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Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia. Metagenomic sequencing of samples from small-scale producers in Western Java indicated that the fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation during fermentation and belongs to a genetically distinct subpopulation associated with human-generated by-products. Finally, we found that N. intermedia grew on diverse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycotoxins, and could create foods that were positively perceived by consumers outside Indonesia. These results showcase the traditional significance and future potential of fungal fermentation for creating delicious and nutritious foods from readily available by-products.

Fermentation is a type of metabolism carried out by organisms in environments without oxygen. Despite being studied for over 185 years, the diversity and complexity of this metabolism are just now becoming clear. Our review starts with the definition of fermentation, which has evolved over the years and which we help further refine. We then examine the range of organisms that carry out fermentation and their traits. Over one-fourth of all prokaryotes are fermentative, use more than 40 substrates, and release more than 50 metabolic end products. These insights come from studies analyzing records of thousands of organisms. Next, our review examines the complexity of fermentation at the biochemical level. We map out pathways of glucose fermentation in unprecedented detail, covering over 120 biochemical reactions. We also review recent studies coupling genomics and enzymology to reveal new pathways and enzymes. Our review concludes with practical applications for agriculture, human health, and industry. All these areas depend on fermentation and could be improved through manipulating fermentative microbes and enzymes. We discuss potential approaches for manipulation, including genetic engineering, electrofermentation, probiotics, and enzyme inhibitors. We hope our review underscores the importance of fermentation research and stimulates the next 185 years of study.

The genus Clostridium is a large and diverse group within the Bacillota (formerly Firmicutes), whose members can encode useful complex traits such as solvent production, gas-fermentation, and lignocellulose breakdown. We describe 270 genome sequences of solventogenic clostridia from a comprehensive industrial strain collection assembled by Professor David Jones that includes 194 C. beijerinckii, 57 C. saccharobutylicum, 4 C. saccharoperbutylacetonicum, 5 C. butyricum, 7 C. acetobutylicum, and 3 C. tetanomorphum genomes. We report methods, analyses and characterization for phylogeny, key attributes, core biosynthetic genes, secondary metabolites, plasmids, prophage/CRISPR diversity, cellulosomes and quorum sensing for the 6 species. The expanded genomic data described here will facilitate engineering of solvent-producing clostridia as well as non-model microorganisms with innately desirable traits. Sequences could be applied in conventional platform biocatalysts such as yeast or Escherichia coli for enhanced chemical production. Recently, gene sequences from this collection were used to engineer Clostridium autoethanogenum, a gas-fermenting autotrophic acetogen, for continuous acetone or isopropanol production, as well as butanol, butanoic acid, hexanol and hexanoic acid production.

Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

Subacute ruminal acidosis (SARA) is characterized by chronic low ruminal pH, and occurs for feedlot cattle fed high-concentrate diets. Forages slow digestion and reduce acid production. We aimed to assess how motivated finishing cattle are to access forage (Sudan grass hay, SG) via their willingness to interact with an electrified barrier. Reticulorumen pH was measured to relate the results to digestive health. Twenty-eight animals fed a high-concentrate ration ad libitum had access to 4 L of one of two treatments (n = 14/treatment) fed 1×/d behind a barrier: 1) SG or 2) an additional offering of the normal ration (total mixed ration [TMR]). To access their treatment, the steer voluntarily pushed his muzzle against an electrified barrier. The electrical current was increased exponentially every 24 h (0, 156, 312, 625, 1,250, 2,500, 5,000 µA) until the animal ceased accessing it. Visits to the treatment were recorded continuously 24 h/d and reticulorumen pH was measured every 10 min. Time with a reticulorumen pH below 5.8 was 348 ± 101 and 280 ± 76 min/24 h for SG and TMR animals, respectively; these durations meet the criterion for SARA. However, animals with access to SG were less likely to advance to the next current than TMR animals (P

Many people associate fermentation with provisions like kimchi, kombucha, sourdough, beer, wine, and sauerkraut. These sundries, many staples in various cultural gastronomies, have long been known to encourage various health benefits including gut probiotics, aid in digestion, and, among other wonders, nutrient accessibility. While these benefits are important, many scholars working in multispecies ethnographies have turned to non-human organisms (viruses, animals, and microbes) to continue critical conversations decentering human experience and reimagining epistemology, relationality, and ethics. This project positions fermentation – and the microbes and bacteria involved – as a site of pedagogical potentiality that resonates with notions of biophilia, relationality, and care. Using my own experiences with pickles (fermented!) and in Jewish delis as a kind of organic site of inquiry, this essay makes a case for the importance of environment for cultivating relational life. [ABSTRACT FROM AUTHOR]

Spotlighting creative practices that feature fermentation as an artistic medium, this essay surveys two collaborative projects—Tidetables: Venetian Speculative Gastronomy at TBA21’s Ocean Space in Venice in 2021 and Polyphonic Bodies II as part of the fifth season of Delfina Foundation’s The Politics of Food program in London in 2022—and situates them within the larger landscape of the development of fermentation not only as an artistic medium but also microbes as co-collaborators. In short, I seek to run with what Sandor Katz calls “the creative force of fermentation” (2020). To do so, I outline the relationship between fermentation and time and its orientation toward the future. I then build off of Sarah Ensor’s “ecology of cruising” (2017) to introduce what I call “culinary cruising” and, along the way, add galleries, museums, and studios to the stages where fermentation performs. The essay concludes by arguing for the importance of food studies research that travels beyond academic spaces and for the messiness of collaborations and the limits of control. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the inhibitory effect of lactic acid bacteria (LAB) isolated from fermented transition milk against Staphylococcus aureus from cows with mastitis adhered to teat cup rubber and stainless steel surfaces of cows. Transition milk, collected from multiparous Holstein cows, was fermented for 33 days. LAB were isolated based on their different colony morphologies on MRS agar and identified using MALDI-TOF MS analysis. The antagonistic activity was determined by the double-layer diffusion assay and the inhibition of S. aureus biofilms by LAB supernatant. Among the LAB isolates evaluated, Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lactobacillus rhamnosus, Enterococcus faecalis, and Enterococcus faecium were identified. Out of the fifteen LAB isolates, nine exhibited zones of inhibition ranging from 12.53 to 25.83 mm against two strains of S. aureus. Lower concentrations of both S. aureus strains adhered to stainless steel and rubber coupons were detected after 20 min of contact with the supernatants of three selected LAB when compared to the control. These findings suggest that the metabolites produced by the selected LAB could potentially be used as an alternative method to inhibit and control antimicrobial-resistant S. aureus strains, as well as reduce their biofilm formation. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria are one of the sustainable ways of food production. As the native lactic acid bacteria (LAB) easily manipulate the substrate, helps in production of health essential probiotics with enhancing the bioavailability of the substrate. Here also, in present study, the native LAB isolates isolated from the millets and characterize them for the functional analysis for the human health association. In the present study, fermented millet-associated lactic acid bacteria were screened and characterized for their probiotic potential, safety evaluation and antimicrobial activity. A total of 33 isolates were purified as lactic acid bacteria based on colony shape and biochemical assays. However, only 13 isolates were found to be catalase-negative. Among the 13 isolates, 5 isolates exhibited optimum growth at 6.5% and 9.5% of salt concentrations, pH of 4.5 to 8.5 and 17 °C to 40 °C of the temperature. The probiotic properties of the five isolates exhibited that the survival rates in acid and bile salt concentration ranged from 56.2 to 73.7% and 55.3 to 70.3%, respectively. Similarly, the surface hydrophobicity of the isolates was 41–75%. Antibiotic assay revealed that all five isolates were resistant to Amoxicillin, Cloxacillin, and Penicillin-V. Interestingly, all the isolates except ME26 displayed susceptibility towards Penicillin (2 units) and Tetracycline (10 µg). Further, the four isolates (ME25, ME26, ME9, and ME2) had more antifungal activity against Aspergillus flavus. However, only three, except ME1 and ME2, showed maximum antibacterial activity and produced more antimicrobial compounds compared to reference strain L. plantarum Pb3. The potential probiotic isolates were identified as Weisella cibaria ME9, Weisella cibaria ME26, and Weisella confusa ME25. [ABSTRACT FROM AUTHOR]

Currently, there has been a growing interest in fermented foods and plant-based beverages (PBBs) by the consumers because of the benefits they provide to human health or due to restrictions in the diet associated to some pathologies or personal choices. Nuclear magnetic resonance (NMR) is a versatile technique that presents many advantages for the identification and quantification of metabolites in food with a variety of one- and two-dimensional experiments. This review delves into the current applications of NMR in the fields of fermented foods and PBBs. The interest from researchers in the analysis of fermented foods by NMR in the recent literature mainly focused on three main sub-areas: characterization of exopolysaccharides (EPS) and their functional, and rheological properties; metabolomics to find discriminant markers during and after the process of fermentation for the optimization of the productive process or development of products; and characterization of traditional and novel foods. However, the area of plant-based beverages studies by NMR presented a remarkable literature gap. The opportunities for future investigations concerning food authentication, traceability, and functional food development, among others, are presented. [ABSTRACT FROM AUTHOR]

ABSTRACT Sorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins. The sorghum samples were obtained through a cross‐sectional survey and subjected to ELISA analysis for quantification of aflatoxin and fumonisin levels. The aflatoxin levels ranged from 0 to 119.91 ppb for sorghum kernels and from 2.70 to 89.36 ppb in the flour, while fumonisin concentrations ranged from 0 to 30.65 ppm in sorghum kernels and 0.22 to 27.27 ppm in the flour. Fermentation significantly reduced the levels of the toxins in sorghum samples (p ≤ 0.05). The type of fermentation (p = 0.001), sample fermented (kernels or flour) (p = 0.004), and duration of fermentation (p = 0.037) significantly impacted the reduction of both toxins. Therefore, there is a need to integrate the adoption of fermentation with other effective postharvest practices to mitigate mycotoxin contamination in sorghum and other cereal‐based foods. In addition to the customary health and nutrition messages, promoting proper food handling, storage, and processing can significantly contribute to improving food safety and the overall health and nutritional status of young children. [ABSTRACT FROM AUTHOR]

United Nations sustainable development goals (SDGs) are mended for the betterment of all living species on this earth. Climate change planning consistently revolves around sustainable products derived from natural raw materials. Our recent research has specifically targeted the optimization of biocatalyst production and microorganism growth through solid-state fermentation. In this research work, we utilized Aspergillus niger [S1], isolated from a mixed vegetable pickle. Initially, batch tests were conducted, altering the concentrations of five ingredients—sucrose, molasses, yeast extract, sunflower oil, and Tween-80 to achieve maximum extracellular biocatalyst (Lipases) production. Maximum extracellular biocatalyst activity was achieved in the presence of sucrose, molasses, yeast extract, sunflower oil and tween-80 at the rate of 6.39 ± 1.73a U/mL, 2.2 ± 1.09a U/mL, 2.22 ± 0.48a U/mL, 3.06 ± 1.27a U/mL and 2 ± 0.87a U/mL respectively using different concentration of 1 g/L, 4 g/L, 0.5 g/L, 3.5% v/v and 1% v/v respectively through one factor at a time approach. Response surface methodology was employed to examine the interaction of critical medium components and their impact on biocatalyst activity. The range and level of selected independent variables were explored using the Box-Behnken experimental design. The maximum production was observed at the 6th run, reaching 13.0 U/mL by using combination of various critical medium components i.e., sucrose 3 g/L, molasses 5 g/L, yeast extract 1.5 g/L, sunflower oil 2.25% v/v, and Tween-80 0.5% v/v. Regarding the basal quantity of substrate, 10 g of mustard meal was also utilized. [ABSTRACT FROM AUTHOR]

Lactic acid (LA), the starting material for polylactic acid, is currently in high demand owing to rising bioplastic production. Large‐scale production of LA typically uses a first‐generation feedstock, namely food‐grade sugars, owing to the absence of contaminants and ease of processing. However, it is not ethically correct to grow crops exclusively for LA production as the available land, water and resources should be utilized for food. Utilizing biowaste as a feedstock, which does not compete with the supply of the food chain, is a more responsible strategy. This review intends to address the most critical aspect of recent advances in laboratory‐ and pilot‐scale LA production that utilizes biowaste as the substrate. Based on the review, the biowastes used for LA fermentation can be categorized into four main groups: starchy materials, lignocellulosic materials, food and dairy wastes. A flowchart that summarizes the process of developing a pilot scale LA production is proposed. It covers essential parameters to be considered, such as the substrate, fermentation process and inoculum. The future insights concerning LA production are critically addressed at the end of this review. [ABSTRACT FROM AUTHOR]

Palm oil mill effluent (POME) can be transformed into biogas. Acidogenesis, as a fermentation process, involves decomposition of hydrolysis products into simpler organic products in the form of acetate, hydrogen and carbon dioxide. Intermediate products from acidogenesis form of volatile fatty acids (VFA), such as propionate, butyrate, valerate, and their isoforms, which require further metabolic processes to produce biogas. The aim of the research was to determine the suitable kinetics model that describes microbial growth (from volatile suspended solid (VSS) values) and production in the acidogenesis process. The reactor used in this acidogenesis process was a stirred tank reactor with a volume of 6 L and operates in a batch system. This research was conducted with a variable agitation rate variation (200; 250; and 300 rpm) at a temperature of 30 °C and 55 °C. The pH was varied, including 5; 5.5; and 6. The kinetic models used in this study were Modified Gompertz, Monod, and Logistic. The best effect of pH on VSS was obtained at pH 5.5, agitation rate on VSS was obtained at agitation rate of 250 rpm and operating conditions for acidogenesis process was achieved under thermophilic conditions (55 °C). Logistic kinetic model is the best kinetic model that can describe VSS and VFA in this study. [ABSTRACT FROM AUTHOR]

Chinese baijiu as one of the famous distilled liquor in which fermented in open environments, with various microorganisms (i.e., bacteria, fungi, and yeast) involved in their brewing process, and created corresponding unique flavor. However, the sources of environmentally enriched microbial communities associated with liquor fermentation are still being characterized yet. Given the dependence of microbial growth and reproduction on environmental ecology, it is important to understand the correlation between baijiu fermentation microbial community and surrounding environmental ecology (i.e., temperature, humidity, wind, and precipitation). This study systematically overviewed the sources of microorganisms in the Jiang-flavor-Baijiu fermentation system. The results showed that microorganisms in baijiu brewing (i.e., mold, lactic acid bacteria, and yeast) mainly originated from surrounding environmental matrices, including the air (i.e., Yeast , Streptomyces and Bacillus), soil (i.e., Xanthomonas , Methanococcus and Comamonas) and water (i.e., Flavobacterium , Acinetobacter , and Pseudomonas) via atmospheric transport, raw material transfer and surface runoff. In addition, the unique baijiu fermentation microbial community diversity depends on local geology and meteorological conditions, highlighting that the structural stability and diversity of the microorganisms in the Baijiu brewing process dominated by local environmental ecology. We also explored the regional environmental conditions on the microbial community and found that the unique Jiang-flavor-Baijiu fermentation microbial community diversity depends on local geology and meteorological conditions. The Jiang-flavor-Baijiu workshop is located in the basin of the middle-and low latitude mountainous areas, with sufficient solar irradiation and rainfall, high air humidity, and low wind speed that favor the growth and propagation of Baijiu fermentation microorganisms. Therefore, the obtained conclusions provide new insights unraveling the key factor controlling the unique flavor of Chinese Baijiu, where protecting the ecology of baijiu brewing-regions is fundamental for maintaining the long-term quality of baijiu. [ABSTRACT FROM AUTHOR]

Introduction: Safflower, a traditional Chinese medicine, is rich in chemical components including flavonoids, polysaccharides, and alkaloids. It exhibits pharmacological effects such as antioxidant, anti-inflammatory, anti-tumor, and anti-thrombosis properties, making it a valuable resource in the medical field. Furthermore, due to its antioxidant and anti-inflammatory effects, safflower is increasingly being utilized in the cosmetics industry. Methods: In this study, yeast was employed to ferment safflower, and the optimal fermentation conditions were established through single-factor experiments and response surface methodology. Subsequently, the antioxidant and anti-inflammatory efficacy of the safflower fermentation solution was assessed using both cellular and zebrafish models. Finally, the safety of the safflower fermentation solution was evaluated through a cosmetic eye irritation test. Results: From a total of 20 yeast strains, YF-5 was identified as the dominant strain for safflower fermentation. By optimizing the fermentation conditions, it was established that the optimal parameters for YF-5 fermentation of safflower are as follows: a fermentation temperature of 36.55°C, a material-to-liquid ratio of 1:20.46, a fructose concentration of 6.20%, a fermentation duration of 72 h, and an inoculum volume of 4%. The biological activities of safflower, including its antioxidant and anti-inflammatory properties, were enhanced through yeast fermentation. In HaCaT cell and zebrafish oxidative damage assays, safflower fermentation solution inhibits the production of malondialdehyde (MDA) and increases superoxide dismutase (SOD) activity as well as total antioxidant capacity (T-AOC). In the RAW264.7 cell inflammatory damage assays, a 20% safflower fermentation solution was found to inhibit the release of TNF-α and NO in the inflammatory model, with inhibition rates of 30.94 and 28.86%, respectively. In the zebrafish inflammatory damage assays, the quantity of fluorescent neutral proteins in the 5% safflower fermentation solution was 0.7 times that observed in the dexamethasone (0.1 mg/mL) positive control group, indicating that its anti-inflammatory activity is comparable to that of dexamethasone (0.1 mg/mL). In the chicken embryo chorionic membrane experiment, it was observed that the safflower fermentation solution did not cause significant damage to the blood vessels of the chorionic allantoic membrane (CAM). This finding demonstrates that the safflower fermentation solution possesses a certain degree of safety. Discussion: Safflower fermentation solution has antioxidant and anti-inflammatory bioactivities, and it has passed cosmetic safety evaluations. It can be used as a new natural cosmetic ingredient added to cosmetic products. [ABSTRACT FROM AUTHOR]

D-allulose, a naturally occurring monosaccharide, is present in small quantities in nature. It is considered a valuable low-calorie sweetener due to its low absorption in the digestive tract and zero energy for growth. Most of the recent efforts to produce D-allulose have focused on in vitro enzyme catalysis. However, microbial fermentation is emerging as a promising alternative that offers the advantage of combining enzyme manufacturing and product synthesis within a single bioreactor. Here, a novel approach was proposed for the efficient biosynthesis of D-allulose from glycerol using metabolically engineered Escherichia coli. FbaA, Fbp, AlsE, and A6PP were used to construct the D-allulose synthesis pathway. Subsequently, PfkA, PfkB, and Pgi were disrupted to block the entry of the intermediate fructose-6-phosphate (F6P) into the Embden−Meyerhof−Parnas (EMP) and pentose phosphate (PP) pathways. Additionally, GalE and FryA were inactivated to reduce D-allulose consumption by the cells. Finally, a fed-batch fermentation process was implemented to optimize the performance of the cell factory. As a result, the titer of D-allulose reached 7.02 g/L with a maximum yield of 0.287 g/g. • Design of a synthesis pathway capable of producing only D-allulose from glycerol. • Enhancing cell factory performance by gene knockout and fermentation optimization. • Substrate conversion was dramatically increased compared to Izumoring epimerization. • Using glycerol rather than hexoses theoretically facilitates product purification. • Development of a green route that is widely applicable to synthesizing rare sugars. [ABSTRACT FROM AUTHOR]

Introduction: Currently, the large-scale consumption of fresh citrus fruits in the form of juices, jams, and purees results in significant quantities of waste consisting of citrus peels, pulp, and seeds. Methods: To improve the utilization rate of whole citrus fruits and reduce the generation of processing waste, the best pre-optimized enzymatic fermentation conditions were used to treat whole citrus fruits and to analyse the changes in nutritional and active components (Enzymatic: pectinase, cellulase, hemicellulase added at a ratio of 1:1:1 for 63.326 min at a temperature of 60°C, with 0.506% of each enzyme added; Fermentation: Lacticaseibacillus rhamnosus TR08, Lactiplantibacillus plantarum subsp. Plantarum CICC 6257, and Limosilactobacillus fermentum CCFM1139 were added at a ratio of 1:1:1 for 30 h, with the concentration was 108 CFU/mL, and the total amount added was 6%). Results: Results showed that after enzymatic hydrolysis, the mineral elements (Nitrogen, phosphorus), total amino acid, vitamin C, and organic acid content increased. For soluble sugars, the contents of fructose and glucose increased, whereas the sucrose content decreased. Fermentation had a minimal effect on the mineral content; however, the total amino acid, vitamin C, and soluble sugar contents decreased. Additionally, when comparing the samples after enzymatic fermentation to those after enzymatic hydrolysis alone, the total phenols, total flavonoids, carotenoids and antioxidant activities were significantly increased by 1.39, 1.49, 1.21 and 3.79 folds, respectively. Discussion: This study addresses the challenges of utilizing fruit residue in the current market, including high treatment costs and environmental pollution, by providing a novel perspective on the enzymatic hydrolysis and fermentation of whole red oranges. Furthermore, it aims to improve the nutritional, functional, and health benefits of citrus fruit products. [ABSTRACT FROM AUTHOR]

Cephalosporins presently stand as the most extensively utilized antibiotic in clinical settings. Acremonium (A.) chrysogenum is the main strain used in the manufacturing of cephalosporin C (CPC), which offers distinct advantages, including a wide-ranging antibacterial spectrum and powerful antibacterial efficacy. Our study aimed to determine the optimal conditions for scaling up the production of CPC from A. chrysogenum W42-I starting with the optimized conditions on the shake flask level obtained from our previous study and utilizing the optimized media (CPC2). The results indicated that an inoculum size equivalent to 1% v/v, aeration at 1 vvm, and an agitation rate of 400 rpm, with controlled pH at 4, were the most favorable conditions for the CPC production using a laboratory fermentor (14 L). The concentration of generated CPC was assessed using two standard curves obtained from agar well diffusion and high-performance liquid chromatography (HPLC). These optimized conditions resulted in a production of 399.52 µg/mL showing a significant increase of approximately 3.4 folds when compared to the unoptimized fermentation run. In conclusion, our findings demonstrated a more favorable time course for CPC production in the fermentor compared to that in the shake flask. Notably, there was a two-fold increase in production within the first three days. Fortunately, the fermentor achieved a noteworthy increase in output, generating 1.598 gm of the CPC within 4 L. Key points: Cephalosporin C production was successfully scaled up and optimized using a 14 L fermentor resulting in about 3.4 folds as compared to the unoptimized condition. Using the lab fermentor (14 L), a two-fold increase of CPC was attained in the first three days as compared to that of the shake flask. Using the lab fermentor (14 L), the fermentor achieved a noteworthy increase in output, generating 1.598 gm of the CPC/4 L fermentation medium. [ABSTRACT FROM AUTHOR]

Di-fructofuranose 1,2′:2,3′ dianhydride (DFA-III) is a cyclic fructo-disaccharide, which is produced by the condensation of two fructose molecules via the caramelization or enzymatic reaction of inulin fructotransferase. A strain of Blautia producta was known to utilize DFA-III as a carbohydrate source; however, the mechanisms remain unclear. In this study, we characterized the glycoside hydrolase (GH) family 91 DFA-III hydrolase (DFA-IIIase) from B. parvula NBRC 113351. Recombinant BpDFA-IIIase catalyzed the reversible conversion of DFA-III to inulobiose, which is further degraded to fructose by the cooperative action of DFA-IIIase and GH32 β-d-fructofuranosidase. DFA-III was utilized in several Blautia species with a gene cluster for DFA-III degradation (e.g., B. parvula NBRC 113351, B. hydrogenotrophica JCM 14656, and B. wexlerae JCM 35486), but not by B. wexlerae JCM 31267, which does not possess the gene cluster. Furthermore, B. hansenii JCM 14655, which cannot metabolize fructose, could not utilize DFA-III; however, it could degrade DFA-III to fructose in the presence of DFA-III-degrading enzymes. Fecal fermentation tests showed that Blautia species are important gut microbe for degrading DFA-III. Key points: • BpDFA-IIIase is the first characterized DFA-IIIase in intestinal non-pathogenic bacteria. • DFA-IIIase is widely conserved in Blautia species. • DFA-III is degraded to d-fructose through inulobiose by the cooperative action of DFA-IIIase and β-d-fructofuranosidase. [ABSTRACT FROM AUTHOR]

Bacterial cellulose (BC) is a cellulosic biopolymer produced by specific acetic acid bacteria during kombucha fermentation. In this study, bacterial cellulose-producing strains were isolated from four different global kombucha SCOBY samples obtained from markets in the Netherlands, America, China, and Iran. The strains were identified using biochemical and molecular techniques. The ability of species to produce BC was evaluated under both static and stirred fermentation conditions. Seven dominant strains from the Acetobacteraceae family and the genus of Komagataeibacter and Gluconacetobacter were identified and submitted to NCBI gene bank archives: K. xylinus CH1, K. sucrofermentans IR2, K. intermedius IR3, K. cocois AM2, K. sucrofermentans NE4, K. cocois NE6, and G. liquefaciens NE7. Among these, K. intermedius IR3, isolated from local Iranian SCOBY, exhibited the highest BC production yield at 5.733 ± 0.170 gL−1 under static fermentation conditions. On the other hand, K. xylinus CH1, from Chinese SCOBY, had the highest yield under stirred conditions, producing 12.689 ± 0.808 gL−1 of BC. The BC production yield of both K. xylinus CH1 and K. intermedius IR3 under stirred conditions was 3 and 1.3 times more than static conditions, respectively. Despite the yield differences, static fermentation demonstrated superior physicochemical characteristics; such as moisture content, water holding capacity, and crystallinity degree, compared to stirred. Therefore, depending on the intended application in industry and specific criteria, both products could serve as functional substitutes in food and medicine sectors. [ABSTRACT FROM AUTHOR]

Fermented foods and beverages have been produced around the world for millennia, providing humans with a range of gastronomic, cultural, health, and scientific benefits. Building on these traditional forms, a convergence of factors, including culinary innovation, globalization, shifts in consumer preferences, and advances in microbiome sciences, has led to the emergence of so-called 'novel fermentations'. In this review, we define novel fermentation as the confluence of traditional food practices and rational microbiome design. Using principles of microbial ecology and evolution, we develop a microbiological framework that outlines several strategies for producing and characterizing novel fermentations, including switching substrates, engrafting target species, assembling whole-community chimeras, and generating novel phenotypes. A subsequent analysis of existing traditional ferments points to gaps in 'fermentation space' where novel ferments could potentially be produced using new combinations of microbes and food substrates. We highlight some important safety and sociocultural issues presented by the repurposing and modification of microbes from traditional ferments that fermented-food producers and microbiologists need to address. Fermented foods have been produced for millennia. In modern times, culinary innovation, globalization, and advances in microbiome science have led to the emergence of novel fermentations. Arrigan et al. review the ecological and evolutionary processes shaping microbial ferments and develop a framework for the generation of novel fermented products. [ABSTRACT FROM AUTHOR]

In the past decade, the progress of traditional bioprocess optimization technique has lagged far behind the rapid development of synthetic biology, which has hindered the industrialization process of synthetic biology achievements. Recently, more and more advanced equipment and sensors have been applied for bioprocess online inspection to improve the understanding and optimization efficiency of the process. This has resulted in large amounts of process data from various sources with different communication protocols and data formats, requiring the development of techniques for integration and fusion of these heterogeneous data. Here we describe a multi-source fusion platform (Biofuser) that is designed to collect and process multi-source heterogeneous data. Biofuser integrates various data to a unique format that facilitates data visualization, further analysis, model construction, and automatic process control. Moreover, Biofuser also provides additional APIs that support machine learning or deep learning using the integrated data. We illustrate the application of Biofuser with a case study on riboflavin fermentation process development, demonstrating its ability in device faulty identification, critical process factor identification, and bioprocess prediction. Biofuser has the potential to significantly enhance the development of fermentation optimization techniques and is expected to become an important infrastructure for artificial intelligent integration into bioprocess optimization, thereby promoting the development of intelligent biomanufacturing. [ABSTRACT FROM AUTHOR]

Biocomponents (such as lipids) accumulate in oleaginous microorganisms and could be used for renewable energy production. Oleaginous microbes are characterized by their ability to accumulate high levels of lipids, which can be converted into biodiesel. The oleaginous microbes (including microalgae, bacteria, yeast, and fungi) can utilize diverse substrates. Thus, in this study, commercially viable oleaginous microorganisms are comparatively summarized for their growth conditions, substrate utilization, and applications in biotechnological processes. Lipid content is species-dependent, as are culture conditions (such as temperature, pH, nutrients, and culture time) and substrates. Lipid production can be increased by selecting suitable microorganisms and substrates, optimizing environmental conditions, and using genetic engineering techniques. In addition, the emphasis on downstream processes (including harvesting, cell disruption, lipid extraction, and transesterification) highlights their critical role in enhancing cost-effectiveness. Oleaginous microorganisms are potential candidates for lipid biosynthesis and could play a key role in meeting the energy needs of the world in the future. [ABSTRACT FROM AUTHOR]

Starch, a crucial raw material, has been extensively investigated for biotechnological applications. However, its application in γ-polyglutamic acid (γ-PGA) production remains unexplored. Based on γ-PGA output of Bacillus subtilis SCP010-1, a novel asynchronous saccharification and fermentation process for γ-PGA synthesis was implemented. The results revealed that a starch concentration of 20%, α-amylase dosage of 75 U/g, liquefaction temperature of 72℃, and γ-PGA yield of 36.31 g/L was achieved. At a glucoamylase dosage of 100 U/g, saccharification 38 h at 60℃, the yield of γ-PGA increased to 48.88 g/L. The contents of total sugar, glucose, maltose and oligosaccharide in saccharified liquid were determined. Through batch fermentation of saccharified liquid in fermentor, the γ-PGA output was elevated to 116.08 g/L. This study can offer a potential cost reduction of 40%, which can be a promising advancement in industrial γ-PGA production. Moreover, our approach can be applied in other starch-based fermentation industries. [ABSTRACT FROM AUTHOR]

A homo-aromatic polyester was produced from glucose for the first time. Aromatic polyhydroxyalkanoate (PHA) was produced to the highest titer yet achieved. 3D model-based rational engineering of PHA synthase was used to enhance aromatic PHA production. Polymer production was enhanced by utilizing heterologous phasins. Pilot-scale fermentative production of aromatic PHAs was successful. We report the development of a metabolically engineered bacterium for the fermentative production of polyesters containing aromatic side chains, serving as sustainable alternatives to petroleum-based plastics. A metabolic pathway was constructed in an Escherichia coli strain to produce poly[ d -phenyllactate(PhLA)], followed by three strategies to enhance polymer production. First, polyhydroxyalkanoate (PHA) granule-associated proteins (phasins) were introduced to increase the polymer accumulation. Next, metabolic engineering was performed to redirect the metabolic flux toward PhLA. Furthermore, PHA synthase was engineered based on in silico simulation results to enhance the polymerization of PhLA. The final strain was capable of producing 12.3 g/l of poly(PhLA), marking it the first bio-based process for producing an aromatic homopolyester. Additional heterologous gene introductions led to the high level production of poly(3-hydroxybutyrate- co -11.7 mol% PhLA) copolymer (61.4 g/l). The strategies described here will be useful for the bio-based production of aromatic polyesters from renewable resources. Graphical abstract [Display omitted] The production of polyhydroxyalkanoates (PHAs) containing aromatic repeating units has been studied for decades, but has yet to be demonstrated in large-scale fermentation. This study reports the successful production of aromatic polyesters from glucose in high titers that was performed both in lab-scale (5 l) and pilot-scale (30 l) fermenters. Therefore, the current Technology Readiness Level (TRL) of this technology lies between 4 and 5. To advance this technology for industrialization, demonstration in industry-scale fermenters and the development of large-scale downstream processes will be necessary. Nevertheless, given the ongoing development of various fermentation technologies and purification processes for other PHAs, we anticipate that the industrialization of aromatic PHAs is feasible, potentially replacing petroleum-based aromatic polymers for use as commodity, engineering, and biomedical plastics. Lee et al. report the fermentative production of aromatic polyesters, which can serve as sustainable alternatives to petroleum-based plastics. This represents the first instance of homo-aromatic polyester production using glucose. Further pathway engineering facilitated the production of poly(3-hydroxybutyrate- co - d -phenyllactate), achieving the highest titer of aromatic polyester reported using microorganisms thus far. [ABSTRACT FROM AUTHOR]

Microbial fermentation has provided fermented foods and important chemicals such as antibiotics, amino acids, and vitamins. Metabolic engineering of synthetic microbes has expanded the range of compounds produced by fermentation. Petroleum-derived aromatic compounds are widely used in industry as raw materials for pharmaceuticals, dyes, and polymers and are in great demand. This review highlights the current efforts in the microbial production of various aromatic chemicals such as aromatic amines, cinnamic acid derivatives, and flavoring aromatics, including their biosynthesis pathways. In addition, the unique biosynthetic mechanism of pyrazine, a heterocyclic compound, from amino acids is described to expand the use of biomass-derived aromatic compounds. I also discuss our efforts to develop high-performance bioplastics superior to petroleum plastics from the aromatic compounds produced by microbial fermentation. [ABSTRACT FROM AUTHOR]

The objective of this study was to optimize the microbial and ingredient composition of kombucha for enhanced production of gluconic acid (GA). Fourteen strains of Komagataeibacter spp. and one yeast strain of Dekkera sp. were isolated from kombucha. Among them, Komagataeibacter swingsii SS1 (SS1) and Komagataeibacter saccharivorans SS11 (SS11) were selected for their high GA production. A rapid reduction of pH, high GA content relative to acetic acid, and high cellulose production were observed in the tea infusion fermented by the microbial consortium (SS1 + SS11 + Dekkera bruxellensis Y24). From the correlation between the materials composition and quality indicators of kombucha, the decrease in pH was the most critical quality indicator of kombucha and the most closely related to GA content. Maximal GA production (11.7 mg/mL) was obtained under the conditions of 1% (w/v) tea extract, 8.5% (w/v) glucose, and 1.5% (v/v) ethanol through the optimization of materials composition by response surface methodology. The GA content of kombucha was enhanced threefold in comparison to general kombucha by fermentation with Komagataeibacter spp. and optimization of the composition of the ingredients. Overall, this study showed that a specific microbial consortium and materials composition could be established by correlation analysis among the ingredients, which results in increased GA levels in kombucha. These findings offer valuable foundational data for both commercial production and quality control of kombucha. [ABSTRACT FROM AUTHOR]

Fermentation is critical for producing high‐quality cocoa, yet its kinetics and resulting chemical and sensory outcomes are poorly understood and thus difficult to manage. Cocoa sweatings (CS), the liquid runoff produced early during fermentation and typically drained off, may beneficially affect fermentation outcome when added back into the fermenting mass. Here, we report how back‐addition of CS affects composition and sensory perception of roasted cocoa liquor after 5, 6, and 7 days of fermentation. Cocoa liquor (= 100% chocolate) made from beans fermented for 5 days with the addition of CS were similar in sensory perception to those fermented for 7 days without added CS. Twenty‐one flavor compounds showed similar patterns to the sensory results: In the beans fermented with CS, these compounds remained at similar levels after 5, 6, and 7 days of fermentation, while the same compounds significantly changed in the samples fermented conventionally, without CS addition. These results suggest a link between changes in flavor composition and sensory differences in roasted cocoa. Future work is needed to reveal the mechanism of flavor stabilization throughout fermentation resulting from the back‐addition of CS. Practical Application: Roasted cocoa liquor fermented with cocoa sweating (CS) is sensorily similar when fermented for 5 or 7 days and produces cocoa that is sensorily similar to traditionally fermented cocoa in shorter time (5 days vs. 7 days). The addition of CS seems to stabilize 21 flavor compounds throughout fermentation mimicking changes in sensory perception. The back‐addition of CS could help standardize cocoa fermentation as indicated by more consistent temperature evolution. [ABSTRACT FROM AUTHOR]

Rice is commonly utilized as a wheat bread substitute due to its low allergenicity. However, rice bread faces challenges in processing efficiency and the formation of a cohesive gel network structure, resulting in suboptimal taste Hence, this study compared four improvers—trypsin, whey protein (WPC), hydroxypropyl methyl cellulose (HPMC), and molecularly distilled monoglycerides (GMSs). The impacts of the four improvers on the processing attributes of rice dough were comprehensively assessed across fermentation, moisture content analysis, rheology, heat stability, and pasting characteristics. The findings indicated that the incorporation of trypsin, HPMC, and WPC resulted in 107%, 61%, and 1% increases in gas production of fermented rice dough, respectively, while reducing the regrowth values to 564.00 ± 7.21, 176.67 ± 0.58, and 611.00 ± 3.61 cP. Notably, the air‐holding capacity of HPMC‐fermented rice dough exhibited a 7% enhancement. All four types of improvers raised the enthalpy of melting (ΔH) and the difference in melting point (ΔT) of fermented rice doughs, with trypsin enhancing ΔH by 44% and ΔT by 40%. GMS, HPMC, and WPC increased the degree of water incorporation in fermented doughs. This study could serve as a benchmark for enhancing the fermentation attributes of rice dough and establish a groundwork for the future advancement of gluten‐free dietary options. Practical Application: The thorough analysis conducted in this experiment provides a theoretical framework for rice dough preparation during the fermentation process, addressing the dietary needs of individuals with coeliac disease and those following a gluten‐free diet. This study also paves the way for the development of improved gluten‐free rice products in future research pursuits. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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 × 108 CFU/mL incubation rate, fermented for 6 h) 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. [ABSTRACT FROM AUTHOR]

Objective: The study explored food items that contribute most toward increased fermentable carbohydrate (FC) intake and its association with diet quality in college students. Method: This cross-sectional study included 571 consented college students (≥18 years) with reported energy intakes (500–3500 kcal/day for women; 800–4000 kcal/day for men). FC intake and healthy eating index-2015 (HEI-2015) scores were assessed by diet history questionnaire-II. Data were analyzed by unadjusted bivariate linear regression and Pearson correlation tests. Results: The mean intakes of total FC (β = 1.24; 95% Confidence Interval: 1.02, 1.47) significantly predicted HEI-2015 scores. Positive correlations were found between FC intake and red and orange vegetables (r = 0.62), whole fruits (r = 0.63), and dark green vegetables (r = 0.58). Conclusions: Higher FC intake was associated with higher diet quality; vegetables and fruits are primary contributors to FC content. Efforts are required to promote these food items to improve diet quality and FC intake to shape eating choices in college students. [ABSTRACT FROM AUTHOR]

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil. [ABSTRACT FROM AUTHOR]

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel formation began after 8 h of fermentation, as demonstrated by a pH decrease, an increase in particle size, and the development of aggregation observed through fluorescence and scanning electron microscopy. The gel produced after 16 h of fermentation showed the highest viscosity, storage modulus, and gel strength, attributed to stronger molecular interactions, including non-covalent and covalent crosslinking. However, the gel produced after 12 h of fermentation showed the highest water-holding capacity, and extending the fermentation beyond 12 h caused a decrease in water-holding capacity. Additionally, the subunits tended to form polymers after fermentation, suggesting that gel formation was influenced by both acidification and specific covalent crosslinking. These findings propose that HPI could serve as a viable alternative for developing plant-based gel products. [ABSTRACT FROM AUTHOR]

Increased demand and sustainability concerns for palm derivatives, which include the major plant‐based feedstocks for surfactants in household, personal care, and industrial & institutional (I&I) applications, is anticipated to cause supply concerns over the next decade. This article reviews the impact of the fatty acid alkyl chain length and unsaturation and resulting physical properties from non‐palm feedstocks on formulation, processing, and functionality. Potential adjustments and their limitations are also discussed. [ABSTRACT FROM AUTHOR]

Lactobacillus delbrueckii ssp. bulgaricus M-58 (M58) and Streptococcus thermophilus S10 (S10) are both dairy starter strains known for their favorable fermentation characteristics. Therefore, this research aimed to study the effects of 1-d low-temperature ripening on the physicochemical properties and metabolomics of fermented milk. Initially, the performance of single (M58 or S10) and dual (M58+S10) strain fermentation was assessed, revealing that the M58+S10 combination resulted in a shortened fermentation time, a stable gel structure, and desirable viscosity, suggesting positive strain interactions. Subsequently, nontargeted metabolomics analyses using liquid chromatography-MS and GC-MS were performed to comparatively analyze M58+S10 fermented milk samples collected at the end of fermentation and after 1 d of low-temperature ripening. The results showed a significant increase in almost all small peptides and dodecanedioic acid in the samples after 1 d of ripening, although there was a substantial decrease in indole and amino acid metabolites. Moreover, notable increases were observed in high-quality flavor compounds, such as geraniol, delta-nonalactone, 1-hexanol,2-ethyl-, methyl jasmonate, and undecanal. This study provides valuable insights into the fermentation characteristics of the dual bacterial starter consisting of M58 and S10 strains and highlights the specific contribution of the low-temperature ripening step to the overall quality of fermented milk. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

1,3‐Propanediol (1,3‐PDO) has multiple practical applications, for example as an antifreeze and protective agent and as a monomer of partially renewable polyester and polyurethane. The main method for 1,3‐PDO production is currently microbial fermentation. Bio‐based 1,3‐PDO can use renewable materials as substrates, and the process is mild and environmentally friendly. Genetic engineering of microorganisms is crucial to achieve substrate diversity, reduce byproducts to decrease production costs, and facilitate the downstream processing of 1,3‐PDO. This paper reviews the metabolic engineering of 1,3‐PDO in natural and non‐natural producers. In particular, it discusses current progress using non‐natural synthetic pathways to obtain 1,3‐propanediol. Finally, strategies such as integrated production with other high‐value‐added products are proposed for successful commercialization. [ABSTRACT FROM AUTHOR]

α-Galactosidase (α-GAL) is a class of hydrolase that releases galactose from galacto-oligosaccharides and synthetic substrates such as pNPG. In this study, the production of α-GAL by Actinoplanes utahensis B1 in submerged fermentation was enhanced by using statistical methods. The effects of temperature, pH, and inoculum percentage on enzyme secretion were optimized using BBD of RSM. The optimized process was scaled up from the shake flask to the laboratory scale (5 L) and to pilot scale (30 L) using KLa based scale-up strategy. By using BBD, a maximum yield of 62.5 U/mL was obtained at a temperature of 28 °C, a pH of 6.9, and an inoculum of 6.4%. Scale-up was performed successfully and achieved a yield of 74.4 U/mL and 76.8 U/mL in laboratory scale and pilot scale fermenters. The TOST was performed to validate the scale-up strategy and the results showed a confidence level of 95% for both scales indicating the perfect execution of scale-up procedure. Through the implementation of BBD and scale-up strategy, the overall enzyme yield has been significantly increased to 76%. This is the first article to explore the scale-up of α-GAL from the A. utahensis B1 strain and provide valuable insights for industrial applications. [ABSTRACT FROM AUTHOR]

The focus of this research was to investigate the fate of aflatoxin M1 (AFM1) in naturally contaminated milk samples during various processing treatments such as skimming, boiling, sterilisation, pasteurisation and fermentation. The raw milk samples were collected, and AFM1‐contaminated samples were subjected to different processing treatments and analysed using AFM1 quantitative rapid test strip. Processing treatments like skimming and pasteurisation did not change the AFM1 content in milk, whereas high temperature heat treatments like boiling and sterilisation reduced AFM1 content up to 20%. Fermentation of milk with Streptococcus thermophilus reduced AFM1 up to 8%. [ABSTRACT FROM AUTHOR]

This review critically evaluates current in vitro gastrointestinal models for assessing infant formulas from a perspective focusing on a process along digestion, absorption and microbial fermentation. Despite their potential, none of the current in vitro gastrointestinal models fully considers the dynamics and continuous upstream‐downstream process of the human digestive tract. Considering the substantial differences between infants and adults, there is a pressing need for whole‐process gastrointestinal models tailored to infants. Developing such models is crucial for accurately assessing infant formula nutritional value and physiological function, enhancing the formulation of infant formulas to better meet the needs of infants. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and D‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential. [ABSTRACT FROM AUTHOR]

This research explores the remarkable impact of fermented cereals such as sorghum, maize, and wheat with Pediococcus acidilactici WS07, a strain isolated from Ethiopia's traditional borde beverage. The fermented cereal extracts were thoroughly evaluated for antioxidant activity, inhibition of pancreatic lipase and α-glucosidase, metabolite identification through UHPLC-Q-TOF-MS/MS, and in vivo efficacy using the C. elegans model. The results revealed significant enhancements in the bioactive compounds of fermented cereals, demonstrating promising directions for obesity prevention strategies. Notably, the fermented sorghum extracts improved lipase (88.23 %) and α-glucosidase (85.62 %) inhibitory activities compared to its unfermented counterparts. The antioxidant properties of all fermented samples were confirmed through improved DPPH (67.77–71.86 %) and ABTS (59.91–65.49 %) scavenging activities. Fermentation also led to a notable increase in polyphenols and flavonoids, with detailed metabolite analysis revealing a dynamic shift in the composition of these bioactive compounds. Additionally, C. elegans indicates that fermented extracts extend lifespan, reduce lipid accumulation, and lower triglycerides, highlighting their potential as functional foods for health enhancement and obesity management. This study not only underscores the efficacy of P. acidilactici WS07 fermentation in transforming cereals into nutrient-rich functional foods but also provides insight into how microbial fermentation can unlock the health-promoting potential of traditional diets. [Display omitted] • Fermented sorghum extracts inhibited lipase (88.23 %) and α-glucosidase (85.62 %). • Fermented extracts showed superior antioxidant properties vs. unfermented. • Fermented sorghum and sorghum-maize extended lifespan, reduced lipids in C. elegans. • P. acidilactici WS07-fermented sorghum can be used to develop anti-obesity foods. [ABSTRACT FROM AUTHOR]

The microbial production of lactic acid, a crucial platform chemical for the development of biobased products, aims to replace fossil-based materials, although current production costs remain relatively high. Fermentation requires the addition of yeast extract (YE) to exclude nutritional lag, which increases the cost of production; therefore, optimizing its amount is essential. This study explores batch fermentation with varying concentrations of YE (5 %, 10 %, 15 % and 20 %) in a medium using the strain Bacillus coagulans A166 to produce lactic acid from glucose. The results reveal that the level of YE significantly influences the product yield, substrate consumption rate, and process productivity. The kinetic model applied to experimental data indicates that higher YE concentrations lead to increased glucose uptake and microbial growth rates, while concentrations exceeding 10 % result in reduced performance. It was determined that a concentration of 10 % YE in the medium delivered the highest maximum specific rates for glucose consumption and microbial growth, leading to a 0.99 g/g yield of glucose lactic acid. Furthermore, a real-time monitoring strategy for glucose consumption and lactic acid formation was established using a mathematical model based on the rate of alkaline consumption throughout fermentation. The cross-validation results demonstrate the reliability of this approach, with mean absolute errors (expressed as a percentage of the concentration range) for the prediction of glucose ranging from 2.8 % to 5.0 % and for the prediction of lactic acid ranging from 3.4 % to 5.4 %. [Display omitted] • Yeast extract increase in LA production let to reduced fermentation completion time. • Key kinetic parameters correspond to the optimized production processes dynamics. • The optimal yield of LA from glucose with 10 % YE in the medium. • Absolute errors for glucose and LA predictions are less or equal to 5.05 % and 5.43 % respectively. [ABSTRACT FROM AUTHOR]

A new cladosporol derivative xylophilum A (1), together with 10 known compounds (2–11), were isolated from the rice fermentation of the fungus Cladosporium xylophilum. Their structures were established by extensive spectroscopic methods and comparison of their NMR data with literatures. The antimicrobial activity of compound 1 against 11 kinds of pathogenic microbial was evaluated, but no significant activity was found (MIC >100 μg/ml). [ABSTRACT FROM AUTHOR]

Table olives are the most important fermented vegetable in the Mediterranean countries. In a continuous effort to improve the quality of this food, this work applies an experimental design with four variables to study the use of 1-methylcyclopropene (1-MCP, 2.85 µL/L) in combination with a light heat shock (65 °C, 5 min) and dimethyl dicarbonate (DMDC, 83 mg/L), during the processing of Spanish style and natural table olives. Fruits processed in the Spanish style exhibited higher moisture levels, luminance, and combined acidity. On the contrary, natural olives contained more sugars, had a firmer texture, and displayed a greener colour. Our results show that applying 1-MCP, heat shock, and DMDC can positively impact the processing of Spanish style and natural table olives and influence their physicochemical characteristics. Adding DMDC to the initial brine caused colour degradation but lowered the pH. Using 1-MCP with a light heat shock improved the sugar content and luminance of olives and increased the titratable acidity in the brine. Applying 1-MCP to the Spanish style enhanced the luminosity (brightness) and, when combined with DMDC, led to the lowest pH levels. Further research at an industrial scale is necessary to validate these results and study their influence on microorganisms. These treatments could have applications in developing new table olive processing methods that allow for more predictable products. [ABSTRACT FROM AUTHOR]

This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZSR03. The findings revealed a remarkable accumulation of Monascus pigments in Monascus-fermented sorghum flour (MS), with Monacolin K and GABA reaching 34.73 mg/100 g and 29.91 mg/100 g, respectively. By incorporating MS with sourdough technology, MSSB presented an increased loaf volume, improved texture, and a burgundy color, which was more favorably accepted than the other three breads. Meanwhile, the total phenolic content, antioxidant activity, and GABA contents in MSSB were the highest (P < 0.05). Despite the slight off-flavor imparted by MS, the flavor complexity was enhanced in MSSB, particularly in terms of types and levels of alcohols, acids, and esters. These findings suggested that pre-fermentation with Monascus purpureus can improve baking characteristics, nutritional value, and overall sensory acceptance of sorghum sourdough bread, thus providing insights into innovation in this field. [ABSTRACT FROM AUTHOR]

Summary: Although fermented dairy products with health benefits are the most popular market, the demand for plant‐based products is rapidly growing. The current study investigates the effect of involving Lactobacillus, Streptococcus, Bifidobacterium and Propionibacterium strains on rice milk fermentation. Rice's milks were characterised in terms of nutritional value. The acidification process, growth of beneficial bacteria, physicochemical alteration and sensory characteristics of fermented beverages produced from the milk of different types of boiled rice were investigated. The results revealed that changes in all these characteristics depend on the bacterial strain and the rice variety. The highest increase in antioxidant activity after fermentation was shown by Bifidobacterium longum B379M, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii KM‐186 for Krasnodar, basmati and black rice, respectively. The use of chosen bacteria for red rice milk fermentation led to a decrease in antioxidant activity. The highest values for polyphenol content were for samples fermented by Bacillus coagulans MTCC5856 and Streptococcus thermophilus. The greatest increase in bacterial growth during fermentation was demonstrated by the sample fermented with Lactobacillus delbrueckii subsp. bulgaricus, B. bifidum and P. freudenreichii subsp. shermanii KM‐186. The highest acidification rate values, the most favourable doubling time and the specific growth rate were for samples fermented with L. delbrueckii subsp. bulgaricus, S. thermophilus, Lactobacillus acidophilus H9, B. coagulans MTCC 5856, B. bifidum, P. freudenreichii subsp. shermanii KM‐186 depending on the rice type. Considering all data obtained, including sensory characteristics, the most promising bacteria for fermentation are B. bifidum and B. longum B379M. [ABSTRACT FROM AUTHOR]