Significance of microbial symbiotic coexistence in traditional fermentation

Furukawa, Soichi; Watanabe, Taisuke; Toyama, Hirohide; Morinaga, Yasushi

doi:10.1016/j.jbiosc.2013.05.017

Cited by 52 publications

(26 citation statements)

References 79 publications

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“…Synthetic or natural polymers, homopolymer or copolymer, are used to make three dimensional networks by molecular entanglements or by chemical crosslinking [6]. Physical or reversible hydrogels are synthesized by entanglements of polymer molecules or by hydrophobic interactions.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of chemically cross-linked polyvinyl alcohol-co-poly (methacrylic acid) hydrogels by copolymerization; a potential graft-polymeric carrier for oral delivery of 5-fluorouracil

et al. 2013

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Background of the StudyThe propose of the present work was to develop chemically cross-linked polyvinyl alcohol-co-poly(methacrylic acid) hydrogel (PVA-MAA hydrogel) for pH responsive delivery of 5-Fluorouracil (5-FU).MethodsPVA based hydrogels were prepared by free radical copolymerization. PVA has been cross-linked chemically with monomer (methacrylic acid) in aqueous medium, cross-linking agent was ethylene glycol di-methacrylate (EGDMA) and benzoyl peroxide was added as reaction initiator. 5-FU was loaded as model drug. FTIR, XRD, TGA and DSC were performed for characterization of copolymer. Surface morphology was studied by SEM. pH sensitive properties were evaluated by swelling dynamics and equilibrium swelling ratio at low and higher pH.ResultsFTIR, XRD, TGA and DSC studies confirmed the formation of new copolymer. Formulations with higher MAA contents showed maximum swelling at 7.4 pH. High drug loading and higher drug release has been observed at pH 7.4.ConclusionsThe current study concludes that a stable copolymeric network of PVA was developed with MAA. The prepared hydrogels were highly pH responsive. This polymeric network could be a potential delivery system for colon targeting of 5-FU in colorectal cancers.

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Section: Introductionmentioning

confidence: 99%

Synthesis of chemically cross-linked polyvinyl alcohol-co-poly (methacrylic acid) hydrogels by copolymerization; a potential graft-polymeric carrier for oral delivery of 5-fluorouracil

et al. 2013

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“…n nature, microbial communities are formed through metabolic and physiochemical interactions among different microorganisms (1). The pH of cereals that have ripened and dropped from the husk to the ground is neutral to alkaline (2)(3)(4).…”

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confidence: 99%

“…The pH of cereals that have ripened and dropped from the husk to the ground is neutral to alkaline (2)(3)(4). Fermentation microbes, including Saccharomyces cerevisiae, Lactobacillus lactis, and Acetobacter aceti, efficiently utilize carbohydrates in the cereals to produce organic acids (1). As a result, the microbial communities that colonize such carbohydrate-rich cereals, as well as those found in fermented foods, reduce the pH to 4.0 to 6.0.…”

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confidence: 99%

Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

Sawada

Sato

Hamajima

et al. 2015

Appl Environ Microbiol

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fIn nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeasts, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae, which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii. We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These results indicate that GlcCer from A. kawachii modifies the physiology of the yeast S. cerevisiae and demonstrate a new mechanism for cooperation between microbes in food fermentation. In nature, microbial communities are formed through metabolic and physiochemical interactions among different microorganisms (1). The pH of cereals that have ripened and dropped from the husk to the ground is neutral to alkaline (2-4). Fermentation microbes, including Saccharomyces cerevisiae, Lactobacillus lactis, and Acetobacter aceti, efficiently utilize carbohydrates in the cereals to produce organic acids (1). As a result, the microbial communities that colonize such carbohydrate-rich cereals, as well as those found in fermented foods, reduce the pH to 4.0 to 6.0. After these microbes establish an acidic pH, they can dominate the environment because they can grow faster at acidic pH values than other microbes. Therefore, these microbes must first adapt to the alkaline environment at the initial stage of colonization on cereal; such adaptation mechanisms are also crucial for industrial fermentation.Traditional alcoholic beverages are produced via the fermentation of cereals by the yeast S. cerevisiae, which can efficiently catabolize glucose to produce ethanol. However, because S. cerevisiae is incapable of hydrolyzing starch to glucose, additional biological catalysts are often added to the fermentation reaction. For example, malt catalyzes starch hydrolysis in wheat-and barleyderived beverages such as whiskey and beer. In East and Southeast Asia, various cereals fermented by fungi are widely used as starchhydrolyzing catalysts for the production of rice-derived alcoholic beverages. These include Japanese sake (5, 6) and shochu, Korean Makgeolli, and Chinese Huangjiu, as well as various other fermented foods ...

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“…Adaptation to high concentrations of heavy metals such as Cu 2+ , Zn 2+ allows metalophiles to thrive in metal‐polluted sites, providing opportunities for bioremediation and biomining under open conditions . Symbiotic microorganisms prone to form mixed‐species biofilms are useful for immobilizing cells under continuous fermentations …”

Section: Next‐generation Industrial Biotechnologymentioning

confidence: 99%

Next‐Generation Industrial Biotechnology‐Transforming the Current Industrial Biotechnology into Competitive Processes

Chen

2019

Biotechnology Journal

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The chemical industry has made a contribution to modern society by providing cost‐competitive products for our daily use. However, it now faces a serious challenge regarding environmental pollutions and greenhouse gas emission. With the rapid development of molecular biology, biochemistry, and synthetic biology, industrial biotechnology has evolved to become more efficient for production of chemicals and materials. However, in contrast to chemical industries, current industrial biotechnology (CIB) is still not competitive for production of chemicals, materials, and biofuels due to their low efficiency and complicated sterilization processes as well as high‐energy consumption. It must be further developed into “next‐generation industrial biotechnology” (NGIB), which is low‐cost mixed substrates based on less freshwater consumption, energy‐saving, and long‐lasting open continuous intelligent processing, overcoming the shortcomings of CIB and transforming the CIB into competitive processes. Contamination‐resistant microorganism as chassis is the key to a successful NGIB, which requires resistance to microbial or phage contaminations, and available tools and methods for metabolic or synthetic biology engineering. This review proposes a list of contamination‐resistant bacteria and takes Halomonas spp. as an example for the production of a variety of products, including polyhydroxyalkanoates under open‐ and continuous‐processing conditions proposed for NGIB.

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Significance of microbial symbiotic coexistence in traditional fermentation

Cited by 52 publications

References 79 publications

Synthesis of chemically cross-linked polyvinyl alcohol-co-poly (methacrylic acid) hydrogels by copolymerization; a potential graft-polymeric carrier for oral delivery of 5-fluorouracil

Synthesis of chemically cross-linked polyvinyl alcohol-co-poly (methacrylic acid) hydrogels by copolymerization; a potential graft-polymeric carrier for oral delivery of 5-fluorouracil

Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

Next‐Generation Industrial Biotechnology‐Transforming the Current Industrial Biotechnology into Competitive Processes

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