BBC Russian

13 pages, 1399 KiB

Open AccessArticle

Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham

by André Fioravante Guerra, Angela Gava Barreto, Isabella Rodrigues Viviani, Lucas Marques Costa, Carlos Alberto Guerra, Viviana Corich, Alessio Giacomini and Wilson José Fernandes Lemos Junior

Fermentation 2024, 10(7), 336; https://doi.org/10.3390/fermentation10070336 (registering DOI) - 27 Jun 2024

Abstract

This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations ranging from 1% to 3.5%, demonstrated substantial efficacy in [...] Read more.

This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations ranging from 1% to 3.5%, demonstrated substantial efficacy in microbial inhibition, keeping the microbial density low and relatively constant over time (p < 0.05). Remarkably, even at the lower concentration of 1%, the microbial growth rates were significantly reduced, with the treated samples showing notable stability over 24 days at both 7 °C and 25 °C. The microbial count in the treated with biopreservative group was significantly lower (3.19 log cfu/g) compared to the blank (4.59 log cfu/g) and control (5.01 log cfu/g) over 4 days at 7 °C. The shelf life of the ham was 24 days for the blank, 20 days for the control, and 101 days for the treated group at 7 °C. Moreover, colorimetric analysis revealed that the treated samples maintained better color stability, experiencing less variation in the hue angle and chroma, suggesting a protective effect against quality degradation over time. The successful application of the biopreservative aligns with the growing consumer demand for natural food additives and underscores the movement toward sustainable, health-conscious food preservation practices. The findings of this study indicate a promising avenue for the food industry to adopt environmentally friendly alternatives to synthetic additives, which could significantly influence future standards in food processing and preservation. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

► Show Figures

Figure 1

10 pages, 668 KiB

Open AccessArticle

Evaluation of Essential Oils and Their Blends on the Fermentative Profile, Microbial Count, and Aerobic Stability of Sorghum Silage

by Elon S. Aniceto, Tadeu S. Oliveira, José R. Meirelles, Jr., Ismael N. Silva, Elvanio J. L. Mozelli Filho, Raphael S. Gomes, Juliana P. Arévalo and Patrícia R. Moraes

Fermentation 2024, 10(7), 335; https://doi.org/10.3390/fermentation10070335 (registering DOI) - 27 Jun 2024

Abstract

This study aims to evaluate the effect of these essential oils and their blends on the fermentative profile, losses by gases and effluents, nutritional value, microbial count, and aerobic stability of sorghum silage. A completely randomized design was used with eight treatments and [...] Read more.

This study aims to evaluate the effect of these essential oils and their blends on the fermentative profile, losses by gases and effluents, nutritional value, microbial count, and aerobic stability of sorghum silage. A completely randomized design was used with eight treatments and four repetitions. The evaluated treatments were the following: control (CON), without any essential oil; rosemary (Ros); tea tree (TT); citronella (Cit); Ros + TT (50% + 50%); Ros + Cit (50% + 50%); TT + Cit (50% + 50%); and Ros + TT + Cit (33% + 33% + 33%). A 1000 mg/kg dose of ensiled mass (as-fed basis) was used for each of the treatments. The addition of essential oils and their blends had a significant impact (p < 0.05) on the chemical composition of sorghum silage. Crude protein content increased (p < 0.001) with the use of essential oils and their blends. The Ros affected (p < 0.05) the fibrous fraction of sorghum silage. Neutral detergent fiber in vitro degradability was reduced (p = 0.003) when we used the blend TT + Cit compared to Ros and TT. We observed that only Ros did not reduce acetic acid concentration (p = 0.031) compared to the CON. The essential oils and their blends did not affect losses (p > 0.05). Lactic acid bacteria population increased (p = 0.039) when using the blend Ros + TT + Cit compared to the CON. However, the populations of entero-bacteria and fungi were not affected (p > 0.05) by the essential oils or their blends. For aerobic stability, we observed that Ros increased (p < 0.001) the air exposure time of the sorghum silage. Furthermore, the essential oils impacted the sorghum silage’s pH, which affected (p = 0.003) its aerobic stability. In conclusion, the essential oils did not reduce sorghum silage losses. However, the Ros improved the nutritional quality and aerobic stability of sorghum silage, while the blend Ros + TT + Cit increased the lactic acid bacteria count in the silage. More in-depth studies are needed to elucidate the action of essential oils as silage additives. Full article

(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition)

► Show Figures

Figure 1

12 pages, 1160 KiB

Open AccessArticle

Coffee-Flavoured Kombucha: Development, Physicochemical Characterisation, and Sensory Analysis

by Morena Senna Saito, Wilton Amaral dos Santos and Maria Eugênia de Oliveira Mamede

Fermentation 2024, 10(7), 334; https://doi.org/10.3390/fermentation10070334 (registering DOI) - 27 Jun 2024

Abstract

Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and [...] Read more.

Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and evaluate their pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, and colour parameters to determine the acceptability of the beverages. Concerning the pH, all of the formulations conformed with the kombucha identity standard, but K3 (11% coffee) and K4 (13% coffee) were below the established minimum for volatile acidity. Except for K4, all of the other formulations were classified as alcoholic kombuchas, although their values were very close to the limit for non-alcoholic beverages. The formulations presented low sugar and sodium contents, which corroborated their low caloric value. Therefore, coffee-flavoured kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing, and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently, the values for a* and b* increased, indicating a strong tendency for a yellowish-red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialisation potential. Full article

(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)

► Show Figures

Figure 1

19 pages, 1590 KiB

Open AccessArticle

Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots

by Xinyuan Zhang, Qiong Wang, Yuanhong Xie, Hongxing Zhang, Junhua Jin, Yong Xiong, Xiaona Pang and Frank Vriesekoop

Fermentation 2024, 10(7), 333; https://doi.org/10.3390/fermentation10070333 - 26 Jun 2024

Viewed by 58

Abstract

Chinese sour bamboo shoot is a traditionally, spontaneous fermented food that is particularly popular due to its complex and distinctive flavor. The volatile compounds of sour bamboo shoot originate mainly from the raw materials and the microbial fermentation. To reveal the correlation between [...] Read more.

Chinese sour bamboo shoot is a traditionally, spontaneous fermented food that is particularly popular due to its complex and distinctive flavor. The volatile compounds of sour bamboo shoot originate mainly from the raw materials and the microbial fermentation. To reveal the correlation between microorganisms and flavor, third-generation sequencing and Gas Chromatography-Ion Mobility Spectrometry were applied to analyze the dynamics of microbial communities at the species level and volatile compounds during sour bamboo shoot fermentation. The abundance of Lactobacillus acetotolerans and Lactobacillus fermentum increased during the fermentation, while Lactobacillus amyloliquefaciens decreased at first but then began to rise. At the end of fermentation, Lactobacillus amyloliquefaciens and Lactobacillus acetotolerans became the predominant species. A total of sixty-seven volatile compounds, which included twenty-three esters, nineteen alcohols, eight ketones, six aldehydes, six aromatic hydrocarbons, four acids and one ether, were identified. These compounds constituted the primary flavor of sour bamboo, which created a complex flavor of sour bamboo shoot. Among them, the contents of acetic acid, propionic acid, and isoamyl alcohol gradually increased during the fermentation process, and they became the main volatile compounds. Furthermore, the correlation between microorganisms and volatile compounds was investigated through two-way Orthogonal Partial Least Squares (O2PLS), which revealed a positive correlation between Lactobacillus amylolyticus and ethyl propanoate. Additionally, the abundance of Lactobacillus acetotolerans and Lactobacillus fermentum was found to be positively correlated with 2-heptenal. These findings provide a theoretical basis for understanding the formation mechanism of sour bamboo shoot flavor and the standardized production of high-quality sour bamboo shoots. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

19 pages, 3912 KiB

Open AccessArticle

The Formulation of a Natural Detergent with a Biosurfactant Cultivated in a Low-Cost Medium for Use in Coastal Environmental Remediation

by Ivison A. da Silva, Fabíola Carolina G. de Almeida, Romulo N. Alves, Maristela C. C. Cunha, Jéssica Cristina M. de Oliveira, Mucio Luiz B. Fernandes and Leonie A. Sarubbo

Fermentation 2024, 10(7), 332; https://doi.org/10.3390/fermentation10070332 - 26 Jun 2024

Viewed by 115

Abstract

Green surfactants have significant potential for improving environmental remediation methods. The aim of the present study was to formulate a green natural detergent containing the biosurfactant produced by Starmerella bombicola ATCC 22214 grown in 1.2% canola oil, 10% sucrose, and 0.5% corn steep [...] Read more.

Green surfactants have significant potential for improving environmental remediation methods. The aim of the present study was to formulate a green natural detergent containing the biosurfactant produced by Starmerella bombicola ATCC 22214 grown in 1.2% canola oil, 10% sucrose, and 0.5% corn steep liquor. The biosurfactant reduced surface tension to 31.84 mN/m and was produced at a yield of 22 g/L. Twelve formulations were proposed using cottonseed oil as the natural solvent and different stabilisers (vegetable wax, hydroxyethyl cellulose, and sodium alginate). The detergent was evaluated for its emulsifying capacity and stability over a 10-day period. Ecotoxicity was investigated using the marine recruitment test on metal plates covered with paint into which the biosurfactant was incorporated as well as tests with a microcrustacean and vegetable seeds. The formulation designated H, consisting of 1% biosurfactant, 40% cottonseed oil, and 2% hydroxyethyl cellulose, achieved the best results. The formulation exhibited both stability and emulsifying capacity (100% of petroleum). The ecotoxicity tests revealed the safety of the natural detergent. The detergent achieved satisfactory oil dispersion and solubilised 98% of the oil impregnated on the rock. The results indicate that the natural detergent holds promise for efficiently cleaning up environmental areas contaminated with oil and petroleum products. Full article

(This article belongs to the Special Issue Use of Agro-Industrial Wastes and By-Products for a Sustainable Production of Eco-Friendly Surface Active Compounds)

► Show Figures

Figure 1

12 pages, 1315 KiB

Open AccessArticle

Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664

by Hironaga Akita and Akinori Matsushika

Fermentation 2024, 10(7), 331; https://doi.org/10.3390/fermentation10070331 - 25 Jun 2024

Viewed by 112

Abstract

The thermotolerant yeast Pichia kudriavzevii (previously known as Issatchenkia orientalis), can produce ethanol from a variety of carbon sources and grows at around 45 °C. Thus, this yeast is considered a useful biocatalyst for producing ethanol from lignocellulose through simultaneous saccharification and [...] Read more.

The thermotolerant yeast Pichia kudriavzevii (previously known as Issatchenkia orientalis), can produce ethanol from a variety of carbon sources and grows at around 45 °C. Thus, this yeast is considered a useful biocatalyst for producing ethanol from lignocellulose through simultaneous saccharification and fermentation (SSF). SSF has several advantages, such as a simplified manufacturing process, ease of operation and reduced energy input. Using P. kudriavzevii NBRC1279 and NBRC1664, we previously succeeded in producing ethanol through SSF; however, the extent to which inhibitors by-produced from lignocellulose hydrolysis affect the growth and ethanol productivity of the two strains remains to be investigated. In this study, to better understand the inhibitor tolerance capacity of the two strains, spot assay, growth experiment, real-time quantitative PCR (RT-qPCR) analysis and multiple sequence alignment analysis were carried out. When P. kudriavzevii NBRC1279 and NBRC1664, as well as Saccharomyces cerevisiae BY4742 as a control, were cultured on SCD plates containing 17% ethanol, 42 mM furfural, 56 mM 5-hydroxymethylfurfural (HMF) or 10 mM vanillin, only P. kudriavzevii NBRC1664 was able to grow under all conditions. Moreover, the inhibitor tolerance capacity of P. kudriavzevii NBRC1664 was greater than those of other strains using SCD medium containing the same concentrations of various inhibitors. When an RT-qPCR analysis of seven gene sequences from aldehyde dehydrogenase and the aldehyde dehydrogenase family protein (ADHF) was performed using P. kudriavzevii NBRC1664 cultivated in the presence of 56 mM HMF, ADHF1 and ADHF2 were up-regulated in the early logarithmic growth phase. Moreover, a multiple sequence alignment of the amino acid sequences of ADHF1, ADHF2 and the known ADH suggested that ADHF1 and ADHF2 may catalyze the reversible NAD⁺-dependent oxidation of HMF. Our data may be useful for future studies on the metabolic engineering of more useful strains for ethanol production from lignocellulose. Full article

(This article belongs to the Special Issue Metabolic Engineering of Yeast for the Production of Fuels and Chemicals)

16 pages, 1488 KiB

Open AccessArticle

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

by Hyun-Ju Han, Min Nyeong Ko, Chan Seong Shin and Chang-Gu Hyun

Fermentation 2024, 10(7), 330; https://doi.org/10.3390/fermentation10070330 - 25 Jun 2024

Viewed by 270

Abstract

In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, [...] Read more.

In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, and TSB 5) and sucrose (Sucrose 1, Sucrose 3, and Sucrose 5) for 1, 3, and 5 days, respectively. Stevia ferments showed higher DPPH and ABTS radical scavenging capacity compared to samples incubated with sucrose for 5 days, and all six ferments inhibited nitric oxide production in a concentration-dependent manner in LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids (including rubusoside, steviolbioside, and rebadioside derivatives), dulcoside A, and phlomisoside II, which are indicators of stevia, as well as five flavonoids, four phenolic acids, and four fatty acids. We also identified the microbial community during fermentation via the next-generation sequencing of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) gene for fungi. The results showed that TSB 1 and Sucrose 1 ferments were dominated by the pathogens Enterococcus hirae (58.93%) and Cronobacter sakazakii (80.92%), while samples fermented for more than 3 days were pathogen-free and dominated by lactic acid bacteria such as Pediococcus stilesii (73.37%). Microbial community analysis using the ITS region showed that Saccharomycopsis fibuligera, classified as a yeast rather than a mold, dominated the stevia fermentation regardless of the fermentation duration. In particular, the microbial community of the fermentation with a sucrose solution was dominated by S. fibuligera by more than 99% throughout the fermentation periods of 1, 3, and 5 days. Finally, to apply the stevia ferments topically to human skin, skin irritation tests were performed on 30 volunteers. The results showed that the highly concentrated extracts (1 mg/mL) of all six stevia ferments were hypoallergenic. Taken together, these findings suggest that barley nuruk fermented from stevia leaves with a sucrose solution offers promise as a natural ingredient for use in functional foods and cosmetics. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)

13 pages, 1289 KiB

Open AccessArticle

Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

by Liming Xie, Kangjie Yu, Xiongjun Xiao, Ziyun Wei, Rong Xiong, Yong Du, Yajun Li and Yi Ma

Fermentation 2024, 10(7), 329; https://doi.org/10.3390/fermentation10070329 - 25 Jun 2024

Viewed by 258

Abstract

In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simulated liquid for fermentation. The yeast [...] Read more.

In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simulated liquid for fermentation. The yeast quantity, reducing sugar content, and ethanol volume fraction in the fermentation system were determined every 24 h. Nonlinear fitting of the measured values was carried out using classical Logistic, SGompertz, Boltzmann, and DoseResp models. Additionally, the aroma components of the wine were analyzed by GC-MS. The results indicate that the Logistic model performs best in terms of yeast growth kinetics, whereas the DoseResp and Boltzmann models exhibit the same fitting performance for reducing sugar consumption, both superior to the Logistic model, and the Boltzmann model shows the best-fitting performance for ethanol production. All optimal models have fitting coefficients (R² values) above 0.99, demonstrating that different contents of g-IDY can effectively complete fermentation. Furthermore, all three fitting models can effectively describe the fermentation process using g-IDY. The use of g-IDY can increase the content of ethyl phenylacetate and phenylethanol, which can be employed to enhance the aroma of wine. Full article

(This article belongs to the Section Fermentation Process Design)

► Show Figures

Figure 1

27 pages, 6172 KiB

Open AccessArticle

Research on the Composting Technology of Cattle and Sheep Manure Based on Intelligent and Efficient Composting Equipment and the Evaluation Standard of Decomposition Degree

by Lide Su, Kailin Ren, Yong Zhang and Longfei Zhang

Fermentation 2024, 10(7), 328; https://doi.org/10.3390/fermentation10070328 - 22 Jun 2024

Viewed by 207

Abstract

The Inner Mongolia Autonomous Region is a crucial area in China with a significant advantage in animal husbandry, particularly in cattle and sheep farming. However, the disposal of the large quantities of manure produced during farming has severely impacted the industry’s healthy development. [...] Read more.

The Inner Mongolia Autonomous Region is a crucial area in China with a significant advantage in animal husbandry, particularly in cattle and sheep farming. However, the disposal of the large quantities of manure produced during farming has severely impacted the industry’s healthy development. Proper treatment of the manure can convert it into organic fertilizer beneficial to farmland; otherwise, it will cause substantial environmental pollution. This study focuses on existing composting equipment and addresses the issues of cattle and sheep manure mixture ratios and compost maturity evaluation. Through experiments on the mixture of cattle and sheep manure, the optimal ratio for converting cattle and sheep manure into organic fertilizer was determined. Additionally, a fuzzy mathematical evaluation model was employed, along with experimental data, to establish a comprehensive evaluation system for aerobic compost maturity based on multiple indicators, revealing the variation patterns of maturity levels under different mixture ratios. The test results revealed that the composting equipment effectively controls the composting process, shortens the composting cycle, ensures the complete decomposition of organic matter, and meets national standards for livestock and poultry manure treatment. Regarding temperature and humidity, oxygen concentration, seed germination rate, pH value, electrical conductivity (EC), nitrogen, phosphorus, potassium content, and carbon-to-nitrogen ratio, the mixed compost of cattle and sheep manure in various ratios met the relevant standards for agricultural application. Various ratios of organic fertilizers containing cattle and sheep manure significantly promoted the growth of maize, wheat, and mung bean crops. Specifically, the compost decomposition cycle was shortest when sheep and cattle dung were mixed at a ratio of 2:1, while it was longest for all cattle dung. Finally, a fuzzy mathematical comprehensive evaluation model was established by selecting four indicators: water content, carbon-to-nitrogen ratio, apparent score, and germination index. The study demonstrates that the equipment and method offer significant advantages in efficiently treating cattle and sheep manure and producing organic fertilizer, thereby providing strong support for the sustainable development of animal husbandry. Full article

(This article belongs to the Section Industrial Fermentation)

16 pages, 312 KiB

Open AccessArticle

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir

by Mansi Jayantikumar Limbad, Noemi Gutierrez Maddox, Nazimah Hamid and Kevin Kantono

Fermentation 2024, 10(7), 327; https://doi.org/10.3390/fermentation10070327 - 21 Jun 2024

Viewed by 327

Abstract

Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play [...] Read more.

Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties of the new product being developed. The principal objective of this study was to determine the functional properties of the microorganisms identified and characterized from kefir, CWK, and sourdough fermented with coconut water kefir (CWKS), such as Limosilactobacillus fermentum, Lactiplantibacillus plantarum, L. fusant, L. reuteri, L. kunkeei, Acetobacter aceti, A. lovaniensis, A. pasteurianus, Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii, and C. colliculosa. In addition to identifying functional properties, such as glutamic acid production, phytase production, phytic acid degradation, and exopolysaccharide production, from this study, it was found that significantly high quantities of glutamic acid, exopolysaccharide, and phytase enzyme were detected in two LAB isolates, Limosilactobacillus fermentum and Lactiplantibacillus plantarum. Full article

(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)

Journal Menu

Journal Browser

Fermentation, Volume 10, Issue 7 (July 2024) – 10 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI