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Sincak M, Turker M, Derman ÜC, Erdem A, Jandacka P, Luptak M, Luptakova A, Sedlakova-Kadukova J. Exploring the impact of magnetic fields on biomass production efficiency under aerobic and anaerobic batch fermentation of Saccharomyces cerevisiae. Sci Rep 2024; 14:12869. [PMID: 38834614 DOI: 10.1038/s41598-024-63628-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Accepted: 05/30/2024] [Indexed: 06/06/2024] Open
Abstract
In this work, the effect of moderate electromagnetic fields (2.5, 10, and 15 mT) was studied using an immersed coil inserted directly into a bioreactor on batch cultivation of yeast under both aerobic and anaerobic conditions. Throughout the cultivation, parameters, including CO2 levels, O2 saturation, nitrogen consumption, glucose uptake, ethanol production, and yeast growth (using OD 600 measurements at 1-h intervals), were analysed. The results showed that 10 and 15 mT magnetic fields not only statistically significantly boosted and sped up biomass production (by 38-70%), but also accelerated overall metabolism, accelerating glucose, oxygen, and nitrogen consumption, by 1-2 h. The carbon balance analysis revealed an acceleration in ethanol and glycerol production, albeit with final concentrations by 22-28% lower, with a more pronounced effect in aerobic cultivation. These findings suggest that magnetic fields shift the metabolic balance toward biomass formation rather than ethanol production, showcasing their potential to modulate yeast metabolism. Considering coil heating, opting for the 10 mT magnetic field is preferable due to its lower heat generation. In these terms, we propose that magnetic field can be used as novel tool to increase biomass yield and accelerate yeast metabolism.
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Affiliation(s)
- M Sincak
- Faculty of Natural Science, University of Ss. Cyril and Methodius in Trnava, Nam. J. Herdu 2, 917 01, Trnava, Slovakia
| | - M Turker
- Pak Gida Uretim Ve Paz. A.S., Kartepe, Kocaeli, Turkey
| | - Ü C Derman
- Pak Gida Uretim Ve Paz. A.S., Kartepe, Kocaeli, Turkey
| | - A Erdem
- Pak Gida Uretim Ve Paz. A.S., Kartepe, Kocaeli, Turkey
| | - P Jandacka
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Kamycka 129, 16500, Praha 6 - Suchdol, Czech Republic
| | - M Luptak
- Faculty of Materials, Metallurgy and Recycling, Technical University of Kosice, Letna 9, 04200, Kosice, Slovakia
| | - A Luptakova
- Institute of Geotechnics, Slovak Academy of Sciences, Watsonova 45, 04001, Kosice, Slovakia
| | - J Sedlakova-Kadukova
- Faculty of Natural Science, University of Ss. Cyril and Methodius in Trnava, Nam. J. Herdu 2, 917 01, Trnava, Slovakia.
- ALGAJAS s.r.o., Prazská 16, 04011, Kosice, Slovakia.
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Qi C, Li L, Yu K, Lin Y, Li L. Use of ultrasound to increase the catalytic activity of α-L-rhamnosidase. Prep Biochem Biotechnol 2024:1-5. [PMID: 38477625 DOI: 10.1080/10826068.2024.2326877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2024]
Abstract
α-L-rhamnosidase (Rha) is ubiquitous in nature and has high feasibility in the food and biotechnology industries. A green and environmentally friendly method was used to improve the activity of Rha. Here, we show that the effects of ultrasound treatment on the Rha. Ultrasonic treatment at 80 W for 10 min yielded the highest enzyme activity. Treatment increased enzyme activity by 26.3% and half-life by 124 min. Further, treatment increased the catalytic efficiency of Rha and increased the substrate conversion rate by 33.88%. These results demonstrate that ultrasound increases the catalytic activity and stability of Rha. Thus, ultrasonic treatment of Rha is cost-effective on the industrial scale.
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Affiliation(s)
- Chen Qi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Le Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Kunpeng Yu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Yanling Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, China
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Chen S, Jin Y, Yang N, Wei L, Xu D, Xu X. Improving microbial production of value-added products through the intervention of magnetic fields. BIORESOURCE TECHNOLOGY 2024; 393:130087. [PMID: 38042431 DOI: 10.1016/j.biortech.2023.130087] [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: 08/10/2023] [Revised: 10/17/2023] [Accepted: 11/20/2023] [Indexed: 12/04/2023]
Abstract
The magnetic field application is emerging as an auxiliary physical strategy to facilitate rapid biomass accumulation and intracellular production of compounds. However, the underlying mechanisms and principles governing the application of magnetic fields for microbial growth and biotransformation are not yet fully understood. Therefore, a better understanding of interdisciplinary technologies integration, expanded magnetic field application, and scaled-up industrial implementation is crucial. In this review, the magnetic field characteristics, magnetic field-assisted fermentation devices, and the working mechanism of magnetic field have been reviewed comprehensively from both physical and microbiological perspectives. The review suggests that magnetic fields affect the biochemical processes in microorganisms by mediating nutrient transport across membranes, electron transfer during photosynthesis and respiration, enzyme activity and gene expression. Moreover, the recent advances in magnetic field application for microbial fermentation and conversion in biochemical, food and agricultural fields have been summarized.
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Affiliation(s)
- Sirui Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yamei Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
| | - Na Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Liwen Wei
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Dan Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
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Machado BR, Duarte SH, Santos LO. Extracellular lipase production by Yarrowia lipolytica under magnetic fields. World J Microbiol Biotechnol 2023; 39:290. [PMID: 37650985 DOI: 10.1007/s11274-023-03732-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/17/2023] [Indexed: 09/01/2023]
Abstract
This study aimed at estimating cultivation conditions to enable Yarrowia lipolytica NNRL Y-1095 to produce extracellular lipase and at evaluating the influence of magnetic fields (MF) on the lipase production and on its catalytic conditions. Culture conditions of carbon sources and surfactant defined to produce extracellular lipase were 10 g L-1 glucose, 15 g L-1 olive oil and 2 g L-1 Triton X-100. The highest lipase activity (34.8 U mL-1) was reached after 144 h when MFs were applied from 72 to 144 h of culture. It corresponds to an increase of 287.5% by comparison with the highest lipase activity in the control culture. MF application from 72 to 144 h did not change the optimal temperature of lipase, which was 37 °C, by comparison with the control. However, the optimal pH of the control was 7.0 while the one of lipase produced with MF was 8.0. Findings highlighted that the presence of MFs led to increase in synthesis of lipase by Y. lipolytica, with changes in the catalytic profile. This is one of the first studies of MF application to Y. lipolytica NRRL Y-1095 cultures to produce lipase.
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Affiliation(s)
- Bruno Roswag Machado
- Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil
| | - Susan Hartwig Duarte
- Laboratory of Biochemistry and Microbiology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil
| | - Lucielen Oliveira Santos
- Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
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Canli Tasar O, Tasar GE. Optimization of inulinase production using Jerusalem artichoke ( Helianthus tuberosus) as cheap substrate and comparison with pure chicory inulin. Prep Biochem Biotechnol 2022; 53:101-107. [PMID: 36264232 DOI: 10.1080/10826068.2022.2134148] [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] [Indexed: 01/05/2023]
Abstract
Jerusalem artichoke (JA) is a nutritional vegetable for human diet depending on its natural structure, especially high inulin content and it is the second inulin source for commercial production in the world, after chicory. It was aimed to investigate the inulinase production capability of Galactomyces geotrichum TS61 (GenBank accession: MN749818) using JA as an economical and effective substrate comparing with the pure chicory inulin and to optimize the fermentation using Taguchi design of experiment (DOE) in this study. Besides, the effects of sucrose on inulinase production either combined with JA or in its absence were also studied. Taguchi L16 orthogonal array was employed for optimization. Both of inulinase activities obtained from JA and pure inulin gave the maximum result at the 10th experimental run as 40.21 U/mL and 57.35 U/mL, respectively. The optimum levels were detected for each factor as, 30 g/L JA, 30 g/L sucrose, pH 5.5, and four days for time. The predicted value was found as 41.63 U/mL that was similar to the obtained result as 41.17 U/mL. Finally, inulinase activity was increased approximately 8-folds after optimization. The sucrose-free medium had similar effects with higher concentrations of JA at long incubation time. This is the first investigation about inulinase production by G. geotrichum.
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Affiliation(s)
- Ozden Canli Tasar
- High Technology Application and Research Centre, Erzurum Technical University, Erzurum, Turkey
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The use of the electromagnetic field in microbial process bioengineering. ADVANCES IN APPLIED MICROBIOLOGY 2022; 121:27-72. [PMID: 36328731 DOI: 10.1016/bs.aambs.2022.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
An electromagnetic field (EMF) has been shown to have various stimulatory or inhibitory effects on microorganisms. Over the years, growing interest in this topic led to numerous discoveries suggesting the potential applicability of EMF in biotechnological processes. Among these observations are stimulative effects of this physical influence resulting in intensified biomass production, modification of metabolic activity, or pigments secretion. In this review, we present the current state of the art and underline the main findings of the application of EMF in bioprocessing and their practical meaning in process engineering using examples selected from studies on bacteria, archaea, microscopic fungi and yeasts, viruses, and microalgae. All biological data are presented concerning the classification of EMF. Furthermore, we aimed to highlight missing parts of contemporary knowledge and indicate weak spots in the approaches found in the literature.
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Enhancement of Polypeptide Yield Derived from Rapeseed Meal with Low-Intensity Alternating Magnetic Field. Foods 2022; 11:foods11192952. [PMID: 36230028 PMCID: PMC9562669 DOI: 10.3390/foods11192952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/26/2022] [Accepted: 09/19/2022] [Indexed: 11/16/2022] Open
Abstract
The application of physical processing technologies in fermentation is an effective way to improve the quality of substrates. The purpose of the study was to evaluate the feasibility of enhancing the polypeptides of rapeseed meal (RSM) by a low-intensity alternating magnetic field (LF-MF)-assisted solid-state fermentation. A protease-producing strain B16 from RSM was isolated and identified as Bacillus velezensis by analyzing its morphology and 16S rDNA sequencing. Then, it was employed in solid-state fermentation for polypeptide production. The results showed that the neutral protease activity could reach 147.48 U/mL when B.velezensis was cultured under suitable conditions. The protease activity increased rapidly on the 2.5th day of traditional fermentation, while the polypeptide yield reached the maximum on the third day. The highest polypeptides content was achieved by LF-MF-assisted fermentation at magnetic field intensity 140 Gs, treatment 4 h, magnetic field intervention after 16 h of inoculation, and rotation speed 50 rpm/min, which increased by 18.98% compared with traditional fermentation. Therefore, LF-MF-assisted fermentation effectively enhanced the polypeptide yield. The results suggested that LF-MF technology would be widely used to produce bioactive components from agro-industrial by-products.
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Effect of low-intensity magnetic field on the growth and metabolite of Grifola frondosa in submerged fermentation and its possible mechanisms. Food Res Int 2022; 159:111537. [DOI: 10.1016/j.foodres.2022.111537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/25/2022] [Accepted: 06/17/2022] [Indexed: 11/19/2022]
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Silva PGPD, Prescendo Júnior D, Sala L, Burkert JFDM, Santos LO. Magnetic field as a trigger of carotenoid production by Phaffia rhodozyma. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.08.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Singh RS, Chauhan K, Kaur K, Pandey A. Statistical optimization of solid-state fermentation for the production of fungal inulinase from apple pomace. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.biteb.2019.100364] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Das D, Bhat M R, Selvaraj R. Review of inulinase production using solid-state fermentation. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-1436-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Tasar OC, Erdal S, Taskin M. Chitosan production by psychrotolerant Rhizopus oryzae in non-sterile open fermentation conditions. Int J Biol Macromol 2016; 89:428-33. [DOI: 10.1016/j.ijbiomac.2016.05.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 05/02/2016] [Accepted: 05/02/2016] [Indexed: 10/21/2022]
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Tasar OC, Erdal S, Algur OF. Utilization of Leek (Allium ampeloprasumvar.porrum) for Inulinase Production. Prep Biochem Biotechnol 2014; 45:596-604. [DOI: 10.1080/10826068.2014.940538] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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