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Mohamed H, Naz T, Liu Q, Li S, Wang X, Song Y. Fed-batch fermentation of Mucor circinelloides reveals significant improvement in biomass and lipid accumulation through performance evaluation, chemical analysis, and expression profiling. BIORESOURCE TECHNOLOGY 2024; 398:130540. [PMID: 38452954 DOI: 10.1016/j.biortech.2024.130540] [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: 12/06/2023] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
This study aimed to improve the lipid and biomass yields of Mucor circinelloides WJ11 by implementing four different fed-batch fermentation strategies, varied in time and glucose concentration (S1-S4). The S1 fermentation strategy yielded the highest biomass, lipid, and fatty acid content (22 ± 0.7 g/L, 53 ± 1.2 %, and 28 ± 1.6 %) after 120 and 144 h, respectively. The γ-linolenic acid titer of 0.75 ± 0.0 g/L was greatest in S3 after 48 h. Quantitative reverse transcription polymerase chain reaction (RT-qPCR) was used to analyze the transcription of key genes involved in lipid accumulation. The glucose-6-phosphate dehydrogenase, 6-phosphogluconate dehydrogenase, and ATP-citrate lyase genes showed increased expression levels. Fourier-transform infrared (FTIR) spectroscopy was used to analyze the biochemical profile during fermentation strategies. Optimal abiotic factors for production efficiency included pH 6.5, 25-26 °C, 15 % (v/v) inoculum, 500 rpm, 20 %-30 % dissolved oxygen, and 120 h fermentation. Glucose co-feeding offers valuable insights to develop effective fermentation strategies for lipid production.
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Affiliation(s)
- Hassan Mohamed
- Colin Ratledge Center of Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut 71524, Egypt
| | - Tahira Naz
- Colin Ratledge Center of Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Qing Liu
- Colin Ratledge Center of Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Shaoqi Li
- Colin Ratledge Center of Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiuwen Wang
- Colin Ratledge Center of Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yuanda Song
- Colin Ratledge Center of Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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Abstract
Colorants find social and commercial applications in cosmetics, food, pharmaceuticals, textiles, and other industrial sectors. Among the available options, chemically synthesized colorants are popular due to their low-cost and flexible production modes, but health and environmental concerns have encouraged the valorization of biopigments that are natural and ecofriendly. Among natural biopigment producers, microorganisms are noteworthy for their all-seasonal production of stable and low-cost pigments with high-yield titers. Fungi are paramount sources of natural pigments. They occupy diverse ecological niches with adaptive metabolisms and biocatalytic pathways, making them entities with an industrial interest. Industrially important biopigments like carotenoids, melanins, riboflavins, azaphilones, and quinones produced by filamentous fungi are described within the context of this review. Most recent information about fungal pigment characteristics, biochemical production routes and pathways, potential applications, limitations, and future research perspectives are described.
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Affiliation(s)
- Haritha Meruvu
- Department of Chemical Engineering, Andhra University College of Engineering - AU North Campus, Andhra University, Visakhapatnam, India.,Department of Biotechnology, National Institute of Technology Andhra Pradesh, Tadepalligudem, India.,Department of Bioengineering, Faculty of Engineering and Natural Sciences, Gaziosmanpaşa University, Tokat, Turkey
| | - Júlio César Dos Santos
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo (USP), Estrada Municipal do Campinho, Lorena/SP, Brazil
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Slaný O, Klempová T, Shapaval V, Zimmermann B, Kohler A, Čertík M. Animal Fat as a Substrate for Production of n-6 Fatty Acids by Fungal Solid-State Fermentation. Microorganisms 2021; 9:170. [PMID: 33466747 PMCID: PMC7830168 DOI: 10.3390/microorganisms9010170] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/07/2021] [Accepted: 01/11/2021] [Indexed: 12/03/2022] Open
Abstract
The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation technique for utilization and biotransformation of animal-based materials represents a distinguished step in their treatment. In this study, for the first time, the strain Umbelopsis isabellina CCF2412 was used for the bioconversion of animal fat by-products to the fermented bioproducts enriched with n-6 polyunsaturated fatty acids, mainly γ-linolenic acid (GLA). Bioconversion of both cereals and the animal fat by-product resulted in the production of fermented bioproducts enriched with not just GLA (maximal yield was 6.4 mg GLA/g of fermented bioproduct), but also with high yields of glucosamine. Moreover, the fermentation on the cornmeal matrix led to obtaining bioproduct enriched with β-carotene. An increased amount of β-carotene content improved the antioxidant stability of obtained fermented bioproducts. Furthermore, the application of Fourier-transform infrared spectroscopy for rapid analysis and characterization of the biochemical profile of obtained SSF bioproducts was also studied.
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Affiliation(s)
- Ondrej Slaný
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| | - Tatiana Klempová
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| | - Volha Shapaval
- Faculty of Science and Technology, Norwegian University of Life Sciences, Postbox 5003, 1432 Ås, Norway; (V.S.); (B.Z.); (A.K.)
| | - Boris Zimmermann
- Faculty of Science and Technology, Norwegian University of Life Sciences, Postbox 5003, 1432 Ås, Norway; (V.S.); (B.Z.); (A.K.)
| | - Achim Kohler
- Faculty of Science and Technology, Norwegian University of Life Sciences, Postbox 5003, 1432 Ås, Norway; (V.S.); (B.Z.); (A.K.)
| | - Milan Čertík
- Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
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Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina. J Fungi (Basel) 2020; 6:jof6040236. [PMID: 33096607 PMCID: PMC7712380 DOI: 10.3390/jof6040236] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/14/2020] [Accepted: 10/17/2020] [Indexed: 02/06/2023] Open
Abstract
Solid-state fermentation (SSF) is a powerful fermentation technology for valorizing rest materials and by-products of different origin. Oleaginous Zygomycetes fungi are often used in SSF as an effective cell factory able to valorize a wide range of hydrophilic and hydrophobic substrates and produce lipid-enriched bioproducts. In this study, for the first time, the strain Mortierella alpina was used in SSF for the bioconversion of animal fat by-products into high value fermented bioproducts enriched with arachidonic acid (ARA). Two cereals-based matrixes mixed with four different concentrations of animal fat by-product were evaluated for finding optimal conditions of a fat-based SSF. All obtained fermented bioproducts were found to be enriched with ARA. The highest substrate utilization (25.8%) was reached for cornmeal and it was almost double than for the respective wheat bran samples. Similarly, total fatty acid content in a fermented bioproduct prepared on cornmeal is almost four times higher in contrast to wheat bran-based bioproduct. Although in general the addition of an animal fat by-product caused a gradual cessation of ARA yield in the obtained fermented bioproduct, the content of ARA in fungal biomass was higher. Thus, M. alpina CCF2861 effectively transformed exogenous fatty acids from animal fat substrate to ARA. Maximum yield of 32.1 mg of ARA/g of bioproduct was reached when using cornmeal mixed with 5% (w/w) of an animal fat by-product as substrate. Furthermore, implementation of attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy in characterization of obtained SSF bioproducts was successfully tested as an alternative tool for complex analysis, compared to traditional time-consuming methods.
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Semjon B, Bartkovský M, Marcinčáková D, Klempová T, Bujňák L, Hudák M, Jaďuttová I, Čertík M, Marcinčák S. Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens. Animals (Basel) 2020; 10:ani10060942. [PMID: 32485889 PMCID: PMC7341497 DOI: 10.3390/ani10060942] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/24/2020] [Accepted: 05/27/2020] [Indexed: 11/23/2022] Open
Abstract
Simple Summary The current work evaluates the application of solid-state fermented wheat bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters, blood and bone variables and meat quality were analysed. The quality of breast and thigh meat was evaluated by the use of physicochemical variables, fatty acid profile, lipid oxidation and sensory variables. The presented results showed that supplementation of the broiler diet with fermented feed positively influenced the quality of the produced breast and thigh meat. The application of fermented feed increased the nutritional value of broiler chicken meat, as shown via the positive modification of the fatty acid profile, without affecting sensory quality. Abstract The impact of the broiler diet modification on the following parameters was evaluated: meat quality, carcass traits, and bone and blood parameters. One hundred twenty one-day-old COBB 500 broiler chickens were assigned to three experimental groups (40 birds per group) with four replications (10 per pen) for 35 days of fattening. The control (C) was fed a basic feed mixture. The diet supplemented with 10% of fermented feed (FF10) and additionally supported by 0.2% of agrimony extract (FF10 + AE) was applied to the second and third groups, respectively. FF10 showed both a lower average daily feed intake and total feed consumption when compared to that of C (p < 0.05). Lower concentration of alkaline-phosphatase and calcium and higher total lipids and triglycerides in blood were observed in FF10 + AE. Breast and thigh meat showed a lower content of polyunsaturated fatty acid n-3 and n-6 in the FF10 + AE group (p < 0.01). The increase of gamma-linolenic acid content in breast and thigh meat samples obtained from the experimental groups was significant (p < 0.001 and p < 0.05; respectively). Lower lipid oxidation was observed in the thigh muscle of the FF10 + AE group on the first day of storage (p < 0.01). The current study indicates that FF10 + AE supplementation can be successfully applied to enhance broiler performance and meat quality.
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Affiliation(s)
- Boris Semjon
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (M.B.); (I.J.)
| | - Martin Bartkovský
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (M.B.); (I.J.)
| | - Dana Marcinčáková
- Department of Pharmacology and Toxicology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia;
| | - Tatiana Klempová
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| | - Lukáš Bujňák
- Department of Nutrition, Dietetics and Animal Breeding University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (L.B.); (M.H.)
| | - Marek Hudák
- Department of Nutrition, Dietetics and Animal Breeding University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (L.B.); (M.H.)
| | - Iveta Jaďuttová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (M.B.); (I.J.)
| | - Milan Čertík
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (T.K.); (M.Č.)
| | - Slavomír Marcinčák
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (M.B.); (I.J.)
- Correspondence: ; Tel.: +421-915-984-756
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Slaný O, Klempová T, Marcinčák S, Čertík M. Correction to: Production of high-value bioproducts enriched with γ-linolenic acid and β-carotene by filamentous fungi Umbelopsis isabellina using solid-state fermentations. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01559-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Following publication of the original article (Tao et al. 2020), the authors reported a missing funding source in the ‘Acknowledgements’ section.
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