Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang

Wang, Chan; Song, Xiaojuan; Li, Cuiqin; He, Laping; Wang, Xiao; Zeng, Xuefeng

doi:10.1016/j.foodchem.2022.134488

Cited by 19 publications

(12 citation statements)

References 32 publications

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“…1(a)). Temperature not only affects the growth of microorganisms but also affects the activity of various enzymes in the biosynthetic pathway, 31 so the most suitable temperature for strain accumulation is not necessarily the most suitable temperature for strain growth, and here the most suitable temperature for DL‐X01 EGT production is 30 °C. Figure 1(b) showed that EGT accumulated rapidly after 3 days, reaching a maximum content on the 4th day of fermentation.…”

Section: Resultsmentioning

confidence: 99%

Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01

Xiong,

Guo,

Xue

et al. 2024

J Sci Food Agric

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BACKGROUNDErgothioneine (EGT) is a high‐value food functional factor that cannot be synthesized by humans and other vertebrates, and the low yield limits its application.RESULTSIn this study, the optimal fermentation temperature, fermentation time, initial pH, inoculum age, and inoculation ratio on EGT biosynthesis of Rhodotorula mucilaginosa DL‐X01 were optimized. In addition, the effects of three key precursor substances – histidine, methionine, and cysteine – on fungal EGT synthesis were verified. The optimal conditions were further obtained by response surface optimization. The EGT yield of R. mucilaginosa DL‐X01 under optimal fermentation conditions reached 64.48 ± 2.30 mg L−1 at shake flask fermentation level. Finally, the yield was increased to 339.08 ± 3.31 mg L−1 (intracellular) by fed‐batch fermentation in a 5 L bioreactor.CONCLUSIONTo the best of our knowledge, this is the highest EGT yield ever reported in non‐recombinant strains. The fermentation strategy described in this study will promote the efficient biosynthesis of EGT in red yeast and its sustainable production in the food industry. © 2024 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01

Xiong,

Guo,

Xue

et al. 2024

J Sci Food Agric

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“…The hydrocarbon concentration in beef increased from 689.940 μg/100 g to 917.386 μg/100 g after ST cooking, combined with Table S1 , hydrocarbons such as copaene, β-sesquiphellandrene, β-bisabolene, β-elemene, zingiberene increased significantly. Wang, et al [ 1 ] found that HST has high levels of terpenes, including β-sesquiphellandrene, β-myrcene, β-elemene, β-bisabolene, α-pinene, α-farnesene, D-limonene, copaene, and α-curcumene, were mainly derived from raw materials and excipients, such as tomatoes, red peppers. At the same time, the concentration of esters in beef increased from 689.940 µg/100 g to 917.386 μg/100 g after cooking in ST.…”

Section: Resultsmentioning

confidence: 99%

“…The beef hind leg meat (topside) used is from Chinese yellow cattle aged 2–3 year (live weight 450 ± 50 kg) provided by Chongqing Hengdu Agricultural Development Co., Ltd. (Chongqing, China), transported to the laboratory in an ice box, trimmed of visible connective and adipose tissues and stored at 4 °C. The process of ST was referred to the report [ 1 ]. The details are as follows: tomato mixed with other ingredients, including glutinous rice powder (2%, w / w ), salt (2%, w / w ), red rice (2.5%, w / w ), white wine (5%, v, w), crushed fresh red pepper (20%, w / w ), ginger (8%, w / w ), and garlic (4%, w / w ), and the mixture was sterilized (90 °C, 15 min).…”

Section: Methodsmentioning

confidence: 99%

“…Guizhou Suantang (ST) is a traditional hot and sour soup in southwestern China. It has a long history and unique flavor [ 1 ]. Amongst ST products, the China Food Association has recognized Kaili Hong Suantang (HST), a conventional fermented hot and sour soup made from anaerobically fermented tomatoes and chili peppers, is a Guizhou specialty [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Process Parameters on the Quality of Suantang Beef

Liu

Wang²,

Li³

et al. 2022

Foods

Self Cite

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Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef–ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef–ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef.

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“…However, in order to produce feeds with high protein contents, fermentation parameters, such as optimization of medium composition, culture conditions, need to be continuously optimized to achieve the desired purpose. The response surface methodology is widely used in process optimization studies since it can allow researchers to evaluate the interactions between factors, quickly identify the relationships between factors, and response values and conclude the best optimization parameters [14,15]. Based on the properties of Candida utilis, we selected industrial waste, glucose master liquor, and a corn byproduct, corn steep liquor, as fermentation substrates to produce forage protein feed; this approach not only turns waste into a valuable product but is also a step in the right direction in tackling the problem of environmental pollution.…”

Section: Introductionmentioning

confidence: 99%

Integrated Microbiome and Metabolomics Analysis of the Effects of Dietary Supplementation with Corn-Steep-Liquor-Derived Candida utilis Feed on Black Pigs

Qi,

Wang,

Wang

et al. 2024

Animals

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In this experiment, glucose master liquor and corn steep liquor were used as carbon and nitrogen sources, and Candida utilis was used as a strain to ferment yeast feed. The OD value and number of yeast cells were used as response values to optimize the medium components of the yeast feed through a response surface methodology. The optimal medium components were a glucose master liquor concentration of 8.3%, a corn steep liquor concentration of 1.2%, and a KH2PO4 concentration of 0.14%. Under this condition of fermentation, the OD value was 0.670 and the number of yeast cells was 2.72 × 108/mL. Then, we fed Candida utilis feed to Dongliao black piglets, and the effects of the yeast feed on the piglets’ growth performance, fecal microbiota, and plasma metabolic levels were investigated through 16S rDNA sequencing and metabolomics. In total, 120 black piglets with an average initial weight of 6.90 ± 1.28 kg were randomly divided into two groups. One group was fed the basic diet (the CON group), and the other was supplemented with 2.5% Candida utilis add to the basic diet (the 2.5% CU group). After a pre-feeding period, the formal experiments were performed for 21 days. The results showed that the addition of Candida utilis to the diet did not affect growth performance compared with the control group. Meanwhile, no significant differences were observed in the serum biochemical indices. However, piglets in the 2.5% CU group had a significantly altered fecal microbiota, with an increased abundance of Clostridium_sensu_stricto_1, Lactobacillus, and Muribaculaceae_unclassified. Regarding the plasma metabolome, the 12 differential metabolites detected were mainly enriched in the histidine, tryptophan, primary bile acid, and caffeine metabolic pathways. Regarding the integrated microbiome–metabolome analysis, differential metabolites correlated with fecal flora to variable degrees, but most of them were beneficial bacteria of Firmicutes. Collectively, dietary Candida utilis feed had no adverse effect on growth performance; however, it played an important role in regulating fecal flora and maintaining metabolic levels.

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Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang

Cited by 19 publications

References 32 publications

Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01

Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01

Effects of Process Parameters on the Quality of Suantang Beef

Integrated Microbiome and Metabolomics Analysis of the Effects of Dietary Supplementation with Corn-Steep-Liquor-Derived Candida utilis Feed on Black Pigs

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