Article
Biotechnology & Applied Microbiology
Nisa Saelee
Summary: Using squeezed sap from old oil palm trunks as a substrate, the LA yield and productivity can be improved by employing a modified constant feed fermentation mode.
FERMENTATION-BASEL
(2022)
Article
Agricultural Engineering
R. Hoheneder, E. Fitz, R. H. Bischof, H. Russmayer, P. Ferrero, S. Peacock, M. Sauer
Summary: Spent sulfite liquor (SSL) can be separated into organic compounds with industrial potential, which can be converted into L-lactic acid through fermentation, providing a new approach for future bioplastic production.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Augchararat Klongklaew, Kridsada Unban, Apinun Kanpiengjai, Pairote Wongputtisin, Punnita Pamueangmun, Kalidas Shetty, Chartchai Khanongnuch
Summary: The study identified a strain, WX1, with high capability to produce optically pure l-lactic acid (l-LA) from different sugars. Optimal cultivation conditions significantly improved l-LA yield, paving the way for practical applications in bioconversion of lignocellulose, particularly glucose-xylose-rich corn stover to l-LA.
FERMENTATION-BASEL
(2021)
Article
Energy & Fuels
Mahmoud Ali Gaber, Mohamed Ali Abdel-Rahman, Saad El-Din Hassan, Mohamed Salah Azab
Summary: This study utilized date wastes for lactic acid production under thermo-alkaline conditions, achieving high productivity through repeated batch fermentations. The Bacillus coagulans D-218 strain showed promising potential in utilizing sugars from date waste and maximizing lactic acid yield.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Biotechnology & Applied Microbiology
Augchararat Klongklaew, Kridsada Unban, Dharman Kalaimurugan, Apinun Kanpiengjai, Hassan Azaizeh, Linda Schroedter, Roland Schneider, Joachim Venus, Chartchai Khanongnuch
Summary: This study demonstrated the bioconversion of lignocellulosic by-product corn stover to L-lactic acid using specific strains of bacteria. The optimal conditions for the highest sugar release and L-LA production were determined. The purification of L-LA from the culture broth was successfully achieved. This study not only presents a feasible process for L-LA production from corn stover but also provides an alternative approach for solving the problem of haze air pollution caused by improper management of corn production residuals.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Paola Monteiro de Oliveira, Larissa Provasi Santos, Luciana Fontes Coelho, Paulo Marcelo Avila Neto, Daiane Cristina Sass, Jonas Contiero
Summary: This study focuses on obtaining L(+)-lactic acid from sucrose using Lactobacillus casei Ke11 strain through different feeding strategies, which increases lactic acid production and productivity, while avoiding cellular stress caused by high osmotic pressure. The purification of the acid using charcoal and celite, followed by a cation exchange column, proved to be highly efficient, allowing for a high yield of lactic acid and removal of sugars and proteins. This study shows potential for large-scale fermentation of L. casei Ke11 for production of l-lactic acid.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Mariem Zanzan, Youssef Ezzaky, Fouad Achemchem, Abdelkhaleq Elmoslih, Fatima Hamadi, Ali Hasnaoui, Mustapha Ait Ali
Summary: This study investigated the production of exopolysaccharide (EPS) from Enterococcus mundtii A2 isolated from camel milk using a customised MRS medium and response surface methodology (RSM). The optimal conditions for EPS production were determined to be maltose, yeast extract, and an initial pH of 5, resulting in a maximum yield of 382.27 mg L-1 after a 16-hour fermentation period. The purified EPS exhibited specific morphology, thermal stability, and the ability to reduce pathogen adhesion to stainless steel.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biotechnology & Applied Microbiology
Emine Bezirci, Hatice Taspinar-Demir, Burcu Turanli-Yildiz, Atacan Erdem, Filiz Alemdar, Mustafa Turker
Summary: In this study, a two-stage process for propionic acid production via repeated batch and fed-batch fermentations was developed. Lactic acid was first produced using Lactobacillus plantarum with either whey lactose or flour hydrolysate as carbon source, and then used as a carbon source for propionic acid fermentation using Propionibacterium freudenreichii. Maximum lactic acid concentrations achieved were 100 g/L and 97 g/L on whey lactose and flour hydrolysate respectively. Maximum propionic acid concentrations obtained were 28 g/L and 35 g/L on lactic acid obtained from whey and flour hydrolysate respectively. Lactic acid and propionic acid productivities were higher on whey lactose than on flour hydrolysate.
BIOCHEMICAL ENGINEERING JOURNAL
(2023)
Article
Food Science & Technology
Souraya Sakoui, Reda Derdak, Oana Lelia Pop, Dan Cristian Vodnar, Boutaina Addoum, Bernadette-Emoke Teleky, Simon Elemer, Abdelhakim Elmakssoudi, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi
Summary: In this study, Enterococcus mundtii SRBG1 isolated from Bat guano was encapsulated using spray drying technique with the combination of inulin, maltodextrin, and sodium alginate. The encapsulated probiotic cells showed higher viability in gastrointestinal conditions and improved the viscosity of fermented milk.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Mohamed Ali Abdel-Rahman
Summary: A thermotolerant strain of Enterococcus faecium s6 was capable of producing lactic acid (LA) at high xylose concentrations. Batch and repeated batch fermentations demonstrated high LA production by the strain. Additionally, the strain was able to utilize xylooligosaccharides and ferment them into acid.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Vanessa Schmitt, Laura Derenbach, Katrin Ochsenreither
Summary: This study investigates the production potential of l-malic acid by the wild-type strain Aspergillus oryzae DSM 1863. Through a comparison of different process strategies, it identifies repeated-batch cultivation with product removal as the most effective method for sustained malic acid production. Additionally, the study highlights the positive effects of regular calcium carbonate additions and nitrogen supplementation on pH stability and malic acid synthesis.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Victoria A. Jideani, Mmaphuti A. Ratau, Vincent I. Okudoh
Summary: The study aimed to isolate and purify lactic acid bacteria from naturally fermented pearl millet slurry and evaluate their effectiveness as starter cultures for traditional non-alcoholic pearl millet fermented beverages. The findings suggest that appropriate LAB can have a positive impact on product quality and microbial stability, and adjustments in fermentation conditions can lead to reduced production time.
Article
Biochemistry & Molecular Biology
Shin-Ping Lin, Ting-Hsuan Sung, Artik Elisa Angkawijaya, Alchris Woo Go, Chang-Wei Hsieh, Hsien-Yi Hsu, Shella Permatasari Santoso, Kuan-Chen Cheng
Summary: Repeated-batch fermentation with fungal mycelia immobilized in plastic composite support (PCS) reduces lag phase and increases metabolite productivity. This study developed a modified PCS to enhance exopolysaccharide (EPS) production from Cordyceps militaris. The use of SYE + PCS led to consistent cell productivity and higher cell productivity compared to unmodified PCS. The EPS yield and cordycepin content from mycelium grown on SYE + PCS were significantly higher than those on unmodified PCS.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Katherine Lobeda, Qing Jin, Jian Wu, Wencai Zhang, Haibo Huang
Summary: This study aims to maximize lactic acid production from food waste fermentation by investigating key fermentation variables. The results show that supplementation of yeast extract and peptone significantly improves fermentation titer and productivity, while increasing the initial sugar concentration also increases fermentation titer and productivity. pH 6.0 is found to be the optimal pH for fermentation. The high fermentation yield of 1.12 g/g can be explained by additional lactic acid production from unidentified compounds in food waste hydrolysates. Fed-batch fermentation can further increase the lactic acid concentration. A total of 251 kg lactic acid can be produced from 1000 kg food waste.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agricultural Engineering
Yang Zhang, Xiuling Zhou, Yingying Yao, Qianqian Xu, Haiying Shi, Kuiming Wang, Wei Feng, Yanbing Shen
Summary: Coexpression of Vitreoscilla hemoglobin and sterol transporter ATPase genes in Mycobacterium sp. was found to improve androstenone production. Immobilization on bagasse increased productivity significantly.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biochemical Research Methods
Siyuan Yue, Takaharu Mizoguchi, Toshiya Kohara, Min Zhang, Kota Watanabe, Hirokuni Miyamoto, Yukihiro Tashiro, Kenji Sakai
Summary: The Meta-L-lactic acid fermentation system was reconstructed from non-treated kitchen refuse using a combination of isolated bacterial strains and pH control strategies. Constant pH control was found to be effective, reducing fermentation time and increasing production, with the optimum pH being favorable for selected bacterial growth and maximum yield.
BIOTECHNOLOGY JOURNAL
(2021)
Article
Biotechnology & Applied Microbiology
Ghoson M. Daba, Asmaa Negm El-Dien, Shireen A. A. Saleh, Waill A. Elkhateeb, Ghada Awad, Taisei Nomiyama, Keisuke Yamashiro, Takeshi Zendo
Summary: This study isolated, identified, and studied the in vitro probiotic properties, antimicrobial and antioxidant activities of LAB isolates from Egyptian sources. Seven out of 53 selected potential LAB isolates showed wide antimicrobial spectra and high in vitro antioxidant activities.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ai Kawahara, Takeshi Zendo, Hiromi Matsusaki
Summary: Multiple bacteriocins produced by Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu were identified and named plantaricins A, EF, and NC8. The pin locus containing the structural genes for these bacteriocins and two new putative structural genes (orf1 and orf2) were determined, and a biosynthesis mechanism was proposed. The expression of orf1 and orf2, the two-peptide bacteriocin structural genes, was observed during the logarithmic and stationary growth phases of the PUK6 strain. Furthermore, the chemically synthesized mature peptides of orf1 and orf2 showed bactericidal effects against the indicator strain Latilactobacillus sakei subsp. sakei JCM 1157(T).
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: Bioactive peptides were successfully produced from fish and beef skeletal muscles, showing antioxidant, angiotensin-converting enzyme inhibitory, and antimicrobial activities after hydrolysis and purification.
APPLIED SCIENCES-BASEL
(2021)
Article
Microbiology
Mugihito Oshiro, Masaru Tanaka, Rie Momoda, Takeshi Zendo, Jiro Nakayama
Summary: The study investigates the evolutionary mechanisms of the spontaneous sourdough microbiota, focusing on the interactions between yeast and lactic acid bacteria (LAB) during fermentation cycles. It reveals that LAB relay phases restrict the growth of yeasts by competing for sugar sources, particularly maltose, in the sourdough community evolution. The findings suggest that maltose-related interactions play a crucial role in enabling yeasts to enter and settle in the LAB-relaying community during the initial evolution of spontaneous sourdough microbiota.
MICROBIOLOGY SPECTRUM
(2021)
Article
Green & Sustainable Science & Technology
Le Tran Thanh Liem, Yukihiro Tashiro, Pham Van Trong Tinh, Kenji Sakai
Summary: This study aimed to evaluate GHG emissions from conventional cultivation of seedless lime fruit in Hau Giang province, Vietnam. The results showed that replacing chemical fertilizers with organic fertilizers can effectively reduce emissions.
Article
Microbiology
Natsumi Ishida, Yoshihisa Kawano, Ryo Fukui, Min Zhang, Yukihiro Tashiro, Kenji Sakai
Summary: Metagenomic analysis was conducted to investigate the microbial dynamics and functional genes in the autothermal thermophilic aerobic digestion (ATAD) process of human excreta, which consists of initial, middle, and final phases. Four gene categories showed changes in abundance during the digestion process. The unusual stable accumulation of ammonia and prompt consumption of short-chain fatty acids could be explained by the presence or absence of related metabolic genes. Besides revealing the relationships between bacteria and physicochemical properties, this research may contribute to improving wastewater management systems worldwide through the use of ATAD process in liquid fertilizer production.
MICROBIOLOGY SPECTRUM
(2022)
Review
Environmental Sciences
Min Zhang, Yukihiro Tashiro, Natsumi Ishida, Kenji Sakai
Summary: The article reviews the digestion systems, applications, and characteristics of Autothermal Thermophilic Aerobic Digestion (ATAD) and compares its performance with other biological processes. It also discusses the physicochemical properties and factors of ATAD, as well as the challenges, opportunities, and prospects for its application.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Biotechnology & Applied Microbiology
Tomonori Koga, Mitsuoki Ishizu, Kota Watanabe, Hirokuni Miyamoto, Mugihito Oshiro, Kenji Sakai, Yukihiro Tashiro
Summary: The effect of dilution rates (D) and its transition mode strategies on organic acid productivity and bacterial community structure in continuous meta-fermentation were investigated. Dilution rates and transition modes significantly influenced organic acid productivity and specific bacterial species.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2023)
Article
Microbiology
Mugihito Oshiro, Takeshi Zendo, Yukihiro Tashiro, Jiro Nakayama
Summary: This study tracked the dynamics of sourdough LAB-yeast communities during successive transfers and found that cyclic pairwise interactions between LAB species and yeast play a key role in sustaining the yeast population.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biology
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: This study purified and characterized bioactive peptides with inhibitory action on ACE, antimicrobial and antioxidant properties from frozen chicken breast. Chicken hydrolysate showed potential as a natural preservative by reducing bacterial growth and lipid oxidation in chicken breast.
Article
Biochemistry & Molecular Biology
Kota Watanabe, Azusa Yamada, Shunichi Nakayama, Toshimori Kadokura, Kenji Sakai, Yukihiro Tashiro
Summary: The bacterial community structure on human skin varies among individuals, but not among different hair sampling sites. The distribution of bacterial communities on scalp hair shafts within individuals is relatively steady, even when the sampling site is different.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2023)
Article
Engineering, Biomedical
Amr Fouda, Waad A. Al-Otaibi, Taisir Saber, Sahar M. AlMotwaa, Khalid S. Alshallash, Mohamed Elhady, Naglaa Fathi Badr, Mohamed Ali Abdel-Rahman
Summary: The aqueous extract of Portulaca oleracea was used to successfully synthesize spherical Se-NPs with varied biological activities, including antimicrobial, antiviral, anticancer, and anti-insect properties.
JOURNAL OF FUNCTIONAL BIOMATERIALS
(2022)
Article
Biotechnology & Applied Microbiology
Mohamed Ali Abdel-Rahman
Summary: A thermotolerant strain of Enterococcus faecium s6 was capable of producing lactic acid (LA) at high xylose concentrations. Batch and repeated batch fermentations demonstrated high LA production by the strain. Additionally, the strain was able to utilize xylooligosaccharides and ferment them into acid.
FERMENTATION-BASEL
(2022)