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Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (w/w), and the inoculating quantity of Pichia kluyveri and Saccharomyces cerevisiae was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste. [ABSTRACT FROM AUTHOR]

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Synergistic fermentation of coal and corn straw is an effective tool to increase biomethane production. However, a large gap exists between the biomethane production conditions of corn straw filling coal mine goafs and laboratory experiments. In order to determine the effect of the field environment on synergistic biomethane production, biomethane production experiments with coal and corn straw were carried out under different conditions to find the key factors restricting the potential of biomethane production. The obtained results showed that various bacterial sources had significant influences on the biomethane production of coal and corn straw, and domesticated bacterial sources provided fermentation systems with more efficient biomethane production capacities than mine water sources. Biomethane production of coal and corn straw was relatively high under mixed conditions, but it was also promoted under unmixed conditions. Different inorganic minerals had different effects on synergistic biomethane production, which varied. For example, calcite, montmorillonite, and kaolin are common minerals in coal‐bearing strata that significantly enhance synergistic biomethane production of coal and corn straw. However, pyrite was found to significantly inhibit the synergistic biomethane production effect of coal and corn straw. Highly metamorphosed anthracite coal also presented biomethane production potential when stimulated by corn straw as a carbon source. The obtained results revealed the influences of different field conditions on the biomethane production of coal and corn straw and provided a reference for the field application of corn straw filling in coal mine goafs. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (w/w), and the inoculating quantity of Pichia kluyveri and Saccharomyces cerevisiae was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste.

Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods. [ABSTRACT FROM AUTHOR]

Although β-xylosidases with xylanase activity are preferential for the hydrolysis of xylan and production of xylitol, reports on their use are scarce. In this study, a multifunctional β-xylosidase (XYL4) was identified. In addition to β-xylosidase activity, XYL4 also exhibited xylanase and low α-arabinosidase activity. The enzyme was able to hydrolyze bagasse xylan, oat spelt xylan, birchwood xylan, beechwood xylan, and corncob xylan, and showed the highest hydrolysis activity for corncob xylan. Structural modeling analysis indicated that XYL4 had an additional PA14 domain, which may play a key role in binding xylan substrates. Moreover, XYL4 was used to hydrolyze corncob xylan to produce xylose. When enzymatic hydrolysis and whole-cell catalysis were used to hydrolyze 100 g/L of corncob xylan, the xylose yields were 60.26% and 35.85%, respectively. Then, the Candida tropicalis was inoculated with the above hydrolysates for fermentation to produce xylitol. Using enzymatic hydrolysis and whole-cell catalysis, xylitol yields of 77.56% and 73.67% were obtained by C. tropicalis after the optimization of fermentation, respectively. [ABSTRACT FROM AUTHOR]

To overcome the problems with current mineral supplements for laying hens including low absorption, mineral antagonism, and high cost, we developed mineral element fermentation complexes (MEFC) by synergistically fermenting bean dregs and soybean meal with strains and proteases and complexing with mineral elements. The fermentation complexation process was optimized based on the small peptide and organic acid contents and the complexation rate of mineral elements after fermentation. The optimal conditions were as follows: the total inoculum size was 5% (v/w), 15% (w/w) wheat flour middling was added to the medium, and mineral elements (with 4% CaCO3) were added after the completion of aerobic fermentation, fermentation at 34°C and 11 days of fermentation. Under these conditions, the complexation rates of Ca, Fe, Cu, Mn, and Zn were 90.62, 97.24, 73.33, 94.64, and 95.93%, respectively. The small peptide, free amino acid, and organic acid contents were 41.62%, 48.09 and 183.53 mg/g, respectively. After 60 days of fermentation, 82.11% of the Fe in the MEFC was ferrous ions, indicating that fermentation had a good antioxidant effect on ferrous ion, and the antioxidant protection period was at least 60 days. Fourier transform infrared spectroscopy showed that the mineral ions were complexed with amino and carboxyl groups. The added mineral elements promoted microbial growth, protein degradation, and organic acid secretion and significantly improved fermentation efficiency. Animal experiments showed that MEFC had positive effects on several parameters, including production performance (average daily feed intake, P < 0.05; egg production rate, P < 0.05; and average egg weight, P < 0.05), mineral absorption, intestinal morphology (villus height to crypt depth ratio in the jejunum and ileum, P < 0.05), and blood routine and biochemical indexes (red blood cells, P < 0.05; hemoglobin, P < 0.05). This study provides theoretical support for the development of mineral complexes for laying hens via fermentation.

Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.

Although β-xylosidases with xylanase activity are preferential for the hydrolysis of xylan and production of xylitol, reports on their use are scarce. In this study, a multifunctional β-xylosidase (XYL4) was identified. In addition to β-xylosidase activity, XYL4 also exhibited xylanase and low α-arabinosidase activity. The enzyme was able to hydrolyze bagasse xylan, oat spelt xylan, birchwood xylan, beechwood xylan, and corncob xylan, and showed the highest hydrolysis activity for corncob xylan. Structural modeling analysis indicated that XYL4 had an additional PA14 domain, which may play a key role in binding xylan substrates. Moreover, XYL4 was used to hydrolyze corncob xylan to produce xylose. When enzymatic hydrolysis and whole-cell catalysis were used to hydrolyze 100 g/L of corncob xylan, the xylose yields were 60.26% and 35.85%, respectively. Then, the Candida tropicalis was inoculated with the above hydrolysates for fermentation to produce xylitol. Using enzymatic hydrolysis and whole-cell catalysis, xylitol yields of 77.56% and 73.67% were obtained by C. tropicalis after the optimization of fermentation, respectively.

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure and function in the brewing microecosystem, consequently affecting the flavor and quality of baijiu. This article mainly summarizes the effect of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of baijiu fermentation process. In addition, the review specifically emphasizes on the microbial interactions for the regulation of “Ethyl Caproate-Increasing and Ethyl Lactate-Decreasing” in Chinese strong-flavor baijiu. Furthermore, the construction of synthetic microbiota by metabolic characteristics of the functional microbes and their interactions for regulating and controlling flavor quality of Chinese baijiu is also reviewed and prospected.

This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P < 0.05), amylose/amylopectin ratio decreased from 0.47 to 0.25 (P < 0.05), and relative crystallinity decreased from 12.17% to 9.40% (P < 0.05) in the samples containing WBDF compared with the control. Scanning electron microscopy showed more eroded starch as the WBDF level increased. Fourier-transform infrared spectroscopy revealed a decrease in the starch-hydrogen binding absorbance in the 3600-3000 cm-1 wavemumber; and the 1047/1022 and 995/1022 cm-1 data indicated an increase in the degree of order and degree of double helix of the samples containing WBDF. The results of the study might help understand the interaction between dietary fibers and starch during fermentation and guide the production of fermented high-fiber flour products. [ABSTRACT FROM AUTHOR]

The degradation of lignocellulosic materials requires the synergy of multiple enzymes. Synergistic fermentation would be an alternative to a complete enzyme system and consequentially enhance enzymatic production. The present study used cellulolytic fungus of Penicillium decumbens, Aspergillus niger C112, and Trichoderma reesei RutC-30 as the starting strains, to screen for the best combination and proportion of synergistic fermentation. The experiments of different combinations and inoculum ratios for synergistic fermentation were performed, and Box- Behnken designs were adopted to optimize the fermentation conditions. The best combination of strains was confirmed as T. reesei RutC-30 and P. decumbens with an 8:2 inoculum ratio. The maximum sugar concentration was 1.48 g/L with CMCase (17.53 U/mL) and FPase (4.78 U/mL) in this situation. Response surface methodology revealed the optimized parameters as a substrate concentration of 5.93% at 32.12 °C, and a fermentation time of 5.85 d with a predicted sugar concentration of 2.91 g/L. Under these conditions, a maximum sugar production of 2.96 g/L was achieved in verification experiments. [ABSTRACT FROM AUTHOR]

Whey protein, as a nutrient-rich waste from dairy industry, several studies have investigated its bioconversion. This study aimed to convert whey protein into antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenreichii. The response surface methodology was employed for optimization. The optimum fermentation medium contained 26.69 g/L lactose, 28.44 g/L nitrogen sources (soytone: whey protein = 2:1, m/m) and the inoculum size was at 3.72% (v/v). The fermentate was sensitive to proteolytic enzymes, strong alkaline (pH > 10.0) and high temperature. A total of 156 peptides were identified by nanoliter liquid phase-Q Exactive quadrupole ultra-high resolution orbitrap mass spectrometer (Nano LC-Q Exactive Plus) and screened by PEAKS X software. Finally, the decisive factors of antifungal function were determined by principal component analysis. The research provided experimental and theoretical support for the process optimization and mechanistic explanation of whey protein fermentation to produce antifungal substances. • Soytone and lactose supplementation improved the whey fermentation efficacy. • At optimized condition yielded 39.17 mg/g antifungal peptide. • Fermented whey protein performed 95.70% antifungal ability. • Antifungal efficiency was also correlated with pH and bacterial growth. [ABSTRACT FROM AUTHOR]

BACKGROUND Beef potentiator ( BP) is the most popular savoury flavour and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger ( BPSF). Three other BPs prepared using commercial enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds. RESULTS Sensory evaluation showed that BPSF possessed more favourable and distinctive sauce-like, meat-like, roast and alcoholic attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcohols in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction. CONCLUSION BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

To overcome the problems with current mineral supplements for laying hens including low absorption, mineral antagonism, and high cost, we developed mineral element fermentation complexes (MEFC) by synergistically fermenting bean dregs and soybean meal with strains and proteases and complexing with mineral elements. The fermentation complexation process was optimized based on the small peptide and organic acid contents and the complexation rate of mineral elements after fermentation. The optimal conditions were as follows: the total inoculum size was 5% (v/w), 15% (w/w) wheat flour middling was added to the medium, and mineral elements (with 4% CaCO 3 ) were added after the completion of aerobic fermentation, fermentation at 34°C and 11 days of fermentation. Under these conditions, the complexation rates of Ca, Fe, Cu, Mn, and Zn were 90.62, 97.24, 73.33, 94.64, and 95.93%, respectively. The small peptide, free amino acid, and organic acid contents were 41.62%, 48.09 and 183.53 mg/g, respectively. After 60 days of fermentation, 82.11% of the Fe in the MEFC was ferrous ions, indicating that fermentation had a good antioxidant effect on ferrous ion, and the antioxidant protection period was at least 60 days. Fourier transform infrared spectroscopy showed that the mineral ions were complexed with amino and carboxyl groups. The added mineral elements promoted microbial growth, protein degradation, and organic acid secretion and significantly improved fermentation efficiency. Animal experiments showed that MEFC had positive effects on several parameters, including production performance (average daily feed intake, P < 0.05; egg production rate, P < 0.05; and average egg weight, P < 0.05), mineral absorption, intestinal morphology (villus height to crypt depth ratio in the jejunum and ileum, P < 0.05), and blood routine and biochemical indexes (red blood cells, P < 0.05; hemoglobin, P < 0.05). This study provides theoretical support for the development of mineral complexes for laying hens via fermentation., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Chen, Heng, Li, Wang, Ni, Gao, Yong and Wu.)

Beef potentiator was prepared by beef qu, which was previously prepared by a novel synergistic fermentation method ( BPSF). Three kinds of other beef potentiators were prepared by commercial enzymes (protamex, flavourzyme and papain, BPCEs), which were used as controls to investigate the physicochemical properties of BPSF. Results showed that BPSF possessed a higher protein recovery (70.99%) and degree of hydrolysis ( DH, 51.39%) than BPCEs. The tests of molecular weight distribution and free amino acids ( FAAs) indicated that the moderate molecular weight peptides (1-5 kDa) were dominant (70.07-74.43%) in all beef potentiators. The low molecular weight peptides (<1 kDa), umami amino acids and total amino acids in BPSF, were 1.03- to 5.56-, 5.25- to 26.50- and 1.57- to 4.79-fold higher than those in BPCEs, respectively. Meanwhile, hierarchical cluster analysis indicated that BPSF was significantly different to BPCEs, and sensory evaluation showed that BPSF had apparently stronger umami taste than BPCEs. [ABSTRACT FROM AUTHOR]

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure and function in the brewing microecosystem, consequently affecting the flavor and quality of baijiu. This article mainly summarizes the effect of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of baijiu fermentation process. In addition, the review specifically emphasizes on the microbial interactions for the regulation of "Ethyl Caproate-Increasing and Ethyl Lactate-Decreasing" in Chinese strong-flavor baijiu. Furthermore, the construction of synthetic microbiota by metabolic characteristics of the functional microbes and their interactions for regulating and controlling flavor quality of Chinese baijiu is also reviewed and prospected., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Gao, Zhou and He.)

This study was conducted to obtain the optimal fermentation process to improve the nutritional value of bean dregs (BD) and soybean meal (SBM) using single-factor experiments and response surface methodology with small peptide content as the index. The optimal fermentation process was as follows: Bacillus subtilis was selected for aerobic fermentation for 12 h, Saccharomyces cerevisiae + Lactobacillus plantarum + Lactobacillus rhamnosus was selected for anaerobic fermentation, ratio of BD and SBM = 1:1, 0.65% acid protease +0.65% papain, 15% wheat middlings, 5% inoculum size, 34 °C fermentation temperature, and 11 d fermentation time. Following fermentation, the small peptide content increased from 7.35% to 39.58%. The free amino acid content and the organic acid content increased from 2.34 mg/g to 41.39 mg/g and 28.76 mg/g to 158.61 mg/g, respectively. The added proteases greatly improved the overall protease activity of the fermentation medium, promoted the fermenting microorganism growth, amylase secretion, and reducing sugar metabolism, increased the organic acid content, made the pH lower, and improved the fermentation efficiency and the quality of fermented BD and SBM. • This study obtains a fermentation process for the production of small peptides. • There is a great synergistic effect between added proteases and fermenting strains. • The added protease improves the protease activity and promotes the strain growth. • The added protease promotes the secretion of organic acids by strains. • The added protease promotes amylase secretion and reducing sugar metabolism. [ABSTRACT FROM AUTHOR]

Chinese medicine-probiotics compound microecological preparation for livestock and poultry is a new type of animal microecological preparations that combine probiotics with traditional Chinese medicine by modern fermentation technology. It could exert synergistic effects of both probiotics and traditional Chinese medicine, with the purpose of improving immune function of livestock and poultry and protect their health. By investigating the literature on probiotics and Chinese medicine microecological preparations in recent years, we summarized the background and strain characteristics of Chinese medicine-probiotics compound microecological preparations (CPCMP) for livestock and poultry in this paper. Furthermore, we elaborated the mechanisms of CPCMP for livestock and poultry and introduced the application of CPCMP in livestock and poultry breeding. Finally, we pointed out the existing problems and proposed the suggestions on the development of CPCMP. This review is expected to provide reference and basis for further research on CPCMP for livestock and poultry.