Fermented Products Research Articles

Revealing the nutritious treasures: an extensive investigation of health benefits of cultured dairy foods.

Cultured milk products including yogurt, buttermilk, and lassi have made their way into South Asian cuisine for hundreds of years and are extraordinarily beneficial to human health. With a study background on lactic acid bacteria (LAB), these products are scientifically proved to aid in strengthening the immune system, for their anti-mutagenic effects, suitability for those who are lactose intolerant, and for protection against cancer, osteoporosis, and gut disorders. As of now, no scientific attention has been given to the microbial diversity of cultured milk products despite its prominent production and importance in the culture. New emerging approaches for studying the genetic composition and metabolic features of microbial communities, such as metagenomics and metabolomics, will open up important sources of knowledge and be a significant tool for informing conservation. These products are highly valued worldwide in the management of cardiometabolic diseases (CMDs), which encompass hypertension, type 2 diabetes, and obesity. The aim of this article will therefore advocate for the health benefits as well as cultural importance of cultured milk products. Indian fermented milk products, along with their historical development, cultural, and research aspects, thereby, highlighting the potential of this kind of product in promoting global health through functional food application, with a focus on recent advancements in their therapeutic potential and applications.

Impact of climate and traditional practice on quality of homemade dahi.

This research communication aimed at assessing the microbial quality and preparation practices of dahi/thayir, a popular traditional fermented milk product, in households from two distinct agroecological zones in Kerala, India, namely the high-range and central midland, We highlighted the significant variations and potential food safety concerns associated with regional differences in production methods. The local climate significantly influenced the incubation temperature of dahi/thayir, thereby influencing the types of microflora involved in the fermentation process. Data on preparation practices and sensory preferences were collected from producers during the sampling process, covering 200 households. There were significant variations in preparation practices between the two regions, particularly concerning the type of container used, inoculation rate and incubation period. Samples from the high-range region exhibited significantly higher acidity and coliform count as well as yeast and mold count than the central midland region. The household fermentation of milk is often uncontrolled, causing increased acidity levels. This uncontrolled fermentation favored the growth of contaminants such as coliforms and yeast, posing a potential threat to food safety. This study underscores the importance of understanding microbial quality variations and preparation practices in dahi/thayir production, emphasizing the need for proper fermentation techniques and hygienic practices to ensure the safety and quality of this traditional fermented milk product.

Alcoholic Extracts from the Ganoderma Lucidum Fermentation Product Alleviated Ethanol-Induced Liver Injury, Gut Leakiness, and Gut Dysbiosis in Mice.

The hepatoprotective effect of the alcoholic extracts of Ganoderma lucidum fermentation products (GFE) was investigated. C57BL/6 mice were pretreated with GFE for 7 days and then subjected to the chronic-binge ethanol feeding model. GFE pretreatment significantly reduced the ethanol-induced elevated serum levels of aspartate aminotransferase (AST) and alanine transaminase (ALT), hepatic steatosis, and increased triglyceride content. GFE pretreatment also altered hepatic alcohol metabolism, suppressed oxidative stress by decreasing the expression of Cyp2e1, and increasing the level of GSH. Lipidmoic analysis revealed that GFE pretreatment effectively increased ratio of phosphatidylcholines /phosphatidylethanolamine (PC/PE) in the liver. Furthermore, mice pretreated with GFE demonstrated decreased hepatic inflammation and plasma lipopolysaccharide (LPS) levels. Additionally, the mRNA expression of gut tight junction proteins such as ZO-1, Occludin and Claudin-1, along with antimicrobial peptide (e.g., Reg3β and Reg3γ) were up-regulated by GFE pretreatment. 16s rRNA sequencing revealed that GFE increased Bacteroidales, Parabacteroides, and Dubosiella, which were associated with hepatic steatosis, inflammation and intestinal barrier function parameters. These results demonstrate that GFE can prevent ethanol-induced liver injury and inflammation, gut leakiness and restore gut microbiota dysbiosis.

Chemical composition, rumen fermentation kinetics, and degradability of cassava stem hay ammoniated with urea using the in vitro gas production technique

ABSTRACT A completely randomised design was adopted with five treatments urea levels of 0, 2, 4, 6, and 8% of dry matter and five replicates per treatment. The fermentation products were analysed using an in vitro semiautomatic gas production technique. Ammoniation had a significant linear effect on DM, NDF, hemicellulose, acid detergent fiber, and neutral detergent insoluble nitrogen. Ammoniation had a positive linear effect on crude protein (CP) content; increasing urea by 1% caused an increase in CP by 5.19 g kg−1 DM. The gas production based on DM, OM, and NDF decreased linearly with increasing urea for every 1% urea added to the hay, there was a reduction in gas production of 1.40, 3.27, and 4.21 ml/g DM, OM, and NDF, respectively. The concentration of methane decreased linearly with urea dose; for each 1% reduction in urea, there was a 0.15, 0.34, and 0.41 ml/g reduction in methane concentration during the degradation of DM, OM, and NDF, respectively. Ammoniation with 8% urea improved the chemical composition of cassava stem hay and decreased methane production.

Effect of Dietary Astragalus Fermentation Products on Growth, Intestinal Microflora and Disease Resistance in Largemouth Bass Micropterus salmoides.

Fermentation of Astragalus by Lactobacillus plantarum and Bacillus coagulans can increase the release of active components and degrade its macromolecular substances. This study investigated the effect of fermentation products (Astragalus + L. plantarum + B. coagulans, ALB) on largemouth bass. We specifically focused on growth performance, serum biochemical indices, intestinal microbial diversity, intestinal enzyme activity, immune gene expression and resistance to infections by Aeromonas hydrophila and largemouth bass ranavirus (LMBRaV). The largemouth bass were divided into five groups based on the amount of ALB added to the feed as following, (1) ALB0 (no ALB, ALB0.5 [0.5% addition of ALB], ALB1 [1% addition of ALB], ALB3 [3% addition of ALB], ALB5 [5% addition of ALB]). The feeding trial spanned 28 days. Comprehensively comparing the feeding results of different ALB concentration, the ALB0.5 group showed the best effect. The ALB0.5 group had significantly increased weight gain rate, alkaline phosphatase, total protein, albumin, digestive enzymes activities of lipase, trypsin and increased intestinal villi and thickness of muscularis propria. And it decreased feed conversion ratio, aspartate aminotransferase and alanine aminotransferase of largemouth bass. Furthermore, the ALB0.5 group improved the richness and diversity of the intestinal microbiota. Increased abundance of dominant phylum and genus in the intestine of largemouth bass included Fusobacteria and Cetobacterium, which promoted the growth and immune performance of largemouth bass. After infection with A. hydrophila and LMBRaV, the survival rates were higher in ALB addition experimental groups than in the ALB0 group, respectively. And the survival rate of ALB0.5 group was higher than other groups. Meanwhile, the ALB added to the feed could regulated the immune gene expression (Mx, IRF-3, TNF-α, IL-1β and IL-10), which also promoted the largemouth bass resistance to disease. In summary, adding 0.5% ALB to the diet of largemouth bass can boost its growth performance, immune genes expression, intestinal health and disease resistance.

Dietary Solid-state-fermentation product of Bacillus velezensis T23 alleviate hepatic steatosis, oxidative stress, gut barrier damage, and microbiota dysbiosis in juvenile genetically improved farmed tilapia (GIFT, Oreochromis niloticus)

The application of commensal probiotic bacteria is one of the preferable green feed additives for antibiotic substitution in aquaculture, while the application methods and detailed action mechanisms of commensal bacteria isolated from aquatic animals are not consistent with normal mammalian-derived probiotics. The purpose of this study was to evaluate the effects of solid-state fermentation product of autochthonous Bacillus velezensis T23 on improving hepatic steatosis, liver antioxidation capacity, gut injury and gut microbiota profile of genetically improved farmed tilapia (GIFT, Oreochromis niloticus). The T23 probiotic was added to the basal diet at a level of 0.00, 0.05, 0.1, 0.2 and 0.3 g/kg to develop five experimental diets, respectively. After 4 weeks of the feeding trial, the results showed that T23 supplementation notably reduced the hepatocytes vacuolization and the content of liver TAGs by downregulated the mRNA expression of the lipogenesis gene (fas), while upregulated the mRNA expression of lipid degradation genes (cpt1 and pparα) (p < 0.05). Compared with the control, the 0.3T23 group showed significantly upregulated expression levels of anti-inflammatory cytokine genes (tgf-β and il-10) in the liver of the fish (p < 0.05). Besides, the activities of antioxidase SOD and CAT were significantly upregulated in T23 treatment groups, compared with the control (p < 0.05). Fish groups fed with 0.2 g/kg and 0.3 g/kg T23 supplemented diet also exhibited significantly lower intestinal injury and intestinal inflammation via upregulating the expression of tight junction protein gene claudin, anti-inflammatory factor gene il-10 (p < 0.05). However, markedly downregulation of the mRNA level of pro-inflammatory cytokine il-1β (p < 0.05) was observed in 0.05 and 0.3T23 groups, compared with the control. 16S rRNA sequencing analysis data on gut microbiota indicated that supplementation of T23 at lower levels (0.05, 0.1 and 0.2) resulted in a remarkable elevation of the abundance of phylum Firmicutes and reduced the abundance of Proteobacteria, and the ratio of (Firmicutes +Bacteroidota +Fusobacteria) /Proteobacteria. On the contrary, feeding with 0.3T23 negatively affects the gut microbiota diversity and structure of tilapia. Therefore, a 0.2 g/kg dose is suggested to supplement the diet of Nile tilapia to improve liver health and modulate the gut microbiota profile of the fish positively. Overall, these findings provide a shred of beneficial evidence of the application of B. velezensis T23 as a green feed additive to improve the productivity and profitability of tilapia farming.

Immunotherapeutic and Cell-Protective Effects of Probiotic Kefir on Cyclophosphamide‐induced Nephrotoxicity and Urotoxicity in Rats

To evaluate kefir, a naturally occurring fermented dairy product, with pharmacological and therapeutic qualities including antioxidant, anti-apoptotic, and anti-inflammatory effects against cyclophosphamide (CP)-induced hemorrhagic cystitis and nephrotoxicity in rats. For this purpose, experimental rats were divided into 6 groups; control (Group 1), 150 mg/kg CP (Group 2), 5 mg/kg kefir (Group 3), l0 mg/kg kefir (Group 4), 5 mg/kg kefir+150 CP (Group 5), l0 mg/kg kefir+150 CP (Group 6). Since there was no difference in kefirs fermented on different days, kefirs from the 1st, 2nd, and 3rd days were mixed and given to the rats for 12 days, while CP was given as an only dose and i.p. on the 12th day of the experiment. Histologic evaluations revealed that CP caused toxicity in kidney and bladder. On the other hand, biochemical evaluations showed a significant increase in serum blood urea nitrogen (BUN) and creatinine (Cre) levels, which are tissue toxicity markers, and a significant decrease in catalase (CAT), glutathione (GSH), superoxide dismutase (SOD) and glutathione peroxidase (GPx) levels, which are intracellular antioxidant system markers, in the CP-treated experimental group. However, all values were reversed as a result of kefir (5 and 10 mg/kg) treatment. These results showed that kefir is an effective protective agent against CP-induced hemorrhagic cystitis and nephrotoxicity.

Effectively increase the L(+)-isomer proportion of ethyl lactate in Baijiu by isolating and applying L(+)-lactic acid-producing bacteria

Lactic acid (LA) is a significant byproduct in Baijiu fermentation, with both isomers of LA and ethyl lactate (EL) being present in strong-aroma Baijiu. D(-)-isomers cannot be metabolized by humans, and their excessive accumulation can be harmful. This study aims to enhance the proportion of the beneficial L(+)-isomer in Baijiu. We analyzed 106 commercially available strong-aroma Baijiu samples, along with fermented grains (Zaopei), yellow water (Huangshui), and Baijiu samples from 10 Baijiu factories, confirming the coexistence of D(-)-LA and L(+)-LA in fermentation products. Notably, a strong correlation was found between L(+)-LA in Zaopei and L(+)-EL in Baijiu. Microbial community analysis revealed that Lactobacillus and Bacillus were the dominant bacterial groups, with a succession of microbial communities throughout fermentation. We isolated two strains from Zaopei with high selectivity for L(+)-LA production: Bacillus licheniformis (A6) and Bacillus cereus (B12). Incorporating these strains into both liquid- and solid-state fermentation systems markedly increased the proportion of L(+)-EL relative to total ethyl lactate in Baijiu. This study successfully isolated and applied L(+)-LA-producing strains to fermentation models, offering a practical strategy for increasing L(+)-LA content in Baijiu.

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar

Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound contents were studied. Apple pomace mashes were fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii, and sequential inoculation with Lachancea thermotolerans and S. cerevisiae to produce alcoholic beverages. Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars. Ethanol, acetic acid, sugars and organic acids were determined using GC-FID. A total of 63 volatile compounds were detected in the samples using HS-SPME-GC-MS. Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids, and pure inoculation with T. delbrueckii resulted in the highest total content of sugars. Selection of different yeast strains did not alter the content of ethanol or acetic acid, but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars. Compared to initial apple pomace mash, significant increases in the contents of ethyl esters (up to 4810-folds), higher alcohols (up to 24-folds) and volatile acids (up to 1853-folds) were observed in fermented products depending on the yeasts used. The main volatile compounds in vinegars prepared from S. cerevisiae fermented beverage were 2-phenylethanol, octanoic acid, and decanoic acid, from T. delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid, and from sequential fermentation ethyl acetate, and ethyl 2-hydroxypropanoate. In conclusion, non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.

Biorefinery approach for rhamnolipid production by metabolically engineered Pseudomonas taiwanensis VLB120

Most biorefinery processes based on lignocellulosic biomass (LCB) focus only on the utilization of sugars hydrolysate from the pre-treated biomass, thus underutilizing or not utilizing lignin. Although there is considerable focus on metabolic engineering for bioconversion of synthetic lignin-related aromatics, it has been far less on using depolymerized lignin as a substrate due to its complex nature. In this work, we demonstrate an integrated biorefinery approach to co-utilize all components of corncob biomass for bioconversion to rhamnolipids by using a metabolically engineered Pseudomonas taiwanensis VL120. Our results show that sequential processes of steam explosion, enzymatic hydrolysis, and base catalysis could result in sugar-rich and lignin-rich streams that can be used for rhamnolipid production. We first show that base-catalyzed depolymerization of lignin-rich fraction of corncob (leftover from the cellulose hydrolysis of pre-treated corncob LCB) results in 5.6 g/L of p-coumarate as the predominant monomer in the aromatic mixture. This was used as a substrate by P. taiwanensis VL120 to achieve 500 mg/L of rhamnolipid. In addition, the sugar-rich hydrolysate obtained from corncob with glucose and xylose as major sugars was used to produce 1.4 g/L rhamnolipids. Further, 650 mg/L rhamnolipid production was achieved from a substrate mixture containing the sugar-rich hydrolysate and p-coumarate-rich depolymerized lignin. This is the first report demonstrating rhamnolipid production in a single-pot fermentation by utilizing all three major monomers from hydrolyzed corncob biomass.

PROBIOTIC AND β-LACTAM SENSITIVITY ASSESSMENT OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY FERMENTED PRODUCTS OF MEGHALAYA

Objective: The present study aimed to isolate, identify, and analyze the probiotic properties and β-lactam sensitivity in the Lactic Acid Bacteria (LAB) prevalent in Tungtap and Lung-seij, common traditionally fermented ethnic products throughout Meghalaya. Methods: Bacterial pure colonies were identified using conventional biochemical tests and 16S rRNA Sanger sequencing. Slightly modified standard protocols were followed for the assessment of different probiotic properties. Results: The selected LAB isolates were found Gram-positive, catalase, and oxidase-negative and exhibited resistance to most of the β-lactam antibiotics used in this study. No significant antibacterial activity was shown against tested strains. However, they showed strong bile salt and acid tolerance, as well as high auto aggregation and moderate hydrophobicity properties, which represent their probiotics properties. Extracellular Polymeric Substances (EPS) yield was highest for the TT2 isolate, while TT10 showed maximal siderophore production. Biofilm formation varied, with BS2 and BS5 showing strong adherence. Sequencing results confirm that the majority of the isolates belonged to the Lactiplantibacillus and Ligilactibacillus genera. Moreover, further genetic analysis confirmed the presence of β-lactamase genes in the selected isolates. Conclusion: The presence of these genes suggests that the isolates may become reservoirs for Antimicrobial Resistance Genes (ARG) in traditional fermented foods. Further study is required to establish whether the isolates are transmitting their antimicrobial resistance genes during co-culture under different stress conditions and transportation.

Enhanced Stability, Quality and Flavor of Bread through Sourdough Fermentation with Nisin-Secreting Lactococcus lactis NZ9700

Sourdough bread is traditionally made fermenting a starter with high-gluten flour and water among other ingredients. However, the stability and safety of naturally fermented sourdough cannot always be fully guaranteed. In this study, Lactococcus lactis NZ9700, which actively secretes the bacteriocin nisin, was employed for sourdough fermentation and bread production. Three control groups were established to explore the complex and diverse changes occurring during sourdough fermentation, including a non-acidified dough group, a chemically acidified dough group, and a sourdough group fermented with L. lactis NZ9000 (which does not secrete nisin). The results demonstrate that fermentation with L. lactis leads to a rapid increase in colony-forming units (CFU) , stabilizing the pH of the sourdough at approximately 4.2 within 12 h. The in situ production of acids, sugars, and other metabolites during sourdough fermentation has a significant impact on the dough's microstructure. Microstructural analysis reveals that sourdough fermentation results in a more organized gluten network, with the L. lactis NZ9700 group exhibiting a more refined microstructure and fewer prominent starch granules. Furthermore, L. lactis NZ9700 produces stable nisin during fermentation, which persists even after baking, providing continuous antimicrobial protection to the final product. This reduced fungal contamination and extended the shelf life of the bread. Last, the growth of L. lactis NZ9700 during the early stages of fermentation provides more alcohols and ketones to the breads, endowing the sourdough breads with richer and more complex flavor profiles.

The digestibility, ruminal fermentation and methane product of Cajanus cajan forage as a concentrate substitute in goats

Sixteen local goats (9.3 kg bodyweight) were assigned to different groups based on a 21-day com-pletely randomized design and fed with Cajanus cajan forage. The objectives of the study were to eval-uate digestibility, ruminal fermentation and estimation of methane production of C. cajan forage as a concentrate substitute in goats. Four treatments were used in the feeding trial: T0CC = 100% concen-trate; T25CC = 75% concentrate + 25% C. cajan forage; T75CC = 25% concentrate + 75% C. cajan forage; and T100CC = 100% C. cajan forage. Ruminal fluid was collected during the last week of the experiment after feeding and used to determine pH, ammonia, partial VFA, and methane gas produc-tion. Dry matter intake, nutrient digestibility, and total body weight gain were not significantly differ-ent (P&gt;0.05) between goats fed with T0CC and T25CC. The addition of C. cajan forage to the diet did not significantly (P&gt;0.05) affect pH, ammonia content, and total VFA but influenced acetate, propio-nate, butyrate, AP, and estimated CH4 produced. Hence, C. cajan forage may replace 25% of concen-trates in a rice straw-based diet for goats.

Lactiplantibacillus plantarum CN2018 enhances the milk fermentation characteristics by improving antioxidant capacity and enhancing the milk flavor profile

Lactiplantibacillus plantarum has been extensively studied for its probiotic properties. Previous studies have demonstrated that L. plantarum CN2018 exhibited antioxidant properties and the potential to inhibit Helicobacter pylori. This research aimed to further investigate the fermentation potential of L. plantarum CN2018 as a co-fermenter in the production of fermented milk, including fermentation characteristics, textural properties, antioxidant capacity, flavor compounds and the metabolic changes. The addition of CN2018 significantly influenced the fermentation characteristics, resulting in a reduction in fermentation time and an increase in the total viable bacterial count (1.41 × 109 CFU/mL). The textural properties of chewiness, gumminess, and adhesiveness improved by 15.29% (p < 0.05), 20.05% (p < 0.001), and 44.87% (p < 0.05), respectively. Additionally, CN2018 enhanced the antioxidant capacity of fermented milk, which SOD activity, T-AOC and DPPH scavenging were increased by 51.78% (p < 0.05), 80.46% (p < 0.05) and 43.58% (p < 0.01), respectively. Key flavor compounds including 1-(4-methylphenyl)-ethanone, phthalic acid, hex-3-yl isobutyl ester, (E)-2-decenal, and phenylethanol were identified, thereby enhancing the flavor profile of the fermented milk. Metabolomic analysis demonstrated that hypoxanthine, a compound associated with oxidative stress, significantly reduced in fermented milk of CN2018. This may be associated with the enhanced antioxidant capacity of fermented milks. These findings indicate that CN2018 can effectively degrade or absorb hypoxanthine in fermented milk. Overall, L. plantarum CN2018 demonstrates considerable potential as an auxiliary fermenter to enhance the nutritional and functional properties of fermented dairy products.

Real-time monitoring of multiparameter in 1,3-propanediol production process with near-infrared spectroscopy

1,3-propanediol (1,3-PDO) is a significant product of fermentation, with glycerol serving as the primary substrate in most cases. Bioprocess control based on real-time information of feedstock and main products is crucial for reducing the cost of production. However, rapid quantification of 1,3-PDO and glycerol remains challenging due to their highly similar molecular structures. In this study, the feasibility of near-infrared (NIR) spectroscopy to monitor 1,3-PDO, glycerol, acetate, and butyrate concentrations in the fermentation process using strain Clostridium pasteurianum was evaluated. NIR spectra were acquired through at-line measurement involving sampling and ex-situ analysis or on-line measurement with a fiber optic probe immersed in fermentation broth, integrated with Partial Least Squares (PLS) regression to establish calibration models on a laboratory-scale and pilot-scale. The best PLS regressions of 1,3-PDO, glycerol, acetate, and butyrate with two measurement approaches provided excellent performance, with the root-mean-squared errors of prediction (RMSEP) of 1.656g/L, 1.502g/L, 0.746g/L, and 0.557g/L in at-line measurement and 1.113g/L, 1.581g/L, 0.415g/L, and 0.526g/L in on-line measurement. The cross-scale application performance of at-line measurement was evaluated by an external fermentation trial and an acceptable result was achieved. At-line measurement technique represents a superior choice for the optimization of fermentation process since the robustness across varying fermentation scales and its applicability in multiple bioreactors. Thus, a calibration model developed for one bioreactor is likely to be used in other bioreactors, which enables the reduction of modeling costs. On-line measurement technique, owing to its automated operation and frequent data acquisition, enables real-time monitoring and precise control of the fermentation process, thereby reducing cost and improving production efficiency.

Enhanced short-chain fatty acid production from waste-activated sludge by coupling thermal hydrolysis and polyoxometalates pretreatment

The fermentative production of short-chain fatty acids (SCFAs) from waste-activated sludge is promising; however, slow sludge hydrolysis makes it difficult to practically apply. Herein, a novel pretreatment method combining thermal hydrolysis (TH) and polyoxometalates (POMs) was evaluated for improving the yield of SCFAs in sludge anaerobic fermentation. After TH (140 °C, 30min) and POM (0.05g/g TSS, 120min) pretreatment, the maximum yield of SCFAs increased by 66.2%, from 2684 ± 67mg COD/L to 4461 ± 36mg COD/L, and the percentage of acetic acid increased by 29.5%, from 23.9 ± 3.4% to 53.4 ± 0.5%. POMs disrupted the floc structure of TH-treated sludge by electro-neutralization and destroyed cells by inducing reactive oxygen species. Additionally, POMs mitigated the adverse effects of TH on acid-producing bacteria and enhanced the acetic acid fermentation pathway. TH-POMs pretreatment effectively solved the problem of slow sludge hydrolysis and provided an alternative technology to enhance SCFA production from sludge.

Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation

The regulation of the structure and properties of new starch varieties has been a necessary step in the development of promising products. This study investigated the effects of 1 % xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) on the physicochemical properties and structure of triticale starch during fermentation. Frequency scanning and rapid viscosity analyzer results showed that the addition of XG or HPMC during fermentation resulted in the reduced loss factor (tanθ) and the increased peak viscosity, indicating that the network gel strength is enhanced. X-ray diffraction and attenuated total reflectance Fourier transform infrared spectroscopy experimental results revealed that adding XG or HPMC in the triticale starch during fermentation increased relative crystallinity (2.7 % and 5.27 %, respectively) and short-range order. Combined with microstructure and thermal analysis, the encapsulation effect of XG or HPMC on triticale starch increased the thermal stability of triticale starch during fermentation, which was specifically reflected by higher residue content (26.69 % and 19.13 %, respectively). This study can provide a theoretical basis for the effect of hydrocolloids on the texture and digestibility of triticale starch fermented products.

Widely Targeted Metabolomics Revealed the Metabolic Basis of Physiological Function and Flavor of Natto

Background: Natto is a fermented product derived from soybeans through the action of Bacillus subtilis natto, possessing various pharmacological and health-promoting properties. However, due to the absence of large-scale and systematic investigations into its metabolite profile, the mechanisms governing the biological functions and flavor characteristics of natto remain incompletely elucidated. Methods: In this study, a comprehensive, widely targeted metabolome analysis was conducted using UHPLC-MS/MS to compare soybeans and natto. Results: A total of 569 metabolites were identified, of which 160 exhibited differential expression between natto and soybeans, including 28 amino acids and their derivatives, 19 flavonoids, 18 alkaloids, and 10 nucleotides and their derivatives. Pathway enrichment analysis further demonstrated significant differences in the metabolic pathways between natto and soybeans, with these 160 differentially expressed metabolites primarily distributed across 40 metabolic pathways. KEGG pathway enrichment analysis of natto metabolites revealed that the majority of these mapped to three key metabolic pathways. Variations in the content of flavonoids and alkaloids, as well as changes in amino acid and saccharide composition and abundance, were found to collectively contribute to the distinctive flavor and biological functionality of natto. Conclusions: This study lays the foundation for future efforts to enhance the quality of natto.

Investigation of the polysaccharides synthesis enhancement mechanism from Agaricus bitoquis (Quél.) Sacc Chaidam and its fermentation regulation technology system based on multi-omics technologies

The polysaccharides (PS) of Agaricus bitoquis (Quél.) Sacc. Chaidam (ABSC) had attracted the attention of researchers due to their strong anti hypoxia, antioxidant, and anti fatigue activities. Therefore, this article focuses on studying the regulatory channels of exogenous additives-Lycium ruthenicum Murr. Anthocyanin (LRA) to delay fungus cell aging and promote the incremental synthesis of PS from ABSC, and optimizing the regulation system for pilot fermentation experiments. The joint analysis of Ultra High Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UHPLC-Q-TOFMS) and RNA sequencing (RNA-seq) database elucidates that at the molecular level, the crude extract of LRA inhibits the Telecommunications Association (TCA) cycle, transferring carbon metabolism to the synthesis of polysaccharide precursors (UDP-glucose, UDP-galactose, etc.), promoting the synthesis of PS, promoting the formation of key antioxidant substances (including flavonoids such as quercetin and alginate), improving cell membrane fluidity (saturated fatty acid to unsaturated conversion) and enhancing the degradation of toxic substances (oxidized glutathione), thereby promoting the anti-aging activity and PS synthesis ability of mycelial cells; LRA-adding could enhance the activity in the pilot fermentation of ABSC, which make the mycelia biomass, EPS and IPS production were significantly increased (89.04 %, 65.46 % and 37.64 % respectively) compared with the untreatment control. Based on the optimal fermentation system of PS synthesized in mycelium by adding LRA, Logistic, Gauss, and Asymptotic kinetic equations were used to describe the cell growth, product synthesis and regulatory substrate consumption from ABSC. The correlation coefficients of three models were all above 0.95, indicating a good fit between the experimental values and predicted value, this indicated ABSC fermentation kinetics model could better simulate the actual production process and provide theoretical data for the industrial production of polysaccharides. The results demonstrated that the present proposed LRA intensification approach could be useful to boost up the fermentation of ABSC, which possibly applied to yield increase and fermentation product acquisition of macrofungi.

Bacillus velezensis SS-20 as a potential and efficient multifunctional agent in biocontrol, saline-alkaline tolerance, and plant-growth promotion

The versatile strain Bacillus velezensis SS-20 was studied to determine its agricultural benefits, including its ability to antagonize fungi, promote plant growth, and tolerate saline-alkaline conditions. Firstly, strain SS-20 was found to be an antagonist of plant pathogenic fungi such as Magnaporthe oryzae, Rhizoctonia solani, and Fusarium oxysporum, with control effects up to 82.07 %, 46.57 %, and 23.09 %, respectively. The hyphae of pathogenic fungi treated with SS-20 and its fermentation product were abnormal, swollen, deformed, and distorted. Meanwhile, strain SS-20 dissolved inorganic phosphorus (phosphate solubilization efficiency, 45.95 %), and produced siderophore (siderophore units, 54.18 ± 4.19 %), and poly-γ-glutamic acid (γ-PGA) (13.35 ± 2.61 g/L). Strain SS-20 significantly increased plant height, aboveground fresh weight, and root dehydrogenase activity compared to the control treatment under non-saline conditions (p < 0.05). In addition, strain SS-20 showed significant saline-alkaline tolerance, surviving in 10 % NaCl and pH 9.5, and enhanced plant growth under simulated saline-alkali conditions. Whole-genome sequencing analysis revealed that the chromosome of B. velezensis SS-20 consists of 3,929,792-bp with 46.5 % guanine-cytosine content and 4015 coding sequences. The antiSMASH analysis identified 12 gene clusters within strain SS-20 that encode antimicrobial compounds such as surfactin, fengycin, butirosin A/butirosin B, macrolactin H, bacillibactin, difficidin, and bacilysin, thereby corroborating the strain's biocontrol capabilities. Genes related to plant growth promotion, including siderophores, γ-PGA, indole acetic acid production, phosphate solubilization, glycine-betaine production, and Na+/H+ antiporters, were also annotated. In conclusion, B. velezensis SS-20 represents a promising biotic resource for enhancing plant growth and protecting against environmental stresses.