Article
Food Science & Technology
Wei Huang, Haining Xu, Jiayin Pan, Chunhua Dai, Benjamin Kumah Mintah, Mokhtar Dabbour, Rong Zhou, Ronghai He, Haile Ma
Summary: This study investigated the mixed-strain fermentation of unsterilized rapeseed meal and found that it significantly increased the polypeptide content and decreased the glucosinolate content. The main contributors to the increased polypeptide content were Candida tropicalis and Bacillus subtilis.
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Ekene C. Umego, Liurong Huang, Ronghai He, Haile Ma
Summary: Thermophiles like Bacillus licheniformis can produce enzymes with biocatalytic potential. By utilizing strain YYC4 in solid-state fermentation, significant increases in soluble and crude protein content, along with a decrease in harmful trypsin inhibitor activity, were achieved. The dominant strain Bacillus licheniformis YYC4 inhibited most other microorganisms during fermentation, demonstrating the potential application of thermophiles in a eco-friendly and energy-saving manner.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Genetics & Heredity
Ruilin Lai, Min Lin, Yongliang Yan, Shijie Jiang, Zhengfu Zhou, Jin Wang
Summary: The genus Geobacillus contains thermophilic gram-positive bacteria with wide distribution and high temperature tolerance, making them suitable for various biotechnology and industrial applications. In this study, the genome of Geobacillus stearothermophilus H6 was sequenced and analyzed, and the thermophilic enzyme in the strain was identified. The results could contribute to the development and application of industrial strains.
Article
Agricultural Engineering
Thammarit Khamplod, Phavit Wongsirichot, James Winterburn
Summary: Rapeseed meal hydrolysate has been shown to be a promising low-cost feedstock for the production of polyhydroxyalkanoates (PHAs) by Haloferax mediterranei. Enzymatic hydrolysis was found to be more effective than acidic hydrolysis in terms of PHA productivity. Acid hydrolyzed RSM medium inhibited the growth and PHA production of H. mediterranei, potentially due to the presence of inhibitors such as furfural and hydroxymethylfurfural. However, enzymatically hydrolyzed RSM medium supported the growth and PHA production of H. mediterranei, with a maximum PHA concentration of 0.512 g/L at 75% volume.
BIORESOURCE TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Phavit Wongsirichot, Maria Gonzalez-Miquel, James Winterburn
Summary: Rapeseed meal (RSM) has great potential as an alternative feedstock in industrial biotechnology. The processing and fermentation of RSM have seen significant development. Various pretreatment and hydrolysis methods have been used to produce media, and RSM has been applied in different fermentation schemes. Numerous products, including enzymes, bioactive compounds, and biopolymers, have been derived from RSM. Further research is needed to quantify the economic and environmental benefits of using RSM compared to purified substrates, as well as addressing knowledge gaps and scaling up the process.
BIOCHEMICAL ENGINEERING JOURNAL
(2022)
Article
Agriculture, Dairy & Animal Science
Miranda L. Elling-Staats, Arie K. Kies, Myrthe S. Gilbert, Rene P. Kwakkel
Summary: Poorly digestible proteins can lead to increased protein fermentation and the production of harmful metabolites in the ceca of broilers. In this study, a model was developed to create a contrast in protein fermentation by increasing the prececal flow of protein within ingredients. The results showed that toasting dRSM is a suitable model to increase protein flows into the hind-gut and evaluate the effects of protein fermentation.
Article
Agriculture, Multidisciplinary
Qianqian Chen, Bo Liu, Guohong Liu, Huai Shi, Jieping Wang
Summary: In this study, probiotics Bacillus subtilis FJAT-4842 and Lactobacillus plantarum FJAT-13737 were used to improve the nutritional value and reduce contamination risk in the solid-state fermentation of soybean meal. The results showed that after fermentation with the bacterial starters, crude protein, free amino acid and lactic acid increased, with increased protease and cellulose activity. The addition of L. plantarum increased the crude protein and lactic acid content by 50.1% and 94.9%, respectively. The addition of both B. subtilis and L. plantarum effectively increased the production of free amino acid and esters, reduced the content of crude fiber and phytic acid, prevented mycotoxin production, and promoted bacterial diversity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Lina Guo, Yiting Guo, Ping Wu, Shiyi Liu, Chen Gu, Yolandani, Mengdi Wu, Haile Ma, Ronghai He
Summary: The study showed that low-intensity alternating magnetic field-assisted solid-state fermentation could effectively enhance the polypeptide yield from rapeseed meal, providing a new approach for the production of bioactive components.
Article
Agricultural Engineering
Wenqian Zhao, Xiaodong Zhang, Yanpeng Cai, Shan Zhao, Shuguang Wang
Summary: MNZ inhibits anaerobic fermentation more strongly in mesophilic conditions than in thermophilic conditions. It can be completely removed through biodegradation. MNZ reduces the abundance of hydrogen-producing bacteria and its inhibition on anaerobic fermentation is reversible.
BIORESOURCE TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Ozogul
Summary: The aim of this study was to evaluate the microbial changes and biogenic amine formation during fermentation of rapeseed meal using a bacterial starter combination. The highest counts of lactic acid bacteria and yeast/mould were observed after 14 days of fermentation, while the lowest total enterobacteria count was found after 12 hours. Lactobacillus spp. were the most prevalent species in the fermented rapeseed meal. The changes in microbial community led to differences in biogenic amine formation.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Mihaela Vlassa, Miuta Filip, Ionelia Taranu, Daniela Marin, Arabela Elena Untea, Mariana Ropota, Catalin Dragomir, Mihaela Saracila
Summary: This study aimed to evaluate the changes in bioactive, nutritional and anti-nutritional factors in rapeseed meal fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at different time periods for improving the nutritional characteristics in piglets' feeding. The results showed that fermentation reduced the content of anti-nutritional factors and increased the protein content of the rapeseed meal without major adverse effects on its overall nutritive value.
Article
Biotechnology & Applied Microbiology
Xiaoyan Zhu, Yiling Chen, Shanxin Hao, Shiyu Jin, Xiangqian Li
Summary: This study investigated the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and Bacillus amyloliquefaciens Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM). The results showed that the fermentation process significantly reduced glucosinolates, phytic acid, crude fiber, and tannins, while increasing the crude protein, amino acids, peptides, total phenolics, flavonoids, antioxidant activity, and functional properties of RSM. Furthermore, structural variations were observed. Overall, solid-state fermentation improved the nutritional value and bioactivity of RSM, making it a promising ingredient for functional animal food.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Karolina Wengerska, Anna Czech, Sebastian Knaga, Kamil Drabik, Tomasz Prochniak, Remigiusz Bagrowski, Angelika Gryta, Justyna Batkowska
Summary: The effect of fermented and non-fermented post-extraction rapeseed meal as a feed additive for Japanese quails was investigated. The addition of 10% fermented rapeseed meal had the most beneficial effect on egg quality traits. There were no significant differences found between birds fed with soybean meal and those fed with fermented and non-fermented rapeseed meal in most of the examined parameters.
Article
Agricultural Engineering
Feng Zhao, Mengyao Zheng, Xiaomeng Xu
Summary: This study explores a non-foaming production method of rhamnolipid using solid-state fermentation with peanut meal as a low-cost substrate. An environmentally friendly extraction method was developed to harvest rhamnolipid from solid-state culture. The produced rhamnolipid shows good emulsification properties and antimicrobial activity.
BIORESOURCE TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Cheng Long, Xiao-Long Qi, Koen Venema
Summary: This review summarizes the chemical and nutritional compositions of rapeseed meal (RSM) and the microbial degradation of its cell wall carbohydrates, which are vital for improving animal feed digestibility, feed efficiency, and animal performance.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Qingzhi Ding, Arooj Rehman Sheikh, Qian Chen, Yize Hu, Nianzhen Sun, Xiaodong Su, Lin Luo, Haile Ma, Ronghai He
Summary: In this study, the structural changes and influencing factors of ACE inhibitory peptides were analyzed through comparative analysis of polypeptide amino acid sequences. The results showed that leucine is the N-terminal peptide responsible for ACE inhibition and proline is the C-terminal peptide, and lower molecular weight peptides showed higher ACEI.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Liurong Huang, Mokhtar Dabbour, Benjamin K. Mintah, Ronghai He, Haile Ma
Summary: The study found that fermentation by thermophiles such as Bacillus licheniformis YYC4 and mesophilic Bacillus subtilis 10 160 could significantly improve the protein content and structure of soybean meal, indicating potential application in the SBM fermentation industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Haining Xu, Chunhua Dai, Yingxiu Tang, Xueting Xu, Ekene Christopher Umego, Ronghai He, Haile Ma
Summary: The study utilized ARTP mutagenesis technology to successfully increase the production of Surfactin in Bacillus subtilis, resulting in the mutant strain M45 with higher growth rate and yield. The findings provide a basis for industrial production of Surfactin and shed light on the mutagenesis mechanism.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Ekene C. Umego, Liurong Huang, Ronghai He, Haile Ma
Summary: Thermophiles like Bacillus licheniformis can produce enzymes with biocatalytic potential. By utilizing strain YYC4 in solid-state fermentation, significant increases in soluble and crude protein content, along with a decrease in harmful trypsin inhibitor activity, were achieved. The dominant strain Bacillus licheniformis YYC4 inhibited most other microorganisms during fermentation, demonstrating the potential application of thermophiles in a eco-friendly and energy-saving manner.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Microbiology
Ling Sun, Li-Ping Liu, Ya-Zhen Wang, Lei Yang, Cunsheng Zhang, Mei-Xiang Yue, Mokhtar Dabbour, Benjamin Kumah Mintah, Liang Wang
Summary: This study investigated the effect of ultrasonication on the liquid fermentation of Ganoderma lucidum, showing significant changes in metabolic and transcriptional levels. Ultrasonication induced more metabolites biosynthesis and lasting influence on gene expression in mycelia. The enhanced triterpenoids production of G. lucidum by up-regulating terpenoids synthase genes suggests ultrasound as an efficient approach for producing more metabolites.
MICROBIOLOGICAL RESEARCH
(2022)
Article
Engineering, Chemical
Mokhtar Dabbour, Rokkaya Sami, Benjamin K. Mintah, Ronghai He, Hafida Wahia, Ebtihal Khojah, Anka Trajkovska Petkoska, Mohammad Fikry
Summary: The influence of freeze and convection drying on the physical, functional, and rheological attributes of sunflower protein and its hydrolysate was studied. Freeze-dried samples had higher lightness, turbidity, bulk density, and particle size values, while having lower browning index. They also showed good solubility and foaming characteristics. Convectively-dried powders exhibited greater viscosity and consistency coefficient, and lower flow behavior index of dispersions.
Article
Food Science & Technology
Hafida Wahia, Long Zhang, Cunshan Zhou, Abdullateef Taiye Mustapha, Olugbenga Abiola Fakayode, Robert Amanor-Atiemoh, Haile Ma, Mokhtar Dabbour
Summary: This study investigated the effectiveness of pulsed multifrequency ultrasound in minimizing Alicyclobacillus acidoterrestris (AAT) spores and vegetative cells. It was found that dual-frequency thermosonication and ultrasonication significantly reduced AAT bacteria, with dual-frequency thermosonication exhibiting higher bactericidal efficacy. Microscopic analysis revealed ultra-structural modifications induced by sonoporation. Fourier-transform infrared spectroscopy showed major changes in the membrane fatty acids and proteins of AAT. The results suggested that pulsed multifrequency ultrasound can be an alternative to mono-frequency ultrasound in the beverage industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Mohammad Fikry, Rokkaya Sami, Amina A. M. Al-Mushhin, Amani H. Aljahani, A. Almasoudi, Sarah Alharthi, Khadiga Ahmed Ismail, Mokhtar Dabbour
Summary: This study applied mathematical equations to predict the mass transfer during the air frying process, and found that the moisture content of air-fried falafel decreased with longer frying time. The texture and color changes were linearly related to temperature, and the rate constants increased with frying temperature. This research provides valuable information for air fried falafel manufacturers to achieve optimal conditions and quality.
JOURNAL OF BIOBASED MATERIALS AND BIOENERGY
(2022)
Review
Engineering, Chemical
Jiayin Pan, Zhaoli Zhang, Benjamin Kumah Mintah, Haining Xu, Mokhtar Dabbour, Yu Cheng, Chunhua Dai, Ronghai He, Haile Ma
Summary: This review assesses the impact of nonthermal physical processing technologies on protein modification and discusses the structural, functional, and digestibility attributes of processed proteins. Nonthermal physical technologies, such as ultrasonication, ultrahigh pressure, and pulsed electric field (PEF), can induce conformational changes in proteins and influence their functional properties. These technologies have shown significant achievements in improving enzymatic hydrolysis, solubility, emulsification, foaming, gelatinization, digestibility, and reducing allergenicity.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Immunology
Bin Yang, Yang Wang, Lu Gao, Sheng-qi Rao, Wen-yuan Zhou, Zhen-quan Yang, Xin-an Jiao, Benjamin Kumah Mintah, Mokhtar Dabbour
Summary: In this study, a broad-spectrum bacterio-phage Vmp-1 was isolated from a local market's aquatic product, which demonstrated good pH tolerance and thermal stability. Vmp-1 effectively controlled V. mimicus CICC21613 in the LBS model.
MICROBIAL PATHOGENESIS
(2023)
Article
Engineering, Chemical
Mokhtar Dabbour, Asmaa Hamoda, Hafida Wahia, Benjamin K. Mintah, Garba Betchem, Ronghai He, Haile Ma, Mohammad Fikry
Summary: This study investigated the effects of convection and freeze drying on the functionality, structural properties, and antioxidant potential of sunflower meal protein and hydrolysate. The results showed that lyophilized samples had higher dispersibility and water binding efficacy, but lower oil binding efficacy compared to convectively-dried isolates. Convection drying resulted in limited unfolding of the protein structure and reduction in intermolecular interactions, while freeze-dried isolates had more flexible secondary structures. The freeze-dried hydrolysate also exhibited higher antioxidative potential. This research has implications for the development of therapeutic products and functional food using lyophilized isolates.
Article
Food Science & Technology
Jingshu Feng, Rong Zhang, Mokhtar Dabbour, Benjamin Kumah Mintah, Xianli Gao, Ronghai He, Haile Ma
Summary: In this study, novel mutagenesis techniques were used to enhance the acid production of Acetobacter pasteurianus. The mutants generated through He-Ne laser and IPL mutagenesis showed increased acid production compared to the wild type strain. Transcriptomics and qRT-PCR analyses revealed differentially expressed genes involved in carbohydrate metabolism, growth, and amino acid metabolism. Upregulation of pyruvate metabolism and TCA cycle-related genes was observed in one mutant, while the other mutant also showed upregulation of ethanol oxidation respiratory chain pathway-related genes. Acetaldehyde dehydrogenase and alcohol dehydrogenase were identified as key enzymes in the acetic acid fermentation process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Yang Wang, Jiarui Liu, Zhaoli Zhang, Xiangren Meng, Tingxuan Yang, Wangbin Shi, Ronghai He, Haile Ma
Summary: This article discusses the effects of ultrasonication on the characteristics of cereal proteins (CPs), including solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties. The results show that ultrasonication can enhance the characteristics of CPs, improving solubility, emulsibility, and foamability, and altering protein structures. Additionally, ultrasonication can promote enzymatic efficiency and in vitro digestibility of CPs. Therefore, ultrasonication technology is a useful method for modifying cereal protein functionality and structure for the food industry.
Article
Food Science & Technology
Zhaoli Zhang, Tingxuan Yang, Yang Wang, Jiarui Liu, Wangbin Shi, Haochen Hu, Yang Meng, Xiangren Meng, Ronghai He
Summary: This study investigated the impact of multi-frequency sonication on the structural characteristics of beef myofibrillar proteins (MPs) at different degrees of doneness. The results revealed that the surface hydrophobicity and sulfhydryl content of the MPs increased with the degree of doneness. The sulfhydryl group content was maximized at a frequency of 28 kHz. Furthermore, ultrasonic treatment significantly decreased the -potential value, and the structural changes in the MPs were observed through various techniques such as SDS gel electrophoresis, Fourier transform infrared spectrum, and atomic force microscopy.
