Effects Of Fermentation Conditions Research Articles

Effects of fermentation conditions (salt concentration, temperature, and pH) on Lactobacillus strains for induction of interleukin-12 in the exposed murine splenocytes

The present work aimed to assess the stresses of temperature, salt concentration, and pH on Lactobacillus gasseri 54C, Lactiplantibacillus plantarum ATCC 14917, and 11SH in fermented culture medium and their effects on interleukin-12 (IL-12) induction in murine splenocytes. First, the strains were fermented under different microbial stress conditions at salt concentrations (2, 4, and 6% w/v), temperatures (30 and 42°C), and pH levels (4, 5, and 6), as well as their combined conditions. Then, they were heat-killed, lyophilized, and exposed to murine splenocytes. The IL-12 induction was measured using the immunoassay method. It was indicated that the induction of IL-12 depended on the culture conditions, as it was increased by the fermentation strains under microbial stresses with the higher temperature (42°C), lower salt concentration (%2), and lower pH level (4). It seems that the bacterial cells' integrity is essential to stimulate the induction of IL-12.

Effect of fermentation conditions on antioxidative, antimicrobial and techno-functional properties of Camellia sinensis leaves

Introduction and Aim: Fermented food is an excellent source of nutrition as it contains promising bioactive compounds. Black tea is a fermented product and the most commonly used beverage. In the present study, the effects of various fermentation conditions and drying techniques on the proximate nutritional analysis, phytochemicals, tannin, antioxidative, and antimicrobial activity of Camellia sinensis leaves were examined. Materials and Methods: The FTIR analysis was performed to detect the presence of different functional groups. Using standard methods, total phenol, flavonoid, and tannin content were determined. The antioxidant activity was determined by using DPPH, ABTS, and FRAPS assays. Results: The results showed a decrease in protein content and an increase in ash, moisture, and crude fiber content, indicating that the samples’ nutritional profiles were improved after fermentation processing. The FTIR results showed the presence of hydroxy, carboxyl, amine, alkane, alkene, and alkyne bonding. The antioxidant activity of fermented samples was more than that of unfermented ones. Fermented samples had strong antimicrobial activity against Escherichia coli. An increase in TPC and TFC contributed to the rise in the antioxidant activity of the fermented sample. An increase in TSS suggested improvement in flavour and sweetness. Antimicrobial activity against Escherichia coli, demonstrated their potential as a natural antimicrobial agent. Conclusion: The enhanced antimicrobial activity of fermented tea leaves highlights the importance of the fermentation process in producing tea with improved microbial control and possible health benefits.

Exploring the Effects of Solid-State Fermentation on Polyphenols in Acanthopanax senticosus Based on Response Surface Methodology and Nontargeted Metabolomics Techniques

In order to optimize the process of solid-state fermentation and understand the changes of active ingredients during fermentation of A.senticosus, we used response surface methodology to optimize the solid-state fermentation process of A.senticosus and analyzed the effect of fermentation on the active components of A.senticosus by nontargeted metabolomics techniques. The effects of fermentation conditions on polyphenol content were studied in terms of fermentation time, fermentation temperature, water content, and the inoculum level through Plackett–Burman design and response surface experiments. The optimized fermentation conditions were a fermentation time of 60 h, a fermentation temperature of 37°C, a water content of 55%, and an inoculum level of 12.5%, and the polyphenol content reached 10.25 ± 0.05 mg·g−1, which was 40% higher than that before fermentation. Furthermore, the metabolites and metabolic pathways of A. senticosus were analyzed before and after fermentation using nontargeted metabolomics techniques, and differences in metabolites were investigated based on the analysis of the principal components. The results showed that A.senticosus contained 57 phenolics, and a total of 12 polyphenolic metabolites were significantly different before and after fermentation (including phenols and isoflavonoids), among which the content of caffeic acid and its derivatives with antioxidant capacity was significantly increased, which may improve the antioxidant capacity of fermented A.senticosus. Therefore, solid-state fermentation opens new avenues for the clinical development and application of A. senticosus.

Fermentative Production of Diacylglycerol by Endophytic Fungi Screened from Taxus chinensis var. mairei.

Diacylglycerol (DAG) production by microbial fermentation has broad development prospects. In the present study, five endophytic fungi which could accumulate DAG were screened from Taxus chinensis var. mairei by using potato dextrose agar plate and flask cultivation in potato dextrose broth culture medium. The strains were biologically identified based on morphological features and semi-quantitative PCR. The identification results indicated that the five strains belonged to different genera: Fusarium annulatum (F. annulatum, coded as MLP41), Trichoderma dorotheae (T. dorotheae, coded as MLG23), Colletotrichum aeschynomenes (C. aeschynomenes, coded as MLY23), Pestalotiopsis scoparia (P. scoparia, coded as MLY31W), and Penicillium cataractarum (P. cataractarum, coded as MLGP11). The crude lipids from the strains and their corresponding triacylglycerol, 1,2-DAG, and 1,3-DAG fractions separated via thin-layer chromatography were mainly composed of palmitic acid, stearic acid, oleic acid, and linoleic acid, which in total accounted for higher than 94% of the content. The effects of fermentation conditions on the DAG productivity were discussed, and the yields of DAG were determined based on the 1H NMR spectra of crude lipids. The highest total DAG yields of F. annulatum, T. dorotheae, C. aeschynomenes, P. scoparia, and P. cataractarum were 112.28, 126.42, 189.87, 105.61, and 135.56 mg/L, respectively. C. aeschynomenes had the strongest potential to produce DAG. The results showed that this may be a new promising route for the production of DAG via fermentation by specific endophytic fungi, such as C. aeschynomenes.

Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

The consumption of fermented soymilk (FSM) is of great interest to consumers because of its many potential health benefits. Nevertheless, soymilk's unpleasant flavor and astringent taste are a major concern in consumption. To obtain the soymilk with good flavor and functionality profiles, fermentation is one of the alternatives, which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions (DFC). The single-factor test and orthogonal experiment comprehensively determine the FSM production process. The parameters of optimal conditions include mixed fermentation agents, water ratio (1:5), sterilization time (15 min), sterilization temperature (105 °C), 160-mesh press cloth, carbon source (glucose), amount of glucose (10%), inoculum amount (0.03%), fermented soymilk temperatures (FSM3, 37 °C; FSM4, 42 °C), and fermentation time (24 h) were retained. The DFC significantly affects nutritional factors such as proteins, amino acids, and others. At the same time, the anti-nutritional components showed the opposite results, except the total phenolic content exhibited a significantly higher content after fermentation. However, the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk (NFSM) from 19.30% to 4.97% in FSM3 and 1.60% in FSM4, respectively. Furthermore, the fermentation produced a higher abundance of 2-butanone, acetoin, and acetic acids, thus improving the overall sensory acceptability. Over time, the fermentation has been pertinent to exert preservation effects, especially for FSM4 at 4 °C. The results indicated that the optimized DFCs have a good application for FSM by improving its flavor, functional profiles with health-promoting effects, and soymilk product preservations.

The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids

Short-Chain Fatty Acids are one of the vital metabolites generated by the fermentation of dietary fiber in the gastrointestinal tract through bacterial fermentation and play an essential role in human health. This a study aimed to evaluate the effects of different fermentation conditions, including temperature (30, 42 °C), salt concentrations (2, 4 and 6%), pH (4.5, 5 and 6), and their interaction effects on the production of short-chain fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid) by Lactobacillus fermentum ATCC 9338, Lactobacillus fermentum 19SH and Lactobacillus acidophilus ATCC 4356. Once grown under different fermentation conditions, supernatants and pellets of fermentation media were separated, and then SCFAs were measured using Gas chromatography/mass spectrometry (GC-MS). Results revealed that fatty acid content was altered in each fermentation condition, and the highest amount after lactic acid belonged to propionic acid. Accordingly, Lb. Fermentum 19sh, Lb. Fermentum ATCC9938, and Lb. Acidophilus ATCC4356 produced the highest levels of isovaleric acid, acetic acid, propionic acid, isobutyric acid, butyric acid, and valeric acids, respectively. The results indicated a relationship between the production of short-chain fatty acids and the growth of bacterial strains and cell membrane characteristics.

Improving the Acetic Acid Fermentation of Acetobacter pasteurianus by Enhancing the Energy Metabolism.

Energy metabolism is important for cell growth and tolerance against environment stress. In acetic acid fermentation by Acetobacter pasteurianus, the correlation coefficients of acid production rate with energy charge and ATP content were 0.9981 and 0.9826, respectively. The main energy metabolism pathway, including glycolysis pathway, TCA cycle, ethanol oxidation, pentose phosphate pathway, and ATP production, was constructed by transcriptome analysis. The effects of fermentation conditions, including dissolved oxygen, initial acetic acid concentration, and total concentration, on acetic acid fermentation and energy metabolism of A. pasteurianus were analyzed by using the RT-PCR method. The results showed the high energy charge inhibited glucose catabolism, and associated with the high ethanol oxidation rate. Consequently, a virtuous circle of increased ethanol oxidation, increased energy generation, and acetic acid tolerance was important for improving acetic acid fermentation.

Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice

Abstract Probiotic fermented fruit juice could improve intestinal health with better sensory attributes. The effects of fermentation conditions on flavor quality of fermented bayberry juice were compared through microbial viability and sensory evaluation. Fermentation by combined Streptococcus thermophilus (ST) and Lactobacillus acidophilus (LA) resulted in higher microbial viability and sensory evaluation scores. The fermentation conditions were optimized by orthogonal experimental design and Technique for Order Preference by Similarity to an Ideal Solution analysis (ST and LA in a mass ratio of 3:1; 0.6% (mass concentration) inoculation; fermentation time, 48 h, at 37 °C; 10% (mass concentration) added sucrose). Fermentation under these conditions decreased the anthocyanin content of the juice, maintained the total phenolic content, and slightly decreased the antioxidant capacity. Fermentation reduced aroma volatiles from 42 in fresh juice to 33, as determined by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), the aldehyde content decreased and the alcohol content increased. Lactic acid fermented bayberry juice by ST and LA produced a beverage with desirable consumer attributes, combining the health benefits of fresh juice and probiotics.

Enhanced protein and amino acids of corn-ethanol co-product by Mucor indicus and Rhizopus oryzae.

Upcycle of co-products from corn-ethanol plant into protein-rich animal feed with balanced key amino acids via solid-state fermentation is a promising approach to economically support both biofuel and animal feed industries. However, there are multiple types of solid-state fermentation microorganisms and growth conditions that have not been tested. In this study, Mucor indicus and Rhizopus oryzae were used to ferment corn-based wet distiller's grains with solubles (WDGS). The effects of fermentation conditions (temperature, agitation, and moisture) and supplementations (extraneous carbon and nitrogen sources) were evaluated on protein production and amino acids profiles before and after fermentation. The study established best fermentation conditions (23°C, static incubation for 4days at 70% initial moisture content) to improve protein content for both R. oryzae and M. indicus. Moreover, urea supplied to R. oryzae and M. indicus improved protein concentration by 35 and 38%, and total amino acids content by 28 and 18%, respectively. The amount of 693.1 and 451.8mg of additional total amino acids including 262.8 and 227.7mg of key amino acids (lysine, methionine, tryptophan, and arginine) was synthesized by R. oryzae and M. indicus, respectively, per supply of 536mg urea in 25g of WDGS. This study demonstrated the feasibility of urea as a low-cost nitrogen source for amino acid biosynthesis in fungal fermentation of WDGS, which could contribute to the increasing demand for high-value monogastric animal feed.

Single cell oil production by Trichosporon sp.: Effects of fermentation conditions on fatty acid composition and applications in synthesis of structured triacylglycerols

Effects of various fermentation conditions on fatty acid composition of single cell oil (SCO) from Trichosporon sp. F1-2 were investigated. Ten carbon sources clustered into two groups using hierarchical clustering algorithm and principal component analysis. Xylose and soluble starch from each group were further studied. SCO using xylose had a high oleic acid content, while the linoleic acid and α-linolenic acid content increased significantly in SCO using soluble starch especially at the sn-2 position. 20 and 31 triacylglycerol (TAG) types were detected, respectively. The increased types were rich in linoleic acid and α-linolenic acid. The effect of C/N ratios was the weakest (distance threshold 3.05), followed by inoculation amounts (3.08), fermentation time (4.30) and nitrogen sources (5.64). The optimum nitrogen source, C/N ratio, inoculation amount and fermentation time for SCO accumulation were ammonium sulfate, 60, 6% and 120 h, respectively. Two different SCOs were produced using xylose and soluble starch under optimum conditions, which were demonstrated to be potential substrates for synthesis of 1,3-distearoyl-2-oleoyl-glycerol (a cocoa butter improver) and MLM-type TAG (the dietary TAG with low caloric value) respectively. Therefore, changing the carbon source can help broaden application fields of SCOs and increase feedstock sources of structured TAG synthesis.

Optimization of fermentation conditions and medium compositions for the production of chrysomycin a by a marine-derived strain Streptomyces sp. 891

Chrysomycin A is one of the valuable drug leads used to treat infectious diseases such as tuberculosis and methicillin-resistant Staphylococcus aureus. In order to increase its yield, this work firstly focuses on optimization of fermentation conditions and medium compositions of a wild-type chrysomycin A-producing strain Streptomyces sp. 891 from marine sediment. By single-factor experiment, effects of fermentation conditions (fermentation time, seed age, initial pH, inoculum amount, liquid loading, shaking speed) and medium composition (carbon sources, nitrogen sources, inorganic salts) on the yield of chrysomycin A were carefully evaluated and analyzed followed by optimization at shake-flask level. The results indicated its optimal fermentation conditions for producing chrysomycin A were as follows: fermentation time 168 h, seed age 48 h, initial pH 6.5, inoculum amount 5.0%, liquid loading 30 mL in 250-mL Erlenmeyer flask and shaking speed 220 rpm. By orthogonal test, the optimal fermentation medium constitutes 40 g/L glucose, 20 g/L corn starch, 25 g/L hot-pressed soybean flour, 3 g/L CaCO3. Verification tests suggested the yield of chrysomycin A under optimized conditions reaches up to 3648 ± 119 mg/L, which is increased by almost 5 times. These findings definitely pave the way for scale-up preparation of chrysomycin A and application in the pharmaceutical industry.

Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar

Chinese vinegar solid-state fermentation (SSF) has been using traditional manual operation (TO) for a long history. Recently, mechanical operation (MO) is being applied. However, the fermentation periods and organic acids pattern of TO and MO are different. In this research they were compared considering the microbial diversity and succession, and the effects of fermentation conditions on microorganism metabolism were analyzed using in vitro and in vivo methods. TO has a higher lactic acid/acetic acid ratio (0.399) than MO (0.351). They differ in the middle-early, middle, and middle-late stages, whereas the later stages of both show similarities. Acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are predominant microorganisms in SSF process. Acetic acid and lactic acid are mainly produced at the upper and lower of fermentation containers, respectively. Oxygen content is positively related to AAB metabolism, whereas negatively related to LAB metabolism. Heat generated by bio-reaction will inhibit the growth of AAB after the middle stage. The more sufficient mass and heat transfer is responsible for the higher activity of microbial metabolism in TO than in MO, resulting in a shorter fermentation period.

Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine

The pellicle-forming yeast could cause the quality deterioration of wine. In this study, a pellicle-forming strain Hmp-1 was isolated from the spoilage blackberry wine, and identified as Pichia membranifaciens based on the morphology and partial nucleotide sequence of 26S rDNA. The effects of fermentation conditions (ethanol, sulfur dioxide, sugar, and temperature) on the growth of P. membranifaciens strain Hmp-1 and Saccharomyces cerevisiae strain FM-S-115 (a strain used for the blackberry wine fermentation) were investigated, respectively. The results indicated that Hmp-1 had lower resistance to these factors compared to FM-S-115, and the growth of Hmp-1 was completely inhibited by 10% (v/v) or 50 mg L–1 SO2 during the fermentation of blackberry wine. These results suggested that Hmp-1 could effectively be controlled by increasing ethanol or SO2 concentration during the fermentation and storage of blackberry wine. Furthermore, the analysis based on gas chromatography-mass spectrometry (GC-MS) showed that Hmp-1 remarkably decreased kinds of volatile compounds in blackberry wine, especially aldehydes and esters. In addition, some poisonous compounds were detected in the blackberry wine fermented by FM-S-115 and Hmp-1. These results suggested that Hmp-1 was a major cause leading to the quality deterioration of blackberry wine.

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

The effects of fermentation conditions (temperature, time, and pH) and plucking standards (one leaf and a bud to four leaves and a bud) on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. These differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. The TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. These results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

Effects of fermentation conditions on valuable products of ethanolic fungus Mucor indicus

Background: Mucor indicus is a dimorphic fungus used in the production of ethanol, oil, protein, and glucosamine. It can ferment different pentoses and hexoses; however, the yields of products highly depend on the nutrients and cultivation conditions. In this study, the effects of different morphologic forms, cultivation time and temperature, presence or absence of oxygen, carbon sources, and concentration of nitrogen source on the products of M. indicus were investigated. Results: The fungus with all morphologies produced high yields of ethanol, in the range of 0.32–0.43 g/g, on glucose. However, the fungus with filamentous morphology produced higher amounts of oil, protein, phosphate, and glucosamine together with ethanol, compared with other morphologies. A higher amount of oil (0.145 g/g biomass) was produced at 28°C, while the best temperature for protein and glucosamine production was 32 and 37°C, respectively. Although ethanol was produced at a higher yield (0.44 g/g) under anaerobic conditions compared with aerobic conditions (yield of 0.41 g/g), aerobic cultivation resulted in higher yields of protein (0.51 g/g biomass), glucosamine (0.16 g/g alkali insoluble material, AIM), and phosphate (0.11 g/g AIM). Conclusions: It is not possible to have the maximum amounts of the products simultaneously. The fermentation conditions and composition of culture media determine the product yields. Carbon source type and the addition of nitrogen source are among the most influencing factors on the product yields. Moreover, all measured products were made with higher yields in cultivation on glucose, except glucosamine, which was produced with higher yields on xylose. Normal 0 false false false ES-CL X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Tabla normal; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:8.0pt; mso-para-margin-left:0cm; line-height:107%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri,sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:Times New Roman; mso-bidi-theme-font:minor-bidi; mso-ansi-language:ES-CL;}

Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea

There were little reports on effects of fermentation conditions on the quality and function of Fu-brick tea. In this study, gallic acid contents and antioxidant properties of Eurotium cristatum-fermented loose tea at different fermentation temperatures were analyzed. The results showed that E. cristatum fermentation had resulted in an obvious increase of the antioxidant ability, and fermentation temperature significantly affected gallic acid and antioxidant ability of E. cristatum-fermented loose tea (p < 0.05). Appropriately raising fermentation temperature significantly contributes to increasing gallic acid content and antioxidant ability of E. cristatum-fermented loose tea (p < 0.05). Gallic acid was significantly correlated with antioxidant activity in E. cristatum-fermented loose tea (p < 0.05), and its content fermented at 37 °C reached 2.38% of the dry weight, similar to that in Galla chinensis. Gallic acid becoming a primary antioxidant can be as a quality index of E. cristatum-fermented loose tea. The results provide a basis for increasing active components and functional activity in microbe-fermented teas by controlling fermentation temperature.

Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue

The effects of fermentation conditions on the production of polysaccharides from Ganoderma lucidum using soybean curd residue (SCR) as a substrate were investigated. Based on the optimum conditions of solid-state fermentation, the fermentation time, the inoculum size, and the C/N ratio were optimized by response surface methodology. The optimal fermentation conditions for G. lucidum polysaccharide were determined to be the following: 14.53 % of the inoculum size, 10.49 of the C/N ratio, and 21.18 days incubation. The maximum polysaccharide yield of 48.14 ± 1.47 mg/g was obtained in the verification experiment. Furthermore, treatment with 20 μg/mL of G. lucidum polysaccharide from fermented SCR showed significant stimulation for the macrophage proliferation and higher nitric oxide production. Compared with the unfermented soybean curd residue, the total phenolic compounds increased fourfold, and various amino acids were increased significantly in the fermented soybean curd residue. Therefore, a nutritious functional food or food additives could be produced using fermented soybean curd residue.

Effects of fermentation conditions on the production of 4-α-glucanotransferase from recombinant Escherichia coli

Effects of fermentation conditions on the production of 4-α-glucanotransferase from recombinant Escherichia coli

Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir

In this study, the effects of fermentation conditions (temperature and time) as well as homogenization pressure on the rheology and EPS production in Kefir made from bovine whole milk were investigated. Results showed that the rheological characteristics and EPS production are affected significantly ( p < 0.05) by the fermentation temperature but not by the incubation time. Furthermore, the homogenization pressure was found to influence significantly ( p < 0.05) the rheology but not the production of EPS in Kefir.

Changes in the Volatile Compound Production of Fermentations Made from Musts with Increasing Grape Content

Wine is a complex consumer product produced predominately by the action of yeast upon grape juice. Model must systems have proven to be ideal for studies into the effects of fermentation conditions on the production of certain wine volatiles. To clarify the contribution of grape juice to the production of wine volatiles, we have employed a model must system spiked with increasing amounts of grape juice (Riesling or Cabernet Sauvignon). The resulting fermented wines were analyzed by SPME-GC-MS and the data obtained grouped using ANOVA and cluster analyses to reveal those compounds that varied in concentration with reproducible trends relative to juice concentration. Such grouping highlights those compounds that are grape-dependent or for which production is modulated by grape composition. In some cases, increasing the proportion of grape juice in the fermentations stimulated the production of certain esters to levels between 2- and 140-fold higher than those seen in fermentations made with model grape juice media alone. The identification of the grape components responsible for the increased production of these wine volatiles will have implications for the impact of grape production and enology on wine flavor and aroma.