Jerusalem Artichoke Juice Research Articles

Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Helianthus tuberosus L.) Juice.

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC-MS and GC-MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development.

Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence of Bifidobacterium species, palatability, and shelf life.

Commercial vegetable and fruit juices with probiotics are new functional type of beverages; however, limitations including persistence and impact of probiotic bacteria on palatability and shelf life may prevent their industrial development. This study evaluated the effect of antioxidant compounds (ascorbic acid, astaxanthin, and ginseng) on viability and persistence of Bifidobacterium spp. in Jerusalem Artichoke (JA) juice; and determine the impact of these antioxidants on the sensory (color, texture, flavor, acidity) properties, free reducing sugar (inulin and fructose), and shelf life in the fortified JA juice. Overall, the JA juice fortified with ascorbic acid showed a significant impact on the rate of persistence of two targeted bifidobacterial strains from 1 to 28 days at 5°C. Both strains produced slight acidity in ascorbic acid fortified JA juice as compared to other tested samples. Similarly, the JA juice fortified with ascorbic acid showed a significantly high increase in the total number of bifidobacterial cells of both species, enhanced palatability, and shelf life as compared to astaxanthin and ginseng extract. The quadratic model indicated a strong association between ascorbic acid, ginseng extract, and astaxanthin with a bifidobacterial cell concentration in the fortified JA juices. The Box–Behnken design was considered a feasible analysis for describing fortified JA juice and the rate of viability and persistence of bifidobacteria during 28 days of storage at 5°C in all trials. In conclusion, JA juice fortified with ascorbic acid showed a significant impact on improving the cell viability and persistence of probiotic bacteria, enhanced palatability, and shelf life as compared to other compounds tested.

ИССЛЕДОВАНИЕ СОСТАВА ПОЛИФЕНОЛЬНЫХ ВЕЩЕСТВ СОКА ИЗ КЛУБНЕЙ ТОПИНАМБУРА

Currently, the growth of diseases with diabetes, metabolic disorders, and obesity increases the demand for preventive and functional products. Currently available technologies for the production of preventive products provide for the replacement of sugar with sugar substitutes or its complete absence, which naturally reduces the nutritional and energy value of the products produced. One of the main promising areas of the processing industry is the production of new products and sugar substitutes based on non-traditional types of plant raw materials that have a rich carbohydrate complex in their composition. These types of raw materials among vegetable crops include jerusalem artichoke. Currently, jerusalem artichoke juice is of particular interest for use in the production of soft drinks, as it has a rich chemical composition, which makes Jerusalem artichoke indispensable in dietary nutrition, in the preparation of highly effective medicines. In this article, the chemical composition of tubers and juice-semi-finished products from jerusalem artichoke is investigated. The results of the studies showed that the bulk of the dry substances in jerusalem artichoke tubers are carbohydrates, most of which are represented by fructosides. In the semi-finished juice passes: oligosaccharides 22.54 %, monosaccharides 1.61%, as well as part of the structural polysaccharides-fiber 0.07 %, pectin substances 1.84 %. The change in the fractional composition of the polyphenolic substances of the pulp and semi - finished juice was studied when the pulp was kept for 30 minutes. When developing the technology for the production of juices and beverages based on jerusalem artichoke, it was found that the polyphenolic substances of jerusalem artichoke tubers have a great influence on the technological properties of raw materials, the quality and nutritional value of the finished product. It was found that the enzymatic process of oxidative transformation of polyphenols occurs as much as possible in the first 5-10 minutes.

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26.

A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10(10) cfu/ml in just 12h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50%v/v mixture would be very well accepted by the consumers. Above 80% of the panelists would buy this drink, and over 60% were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70±0.50days of pure Jerusalem artichoke juice to 35.7±6.4days of the mixture containing 30% blueberry juice.

Jerusalem artichoke as low-cost fructose-rich feedstock for fossil fuels desulphurization by a fructophilic bacterium.

Through biodesulphurization (BDS) is possible to remove the sulphur present in fossil fuels to carry out the very strict legislation. However, this biological process is limited by the cost of the culture medium, and thus, it is important to explore cheaper alternative carbon sources, such as Jerusalem artichoke (JA). These carbon sources usually contain sulphates which interfere with the BDS process. The goal of this work was to remove the sulphates from Jerusalem artichoke juice (JAJ) through BaCl2 precipitation viewing the optimization of dibenzothiophene (DBT) desulphurization by Gordonia alkanivorans strain 1B. Using a statistical design (Doehlert distribution), the effect of BaCl2 concentration (0.125-0.625%) and pH (5-9) was studied on sulphate concentration in hydrolysed JAJ. A validated surface response derived from data indicated that zero sulphates can be achieved with 0.5-0.55% (w/v) BaCl2 at pH 7; however, parallel BDS assays showed that the highest desulphurization was obtained with the juice treated with 0.5% (w/v) BaCl2 at pH 8.73. Further assays demonstrated that enhanced DBT desulphurization was achieved using hydrolysed JAJ treated in these optimal conditions. A total conversion of 400 μmol l(-1) DBT into 2-hydroxybiphenyl (2-HBP) in <90 h was observed, attaining a 2-HBP maximum production rate of 28.2 μmol l(-1) h(-1) and a specific production rate of 5.06 μmol(-1) g(-1) (DCW) h(-1) . These results highlight the efficacy of the treatment applied to JAJ in making this agromaterial a promising low-cost renewable feedstock for improved BDS by the fructophilic strain 1B. This study is a fundamental step viewing BDS application at the industrial level as it accounts a cost-effective production of the biocatalysts, one of the main drawbacks for BDS scale-up.

Bioethanol fermentation of Jerusalem artichoke using mixed culture ofSaccharomyces cerevisiaeandKluyveromyces marxianus

Effects of mixed cultures of Saccharomyces cerevisiae Levuline FB — higher ethanol tolerance — and different Kluyveromyces strains — higher inulinase activity — on the production of ethanol from Jerusalem artichoke extract were investigated. Among the investigated strains, combination of S. cerevisiae and K. marxianus strain Y00959 with simultaneous saccharification and fermentation gave the best efficiency (76%) of bioconversion. The optimal ratio of mixed cultures was determined to be 1:1 of K. marxianus and S. cerevisiae. Central composite design (CCD) was adapted to find the optimum initial substrate concentration and inoculum size for the maximal production of ethanol from Jerusalem artichoke juice. The optimum fermentation conditions were found to be 24% (m/w) substrate concentration and 45 OD600nm ml/100 ml inoculum size of mixed culture. Use of these conditions, about 10.67% (v/v) was produced at 148 h of alcoholic fermentation given. Results of this work provide benefits of mixed culture on produ...

Screening of novel yeast inulinases and further application to bioprocesses

Inulin is a carbohydrate composed of linear chains of β-2,1-linked D-fructofuranose molecules terminated by a glucose residue through a sucrose-type linkage at the reducing end. Jerusalem artichoke (JA) is one of the most interesting materials among unconventional and renewable raw materials, with levels of inulin reaching 50-80% of dry matter. Inulin or inulin-rich materials can be actively hydrolyzed by microbial inulinases to produce glucose and fructose syrups that can be used in bioprocesses. In this study, several microbial strains were isolated and their ability to inulinase biosynthesis was evaluated. The novel yeast strain Talf1, identified as Zygosaccharomyces bailii, was the best inulinase producer, attaining 8.67 U/ml of inulinase activity when JA juice was used as the inducer substrate. Z. bailii strain Talf1 and/or its enzymatic crude extract were further applied for bioethanol production and biodesulfurization (BDS) processes, using inulin and JA juice as carbon source. In a consolidated bioprocessing for ethanol production from 200 g/l inulin, Z. bailii strain Talf1 was able to produce 67 g/l of ethanol. This ethanol yield was improved in a simultaneous saccharification and fermentation (SSF) process, with the ethanologenic yeast Saccharomyces cerevisiae CCMI 885 and the Talf1 inulinases, achieving a production of 78 g/l ethanol. However, the highest ethanol yield (∼48%) was obtained in a SSF process from JA juice (∼130 g/l fermentable sugars), where the S. cerevisiae produced 63 g/l ethanol. Relatively to the dibenzothiophene BDS tests, the Gordonia alkanivorans strain 1B achieved a desulfurization rate of 4.8 μM/h within a SSF process using Talf1 inulinases and JA juice, highlighting the potential of JA as a less expensive alternative carbon source. These results showed the high potential of Z. bailii strain Talf1 inulinases as a versatile tool for bioprocesses using inulin-rich materials.

English

&nbsp; The selection and characterization of&nbsp;Zymomonas&nbsp;mobilis&nbsp;for ethanol production from Jerusalem artichoke (Helianthus tuberosus&nbsp;L.) juice was investigated. Growth and ethanol production of four&nbsp;Z. mobilis&nbsp;strains isolated in Thailand, that is, TISTR 405, TISTR 548, TISTR 550 and TISTR 551, were compared with those of the type strain&nbsp;Z. mobilis&nbsp;ZM4 (NRRL B-14023) at different temperatures. Among the strains tested, TISTR 548 gave the highest ethanol concentration at 30 to 35&deg;C, as compared to the others. Therefore, this strain was chosen for ethanol production from Jerusalem artichoke juice after acid hydrolysis. The influence of some fermentation factors such as sugar concentration, pH of the fermentation medium, inoculation size and nitrogen source on ethanol production from Jerusalem artichoke juice was determined. The results show that the maximum ethanol concentration (95.9 g/L) with 98% of the theoretical ethanol yield was obtained when the fermentation was carried out in a medium containing 250 g/L total sugars, pH 5.0, inoculation size at 10% and using 0.5 g/L diammonium phosphate as nitrogen source. The maximum theoretical ethanol yield obtained in this study was higher than those previously reported. &nbsp; Key words:&nbsp;Ethanol production,&nbsp;Zymomonas mobilis, thermotolerant microorganism, Jerusalem artichoke.

Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well-known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form. Lactic acid bacteria are traditionally used in the production of fermented foods; nevertheless their behavior and metabolite production are considerably influenced by the substrate. The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. All investigated strains grew well (in the range 10(9) cfu mL(-1) ) in the media. The organic acids (lactic acid, 110-337 mmol L(-1) ; acetic acid, 0-180 mmol L(-1) ; and succinic acid, 0-79 mmol L(-1) ), hydrogen peroxide (0.25-1.77 mg L(-1) ), mannitol (0.06-3.24 g L(-1) ), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain, which will be demonstrated and discussed in the paper. Our results showed that lactobacilli can be used for the fermentation of Jerusalem artichoke, which in this form could be used, alone or mixed with other raw food material, as a new synbiotic functional food.

Tantalum compounds as heterogeneous catalysts for saccharide dehydration to 5-hydroxymethylfurfural

A new solid acid, based on tantalum hydroxide, was used to catalyze saccharide dehydration into 5-hydroxymethylfurfural (HMF) with high catalytic activity and excellent stability in a water-2-butanol biphasic system. Furthermore, good results were also obtained from Jerusalem artichoke juice with the catalyst under the same conditions.

Conversion of biomass into 5-hydroxymethylfurfural using solid acid catalyst

5-Hydroxymethylfurfural (HMF) was produced from monosaccharide (fructose and glucose), polysaccharide (inulin) and the Jerusalem artichoke juice by a simple one-pot reaction including hydrolysis and dehydration using solid acid under mild condition. Hydrated niobium pentoxide (Nb(2)O(5)·nH(2)O(2)) after pretreatment showed high catalytic activities for dehydration of mono- and polysaccharide to HMF at 433 K in water-2-butanol (2:3 v/v) biphasic system, giving high HMF yield of 89% and 54% from fructose and inulin, respectively. The HMF yield was up to 74% and 65% when inulin and Jerusalem artichoke juice were hydrolyzed by exoinulinase. The solid acid made the process environment-friendly and energy-efficient to convert carbohydrates into bio-fuels and platform chemicals.

Continuous production of oligofructose syrup from Jerusalem artichoke juice by immobilized endo-inulinase

A commercially available endo-inulinase from Aspergillus niger was successfully immobilized onto a chitin carrier with 66% yield. The immobilized endo-inulinase showed maximal activity at 65 °C that was 5 °C higher than the optimum temperature of the free enzyme. Also, the optimum pH shifted from 4.5 to 5.0 for free form and 5.5 to 6.0 for the immobilized form. The immobilized endo-inulinase was stable at 4 °C for at least 1 year. The residual activity of 90% and 95% of free and immobilized enzymes were recovered after 5 days of incubation without substrate at 60 °C and pH between 4.5 and 6.5. Kinetic parameters ( K m and V max) for free and immobilized endo-inulinase were 2.04% (w/v) and 80.88 U/mg protein, and 2.19% (w/v) and 291.58 U/g support, respectively. The half-life time of immobilized endo-inulinase in a packed-bed column reactor was estimated to be 48 days. A continuous production system of inulo-oligosaccharides (IOS) from inulin and Jerusalem artichoke (JA) juice was set up and operated. Using this system, syrups with high IOS content (from 35% to 65%) were successfully prepared.

Ethanol production from Jerusalem artichoke juice using self-flocculating yeast

Ethanol production from Jerusalem artichoke juice using self-flocculating yeast

Production of inulooligosaccharides by endoinulinases from Aspergillus ficuum

Inulooligosaccharide (IOS) production from inulin was studied using a partially purified endoinulinase and a purified endoinulinase, which originated from Aspergillus ficuum. At the optimal conditions, including 50 g/L inulin, an enzyme concentration of 10 U/g substrate, 45 °C, and pH 6.0, the inulin-degrading degree by partially purified endoinulinase was 74% and an IOS yield over 50% were observed after 72 h. The major products were identified as DP2 to DP4. The purified Endo-I was used for inulo-oligosaccharide production at the optimal conditions obtained with orthogonal experiments, including pH 5.0, 45 °C, 50 g/L inulin, and an enzyme concentration of 10 U/g substrate. With pure inulin as substrate, the maximum inulin-hydrolyzing degree was 75% and the total IOS yield was 70% after 72 h. The hydrolysis products consisted of DP2 to DP8 with HPLC, and DP3 and DP4 were relatively high. With Jerusalem artichoke juice as substrate, the inulin-hydrolyzing extent reached 89% and the maximum IOS production was up to 80% after 72 h. Various IOS with different DP (mainly DP2, DP3, DP4, DP5, DP7, DP8) were evenly distributed in the final reaction products.

Microbial hydrolysis of inulin-containing juice from Jerusalem Artichoke to fructose-syrup

Summary Microorganisms are better for hydrolysis of inulin from Jerusalem Artichokes to produce high-fructose syrup than acids or special enzymes. Dead cells of 3 from 4 investigated yeast-strains with inulase-activity are in the situation to hydrolyze 80% of inulin after 24 h in Jerusalem Artichoke juice under the following conditions: 50°C; pH 4.7; inoculum 1 · 10 8 yeast cells/ml Jerusalem Artichoke juice. Under these conditions result 57 g/1 reducing sugars, among them 95% fructose. The yeast-strains — adapted on Jerusalem Artichoke juice — hydrolyze under the same conditions only 57% pure inulin. Because the polymerisation-rate of inulin in Jerusalem Artichoke vary seasonally the hydrolysis intensity and fructose-yields brought about by the yeasts may differ according to harvesting-time.

Fed‐batch production of concentrated fructose syrup and ethanol using Saccharomyces cerevisiae ATCC 36859

AbstractA fed‐batch process is used for the production of concentrated pure fructose syrup and ethanol from various glucose/fructose mixtures by S. cerevisiae ATCC 36859. Applying this technique, glucose‐free fructose syrups with over 250 g/l of this sugar were obtained using High Fructose Corn Syrup and hydrolyzed Jerusalem artichoke juice. By encouraging ethanol evaporation from the reactor and condensing it, a separate ethanol product with a concentration of up to 350 g/l was also produced. The rates of glucose consumption and ethanol production were higher than in classical batch ethanol fermentation processes.

Production of sorbitol and ethanol from Jerusalem artichokes by Saccharomyces cerevisiae ATCC 36859

This study shows the possibile use of Jerusalem artichokes for the production of sorbitol and ethanol by Saccharomyces cerevisiae ATCC 36859. Ethanol was produced from the beginning of the process, while sorbitol production started after glucose had been entirely consumed from Jerusalem artichoke (J.a.) juice. The importance of yeast extract and inoculum concentrations on the production of sorbitol from the above raw material was demonstrated. With a low initial biomass concentration sorbitol was not produced in pure J.a. juice. When the juice was supplemented with 3% yeast extract, the concentration of sorbitol was 4.6%. The sorbitol, ethanol and biomass yields (gram of product produced per gram of sugars consumed) were 0.259, 0.160 and 0.071 at the end of the process respectively. Adding glucose to increase its concentration to about 9% in the J.a. juice with 3% yeast extract had a positive effect on the production of ethanol, while commencement of the production of sorbitol was delayed and its final concentration was less than 50% of its concentration in the medium without added glucose. The effect of glucose was much stronger when it was added during the process than when added at the beginning of the process.

Continuous production of fructose syrup and ethanol from hydrolysed Jerusalem artichoke juice

The results from this study showed that Jerusalem artichoke juice can be used for the production of very enriched fructose syrup by selective conversion of glucose to ethanol in a continuous process using immobilized cells ofSaccharomyces cerevisiae ATCC 36859. The product contained up to 99% of the total carbohydrates as fructose compared to 76% in the feed. Using Jerusalem artichoke juice supplemented with some glucose a product was obtained with 7.5% w/v ethanol which made ethanol recovery economically favourable. It was found that some fructose was consumed in these continuous processes; the glucose/fructose conversion rate ratio was regulated by the glucose concentration in the product stream.

Pure fructose syrup and ethanol production from high fructose corn syrup supplemented with Jerusalem artichoke juice

AbstractSaccharomyces cerevisiae ATCC 36859 preferentially consumes glucose from glucose–fructose mixtures. Synthetic media and complex media containing high fructose corn syrup supplemented with Jerusalem artichoke juice were used for the production of pure fructose syrup by the conversion of glucose to ethanol. Fructose was not converted in these processes. Increasing the concentration of Jerusalem artichoke juice increased the yields of ethanol and biomass and decreased the process time. A similar effect was obtained at a low juice concentration when a larger amount of biomass was used for the inoculum. The product from this process contained only fructose and ethanol. Use of food‐grade materials results in a pure fructose syrup that is suitable for human consumption.

Continuous production of very enriched fructose syrup by the conversion of glucose to ethanol from glucose‐fructose mixtures in an immobilized cell reactor

SummaryThe yeast Saccharomyces cerevisiae ATCC 36859, which preferentially utilizes glucose in glucose‐fructose mixtures, was immobilized and used for the continuous production of very enriched fructose syrup. A syrup containing fructose as 99% of the reducing sugars was produced from a 10.1% w/v glucose and 9.8% w/v fructose mixture at a dilution rate of 0.106 h−1. Later in this process when the dilution rate was increased to 0.366 h−1 the ethanol productivity was 12.7 g 1−1 h−1. This is 16% less than the value attained in a similar medium containing only glucose as the carbohydrate. The fructose content was also increased from 55 to 95% of the reducing sugars in a food grade mixture of high fructose corn syrup and Jerusalem artichoke juice. Purification of the product with activated carbon and ion‐exchange resin produced a stable, colourless and very enriched fructose syrup suitable for human consumption.