Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations DOI Creative Commons
Miguel de Celis, Javier Ruíz, Belen Benitez‐Dominguez

et al.

bioRxiv (Cold Spring Harbor Laboratory), Journal Year: 2023, Volume and Issue: unknown

Published: Dec. 2, 2023

Abstract Background Connecting the composition and function of industrial microbiomes is a major aspiration in microbial biotechnology. Here, we address this question wine fermentation, model system where diversity functioning fermenting yeast species determinant flavor quality resulting wines. Results First, surveyed communities associated with grape musts collected across appellations, revealing importance environmental (i.e., biogeography) anthropic factors farming system) shaping community structure. Then, assayed synthetic must under common winemaking conditions. The dominating defines fermentation performance metabolite profile wines, it determined by initial fungal rather than imposed Yeast dominance also had more pronounced impact on meta-transcriptome We unveiled yeast-specific transcriptomic profiles, leveraging different molecular strategies environments. further studied orthologs responsible for production, modules specific species. This emphasizes unique contributions to flavor, here summarized an array that individual contribution ecosystem functioning. Conclusions Our study bridges gap between providing insights harness diverse functionalities final aim producing tailored high-quality

Language: Английский

Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted Fermented sufu DOI Creative Commons
Xiaogang Guo,

Kaiyi Chen,

Liqiao Chen

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 735 - 735

Published: Feb. 21, 2025

This study investigated the effects of enzyme-assisted low-temperature cold fermentation on sufu’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that fermentations for both room- groups (RTEF30 LTEF20, respectively) significantly increased total acid (TA), amino nitrogen (NH3-N), enzyme activity compared to non-enzyme at room-temperature post-fermentation (RTNF30). indicated effectively overcame challenges associated with sufu. BA analysis revealed LTEF20 group had highest (3.7 mg/g) putrescine (1.8 levels other groups. Microbial exhibited higher diversity RTEF30 group. They Enterobacteriaceae (0.4131) lactic bacteria in early late phases (0.5556) among Correlation significant links between properties communities. Notably, positively correlated Bifidobacterium, while TA negatively Enterococcus. These findings suggest alterations, caused by fermentation, influences process quality, guiding further studies regulation formation.

Language: Английский

Citations

2
Effects of glycosidases and GSH pretreatments, fermentation temperatures, and aging time on the physicochemical, organic acids, and aroma profiles of perry DOI
Jian Liu,

Wendian Li,

Tang You

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 201, P. 115605 - 115605

Published: Jan. 2, 2025

Language: Английский

Citations

1
Bioconversion of organic waste by insects – A comprehensive review DOI Creative Commons
Shahida Anusha Siddiqui, Iskandar Azmy Harahap, Jonathan Osei‐Owusu

et al.

Process Safety and Environmental Protection, Journal Year: 2024, Volume and Issue: 187, P. 1 - 25

Published: April 28, 2024

The ever-growing human population has forced people to intensify agriculture meet the demand for food and feed. However, increase in global agricultural production also means an waste generation, which is mostly improperly managed, especially low- middle-income countries where adequate management infrastructure limited inefficient. Consequently, organic become a burden due its negative impact on environment health. In this sense, insect-based bioconversion could be economically viable, environmentally friendly, technically feasible approach management. Based review, wastes from agriculture, industry, household, municipalities, starch industry are considered as suitable substrates bioconverter insects. Commonly used insects include cricket, yellow mealworm, superworm, black soldier fly, house flesh fly blow fly. Rearing facilities must adapted provide optimal environmental conditions growth development of reared insect maximize rate efficiency. Bioconverter their by-products can industrially processed into animal feed, fertilizer biodiesel or extracted isolate bioactive compounds. challenges associated with social acceptance, method-, infrastructure- technology-related problems, availability substrates, political legal regulations. summary, potential reduce waste, create jobs, novel products, offer sustainable source protein feed world's growing population.

Language: Английский

Citations

8
The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production DOI

Yue Xu,

Qiyan Zhao,

Yida Xu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104187 - 104187

Published: April 23, 2024

Language: Английский

Citations

5
Lipidomics of homeoviscous adaptation to low temperatures in Staphylococcus aureus utilizing exogenous straight-chain unsaturated fatty acids DOI

Shannon C. Barbarek,

Ritika Shah,

Sharanya Paul

et al.

Journal of Bacteriology, Journal Year: 2024, Volume and Issue: 206(7)

Published: July 2, 2024

ABSTRACT It is well established that Staphylococcus aureus can incorporate exogenous straight-chain unsaturated fatty acids (SCUFAs) into membrane phospho- and glyco-lipids from various sources in supplemented culture media when growing vivo during infection. Given the enhancement of fluidity oleic acid (C18:1Δ9) incorporated lipids, we were prompted to examine effect medium supplementation with C18:1Δ9 on growth at low temperatures. supported a cold-sensitive, branched-chain (BCFA)-deficient mutant 12°C. Interestingly, found similar results BCFA-sufficient parental strain, by fact incorporation increased both strains. We show its elongation product C20:1Δ11 lipids was required for stimulation relied functional FakAB system. Lipidomics analysis phosphatidylglycerol diglycosyldiacylglycerol lipid classes revealed major impacts temperature species. Growth 12°C presence also led production carotenoid pigment staphyloxanthin. The an example homeoviscous adaptation temperatures utilizing acid. This may be significant S. foods commonly contain other SCUFAs forms. IMPORTANCE use known ability enhance Individual species phosphatidylglycerols diglycosyldiacylglycerols bearing one or two degrees unsaturation derived are described first time. In addition, enhanced staphyloxanthin occurs studies describe biochemical reality underlying biophysics. over regulation biosynthesis endogenous acids. have likely relevance food safety environment.

Language: Английский

Citations

4
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits DOI Creative Commons
Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 698 - 698

Published: Feb. 18, 2025

Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open semi-open environments. Based on studied raw materials, researchers distributed vinegar into three classes: grain, fruit and animal, with lactic acid bacteria (LAB) playing pivotal role their contributing significantly to functional sensory qualities. Typically, natural maturation fresh necessitates long period vast space, engendering reduced efficiency. To accelerate aging process, some physical methods, viz. micro-oxygenation, ozone, ultrasound, microwave, gamma rays, infrared, electric fields high pressure, have been developed. Produced enriched LAB, key bioactive components are organic acids, phenolic compounds, melanoidins, tetramethylpyrazine. These active compounds antibacterial, antioxidant, anti-inflammatory functions; aid regulation liver protection metabolism glucose control; blood anti-tumor, anti-fatigue metabolic regulatory effects. The review explores advancements production, including modernized processes optimized techniques, which enhance these beneficial ensure product consistency safety. By examining LAB variety strains profiles different types, this study highlights vinegar's value beyond culinary product, as potential therapeutic agent human nutrition health. findings underscore relevance not only dietary preventive healthcare but also food ingredient. Further research is needed explore mechanisms action contribute development several new healthy vinegars.

Language: Английский

Citations

0
The Potential of Environmental Non-Saccharomyces Yeast to Valorise Apple Pomace During Low-Temperature Fermentation DOI Creative Commons
Wiktoria Liszkowska, Ilona Motyl, Katarzyna Pielech‐Przybylska

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(5), P. 2726 - 2726

Published: March 4, 2025

It is estimated that approximately 25% of waste remains after the apple juice pressing process. Combining this biomass with valuable compounds creates potential for reuse. To create a cost-efficient ecological process without any expensive steps, aim research was to examine using non-Saccharomyces yeasts (Kazachstania barnettii D1, Hanseniaspora uvarum D9, and Wickerhamomyces anomalus D11) low-temperature valorisation pomace. The scope encompassed characteristics pomace evaluation yeast growth metabolic activity, including carbohydrate consumption, enzymatic biosynthesis volatile organic compounds. Moreover, effect inoculum size on increases productivity metabolites during fermentation were evaluated. investigate intensification process, experiment performed hydrolysed untreated obtained results indicate satisfactory regardless in both media. Various activities peptidases, esterases, phosphatases, glucosidases observed. isolates presented activity which confirmed by production ethanol acetic acid. significant amount compounds, especially esters, synthesised, have positive impact sensory profile fermented In general, hydrolysis did not result better formation aroma

Language: Английский

Citations

0
Green Catalysis: The Role of Medicinal Plants as Food Waste Decomposition Enhancers/Accelerators DOI Creative Commons
Liziwe Lizbeth Mugivhisa, Madira Coutlyne Manganyi

Life, Journal Year: 2025, Volume and Issue: 15(4), P. 552 - 552

Published: March 28, 2025

The escalating global issue of food waste, valued at billions USD annually and significantly impacting sustainability across social, economic, environmental dimensions, necessitates innovative solutions to enhance waste management processes. Conventional decomposition techniques frequently encounter challenges related inefficiencies extended processing durations. This investigation examines the potential contributions medicinal plants as green catalysts in utilizing their bioactive compounds mitigate these obstacles. Medicinal facilitate process through various mechanisms follows: they secrete enzymes metabolites that aid disintegration organic matter, enhancing microbial activity soil pH structure. Furthermore, foster nitrogen cycling generate growth regulators further optimize efficiency decomposition. symbiotic associations between microorganisms, including mycorrhizal fungi rhizobacteria, are also instrumental nutrient improving rates utilization not only accelerates but underpins sustainable practices by converting into valuable compost, thereby enriching health lessening dependence on chemical fertilizers. methodology is congruent with 2030 Agenda for Sustainable Development presents a plausible trajectory toward circular economy improved sustainability.

Language: Английский

Citations

0
Current Updates on Lactic Acid Production and Control during Baijiu Brewing DOI Creative Commons

Yabin Zhou,

Hua Jin

Fermentation, Journal Year: 2024, Volume and Issue: 10(10), P. 505 - 505

Published: Oct. 1, 2024

Lactic acid is closely linked to the safety and quality of baijiu, traditional Chinese fermented alcoholic beverage. Produced by lactic bacteria during fermentation, it creates an acidic environment that inhibits growth spoilage organisms harmful microbes, thereby enhancing stability final product. Additionally, a key contributor baijiu’s flavor profile, providing smooth rounded taste. Its levels can significantly impact consumer experience. An excess result in sour, undesirable flavor, while insufficient may lead flat less appealing Maintaining balanced crucial for ensuring baijiu both safe enjoyable drink, ultimately contributing product’s success marketability. This paper reviews mechanisms production examines its effects on potential causes imbalances, explores regulatory measures controlling brewing, discusses these quality, taste, yield, along with practical applications various distilleries. The goal this provide reference regulating processes.

Language: Английский

Citations

3
Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations DOI Creative Commons
Miguel de Celis, Javier Ruíz, Belen Benitez‐Dominguez

et al.

Microbiome, Journal Year: 2024, Volume and Issue: 12(1)

Published: Oct. 15, 2024

Connecting the composition and function of industrial microbiomes is a major aspiration in microbial biotechnology. Here, we address this question wine fermentation, model system where diversity functioning fermenting yeast species are determinant flavor quality resulting wines.

Language: Английский

Citations

3