Fermentative Bacteria Research Articles

Improved volatile fatty acid production in anaerobic digestion via simultaneous temperature regulation and persulfate activation by biochar: Chemical and biological response mechanisms

Increasing volatile fatty acid (VFA) production via persulfate activation (i.e., chemical effect) in anaerobic digestion (AD) is an emerging resource utilization method. However, the reaction mechanisms responsible for improving VFA production in AD via simultaneous temperature regulation and persulfate activation by biochar remain unclear. In this study, three PB15 treatment systems of low temperature (15 °C), medium temperature (35 °C) and high temperature (55 °C) were set to explore the relationship between VFAs production and treatment temperature and the influence of temperature on the reaction mechanism. The results show that the improvement of hydrolysis and acidification efficiency of the system in the medium temperature system is the highest. The VFA yield and acid production rate in the treatment group at 35°C were 2.49 and 5.22 times higher than those in the control group, respectively. The chemical effect effectively initiated the anaerobic acid production process and maintained the dominant role of the biological effect. The activity of persulfate is too low at low temperature, and its decomposition is too fast at high temperature. Plenty of free radicals lead to enhanced oxidation of the system, which may kill the fermentation bacteria. The NCM model indicates that microbial stability is reduced in high temperature systems. The SEM model showed that temperature change mainly affected substrate degradation by hydrolytic bacteria and indirectly affected acid production by acid-producing bacteria. This study provides a new strategy for realizing pollutant recycling and increasing VFAs production in cold area.

A novel tubular single-chamber microbial electrolysis cell for efficient methane production from industrial potato starch wastewater

The integration of microbial electrolysis cells (MEC) with anaerobic digestion (AD) shows great promise for enhancing methane production from high-COD wastewater. However, an efficient MEC-AD reactor design remains elusive. Here, a novel tubular single-chamber MEC-AD reactor was constructed to treat potato starch wastewater (COD over 20000mg/L). The concentric and compact design of the stainless-steel cathode and anode reduced internal resistance, resulting in enhanced methane production. Applying -0.2V vs. Ag/AgCl to the anode increased methane production by 1.73 times compared to the open circuit and halved hydraulic retention time. Moreover, the reactor achieved an average methane content of 82.57%, which was 23.89% higher than the open circuit. The reactor showed a total COD removal of 92.2%, which was 24% higher than the open circuit. Additionally, base consumption to maintain pH was reduced to one-sixth of that in conventional AD, preventing volatile fatty acid accumulation. Microbial analysis showed Geobacter (63.4%) and Methanobacterium (96.8%) were highly enriched in the anode and cathode biofilms, respectively. The proportion of fermentative bacteria also increased in the MEC-AD system. These results demonstrate the effectiveness of the tubular single-chamber MEC-AD reactor in enhancing methane production from potato starch wastewater, with strong potential for scale-up applications.

α-Glucosidase Enzyme Inhibitory Activity of Extracts from the Fermentation of Endophytic Bacteria from Periwinkle (Catharanthus roseus (L.) G. Don) Leaves

Catharanthus roseus (L.) G. Don contain bioactive compounds that act as inhibitors against the α-glucosidase enzyme. This study aims to test the α-glucosidase enzyme inhibitor activity of fermented extract of endophytic bacteria from tapak dara leaves and identify the bacterial species. Endophytic bacteria were isolated using a direct planting method, resulting in eight isolates. The bacteria were fermented for 24-72 hours in nutrient broth media. Ethyl acetate was used to extract the fermented bacteria. Screening for α-glucosidase enzyme inhibitory activity was conducted using the TLC bioautography method. Four bacterial isolates (TD 1, TD 3, TD 4, TD 7) produced clear zones, qualitatively indicating that the isolates have inhibitory activity against the α-glucosidase enzyme. The IC50 results from the eight isolates showed that three isolates provided strong IC50 values: isolate TD 1 at 19.93 µg/ml, isolate TD 2 at 92.34 µg/ml, and isolate TD 4 at 13.94 µg/ml, compared to acarbose at 48.85 µg/ml). Molecular identification showed that isolate TD 1 was Pseudomonas oryzihabitans and isolate TD 4 was Staphylococcus warneri. This study concluded that endophytic bacteria from tapak dara leaves have the potential as a source of α-glucosidase enzyme inhibitor compounds for the development of antidiabetic drugs.

Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches

The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB- Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus acidophilus, and Lactobacillus helveticus) fermentation (mono and co-cultures) on the metabolic, structural, micromorphological, and sensorial properties of mulberry juice were evaluated. Results indicated that multi-frequency ultrasound-assisted fermentation significantly modified the microstructure of mulberry juice powder, resulting in more porous and rougher surfaces with irregular indentations. Total phenolic content in the best-performing sample (S10) increased to 365.36 mg GAE/mL, while total flavonoid content rose to 139.20 mg RE/mL (p < 0.05). Antioxidant activity, as measured by DPPH and FRAP assays, also showed considerable improvement, with DPPH scavenging activity increasing to 87.45 % and FRAP-value to 3.27 mM TE/mL (p < 0.05). Additionally, HPLC-UV analysis revealed that the amendment in the concentrations of cyanidin-3-rutinoside (47.47 mg/L) and peonidin-3-O-glucoside (66.86 mg/L) in the S2-based sample. E-nose analysis demonstrated intense flavor profiles in fermented samples, particularly in sample S15. Sensory evaluation also highlighted that the fruity and floral aromas in co-culture fermented samples were enhanced, notably in S10, S7, and S14. Thus, combining multifrequency ultrasonication and fermentation significantly enhances the antioxidants capacity, flavor profile, micro-morphology, and overall quality of mulberry juice.

Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities.

Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of Lactiplantibacillus plantarum dy-1 fermentation on the nutritional components, flavor and taste properties, and composition of saponin compounds and their hypolipidemic and antioxidant activities. The results suggested that the total polyphenol content increased, and the soluble polysaccharides and total saponin contents decreased in fermented bitter melon juice (FJ) compared with those in non-fermented bitter melon juice (NFJ). The determination of volatile flavor substances by GC-MS revealed that the response values of acetic acid, n-octanol, sedumol, etc., augmented significantly, and taste analysis with an electronic tongue demonstrated lower bitterness and higher acidity in FJ. Furthermore, UPLC-Q-TOF-MS/MS testing showed a significant decrease in bitter compounds, including momordicines I and II, and a significant increase in the active saponin momordicine U in the fermented bitter melon saponin group (FJBMS). The in vitro assays indicated that FJBMS exhibited similar antioxidant activities as the non-fermented bitter melon saponin group (NFBMS). The in vitro results show that both NFBMS and FJBMS, when used at 50 μg/mL, could significantly reduce fat accumulation and the malondialdehyde (MDA) content and increased the catalase (CAT) activity, while there was no significant difference in the bioactivities of NFBMS and FJBMS. In conclusion, Lactiplantibacillus plantarum dy-1 fermentation is an effective means to lower the bitterness value of bitter melon and preserve the well-known bioactivities of its raw materials, which can improve the edibility of bitter melon.

Beyond low lignin: Identifying the primary barrier to plant biomass conversion by fermentative bacteria.

Renewable alternatives for nonelectrifiable fossil-derived chemicals are needed and plant matter, the most abundant biomass on Earth, provide an ideal feedstock. However, the heterogeneous polymeric composition of lignocellulose makes conversion difficult. Lignin presents a formidable barrier to fermentation of nonpretreated biomass. Extensive chemical and enzymatic treatments can liberate fermentable carbohydrates from plant biomass, but microbial routes offer many advantages, including concomitant conversion to industrial chemicals. Here, testing of lignin content of nonpretreated biomass using the cellulolytic thermophilic bacterium, Anaerocellum bescii, revealed that the primary microbial degradation barrier relates to methoxy substitutions in lignin. This contrasts with optimal lignin composition for chemical pretreatment that favors high S/G ratio and low H lignin. Genetically modified poplar trees with diverse lignin compositions confirm these findings. In addition, poplar trees with low methoxy content achieve industrially relevant levels of microbial solubilization without any pretreatments and with no impact on tree fitness in greenhouse.

Effects of fermentation with Lactobacillus plantarum on rice flour: The role of granular characteristics

This study examined the effects of lactic acid bacteria fermentation on the physicochemical and functional properties of the flours from two rice varieties, Shindongjin (SF) and Hitomebore (HF), both with similar amylose content. Fermentation with Lactobacillus plantarum over 48 h resulted in significant changes. Protein content decreased substantially in both varieties, especially in SF, and amylose content increased. Swelling power and solubility also increased more in SF. The gel hardness of fermented SF increased by approximately 22 %, whereas HF showed minimal change. These differences are due to variations in granule rigidity and starch molecule leaching. SF granules maintained rigidity and a robust external network due to higher amylose leaching. In contrast, the lower initial rigidity and higher amylopectin leaching in HF hindered strong gel network formation. These findings offer insights into the structural and molecular mechanisms of rice fermentation with lactic acid bacteria.

Study on biotransformation and absorption of genistin based on fecal microbiota and Caco-2 cell.

Genistin, as a kind of natural isoflavone glycoside, has good biological activity, and its weak absorption makes it closely related to intestinal flora. However, the role of the intestinal flora is still unclear and whether the metabolites produced by the intestinal flora are absorbed systemically is also variable. Genistin was fermented for 24h based on fecal bacteria fermentation technology. The components were qualitatively and quantitatively analyzed by HPLC and UHPLC-Q-Exactive Orbitrap Mass spectrometry. The composition of intestinal flora in fermentation samples from fecal bacteria was detected by 16S rRNA sequencing. Five representative probiotics were cultured in vitro and fermented with genistin to determine similarities and differences in genistin metabolites by different bacteria at different times. Finally, the absorption results of metabolites by fermentation were verified by a Caco-2 cell monolayer. The HPLC results of fecal fermentation showed that genistein levels increased from 0.0139 ± 0.0057mg/mL to 0.0426 ± 0.0251mg/mL and two new metabolites were produced. A total of 46 metabolites following fecal fermentation were identified, resulting from various biotransformation reaction products, such as decarbonylation, hydroxylation, and methylation. Simultaneously, the 16S rRNA results showed that the intestinal flora changed significantly before and after fermentation and that the intestinal microorganisms in the control (Con) group and the fermentation (Fer) group showed a significant separation trend. Five genera, Lactobacillus, Bifidobacterium, Parabacteroides, Sutterella, and Dorea, were considered the dominant flora for genistin fermentation. The qualitative results of fermentation of genistin by five probiotics at different times showed that there were significant differences in small molecule metabolites by fermentation of different bacteria. Meanwhile, most metabolites could be identified following fecal bacteria fermentation, which verified the importance of the dominant bacteria in the feces for the biotransformation of components. Finally, the absorption results of the metabolites based on the Caco-2 cell monolayer showed that 14 metabolites could be absorbed into the circulation in vivo through the mesentery. The small molecule metabolites of genistin by fermentation of fecal bacteria can be well absorbed systemically by the body. These studies provide a reference value for explaining the transformation and absorption of flavonoid glycosides in the intestine.

Biohydrogen production from lignocellulosic hydrolysate: Unveiling the synergistic impact of substrate concentration and furfural inhibition.

Lignocellulosic biomass offers substantial potential as an ideal feedstock for dark fermentative hydrogen production due to its sustainability and cost-effectiveness. The current study examined the influence of furfural on fermentative hydrogen production using lignocellulosic hydrolysate in the presence of furfural. Synthetic lignocellulosic hydrolysate, consisting primarily of 76% xylose, 10% glucose, 9% arabinose, and a mixture of other sugars such as galactose and mannose (85% pentose sugars and 15% hexose sugars), was employed as the substrate. Various substrate concentrations ranging from 2 to 32g/L were tested, along with furfural concentrations of 0, 1, and 2g/L. The investigation aimed to assess the effects of initial substrate concentration, initial furfural concentration, furfural-to-biomass ratio (F/B), and furfural-to-substrate ratio (F/S) on biohydrogen production yields. The maximum specific substrate utilization rates at different substrate concentrations were effectively characterized using Haldane's substrate inhibition model. Among the tested concentrations, the 16g/L emerged as the optimal substrate concentration. The initial furfural concentration was identified as the most significant parameter impacting biohydrogen production, with complete inhibition observed at a furfural concentration of 2g/L. Higher F/S ratios at substrate concentrations ranging from 2 to 16g/L resulted in reduced maximum specific hydrogen production rates (MSHPR) and hydrogen yields. Substrate inhibition was observed at 24g/L and 32g/L. Lactate was the predominant metabolite in all batches containing 2-g/L furfural, as well as in batches with 1-g/L furfural and substrate concentrations of 24 and 32g/L. Furfural at a concentration of 1g/L was not inhibitory in any of the batches. Overall, the mixed cultures in this study could efficiently produce hydrogen from lignocellulosic hydrolysates and degrade furfural, providing new insights into fermentative hydrogen-producing bacteria with furfural tolerance.

Metabolic route and bacterial community changes induced by inactivation of indigenous bacteria in dark fermentation

Biohydrogen production by dark fermentation (DF) can be achieved using only indigenous bacteria from substrates or by adding an external inoculum. This study aims to provide new insights on the role of indigenous bacteria in DF process operation by investigating DF performances and microbiological aspects. DF tests are performed with only indigenous bacteria, with indigenous and exogenous bacteria and with only exogenous bacteria by inactivating indigenous bacteria by gamma irradiation. Sorghum irradiation reduces DF performances for both hydrogen (17.8 ± 12.8 versus 45.2 ± 1.7 mLH2/gVSadded) and total metabolite (0.22 ± 0.01 versus 0.30 ± 0.01 gCOD/gVSadded) yields. In contrast, no difference is observed with the organic fraction of municipal solid waste, suggesting a distinct role of indigenous bacteria for both substrates. Indigenous bacteria inactivation strongly modifies the metabolic routes and final bacterial community composition. This study proves the key role of indigenous bacteria in influencing metabolite production and bacterial composition.

Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria

This study investigates the effect of autochthonous oyster-derived bacteria on mitigating the off-flavors in oyster hydrolysate (OPH) using flavoromics, microbiomics, and non-targeted metabolomics technologies. Results showed that the taste and odor sensory scores of oyster-derived lactic acid bacteria (LAB) fermentation were significantly better than those of commercial fermentation (p < 0.05), scoring 4.14 ± 0.47 and 4.23 ± 0.26, respectively (out of 5). Significant alterations were observed in volatile flavor compounds (VOCs) such as 5-nonanone, 2-undecanone, 3-octanol, 3,6-nonadien-1-ol, phenylethanol, and γ-decalactone. Non-volatile flavor metabolites were mainly represented by a rise in unsaturated fatty acids and a decrease in saturated fatty acids and bitter amino acids (Tyr and Arg). A total of 569 differential metabolites were identified, mainly involved in linoleic acid metabolism, glycerophospholipids, phenylalanine (Phe), tyrosine (Tyr), arginine (Arg), and proline (Pro). Lecithin, Tyr, Phe, histidine (His), Arg, and glutamine (Gln) were identified as flavor precursor compounds for oyster-derived LAB fermentation. High-throughput sequencing clarified the dominant role of oyster-derived LAB in influencing metabolites and precursors during fermentation. This study offers new insights into the mechanisms of flavor development in autochthonous bacteria-inoculated fermented shellfish.

Enhancing short-chain fatty acids production from waste activated sludge anaerobic fermentation with addition of red mud: Performance and mechanisms

Red mud (RM) as hazardous waste produced from aluminum refining industry has threatened the environment and human health. In this study, RM was added into the fermenter to promote short chain fatty acids (SCFAs) production from waste activated sludge (WAS) anaerobic fermentation. Results showed that the addition of RM could effectively improve the SCFAs production, especially, acetic acid. In particular, the production of total SCFAs and acetic acid in 20 g/L RM added fermenter were 1108.1 mg COD/L and 415.5 mg COD/L, which were 116.0% and 1308.0% higher than that in control fermenter. Batch experiment revealed that RM could enhance the hydrolysis and acidification process. Further study indicated that the activity of enzyme related to hydrolysis-acidification, abundance of fermentative bacteria for SCFAs production and functional metabolism genome were all improved with the addition of RM. The potential mechanism maybe that the RM promoted the hydrolysis-acidification process with the contained varies Fe(Ⅲ) oxides as electron acceptor, and the produced Fe2+ could serve as necessary trace elements to synthesize enzyme and then stimulate the expression of enzyme genes.

Unveiling the impact of carbon sources on phosphorus release from sediment: Investigation of microbial interactions and metabolic pathways for anaerobic phosphorus recovery

The aim of this study was recovery of phosphorus (P) from marine sediment, and our results revealed the influence of P release from the sediment stimulated with different types and concentrations of carbon sources. During the 15-day anaerobic operation, the sediments stimulated with 1 g/L propionic acid and glucose exhibited more prominent effects compared to other trials, with 5.98 mg/L and 6.44 mg/L of P released, respectively, with a total solid content of 4 %. Notably, the excessive addition of carbon sources was shown to can partially inhibit P release. As microbial activity intensified, P was utilized for microbial synthesis, resulting in a decreased P in the supernatant. For example, in glucose-fed systems with concentrations of 5 g/L and 10 g/L, the P concentration decreased from 5 mg/L on Day 3 to approximately 3 mg/L on Day 15. The sequencing results indicated distinct evolutions within different carbon source-fed systems over the 15-day operations. Feeding high concentrations of glucose resulted in rapid enrichment of fermentative bacteria under anaerobic conditions, while sulfate-reducing bacteria promoted P release in volatile fatty acids-fed systems. Metabolic analysis revealed that carbon sources not only influence gene expression in different systems, but also impact the metabolic pathways involved in nutrient cycling, which can be interrelated. For example, a significant positive correlation was observed between the abundance of P and sulfur cycling functional genes (phoD, cysD).

Lactic acid bacteria fermentation-induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture.

Egg white (EW), a rich protein source, holds promise for creating a high-protein, low-fat gel product. However, browning issues during heating and sterilization have hindered its wider application. In this study, lactic acid bacteria fermentation was employed to eliminate reducing sugar in EW, and its impact on the molecular structure and gelling properties was explored. The results revealed that fermentation would trigger protein structural unfolding and aggregation, evident from higher fluorescence intensity and enlarged protein particle diameters, resulting in the decrease in gelling hardness. In comparison, Streptococcus thermophilus-fermented EW (under 6×108CFU/mL incubation rate, fermented for 6h) exhibited the highest gel hardness, ascribed to the relatively weaker structure transformation, with high water holding capacity and stronger intermolecular hydrophobic interaction. To further enhance the gelling properties of fermented EW, membrane concentration treatment was applied, exhibiting superior characteristics in appearance, aroma, and taste. In summary, lactic acid bacteria fermentation and concentration are feasible solutions to improve appearance and texture of EW gels simultaneously. The research findings offer eco-friendly and practical strategies for enhancing the quality of EW gels, providing valuable theoretical insights for the development of innovative, texture-rich, and healthy nutritional foods.

Assessment of the effect of lactic acid bacteria fermentation on IgE-/IgG-binding ability and nutritional properties of cow milk.

Cow milk (CM) is an important food source for humans, and food allergy caused by CM has attracted attention worldwide. To our knowledge, systematic studies about the effects of Lactobacillus paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus on the IgE-/IgG-binding ability and nutritional properties of CM are very rare. In this study, L. paracasei, L. plantarum, and P. pentosaceus fermentation on the IgE-/IgG-binding ability was determined by Enzyme-Linked Immunosorbent Assay (ELISA), and the protein quality, amino acid profile, and color were systematically evaluated. The results showed that these LAB strains exhibited higher protein degradation ability, and the IgE reactivity reduction rate was 41.03%-60.00% and the IgG reduction rate was 29.86%-67.20%, respectively. Additionally, the nutritional value was improved obviously, and the color was altered significantly, which was conductive to develop dairy products. These findings provided a theoretical foundation for the development of hypoallergenic dairy products. PRACTICAL APPLICATION: In this study, L. paracasei, L. plantarum and P. pentosaceus could be considered as good potential candidates for solving cow milk allergy owing to their decreased IgE/IgG binding ability andimproved nutritional and sensory properties, which provide a promising strategy to develop hypoallergenic dairy products.

Increasing biomass concentration facilitates simultaneous nitrogen removal and sludge reduction under low C/N conditions

To overcome the issues of limited carbon source and high sludge production in partial denitrification/anammox (PD/A) process, the effects of mixed liquor suspended solids (MLSS) and carbon/nitrogen ratio (C/N) on PD/A were investigated through parallel experiments. Nitrogen removal efficiencies decreased significantly when C/N was reduced (1.5 → 0.75). When MLSS was doubled, the nitrogen removal efficiencies in the two parallel reactors increased from 75.3 %, 72.9 % to 86.9 %, 89.7 %, respectively, and sludge yields decreased obviously. Combining with in-situ test, it was speculated when MLSS increased, fermentation was enhanced, providing substrate for partial denitrification. Thauera, involved in partial denitrification, decreased obviously with reduced C/N, but increased from 9.93 % to 38.16 % when MLSS doubled, which could promote the PD/A process. Terrimonas and Ignavibacterium (fermentative bacteria) increased from 1.26 %, 5.22 % to 6.62 %, 6.30 %, respectively. These results proved that increasing MLSS under low C/N ratios promoted fermentation in PD/A system, facilitating efficient nitrogen removal and sludge reduction.

Microbial community response to temperature reduction during anaerobic treatment of long chain fatty acids-containing wastewater

Acclimating mesophilic biomass to low temperatures have been used to start-up psychrophilic anaerobic reactors, but limited microbial information is available during the acclimation. To investigate microbial responses to temperature reductions, duplicate lab-scale anaerobic digestion (AD) reactors were operated for 166 days, with the temperature being reduced from 37°C to 15°C, using synthetic long chain fatty acid (LCFA)-containing wastewater as the feedstock. The acclimated biomass at 15°C exhibited efficient removal of organic matter (total COD>75%, soluble COD>88%, and LCFA>99%). Temperature reductions lead to significant reductions in microbiome diversity. Fermentative bacteria were highly dynamic and functional redundant during temperature reductions. Smithella was the dominant syntrophic bacteria involved in LCFA degradation coupled with Methanothrix and Methanocorpusculum at 15°C. Membrane modifications and compatible cellular solutes production were triggered by temperature reductions as microbial response to cold stress. This study provided molecular insights in microbial acclimation to low temperatures for psychrophilic AD.

Analysis of the effect of lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: Using acid-induced soybean protein as the model

In order to accurately describe the contribution of extracellular polysaccharide (EPS) to the rheological properties of the gel in the complex system induced by lactic acid bacteria fermentation, acid-induced soy protein isolate (SPI) was used as the model. The effect of exopolysaccharide produced by Lactobacillus casei (CEPS) on the macro rheological properties and microstructural changes of acid-induced SPI gel were analyzed by scaling model and image analyses. The estimated value of storage modulus (G′) at time infinity, gel point, G′ at 37 °C, enhancement effect of G′ during cooling (ΔG'), recovery rate, critical strain (γc) and fractal dimension (Df) exhibited strong CEPS concentration dependence. The addition of CEPS led to the formation of uniform and compact three-dimensional network, which was mainly represented by small voids and apertures. Therefore, by reducing the complexity of the fermentation gel system, this study explored the effect of CEPS on the rheological properties of fermented soy protein gels and the fermented soybean protein gel with good rheological properties can be selected by quantitative image analysis.

Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice

Lactic acid bacteria (LAB) fermentation can enhance the quality and flavor characteristics of fruit juice. Herein, the impact of individual Lactiplantibacillus plantarum subsp. plantarum (L. plantarum) or Streptococcus thermophilus (S. thermophilus) and co-fermentation of them on jujube juice was compared, and their quality characteristics, volatile and non-volatile compounds were investigated. The results showed that the co-fermentation of selected LAB strains effectively improved the quality of fermented jujube juice (FJJ) as expected, and the types and content of volatile organic compounds (VOCs) increased in FJJs. Among them, the co-fermented sample posed relatively high content of aroma-active compounds with OAV ≥1 (nonanal, decanal, etc), benzaldehyde and acids compared with others, contributing to a more attractive and pleasant flavor. Moreover, non-targeted metabolomic analysis identified 114 and 79 differential metabolites (DMs) between co-fermented and L. plantarum fermented or S. thermophilus fermented samples, respectively. Notably, carboxylic acids and their derivative metabolites as well as organic acids were the crucial components affecting the quality of FJJ. Furthermore, metabolic pathways of DMs of different samples were predominantly enriched in “biosynthesis” and “metabolism”, such as aline, leucine, and isoleucine biosynthesis pathway. Therefore, co-fermentation could enrich the acids, essential amino acid, and VOCs, thereby improving its quality and flavor characteristics. The correlation analysis revealed that most of key VOCs were positively or negatively correlated with D-galacturonate, indicating the importance of D-galactose pathway. Thus, this study provided a theoretical foundation for enhancing the quality and flavor of jujube juice through LAB co-fermentation, offering valuable insights for improving the juice processing.

Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.

Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, and Apilactobacillus kunkeei. Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by Leuconostoc, Weissella, Lactococcus, Apilactobacillus, and Fructobacillus. The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives.