Optimization Of Fermentation Conditions Research Articles

Mining, Identification, and Fermentation Optimization of Chitin Deacetylase from a Novel Strain Enterobacter sp. ZCDA27.

Chitin, a natural organic compound with content slightly lower than cellulose, is also known for chitosan, a substance derived from chitin through deacetylation. In this experiment, preliminary screening was conducted using the plate discoloration circle method, leading to the selection of a high-yield CDA-producing strain from 28 candidates through rescreening. Morphological characteristics and 16S rDNA sequence analysis revealed 99.93% homology with Enterobacter sichuanensis strain N24, thus naming this strain Enterobacter strain ZCDA27. Initial fermentation of the strain yielded CDA activity of 9.29 U/mL. Single-factor optimization was then performed, followed by a PB test to screen for significant factors affecting enzyme production. The response surface method was used to further optimize the fermentation conditions. The optimal fermentation conditions for the carbon source, nitrogen source, metal ion, fermentation temperature, time, liquid volume, and initial pH were explored. Significant factors affecting enzyme production, including MgSO4, initial medium pH, and fructose levels, were identified using the PB test. Finally, the fermentation conditions of ZCDA27 were optimized using the Box-Behnken design combined with RSM, which comprised fructose at 1.020%, magnesium sulfate at 0.016%, and peptone at 1%. The fermentation conditions included a temperature of 37, initial pH of 7.1, rotation speed of 140 × g, fermentation time of 28h, inoculation amount of 2%, and liquid volume of 40%. Under these conditions, the enzyme activity of ZCDA27 reached 14.52 U/mL, a 1.6-fold increase from the pre-optimization levels. In summary, this study provides an experimental foundation for further development and application of Enterobacter spp. ZCDA27 CDA.

A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium

Dietary intervention is the basis for the treatment of diabetes mellitus. This study employed Ganoderma lucidum (GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and systematically investigated the impact of fermentation on the nutritional quality, structural characteristics, and functional properties of OPP. The results indicated that the triterpene content in F-OPPF significantly increased from 8.53 mg/g to 17.23 mg/g under optimal conditions (temperature: 28 °C, inoculum size: 10%, material quantity: 36 g/250 mL, and fermentation time: day 13). Fermentation resulted in enhanced nutritional quality, with increased contents of protein, soluble protein, crude fiber, ash, mineral elements, essential amino acids, polysaccharides, flavonoids, and total phenols. Mycelium not only enveloped the OPP surface but also penetrated its interior, forming a porous honeycomb-like structure. The types of reactive groups and crystals (C + V-type) were not changed after fermentation, while the crystallinity increased. F-OPPF exhibited positive changes in thermogravimetric properties, antioxidant and hypoglycemic activities, and adsorption capacity of insoluble dietary fiber. Additionally, incorporating F-OPPF into the diet markedly reduced fasting blood glucose levels and promoted weight gain in T2DM rats induced by a high-fat diet and streptozotocin. The fermented groups exhibited improvements in glyco- and lipo-metabolism, oxidative stress, and the function and pathological morphology of the pancreas, liver, and kidneys compared to the unfermented group. Collectively, these findings suggested that GL mycelium fermentation enhanced the nutritional and functional values of OPP, and F-OPPF holds potential as a raw material for developing diabetic-friendly foods.

Advanced in the Production of L-Ascorbic Acid using Biotechnological Processes

Over the past decade there has been increasing demand to develop alternatives to the Reichstein process, a largely chemical synthesis by which the majority of vitamin C (L-ascorbic acid) is produced. Many studies improve the biotransformation of Reichstein intermediate, but no natural bacterial strain is capable of catalyzing the biosynthesis of intermediates in single step fermentation. The study aimed to Isolate and identify bacterial strains have the ability to produce Ascorbic acid and detect their ability to be cultivated on plant wastes as substrate. In this study a total of Seventy-five different bacterial colonies of acetic acid bacteria were isolated from eight different samples. The most potent isolate was identified by 16S rRNA and phylogenetic tree relationship showed that the isolated strain was novel and named Gluconobacter oxydans st SW with accession number OP429626. The optimal levels of different nutritional and cultural variables were reached. The data revealed that the yield of ascorbic acid was increased from 7.17 g/l to 10.348 g/l. The effect of low doses of gamma radiation was tested. For Gluconobacter oxydans st. SW, the highest ascorbic acid yield was obtained was 20.480 g/l at activation radiation dose 1.2 kGy compared with 10.34 g/l from the parent isolate at the optimum fermentation conditions. It was observed that the radiated Gluconobacter oxydans st SW can adapt to the waste’s hydrolysate more than the un-radiated one. The highest yield of ascorbic acid (21.2 g/l) was obtained from fermentation broth containing 70% supplemented hydrolsate and 30% synthetic fermentation broth.

Lactobacillus reuteri metabolites alleviate apple replant disease (ARD) by driving beneficial bacteria to reshape the core root microbiome

Previous studies have shown that the bacterial fertilizer Lactobacillus reuteri (LBR) significantly alleviates apple replant disease (ARD), but the mechanism behind its effectiveness remains unclear. This study investigated the effects of key LBR metabolites on the rhizosphere microbial community. The biocontrol function of extracellular polysaccharides (EPS) was examined and shown to be further enhanced after optimizing the fermentation conditions. The optimized fermentation conditions were found to generate intermediates involved in various plant metabolic pathways, leading to plant growth promotion, increased abundance of beneficial bacteria like Bacillus and Pseudomonas in the rhizosphere soil, and decreased abundance of pathogenic fungi. Through the isolation and identification of rhizosphere microorganisms, a strain of Pseudomonas monteilii with chemotaxis to EPS was isolated, which had growth promotion ability and effectively improved plant resistance and relieves ARD. To further understand the mechanism underlying the inhibitory effect on soil pathogens of microbial aggregations and development in the rhizosphere driven by beneficial bacteria metabolites. These findings offer valuable technical insights for utilizing biocontrol bacteria metabolites in ARD management.

Enhancing the erythritol production of Yarrowia lipolytica by high-throughput screening based on highly sensitive artificial sensor and anchor protein cwp2.

Yarrowia lipolytica is widely used for the industrial production of the natural sweetener erythritol. Despite improvements in fermentation process control and metabolic pathway regulation, bottlenecks still exist in terms of yield and screening technology. Therefore, we constructed an artificial sensor system for effective erythritol detection, established a single-cell droplet-based high-throughput screening system based on fluorescence-activated cell sorting, and obtained Y. lipolytica with improved erythritol production through mutagenesis and high-throughput screening. We used a droplet generator to co-cultivate Y. lipolytica 5-14 with Escherichia coli and used the E. coli fluorescent signal to detect the concentration of erythritol synthesized by Y. lipolytica 5-14 for high-throughput screening. Strains were subjected to UV mutagenesis for 120 s. Under optimized fermentation conditions using Y. lipolytica mutants in 96-well plates, the screening efficiency reached 16.7%. Y. lipolytica 5-14-E6 showed a 21% increase in erythritol to 109.84 g/L. After fermentation at 30°C in a 100 m3 fermenter for 75 h, the mutant Y. lipolytica 5-14-E6 erythritol yield reached 178 g/L.

Optimization of solid-state fermented corn distillers dried grains with solubles: effects on growth performance and tissue morphology in broiler chickens

In recent years, the use of corn DDGS has alleviated the problem of protein feed shortages to a certain extent; however, its high mycotoxin content seriously restricts its application in feedstuffs. In this study, the conditions of solid-state fermented corn DDGS were optimized to investigate changes in the nutrient composition of solid-state fermented corn DDGS and their effects on the growth performance and histological section of yellow-feathered broilers. The optimal strain ratio for solid-state fermentation was determined by orthogonal testing as 1:1:2 for B. desmois JA3:B. subtilis ANSB01G: and B. subtilis ANSB060, and the response value was the score of the degradation rate of Deoxynivalenol (DON), zearalenone (ZEN), and aflatoxin B1 (AFB1) weighted by 4:4:2. Optimal conditions for the solid-state fermentation of maize DDGS were determined by B-Behnken response surface design: the inoculum amount was 1%, the feed to liquid ratio was 1:1.25, the fermentation temperature was 37°C, and the fermentation time was 29.5 h. The optimal conditions for solid-state fermentation of maize DDGS were as follows: the inoculum amount was 1%, the material-liquid ratio was 1:1.25, the fermentation temperature was 37°C, the fermentation time was 29.5h, and the degradation rates of DON, ZEN, and AFB1 in the fermented maize DDGS were 81.6%, 55.18%, and 41.14%, respectively. Moreover, solid-state fermentation significantly improved the nutrient content, in which the amounts of amino acids, crude ash, and crude fat were significantly increased (P < 0.05) and the content of crude fiber was significantly decreased (P < 0.05). The in vitro digestibility of dry matter, crude protein and crude fiber increased significantly (P < 0.05); in addition, compared with the control group, the addition of fermented maize DDGS significantly increased the daily calorific intake of broiler chickens, the daily weight gain (P < 0.05); heart, liver and intestinal tissues underwent no obvious pathological changes.

Harnessing Oxidative Stress to Obtain Natural Riboflavin Secreting Lactic Acid Bacteria for Use in Biofortification.

Lactococcus lactis suffers from oxidative stress and riboflavin starvation at elevated temperatures due to dissolved oxygen, which can be relieved partially by exogenously supplied riboflavin. Here we explore whether this phenomenon can be harnessed to obtain riboflavin overproducing mutants. Using a riboflavin auxotrophic L. lactis strain as a riboflavin biosensor, we screened L. lactis cultures that had been exposed to temperature induced oxidative stress for up to one year. Riboflavin secreting mutants could readily be identified, some of which had arisen after just two weeks of exposure to oxidative stress. Whole genome sequencing revealed mutations in the riboswitch, which regulate riboflavin biosynthesis. Riboflavin secretion conferred a significant increase in tolerance to oxidative stress and enabled growth at high temperatures in the presence of dissolved oxygen. It was subsequently demonstrated that vigorous aeration at high temperature (37 °C) could prompt rapid emergence of riboflavin secreting mutants. The protective effect provided by riboflavin against oxidative stress may explain the natural occurrence of lactic acid bacteria (LAB) secreting riboflavin. By optimizing fermentation conditions and eliminating lactate formation, we achieved 64 mg/L riboflavin, the highest reported titer so far for LAB, which indicates great potential for use as a riboflavin fortification agent in food.

Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid-lowering activity.

Ginkgo biloba seeds (GBS) are rich in flavonoids, proteins and reducing sugar, and have been consumed as food and medicinal nuts for thousands of years. However, the presence of ginkgotoxins and their poor palatability limit people's consumption of them. This study used solid-state fermentation with Bacillus subtilis natto and Lactobacillus plantarum to enhance the safety and benefits of GBS. Optimized fermentation conditions increased the content of beneficial components like total flavonoids, soluble protein and reducing sugar while eliminating unpleasant odors (isoamyl aldehyde and hexanal) and reducing the toxin 4'-O-methylpyridoxine by 91.17%. Fermentation of GBS powder can significantly enhance its anti-inflammatory and antioxidant activities in vitro (P < 0.001). Furthermore, it exhibits a dose-dependent effect within a certain concentration range. Mixed fermentation (FBnLp) was evaluated for its effects on obesity and metabolic syndrome in mice fed a high-fat diet. FBnLp significantly reduced body and liver weight gain, prevented dyslipidemia and decreased inflammatory and oxidative stress compared to unfermented GBS. Histological analysis showed that FBnLp improved liver health by reducing fat accumulation and preventing non-alcoholic fatty liver disease. Meanwhile, it was found that feeding FBnLp increased the expression of CPT-1α, which regulates energy expenditure and fat breakdown, and downregulated the expression of SREBP-1c, FAS and ACC, which regulate fat synthesis. This research provides new insights and technological support for the application and development of FBnLp as a functional product, addressing key issues in its use and industry growth. © 2024 Society of Chemical Industry.

Investigating the effect of fermentation byLactobacillus reuteri on biochemical properties of Ceylon Cinnamon

Abstract Introduction Fermentation is an important biotechnological process that improves the biochemical properties of natural raw materials by transforming high molecular compounds into more beneficial low molecular compounds through microbial biotransformation. Ceylon cinnamon (Cinnamomum zeylanicum Blume), globally recognized as 'true cinnamon', contains high molecular weight, complex compounds that are responsible for its renowned antioxidant, antibacterial, and therapeutic properties, making it a vital component in medicinal applications1. Aims The present study aimed to investigate the effect of fermentation by Lactobacillus reuteri on selected phytochemical contents, antioxidant, and antibacterial properties of bark extracts of Ceylon cinnamon (Cinnamomum zeylanicum Blume) and to determine the optimum conditions for fermentation of Cinnamon bark extract by L. reuteri. Method Authenticated Ceylon cinnamon bark (CCB) was extracted into water using the decoction method. The water extract was fermented by L. reuteri under controlled conditions (pH 6, incubation at 35 ºC) and optimized using two parameters; the inoculum density (1.5×108 cfu/ml and 7.5×108 cfu/ml) and incubation time (2 and 4 days). After fermentation, total polyphenolic content (TPC), total flavonoid content (TFC), DPPH free radical scavenging activity and antibacterial activity of non-fermented extracts (NFE) and fermented extracts (FE) of CCB were evaluated. Antibacterial activity was determined using the agar well diffusion method against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Ethical approval was not required since no human or animal study was done during the study. Results The extract fermented with an inoculum density of 7.5×108 cfu/ml and incubated for 4 days showed the highest TFC (19.3 ± 0.3 mg RE/g) and antioxidant activity (IC50: 97.2 ± 0.8 µg/ml) in comparison to that of NFEs (TFC:13.3 ± 0.3 mg RE/g and DPPH activity: IC50: 233.7 ± 12.8 µg/ml). Moreover, the fermented samples showed a reduction in TPC, indicating possible biotransformation of compounds. and no significant change in the antibacterial activity in comparison to the non-fermented samples. Discussion and Conclusion This study was mainly focused on investigating the effect of fermentation of Ceylon cinnamon bark aqueous extract by Lactobacillus reuteri. The increased antioxidant activity and total flavonoid content are notable and could be attributed to chemical transformations of some complex flavanols including catechin gallate and epicatechin gallate present in aqueous cinnamon to catechin and epicatechin monomers by the action of enzymes secreted by L. reuteri during the fermentation process2. Hence, this study suggests that fermentation using L. reuteri has a considerable positive impact on certain biochemical properties of cinnamon water extract. Cinnamon bark is a complex matrix containing various phytochemicals that could interact with bacterial strains in ways that are not fully understood. These interactions could lead to unexpected effects or limitations during fermentation.

Yeast Synthesis and Herbicidal Activity Evaluation of Aspterric Acid.

Aspterric acid (AA) is a novel natural product herbicide that targets dihydroxyacid dehydratase in plants. In this study, we introduced two distinct AA biosynthesis-related gene clusters into Saccharomyces cerevisiae and screened the core biosynthetic enzyme, sesquiterpene cyclase, from various fungi. The combination of sesquiterpene cyclase from Aspergillus taichungensis IBT 19404 and two cytochrome P450s from Penicillium brasilianum resulted in the optimal AA synthesis efficiency in yeast, with the highest titer of 33.21 mg/L achieved by optimizing fermentation conditions in shake flasks. Moreover, the herbicidal effects of AA on weed germination and growth were evaluated. Notably, AA strongly inhibited the germination of Amaranthus tricolor, Portulaca oleracea, Bidens pilosa, Lolium perenne, and Leptochloa chinensis. Furthermore, AA could also inhibit the shoot and root growth of weeds with a superior inhibitory effect on roots relative to shoots. Our work not only provides a sustainable method for the biosynthesis of AA in yeast but also paves the way for the application of AA as a preemergence herbicide.

Investigation of the Fermentation Process of Moringa oleifera Leaves and Its Effects on the Growth Performance, Antioxidant Capacity, and Intestinal Microbiome of Procambarus clarkii.

Moringa oleifera is renowned for its high antioxidant activity. However, few studies have been conducted on its effects on aquatic animals. The aim of this experiment was to investigate the optimal fermentation process of M. oleifera leaves and to evaluate the effects of fermented M. oleifera leaves on crayfish (9.11 ± 0.3 g) in terms of growth performance, antioxidant capacity, and gut microbiological parameters. By optimizing the fermenting material/water ratio, fermentation time, temperature, and strain, the optimal fermentation conditions of a 10% water ratio + 48 h + 30 °C + inoculation with 2% B. amyloliquefaciens (107 CFU mL-1) were obtained. These conditions resulted in notable increases in the contents of the total protein, total phenols, flavonoids, and amino acids (p < 0.05) while also leading to a notable decrease in the content of tannins in contrast to those of unfermented M. oleifera leaves (p < 0.05). The fermented M. oleifera (FMO) leaves were incorporated at five concentrations, including 0% (control (CT)), 0.25% (0.25FMO), 0.5% (0.5FMO), 1% (1FMO), and 2% (2FMO). The results showed that the 1FMO group performed better in terms of the final body weight (FBW), weight gain rate (WGR), and specific weight gain rate (SGR) compared with the CT group (p < 0.05). In addition, amylase and lipase activities were significantly higher in the 1FMO and 2FMO groups compared with the other groups (p < 0.05). The fermented M. oleifera leaves significantly increased the catalase (CAT) activity in the crayfish (p < 0.05). The superoxide dismutase (SOD) activity was significantly increased in the 0.25FMO, 1FMO, and 2FMO groups, and the malondialdehyde (MDA) content was significantly decreased while the glutathione peroxidase (GSH-Px) content was significantly increased in the 0.5FMO, 1FMO, and 2FMO groups (p < 0.05). Furthermore, the 1FMO group was observed to significantly increase the abundance of Firmicutes while simultaneously reducing the abundance of Aeromonas (p < 0.05) and adjusting the structure of the intestinal microbiome. In conclusion, this study established the optimal fermentation conditions for M. oleifera and obtained a product with high nutrient and low tannin contents. Furthermore, the incorporation of 1% FMO was demonstrated to facilitate growth, enhance the antioxidant capacity, and optimize the gut microbiology in crayfish.

Optimization of fermentation conditions for 3-methylthio-1-propanol production by Saccharomycopsis fibuligera Y1402 in tobacco matrix

3-methylthio-1-propanol (3-Met) is widely used as a flavoring substance in food flavoring. In this study, the fermentation conditions of Saccharomycopsis fibuligera Y1402 for 3-Met production were optimized in the tobacco matrix. Firstly, the optimization of the culture medium components and culture conditions was carried out through a single factor design. Then, a Plackett-Burman design was used to screen out factors that most significantly affected the production of 3-Met by S. fibuligera Y1402. The steepest ascending path design was used to identify the most significant response region. The optimal conditions for the production of 3-Met were determined using the Box-Behnken experimental design and response surface analysis. These conditions included a particle size of tobacco between 60 and 80 mesh, ammonium sulphate as the nitrogen source with a concentration of 2.4 g/L, L-methionine (L-Met) concentration of 3.1 g/L in the nutrient solution, an incubation time of 145 h, a moisture content of 83%, an initial pH of 5.5, a temperature of 29 °C, and an inoculation size of 1.6%. Under these conditions, the production of 3-Met reached 342.07 mg/g of tobacco. When the culture was scaled up, the conversion yield of 3-Met reached 1.07 g/g of tobacco. This suggests that fermenting this strain can increase the amount of 3-Met in tobacco leaves. This research offers a reference value for employing this strain to enhance the flavor components of crushed tobacco leaves, low-quality tobacco leaves, or tobacco stems, facilitating the processing of inferior tobacco leaves.

Polysaccharide with anticancer activity from Grifola frondosa cultured in industrial wastewater of Agaricus bisporus.

Culture conditions for Grifola frondosa using Agaricus bisporus industrial wastewater as a medium were optimized using Plackett-Burman and Box-Behnken methodologies. Plackett-Burman screening identified culture temperature, shaking speed, and wastewater solubility as the key factors influencing G. frondosa biomass. The Box-Behnken design then established optimal fermentation conditions: 23.7 °C, 202 rpm shaking speed, 10.4 % wastewater solubility, pH 6, 150 mL culture volume in a 250 mL flask, 9-day culture duration, and 10 % inoculation volume. Polysaccharides were isolated and purified from both the mycelia and the culture medium. UV and molecular weight analysis determined that the polysaccharides AIPGF01, NEPGF01, AEPGF01, and NIPGF01 were homogeneous, with molecular weights of 234.7 kDa, 125.2 kDa, 80.0 kDa, and 48.6 kDa, respectively. GC revealed that NIPGF01 and AIPGF01 contained only glucose, while NEPGF01 and AEPGF01 comprised both mannose and glucose in ratios of 12.37:83.69 and 10.06:85.78, respectively. FT-IR confirmed the presence of β-glycosidic linkages in all polysaccharides. NIPGF01 exhibited strong anticancer activity, significantly inhibiting human gastric cancer (MGC80-3) and liver cancer (Hep G2) cells. Apoptosis rates at 50 μg/mL, 200 μg/mL, and 800 μg/mL of NIPGF01 were 38.5 ± 3.5 %, 61.4 ± 4.3 %, and 79.2 ± 5.5 %, respectively. Flow cytometry indicated that NIPGF01 induced apoptosis in MGC80-3 cells by arresting them in the S and G2 phases, leading to a marked reduction in G1 phase cells.

Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu.

The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions, Pichia anomala and Lactobacillus plantarum were introduced into the fermentation process to enhance the flavor. Samples inoculated with these mixed strains (SY) exhibited higher levels of alcohol (from 33.04 to 178.55 mg/L) and esters (from 49.51 to 130.20 mg/L) compared to the control group (KB). In SY, P. anomala and L. plantarum were the predominant microorganisms, while Pediococcus and Saccharomyces were more prevalent in KB. Moreover, 68 volatile flavor compounds were detected in SY, as opposed to 64 in KB. Notably, Pichia showed a positive correlation with key flavor compounds. The synergistic fermentation with exogenous strains led to a 52.38% increase in phenethyl alcohol and a 4.91% increase in ethyl lactate. Additionally, the levels of other flavor compounds, like ethyl acetate, γ-nonanolactone, and (E)-2-octenal, also increased. The results demonstrated that the addition of P. anomala and L. plantarum to the fermentation process of CFB significantly increased the contents of flavor compounds. This research reveals valuable insights into flavor enhancement and the microbial community dynamics in CFB production.

Degradation of Anti-Nutritional Factors in Maize Gluten Feed by Fermentation with Bacillus subtilis: A Focused Study on Optimizing Fermentation Conditions

Degradation of Anti-Nutritional Factors in Maize Gluten Feed by Fermentation with Bacillus subtilis: A Focused Study on Optimizing Fermentation Conditions

Preparation of safflower fermentation solution and study on its biological activity.

Safflower, a traditional Chinese medicine, is rich in chemical components including flavonoids, polysaccharides, and alkaloids. It exhibits pharmacological effects such as antioxidant, anti-inflammatory, anti-tumor, and anti-thrombosis properties, making it a valuable resource in the medical field. Furthermore, due to its antioxidant and anti-inflammatory effects, safflower is increasingly being utilized in the cosmetics industry. In this study, yeast was employed to ferment safflower, and the optimal fermentation conditions were established through single-factor experiments and response surface methodology. Subsequently, the antioxidant and anti-inflammatory efficacy of the safflower fermentation solution was assessed using both cellular and zebrafish models. Finally, the safety of the safflower fermentation solution was evaluated through a cosmetic eye irritation test. From a total of 20 yeast strains, YF-5 was identified as the dominant strain for safflower fermentation. By optimizing the fermentation conditions, it was established that the optimal parameters for YF-5 fermentation of safflower are as follows: a fermentation temperature of 36.55°C, a material-to-liquid ratio of 1:20.46, a fructose concentration of 6.20%, a fermentation duration of 72 h, and an inoculum volume of 4%. The biological activities of safflower, including its antioxidant and anti-inflammatory properties, were enhanced through yeast fermentation. In HaCaT cell and zebrafish oxidative damage assays, safflower fermentation solution inhibits the production of malondialdehyde (MDA) and increases superoxide dismutase (SOD) activity as well as total antioxidant capacity (T-AOC). In the RAW264.7 cell inflammatory damage assays, a 20% safflower fermentation solution was found to inhibit the release of TNF-α and NO in the inflammatory model, with inhibition rates of 30.94 and 28.86%, respectively. In the zebrafish inflammatory damage assays, the quantity of fluorescent neutral proteins in the 5% safflower fermentation solution was 0.7 times that observed in the dexamethasone (0.1 mg/mL) positive control group, indicating that its anti-inflammatory activity is comparable to that of dexamethasone (0.1 mg/mL). In the chicken embryo chorionic membrane experiment, it was observed that the safflower fermentation solution did not cause significant damage to the blood vessels of the chorionic allantoic membrane (CAM). This finding demonstrates that the safflower fermentation solution possesses a certain degree of safety. Safflower fermentation solution has antioxidant and anti-inflammatory bioactivities, and it has passed cosmetic safety evaluations. It can be used as a new natural cosmetic ingredient added to cosmetic products.

Optimization of fermentation conditions for physcion production of Aspergillus chevalieri BYST01 by response surface methodology.

This study aimed to optimize the culture conditions of the termite-derived fungus Aspergillus chevalieri BYST01 for the production of physcion, a characteristic component of the traditional herb rhubarb, which has been commercially approved as a botanical fungicide in China. First, potato dextrose broth was screened as the suitable basal medium for further optimization, with an initial yield of 28.0 mg/L. Then, the suitable carbon source, fermentation time, temperature, pH value, and the rotary shaker speed for physcion production were determined using the one-variable-at-a-time method. Based on the results of single factors experiments, the variables with statistically significant effects on physcion production were further confirmed using the Plackett-Burman design (PBD). Among the five variables, temperature, initial pH, and rotary shaker speed were identified as significant factors (P < 0.05) for physcion productivity in the PDB and were further analyzed by response surface methodology (RSM). Finally, we found that the maximum physcion production (82.0 mg/L) was achieved under the following optimized conditions:initial pH 6.6, rotary shaker speed of 177 rpm, temperature of 28 °C, and glucose concentration of 30 g/L in PDB medium after 11 d of fermentation. The yield of physcion under the optimized culture conditions was approximately threefold higher than that obtained using the basal culture medium. Furthermore, the optimum fermentation conditions in the 5-L bioreactor achieved a maximal physcion yield of 85.2 mg/L within 8 d of fermentation. Hence, response surface methodology proved to be a powerful tool for optimizing physcion production by A. chevalieri BYST01. This study may be helpful in promoting the application of physcion produced by A. chevalieri BYST01 to manage plant diseases.

Optimization of Fermentation and Biocontrol Efficacy of Bacillus atrophaeus XHG-1-3m2.

Biological control plays an increasingly important role in various aspects of modern agriculture and forestry. Identifying biocontrol strains with commercial potential for effective disease management is currently a focal point in biological control research. In this study, Bacillus atrophaeus XHG-1-3m2, a strain with significant biocontrol potential against Wilsonomyces carpophilus causing shot hole disease in wild apricots, was developed. The study determined the antibacterial activity of the fermentation broth, the optimal fermentation medium composition and conditions, and explored its effectiveness in controlling Wilsonomyces carpophilus. The optimal fermentation medium for strain XHG-1-3m2 comprises 12.5 g/L yeast extract, 12.5 g/L soy peptone, 10.0 g/L sodium chloride, 1 g/L ammonium chloride, 1 g/L potassium dihydrogen phosphate, 1 g/L disodium hydrogen phosphate, and 0.5 g/L magnesium sulfate heptahydrate. With an initial pH of 7.0, a liquid volume of 40%, an inoculum volume of 3%, and shaking incubation at 28 °C for 24 h, the viable cell count reached 14 × 109 CFU/mL. In vitro and in vivo tests on leaves revealed that the fermentation broth and the biocontrol biofertilizer derived from this strain inhibited the leaf lesions caused by Wilsonomyces carpophilus on wild apricots, achieving inhibition rates of 94.62% and 82.46%, respectively.

A Novel Biosynthetic Strategy for Ginsenoside Ro: Construction of a Metabolically Engineered Saccharomyces cerevisiae Strain Using a Newly Identified UGAT Gene from Panax ginseng as the Key Enzyme Gene and Optimization of Fermentation Conditions.

Ginsenoside Ro, as one of the few oleanane-type ginsenosides, is well known for its unique molecular structure and biological activities. Currently, research on the biosynthesis of ginsenoside Ro is still in its early stages. Therefore, the establishment of a new ginsenoside Ro cell factory is of great significance for the in-depth development and utilization of genes related to ginsenoside Ro synthesis, as well as for the exploration of pathways to obtain ginsenoside Ro. In this study, we cloned endogenous constitutive promoters, terminators, and other genetic elements from S. cerevisiae BY4741. These elements were then sequentially assembled with the uridine diphosphate glucuronic acid transferase gene identified in our previously study (PgUGAT252645) and several other reported key enzyme genes, to construct DNA fragments used for integration into the genome of S. cerevisiae BY4741. By sequentially transferring these DNA fragments into chemically competent cells of engineering strains and conducting screening and target product detection, we successfully constructed an engineered S. cerevisiae strain (BY-Ro) for ginsenoside Ro biosynthesis using S. cerevisiae BY4741 as the host cell. Strain BY-Ro produced 253.32 μg/L of ginsenoside Ro under optimal fermentation conditions. According to subsequent measurements and calculations, this equates to 0.033 mg/g DCW, corresponding to approximately 31% of the ginsenoside Ro content found in plant samples. This study not only included a deeper investigation into the function of PgUGAT252645 but also provides a novel engineering platform for ginsenoside Ro biosynthesis.

Innovative Lactic Acid Production Techniques Driving Advances in Silage Fermentation

Lactic acid (LA) plays a crucial role in the silage process, which occurs through LA fermentation. Consequently, there is a strong correlation between lactic acid production and the efficiency of the silage. However, traditional methods face challenges like long fermentation times, low acid production, and unstable quality, limiting agricultural preservation. This paper aims to explore innovations in lactic acid production technologies and show how these technologies have driven the development of silage fermentation for agricultural conservation. First, the important role of LA in agricultural preservation and the limitations of traditional silage techniques are presented. Next, advancements in LA production methods are thoroughly examined, covering the selection of microbial strains and the substitution of fermentation substrates. Following this, new technologies for silage fermentation are explored, drawing from innovations in LA production. These include the selection of LA strains, optimization of fermentation conditions, and improvements in fermentation techniques. These innovations have proven effective in increasing LA production, improving feed quality, extending shelf life, and providing new solutions to enhance agricultural production and sustainability.