Article
Food Science & Technology
Ngwekazi N. Mehlomakulu, Siphosanele M. Moyo, Eugenie Kayitesi
Summary: Fermented foods play a significant role in the diet of many African communities. The fermentation of maize is attributed to the microbial activity of lactic acid bacteria and yeasts, resulting in improved nutrition and the presence of bioactive compounds. While the role of lactic acid bacteria in maize fermentation has been extensively studied, limited literature is available on the contribution of yeasts and their impact on nutrition and health properties. Understanding the processes and types of yeasts involved in maize fermentation is essential for product development and improving fermentation processes.
Article
Biotechnology & Applied Microbiology
Honghui Shi, Endian Yang, Yun Li, Xiaoyang Chen, Junjie Zhang
Summary: The study demonstrated that solid-state fermentation induced by specific microorganisms can enhance the protein content, amino acid content, and antioxidant capacity of drumstick leaf flour, while reducing fat, fiber, and anti-nutritional factors. Fermentation also led to an increase in phenolics and flavonoids in the flour.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Chanon Suntara, Metha Wanapat, Sompong Chankaew, Benjamad Khonkhaeng, Chanadol Supapong, Pin Chanjula, Pongsatorn Gunun, Nirawan Gunun, Suban Foiklang, Kampanat Phesatcha, Anusorn Cherdthong
Summary: The study found that yeast fermentation can increase the crude protein content of winged bean tubers, inhibit aerobic bacteria growth, and enhance rumen fermentation. Crabtree-negative yeast showed superior in vitro digestibility and gas production compared to Crabtree-positive yeast.
FERMENTATION-BASEL
(2022)
Review
Nutrition & Dietetics
Lea Ribet, Robin Dessalles, Corinne Lesens, Nele Brusselaers, Mickael Durand-Dubief
Summary: Food fermentation using sourdough, consisting of lactic bacteria and yeasts, is considered natural and beneficial. This study reviewed clinical evidence on the effects of sourdough bread on health and found that there is currently no clear consensus on its benefits compared to other bread types. Factors such as microbial composition, fermentation parameters, and cereal and flour types may influence the nutritional properties of bread. However, specific strains and fermentation conditions showed improvements in glycemic response, satiety, and gastrointestinal comfort. Further standardization is needed to determine the clinical health benefits of sourdough.
ADVANCES IN NUTRITION
(2023)
Article
Energy & Fuels
Luciane Sene, Tania Claudia Pintro, Lillian Vieira Leonel, Suzana Bender, Mario Antonio Alves da Cunha
Summary: The Kluyveromyces marxianus yeast is a promising biocatalyst for biorefineries due to its ability to utilize different sugars, rapid growth, thermotolerance, and GRAS status. This research evaluated different sources of nutrients and mineral supplementation for ethanol production by K. marxianus. The results showed that rice bran extract, in combination with calcium chloride and ammonium sulfate, was the most effective and cost-efficient nutrient source for the yeast.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Agriculture, Dairy & Animal Science
A. Y. Leon-Tinoco, B. C. Guimaraes, S. T. R. Almeida, D. C. Reyes, S. Rivera, M. Killerby, C. Wu, B. Perkins, C. Knight, J. J. Romero
Summary: This experiment evaluated the effects of different additives on the preservation of high-moisture alfalfa silage nutrients. The results showed that the addition of sodium lignosulfonate and magnesium lignosulfonate did not improve the preservation of the silage.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
Christabel Y. E. Tachie, John O. Onuh, Alberta N. A. Aryee
Summary: Protein fermentation has numerous benefits, including reduced antinutritional factors, improved digestibility, increased antioxidant activity, and the production of bioactive peptides. It can also enhance sensory and flavor properties, degrade toxins, and reduce allergens in foods.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Yazhuo Cao, Jian Lu, Guolin Cai
Summary: The yeast culture of soybean meal (SBM-YC), produced by yeast fermentation and protease hydrolysis, reduces anti-nutritional factors, increases protein and essential amino acid content, and accumulates beneficial organic acids and nucleosides, resulting in improved antioxidant capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Anthony J. Clark, Bhupendra K. Soni, Brendan Sharkey, Terry Acree, Edward Lavin, Hannah M. Bailey, Hans H. Stein, Ashley Han, Marc Elie, Marina Nadal
Summary: This study demonstrates that fermentation with shiitake mushroom mycelium can improve the digestibility, nutritional value, physical properties, and organoleptic characteristics of a pea and rice protein concentrate blend, making it an excellent source of high-quality protein for humans.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lei Xu, Lingling Zhu, Yuqi Dai, Shan Gao, Qingshuang Wang, Xiaole Wang, Xiaoming Chen
Summary: Yeast fermentation altered the chemical composition of defatted adlay, increasing beneficial components such as antioxidants and amino acids, enhancing the nutritional and biological properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, Chunbao Li, Hui Zhang
Summary: This review discusses the historical perspective, nutritional composition, and functional properties of mycoprotein as a meat alternative. It also summarizes the methods of extracting mycoprotein from agro-industrial waste and highlights the health effects of mycoprotein consumption.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Shengxiang Gong, Ying Yu, Wenhui Li, Jinhong Wu, Zhengwu Wang
Summary: This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177 fermentation on the nutritional quality and digestibility of purple potato flour. The results showed that CGMCC 14177 fermentation significantly improved the protein quality and mineral bioavailability of the flour, and increased its resistance to hydrolases.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Microbiology
Lauriane Mietton, Marie-Francoise Samson, Therese Marlin, Teddy Godet, Valerie Nolleau, Stephane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Summary: This study assessed the impact of wheat varieties and leavening agents on bread quality. The results showed that sourdough breads had lower sugar and organic acids contents, higher soluble proteins content, and specific aroma profiles compared to yeast breads. Additionally, significant nutritional and organoleptic quality differences were found among different sourdough breads.
Article
Food Science & Technology
Suwapat Kittibunchakul, Kanyawee Whanmek, Chalat Santivarangkna
Summary: House crickets were processed into a fermented cricket paste (FCP) by mimicking the production process of Thai fermented shrimp paste. The FCP had similar characteristics to commercial shrimp paste, with an improved amino acid profile and protein digestibility compared to the raw material. Developing FCP could help promote the consumption of insect-based foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ezequiel Hernandez-Becerra, Maria de los Angeles Aguilera-Barreiro, Margarita Contreras-Padilla, Esther Perez-Torrero, Mario E. Rodriguez-Garcia
Summary: Nopal pads undergo changes in chemical composition at different maturity stages. They provide an excellent source of nutrition and should be included in human diets worldwide. Transforming them into powders can reduce product loss during harvest season and their physicochemical properties in the maturity stage can be utilized for treating or preventing nutritional related diseases.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Biochemical Research Methods
Perla Guadalupe Vazquez-Ortega, Javier Lopez-Miranda, Juan Antonio Rojas-Contreras, Anna Ilina, Nicolas Oscar Soto-Cruz, Jesus Bernardo Paez-Lerma
Summary: The study focused on utilizing beta-glucosidase for detecting the activity of cellulolytic complex in a lignocellulosic biomass degradation cocktail, demonstrating the potential to enhance enzyme efficiency through improved enzymatic activity. A beta-glucosidase gene from Trichoderma reesei QM6a was expressed in Escherichia coli, purified using Ni agarose affinity chromatography, and immobilized using magnetite nano-support, resulting in increased stability of enzymatic activity. These findings suggest that beta-glucosidase can be efficiently expressed in E. coli BL21 (DE3) and immobilized for improved performance in lignocellulosic biomass conversion processes.
PROTEIN EXPRESSION AND PURIFICATION
(2022)
Article
Chemistry, Applied
A. Paredes-Ortiz, T. G. Olvera-Martinez, J. B. Paez-Lerma, J. A. Rojas-Contreras, M. R. Moreno-Jimenez, C. Aguilar, N. O. Soto-Cruz
Summary: This study successfully produced high concentrations of isoamyl acetate using continuous culture with the yeast Pichia fermentans ITD-00165. A trapping system based on a bubbling column was used to measure isoamyl acetate concentration. Continuous supply of oxygen and isoamyl alcohol was implemented to reduce the inhibitory effect of the precursor, resulting in a steady-state isoamyl acetate production.
REVISTA MEXICANA DE INGENIERIA QUIMICA
(2022)
Article
Chemistry, Applied
E. A. Barraza-Gonzalez, R. Fernandez-Lafuente, D. E. Zazueta-Alvarez, J. A. Rojas-Contreras, J. Lopez-Miranda, N. O. Soto-Cruz, P. G. Vazquez-Ortega
Summary: In this study, the immobilization of beta-glucosidase from almond using different strategies was investigated. The ion exchange immobilization maintained up to 80% enzyme activity, but showed lower stability compared to covalent binding on pre-activated supports. The enzyme immobilized on supports pre-activated at pH 5 showed higher activity.
REVISTA MEXICANA DE INGENIERIA QUIMICA
(2022)
Article
Physics, Multidisciplinary
Yolocuauhtli Salazar, Paul A. Valle, Emmanuel Rodriguez, Nicolas O. Soto-Cruz, Jesus B. Paez-Lerma, Francisco J. Reyes-Sanchez
Summary: This paper presents a mechanistic model for describing the dynamics and interactions of biomass growth, glucose consumption, and ethanol production in batch culture fermentation by Kluyveromyces marxianus. The model is based on biological assumptions and consists of a set of three coupled nonlinear first-order ordinary differential equations. The parameters of the model were fitted from experimental data using a computational algorithm in Matlab. The model's predictive ability was validated through numerical simulations.
Review
Biotechnology & Applied Microbiology
Jazmin E. Mendez-Hernandez, Luis V. Rodriguez-Duran, Jesus B. Paez-Lerma, Nicolas O. Soto-Cruz
Summary: The production of secondary metabolites can be improved by supplying precursors, which can be found in agricultural residues used in solid-state fermentation. It has been proposed to gradually supply volatile precursors to avoid toxicity problems.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Diana C. Sainz-Mellado, Jazmin E. Mendez-Hernandez, Javier Lopez-Miranda, Jesus B. Paez-Lerma, Cristobal N. Aguilar, Nicolas O. Soto-Cruz
LETTERS IN APPLIED MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
F. J. Reyes-Sanchez, N. O. Soto-Cruz, J. A. Rojas-Contreras, J. Lopez-Miranda, M. R. Kirchmayr, A. Gschaedler-Mathis, N. Urtiz Estrada, J. B. Paez-Lerma
Summary: This research compared the genetic profiles of K. marxianus strains from different regions in Mexico, and found that the strains exhibited different fermentative behaviors. The study showed that the strains could be differentiated based on their chromosomal patterns, which is important for selecting strains for different technological applications.
FOOD BIOTECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Diana S. Torres-Velazquez, Juan A. Rojas-Contreras, Nicolas O. Soto-Cruz, Norma Urtiz-Estrada, Javier Lopez-Miranda, Manuel R. Kirchmayr, Jesus B. Paez-Lerma
Summary: This study applied the DGGE analysis technique to detect bacterial populations in the fermentation process of mezcal in Durango, Mexico. The findings revealed the significance of non-isolated bacteria and identified similarities and differences in the lactic acid and acetic acid bacterial populations compared to other regions. Additionally, DGGE analysis proved to be a useful tool for analyzing, monitoring, and controlling the fermentation process without the need for complex isolation procedures.
INTERNATIONAL JOURNAL OF AGRICULTURE AND NATURAL RESOURCES
(2022)
Review
Food Science & Technology
Melchor Arellano-Plaza, Jesus Bernardo Paez-Lerma, Nicolas Oscar Soto-Cruz, Manuel R. Kirchmayr, Anne Gschaedler Mathis
Summary: This article discusses the production process and current state of Mezcal, as well as the challenges of maintaining sustainability while meeting growing market demand and preserving tradition and culture.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Agriculture, Dairy & Animal Science
Jesus Bernardo Paez Lerma, Manuel Murillo Ortiz, Karina Aide Araiza Ponce, Sandra Consuelo Martinez Estrada, Nicolas Oscar Soto Cruz, J. Natividad Gurrola Reyes
INDIAN JOURNAL OF ANIMAL SCIENCES
(2021)
