Fermentation trip: amazing microbes, amazing metabolisms

Feng, Rong; Chen, Liang; Chen, Keping

doi:10.1007/s13213-018-1384-5

Cited by 33 publications

(12 citation statements)

References 114 publications

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“…Microbe-microbe interactions are widespread in the multispecies food fermentation. The coexistence of microorganisms in the same ecological niche can lead to positive or negative interactions, affecting their growth patterns, adaptation, and ability to synthesize proteins and metabolites ( Bertrand et al, 2014 ; Feng et al, 2018 ; Nai and Meyer, 2018 ). During the fermentation process of Fukuyama pot vinegar (liquid-state fermentation), LAB and yeasts are mutually beneficial ( Furukawa et al, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

et al. 2022

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The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria. In this study, the top-down (in situ) and bottom-up (in vitro) approaches were employed to reveal the interaction of AAB and LAB in SSF of Shanxi aged vinegar (SAV). The results of high-throughput sequencing indicates that Acetobacter pasteurianus and Lactobacillus helveticus are the predominant species of AAB and LAB, respectively, and they showed negative interrelationship during the fermentation. A. pasteurianus CGMCC 3089 and L. helveticus CGMCC 12062, both of which were isolated from fermentation of SAV, showed no nutritional competition when they were co-cultured in vitro. However, the growth and metabolism of L. helveticus CGMCC 12062 were inhibited during SSF due to the presence of A. pasteurianus CGMCC 3089, indicating an amensalism phenomenon between these two species. The transcriptomic results shows that there are 831 differentially expressed genes (|log2 (Fold Change)| > 1 and, p ≤ 0.05) in L. helveticus CGMCC 12062 under co-culture condition comparing to its mono-culture, which are mainly classified into Gene Ontology classification of molecular function, biological process, and cell composition. Of those 831 differentially expressed genes, 202 genes are up-regulated and 629 genes are down-regulated. The down-regulated genes were enriched in KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism. The transcriptomic results for A. pasteurianus CGMCC 3089 under co-culture condition reveals 529 differentially expressed genes with 393 up-regulated and 136 down-regulated, and the genes within KEGG pathways of sugar, amino acid, purine, and pyrimidine metabolism are up-regulated. Results indicate an amensalism relationship in co-culture of A. pasteurianus and L. helveticus. Therefore, this work gives a whole insight on the interaction between the predominant species in SSF of cereal vinegar from nutrient utilization, endogenous factors inhibition and the regulation of gene transcription.

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Section: Introductionmentioning

confidence: 99%

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

et al. 2022

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“…When the inoculum size was increased, the fermentation strains multiplied rapidly, accelerating fermentation and CaCO 3 degradation. However, too much inoculum could cause more organic acids to be secreted prematurely, inhibiting strain growth and protease activity ( 26 ) and reducing small peptide and organic acid contents. Additionally, microorganisms have an enriching effect on mineral elements.…”

Section: Resultsmentioning

confidence: 99%

Complexation of multiple mineral elements by fermentation and its application in laying hens

Chen

Heng

et al. 2022

Front. Nutr.

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To overcome the problems with current mineral supplements for laying hens including low absorption, mineral antagonism, and high cost, we developed mineral element fermentation complexes (MEFC) by synergistically fermenting bean dregs and soybean meal with strains and proteases and complexing with mineral elements. The fermentation complexation process was optimized based on the small peptide and organic acid contents and the complexation rate of mineral elements after fermentation. The optimal conditions were as follows: the total inoculum size was 5% (v/w), 15% (w/w) wheat flour middling was added to the medium, and mineral elements (with 4% CaCO3) were added after the completion of aerobic fermentation, fermentation at 34°C and 11 days of fermentation. Under these conditions, the complexation rates of Ca, Fe, Cu, Mn, and Zn were 90.62, 97.24, 73.33, 94.64, and 95.93%, respectively. The small peptide, free amino acid, and organic acid contents were 41.62%, 48.09 and 183.53 mg/g, respectively. After 60 days of fermentation, 82.11% of the Fe in the MEFC was ferrous ions, indicating that fermentation had a good antioxidant effect on ferrous ion, and the antioxidant protection period was at least 60 days. Fourier transform infrared spectroscopy showed that the mineral ions were complexed with amino and carboxyl groups. The added mineral elements promoted microbial growth, protein degradation, and organic acid secretion and significantly improved fermentation efficiency. Animal experiments showed that MEFC had positive effects on several parameters, including production performance (average daily feed intake, P < 0.05; egg production rate, P < 0.05; and average egg weight, P < 0.05), mineral absorption, intestinal morphology (villus height to crypt depth ratio in the jejunum and ileum, P < 0.05), and blood routine and biochemical indexes (red blood cells, P < 0.05; hemoglobin, P < 0.05). This study provides theoretical support for the development of mineral complexes for laying hens via fermentation.

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“…Given the limited quantity of bioactive metabolites produced by various microorganisms, including actinomycetes, the applications of fermentation have received merited attention by pharmaceutical entities due to its feasibility for maximizing the production of the most commercial clinical drugs [ 84 ]. Fermentation is a biological process; it mostly involves microorganisms that regulate the enzymatic conversion of complex molecules into simple compounds [ 87 ]. In drug production, its pathway diverges conventionally into submerged/liquid fermentation (SmF) and solid-state fermentation (SSF) [ 88 , 89 , 90 ].…”

Section: Fermentation and Extraction Of Bioactive Compounds From Acti...mentioning

confidence: 99%

Marine Actinomycetes Associated with Stony Corals: A Potential Hotspot for Specialized Metabolites

et al. 2022

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Microbial secondary metabolites are an important source of antibiotics currently available for combating drug-resistant pathogens. These important secondary metabolites are produced by various microorganisms, including Actinobacteria. Actinobacteria have a colossal genome with a wide array of genes that code for several bioactive metabolites and enzymes. Numerous studies have reported the isolation and screening of millions of strains of actinomycetes from various habitats for specialized metabolites worldwide. Looking at the extent of the importance of actinomycetes in various fields, corals are highlighted as a potential hotspot for untapped secondary metabolites and new bioactive metabolites. Unfortunately, knowledge about the diversity, distribution and biochemistry of marine actinomycetes compared to hard corals is limited. In this review, we aim to summarize the recent knowledge on the isolation, diversity, distribution and discovery of natural compounds from marine actinomycetes associated with hard corals. A total of 11 new species of actinomycetes, representing nine different families of actinomycetes, were recovered from hard corals during the period from 2007 to 2022. In addition, this study examined a total of 13 new compounds produced by five genera of actinomycetes reported from 2017 to 2022 with antibacterial, antifungal and cytotoxic activities. Coral-derived actinomycetes have different mechanisms of action against their competitors.

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Fermentation trip: amazing microbes, amazing metabolisms

Cited by 33 publications

References 114 publications

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Complexation of multiple mineral elements by fermentation and its application in laying hens

Marine Actinomycetes Associated with Stony Corals: A Potential Hotspot for Specialized Metabolites

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