DOI: 10.3390/foods12224162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/02/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
It has been reported that pineapple (Ananas comosus) contains healthy nutrients and phytochemicals associated with antioxidant and anti-inflammatory capacities. However, a substantial amount of pineapple residue is produced due to a lack of valorization applications at the industrial scale, resulting in the loss of valuable nutrients. Solid-state fermentation (SSF) is proposed as an innovative strategy to enhance the release of bound phenolics from pineapple residues. In this work, the effects of SSF of pineapple peels with Lactobacillus plantarum, Lactobacillus rhamnosus, and Aspergillus oryzae on the release of phenolic compounds and their antioxidant and anti-inflammatory activities were evaluated, respectively. Pineapple peel extracts after SSF showed an increase in the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and anti-inflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Therefore, SSF of pineapple peels with L. plantarum, L. rhamnosus, and A. oryzae thrives as a new approach for the production of secondary metabolites with remarkable biological benefits, which can be the precursors for novel biofortified and nutraceutical-enriched foods that meet the needs of the most demanding and health-conscious consumers.
Collapse
Affiliation(s)
- Erika Ortega-Hernández
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Lucio Martinez-Alvarado
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Beatriz A. Acosta-Estrada
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| |
Collapse
|
13
|
Kwak SH, Kim H, Jeon JH, Pal K, Kang DH, Kim D. Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus. AMB Express 2023; 13:94. [PMID: 37689820 PMCID: PMC10492770 DOI: 10.1186/s13568-023-01600-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Accepted: 08/26/2023] [Indexed: 09/11/2023] Open
Abstract
Solid-state fermentation (SSF) was used to enhance the bioactive compounds and biological properties of food materials, such as buckwheat, turmeric, and ginseng. This study was investigated the effects of SSF for up to 10 days using Rhizopus oligosporus on Yerba mate (Ilex paraguariensis St. Hilaire). The total phenolic content of Yerba mate rose to 20% after 1 day fermentation. The saponin contents of Yerba mate rose to 38% after 7 day fermentation. Furthermore, chlorogenic acid, caffeic acid, and caffeine levels were increased up to 27.74% by fermentation, as determined by UPLC-MS analysis. ORAC and FRAP assays showed that the antioxidant activities of Yerba mate were enhanced 1.9- and 1.14-fold after 1 day fermentation. In addition, its inhibitory activities against yeast α-glucosidase and nitric oxide release in LPS-stimulated RAW264.7 cells were higher than in the unfermented Yerba mate. Moreover, taste sensory analysis using an electronic tongue sensory system showed that the flavor of Yerba mate after 1 day fermentation was similar to that of the unfermented Yerba mate. These results suggested that solid fermentation using R. oligosporus is conducive to producing Yerba mate with enhanced biological properties.
Collapse
Affiliation(s)
- So-Hyung Kwak
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hayeong Kim
- The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Ji Hyeon Jeon
- Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, 769008, India
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Doman Kim
- The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea.
- Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, Gangwon-do, 25354, Republic of Korea.
- Fervere Campus Corporation, Gangwon-do, 25354, Republic of Korea.
| |
Collapse
|
14
|
de Cássia Spacki K, Novi DMP, de Oliveira-Junior VA, Durigon DC, Fraga FC, dos Santos LFO, Helm CV, de Lima EA, Peralta RA, de Fátima Peralta Muniz Moreira R, Corrêa RCG, Bracht A, Peralta RM. Improving Enzymatic Saccharification of Peach Palm ( Bactris gasipaes) Wastes via Biological Pretreatment with Pleurotus ostreatus. PLANTS (BASEL, SWITZERLAND) 2023; 12:2824. [PMID: 37570978 PMCID: PMC10420912 DOI: 10.3390/plants12152824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/26/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023]
Abstract
The white-rot fungus Pleurotus ostreatus was used for biological pretreatment of peach palm (Bactris gasipaes) lignocellulosic wastes. Non-treated and treated B. gasipaes inner sheaths and peel were submitted to hydrolysis using a commercial cellulase preparation from T. reesei. The amounts of total reducing sugars and glucose obtained from the 30 d-pretreated inner sheaths were seven and five times higher, respectively, than those obtained from the inner sheaths without pretreatment. No such improvement was found, however, in the pretreated B. gasipaes peels. Scanning electronic microscopy of the lignocellulosic fibers was performed to verify the structural changes caused by the biological pretreatments. Upon the biological pretreatment, the lignocellulosic structures of the inner sheaths were substantially modified, making them less ordered. The main features of the modifications were the detachment of the fibers, cell wall collapse and, in several cases, the formation of pores in the cell wall surfaces. The peel lignocellulosic fibers showed more ordered fibrils and no modification was observed after pre-treatment. In conclusion, a seven-fold increase in the enzymatic saccharification of the Bactris gasipaes inner sheath was observed after pre-treatment, while no improvement in enzymatic saccharification was observed in the B. gasipaes peel.
Collapse
Affiliation(s)
- Kamila de Cássia Spacki
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil; (K.d.C.S.); (D.M.P.N.); (V.A.d.O.-J.); (L.F.O.d.S.); (A.B.)
| | - Danielly Maria Paixão Novi
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil; (K.d.C.S.); (D.M.P.N.); (V.A.d.O.-J.); (L.F.O.d.S.); (A.B.)
| | - Verci Alves de Oliveira-Junior
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil; (K.d.C.S.); (D.M.P.N.); (V.A.d.O.-J.); (L.F.O.d.S.); (A.B.)
| | - Daniele Cocco Durigon
- Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis 88040-900, Brazil; (D.C.D.); (R.A.P.)
| | - Fernanda Cristina Fraga
- Departamento de Engenharia Química, Universidade Federal de Santa Catarina, Florianópolis 88040-900, Brazil; (F.C.F.); (R.d.F.P.M.M.)
| | - Luís Felipe Oliva dos Santos
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil; (K.d.C.S.); (D.M.P.N.); (V.A.d.O.-J.); (L.F.O.d.S.); (A.B.)
| | | | | | - Rosely Aparecida Peralta
- Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis 88040-900, Brazil; (D.C.D.); (R.A.P.)
| | | | - Rúbia Carvalho Gomes Corrêa
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação—ICETI, Universidade Cesumar—UNICESUMAR, Maringá 87050-900, Brazil;
| | - Adelar Bracht
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil; (K.d.C.S.); (D.M.P.N.); (V.A.d.O.-J.); (L.F.O.d.S.); (A.B.)
| | - Rosane Marina Peralta
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil; (K.d.C.S.); (D.M.P.N.); (V.A.d.O.-J.); (L.F.O.d.S.); (A.B.)
| |
Collapse
|
15
|
Naik B, Kumar V, Goyal SK, Dutt Tripathi A, Mishra S, Joakim Saris PE, Kumar A, Rizwanuddin S, Kumar V, Rustagi S. Pullulanase: unleashing the power of enzyme with a promising future in the food industry. Front Bioeng Biotechnol 2023; 11:1139611. [PMID: 37449089 PMCID: PMC10337586 DOI: 10.3389/fbioe.2023.1139611] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Accepted: 06/13/2023] [Indexed: 07/18/2023] Open
Abstract
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well as other carbohydrates to produce glucose, maltose, and maltotriose syrups, which have important uses in food and other related sectors. However, very less reports are available on pullulanase production from native strains because of low yield issues. In line with the increasing demands for pullulanase, it has become important to search for novel pullulanase-producing microorganisms with high yields. Moreover, high production costs and low yield are major limitations in the industrial production of pullulanase enzymes. The production cost of pullulanase by using the solid-state fermentation (SSF) process can be minimized by selecting agro-industrial waste. This review summarizes the types, sources, production strategies, and potential applications of pullulanase in different food and other related industries. Researchers should focus on fungal strains producing pullulanase for better yield and low production costs by using agro-waste. It will prove a better enzyme in different food processing industries and will surely reduce the cost of products.
Collapse
Affiliation(s)
- Bindu Naik
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Uttarakhand, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - S. K. Goyal
- Department of Agricultural Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Sadhna Mishra
- Faculty of Agricultural Sciences, GLA University, Mathura, India
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Akhilesh Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - Sheikh Rizwanuddin
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Uttarakhand, India
| | - Vivek Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, India
| | - Sarvesh Rustagi
- Department of Food Technology, UCLAS, Uttaranchal University, Dehradun, India
| |
Collapse
|
16
|
Canatar M, Tufan HNG, Ünsal SBE, Koc CY, Ozcan A, Kucuk G, Basmak S, Yatmaz E, Germec M, Yavuz I, Turhan I. Inulinase and fructooligosaccharide production from carob using Aspergillus niger A42 (ATCC 204447) under solid-state fermentation conditions. Int J Biol Macromol 2023:125520. [PMID: 37353118 DOI: 10.1016/j.ijbiomac.2023.125520] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/06/2023] [Accepted: 06/20/2023] [Indexed: 06/25/2023]
Abstract
This study aimed to the production of inulinase and fructooligosaccharides (FOSs) from carob under the solid-state fermentation (SSF) conditions by using Plackett-Burman Design (PBD). Based on the results the maximum inulinase and specific inulinase activities were 249.98 U/mL and 318.29 U/mg protein, respectively. When the fructooligosaccharide (FOS) results were evaluated, the maximum values of 1,1,1-Kestopentaose, 1,1-Kestotetraose, and 1-Kestose were 182.01, 506.16, 132.16 ppm while the lowest and highest total FOS values were 179.35 and 516.66 ppm, respectively. On the other hand, it was observed that the maximum inulinase activity was found at the center points of the design. Therefore, validation fermentations were carried out at center point conditions. Subsequently, the yielded bulk enzyme extracts were partially purified using Spin-X UF membranes with 10, 30, and 50 kDa cut-off values. After purification, the maximum inulinase activity was 247.30 U/mg using a 50 kDa cut-off value. Followed by this process, the purified enzyme was used to produce FOSs and the results indicated that the maximum total FOS amount was 28,712.70 ppm. Consequently, this study successfully demonstrates that Aspergillus niger A42 inulinase produced from carob under the SSF conditions can be used in FOSs production.
Collapse
Affiliation(s)
- Muge Canatar
- Manavgat Vocational School, Akdeniz University, Manavgat, Antalya 07600, Turkey
| | | | | | - Cansu Yılmazer Koc
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ali Ozcan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Gokce Kucuk
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Selin Basmak
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ercan Yatmaz
- Göynük Culinary Arts Vocational School, Akdeniz University, Kemer, Antalya 07994, Turkey
| | - Mustafa Germec
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey
| | - Ibrahim Yavuz
- Technical Sciences Vocational School, Department Of Plant And Animal Production, Organic Agriculture Pr, Akdeniz University, Antalya 07058, Turkey
| | - Irfan Turhan
- Department of Food Engineering, Akdeniz University, Antalya 07058, Turkey.
| |
Collapse
|
17
|
Mattedi A, Sabbi E, Farda B, Djebaili R, Mitra D, Ercole C, Cacchio P, Del Gallo M, Pellegrini M. Solid-State Fermentation: Applications and Future Perspectives for Biostimulant and Biopesticides Production. Microorganisms 2023; 11:1408. [PMID: 37374910 PMCID: PMC10304952 DOI: 10.3390/microorganisms11061408] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/29/2023] Open
Abstract
With the expansion of the green products market and the worldwide policies and strategies directed toward a green revolution and ecological transition, the demand for innovative approaches is always on the rise. Among the sustainable agricultural approaches, microbial-based products are emerging over time as effective and feasible alternatives to agrochemicals. However, the production, formulation, and commercialization of some products can be challenging. Among the main challenges are the industrial production processes that ensure the quality of the product and its cost on the market. In the context of a circular economy, solid-state fermentation (SSF) might represent a smart approach to obtaining valuable products from waste and by-products. SSF enables the growth of various microorganisms on solid surfaces in the absence or near absence of free-flowing water. It is a valuable and practical method and is used in the food, pharmaceutical, energy, and chemical industries. Nevertheless, the application of this technology in the production of formulations useful in agriculture is still limited. This review summarizes the literature dealing with SSF agricultural applications and the future perspective of its use in sustainable agriculture. The survey showed good potential for SSF to produce biostimulants and biopesticides useful in agriculture.
Collapse
Affiliation(s)
- Alessandro Mattedi
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Enrico Sabbi
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Beatrice Farda
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Rihab Djebaili
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Debasis Mitra
- Department of Microbiology, Raiganj University, Raiganj 733134, India;
| | - Claudia Ercole
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Paola Cacchio
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Maddalena Del Gallo
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| | - Marika Pellegrini
- Department of Life, Health and Environmental Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (A.M.); (E.S.); (B.F.); (R.D.); (C.E.); (P.C.); (M.D.G.)
| |
Collapse
|
18
|
Souza Filho PF, Dos Santos ES. Solid-State Fermentation of Steam-Exploded Opuntia ficus-indica Cladodes Using Trichoderma reesei CCT-2768 for the Production of Cellulolytic Enzymes. Appl Biochem Biotechnol 2023; 195:1675-1698. [PMID: 36367617 DOI: 10.1007/s12010-022-04222-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/21/2022] [Indexed: 11/13/2022]
Abstract
The sustainable development of the drylands, i.e., regions with limited availability of water, depends on the exploitation of the few biomass types that can thrive in such conditions, such as the Opuntia ficus-indica, a plant of the Cactaceae family. In the present study, the cladodes of O. ficus-indica were used as a substrate by the fungus Trichoderma reesei CCT-2768 for the production of cellulolytic enzymes through solid-state fermentation. Firstly, the extraction of the mucilage, soluble components of industrial interest, was evaluated. Temperature, water-to-biomass ratio, and time of mixture were varied using an experimental design and impacted, especially, the pectin removal. Then, the lignocellulosic residue was used for the production of enzymes; the effect of the water activity, biomass pretreatment, mineral supplementation, temperature, and inoculum size on the enzymatic production were investigated using two sets of experimental designs. The steam explosion pretreatment exposed the fiber to the microbial action and boosted the enzyme production, provided that the medium was supplemented with salts. This combination has improved the production of xylanase, CMCase, FPase, and polygalacturonase by 27, 62, 98, and 185%, respectively. The temperature of 35 °C was determined as the optimal for the production of FPase, xylanase, and polygalacturonase, while no effect was observed on the production of CMCase and β-glucosidase. The optimization of the enzymatic production performed in this study can potentially provide a new application for the Opuntia biomass and improve the sustainable development of the drylands.
Collapse
Affiliation(s)
- Pedro F Souza Filho
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, 59078-970, Natal, Brazil. .,Chemical Engineering Department, Federal University of Pernambuco, 50740-590, Recife, Brazil.
| | - Everaldo S Dos Santos
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, 59078-970, Natal, Brazil
| |
Collapse
|
19
|
Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Abstract
Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.
Collapse
|
20
|
Pinheiro LZ, da Silva FF, Queiroz MSR, Aguieiras ECG, Cipolatti EP, da Silva AS, Bassut J, Seldin L, Guimarães DO, Freire DMG, de Souza ROMA, Leal ICR. Activity of endophytic fungi in enantioselective biotransformation of chiral amines: New approach for solid-state fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
21
|
Upcycling of carrot discards into prebiotics (fructooligosaccharides) as high value food ingredients. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.01.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
|
22
|
Optimization of Solid-State Fermentation Conditions of Quercus liaotungensis by Bacillus subtilis. FERMENTATION 2023. [DOI: 10.3390/fermentation9010075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The current study aimed to investigate the solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS). The parameters included the inoculation amount, the soybean meal addition amount, the fermentation temperature and the ratio of material to water. The optimal process was determined based on the nutritional value, tannin content and DPPH clearance of QL after fermentation. The results showed that: (1) The parameters of the optimal process included inoculating 106 BS per gram of QL, then adding 10% soybean meal, the ratio of material to the water of 100:80, and temperature at 33 °C for 72 h. (2) In the optimum fermentation conditions, the crude fiber content, and the ether extract content of QL decreased by 66.94% and 66.96%, respectively (p < 0.05). Moreover, the crude protein content and the ash content increased by 65.81% and 4.63%, respectively, after fermentation (p < 0.05). Additionally, the tannin content decreased by 62.77% (p < 0.05), and the DPPH scavenging rate decreased by 45.45% (p < 0.05) after fermentation, respectively. In summary, the QL significantly improved the nutritional value after the solid-state fermentation with BS.
Collapse
|
23
|
Wittner N, Slezsák J, Broos W, Geerts J, Gergely S, Vlaeminck SE, Cornet I. Rapid lignin quantification for fungal wood pretreatment by ATR-FTIR spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 285:121912. [PMID: 36174400 DOI: 10.1016/j.saa.2022.121912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/16/2022] [Accepted: 09/18/2022] [Indexed: 06/16/2023]
Abstract
Lignin determination in lignocellulose with the conventional two-step acid hydrolysis method is highly laborious and time-consuming. However, its quantification is crucial to monitor fungal pretreatment of wood, as the increase of acid-insoluble lignin (AIL) degradation linearly correlates with the achievable enzymatic saccharification yield. Therefore, in this study, a new attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy method was developed to track fungal delignification in an easy and rapid manner. Partial least square regression (PLSR) with cross-validation (CV) was applied to correlate the ATR-FTIR spectra with the AIL content (19.9 %-27.1 %). After variable selection and normalization, a PLSR model with a high coefficient of determination (RCV2 = 0.87) and a low root mean square (RMSECV = 0.60 %) were obtained despite the heterogeneous nature of the fungal solid-state fermentation. These results show that ATR-FTIR can reliably predict the AIL content in fungus-treated wood while being a high-throughput method. This novel method can facilitate the transition to the wood-based economy.
Collapse
Affiliation(s)
- Nikolett Wittner
- Research Group of Biochemical Wastewater Valorization and Engineering, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerpen, Belgium
| | - János Slezsák
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - Waut Broos
- Research Group of Biochemical Wastewater Valorization and Engineering, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerpen, Belgium
| | - Jordi Geerts
- Research Group of Biochemical Wastewater Valorization and Engineering, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerpen, Belgium
| | - Szilveszter Gergely
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - Siegfried E Vlaeminck
- Research Group of Sustainable Energy, Air and Water Technology, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerpen, Belgium
| | - Iris Cornet
- Research Group of Biochemical Wastewater Valorization and Engineering, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerpen, Belgium.
| |
Collapse
|
24
|
TUTAL T, YEŞİLADA Ö, BORAN F. Laccase Production of Newly Isolated Trametes versicolor under Batch, Repeated-Batch, and Solid-State Fermentation Processes. COMMAGENE JOURNAL OF BIOLOGY 2022. [DOI: 10.31594/commagene.1197055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In this study, the laccase production ability of the newly isolated Trametes versicolor strain was investigated in three different fermentation processes. In all three fermentation processes, the fungus was able to produce the laccase enzyme. During the solid-state fermentation process 13.21 U/mL laccase activity was detected on the 20th day in the 10 mM copper-containing medium, while this value reached to 27.30 U/mL in the medium containing 0.5 mM ABTS+10 mM copper. During the liquid batch fermentation process, laccase activity was significantly induced in the medium containing 1 mM copper and the laccase activities reached 2.25, 19.83 and 24.57 U/mL compared to the medium without copper on the 3rd, 6th, and 9th days, respectively. ABTS and xylidine induced the laccase production of this strain at a much lower level than copper. The liquid repeated-batch process also significantly induced the laccase production. While low level of enzyme activities were detected in a copper-free medium, laccase activities were induced in the copper-containing medium and the activity increased from 0.66 U/mL to 9.87 U/mL at the 6th use of the pellets. Copper was detected as an effective inducer for laccase production in all fermentation processes and activity staining after native polyacrylamide gel electrophoresis clearly showed the active laccase bands. The results revealed that this strain is a good laccase producer and the laccase production yield varies depending on the fermentation process, production time, and inducer used.
Collapse
|
25
|
Bajić B, Vučurović D, Vasić Đ, Jevtić-Mučibabić R, Dodić S. Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods 2022; 12:107. [PMID: 36613323 PMCID: PMC9818480 DOI: 10.3390/foods12010107] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/02/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.
Collapse
Affiliation(s)
- Bojana Bajić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Damjan Vučurović
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Đurđina Vasić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Rada Jevtić-Mučibabić
- Institute for Food Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Siniša Dodić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
26
|
Ding L, Zhao M, Zhao X, Chen G, Jiang Q, Liu M, Xiong Y, Zhang X, Wang X, Wei Y, Zheng Y, Li W. Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Li Ding
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Meng‐Meng Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Xiao‐Fang Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Guo‐Yue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Qian‐Tao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Miao Liu
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Yan‐fei Xiong
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Xiu Zhang
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Xiao‐Jun Wang
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Yu‐Ming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - You‐Liang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Wei Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| |
Collapse
|
27
|
Abstract
The single cell protein (SCP) technique has become a popular technology in recent days, which addresses two major issues: increasing world protein deficiency with increasing world population and the generation of substantial industrial wastes with an increased production rate. Global fruit production has increased over the decades. The non-edible parts of fruits are discarded as wastes into the environment, which may result in severe environmental issues. These fruit wastes are rich in fermentable sugars and other essential nutrients, which can be effectively utilized by microorganisms as an energy source to produce microbial protein. Taking this into consideration, this review explores the use of fruit wastes as a substrate for SCP production. Many studies reported that the wastes from various fruits such as orange, sweet orange, mango, banana, pomegranate, pineapple, grapes, watermelon, papaya, and many others are potential substrates for SCP production. These SCPs can be used as a protein supplement in human foods or animal feeds. This paper discusses various aspects in regard to the potential of fruit wastes as a substrate for SCP production.
Collapse
|
28
|
Xiong BJ, Kleinsteuber S, Sträuber H, Dusny C, Harms H, Wick LY. Impact of Fungal Hyphae on Growth and Dispersal of Obligate Anaerobic Bacteria in Aerated Habitats. mBio 2022; 13:e0076922. [PMID: 35638736 PMCID: PMC9239063 DOI: 10.1128/mbio.00769-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Accepted: 05/05/2022] [Indexed: 01/21/2023] Open
Abstract
Anoxic microsites arising in fungal biofilms may foster the presence of obligate anaerobes. Here, we analyzed whether and to which degree hyphae of Coprinopsis cinerea thriving in oxic habitats enable the germination, growth, and dispersal of the obligate anaerobic soil bacterium Clostridium acetobutylicum. Time-resolved optical oxygen mapping, microscopy, and metabolite analysis revealed the formation and persistence of anoxic circum hyphal niches, allowing for spore germination, growth, and fermentative activity of the obligate anaerobe in an otherwise inhabitable environment. Hypoxic liquid films containing 80% ± 10% of atmospheric oxygen saturation around single air-exposed hyphae thereby allowed for efficient clostridial dispersal amid spatially separated (>0.5 cm) anoxic sites. Hyphae hence may serve as good networks for the activity and spatial organization of obligate anaerobic bacteria in oxygenated heterogeneous environments such as soil. IMPORTANCE Although a few studies have reported on the presence of anoxic microniches in fungal biofilms, knowledge of the effects of fungal oxygen consumption on bacterial-fungal interactions is limited. Here, we demonstrate the existence and persistence of oxygen-free zones in air-exposed mycelia enabling spore germination, growth, fermentative activity, and dispersal of the obligate anaerobe. Our study points out a previously overlooked role of aerobic fungi in creating and bridging anoxic microniches in ambient oxic habitats. Air-exposed hyphae hence may act as a scaffold for activity and dispersal of strictly anaerobic microbes. Given the short-term tolerance of strict anaerobes to oxygen and reduced oxygen content in the mycosphere, hyphae can promote spatial organization of both obligate anaerobic and aerobic bacteria. Such finding may be important for a better understanding of previously observed co-occurrences of aerobes and anaerobes in well-aerated habitats such as upland soils.
Collapse
Affiliation(s)
- Bi-Jing Xiong
- Department of Environmental Microbiology, Helmholtz Centre for Environmental Research–UFZ, Leipzig, Germany
| | - Sabine Kleinsteuber
- Department of Environmental Microbiology, Helmholtz Centre for Environmental Research–UFZ, Leipzig, Germany
| | - Heike Sträuber
- Department of Environmental Microbiology, Helmholtz Centre for Environmental Research–UFZ, Leipzig, Germany
| | - Christian Dusny
- Department of Solar Materials, Helmholtz Centre for Environmental Research–UFZ, Leipzig, Germany
| | - Hauke Harms
- Department of Environmental Microbiology, Helmholtz Centre for Environmental Research–UFZ, Leipzig, Germany
| | - Lukas Y. Wick
- Department of Environmental Microbiology, Helmholtz Centre for Environmental Research–UFZ, Leipzig, Germany
| |
Collapse
|
29
|
Mohamed MA, Elkhateeb WA, Daba GM. Rapamycin golden jubilee and still the miraculous drug: a potent immunosuppressant, antitumor, rejuvenative agent, and potential contributor in COVID-19 treatment. BIORESOUR BIOPROCESS 2022; 9:65. [PMID: 35730039 PMCID: PMC9188914 DOI: 10.1186/s40643-022-00554-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 05/27/2022] [Indexed: 11/10/2022] Open
Abstract
Although celebrating its golden jubilee, rapamycin’s importance keeps increasing by the day. Starting as a promising antifungal agent, then as a potent immunosuppressant, strong anticancer drug, and now rapamycin is attracting serious attention as a rejuvenative agent and a possible contributor in treating this era pandemic, COVID-19. Due to its diverse biological activities and promising medical applications, we aimed in this review to put rapamycin under the spot and highlight its discovery, famous microbial producers, reported biological activities, chemical structure, famous analogues, and biosynthesis. Moreover, discuss some rapamycin production approaches including solid-state fermentation, and stressing out producing strain. On the other hand, describe its action mechanism and trials to use it in treatment of COVID-19. Additionally, we highlighted some of the side effects accompanying its use, and describe some approaches reported to minimize these undesired effects. Finally, we report the current status of rapamycin and its analogues in global market, and discuss future prospects of this potent drug.
Collapse
Affiliation(s)
- Mohamed A Mohamed
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries Researches Institute, National Research Centre, El Buhouth St. Dokki, Giza, 12622 Egypt
| | - Waill A Elkhateeb
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries Researches Institute, National Research Centre, El Buhouth St. Dokki, Giza, 12622 Egypt
| | - Ghoson M Daba
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries Researches Institute, National Research Centre, El Buhouth St. Dokki, Giza, 12622 Egypt
| |
Collapse
|
30
|
Duan C, Wang S, Huo R, Li E, Wang M, Ren J, Pan Y, Liu L, Liu G. Sorbicillinoid Derivatives with the Radical Scavenging Activities from the Marine-Derived Fungus Acremonium chrysogenum C10. J Fungi (Basel) 2022; 8:jof8050530. [PMID: 35628785 PMCID: PMC9144096 DOI: 10.3390/jof8050530] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 12/22/2022] Open
Abstract
Sorbicillinoids are a class of structurally diverse hexaketide metabolites with good biological activities. To explore new structural sorbicillinoids and their bioactivities, the marine-derived fungus Acremonium chrysogenum C10 was studied. Three new sorbicillinoid derivatives, acresorbicillinols A–C (1–3), along with five known ones, trichotetronine (4), trichodimerol (5), demethyltrichodimerol (6), trichopyrone (7) and oxosorbicillinol (8), were isolated. The structures of new sorbicillinoids were elucidated by analysis of nuclear magnetic resonance (NMR) and high-resolution electrospray ionization mass spectroscopy (HRESIMS). The absolute configurations of compounds 1–3 were determined by comparison of the experimental and calculated electronic circular dichroism (ECD) spectra. Compound 3 exhibited a strong 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, with the IC50 value ranging from 11.53 ± 1.53 to 60.29 ± 6.28 μM in 24 h. Additionally, compounds 2 and 3 showed moderate activities against Staphylococcus aureus and Cryptococcus neoformans, with IC50 values of 86.93 ± 1.72 and 69.06 ± 10.50 μM, respectively. The boundary of sorbicillinoid biosynthetic gene cluster in A. chrysogenum was confirmed by transcriptional analysis, and the biosynthetic pathway of compounds 1–8 was also proposed. In summary, our results indicated that A. chrysogenum is an important reservoir of sorbicillinoid derivatives, and compound 3 has the potential for new natural agents in DPPH radical scavenging.
Collapse
Affiliation(s)
- Chengbao Duan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shiyuan Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ruiyun Huo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Erwei Li
- China Institutional Center for Shared Technologies and Facilities, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China;
| | - Min Wang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China;
| | - Jinwei Ren
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
| | - Yuanyuan Pan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
- Correspondence: (Y.P.); (L.L.); (G.L.); Tel.: +86-10-64806113 (Y.P.); +86-10-64807043 (L.L.); +86-10-64806017 (G.L.)
| | - Ling Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Correspondence: (Y.P.); (L.L.); (G.L.); Tel.: +86-10-64806113 (Y.P.); +86-10-64807043 (L.L.); +86-10-64806017 (G.L.)
| | - Gang Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (C.D.); (S.W.); (R.H.); (J.R.)
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Correspondence: (Y.P.); (L.L.); (G.L.); Tel.: +86-10-64806113 (Y.P.); +86-10-64807043 (L.L.); +86-10-64806017 (G.L.)
| |
Collapse
|
31
|
RECOVERY OF ELLAGIC ACID FROM MEXICAN RAMBUTAN PEEL BY SOLID-STATE FERMENTATION-ASSISTED EXTRACTION. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
32
|
Application of solid-state fermentation by microbial biotechnology for bioprocessing of agro-industrial wastes from 1970 to 2020: A review and bibliometric analysis. Heliyon 2022; 8:e09173. [PMID: 35368548 PMCID: PMC8971590 DOI: 10.1016/j.heliyon.2022.e09173] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 01/14/2022] [Accepted: 03/18/2022] [Indexed: 11/21/2022] Open
Abstract
This paper reviews the pertinent literature from 1970 to 2020 and presents a bibliometric analysis of research trends in the application of solid-state fermentation in the bioprocessing of agro-industrial wastes. A total 5630 publications of studies on solid-state fermentation that comprised of 5208 articles (92.50%), 340 book chapters (6.04%), 39 preprints (0.69%), 32 proceedings (0.56%), 8 edited books (0.14%) and 3 monographs (0.05%) were retrieved from Dimensions database. A review of the literature indicated that (i) fermentation of solid substrates is variously defined in the literature over the past 50 years, where "solid-state fermentation" is the most dominant research term used, and (ii) key products derived from the valorization of agro-industrial wastes through solid-state fermentation include, among others, enzymes, antioxidants, animal feed, biofuel, organic acids, biosurfactants, etc. Bibliometric analyses with VOSviewer revealed an astronomic increase in publications between 2000 and 2020, and further elucidated the most frequently explored core research topics, the most highly cited publications and authors, and countries/regions with the highest number of citations. The most cited publication between 2010 and 2020 had 382 citations compared to 725 citations for the most cited publication from 1970 to 2020. Ashok Pandey from India was the most published and cited author with 123 publications and 8,613 citations respectively; whereas Bioresource Technology was the most published and cited journal with 233 publications and 12,394 citations. Countries with the most publications and citations are Brazil, France, India, and Mexico. These findings suggest that research in the application of solid-state fermentation for bioprocessing of agro-industrial wastes has gained prominence over the past 50 years. Future perspectives and implications are discussed.
Collapse
|
33
|
Liu W, Dun M, Liu X, Zhang G, Ling J. Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2048009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Weiwei Liu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| | - Mengqian Dun
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| | - Xinyuan Liu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| | - Guoying Zhang
- Shandong University of Traditional Chinese Medicine, Jinan, SD, China
| | - Jianya Ling
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China
| |
Collapse
|
34
|
Wang M, Rong C. Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives. Bioengineered 2022; 13:5892-5902. [PMID: 35188864 PMCID: PMC8973980 DOI: 10.1080/21655979.2022.2040876] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Poly(ε-L-lysine) and poly(L-diaminopropionic acid) are valuable homopoly (amino acids) with antimicrobial properties and mainly produced in submerged fermentation. In this study, we investigated their co-production using waste biomass and spent mushroom substrate in solid-state fermentation. Simultaneous production of poly(L-diaminopropionic acid) and poly(ε-L-lysine) was achieved in a single fermentation process using pearl oyster mushroom residues as substrate, with the supplement of glycerol and corn steep liquor. After optimization of the fermentation parameters, the maximum yield of poly(ε-L-lysine) and poly(L-diaminopropionic acid) reached 51.4 mg/g substrate and 25.4 mg/g substrate, respectively. The optimal fermentation conditions were 70% initial moisture content, pH of 6.5, 30°C and an inoculum size of 14%. Furthermore, the fermentation time was reduced from 8 days to 6 days using repeated-batch solid-state fermentation. Finally, the antimicrobial effects of poly(L-diaminopropionic acid) and poly(ε-L-lysine) were evaluated in freshly pressed grape juice, which indicated tremendous potential of this mixture in its use as biological preservative.
Collapse
Affiliation(s)
- Mingxuan Wang
- Institute of Food Science and Engineering, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, Yangpu District, China
| | - Chunchi Rong
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing,Gulou, China
| |
Collapse
|
35
|
Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity. Metabolites 2022; 12:metabo12030198. [PMID: 35323642 PMCID: PMC8949957 DOI: 10.3390/metabo12030198] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/10/2022] [Accepted: 02/13/2022] [Indexed: 12/16/2022] Open
Abstract
Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota.
Collapse
|
36
|
Abstract
Brewers’ spent grains constitute a valuable byproduct of the beer industry. They are characterized by a rich nutritional composition consisting of around 70% lignocellulosic fibrous material, 20% proteins, 10% lipids, in addition to vitamins, minerals, amino acids, and phenolic compounds. These spent grains are produced in large amounts all through the year, are cheap, and lack economically feasible applications. Nowadays, 70% of these spent grains are used as animal feed, 10% are used for biogas production, and the remaining 20% are disposed in landfills. Due to the aforementioned facts, alternative uses of the brewers’ spent grains are highly sought-after. In fact, this nutrient-rich industrial by-product makes it a very good candidate for valorization through biotechnological processing, particularly microbial fermentation. After applying the needed pretreatments, using brewers’ spent grains as a substrate in submerged and solid-state fermentation of different microorganisms leads to the production of various value-added compounds such as organic acids, amino acids, volatile fatty acids, enzymes, vitamins, second-generation biofuels and other products.
Collapse
|
37
|
Chmelová D, Legerská B, Kunstová J, Ondrejovič M, Miertuš S. The production of laccases by white-rot fungi under solid-state fermentation conditions. World J Microbiol Biotechnol 2022; 38:21. [PMID: 34989891 DOI: 10.1007/s11274-021-03207-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 12/10/2021] [Indexed: 10/19/2022]
Abstract
Laccases (E.C. 1.10.3.2) produced by white-rot fungi (WRF) can be widely used, but the high cost prevents their use in large-scale industrial processes. Finding a solution to the problem could involve laccase production by solid-state fermentation (SSF) simulating the natural growth conditions for WRF. SSF offers several advantages over conventional submerged fermentation (SmF), such as higher efficiency and productivity of the process and pollution reduction. The aim of this review is therefore to provide an overview of the current state of knowledge about the laccase production by WRF under SSF conditions. The focus is on variations in the up-stream process, fermentation and down-stream process and their impact on laccase activity. The variations of up-stream processing involve inoculum preparation, inoculation of the medium and formulation of the propagation and production media. According to the studies, the production process can be shortened to 5-7 days by the selection of a suitable combination of lignocellulosic material and laccase producer without the need for any additional components of the culture medium. Efficient laccase production was achieved by valorisation of wastes as agro-food, municipal wastes or waste generated from wood processing industries. This leads to a reduction of costs and an increase in competitiveness compared to other commonly used methods and/or procedures. There will be significant challenges and opportunities in the future, where SSF could become more efficient and bring the enzyme production to a higher level, especially in new biorefineries, bioreactors and biomolecular/genetic engineering.
Collapse
Affiliation(s)
- Daniela Chmelová
- Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic
| | - Barbora Legerská
- Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic
| | - Jana Kunstová
- Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic
| | - Miroslav Ondrejovič
- Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic.
| | - Stanislav Miertuš
- Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic
| |
Collapse
|
38
|
El Sheikha AF, Ray RC. Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2004161] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Aly Farag El Sheikha
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada
- Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, Nanchang, China
| | - Ramesh C. Ray
- ICAR-Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India
- Centre for Food Biology & Environment Studies, Bhubaneswar, India
| |
Collapse
|
39
|
Degradation potential of different lignocellulosic residues by Trichoderma longibrachiatum and Trichoderma afroharzianum under solid state fermentation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.11.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
40
|
Byanju B, Lamsal B. Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Buddhi Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| |
Collapse
|
41
|
Rayaroth A, Tomar RS, Mishra RK. One step selection strategy for optimization of media to enhance arachidonic acid production under solid state fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
42
|
Sun X, Chen Y, Luo L, Heidari F, Tiffany DG, Urriola PE, Shurson GG, Hu B. Feeding value improvement by co-fermentation of corn-ethanol co-product and agro-industrial residues with Rhizopus oryzae. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.10.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
43
|
Production of poly (l-lactide)-degrading enzyme by Actinomadura keratinilytica strain T16-1 under solid state fermentation using agricultural wastes as substrate. 3 Biotech 2021; 11:512. [PMID: 34926110 DOI: 10.1007/s13205-021-03060-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 11/07/2021] [Indexed: 10/19/2022] Open
Abstract
Poly (l-lactide) (PLLA) is an aliphatic polyester that can be obtained from renewable resources and degraded by various microorganisms. In previous reports, Actinomadura keratinilytica strain T16-1 demonstrated high ability to degrade PLLA under various conditions. PLLA-degrading enzyme production under solid state fermentation has been sparsely studied. PLLA-degrading enzyme production by A. keratinilytica strain T16-1 was investigated using agricultural wastes as substrate under solid state fermentation (SSF). Three agricultural wastes as soybean meal, cassava chips and duckweed were tested as substrates for PLLA-degrading enzyme production by statistical methods using mixture design. Results revealed that using duckweed as the substrate gave the highest enzyme production (138.66 ± 13.57 U/g dry substrate). Maximum enzyme activity of 391.24 ± 15.57 U/g dry substrate was obtained under 10 g duckweed, 10% inoculum size, 7 days of cultivation time, pH 7.0, 2.8% PLLA powder, and 60% moisture content at 45 °C. It can be concluded that duckweed is an inexpensive substrate, which reduces the costs of PLLA-degrading enzyme production, as an alternative to effective water weed management.
Collapse
|
44
|
Teleky BE, Vodnar DC. Recent Advances in Biotechnological Itaconic Acid Production, and Application for a Sustainable Approach. Polymers (Basel) 2021; 13:3574. [PMID: 34685333 PMCID: PMC8539575 DOI: 10.3390/polym13203574] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/13/2021] [Indexed: 12/14/2022] Open
Abstract
Intense research has been conducted to produce environmentally friendly biopolymers obtained from renewable feedstock to substitute fossil-based materials. This is an essential aspect for implementing the circular bioeconomy strategy, expressly declared by the European Commission in 2018 in terms of "repair, reuse, and recycling". Competent carbon-neutral alternatives are renewable biomass waste for chemical element production, with proficient recyclability properties. Itaconic acid (IA) is a valuable platform chemical integrated into the first 12 building block compounds the achievement of which is feasible from renewable biomass or bio-wastes (agricultural, food by-products, or municipal organic waste) in conformity with the US Department of Energy. IA is primarily obtained through fermentation with Aspergillus terreus, but nowadays several microorganisms are genetically engineered to produce this organic acid in high quantities and on different substrates. Given its trifunctional structure, IA allows the synthesis of various novel biopolymers, such as drug carriers, intelligent food packaging, antimicrobial biopolymers, hydrogels in water treatment and analysis, and superabsorbent polymers binding agents. In addition, IA shows antimicrobial, anti-inflammatory, and antitumor activity. Moreover, this biopolymer retains qualities like environmental effectiveness, biocompatibility, and sustainability. This manuscript aims to address the production of IA from renewable sources to create a sustainable circular economy in the future. Moreover, being an essential monomer in polymer synthesis it possesses a continuous provocation in the biopolymer chemistry domain and technologies, as defined in the present review.
Collapse
Affiliation(s)
- Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania;
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| |
Collapse
|
45
|
Sala A, Vittone S, Barrena R, Sánchez A, Artola A. Scanning agro-industrial wastes as substrates for fungal biopesticide production: Use of Beauveria bassiana and Trichoderma harzianum in solid-state fermentation. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 295:113113. [PMID: 34214791 DOI: 10.1016/j.jenvman.2021.113113] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 04/09/2021] [Accepted: 06/16/2021] [Indexed: 06/13/2023]
Abstract
As a waste valorisation option, agro-industrial residues (rice husk, apple pomace, whisky draff, soy fiber, rice fiber, wheat straw, beer draff, orange peel and potato peel) were tested as feasible substrates for fungal conidia production. Solid-state fermentation tests were conducted at laboratory scale (100 g) with Beauveria bassiana or Trichoderma harzianum which conidia are reported to have biopesticide properties. Conidia concentrations with all substrates were at least two orders of magnitude above inoculum except for both fibers, thus demonstrating the possibilities of the proposed waste recovery option. Highest productions were at least 1 × 109 conidia g-1 dry matter for Beauveria bassiana using rice husk or potato peel and higher than 5 × 109 conidia g-1 dry matter for Trichoderma harzianum using beer draff, potato peel or orange pomace. Principal component analysis has been used to understand which parameters affect the most fungal conidia production for an easier evaluation of other similar wastes, being air-filled porosity and initial pH for Beauveria bassiana and cumulative oxygen consumption, initial moisture and total sugar content for Trichoderma harzianum.
Collapse
Affiliation(s)
- Arnau Sala
- GICOM Research Group Department of Chemical, Biological and Environmental Engineering Edifici Q, Carrer de Les Sitges Universitat Autònoma de Barcelona 08193 Bellatera (Cerdanyola Del Vallès), Barcelona, Spain.
| | - Silvana Vittone
- GICOM Research Group Department of Chemical, Biological and Environmental Engineering Edifici Q, Carrer de Les Sitges Universitat Autònoma de Barcelona 08193 Bellatera (Cerdanyola Del Vallès), Barcelona, Spain.
| | - Raquel Barrena
- GICOM Research Group Department of Chemical, Biological and Environmental Engineering Edifici Q, Carrer de Les Sitges Universitat Autònoma de Barcelona 08193 Bellatera (Cerdanyola Del Vallès), Barcelona, Spain.
| | - Antoni Sánchez
- GICOM Research Group Department of Chemical, Biological and Environmental Engineering Edifici Q, Carrer de Les Sitges Universitat Autònoma de Barcelona 08193 Bellatera (Cerdanyola Del Vallès), Barcelona, Spain.
| | - Adriana Artola
- GICOM Research Group Department of Chemical, Biological and Environmental Engineering Edifici Q, Carrer de Les Sitges Universitat Autònoma de Barcelona 08193 Bellatera (Cerdanyola Del Vallès), Barcelona, Spain.
| |
Collapse
|
46
|
Solid-state fermentation enhances inulinase and invertase production by Aspergillus brasiliensis. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.06.014] [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: 11/18/2022]
|
47
|
Matrawy AA, Khalil AI, Marey HS, Embaby AM. Use of Wheat Straw for Value-Added Product Xylanase by Penicillium chrysogenum Strain A3 DSM105774. J Fungi (Basel) 2021; 7:jof7090696. [PMID: 34575734 PMCID: PMC8472069 DOI: 10.3390/jof7090696] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
The present work highlights the valorization of the bulky recalcitrant lignocellulose byproduct wheat straw (WS) for the enhanced production of value-added xylanase by the locally sourced novel Penicillium chrysogenum strain A3 DSM105774 for the first time. The optimized production of xylanase by submerged state of fermentation of WS was achieved using a three-step statistical and sequential approach: one factor at a time (OFAT), Plackett–Burman design (PBD), and Box Behnken design (BBD). Incubation temperature (30 °C), WS, and ammonium sulphate were the key determinants prompting xylanase production; inferred from OFAT. The WS concentration (%(w/v)), yeast extract concentration (%(w/v)), and initial pH of the production medium imposed significant effects (p ≤ 0.05) on the produced xylanase, realized from PBD. The predicted levels of WS concentration, initial pH of the production medium, and yeast extract concentration provoking the ultimate xylanase levels (53.7 U/mL) with an 8.95-fold enhancement, localized by the estimated ridge of the steepest ascent of the ridge analysis path, were 3.8% (w/v), 5.1, and 0.098% (w/v), respectively; 94.7% lab validation. The current data underpin the up-scaling of xylanase production using this eco-friendly, cheap, and robust methodology for the valorization of WS into the value-added product xylanase.
Collapse
Affiliation(s)
- Amira A. Matrawy
- Environmental Studies Department, Institute of Graduate Studies and Research, Alexandria University, Alexandria 21526, Egypt; (A.A.M.); (A.I.K.); (H.S.M.)
| | - Ahmed I. Khalil
- Environmental Studies Department, Institute of Graduate Studies and Research, Alexandria University, Alexandria 21526, Egypt; (A.A.M.); (A.I.K.); (H.S.M.)
| | - Heba S. Marey
- Environmental Studies Department, Institute of Graduate Studies and Research, Alexandria University, Alexandria 21526, Egypt; (A.A.M.); (A.I.K.); (H.S.M.)
| | - Amira M. Embaby
- Biotechnology Department, Institute of Graduate Studies and Research, Alexandria University, Alexandria 21526, Egypt
- Correspondence:
| |
Collapse
|
48
|
Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101168] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
49
|
Tišma M, Žnidaršič-Plazl P, Šelo G, Tolj I, Šperanda M, Bucić-Kojić A, Planinić M. Trametes versicolor in lignocellulose-based bioeconomy: State of the art, challenges and opportunities. BIORESOURCE TECHNOLOGY 2021; 330:124997. [PMID: 33752945 DOI: 10.1016/j.biortech.2021.124997] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/09/2021] [Accepted: 03/10/2021] [Indexed: 06/12/2023]
Abstract
Although Trametes versicolor is one of the most investigated white-rot fungi, the industrial application of this fungus and its metabolites is still far from reaching its full potential. This review aims to highlight the opportunities and challenges for the industrial use of T. versicolor according to the principles of circular bioeconomy. The use of this fungus can contribute significantly to the success of efforts to valorize lignocellulosic waste biomass and industrial lignocellulosic byproducts. Various techniques of T. versicolor cultivation for enzyme production, food and feed production, wastewater treatment, and biofuel production are listed and critically evaluated, highlighting bottlenecks and future perspectives. Applications of T. versicolor crude laccase extracts in wastewater treatment, removal of lignin from lignocellulose, and in various biotransformations are analyzed separately.
Collapse
Affiliation(s)
- Marina Tišma
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR-31000 Osijek, Croatia.
| | - Polona Žnidaršič-Plazl
- University of Ljubljana, Faculty of Chemistry and Chemical Technology, Večna pot 113, SI-1000 Ljubljana, Slovenia
| | - Gordana Šelo
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Ivana Tolj
- Josip Juraj Strossmayer University of Osijek, University Hospital Center of Osijek, Clinical of Internal Medicine, Department of Nephrology, Josipa Hutlera 4, HR-31000 Osijek, Croatia
| | - Marcela Šperanda
- Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Ana Bucić-Kojić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Mirela Planinić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, HR-31000 Osijek, Croatia
| |
Collapse
|
50
|
Gmoser R, Fristedt R, Larsson K, Undeland I, Taherzadeh MJ, Lennartsson PR. From stale bread and brewers spent grain to a new food source using edible filamentous fungi. Bioengineered 2021; 11:582-598. [PMID: 32449450 PMCID: PMC8291841 DOI: 10.1080/21655979.2020.1768694] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi Neurospora intermedia and Rhizopusoryzae. After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced. The total protein content, as analyzed by total amino acids, increased from 16.5% in stale sourdough bread to 21.1% (on dry weight basis) in the final product with an improved relative ratio of essential amino acids. An increase in dietary fiber, minerals (Cu, Fe, Zn) and vitamin E, as well as an addition of vitamin D2 (0.89 µg/g dry weight sample) was obtained compared with untreated stale bread. Furthermore, addition of BSG to the sourdough bread with the aim to improve textural changes after fermentation showed promising outcomes. Cultivation of N. intermedia or R. oryzae on stale sourdough bread mixed with 6.5% or 11.8% BSG, respectively, resulted in fungal-fermented products with similar textural properties to a commercial soybean burger. Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage.
Collapse
Affiliation(s)
- Rebecca Gmoser
- Swedish Centre for Resource Recovery, University of Borås , Borås, Sweden
| | - Rikard Fristedt
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden
| | - Karin Larsson
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden
| | - Ingrid Undeland
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden
| | | | | |
Collapse
|