Article
Biochemistry & Molecular Biology
Yeon Hee Lee, Na-Rae Lee, Choong Hwan Lee
Summary: This study investigated the metabolite changes during fermentation of four common bean varieties, revealing that carbohydrates decreased while amino acids and fatty acids increased. Amino acid levels were relatively high in common beans and hyacinth beans compared to other beans, while isoflavone aglycones and DDMP-conjugated soyasaponins increased in soybeans and wild soybeans. Notably, wild soybeans showed more significant metabolite changes during fermentation and exhibited increased antioxidant activity. These findings may expand options for bean fermentation for consumers and food producers.
Article
Agriculture, Dairy & Animal Science
Chung Ming Huang, Wen Yang Chuang, Wei Chih Lin, Li Jen Lin, Sheng Chang Chang, Tzu Tai Lee
Summary: The co-fermentation of wheat bran with Aspergillus oryzae and phytase improved phosphorus and fiber utilization in laying hens, enhanced antioxidant capacity, and decreased excreta phosphorus content. Birds fed with 10% PCFWH had better egg quality, antioxidant status, and reduced excreta phosphorus compared to control.
Review
Microbiology
Feng-Jie Jin, Shuang Hu, Bao-Teng Wang, Long Jin
Summary: Aspergillus oryzae is a key strain in traditional fermentation and food processing industries, commonly used in producing soy sauce and involved in enzyme production. Advances in genetic engineering technologies have provided important support for industrial production and application of A. oryzae.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Yi-Min Lin, Ying-Chien Chung, Pei-Yu Chen, Yu-Chi Chang, Wen-Liang Chen
Summary: Chenopodium formosanum Koidz (CF) is a native cereal plant of Taiwan with potential applications in skin care products and functional foods due to its high content of secondary metabolites and nutrients. This study evaluated the effectiveness of extracts from different parts of CF, including the leaves, stems, and seeds. Fermented CF leaf methanolic extracts exhibited various beneficial activities, including antioxidative, anti-inflammatory, antimicrobial, skin-whitening, moisturizing, and antiaging effects. The molecular docking analysis suggested that quercetin and epicatechin may contribute the most to the skin-whitening and antiaging properties, respectively. Therefore, fermented CF leaf methanolic extracts can be utilized as functional ingredients in health foods, botanical drugs, and cosmetic products.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Zhihong Zhong, Zhiyun Wang, Yi Zhang, Baodong Zheng, Hongliang Zeng
Summary: This study analyzed the relationship between quality and sensory characteristics of kelp paste during fermentation using physicochemical indexes, nutritional components, electronic nose, and electronic tongue. The results showed that the contents of amino nitrogen, total acid, ammonium salt, and ash increased with fermentation time, while pH value, moisture, fat, protein, and carbohydrate decreased. Nitrogen oxides and methane were the main causes of odor, and freshness, salinity, and richness were the main taste indicators. Quality indexes such as amino nitrogen and protein were significantly related to odor sensor, reflecting the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness, and salty taste, reflecting the taste of kelp paste during fermentation.
Article
Food Science & Technology
Sneh Punia, Kawaljit Singh Sandhu, Simona Grasso, Sukhvinder Singh Purewal, Maninder Kaur, Anil Kumar Siroha, Krishan Kumar, Vikas Kumar, Manoj Kumar
Summary: This study investigated the impact of fermentation on the antioxidant properties of rice bran, showing that the antioxidant activity and total phenolic content reached their peak on the 4th day of fermentation and then began to decline. High performance liquid chromatography confirmed a significant increase in gallic acid and ascorbic acid during the fermentation process.
Article
Nutrition & Dietetics
Natsumi Iwamoto, Asahi Sasaki, Tomoaki Maizawa, Naoko Hamada-Sato
Summary: In this study, abalone viscera fermented with Aspergillus oryzae 001 were found to exhibit increased ACE inhibitory activity and enhanced blood pressure regulation. L-m-tyrosine, a unique substance in fermented abalone viscera, was identified as a specific ACE inhibitor. This research suggests that fermented abalone viscera has the potential to be used as a functional food for blood pressure control.
Article
Food Science & Technology
Orlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muniz-Marquez, Juan C. Contreras-Esquivel, Jose A. Teixeira, Clarisse Nobre, Cristobal N. Aguilar
Summary: This research utilized low-cost aguamiel and molasses as alternatives to sucrose in the production of prebiotic FOS through fermentation. The process was optimized to increase production yield and purity of FOS, and successive fermentation was employed to further improve FOS purity. This study demonstrated the potential of utilizing agro-industrial wastes for lower-cost production of prebiotic FOS.
Article
Microbiology
Heng Li, Zhen-Ming Lu, Wei-Qin Deng, Qi-Sheng Zhang, Gong Chen, Qi Li, Zheng-Hong Xu, Yan-He Ma
Summary: This study investigated the factory adaptability of A. oryzae PNM003 and evaluated the impact of fermentation conditions and strains on broad bean paste-meju production. Results showed that the fungi content was higher in the factory-made paste-meju compared to the laboratory-made ones, while the levels of bacteria and yeast were lower. Overall, the fermentation conditions had a greater influence on broad bean paste-meju than the fermentation starter.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Susu Han, Lixia Pan, Wei Zeng, Liyan Yang, Dengfeng Yang, Guiguang Chen, Zhiqun Liang
Summary: In this study, an efficient method for producing FOS using a mutant strain of Aspergillus oryzae S719 was presented. The mutant strain overexpressed a β-fructofuranosidase (FTase) with high FOS synthetic activity and resistance to high osmotic pressure. The study also demonstrated that the morphological characteristics of the mutant strain may have contributed to the improved FTase activity, leading to a more efficient FOS production on an industrial scale.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Maria-Rocio Meini, Ignacio Cabezudo, Cecilia S. Galetto, Diana Romanini
Summary: Solid-state fermentation by filamentous fungi like Aspergillus niger and Aspergillus oryzae can facilitate the extraction of polyphenols from grape pomace, leading to extracts with antioxidant and prebiotic properties.
Article
Biotechnology & Applied Microbiology
Sukanya Jeennor, Jutamas Anantayanon, Sarocha Panchanawaporn, Chanikul Chutrakul, Wanwipa Vongsangnak, Kobkul Laoteng
Summary: This study successfully developed an efficient production platform for bioactive cordycepin by A. oryzae using synthetic biology approach, with high productivity achieved through optimization of fermentation conditions. It offers a cost-effective and powerful alternative source for further upscaling.
MICROBIAL CELL FACTORIES
(2023)
Article
Food Science & Technology
Zihao Wang, Chengqin Zheng, Cunqiang Ma, Bingsong Ma, Jiacai Wang, Binxing Zhou, Tao Xia
Summary: The study demonstrates that microbial fermentation by different fungi derived from tea leaves can significantly alter the chemical composition of tea leaves and enhance the antioxidant activity of tea leaves.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Hendrik G. Brink, Monique Geyer-Johnson, Reuben M. Swart, Willie Nicol
Summary: The study evaluated malic acid production using a novel immobilized Aspergillus oryzae fungal bed bioreactor, but the experimental malic acid titers were poor compared to buffered malic acid from literature. Nitrogen limitations induced significant lipid production and citric acid accumulation, suggesting a possible calcareous trigger for malic acid production.
BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR
(2023)
Review
Microbiology
Hiroshi Kitagaki
Summary: Dynasties in East Asia have a long history of utilizing non-pathogenic fungi for medical purposes, such as koji fermented with Aspergillus oryzae, which contains various medicinal substances with potential applications in treating a range of diseases.
Article
Green & Sustainable Science & Technology
Lars odegaard Bentsen, Narada Dilp Warakagoda, Roy Stenbro, Paal Engelstad
Summary: This study investigates uncertainty modeling in wind power forecasting using different parametric and non-parametric methods. Johnson's SU distribution is found to outperform Gaussian distributions in predicting wind power. This research contributes to the literature by introducing Johnson's SU distribution as a candidate for probabilistic wind forecasting.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Xing Liu, Qiuchen Wang, Yunhao Wen, Long Li, Xinfang Zhang, Yi Wang
Summary: This study analyzes the characteristics of process parameters in three lean gas ethane recovery processes and establishes a prediction and multiobjective optimization model for ethane recovery and system energy consumption. A new method for comparing ethane recovery processes for lean gas is proposed, and the addition of extra coolers improves the ethane recovery. The support vector regression model based on grey wolf optimization demonstrates the highest prediction accuracy, and the multiobjective multiverse optimization algorithm shows the best optimization performance and diversity in the solutions.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Cairong Song, Haidong Yang, Xian-Bing Meng, Pan Yang, Jianyang Cai, Hao Bao, Kangkang Xu
Summary: The paper proposes a novel deep learning-based prediction framework, aTCN-LSTM, for accurate cooling load predictions. The framework utilizes a gate-controlled multi-head temporal convolutional network and a sparse probabilistic self-attention mechanism with a bidirectional long short-term memory network to capture both temporal and long-term dependencies in the cooling load sequences. Experimental results demonstrate the effectiveness and superiority of the proposed method, which can serve as an effective guide for HVAC chiller scheduling and demand management initiatives.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Zhe Chen, Xiaojing Li, Xianli Xia, Jizhou Zhang
Summary: This study uses survey data from the Loess Plateau in China to evaluate the impact of social interaction on the adoption of soil and water conservation (SWC) technology by farmers. The study finds that social interaction increases the likelihood of farmers adopting SWC, and internet use moderates this effect. The positive impact of social interaction on SWC adoption is more pronounced for farmers in larger villages and those who join cooperative societies.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Chenghua Zhang, Yunfei Yan, Kaiming Shen, Zongguo Xue, Jingxiang You, Yonghong Wu, Ziqiang He
Summary: This paper reports a novel method that significantly improves combustion performance, including heat transfer enhancement under steady-state conditions and adaptive stable flame regulation under velocity sudden increase.
JOURNAL OF CLEANER PRODUCTION
(2024)