Lactic Acid Production Research Articles

The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media

Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to DFS formulation and production, NaCl (0–40 g/L), Mn (0.08–0.32 g/L), glucose (0–40 g/L) and temperature (3–37 °C), on the behaviour of L. monocytogenes when cocultured with Latilactobacillus sakei 23K (non-bacteriocinogenic) and CTC494 (bacteriocinogenic) strains was studied through a central composite design in meat simulation media. L. sakei and L. monocytogenes counts, pH, lactic acid production and bacteriocin activity were determined in mono and coculture. The pH decrease and lactic acid production were highly influenced by glucose, while production of sakacin K by L. sakei CTC494 was observed at moderate (10 and 20 °C), but not at the lowest (3 °C) and highest (37 °C), temperatures. Coculture growth had no effect on the acidification and bacteriocin production but inhibited and inactivated L. monocytogenes when L. sakei 23K entered the early stationary phase and when L. sakei CTC494 produced sakacin K. Optimal conditions for achieving a 5-log units reduction of L. monocytogenes were at 20 °C, 20 g/L of NaCl, 0.20 g/L of Mn and 40 g/L of glucose, those highlighting the importance of considering product formulation and fermentation conditions for bioprotective starter cultures application.

Enhanced lactic acid production through enzymatic hydrolysis: Assessing impact of varied enzyme loadings on co-fermentation of swine manure and apple waste

Anaerobic co-fermentation of swine manure (SM) and apple waste (AW) restricts by the slow hydrolysis of substrates with complex structures, which subsequently leads to low lactic acid (LA) production. Therefore, a novel strategy based on enzymatic pretreatment for improving LA production from anaerobic co-fermentation of SM and AW was proposed in this study. The results indicated that the maximal LA concentration increased from 35.89 ± 1.84 to 42.70 ± 2.18 g/L with the increase of enzyme loading from 0 to 300 U/g VSsubstrate. Mechanism exploration indicated that enzymatic pretreatment significantly promoted the release and hydrolysis of insoluble organic matter from fermentation substrate, thus providing an abundance of reaction intermediates that were directly available for LA production. Additionally, bacteria analysis revealed that the high concentration of LA was associated with the prevalence of Lactobacillus. This study offered an environmental-friendly strategy for promoting SM and AW hydrolysis and provided a viable approach for recovering valuable products.

Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption.

With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.

Novel Resin-Based Antibacterial Root Surface Coating Material to Combat Dental Caries.

Root caries caused by cariogenic bacteria are a burden on a large number of individuals worldwide, especially the elderly. Applying a protective coating to exposed root surfaces has the potential to inhibit the development of caries, thus preserving natural teeth. This study aimed to develop a novel antibacterial coating to combat root caries and evaluate its effectiveness using the antibacterial monomer dimethylaminohexadecyl methacrylate (DMAHDM). DMAHDM was synthesized and incorporated into a resin consisting of 55.8% urethane dimethacrylate (UDMA) and 44.2% TEG-DVBE (UV) at a 10% mass fraction of glass filler. Multiple concentrations of DMAHDM were tested for their impact on the resin's mechanical and physical properties. S. mutans biofilms grown on resin disks were analyzed for antibacterial efficacy. Cytotoxicity was assessed against human gingival fibroblasts (HGFs). The results showed an 8-log reduction in colony-forming units (CFUs) against S. mutans biofilm (mean ± sd; n = 6) (p < 0.05) when 5% DMAHDM was incorporated into the UV resin. There was a 90% reduction in metabolic activity and lactic acid production. A low level of cytotoxicity against HGF was observed without compromising the physical and mechanical properties of the resin. This coating material demonstrated promising physical properties, potent antibacterial effects, and low toxicity, suggesting its potential to protect exposed roots from caries in various dental procedures and among elderly individuals with gingival recession.

2G-lactic acid from olive oil supply chain waste: olive leaves upcycling via Lactobacillus casei fermentation

The transition towards a sustainable model, particularly the circular economy, emphasizes the importance of redefining waste as a valuable resource, paving the way for innovative upcycling strategies. The olive oil industry, with its significant output of agricultural waste, offers a promising avenue for high-value biomass conversion into useful products through microbial processes. This study focuses on exploring new, high-value applications for olive leaves waste, utilizing a biotechnological approach with Lactobacillus casei for the production of second-generation lactic acid. Contrary to initial expectations, the inherent high polyphenol content and low fermentable glucose levels in olive leaves posed challenges for fermentation. Addressing this, an enzymatic hydrolysis step, following a preliminary extraction process, was implemented to increase glucose availability. Subsequent small-scale fermentation tests were conducted with and without nutrient supplements, identifying the medium that yielded the highest lactic acid production for scale-up. The scaled-up batch fermentation process achieved an enhanced conversion rate (83.58%) and specific productivity (0.26 g/L·h). This research confirms the feasibility of repurposing olive waste leaves for the production of lactic acid, contributing to the advancement of a greener economy through the valorization of agricultural waste.Key points• Olive leaves slurry as it did not allow L. casei to ferment.• High concentrations of polyphenols inhibit fermentation of L. casei.• Enzymatic hydrolysis combined to organosolv extraction is the best pretreatment for lactic acid production starting from leaves and olive pruning waste.Graphical

Carboxylesterase 1 directs the metabolic profile of dendritic cells to a reduced inflammatory phenotype.

The metabolic profile of dendritic cells (DCs) shapes their phenotype and functions. The carboxylesterase 1 (CES1) enzyme is highly expressed in mononuclear myeloid cells; however, its exact role in DCs is elusive. We used a CES1 inhibitor (WWL113) and genetic overexpression to explore the role of CES1 in DC differentiation in inflammatory models. CES1 expression was analyzed during CD14+ monocytes differentiation to DCs (MoDCs) using quantitative polymerase chain reaction. A CES1 inhibitor (WWL113) was applied during MoDC differentiation. Surface markers, secreted cytokines, lactic acid production, and phagocytic and T cell polarization capacity were analyzed. The transcriptomic and metabolic profiles were assessed with RNA sequencing and mass spectrometry, respectively. Cellular respiration was assessed using seahorse respirometry. Transgenic mice were used to assess the effect of CES1 overexpression in DCs in inflammatory models. CES1 expression peaked early during MoDC differentiation. Pharmacological inhibition of CES1 led to higher expression of CD209, CD86 and MHCII. WWL113 treated MoDCs secreted higher quantities of interleukin (IL)-6, IL-8, tumor necrosis factor, and IL-10 and demonstrated stronger phagocytic ability and a higher capacity to polarize T helper 17 differentiation in an autologous DC-T cell coculture model. Transcriptomic profiling revealed enrichment of multiple inflammatory and metabolic pathways. Functional metabolic analysis showed impaired maximal mitochondrial respiration capacity, increased lactate production, and decreased intracellular amino acids and tricarboxylic acid cycle intermediates. Transgenic human CES1 overexpression in murine DCs generated a less inflammatory phenotype and increased resistance to T cell-mediated colitis. In conclusion, CES1 inhibition directs DC differentiation toward a more inflammatory phenotype that shows a stronger phagocytic capacity and supports T helper 17 skewing. This is associated with a disrupted mitochondrial respiration and amino acid depletion.

Study on Enhancement of Acid Production by Combination Fermentation of Caproic Acid-producing Bacteria and Lactic Acid-producing Bacteria

A new caproic acid bacteria 20-5 (Caproicibacterium sp.) was newly screened in the laboratory, and several high-quality lactic acid bacteria A2-3 ( Sporolactobacillus fermentans ), GCB-3 ( Pediococcus acidilactici ), KR-4 ( Lactiplantibacillus plantarum ), LY-5 ( Levilactobacillus brevis ), B2-1 ( Lactiplantibacillus plantarum ) were used for exploratory compound fermentation experiments. The compound fermentation was a caproic acid bacteria (20-5) alone plus four lactic acid bacteria ( A2-3, GCB-3, KR-4, LY-5, B2-1 ), the experimental ratio was set up four groups of compound ratio of 1 : 2,1 : 1,5 : 1,10 : 1. The optimum ratio of 20-5 to B2-1 was 10 : 1, and the total acid yield reached 26.75 g / L. The best caproic acid production capacity after compounding was the 10: 1 group of 20-5 and B2-1, and the caproic acid yield was 7.22 g / L. The average lactic acid content in the fermentation broth was 4.52 g / L after compounding. After compounding, the acid production of the 1 : 1 and 5 : 1 groups of 20-5 : A2-3 and the 10 : 1 group of 20-5 : B2-1 increased compared with that of single bacteria. In the other compound groups, the acid production capacity decreased after the compound operation, and the lactic acid production generally decreased, but the caproic acid production increased, indicating that caproic acid bacteria can use lactic acid as a carbon source for fermentation and acid production activities, so that caproic acid bacteria can produce caproic acid.

DAB2IP inhibits glucose uptake by modulating HIF-1α ubiquitination under hypoxia in breast cancer

Metabolic reprogramming has become increasingly important in tumor biology research. The glucose metabolic pathway is a major energy source and is often dysregulated in breast cancer. DAB2IP is widely reported to be a tumor suppressor that acts as a scaffold protein to suppress tumor malignancy in breast cancer. Interestingly, DAB2IP has also been found to be a potential regulator of glucose uptake; however, the exact mechanism remains unclear. In this study, we found that DAB2IP inhibited glucose uptake under hypoxia conditions in breast cancer cells by suppressing HIF-1α signals. Mechanically, DAB2IP interacted with the E3 ubiquitin ligase STUB1 via its PER domain, thus triggering STUB1 mediated HIF-1α ubiquitylation and degradation, and inhibit glucose metabolism and tumor progression. Deleting the PER domain abrogated the DAB2IP-related inhibitory effects on glucose uptake, intracellular ATP production, and lactic acid production in breast cancer cells. These findings elucidate the biological roles of DAB2IP in cancer-related glucose metabolism as well as a novel mechanism by which STUB1-driven HIF-1α ubiquitylated degradation is regulated in breast cancer.

Insights into the selectivity to glyceric acid and lactic acid from biomass: Reaction mechanism and temperature effect

The disclosure of the underlying reaction mechanism on biomass valorization is of significant importance but remains challenging. We here unveil the complicated reaction mechanism on the coproduction of glyceric and lactic acids from biomass (glucose as representative) in the presence of cheap but robust CaO. Interestingly, it was discovered that the selectivity to glyceric acid and lactic acid from glucose was temperature-tunable. Glyceric acid was preferentially produced at ≤70 °C, while lactic acid generation was favorable at >90 °C. Glyceric and lactic acids could be coproduced with almost 1:1 ratio at moderate reaction temperature (∼80 °C). Isotopic tracing experiment verified that at moderate temperature, glyceric acid and equivalent lactic acid were predominantly originated from glyceraldehyde and dihydroxyacetone intermediates (generated after C3-C4 cleavage), respectively. However, both glyceraldehyde and dihydroxyacetone intermediates were transformed mainly towards glyceric acid at temperature ≤70 °C, but predominantly afforded lactic acid at high temperature. Kinetic studies in combination with DFT calculation verified that glyceric acid production from both glyceraldehyde and dihydroxyacetone intermediates showed lower apparent activation energy than that for lactic acid production. This well explained the selectivity to glyceric and lactic acids via temperature control. The generated alkali in CaO aqueous solution was the major active species for glyceric acid production, while both dissolved Ca(OH)2 and solid CaO contributed to lactic acid formation. The insights into the complicated reaction mechanism will provide useful clues in biomass valorization with efficient carbon utilization.

Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria.

Mulberry has also been regarded as a valuable source of forage for ruminants. This study was developed to investigate the impact of four additives and combinations thereof on fermentation quality and bacterial communities associated with whole-plant mulberry silage. Control fresh material (FM) was left untreated, while other groups were treated with glucose (G, 20 g/kg FM), a mixture of Lactobacillus plantarum and L. buchneri (L, 106 CFU/g FM), formic acid (A, 5 mL/kg FM), salts including sodium benzoate and potassium sorbate (S, 1.5 g/kg FM), a combination of G and L (GL), a combination of G and A (GA), or a combination of G and S (GS), followed by ensiling for 90 days. Dry matter content in the A, S, GA, and GS groups was elevated relative to the other groups (p < 0.01). Relative to the C group, all additives and combinations thereof were associated with reductions in pH and NH3-N content (p < 0.01). The A groups exhibited the lowest pH and NH3-N content at 4.23 and 3.27 g/kg DM, respectively (p < 0.01), whereas the C groups demonstrated the highest values at 4.43 and 4.44 g/kg DM, respectively (p < 0.01). The highest levels of lactic acid were observed in the GA and A groups (70.99 and 69.14 g/kg DM, respectively; p < 0.01), followed by the GL, L, and GS groups (66.88, 64.17 and 63.68 g/kg DM, respectively), with all of these values being higher than those for the C group (53.27 g/kg DM; p < 0.01). Lactobacillus were the predominant bacteria associated with each of these samples, but the overall composition of the bacterial community was significantly impacted by different additives. For example, Lactobacillus levels were higher in the G, A, and GA groups (p < 0.01), while those of Weissella levels were raised in the L, GL, and GS groups (p < 0.01), Pediococcus levels were higher in the A and GA groups (p < 0.01), Enterococcus levels were higher in the G and S groups (p < 0.01), and Lactococcus levels were raised in the S group (p < 0.01). Relative to the C group, a reduction in the levels of undesirable Enterobacter was evident in all groups treated with additives (p < 0.01), with the greatest reductions being evident in the A, S, GA, and GS groups. The additives utilized in this study can thus improve the quality of whole-plant mulberry silage to varying extents through the modification of the associated bacterial community, with A and GA addition achieving the most efficient reductions in pH together with increases in lactic acid content and the suppression of undesirable bacterial growth.

Supplementation of date palm (Phoenix dactylifera L.) residue for growth and lactic acid production of probiotic bacterial Lactobacillus spp.

Date palm is an age-old cultivated plant that thrives in tropical and subtropical regions. The date palm is a bountiful source of carbohydrates, encompassing sucrose, glucose, and fructose and proteins. The date industry generates a significant volume of unused by-products. Dates offer a diverse range of by-products beyond the agri-food sector. LAB have garnered extensive utilisation across diverse food sectors, spanning meat, vegetables, beverages, dairy products, and other fermented foods. In the quest for establishing a new large-scale fermentation process for lactic acid there has been a concerted effort to utilise more cost-effective medium components. In the present work, date palm residue (DPR) derived from date palm fruit, after sugar extraction, was incorporated into MRS. The fermentation process was executed through two distinct fermentation systems. Initially, experiments were conducted in flasks. Afterward, the optimal conditions for bacterial growth were determined, and the experiment was carried out using a bioreactor. DPR supported the probiotic Lactobacillus spp. growth especially after 48 h incubation. The prebiotic effect of DPR on Lactobacillus spp. was reported. An increase in the total number of bacterial populations was observed in response to the addition the DPR until 48 h. Specifically, the supplementing DPR at a concentration of 1.5% in batch fermentation enhanced the growth and lactic acid production of Lactobacillus casei. This study suggests that DPR could potentially function as an economical prebiotic source and could be seamlessly incorporated as a functional food ingredient, thereby transforming a waste product into an economically sustainable food substrate.

Quality improvement of soybean meal by simultaneous microbial fermentation and enzymolysis and untargeted metabolomic analysis of its metabolites

Twelve lactobacillus strains, four yeast strains, and eight proteases were screened, and their effects on oligosaccharide degradation, lactic acid production, and proteolytic capacity were investigated in soybean meal. The simultaneous microbial fermentation and enzymolysis (SMFE) conditions were optimized as feed/water ratio of 1:0.8 (w/v), yeast inoculum of 2.1×105 CFU/g, lactobacillus inoculum of 2.1×107 CFU/g, protease addition of 200 U/g, and fermentation at 37 °C for 48 h. The results showed that SMFE soybean meal exhibited superior performance over unprocessed soybean meal, showing increases in crude protein content from 49.8% to 56.3%, acid-soluble protein content from 3.7% to 10.4%, lactic acid production from 0 to 71.5 g/kg, and a decrease in oligosaccharide content from 6.4% to 0%. The comprehensive performance of SMFE soybean meal is higher than that from enzymolysis or fermentation alone Non-targeted metabolomic analysis revealed a diversity of metabolites in fermented soybean meal produced by different processes, and 8366 detected metabolites were mainly amino acids and their metabolites. Furthermore, among the six experimental groups, the metabolites of the SMFE group, and the yeast and lactic acid bacteria fermentation groups were the most similar. This study facilitates the assessment of overall quality of soybean meal and reveals the superiority of SMFE over traditional methods in enhancing nutritional profile of soybean meal.

Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes

This study established a laboratory-scale dialysis membrane isolation device to explore bacterial cooperative fermentation mechanisms and their effects on pickle fermentation quality. Results showed the dialysis membranes with molecular weight cut-off of 1000 kDa was particularly effective in restricting Lactiplantibacillus plantarum LP067 and Weissella cibaria WC018 while facilitating nutrient and metabolite exchange. Our results showed that using dialysis membranes did not significantly affect the quality of cooperative fermentation Sichuan pickles. Using this dialysis membrane system, the Sichuan pickles of mono-inoculation or co-inoculation of Lactiplantibacillus plantarum LP067 or Weissella cibaria WC018 of the basic physicochemical index, organic acids, volatile flavor compounds, and sensory properties were evaluated. Compared to mono-inoculation of Lactiplantibacillus plantarum LP067 or Weissella cibaria WC018, co-inoculation accelerated acetic and lactic acids production, also significantly promoted the generation of volatile flavor compounds, such as esters, aldehydes, and ketones, including isobutyl formate, ethyl palmitate, ethyl acetate, 1-octen-3-ol and benzaldehyde. Meanwhile, cooperative fermentation increased the aroma complexity of Sichuan pickle, and thus to improve its overall sensory acceptability. The transcriptomic results revealed that W. cibaria WC018 enhanced the levels of genes related to lactic acid and acetic acid metabolism in L. plantarum LP067. The results provided a novel perspective for the isolation of individual strains in the cooperative fermentation process and laid a theoretical foundation to further explore the cooperative fermentation mechanisms among the same type strains.

Enhanced production of lactic acid from pretreated rice straw using co-cultivation of Bacillus licheniformis and Bacillus sonorenesis.

Lactic acid (LA) production from sugar mixture derived from lignocellulosic rice straw employing co- culture system of thermotolerant and inhibitor tolerant Bacillus licheniformis DGB and Bacillus sonorenesis DGS15 was carried out. In minimal media, both the strains of Bacillus DGB and DGS15 worked together by efficiently utilising glucose and xylose respectively. Response Surface Methodology (RSM) was used for optimisation of pretreatment of rice straw to achieve maximum yield of 50.852g/L total reducing sugar (TRS) from 100 gm of rice straw biomass. Pretreatment of rice straw resulted in its delignification, as confirmed by FTIR spectroscopy, since the peak at 1668cm-1 disappeared due to removal of lignin and scanning electron microscopy (SEM) revealed disruption in structural and morphological features. Crystallinity index (CrI) of treated rice straw increased by 15.54% in comparison to native biomass. DGB and DGS15 individually yielded 0.64g/g and 0.82g/g lactic acid respectively, where as their co-cultivation led to effective utilisation of bothglucose and xylose within 15h (70%) and complete utilisation in 48h, producing 49.75g/L LA with a yield of 0.98g/g and productivity of 1.036g/L/h, andresulting in reduction in fermentation time. Separate hydrolysis of rice straw and co-fermentation (SHCF) of hydrolysates by Bacillus spp. enhanced the production of lactic acid, can circumvent challenges in biorefining of lignocellulosic biomass.

Improved recovery of mannitol from Saccharina japonica under optimal hot water extraction and application to lactic acid production by Lacticaseibacillus rhamnosus

AbstractBrown algae are gaining traction as biorefinery feedstocks due to their advantages such as rapid growth and carbon dioxide sequestration. Saccharina japonica has high potential due to its high carbohydrate content, especially mannitol (26.7%). In this study, a biorefinery process for S. japonica was designed, with focusing on sugar conversion and bioconversion into lactic acid, a valuable platform chemical utilized in various industries. The existing sugar conversion process of S. japonica has been investigated by focusing on enzymatic or acid‐catalyzed hydrolysis, but not hot water extraction although mannitol can be easily recovered using water. The effect of temperature (60–120°C) on the mannitol yield from S. japonica was investigated, and a mannitol yield of 208 g/kg biomass was achieved at the optimal temperature of 100°C (about 78% of the theoretical maximum yield). This study emphasizes that this simple process has considerable potential for application as over 80% of the fermentable carbohydrates in S. japonica were mannitol. Then, S. japonica extract was applied to lactic acid production. First, lactic acid production of four bacterial strains was tested in a mannitol medium, and Lacticaseibacillus rhamnosus was selected as the superior producer, showing 1.93 to 2.92 times better lactic acid titer than others. Next, the optimal feeding concentration of mannitol was determined to be 20 g/L, which was all consumed by L. rhamnosus. Finally, S. japonica extract was applied to lactic acid production by L. rhamnosus, and the results showed similar fermentation profiles with the control medium: lactic acid production, 18.81 g/L (control: 18.97 g/L); lactic acid conversion, 95.1% (control: 95.9%); cell growth (OD600 nm), 8.9 (control: 7.4). The lactic acid yield in the designed biorefinery process was estimated to be 195.6 g/kg biomass, thus S. japonica has high potential as a biorefinery feedstock to produce valuable bioproducts, including lactic acid.

Influence of Kluyveromyces lactis and Enterococcus faecalis on Obtaining Lactic Acid by Cheese Whey Fermentation

Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (Kluyveromyces lactis and Enterococcus faecalis), were isolated from cheese whey and molecularly characterized, and the optimal growth conditions were determined. Then, using proteinized and deproteinized cheese whey, batch fermentation was carried out with the strains arranged in suspension and immobilized. The consumption of lactose and the production of lactic acid were measured through Brix degrees and acidity analysis. Afterwards, the lactic acid was purified, and its yield and physical and chemical characteristics were determined. It was proven that there were differences between each of the strains; arranged in free or encapsulated cells, the proteinized and deproteinized cheese wheys, under the same purification conditions, achieved different yields, colors, and densities of lactic acid. Immobilized Enterococcus faecalis had the highest yield (50.61 ± 34.94 g/L) using the deproteinized cheese whey compared to the immobilized Kluyveromyces lactis (35.70 ± 0.15 g/L) using the proteinized cheese whey.

The Macroalga Kappaphycus alvarezii as a Potential Raw Material for Fermentation Processes within the Biorefinery Concept: Challenges and Perspectives

Seaweed is a fast-growing biomass source that is currently studied as feedstock for sustainable industrial production in a wide variety of markets. Being composed mostly of polysaccharides, macroalgae can be integrated in biorefineries for obtaining bioproducts via fermentation. Kappaphycus alvarezii has been introduced experimentally to Brazil’s south coastline in 1995 and is now cultivated on a large scale to keep up with the high carrageenan demand in various industrial sectors. In this review article, an introduction is given on renewable biomass and environmental issues, focusing especially on third-generation biomass and its promising features and use advantages. Later on, the processing of K. alvarezii for the use of its saccharide portion for fermentative processes is approached. The current state of research conducted alongside challenges and hurdles in K. alvarezii hydrolysate fermentation processes provides insight into future studies needed to make new fermentation processes viable. Next, some fermentation products are discussed, and the metabolism of galactose in microorganisms is also presented to bring to light other possible fermentation products that are not yet, but can be, obtained from K. alvarezii. Finally, a simple and comprehensive scheme for K. alvarezii fermentation biorefinery is presented to demonstrate a generic example for a possible configuration for obtaining valuable bio-products. In the literature, production of ethanol and lactic acid were already reported from K. alvarezii. This review aims to help envision new industrial processes that can be developed for this most valuable macroalga.

#2683 Targeted antibiotic modulation of the gut microbiome ameliorates hypertensive kidney damage

Abstract Background and Aims High blood pressure is associated with measurable inflammation, which precedes and promotes damage to the heart and kidneys. Microbiome-derived metabolites, particularly indole metabolites, modulate inflammation and host physiology, partially through aryl hydrocarbon receptor (AhR) signaling. To better understand the potential of a microbiome-targeting therapeutic approach to achieve organ protection in hypertension, we used narrow-spectrum antibiotics without enteral absorption to specifically deplete gram-negative or -positive bacteria in double transgenic rats (dTGR). Method Four-week-old dTGR (transgenic for human renin and angiotensinogen) were treated with oral Vancomycin (Vanco), Polymyxin B (Poly) or Vehicle (Veh) for 3 weeks. Seven-week-old SD rats were included as healthy controls. Microbiome, clinical and immune phenotype were analyzed by shotgun metagenomic sequencing, echocardiography, telemetric blood pressure (BP) measurement, clinical chemistry, bulk RNAseq and flow cytometry. Results Hypertensive kidney damage was ameliorated in Vanco treated dTGR, as assessed by renal Lcn2 expression, blood urea nitrogen and albuminuria. Vanco treated dTGR had significantly decreased cardiac hypertrophy. Poly treatment showed no effect. BP levels for both antibiotic treatments were not significantly different from Veh, despite a significantly improved endothelium-dependent and -independent vasorelaxation in isolated mesenteric arteries in both treated groups. Surprisingly, Vanco treatment led to a massive increase of gram-positive Lactobacilli and associated gene abundance for the production of indole lactic acid (ILA, via araT). We could previously show that ILA inhibits differentiation of pathological Th17 cells through AhR modulation. In line, Vanco treatment reduced the increased number of pathological Th17 in the kidney and intestine of dTGR. Poly treatment did not alter the inflammatory signature. Conclusion Modulation of the intestinal microbiome by narrow-spectrum antibiotics affects hypertensive organ damage. Our data underscores the importance of the gut microbiome in modulating hypertensive organ damage and helps to identify potential therapeutic strategies in the microbiome. Ongoing experiments investigate pro- and postbiotic therapeutic approaches and their AhR dependency.

Coupled engineering strategy of CYB2 deletion and ACS1 overexpression improves cellulosic lactic acid production by Saccharomyces cerevisiae

Lactic acid plays a significant role in the food industry as a natural preservative and serves as a platform chemical for the production of biodegradable poly-lactic acid. While its sustainable production through fermentation using cellulosic biomass instead of traditional sugar and starch raw materials shows promise, there remains limited information available on this method. In this study, a xylose-fermenting and lactic acid-tolerant Saccharomyces cerevisiae strain (BK01) was engineered for improved cellulosic lactic acid production using the promising energy crop, kenaf. Specifically, CYB2 was deleted to inhibit lactic acid consumption (BK02), which was further engineered by ACS1 overexpression to remove the cytotoxic acetate derived from cellulosic biomass (BK03). The BK03 produced 3.25-fold more lactic acid from kenaf pulp hydrolysate than the parental strain (BK01). During pH-controlled fermentation, lactic acid production by BK03 reached a titer of 31 g/L and a productivity of 1.30 g/L-h, the highest value reported so far. This is one of the few studies on yeast-based lactic acid production from lignocellulose.

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.

Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influence of wheat flour and bran (MC and FC) as PM culture enrichment media on the microbiota and metabolites of FG, aiming to inform strategies for improving strong-flavor Baijiu flavor. Results showed that adding PM cultures to FG significantly altered its properties: FC enhanced starch degradation to 51.46% and elevated reducing sugar content to 1.60%, while MC increased acidity to 2.11 mmol/10 g. PM cultures also elevated FG's ester content, with increases of 0.36 times for MC-FG60d and 1.48 times for FC-FG60d compared to controls, and ethyl hexanoate rising by 0.91 times and 1.39 times, respectively. Microbial analysis revealed that Lactobacillus constituted over 95% of the Abundant bacteria community, with Kroppenstedtia or Bacillus being predominant among Rare bacteria. Abundant fungi included Rasamsonia, Pichia, and Thermomyces, while Rare fungi consisted of Rhizopus and Malassezia. Metagenomic analysis revealed bacterial dominance, primarily consisting of Lactobacillus and Acetilactobacillus (98.80-99.40%), with metabolic function predictions highlighting genes related to metabolism, especially in MC-FG60d. Predictions from PICRUSt2 suggested control over starch, cellulose degradation, and the TCA cycle by fungal subgroups, while Abundant fungi and bacteria regulated ethanol and lactic acid production. This study highlights the importance of PM cultures in the fermentation process of FG, which is significant for brewing high-quality, strong-flavor Baijiu.