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Liu D, Zhou M, Tan H, Xiong G, Wang L, Shi L, Li C, Wu W, Qiao Y. Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus. Food Chem 2024; 453:139649. [PMID: 38762947 DOI: 10.1016/j.foodchem.2024.139649] [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: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/21/2024]
Abstract
The effects of ultra-high pressure (UHP) pretreatment (50-250 MPa) on the fish curing were studied. UHP increased the overall volatile compound concentration of cured fish. Among 50-250 MPa five treatment groups, 150 MPa UHP group exhibited the highest total free amino acid content (294.34 mg/100 g) with that of the control group being 92.39 mg/100 g. The activity of cathepsin L was increased under 50-200 MPa UHP treatment (62.28-58.15 U/L), compared with that in the control group (53.80 U/L). UHP treatment resulted in a significant increase in small molecule compounds, especially the amino acid dipeptides and ATP metabolic products. Under UHP treatments, the bacterial phyla Actinobacteriota (1.04-5.25 %), Bacteroidota (0.20-4.47 %), and Deinococcota (0.00-0.05 %) exhibited an increased abundance, and they promoted taste and flavor formation. Our results indicated that UHP is a promising pretreatment method to improve taste and flavour in cured fish by affecting the microorganisms, cathepsin, and proteins.
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Mingzhu Zhou
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Hongyuan Tan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China; School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China.
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2
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Zhang X, Zheng Y, Zhou C, Cao J, Pan D, Cai Z, Wu Z, Xia Q. Comparative physiological and transcriptomic analysis of sono-biochemical control over post-acidification of Lactobacillus delbrueckii subsp. bulgaricus. Food Microbiol 2024; 122:104563. [PMID: 38839237 DOI: 10.1016/j.fm.2024.104563] [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: 01/03/2024] [Revised: 04/27/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024]
Abstract
Thermosonication (UT) prestress treatments combining with varied fermentation patterns has been revealed as an effective method to regulate post-acidification as exerted by Lactobacillus delbrueckii subsp. bulgaricus (L. delbrueckii), but sono-biochemical controlling mechanisms remain elusive. This study employed physiological and transcriptomic analysis to explore the response mechanism of L. delbrueckii to UT-induced microstress (600 W, 33 kHz, 10 min). UT stress-induced inhibition of acidification of L. delbrueckii during (post)-fermentation was first confirmed, relying on the UT process parameters such as stress exposure duration and UT power. The significantly enhanced membrane permeability in cells treated by 600 W for 10 min than the microbes stressed by 420 W for 20 min suggested the higher dependence of UT-derived stresses on the treatment durations, relative to the ultrasonic powers. In addition, ultrasonication treatment-induced changes in cell membrane integrity enhanced and/or disrupted permeability of L. delbrueckii, resulting in an imbalance in intracellular conditions associated with corresponding alterations in metabolic behaviors and fermentation efficiencies. UT-prestressed inoculum exhibited a 21.46% decrease in the membrane potential during the lag phase compared to untreated samples, with an intracellular pH of 5.68 ± 0.12, attributed to the lower activities of H+-ATPase and lactate dehydrogenase due to UT stress pretreatments. Comparative transcriptomic analysis revealed that UT prestress influenced the genes related to glycolysis, pyruvate metabolism, fatty acid synthesis, and ABC transport. The genes encoding 3-oxoacyl-[acyl-carrier-protein] reductases I, II, and III, CoA carboxylase, lactate dehydrogenase, pyruvate oxidase, glucose-6-phosphate isomerase, and glycerol-3-phosphate dehydrogenase were downregulated, thus identifying the relevance of the UT microstresses-downregulated absorption and utilization of carbohydrates with the attenuated fatty acid production and energy metabolisms. These findings could contribute to provide a better understanding of the inactivated effects on the post-acidification of L. delbrueckii by ultrasonic pretreatments, thus providing theoretical basis for the targeted optimization of acidification inhibition efficiencies for yogurt products during chilled preservation processes.
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Affiliation(s)
- Xiaohui Zhang
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China
| | - Changyu Zhou
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Jinxuan Cao
- School of Food and Health, China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China
| | - Daodong Pan
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Zhendong Cai
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Zhen Wu
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China.
| | - Qiang Xia
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China.
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3
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Zhang X, Zheng Y, Zhou C, Cao J, Zhang Y, Wu Z, Pan D, Cai Z, Xia Q. Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation. ULTRASONICS SONOCHEMISTRY 2024; 105:106857. [PMID: 38552299 PMCID: PMC10995858 DOI: 10.1016/j.ultsonch.2024.106857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/14/2024] [Accepted: 03/23/2024] [Indexed: 04/08/2024]
Abstract
This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, the physical-chemical features, adhesion properties, and sensory profiles, acidification kinetics, the contents of major organic acids, and antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels of 0.5-2 oT lower than the control group and a higher lactose content of 0.07 mg/ml as well as unmodified adhesion potential, indicating that the proposed combination method efficiently inhibited post-acidification and delayed lactose metabolism without leading to significant impairment of the probiotic properties. The results of physicochemical analysis showed no significant changes in viscosity, hardness, and color of yogurt. Furthermore, the total phenolic content of UU-treated samples was 98 μg/mL, 1.78 times higher than that of the control, corresponding with the significantly lower IC50 values of DPPH and ABTS radical scavenging activities of the UU group than those of the control group. Observations by fluorescence inverted microscopy demonstrated the obvious adhesion phenomenon with no significant difference found among differentially prepared yogurts. The results of targeted metabolomics indicated the proposed combination strategy significantly modified the microbial metabolism, leading to the delayed utilization of lactose and the inhibited conversion into glucose during post-fermentation, as well as the decreased lactic acid production and a notable shift towards the formation of relatively weak acids such as succinic acid and citric acid. This study confirmed the feasibility of thermosonication-preconditioned LAB inocula, in combination with the use of natural active components from fruit processing byproducts, to alleviate post-acidification in yogurt and to enhance its antioxidant activities as well as simultaneously maintaining sensory features.
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Affiliation(s)
- Xiaohui Zhang
- College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Changyu Zhou
- College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Yifeng Zhang
- Department of Food Safety and Health, School of Advanced Agriculture Sciences, Peking University, Beijing 100871, China
| | - Zhen Wu
- College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China
| | - Zhendong Cai
- College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China.
| | - Qiang Xia
- College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China.
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4
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Papadakis CM, Niebuur BJ, Schulte A. Thermoresponsive Polymers under Pressure with a Focus on Poly( N-isopropylacrylamide) (PNIPAM). LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:1-20. [PMID: 38149782 DOI: 10.1021/acs.langmuir.3c02398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2023]
Abstract
Pressure is a key variable in the phase behavior of responsive polymers, both for applications and from a fundamental point of view. In this feature article, we review recent developments, particularly applications of neutron techniques such as small-angle neutron scattering (SANS) and quasi-elastic neutron scattering (QENS), across the temperature-pressure phase diagram. These are complemented by kinetic SANS experiments following pressure jumps. In the prototype system poly(N-isopropylacrylamide) (PNIPAM), QENS revealed the pressure-dependent characteristics of hydration water around the lower critical solution temperature transition. The size, water content, and inner structure of the mesoglobules formed in the two-phase region depend strongly on pressure, as shown by SANS. Beside these changes at the phase transition, the mesoglobule formation at low pressure is determined by kinetic factors, namely the formation of a polymer-rich, rigid shell, which hampers further growth by coalescence. At high pressure, in contrast, the growth proceeds by diffusion-limited coalescence without any kinetic hindrance. The disintegration of the mesoglobules evolves either via chain release from their surface or via swelling, depending on the osmotic pressure of the water. Moreover, we report on the profound influence of pressure on the cononsolvency effect. In the temperature-pressure frame, the one-phase region is hugely expanded upon the addition of the cosolvent methanol. SANS experiments unveil the enthalpic and entropic contributions to the effective Flory-Huggins interaction parameter between the segments and the solvent mixture. QENS experiments demonstrate an increase in polymer associated water with pressure, whereas methanol is released. Correspondingly, the solvent phase becomes enriched in methanol, providing a mechanism for the breakdown of cononsolvency at a high pressure. Finally, we outline future opportunities for high-pressure studies of thermoresponsive polymers, with a focus on neutron methods.
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Affiliation(s)
- Christine M Papadakis
- TUM School of Natural Sciences, Physics Department, Soft Matter Physics Group, Technical University of Munich, James-Franck-Str. 1, 85748 Garching, Germany
| | - Bart-Jan Niebuur
- TUM School of Natural Sciences, Physics Department, Soft Matter Physics Group, Technical University of Munich, James-Franck-Str. 1, 85748 Garching, Germany
| | - Alfons Schulte
- Department of Physics and College of Optics and Photonics, University of Central Florida, 4111 Libra Drive, Orlando, Florida 32816-2385, United States
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Gholamhosseinpour A, Hashemi SMB, Safari F, Kerboua K. Impact of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 on the safety and bioactive properties of stirred yoghurt during storage. ULTRASONICS SONOCHEMISTRY 2024; 102:106726. [PMID: 38113583 PMCID: PMC10772289 DOI: 10.1016/j.ultsonch.2023.106726] [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: 11/05/2023] [Revised: 12/05/2023] [Accepted: 12/11/2023] [Indexed: 12/21/2023]
Abstract
In this study, the effects of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 (100 W, 30 kHz, 3 min) on the safety and bioactive properties of stirred yoghurt during storage (4 °C for 21 days) were investigated. The results showed that sonicated cultures were more effective in reducing pathogens than untreated ones. The highest antioxidant activity (DPPH and ABTS), α-glucosidase and α-amylase inhibition capacity were found in yoghurt containing sonicated probiotic + sonicated yoghurt starter cultures (P + Y + ). The highest amount of peptides (12.4 mg/g) was found in P + Y + yoghurts at the end of the storage time. There were not significant differences between the exopolysaccharide content of P + Y+ (17.30 mg/L) and P + Y- (17.20 mg/L) yoghurts, although it was significantly (P ≤ 0.05) higher than the other samples. The use of ultrasonicated cultures could enhance the safety of stirred yoghurt and improve its functional and bioactive properties.
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Affiliation(s)
| | | | - Fatemeh Safari
- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran
| | - Kaouther Kerboua
- National Higher School of Technology and Engineering, Department of Process and Energy Engineering, 23005 Annaba, Algeria
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6
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Dong Y, Wang N, Wang S, Wang J, Peng W. A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating. Front Nutr 2023; 10:1168361. [PMID: 37476405 PMCID: PMC10355155 DOI: 10.3389/fnut.2023.1168361] [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: 02/17/2023] [Accepted: 06/15/2023] [Indexed: 07/22/2023] Open
Abstract
Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it's a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.
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Affiliation(s)
- Yulu Dong
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Nan Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Shunmin Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Junzhen Wang
- Academy of Agricultural Science Liang Shan, Liangshan, China
| | - Wenping Peng
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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7
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Wang F, Li L, Li X, Hu X, Zhang B. Pulsed electric field promotes the growth metabolism of aerobic denitrifying bacteria Pseudomonas putida W207-14 by improving cell membrane permeability. ENVIRONMENTAL TECHNOLOGY 2023; 44:2327-2340. [PMID: 35001840 DOI: 10.1080/09593330.2022.2027028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/11/2021] [Indexed: 06/04/2023]
Abstract
The purpose of this study was to explore the stimulation mechanism of low pulsed electric field (PEF) strength treatment to promote the growth metabolism of aerobic denitrifying bacteria Pseudomonas putida W207-14. The results indicated that compared with the control group, the strain W207-14 treated with PEF entered the logarithmic growth phase 5 h earlier, the growth time to reached the maximum cell optical density at 600 nm (OD600) of 1.935 ± 0.04 was only 24 h, which shortened by half. With the reduction of growth time, the metabolic rate of the strain increased significantly, in which the removal efficiency of COD, NO3--N and TN was 97.67 ± 1.12%, 90.34 ± 0.73% and 90.13 ± 0.10% in 24 h, respectively. The maximum nitrate removal rate increased from 3.49 mg/L/h to 7.53 mg/L/h. A large number of cells with simultaneous cell membrane damage and high physiological activity were observed by flow cytometry (FCM) in combination with fluorescence staining analysis, which confirmed the reversible electroporation on the cell membrane of strain W207-14 treated with PEF. Transcriptomic analysis indicated that PEF activated the highly significant differential expression of membrane porin (opdB, opdC, and oprB) and cytochrome oxidoreductase related genes (ccoP, ccoN, cioA and cioB) on the cell membrane, which promoted the transport of nutrients through the cell membrane and electron transfer during aerobic respiration and provided an explanation for the possible mechanism of PEF promoting the growth metabolism of strain W207-14 at the micro level. These results lay a foundation for the practical application of PEF enhanced aerobic denitrification technology.
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Affiliation(s)
- Fan Wang
- School of Resource & Civil Engineering, Northeastern University, Shenyang, People's Republic of China
| | - Liang Li
- School of Resource & Civil Engineering, Northeastern University, Shenyang, People's Republic of China
| | - Xuejie Li
- School of Resource & Civil Engineering, Northeastern University, Shenyang, People's Republic of China
| | - Xiaomin Hu
- School of Resource & Civil Engineering, Northeastern University, Shenyang, People's Republic of China
| | - Bo Zhang
- School of Resource & Civil Engineering, Northeastern University, Shenyang, People's Republic of China
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8
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Influence of Low-Intensity Ultrasound on ε-Polylysine Production: Intracellular ATP and Key Biosynthesis Enzymes during Streptomyces albulus Fermentation. Foods 2022; 11:foods11213525. [DOI: 10.3390/foods11213525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/29/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022] Open
Abstract
The effect of low-intensity sonication treatment on cell growth, ε-polylysine (ε-PL) yield and its biological mechanism were investigated, using a 3-L-jar fermenter coupled with an in situ ultrasonic slot with a Streptomyces albulus strain SAR 14-116. Under ultrasonic conditions (28 kHz, 0.37 W cm−2, 60 min), a high biomass of SAR 14-116 and concentration of ε-PL were realized (i.e., they increased by 14.92% and 28.45%, respectively) when compared with a control. Besides this, ultrasonication increased the mycelia viability and intracellular ATP as well as activities of key enzymes involved in the ε-PL biosynthesis pathway, resulting in an improvement in the production of ε-PL. Data on qRT-PCR revealed that ultrasonication also affected the gene expression of key enzymes in the ε-PL biosynthesis pathway, including ε-PL synthetase (PLS). These outcomes provided the basis for understanding the effects of ultrasound-assisted fermentation on the stimulation of metabolite production and fermentation procedure in a fermenter.
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9
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Ceron-Chafla P, García-Timermans C, de Vrieze J, Ganigué R, Boon N, Rabaey K, van Lier JB, Lindeboom REF. Pre-incubation conditions determine the fermentation pattern and microbial community structure in fermenters at mild hydrostatic pressure. Biotechnol Bioeng 2022; 119:1792-1807. [PMID: 35312065 PMCID: PMC9325544 DOI: 10.1002/bit.28085] [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: 08/26/2021] [Revised: 02/08/2022] [Accepted: 03/05/2022] [Indexed: 11/11/2022]
Abstract
Fermentation at elevated hydrostatic pressure is a novel strategy targeting product selectivity. However, the role of inoculum history and cross-resistance, that is, acquired tolerance from incubation under distinctive environmental stress, remains unclear in high-pressure operation. In our here presented work, we studied fermentation and microbial community responses of halotolerant marine sediment inoculum (MSI) and anaerobic digester inoculum (ADI), pre-incubated in serum bottles at different temperatures and subsequently exposed to mild hydrostatic pressure (MHP; < 10 MPa) in stainless steel reactors. Results showed that MHP effects on microbial growth, activity, and community structure were strongly temperature-dependent. At moderate temperature (20°C), biomass yield and fermentation were not limited by MHP; suggesting a cross-resistance effect from incubation temperature and halotolerance. Low temperatures (10°C) and MHP imposed kinetic and bioenergetic limitations, constraining growth and product formation. Fermentation remained favorable in MSI at 28°C and ADI at 37°C, despite reduced biomass yield resulting from maintenance and decay proportionally increasing with temperature. Microbial community structure was modified by temperature during the enrichment, and slight differences observed after MHP-exposure did not compromise functionality. Results showed that the relation incubation temperature-halotolerance proved to be a modifier of microbial responses to MHP and could be potentially exploited in fermentations to modulate product/biomass ratio.
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Affiliation(s)
- Pamela Ceron-Chafla
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, the Netherlands
| | - Cristina García-Timermans
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium
| | - Jo de Vrieze
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium.,Division of Soil and Water Management, Department of Earth and Environmental Sciences, KU Leuven, Leuven, Belgium.,Bio- and Chemical Systems Technology, Reactor Engineering and Safety (CREaS), Department of Chemical Engineering, KU Leuven, Leuven, Belgium
| | - Ramon Ganigué
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium
| | - Nico Boon
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium
| | - Korneel Rabaey
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium.,Center for Advanced Process Technology for Urban Resource Recovery, Ghent, Belgium
| | - Jules B van Lier
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, the Netherlands
| | - Ralph E F Lindeboom
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, the Netherlands
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10
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ZHAO H, ZHENG Z, ZHANG M, WANG Y, ZHANG M, YANG Z. Fermentation optimization of rennet-producing Bacillus amyloliquefaciens GSBa-1 for high-density culture and its kinetic model. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Hua ZHAO
- Beijing Technology and Business University, P. R. China
| | - Zhe ZHENG
- Beijing Technology and Business University, P. R. China
| | - Man ZHANG
- Beijing Technology and Business University, P. R. China
| | - Yihui WANG
- Beijing Technology and Business University, P. R. China
| | - Min ZHANG
- Beijing Technology and Business University, P. R. China
| | - Zhennai YANG
- Beijing Technology and Business University, P. R. China
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11
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Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2263. [PMID: 34834623 PMCID: PMC8623731 DOI: 10.3390/plants10112263] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/13/2021] [Accepted: 10/17/2021] [Indexed: 06/01/2023]
Abstract
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
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Affiliation(s)
- Ancuța-Liliana Keșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Cosmin Dărab
- Department of Electric Power Systems, Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400027 Cluj-Napoca, Romania;
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 10 Victoriei Blv., 550024 Sibiu, Romania;
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
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12
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Kanafusa S, Uhlig E, Uemura K, Gómez Galindo F, Håkansson Å. The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Teferra TF. Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review. Heliyon 2021; 7:e07459. [PMID: 34286131 PMCID: PMC8273407 DOI: 10.1016/j.heliyon.2021.e07459] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/07/2021] [Accepted: 06/29/2021] [Indexed: 10/25/2022] Open
Abstract
Background Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20-25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability. Objectives This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns. Data and discussions There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60-75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90-95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders. Summary and conclusion Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.
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Affiliation(s)
- Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University, P. O. Box 05 C/O, Hawassa, Ethiopia
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14
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Ceron-Chafla P, Chang YT, Rabaey K, van Lier JB, Lindeboom REF. Directional Selection of Microbial Community Reduces Propionate Accumulation in Glycerol and Glucose Anaerobic Bioconversion Under Elevated pCO 2. Front Microbiol 2021; 12:675763. [PMID: 34220760 PMCID: PMC8242345 DOI: 10.3389/fmicb.2021.675763] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022] Open
Abstract
Volatile fatty acid accumulation is a sign of digester perturbation. Previous work showed the thermodynamic limitations of hydrogen and CO2 in syntrophic propionate oxidation under elevated partial pressure of CO2 (pCO2). Here we study the effect of directional selection under increasing substrate load as a strategy to restructure the microbial community and induce cross-protection mechanisms to improve glucose and glycerol conversion performance under elevated pCO2. After an adaptive laboratory evolution (ALE) process, viable cell density increased and predominant microbial groups were modified: an increase in Methanosaeta and syntrophic propionate oxidizing bacteria (SPOB) associated with the Smithella genus was found with glycerol as the substrate. A modest increase in SPOB along with a shift in the predominance of Methanobacterium toward Methanosaeta was observed with glucose as the substrate. The evolved inoculum showed affected diversity within archaeal spp. under 5 bar initial pCO2; however, higher CH4 yield resulted from enhanced propionate conversion linked to the community shifts and biomass adaptation during the ALE process. Moreover, the evolved inoculum attained increased cell viability with glucose and a marginal decrease with glycerol as the substrate. Results showed differences in terms of carbon flux distribution using the evolved inoculum under elevated pCO2: glucose conversion resulted in a higher cell density and viability, whereas glycerol conversion led to higher propionate production whose enabled conversion reflected in increased CH4 yield. Our results highlight that limited propionate conversion at elevated pCO2 resulted from decreased cell viability and low abundance of syntrophic partners. This limitation can be mitigated by promoting alternative and more resilient SPOB and building up biomass adaptation to environmental conditions via directional selection of microbial community.
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Affiliation(s)
- Pamela Ceron-Chafla
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, Netherlands
| | - Yu-Ting Chang
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, Netherlands
| | - Korneel Rabaey
- Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium.,Center for Advanced Process Technology for Urban Resource Recovery, Ghent, Belgium
| | - Jules B van Lier
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, Netherlands
| | - Ralph E F Lindeboom
- Sanitary Engineering Section, Department of Water Management, Delft University of Technology, Delft, Netherlands
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15
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Purified lactases versus whole-cell lactases-the winner takes it all. Appl Microbiol Biotechnol 2021; 105:4943-4955. [PMID: 34115184 DOI: 10.1007/s00253-021-11388-7] [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: 02/24/2021] [Revised: 05/25/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
Lactose-free dairy products are in great demand worldwide due to the high prevalence of lactose intolerance. To make lactose-free dairy products, commercially available β-galactosidase enzymes, also termed lactases, are used to break down lactose to its constituent monosaccharides, glucose and galactose. In this mini-review, the characteristics of lactase enzymes, their origin, and ways of use are discussed in light of their potential for hydrolyzing lactose. We also discuss whole-cell lactase catalysts, which appear to have great potential in terms of cost reduction and convenience, and which are more natural alternatives to purified enzymes. Lactic acid bacteria (LAB) already used in food fermentations seem to be optimal candidates for whole-cell lactases. However, they have not been industrially exploited yet due to technical hurdles. For whole-cell lactases to be efficient, the lactase enzymes inside the cells must be made available for lactose hydrolysis, and thus, cells need to be permeabilized or disrupted prior to use. Here we review state-of-the-art approaches for disrupting or permeabilizing microorganisms. Lastly, based on recent scientific achievements, we propose a novel, resource-efficient, and low-cost scenario for achieving lactose hydrolysis at a dairy plant using a LAB whole-cell lactase.Key points• Lactases (β-galactosidase) are essential for producing lactose-free dairy products• Novel permeabilization techniques facilitate the use of LAB lactases• Whole-cell lactase catalysts have great potential for reducing costs and resources Graphical abstract.
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16
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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17
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Gavahian M, Mathad GN, Oliveira CAF, Mousavi Khaneghah A. Combinations of emerging technologies with fermentation: Interaction effects for detoxification of mycotoxins? Food Res Int 2021; 141:110104. [PMID: 33641971 DOI: 10.1016/j.foodres.2021.110104] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/09/2020] [Accepted: 01/02/2021] [Indexed: 11/30/2022]
Abstract
Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving the safety of food products. Nowadays, the food and pharmaceutical industries are using the concept of combined technologies to enhance the product yield by implementing emerging techniques, such as ultrasound, ohmic heating, moderate electric field (MEF), pulsed electric field (PEF) and high-pressure processing, during the fermentation process. While the application of emerging technologies in improving the fermentation process is well explained in this literature, there is a lack of scientific texts discussing the possibility of mycotoxin degradation through the interaction effects of emerging technologies and fermentation. Therefore, this study was undertaken to provide deep insight into applying emerging processing technologies in fermentation, mechanisms and the prospects of innovative combinations of physical and biological techniques for mycotoxins' detoxification. Among various emerging technologies, ultrasound, ohmic heating, MEF, PEF, and cold plasma have shown significant positive effects on fermentation and mycotoxins detoxification, highlighting the possibility of interactions from such combinations to degrade mycotoxins in foods.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan, ROC.
| | - Girish N Mathad
- Department of Tropical Agriculture and International Co-operation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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18
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Xia Q, Zheng Y, Liu Z, Cao J, Chen X, Liu L, Yu H, Barba FJ, Pan D. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Peng K, Koubaa M, Bals O, Vorobiev E. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Res Int 2020; 137:109544. [DOI: 10.1016/j.foodres.2020.109544] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022]
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20
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Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains. Microorganisms 2020; 8:microorganisms8091399. [PMID: 32932961 PMCID: PMC7564850 DOI: 10.3390/microorganisms8091399] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/19/2022] Open
Abstract
This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2–10 min) and pulses (2–10 s). The viable count (4.81–6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strains a positive effect of US was found with a significant growth enhancement (growth index > 120%). The treatment was also able to increase the autoaggregation of some strains, thus suggesting that US could represent a promising way to treat and select nonconventional functional yeasts for food applications.
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21
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Peng K, Koubaa M, Bals O, Vorobiev E. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods 2020; 9:E1146. [PMID: 32825249 PMCID: PMC7555770 DOI: 10.3390/foods9091146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/13/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60-428 V cm-1) were then applied to the culture medium to study the impact of PEF on the cells' behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm-1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.
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Affiliation(s)
- Kaidi Peng
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France
| | - Olivier Bals
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Eugène Vorobiev
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
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22
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Gavahian M, Tiwari BK. Moderate electric fields and ohmic heating as promising fermentation tools. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102422] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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23
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Lu H, Lou H, Hu J, Liu Z, Chen Q. Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms. Compr Rev Food Sci Food Saf 2020; 19:2333-2356. [DOI: 10.1111/1541-4337.12602] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 05/31/2020] [Accepted: 06/05/2020] [Indexed: 12/31/2022]
Affiliation(s)
- Hongyun Lu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Hanghang Lou
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Jingjin Hu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Zhengjie Liu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Qihe Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
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24
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Mota MJ, Lopes RP, Pinto CA, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. The use of different fermentative approaches on Paracoccus denitrificans: Effect of high pressure and air availability on growth and metabolism. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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25
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Lu H, Lou H, Wei T, Liu Z, Jiao Y, Chen Q. Ultrasound enhanced production of mycelia and exopolysaccharide by Agaricus bitorquis (Quél.) Sacc. Chaidam. ULTRASONICS SONOCHEMISTRY 2020; 64:105040. [PMID: 32120239 DOI: 10.1016/j.ultsonch.2020.105040] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/20/2020] [Accepted: 02/16/2020] [Indexed: 06/10/2023]
Abstract
Agaricus bitorquis (Quél.) Sacc. Chaidam (ABSC), is a kind of rare edible macrofungi with a variety of biological ingredients, especially its polysaccharides. However, the low yield limits the popularity and promotion of rare edible macrofungi as well as its macrofungi polysaccharides. Hence, developing a positive and effective cultivation method is of great importance. Herein, an efficient ultrasonic (US) stimulation strategy was developed to improve mycelial growth and exopolysaccharides (EPS) biosynthesis from ABSC in submerged cultivation without light. A time design was employed to illustrate the effect of various process parameters including duration, starting point and times of US irradiation on ABSC productivity. 5 min US treatment for once upon ABSC after fermentation for 48 h could significantly improve EPS production and mycelia growth by above 26% and 15.03%, respectively. Furthermore, six times of 5 min US treatment could make the amount of EPS reach 218.78 ± 17.09 mg/g, which was 2.52-fold higher than that of the control. Moreover, the enhanced effect induced by US was further expounded by fermentation kinetics. Besides, the US treatment could increase mycelia permeability, change structure and reduce mycelial diameter to promote mass transfer, resulting in the improvement of EPS production and mycelia accumulation. The results demonstrated that the present proposed US intensification approach could be useful to boost up the fermentation of ABSC, which possibly applied to yield increase and fermentation product acquisition of macrofungi.
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Affiliation(s)
- Hongyun Lu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Hanghang Lou
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Tianyu Wei
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Zhengjie Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yingchun Jiao
- Agriculture and Animal Husbandry College, Qinghai University, Xining 810016, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
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26
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Barba FJ, Garcia C, Fessard A, Munekata PE, Lorenzo JM, Aboudia A, Ouadia A, Remize F. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1756844] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain
| | - Cyrielle Garcia
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Amandine Fessard
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Aouatif Aboudia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Adbelouahab Ouadia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Fabienne Remize
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
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27
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Al Daccache M, Koubaa M, Maroun RG, Salameh D, Louka N, Vorobiev E. Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples. Food Res Int 2020; 129:108840. [PMID: 32036887 DOI: 10.1016/j.foodres.2019.108840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 01/26/2023]
Abstract
Hanseniaspora sp. yeast was stimulated using pulsed electric field (PEF) during the different fermentation phases. The impact of PEF parameters on the growth rate and substrate consumption was studied. The PEF intensities chosen for this study were mainly in the range of 72-285 V cm-1. A PEF treatment chamber was designed for this study with a ratio of 1:50 between the volume of the fermenter and the volume of the chamber. It allows the recycling of the culture medium using a peristaltic pump, and the yeast treatment by PEF during the fermentation. The continuous circulation of the medium allows avoiding the increase of the temperature inside the fermenter, the cell aggregation, as well as the agitation and the scale-up issues that are associated with the PEF treatment of the entire volume in batch mode. The maximal yeast growth rate was obtained using an electric field strength of 285 V cm-1 applied during both Lag and early exponential phase, and Log phase. This observation was accompanied by a faster consumption of glucose in the medium during the fermentation. Besides, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the Lag and early exponential phase than the Log phase. The results obtained exposed the great benefit of stimulating Hanseniaspora sp. yeast using moderate PEF as it reduces the fermentation time along with increasing the biomass concentration.
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Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France; Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France.
| | - Richard G Maroun
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Dominique Salameh
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Nicolas Louka
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France
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Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03428-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractThe goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of Streptococcus thermophilus DIL 5218 and Lactobacillus delbrueckii subsp. bulgaricus DSMZ 20081T with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase λpH, the maximum pH change rate µmax, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control λpH. In contrast the maximum pH change rate µmax and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of S. thermophilus DIL 5218 and an enhanced proteolytic phenotype in L. delbrueckii subsp. bulgaricus DSMZ 20081T.
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Al Daccache M, Koubaa M, Salameh D, Vorobiev E, Maroun RG, Louka N. Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102258] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2019; 60:2887-2913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.
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Leneveu-Jenvrin C, Charles F, Barba FJ, Remize F. Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables. Crit Rev Food Sci Nutr 2019; 60:2837-2855. [PMID: 31547681 DOI: 10.1080/10408398.2019.1664979] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approach. Biological control refers to postharvest control of pathogens using microbial cultures. With respect to application of biological control for increasing the shelf-life of food, the term biopreservation is favored, although the approach is identical. The methods for screening and development of biocontrol agents differ greatly according to their intended application, but the efficacy of all current approaches following scale-up to commercial conditions is recognized as insufficient. The combination of biological and physical methods to maintain quality has the potential to overcome the limitations of current approaches. This review compares biocontrol and biopreservation approaches, alone and in combination with physical methods. The recent increase in the use of meta-omics approaches and other innovative technologies, has led to the emergence of new strategies to increase the shelf-life of fruit and vegetables, which are also discussed herein.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Florence Charles
- QualiSud, Université d'Avignon, CIRAD, Université Montpellier, Montpellier SupAgro, Université de La Réunion, Avignon, France
| | - Francisco J Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, València, Spain
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
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Veerana M, Lim JS, Choi EH, Park G. Aspergillus oryzae spore germination is enhanced by non-thermal atmospheric pressure plasma. Sci Rep 2019; 9:11184. [PMID: 31371801 PMCID: PMC6673704 DOI: 10.1038/s41598-019-47705-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Accepted: 07/22/2019] [Indexed: 12/15/2022] Open
Abstract
Poor and unstable culture growth following isolation presents a technical barrier to the efficient application of beneficial microorganisms in the food industry. Non-thermal atmospheric pressure plasma is an effective tool that could overcome this barrier. The objective of this study was to investigate the potential of plasma to enhance spore germination, the initial step in fungal colonization, using Aspergillus oryzae, a beneficial filamentous fungus used in the fermentation industry. Treating fungal spores in background solutions of phosphate buffered saline (PBS) and potato dextrose broth (PDB) with micro dielectric barrier discharge plasma using nitrogen gas for 2 and 5 min, respectively, significantly increased the germination percentage. Spore swelling, the first step in germination, was accelerated following plasma treatment, indicating that plasma may be involved in loosening the spore surface. Plasma treatment depolarized spore membranes, elevated intracellular Ca2+ levels, and activated mpkA, a MAP kinase, and the transcription of several germination-associated genes. Our results suggest that plasma enhances fungal spore germination by stimulating spore swelling, depolarizing the cell membrane, and activating calcium and MAPK signaling.
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Affiliation(s)
- Mayura Veerana
- Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, Korea.,Department of Plasma Bioscience and Display, Kwangwoon University, Seoul, 01897, Korea
| | - Jun-Sup Lim
- Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897, Korea
| | - Eun-Ha Choi
- Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, Korea.,Department of Plasma Bioscience and Display, Kwangwoon University, Seoul, 01897, Korea.,Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897, Korea
| | - Gyungsoon Park
- Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, Korea. .,Department of Plasma Bioscience and Display, Kwangwoon University, Seoul, 01897, Korea. .,Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897, Korea.
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34
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Vieira P, Pinto CA, Lopes-da-Silva JA, Remize F, Barba FJ, Marszałek K, Delgadillo I, Saraiva JA. A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Lopes RP, Mota MJ, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. Combined effect of pressure and temperature for yogurt production. Food Res Int 2019; 122:222-229. [PMID: 31229075 DOI: 10.1016/j.foodres.2019.04.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 04/04/2019] [Accepted: 04/06/2019] [Indexed: 12/16/2022]
Abstract
Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10-100 MPa) and temperature (25-50 °C) on yogurt production fermentation kinetics was studied, as a case-study. Product formation and substrate consumption were evaluated over fermentation time and the profiles were highly dependent on the fermentation conditions used. For instance, the increase of pressure slowed down yogurt fermentation, but fermentative profiles similar to atmospheric pressure (0.1 MPa) were obtained at 10 MPa at almost all temperatures tested. Regarding temperature, higher fermentative rates were achieved at 43 °C for all pressures tested. Moreover, the inhibitory effect of pressure increased when temperature decreased, with complete inhibition of fermentation occurring at 50 MPa for 25-35 °C, contrasting to 43 °C where inhibition occurred only at 100 MPa. Therefore, an antagonistic effect seems to occur, since yogurt fermentation was slowed down by pressure increasing, on one hand, and by temperature decreasing, on the other hand. Additionally, some kinetic parameters were calculated and fermentation at 43 °C presented the best results for yogurt production, with lower fermentation times and higher lactic acid productivities. Interestingly, fermentation at 10 MPa/43 °C presented the optimal conditions, with improved yield and lactic acid production efficiency, when compared to fermentation at 0.1 MPa (efficiency of 75% at 10 MPa, against 40% at 0.1 MPa). As the authors are aware, this work gives the first insights about the simultaneous effect of pressure and temperature variation on a microbial fermentation process, which can be combined to modulate the metabolic activity of microorganisms during fermentation in order to improve the fermentative yields and productivities of the desired product.
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Affiliation(s)
- Rita P Lopes
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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36
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Marine psychrophile-derived cold-active polygalacturonase: Enhancement of productivity in Thalassospira frigidphilosprofundus S3BA12 by whole cell immobilization. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.01.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Mota MJ, Lopes RP, Simões MMQ, Delgadillo I, Saraiva JA. Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol. Appl Biochem Biotechnol 2019; 188:810-823. [DOI: 10.1007/s12010-018-02949-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Accepted: 12/26/2018] [Indexed: 02/04/2023]
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38
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New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques. Food Res Int 2019; 115:552-553. [PMID: 30599978 DOI: 10.1016/j.foodres.2018.09.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Wang J, Ma H, Wang S. Application of Ultrasound, Microwaves, and Magnetic Fields Techniques in the Germination of Cereals. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.489] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jianfei Wang
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
| | - Hui Ma
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
| | - Shunmin Wang
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
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40
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Calabuig-Jiménez L, Betoret E, Betoret N, Patrignani F, Barrera C, Seguí L, Lanciotti R, Dalla Rosa M. High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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41
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Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.074] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Chen W, Zhu J, Niu H, Song Y, Zhang W, Chen H, Chen W. Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0123] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, Lactobacillus plantarum (LP), alone or in combination with Streptococcus thermophilus, was used to ferment yam juice. Changes in the composition (phenols, organic acids, reducing sugars and volatile substances) and functional characteristics (antioxidative activity and ability to regulate the intestinal flora) of yam juice during fermentation were investigated. The results showed that the total phenolic (TP) content increased from 201.27 to 281.27 and 285.77 μg/mL for LP- and L. plantarum and S. thermophilus (LPST)-fermented yam juice, respectively. The antioxidative activity of yam juice improved significantly after fermentation, highly correlating with its TP content. In addition, LP- or LPST-fermented yam juice had positive effects on members of the human intestinal flora, improving the activity of Bifidobacterium and inhibiting the growth of Escherichia coli. Sensory analysis showed that LPST-fermented yam juice had a highest score. The results of this study showed that fermented yam juice can serve as a healthy beverage for consumers with low immunity or an imbalance of the intestinal flora.
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43
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Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.08.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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44
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Gholamhosseinpour A, Hashemi SMB. Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum
AF1: Carbohydrate metabolism and antioxidant activity. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12930] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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45
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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46
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Wójciak KM, Stasiak DM, Stadnik J, Ferysiuk K, Kononiuk A. The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13906] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Karolina M. Wójciak
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Karolina Ferysiuk
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Anna Kononiuk
- Department of Animal Raw Materials Technology; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
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47
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Pereira RN, Teixeira JA, Vicente AA, Cappato LP, da Silva Ferreira MV, da Silva Rocha R, da Cruz AG. Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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48
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Mota MJ, Lopes RP, Sousa S, Gomes AM, Delgadillo I, Saraiva JA. Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol. Food Res Int 2018; 113:424-432. [PMID: 30195537 DOI: 10.1016/j.foodres.2018.07.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 07/10/2018] [Accepted: 07/26/2018] [Indexed: 01/28/2023]
Abstract
Lactobacillus reuteri is a lactic acid bacterium able to produce several relevant bio-based compounds, including 1,3-propanediol (1,3-PDO), a compound used in food industry for a wide range of purposes. The performance of fermentations under high pressure (HP) is a novel strategy for stimulation of microbial growth and possible improvement of fermentation processes. Therefore, the present work intended to evaluate the effects of HP (10-35 MPa) on L. reuteri growth and glycerol/glucose co-fermentation, particularly on 1,3-PDO production. Two different types of samples were used: with or without acetate added in the culture medium. The production of 1,3-PDO was stimulated at 10 MPa, resulting in enhanced final titers, yields and productivities, compared to 0.1 MPa. The highest 1,3-PDO titer (4.21 g L-1) was obtained in the presence of acetate at 10 MPa, representing yield and productivity improvements of ≈ 11 and 12%, respectively, relatively to the same samples at 0.1 MPa. In the absence of acetate, 1,3-PDO titer and productivity were similar to 0.1 MPa, but the yield increased ≈ 26%. High pressure also affected the formation of by-products (lactate, acetate and ethanol) and, as a consequence, higher molar ratios 1,3-PDO:by-products were achieved at 10 MPa, regardless of the presence/absence of acetate. This indicates a metabolic shift, with modification of product selectivity towards production of 1,3-PDO. Overall, this work suggests that HP can be a useful tool to improve of 1,3-PDO production from glycerol by L. reuteri, even if proper process optimization and scale-up are still needed to allow its industrial application. It also opens the possibility of using this technology to stimulate other glycerol fermentations processes that are relevant for food science and biotechnology.
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Affiliation(s)
- Maria J Mota
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Rita P Lopes
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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50
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Lee JH, Kim B, Hwang CE, Haque MA, Kim SC, Lee CS, Kang SS, Cho KM, Lee DH. Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.01.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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