Search Results (13,622)

To improve the quality of palm kernel meal (PKM), the effect of solid-state fermentation (SSF) with Bacillus velezensis, Saccharomyces cerevisiae and Lactobacillus paracasei on nutritional components, anti-nutritional factor and antioxidant activity were investigated. The results show that inoculation ratio of three strains 4:2:1, inoculation amount 21%, moisture content 52%, fermentation temperature 34 °C and fermentation time 60 h were the optimal SSF conditions. After 60 h of fermentation, the content of neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose and hemicellulose in PKM were significantly decreased by 22.5%, 18.2%, 20.2%, 17.6% and 32.4%, respectively. Meanwhile, the content of crude protein, soluble protein, peptides, amino acids and reducing sugar were increased significantly by 27.3%, 193%, 134%, 16.3% and 228%, respectively. SSF significantly improved the total phenolic content, DPPH radical scavenging activity, hydroxyl radical scavenging activity and reducing power. In addition, in vitro dry matter digestibility (IVDMD) and in vitro crude protein digestibility (IVCPD) were increased. Scanning electron microscopy (SEM) analysis revealed microstructural alterations in PKM. The results indicate that SSF with B. velezensis, S. cerevisiae and L. paracasei is an effective and promising method to enhance the nutritional value and antioxidant activity of PKM, providing a feasible solution for increasing the utilization of PKM in animal feed. Full article

The growing population and economic expansion have led to increased energy demand while presenting complex waste generation and management challenges, particularly in light of climate change. Green hydrogen, which is considered a major clean energy carrier, can also be generated from food waste through a process known as dark fermentation. The production of dark fermentative hydrogen from food waste and biomass residues, in general, is influenced by the type of feedstock, source of inoculum, and their pretreatment and handling strategies. Food waste is a suitable substrate for dark fermentation and has a variable and complex composition, which is a major factor limiting the hydrogen yield. This review critically assesses food waste sources, focusing on their physical and chemical composition, pretreatment methods, and strategies for optimizing dark fermentative hydrogen production. This paper also highlights and critically discusses various inoculum sources and innovations regarding the pretreatment and enrichment applications of inocula for dark fermentative hydrogen production. Based on the literature analysis, advanced research is required to develop more sustainable and specific pretreatment strategies that consider the properties of food waste and the source of the inoculum. This approach will aid in preventing inhibition and inefficiency during the dark fermentation process. Full article

Mixed fermentation with Saccharomyces cerevisiae and Pichia kudriavzevii has been shown to enhance wine aroma, yet the underlying mechanisms remain unclear. Monoculture of S. cerevisiae, monoculture of P. kudriavzevii, and mixed culture of S. cerevisiae and P. kudriavzevii were conducted, and the study analyzed and compared the biomass, flavor profile, and transcriptome responses of the three groups. Both yeast species exhibited growth inhibition in mixed culture, especially P. kudriavzevii. Significant differences were observed in three organic acids and the foremost 20 volatile compounds. Mixed fermentation enhanced esters (e.g., ethyl butyrate, isoamyl acetate) and volatile acids (e.g., hexanoic acid), but decreased isobutanol, phenylethyl alcohol, and quinic acid. Transcriptomic analysis revealed 294 and 332 differentially expressed genes (DEGs) in S. cerevisiae and P. kudriavzevii, respectively. The Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation results indicated that DEGs in mixed fermentation were concentrated in carbohydrate metabolism and amino acid metabolism. Our integrated analysis suggested that genes such as TDH2, TDH3, and ENO2 were pivotal for ester biosynthesis. Moreover, ADH1, ADH2, HPA3, ALD6, and ARO8 were associated with quinic acid synthesis. Furthermore, ILV2, ILV5, ALD6, and others were central to the production of isobutanol and phenylethyl alcohol. Full article

This study investigated the effects of three different single-strain probiotics Lactiplantibacillus plantarum XD117, Lacticaseibacillus paracasei LC-37, and Lacticaseibacillus rhamnosus LGG, on the quality of hempseed fermented milk. The main findings were that adding probiotics increased the inhibition rate of α-glucosidase and pancreatic lipase in hempseed fermented milk significantly. Non-targeted metabolomic correlation analysis results confirmed that 14 substances, including three flavonoids, six amino acids and their derivatives, and five short peptides, were positively correlated with the hypoglycemic and hypolipidemic activities of hempseed fermented milk. Furthermore, a total of 59 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, and esters, and the role mapping of different probiotic communities was provided. These results can guide the development of hempseed fermented milk with unique flavor, rich probiotic content, and significant functional characteristics. Full article

Global concern about pathogenic resistance to antibiotics is prompting interest in probiotics as a strategy to prevent or inhibit infections. Fermented beverages are promising sources of probiotic yeasts. This study aimed to evaluate the antagonistic effects of Kluyveromyces marxianus, Wickerhamomyces anomalus, and Pichia manshurica strains from kefir and wine against Salmonella enterica serovar Enteritidis in intestinal epithelial cells. The ability of these yeasts to adhere to Caco-2/TC-7 cells was evaluated, as well as their influence on the ability of Salmonella to associate and invade these cells. The behavior of the pathogen was analyzed by (a) incubation of enterocytes with yeast before adding Salmonella, (b) co-incubation of Salmonella with yeast before contact with the enterocytes, and (c) incubation of Salmonella with yeast metabolites before contact with enterocytes. All yeast strains demonstrated adherence to Caco-2/TC-7 cells (33–100%) and effectively inhibited Salmonella invasion. Among the treatments, co-culture showed the greatest effect, reducing Salmonella association and invasion by more than 50%. Additionally, these yeasts modulated the epithelial immune response, significantly decreasing CCL20-driven luminescence by 60–81% (p < 0.0001). These results highlight the potential of yeasts from fermented beverages as probiotics to counteract Salmonella infections, offering a promising alternative in the fight against antibiotic resistance. Full article

Ethanol production by fermentation results in obtaining, in addition to the main product, ethyl alcohol, by-products and secondary products, which include carbon dioxide, fusel oil, and ester–aldehyde cut. Fusel oil, despite its low yield and the large volume of ethanol production, accumulates at distilleries, which ultimately raises the question of its disposal or the rational use of this by-product. Fusel oil, being a complex mixture, can serve as a source of technical alcohols used in various sectors of the economy, including the food industry, pharmaceuticals, organic synthesis, perfume, and cosmetics industries, as well as the production of paints and varnishes. However, the complexity of using fusel oil lies in its difficult separation. The reason for this is the presence of water, which forms low-boiling azeotropes with aliphatic alcohols. Our study aimed to develop a process flow diagram (PFD) that allows individual components from fusel oil to be obtained without extraneous separating agents (not inherent in fusel oil). This condition is necessary to obtain products labeled as natural for further use in the food, perfume, cosmetic, and pharmaceutical industries. The distinctive feature of this work is that the target product is not only isoamyl alcohol but also all other alcohols present in the composition of fusel oil. To achieve this goal and create a mathematical model, the Aspen Plus V14 application, the Non-Random Two Liquid (NRTL) thermodynamic model, and the Vap-Liq/Liq-Liq phase equilibrium were used. Fusel oil separation was modeled using a continuous separation PFD to obtain ethanol, water, isoamyl alcohol, and raw propanol and butanol cuts. The Sorel and Barbet distillation technique was used to isolate ethanol. The isolation of isopropanol and 1-propanol, as well as isobutanol and 1-butanol, was modeled using the batch distillation method. The isolation of fusel oil components was based on their thermodynamic properties and the selection of appropriate techniques for their separation, such as extraction, distillation, pressure swing distillation, and decantation. The simulation of fusel oil separation PFD showed the possibility of obtaining the components of a complex mixture without separating agents, as discussed earlier. Ethanol corresponds to the quality of rectified ethyl alcohol, and 1-butanol and isoamyl alcohols to anhydrous alcohols, whereas isopropanol (which contains an admixture of ethanol), 1-propanol, and isobutanol are obtained as aqueous solutions of different concentrations of alcohols. However, due to a distillation boundary in the raw propanol and butanol cuts, these mixtures cannot be separated completely, which leads to the production of intermediate fractions. To eliminate intermediate fractions and obtain anhydrous isopropanol, 1-propanol, and isobutanol in the future, it is necessary to solve the dehydration problem of either fusel oil or the propanol–butanol mixture. Full article

Due to the high price of whole-plant corn silage in southern China, many dairy farms are attempting to prepare whole-plant corn silage using corn stover and corn flour, but the mixing ratio has not yet been determined. Therefore, we mixed fresh corn stover and corn flour at the proportions of 100:0 (F0 group) to 80:20 (F20 group), using five groups with three replicates each. The optimal mixing ratio was determined by assessing the nutritional composition, fermentation quality, and bacterial community of silage after 45 days. The results showed that dry matter and water-soluble carbohydrates in silage increased linearly with the increasing ratio of corn flour (p < 0.01) while crude protein, true protein, neutral detergent fiber, acidic detergent fiber, and crude ash content decreased linearly (p < 0.01). The F0 group had the highest pH, and the mixing ratio quadratically affected ammonia nitrogen concentration (p < 0.05). Additionally, at the phylum level, the relative abundances of Proteobacteria and Cyanobacteria in the F15 group were significantly higher than in other groups (p < 0.05). At the genus level, Lactobacillus increased with corn flour inclusion compared to the F0 group. In conclusion, the silage quality is the best when the mixing ratio of fresh corn stover and corn flour is 85:15. Full article

Despite the rapid advancement of glycosidase biotechnology, ginsenoside-transforming rhamnosidases remain underexplored due to a lack of research. In this study, we aimed to bridge this gap by evaluating eight putative rhamnosidases for their ability to transform ginsenosides. Among them, a novel rhamnosidase (C118) from Bifidobacterium was identified as being efficient at hydrolyzing ginsenoside Re. This enzyme was expressed well in Escherichia coli and exhibited optimal activity at pH of 6.0 and 45 °C. Protein structural predictions revealed that the potential active hydrophobic area near an active pocket may influence the ginsenoside-transforming activities compared to non-active screened rhamnosidases. This enzyme’s thermal stability exceeded that of the only previously known ginsenoside-transforming rhamnosidase, BD890. Additionally, the k_cat/K_m value of C118 was 1.45 times higher than that of BD890. Using recombinant C118 from E. coli, all ginsenoside Re in a PPT-type ginsenoside mixture (2.25 mg/mL) was converted after 12 h of reaction. To the best of our knowledge, this is the most efficient ginsenoside Re-transforming α-L-rhamnosidase reported to date, enhancing our understanding of rhamnosidase–substrate interactions and potentially improving the efficiency and specificity of the conversion process. These findings offer promising implications for the production of pharmacologically active ginsenosides in the pharmaceutical, cosmetic, and functional food industries. Full article

Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed. This study aimed to analyze the quality of kefirs produced from organic cow milk with two fermentation times (12 and 24 h) with the use of kefir grains or freeze-dried culture. During a 3-week storage period, physicochemical properties, color, syneresis index, texture, sensory, and microbiological quality were evaluated. The results proved that organic cow milk was suitable for kefir production both with the use of kefir grains and freeze-dried culture. Using freeze-dried culture and a 24 h fermentation period resulted in kefir with the lowest syneresis tendency (3.65–9.62%), along with the best textural properties (the highest cohesiveness and viscosity index), and desired sensory characteristics. Kefir grains had a better acidification ability, and the resulting products had a higher count of yeasts, lactobacilli, and lactococci compared with kefirs obtained with freeze-dried culture. However, both the type of starter culture and the fermentation time influenced the product’s quality. The longer fermentation time of 24 h was more appropriate for the kefir production. Kefir grains, as a traditional form of kefir culture, may be preferred in organic kefir production. Full article

Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional Aloreña de Málaga table olives with mixtures of KCl, CaCl₂, and MgCl₂ during packaging to enhance mineral content while reducing NaCl. This research analyses the distribution of cations between olives and brines and employed the Response Surface Methodology (RSM) to model mineral content and their contributions to the Reference Daily Intake (RDI). These models also facilitated the identification of optimal salt combinations for specific goals. Potassium, calcium, and magnesium contents in the olives increased from 657 mg/kg pulp (traditional) to 2578–6349 mg/kg pulp (experimental), from 858 mg/kg pulp to 858–5801 mg/kg, and from 41 mg/kg pulp to 41–2010 mg/kg pulp, respectively. Meanwhile, sodium decreased markedly, from 11,915 mg/kg pulp to about 6665 mg/kg. These changes represent a substantial improvement in the nutritional profile of these olives. Additionally, Principal Component Analysis (PCA) and clustering techniques were used to group treatments based on their mineral nutrient profiles, facilitating the selection of formulations for industrial application. These findings promote the development of nutritionally enriched natural table olives, processed without lye treatment and washing. Full article

The degree of tea fermentation is crucial as it ultimately indicates the quality of the tea. Hence, this study developed a total polyphenol prediction system for Pu-erh tea liquid using eight porphyrin dyes and one pH dye in a printed colorimetric sensor array (CSA) coupled with a convolutional neural network (CNN) during microbial fermentation. Firstly, the Box–Behnken sampling method was applied to optimize the degree of microbial fermentation of Pu-erh tea liquid using the response surface methodology. Under optimized conditions, the polyphenol degradation rate reached up to 66.146%. CSA images were then collected from the volatile compounds of Pu-erh tea-reacted CSA sensors. Subsequently, six chemometric approaches were comparatively investigated, and CNN achieved the best results for predicting total polyphenol content. Therefore, the results suggest that the proposed approach can be used to predict the degree of fermentation by measuring total polyphenols in microbial-fermented Pu-erh tea liquid. Full article

Targeting DNA damage response (DDR) pathways represents one of the principal approaches in cancer therapy. However, defects in DDR mechanisms, exhibited by various tumors, can also promote tumor progression and resistance to therapy, negatively impacting patient survival. Therefore, identifying new molecules from natural extracts could provide a powerful source of novel compounds for cancer treatment strategies. In this context, we investigated the role of oleanolic acid (OA), identified in fermented Aglianico red grape pomace, in modulating the DDR in response to camptothecin (CPT), an inhibitor of topoisomerase I. Specifically, we found that OA can influence the choice of DNA repair pathway upon CPT treatment, shifting the repair process from homologous recombination gene conversion to single-strand annealing. Moreover, our data demonstrate that combining sub-lethal concentrations of OA with CPT enhances the efficacy of topoisomerase I inhibition compared to CPT alone. Overall, these findings highlight a new role for OA in the DDR, leading to a more mutagenic DNA repair pathway and increased sensitivity in the HeLa cancer cell line. Full article

The present research survey aimed to investigate the effect of a novel, potentially probiotic strain Pediococcus acidilactici ORE5 on the fermentation of Cornelian cherry for 24 h at 30 °C, followed by cold storage for 4 weeks. Two fermentation systems were established, differing in the form of P. acidilactici ORE5 applied as starter culture of (i) free cells and (ii) immobilized cells in delignified wheat bran. A high lactic acid fermentation rate was recorded, especially in the case of immobilized cell application, since lactic acid levels were determined at 184.8 mg/100 mL and acetic acid at 12.7 mg/100 mL. High probiotic load was observed throughout all studied periods, even at the fourth week of cold storage for both fermentation systems (above 8 log cfu/mL). The total phenolics content (TPC) of the fermented juices was high elevated compared to the unfermented one in all studied periods. When immobilized cells were applied, the TPC of the fermented juice attained the highest values (224.4.5–285.1 mg GAE/100 mL) compared to the juice fermented with free cells (204.5–258.4 mg GAE/100 mL) and the unfermented juice (140.5–165.8 mg GAE/100 mL). Improvements in the sensorial features of the fermented juice compared to the unfermented were also recorded during cold storage. Overall, the results of the present research demonstrated that P. acidilactici ORE5 can be successfully applied in lactic acid fermentation of Cornelian cherry juice, leading to a functional product with increased nutritional value, high probiotic load, and improved sensorial features. Full article

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation to create safe, nutritious, and sustainable foods, particularly with the incorporation of microalgae. This review highlights fermentation’s potential benefits and challenges, focusing on microalgae and its metabolites. Bioactive peptides released during microalgae fermentation have garnered attention for their potential health benefits, particularly their antidiabetic actions. Studies suggest that these peptides can help regulate blood glucose levels and improve insulin sensitivity, presenting a promising avenue for developing foods that nourish and contribute to disease prevention. As awareness grows regarding health and sustainability, there is an increasing demand for safe and sustainable food options. Fermented products, particularly those utilizing microalgae, are often perceived positively by among consumers owing to their perceived benefits. Educating consumers on the advantages of fermented foods, including their nutritional value and sustainability, can further enhance market acceptance and commercialization. Thus, the present work aims to explore the literature to study the potential and challenges of fermentation as a tool to produce sustainable foods, focusing on microalgae as an ingredient. Full article

Background: 5-Fluorouracil (5-FU) is a common chemotherapeutic medication used to treat cancer. However, the intestinal tract may sustain oxidative damage as a result. Objectives: The purpose of this study was to clarify the underlying molecular mechanisms and examine the preventive benefits of cereal-based fermented drinks (CFBs) against intestinal injury in mice caused by 5-FU. Methods: The mice were injected intraperitoneally with 5-FU to induce intestinal mucosal and treated with CFB. The factors for intestinal barrier integrity, oxidative stress and inflammation were measured. Results: The findings demonstrated that CFBs had high levels of polyphenol, flavonoids, and peptides and had in vitro high free radical scavenging capacity. Furthermore, CFBs effectively ameliorated 5-FU-induced intestinal epithelium damage, characterized by increasing intestinal tight junctions and reducing apoptosis in intestinal cells. These protective effects may attribute to the increased activity of antioxidant-related enzymes (SOD, CAT, and GSH) as well as decreased amounts of inflammatory and oxidative damage markers (IL-1β, TNF-α, and MDA) in the intestinal tract. Conclusions: Overall, these results show that CFBs can mitigate intestinal damage caused by 5-FU by reducing oxidative stress, suggesting the potential utility of CFBs for therapeutic treatment against intestinal mucositis. Full article