Fermentation Conditions Research Articles

Influence of process parameters on the environmental impact of 2,3-butanediol production by fermentation

Producing bio-based chemicals such as 2,3-butanediol using biological processes can play an important role in combatting global warming and addressing fossil oil depletion. To identify sustainable processes, this study sought to incorporate environmental considerations right from fermentation optimization at laboratory scale. As the literature review revealed discrepancies in Life Cycle Assessment of fermentation processes, the study began with a comprehensive Life Cycle Inventory for 2,3-butanediol fermentation. Five impact categories showed significant normalized values (in person.year): ionizing radiation human health (3.2.10−2), human toxicity cancer effects (7.10−3), freshwater ecotoxicity (2.6.10−3), ozone depletion (2.3.10−3), and human toxicity non-cancer effects (1.8.10−3). The main contributors to these impact categories (hotspots) were identified as: energy demand, carbon source, potassium hydroxide for pH adjustment, antifoam, and nitrogen source. The energy demand for heating was found to represent up to 45 % of the ionizing radiation human health impact. The study also examined the influence on fermentation performance and on environmental impact of: 1) oxygen supply rate in batch mode, and 2) sugar feeding rate in fed-batch mode. When the fermentation and separation steps were considered together, the fermentation conditions producing the highest 2,3-butanediol concentration (74.7 g.L−1) also resulted in the lowest impacts across all environmental impact categories.

Microbial Ecology and Fermentation Dynamics of Traditional and Novel Fermented Yogurt in Brazil

Purpose: The aim of the study was to examine microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study revealed that traditional yogurt production relies on well-established microbial species such as Lactobacillus bulgaricus and Streptococcus thermophilus, which undergo dynamic shifts in population composition throughout fermentation. These shifts are influenced by factors such as temperature, pH, and substrate composition, highlighting the importance of controlling fermentation parameters to optimize product quality and consistency. Novel fermented yogurt products introduce innovative fermentation techniques, starter cultures, and ingredients, resulting in diverse microbial communities and fermentation dynamics. Incorporating prebiotics, specific starter cultures, or probiotics can enhance fermentation efficiency, promote the growth of beneficial microbial species, and improve product texture and flavor. Unique Contribution to Theory, Practice and Policy: Ecological Succession Theory & Metabolic Theory of Ecology may be used to anchor future studies on microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil. Yogurt producers can optimize fermentation conditions, such as temperature, pH, and fermentation time, to enhance product quality and consistency. Controlling these parameters can promote the growth of desirable microbial species, inhibit the growth of pathogens, and ensure the production of high-quality yogurt. Regulatory agencies should establish guidelines and standards for ensuring the safety of fermented yogurt products. This includes monitoring microbial safety aspects, such as the presence of pathogenic microorganisms and microbial toxins, throughout the production process.

Influence of fermentation on the quality of Fijian Theobroma cacao beans over two harvest seasons

ABSTRACT Theobroma cacao beans are cultivated in Fiji by smallholder farms in low volumes, mainly for export. Cocoa beans are often processed under ambient conditions by farmers and cocoa processors. Postharvest processing includes natural fermentation from six to ten days in wooden boxes, followed by sun – drying in the open for up to 14 days. The impact of fermentation conditions on key quality parameters of Fijian cocoa beans, such as temperature profile, pH, and total extractable polyphenol content (TPC) are presented in this study. The quality of fermentation was assessed using a standard method, such as a cut test followed by fermentation index (FI) measurement. A temperature increase to 40°C and variations in the pH of the bean mass were evident during natural fermentation. TPC in the cocoa beans was sensitive to temperature and pH. Fermentation was variable due to weather conditions between harvest seasons. The dry season had the best conditions for fermentation as the peak temperature of the bean mass was 40°C and the FI was high (1.39 ± 0.04) There is a need to improve fermentation during the rainy season. This can be achieved by providing training to Fijian cocoa farmers on using better fermentation techniques.

Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine.

Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (w/w), and the inoculating quantity of Pichia kluyveri and Saccharomyces cerevisiae was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste.

Changes in Garlic Quality during Fermentation under Different Conditions.

One of the garlic processing methods is fermentation, which produces black garlic with completely different chemical, physical, sensory, culinary, and health-enhancing properties. Our study aimed to compare the influence of various processing conditions on the quality indicators of black garlic (BG). Samples of white garlic (WG) were placed in laboratory climatic chambers. BG1 samples were packed in plastic bags and vacuumed, BG2 and BG3 samples were packed in textile mesh bags. BG1 samples were fermented in 70% humidity at 50 °C for 28 days, BG2 samples in 85% humidity at 60 °C for 99 days, and BG3 samples in 80% humidity at 80 °C for 14 days. The dependence of changes in chemical composition, color, and texture of garlic on fermentation conditions was analyzed. Proximate composition analyses and antioxidant activity of WG and BG were performed using standard methods. It was established that regardless of the fermentation conditions, BG's chemical composition became richer than WG's. They significantly increased vitamin C content (1.5-5.8 fold), titratable acidity (14.7-21.0 fold), protein (1.4-3.2 fold), fiber (4.6-7.0 fold), and ash (1.2-3.9 fold) content, amount of total phenolic compounds (6.6-9.6 fold) and antioxidant activity (5.3-9.9 fold). Fermented garlic turned dark in color and soft and sticky in texture. The higher fermentation temperature (80 °C) but the shorter time (14 days) had the greatest positive effect on the quality of black garlic.

Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates

At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer.

Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity

Ingestion of fermented foods impacts human immune function, yet the bioactive food components underlying these effects are not understood. Here, we interrogated whether fermented food bioactivity relates to microbial metabolites derived from aromatic amino acids, termed aryl-lactates. Using targeted metabolomics, we established the presence of aryl-lactates in commercially available fermented foods. After pinpointing fermented food-associated lactic acid bacteria that produce high levels of aryl-lactates, we identified fermentation conditions to increase aryl-lactate production in food matrices up to 5 × 103 fold vs. standard fermentation conditions. Using ex vivo reporter assays, we found that food matrix conditions optimized for aryl-lactate production exhibited enhanced agonist activity for the human aryl-hydrocarbon receptor (AhR) as compared to standard fermentation conditions and commercial products. Reduced microbial-induced AhR activity has emerged as a hallmark of many chronic inflammatory diseases, thus we envision strategies to enhance AhR bioactivity of fermented foods to be leveraged to improve human health.

Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air

Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to improve the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93 log CFU/ml.

Engineering Implementation of the Acosta Fermentation Method to Obtain Cuban Schnapps with Reduced Concentrations of Higher Alcohols

The Acosta method involves rewiring the yeast metabolic pathway to enhance biomass production and prevent a significant increase in higher alcohols during the late stages of fermentation. This study aimed to assess fermentation conditions to achieve Cuban schnapps with reduced concentrations of higher alcohols and replicate the process on an industrial scale. To achieve this, the quality of final sugarcane molasses for fermentation by Saccharomyces cerevisiae (S. cerevisiae) yeast was evaluated. Industrial pre-fermentation and fermentation processes were successfully conducted, followed by laboratory-scale fermentation using the Acosta fermentation method to determine crucial parameters for industrial implementation. Operational parameters for fermentation were identified from the following results: 13.5 °Brix seeding, metabolic pathway inversion of S. cerevisiae at 16 h, and an air concentration of 0.1 m3/min. The resulting Cuban schnapps obtained using this method exhibited a concentration of higher alcohols of 132.5 mg/L, a value that is within the standard parameters, showing a positive impact of this fermentation method on the quality of the schnapps. Scaling up this method to an industrial level, in addition to offering higher quality products and being an economically viable alternative, also stands out for its sustainable and environmentally friendly aspect, and results in higher production of yeast biomass as a byproduct, which can be used for various purposes, such as animal feed. This method constitutes an important update to the schnapps production process as a technological improvement that respects sustainable production trends and the characteristics of the final product.

Se-Pair Search for Deciphering Selenium-Encoded Peptide and a Pyrolysis-Thermolysis Dietary Model for Minimizing Loss of "KKSe(M)R" during Processing.

Dietary deficiency of selenium is a global health hazard. Supplementation of organic selenopeptides via food crops is a relatively safe approach. Selenopeptides with heterogeneous selenium-encoded isotopes or a poorly fragmented peptide backbone remain unidentified in site-specific selenoproteomic analysis. Herein, we developed the Se-Pair Search, a UniProtKB-FASTA-independent peptide-matching strategy, exploiting the fragmentation patterns of shared peptide backbones in selenopeptides to optimize spectral interpretation, along with developing new selenosite assignment schemes (steps 1-3) to standardize selenium-localization data reporting for the selenoproteome community and thereby facilitating the discovery of unexpected selenopeptides. Using selenium-biofortified rice under cooking, fermentation, and high-temperature and high-pressure processing conditions as a pyrolysis-thermolysis dietary model, we probed the single-molecule-level kinetic evolution of the novel selenopeptide "KKSe(M)R" with qual-quantitative information on graph-theory-oriented localization calculations, abundance patterns, activation energy, and rate constants at a selenoproteome-wide scale. We ground-truth-annotated thirteen pyrolysis-thermolysis products and inferred four pyrolysis-thermolysis pathways to characterize the formation reactivity of the main intermediate variables of KKSe(M)R and constructed an advanced probe-type ultrasound technique prior to pyrolysis-thermolysis conditions for minimizing loss of KKSe(M)R during processing. Importantly, we reveal the unappreciated pyro-excitation diversion of KKSe(M)R at pyrolysis-thermolysis time and temperature matrices. These findings provide pioneering theoretical guidance for controlling dietary selenium supplementation within the safety thresholds.

Combinatorial metabolic engineering of Escherichia coli for de novo production of structurally defined and homogeneous Amino oligosaccharides

Amino oligosaccharides (AOs) possess various biological activities and are valuable in the pharmaceutical, food industries, and agriculture. However, the industrial manufacturing of AOs has not been realized yet, despite reports on physical, chemical, and biological approaches. In this study, the de novo production of chitin oligosaccharides (CHOS), a type of structurally defined AOs, was achieved in Escherichia coli through combinatorial pathway engineering. The most suitable glycosyltransferase for CHOS production was found to be NodCL from Mesorhizobium Loti. Then, by knocking out the nagB gene to block the flow of N-acetyl-d-glucosamine (NAG) to the glycolytic pathway in E. coli and adjusting the copy number of NodCL-coding gene, the CHOS yield was increased by 6.56 times. Subsequently, by introducing of UDP-N-acetylglucosamine (UDP-GlcNAc) salvage pathway for and optimizing fermentation conditions, the yield of CHOS reached 207.1 and 468.6 mg/L in shake-flask cultivation and a 5-L fed-batch bioreactor, respectively. Meanwhile, the concentration of UDP-GlcNAc was 91.0 mg/L, the highest level reported in E. coli so far. This study demonstrated, for the first time, the production of CHOS with distinct structures in plasmid-free E. coli, laying the groundwork for the biosynthesis of CHOS and providing a starting point for further engineering and commercial production.

Preparation of Lactobacillus paracei TK1501 postbiotic and its inhibitory effect against Helicobacter pylori infection in mice

To prepare a postbiotic using soybean fermentation product of Lactobacillus paracasei TK1501 and evaluate its inhibitory effect against Helicobacter pylori (Hp) infection in mice. L. paracasei TK1501 was cultured for 32 h at 37 ℃ in an anaerobic condition for solid substrate fermentation with a solid to water ratio of 1:1.5 in the substrate and an inoculation density of 5×107 CFU/mL. The postbiotic was isolated and purified using macroporous resin XAD-16N adsorption, cation exchange chromatography and HPLC, and its stability and antibacterial activity were assessed. The inhibitory effect of this postbiotic against Hp infection was evaluated in a mouse model with gastric mucosal Hp infection, which were treated with the postbiotic via gavage for 4 weeks at the dose of 0.02 or 0.1 mL. Serum levels of TNF-α and IL-1β of the mice were analyzed after the treatments, and gastric tissues of the mice were collected for HE staining. L. paracasei TK1501 postbiotic could be easily degraded by protease and had good thermal stability and tolerance to exposures to acid, base, and organic solvents. In the in vitro experiment, the postbiotic showed strong inhibitory effects in bacterial cultures of Staphylococcus aureus, Hp and other common pathogenic bacteria without obviously affecting the resident bacteria in the digestive tract. In the mouse models, treatment with the postbiotic at the dose of 0.1 mL significantly alleviated Hp infection and lowered the serum levels of TNF-α and IL-1β of the mice. L. paracasei TK1501 postbiotic has strong inhibitory effects on Hp and Staphylococcus aureus but not on normal intestinal flora in mice.

Highly efficient production of 2-phenylethanol by wild-type Saccharomyces bayanus strain

2-Phenylethanol (2-PE) is a highly valuable aromatic alcohol utilized in fragrance, cosmetics and food industries. Due to the toxic by-products from chemical synthesis and the low productivity of the extraction method, bioproduction of 2-PE by yeast is considered promising. In this study, a wild-type Saccharomyces bayanus L1 strain producing 2-PE was isolated from soy sauce mash. Transcriptional analysis showed that 2-PE was synthesized via the Ehrlich pathway and Shikimate pathway in S. bayanus L1. By improving the fermentation conditions in shaking flasks, the maximum 2-PE titer reached 4.2 g/L with a productivity of 0.058 g/L/h within 72 h. In fed-batch fermentation, S. bayanus L1 strain produced 6.5 g/L of 2-PE within 60 h, achieving a productivity of 0.108 g/L/h. These findings suggest that S. bayanus L1 strain is an efficient 2-PE producer, paving the way for highly efficient 2-PE production.

Biodegradation of Keratin Waste by Bacillus velezensis HFS_F2 through Optimized Keratinase Production Medium.

Enormous aggregates of keratinous wastes are produced annually by the poultry and leather industries which cause environmental degradation globally. To combat this issue, microbially synthesized extracellular proteases known as keratinase are used widely which is effective in degrading keratin found in hair and feathers. In the present work, keratinolytic bacteria were isolated from poultry farm soil and feather waste, and various cultural conditions were optimized to provide the highest enzyme production for efficient keratin waste degradation. Based on the primary and secondary screening methods, the potent keratinolytic strain (HFS_F2T) with the highest enzyme activity 32.65 ± 0.16 U/mL was genotypically characterized by 16S rRNA sequencing and was confirmed as Bacillus velezensis HFS_F2T ON556508. Through one-variable-at-a-time approach (OVAT), the keratinase production medium was optimized with sucrose (carbon source), beef extract (nitrogen source) pH-7, inoculum size (5%), and incubation at 37 °C). The degree of degradation (%DD) of keratin wastes was evaluated after 35days of degradation in the optimized keratinase production medium devoid of feather meal under submerged fermentation conditions. Further, the deteriorated keratin wastes were visually examined and the hydrolysed bovine hair with 77.32 ± 0.32% degradation was morphologically analysed through Field Emission Scanning Electron Microscopy (FESEM) to confirm the structural disintegration of the cuticle. Therefore, the current study would be a convincing strategy for reducing the detrimental impact of pollutants from the poultry and leather industries by efficient keratin waste degradation through the production of microbial keratinase.

Optimization of High-Density Fermentation Conditions for Saccharomycopsis fibuligera Y1402 through Response Surface Analysis.

Saccharomycopsis fibuligera, which produces enzymes like amylase and protease as well as flavor substances like β-phenyl ethanol and phenyl acetate, plays a crucial role in traditional fermented foods. However, this strain still lacks a high-density fermentation culture, which has had an impact on the strain's industrial application process. Therefore, this study investigated the optimization of medium ingredients and fermentation conditions for high-density fermentation of S. fibuligera Y1402 through single-factor design, Plackett-Burman design, steepest ascent test, and response surface analysis. The study found that glucose at 360.61 g/L, peptone at 50 g/L, yeast extract at 14.65 g/L, KH2PO4 at 5.49 g/L, MgSO4 at 0.40 g/L, and CuSO4 at 0.01 g/L were the best medium ingredients for S. fibuligera Y1402. Under these conditions, after three days of fermentation, the total colony count reached 1.79 × 108 CFU/mL. The optimal fermentation conditions were determined to be an initial pH of 6.0, an inoculum size of 1.10%, a liquid volume of 12.5 mL/250 mL, a rotation speed of 120 r/min, a fermentation temperature of 21 °C and a fermentation time of 53.50 h. When fermentation was conducted using the optimized medium and conditions, the total colony count achieved a remarkable value of 5.50 × 109 CFU/mL, exhibiting a substantial increase of nearly 31 times the original value in the optimal culture medium. This significant advancement offers valuable insights and a reference for the industrial-scale production of S. fibuligera.

Preparation and characterization of grouper bone peptides-calcium complex by lactic acid bacteria fermentation

In this study, grouper bone peptides-calcium complex (GPs-Ca) was prepared by lactic acid bacteria fermentation, and its structure and stability were analyzed. Response surface methodology (RSM) optimization was used to determine the optimal fermentation conditions as follows: 4% (v/v) inoculum size, 4.5 g/100 mL glucose addition and fermentation time 75 h,under which the soluble calcium content was 5953.61 mg/L and the peptide content was 21.75 mg/mL. The results of ultraviolet–visible absorption spectroscopy (UV) and fluorescence spectroscopy (Fs) showed a significant spectral shift for GPs-Ca relative to grouper bone peptides (GPs), indicating that peptide combined with calcium to produce a new substance after fermentation. Fourier transform infrared spectroscopy (FTIR) showed that carboxyl groups participated in the formation of GPs-Ca. Scanning electron microscopy (SEM) showed that calcium ions were embedded or adsorbed on the peptide surface. According to the stability analysis, GPs-Ca was stable during heating, alkaline environment and intestinal digestion, but easily dissociated in acidic environment. GPs-Ca prepared by lactic acid bacteria fermentation has the potential to be used as a new type of calcium supplement product, which provides a scientific basis for the high-value utilization of grouper bone.

Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa 'Dianhong' Petals with Brown Sugar.

Fermented Rosa rugosa 'Dianhong' petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols at different fermentation conditions using different assays: DPPH free-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), Folin-Ciocalteu assays, and HPLC-MS/MS and HPLC-DAD methods. The results indicated that fermentation significantly increased (p < 0.05) the antioxidant activity and polyphenol concentration of R. rugosa 'Dianhong'. Furthermore, Saccharomyces rouxii TFR-1 fermentation achieved optimal bioactivity earlier than natural fermentation. Overall, we found that the use of Saccharomyces rouxii (TFR-1) is a more effective strategy for the production of polyphenol-rich fermented R. rugosa 'Dianhong' petals with brown sugar compared to natural fermentation.

Bimolecular optimization of cellulase production by &lt;i&gt;Richoderma citrinoviride&lt;/i&gt; and &lt;i&gt;Aspergillus niger&lt;/i&gt; isolates on corn cob, rice bran and sorghum bran as biomass substrates

This work focuses on the assessment of the conditions relevant for the improvement of enzymes hydrolysis of pretreated corn cob, rice bran and sorghum bran by using Trichoderma Citrinoviride and Aspergillus niger. To achieve this, different fermentation conditions were applied to assess their effect in the optimization of cellulase production. Effects of fermentation duration, inoculation size, temperature and pH of fermentation on cellulase production were investigated. At 96 hrs of fermentation, maxim cellusale product was found to be at optimum in both organisms. Hence, 6% substrates concentration with 10 discs of 8mm inoculum size yielded maximum cellulase production in both A. niger and T. citrinoviride after 5 days of incubation. At 35ºC, A niger and T citrinoviride recorded maximum cellulase production 0.50 mg/ml in sorghum bran while 40ºC was optimum for maximum cellulase production for T, citrinoviride on corn cob. Whereas, pH 5.0 T. citrinoviride exhibits maximum cellulase production with sorghum bran 1.30 mg/ml compared to carboxymetyyl cellulose which served as control and sorghum bran 1.2mg/ml. These results highlight the potentials of T. citrinoviride as species of fungus for the industrial production of cellulase using Agricultural wastes as substrates. Cellulase yield was repressed in the presence of glucose and was induced in the presence of corn cob, rice bran and sorghum using T. citrinoviride. Cellulase yield from Corn cob, rice bran and sorghum bran differed significantly at (P&lt;0.05) from glucose.

Transdisciplinary Tactics and Prospects for Medical and Commercial Advancement in Kefir

Background: Kefir, a fermented milk beverage with a rich cultural heritage, has garnered significant attention due to its health benefits and commercial potential. This study explores the convergence of medical science, technology, and market dynamics to position kefir as a functional food with therapeutic applications. Objective: The study aimed to evaluate the health benefits of kefir, optimize its production processes, and investigate its therapeutic potential in chronic diseases and injuries. Methods: A randomized controlled trial was conducted with participants divided into kefir and control groups. Pre- and post-intervention health assessments were performed, measuring cardiovascular health, blood sugar levels, immune response markers, and neurological function. Biochemical analyses of blood samples were conducted to identify changes due to kefir consumption. Statistical analyses were performed using SPSS version 25. For process optimization, Response Surface Methodology (RSM) was applied to optimize fermentation conditions. Experimental studies included in vitro cell culture experiments and in vivo animal models to assess kefir’s effects on diabetes, Alzheimer's disease, and cancer. Microbial analysis was performed using genomic and proteomic techniques, and consumer sensory evaluations were conducted for new kefir formulations. Results: The kefir group showed a significant reduction in mean blood sugar levels from 96.62 mg/dL to 85.18 mg/dL (t-statistic=5.16, p=0.000004), while the control group showed no significant change. Optimized production conditions were determined to be a temperature of 25°C, fermentation time of 24 hours, and a grain-to-milk ratio of 0.1, achieving a quality score of 500. In the diabetes model, the kefir-treated group had a significant reduction in HbA1c levels (6.75) compared to the control group (7.41) (t-statistic=6.14, p=8.12×10^-8). For Alzheimer's disease, amyloid plaque deposition decreased significantly in the kefir group (37.34) versus the control group (50.13) (t-statistic=5.70, p=4.29×10^-7). In the cancer model, tumor growth was significantly reduced in the kefir group (64.18) compared to the control group (98.10) (t-statistic=7.45, p=5.09×10^-10). Microbial counts were highest and most stable under Condition A (11.05×10^7, SD=6.33×10^5). Consumer sensory evaluations of soymilk-based kefir resulted in a mean score of 3.1 (SD=1.32). Conclusion: Kefir demonstrates significant health benefits, including blood sugar regulation, and therapeutic potential in managing diabetes, Alzheimer's disease, and cancer. Optimized production conditions enhance its commercial viability. Future research should focus on long-term effects and real-world applications to validate these findings.

Metabolomic insights into Monascus-fermented rice products: Implications for monacolin K content and nutritional optimization.

This study aims to elucidate the detailed metabolic implications of varying monacolin K levels and sterilization methods on Monascus-fermented rice products (MFRPs), acclaimed for their health benefits and monacolin K content. Advanced metabolite profiling of various MFRP variants was conducted using ultrahigh-performance liquid chromatography coupled with tandem time-of-flight mass spectrometry (UHPLC-Q-TOF MS). Statistical analysis encompassed t-tests, ANOVA, and multivariate techniques including PCA, PLS-DA, and OPLS-DA. Notable variations in metabolites were observed across MFRPs with differing monacolin K levels, particularly in variants such as MR1-S, MR1.5-S, MR2-S, and MR3-S. Among the 524 identified metabolites, significant shifts were noted in organic acids, derivatives, lipids, nucleosides, and organic oxygen compounds. The study also uncovered distinct metabolic changes resulting from different sterilization methods and the use of highland barley as a fermentation substitute for rice. Pathway analysis shed light on affected metabolic pathways, including those involved in longevity regulation, cGMP-PKG signaling, and the biosynthesis of unsaturated fatty acids. The research provides critical insights into the complex metabolic networks of MFRPs, underscoring the impact of fermentation substrates and conditions on monacolin K levels and their health implications. This study not only guides the nutritional optimization of MFRPs but also emphasizes the strategic importance of substrate choice and sterilization techniques in enhancing the nutritional and medicinal value of these functional foods.