In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentatio...In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.展开更多
Objectives:Limosilactobacillus reuteri is a beneficial Lactobacillus widely used in foods and supplements to promote overall health.Some studies also suggest it supports skin health and prevents allergies and cardiova...Objectives:Limosilactobacillus reuteri is a beneficial Lactobacillus widely used in foods and supplements to promote overall health.Some studies also suggest it supports skin health and prevents allergies and cardiovascular disease.However,research on its skin-protective effects against photoaging has not been conducted.This study evaluated the potential of culture broths fromthree L.reuteri strains(DS0333,DS0384,and DS0385)to inhibit skin photoaging.Methods:To assess their anti-photoaging potential,the culture broths were examined for antioxidant capacity,melanin inhibition,and collagen synthesis promotion.Radical scavenging activity was tested using 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)assays.The biosynthetic activity of melanin and associated protein markers involved in melanogenesis was examined in a B16F10 mouse melanoma model.Type I procollagen synthesis and matrix metalloproteinase-1(MMP-1)inhibition were evaluated in ultraviolet B(UVB)-damaged human dermal fibroblasts(HDFs).Results:The culture broths exhibited concentrationdependent antioxidant activity and significantly suppressed melanin synthesis triggered byα-melanocyte-stimulating hormone(α-MSH).Transcription factors involved inmelanogenesis,namelymicrophthalmia-associated transcription factor(MITF),tyrosinase-related protein 1(TRP-1),and 2(TRP-2),were significantly downregulated following treatment.Treatment with culture broths also enhanced type I procollagen production and inhibited MMP-1 activity and protein expression in UVB-exposed HDFs.Among the strains,DS0333 demonstrated the strongest efficacy and was further investigated.It enhanced the proliferation of skin cells and attenuated the levels of age-associated markers such as MMP-1,mitogen-activated protein kinase(MAPK),and activator protein 1(AP-1).High-performance liquid chromatography(HPLC)analysis identified phenyllactic acid(PLA)as the predominant active compound.Conclusions:These results indicate that DS0333 culture broth exhibits strong anti-aging effects and can be applied in functional cosmetics aimed at promoting skin health.展开更多
BACKGROUND The unique survival environment of Helicobacter pylori(H.pylori)presents challenges in establishing appropriate in vitro culture conditions.The fastidious nature of H.pylori and its relatively low growth ra...BACKGROUND The unique survival environment of Helicobacter pylori(H.pylori)presents challenges in establishing appropriate in vitro culture conditions.The fastidious nature of H.pylori and its relatively low growth rate emphasize the need for customized culture conditions,which are essential for both research and clinical applications.AIM To identify the optimal liquid culture medium for H.pylori using both reference and clinical strains.METHODS Nine H.pylori strains were incubated in 10 different broth media commonly used for bacterial cultures under microaerophilic conditions.Bacterial concentrations were estimated using serial dilutions and the pour plate method.A range of H.pylori initial inoculum concentrations was tested for each strain.For growth evaluation,optical density at 600 nm was measured at 24,48,and 72 hours.The growth trends of H.pylori were compared among strains and media.RESULTS All H.pylori strains grew successfully over time,regardless of the initial inoculum concentration.The specific growth trends and the broth that yielded the highest optical density value at each time point varied with strain.The reference strains(H.pylori 26695,ATCC 43504,and J99)consistently exhibited robust growth,whereas the clinical strains displayed distinct media preferences.Overall,bacterial growth was higher in chopped meat carbohydrate broth,Columbia broth,and fastidious anaerobe broth than in Brucella broth after 72 hours.CONCLUSION Chopped meat carbohydrate broth was the most effective for H.pylori liquid culture,and Columbia broth and fastidious anaerobe broth also supported greater growth than Brucella broth.展开更多
Aim A liquid chromatographic method for the determination ofcandicidin/FR-008 and related components in fermentation broth has been developed. Methods Therewere four major components in the candicidin/FR-008 complex, ...Aim A liquid chromatographic method for the determination ofcandicidin/FR-008 and related components in fermentation broth has been developed. Methods Therewere four major components in the candicidin/FR-008 complex, which were separated by HPLC under thefollowing conditions: SB-C8 column (4.6 mm x 250 mm, 5 μm) was used, the mobile phase consisted ofacetonitrileam-monium acteate (20 mmol·L^(-1) , pH 4.0) (40:60, V/V) , with a flow rate of 1 .0mL·min^(-1) , the UV detection wavelength was 380 nm, and the whole process was performed at 25℃ .Results The linearity was obtained in the range of 6.25 - 500 μg· mL^(-1) candicidin/FR-008 withthe regression equation of Y = 20 461 x + 30 748 and the correlation coefficient of 0.999 1. Theinstrument precision was 1.84% and the method precision was 3.8%. Conclusion This method isaccurate, rapid and simple; it can be used for determination of candicidin/FR-008 and relatedcomponents in fermentation broth.展开更多
To improve the nutritional value and the palatability of air-dried rice straw, culture broth of the lactic acid bacteria community SFC-2 was used to examine the effects of two different treatments, fermentation and ad...To improve the nutritional value and the palatability of air-dried rice straw, culture broth of the lactic acid bacteria community SFC-2 was used to examine the effects of two different treatments, fermentation and adsorption. Air-dried and chopped rice straw was treated with either fermentation for 30 d after adding 1.5 L nutrient solution（50 m L inocula L–1, 1.2×1012 CFU m L–1 inocula） kg–1 straw dry matter, or spraying a large amount of culture broth（1.5 L kg–1 straw dry matter, 1.5×1011 CFU m L–1 culture broth） on the straw and allowing it to adsorb for 30 min. The feed quality and aerobic stability of the resulting forage were examined. Both treatments improved the feed quality of rice straw, and adsorption was better than fermentation for preserving nutrients and improving digestibility, as evidenced by higher dry matter（DM） and crude protein（CP） concentrations, lower neutral detergent fiber（NDF）, acid detergent fiber（ADF） and NH3-N concentrations, as well as higher lactic acid production and in vitro digestibility of DM（IVDMD）. The aerobic stability of the adsorbed straw and the fermented straw was 392 and 480 h, respectively. After being exposed to air, chemical components and microbial community of the fermented straw were more stable than the adsorbed straw.展开更多
AIM： Methicillin-resistant Staphylococcus aureus （MRSA） is a pathogenic bacterium that causes both hospital- and community-acquired infections, and for which single-drug treatments are becoming less efficient. Rhiz...AIM： Methicillin-resistant Staphylococcus aureus （MRSA） is a pathogenic bacterium that causes both hospital- and community-acquired infections, and for which single-drug treatments are becoming less efficient. Rhizoma coptidis has been used for more than two thousand years in China to treat diarrhea, fever, and jaundice. In this study, the anti-MRSA activity of Rhizoma coptidis is examined and its effective components sought. METHODS： The mecA and norA genes were determined by PCR amplification and sequencing. Drug susceptibility of Staphylococcus aureus ATCC43300 was performed using the VITEK2 compact system. The chemical fingerprint of Rhizoma coptidis was investigated using HPLC and preparative liquid chromatography, and the anti-MRSA activity was determined using an improved broth microdilution method. RESULTS： The drug susceptibility test revealed that the penicillin-binding protein phenotype of the strain changed in comparison to penicillin-sensitive Staphylococcus aureus. Ten batches of Rhizoma coptidis showed anti-MRSA activity on the norA-negative Staphylococcus aureus strain, as well as the strain that contained a norA gene. The spectrum-effect relationship revealed that the berberine alkaloids were the effective components, within which berberine, coptisine, palmatine, epiberberine,, and jatrorrhizine were the major components. CONCLUSION： This study lays a foundation for in vivo studies of Rhizoma eoptidis and for the development of multi-component drugs.展开更多
To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were ana...To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.展开更多
[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration...[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.展开更多
The aim of this study was to design a new emulsion liquid membrane(ELM)system for the separation of succinic acid from aqueous solutions.The concentration of succinic acid varied from 20 to 60 mmol·L^(-1).The pre...The aim of this study was to design a new emulsion liquid membrane(ELM)system for the separation of succinic acid from aqueous solutions.The concentration of succinic acid varied from 20 to 60 mmol·L^(-1).The prepared ELM system includes tributylamine(TBA)as a carrier,commercial kerosene as a solvent,Span 80 as a surfactant,and Na2CO3as a stripping agent.In order to control the membrane swelling,different values of cyclohexanone were added to the membrane phase.The effect of various empirical variables on the extraction of the succinic acid such as acid concentration in the feed solution,initial feed concentration,carrier concentration,the stirring speed of the extraction,Na2CO3,surfactant,and cyclohexanone concentrations,and treat ratio in the ELM system.The best result was obtained when TBA was used as the carrier.The final acid extraction efficiency was independent of pH variations of the aqueous feed solution.The extraction of succinic acid solution with a concentration of 40 mmol·L^(-1)was improved by increasing the treat ratio 1:7-1:3,stripping phase concentration 0.5-1.5 mol·L^(-1),stirring speed 300-500 r·min^(-1)and cyclohexanone concentration in the membrane phase 1.2-1.6 mol·L^(-1).No considerable effect on the extraction rate was observed for the carrier concentration in the membrane phase.But,the surfactant concentration in the feed phase showed a dual effect on the extraction efficiency.展开更多
The feasibility of ethanol separation from ethanol-water solution saturated with glucose by gas strippingis showil theoretically and experimentally. The effects of glucose on the saturated vapor pressure of ethanol, a...The feasibility of ethanol separation from ethanol-water solution saturated with glucose by gas strippingis showil theoretically and experimentally. The effects of glucose on the saturated vapor pressure of ethanol, and thatof operating temperature and gas stripping flow rates, K/G, on Stripping result are discussed.展开更多
Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposin...Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.展开更多
Reliable transport of Campylobocter jejuni isolates is critical to microbial epidemiology research, especially in developing countries without a good temperature control mailing system. Various factors, including oxyg...Reliable transport of Campylobocter jejuni isolates is critical to microbial epidemiology research, especially in developing countries without a good temperature control mailing system. Various factors, including oxygen, temperature, transport medium composition, could affect the survival of C jejunL In this study, the protective effects of different ingredients in C. jejuni transport media at 4 ℃ and 25 ℃ and under aerobic condition were quantitatively evaluated respectively. The results showed that enriched medium, supplementation with 5% blood and being kept at 4 ℃ could improve the viability of different C. jejuni strains during transport. In addition, supplementation with 25 mmol/L L-fucose in Wang＇s transport medium could significantly improve the survival of C.展开更多
A number of ion-exchange resins were tested on their capacity to adeorb citric acid,among them resin 335, D315, Amberlite IRA-35 andIRA-68 exhibited higher adsorptioncapacity We Chose resin 335 and D315 to be used for...A number of ion-exchange resins were tested on their capacity to adeorb citric acid,among them resin 335, D315, Amberlite IRA-35 andIRA-68 exhibited higher adsorptioncapacity We Chose resin 335 and D315 to be used for extraction of citric acid fromfermentation broth, followed by elution with 10% ammonia liquor decoloration with K-15 carbon and removal of ammonia with resin 732, converting citrate to free citric acidwith a concentration of 10% and on amount of readily carbonizable substance meetingthe GB 8269-87 standard.展开更多
Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product.This study introduces a novel staining technique that allows differentiation ...Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product.This study introduces a novel staining technique that allows differentiation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus within sodium alginate(SA)encapsulated microspheres without altering the SA structure.Encapsulation efficiencies were 88.41%for L.rhamnosus and 82.68%for S.xylosus,with the staining technique enhancing thermal stability.Co-fermentation in pork broth resulted in significant increases in organic acids(e.g.,lactic acid from 3.209 g/L to 8.673 g/L and acetic acid),thereby improving sensory attributes.Amino acid analysis revealed substantial increases in essential amino acids,including glutamic acid(from 7.493 mg/100 g to 27.422 mg/100 g)and glycine(from 12.435 mg/100 g to 30.632 mg/100 g),which contributed to an improved nutritional profile.Furthermore,significant increases in volatile compounds,such as isophorone(up to 148.25μg/L),1-Octanol(up to 39.02μg/L),and benzaldehyde(up to 570.84μg/L),enriched the aroma of the pork broth.SA encapsulation maintained probiotic viability throughout the extended fermentation period,while strain interactions further enriched both nutritional and flavour profiles.These findings highlight the potential of SA encapsulation combined with co-fermentation to optimize the sensory and nutritional qualities of fermented foods.展开更多
The scientific rationale behind the health benefits of traditional broths is poorly understood.We hypothesized that nutrients in chicken broth self-assemble into functional micro/nanoparticles(MNPs)during cooking,with...The scientific rationale behind the health benefits of traditional broths is poorly understood.We hypothesized that nutrients in chicken broth self-assemble into functional micro/nanoparticles(MNPs)during cooking,with their physicochemical structure governing bioactivity.This study aimed to elucidate Beijing-you chicken broth’s intrinsic"nutrient-structure-function"relationships.The stewed chicken broth was investigated for its nutrient component,in vitro digestibility,micro/nanoparticles(MNPs)structure,and bioactivity.Results demonstrated that prolonged stewing increased chicken broth’s protein,lipid,and free amino acid contents and enhanced protein digestibility.Concurrently,self-assembled MNPs evolved from large irregular aggregates into smaller,homogeneous,and stable particles(1848.00-655.74 nm),a transition associated with reducedβ-sheet content(35.73%~27.66%).Notably,chicken broth with the highest protein digestibility exhibited optimal bioactivity in Caenorhabditis elegans(C.elegans),enhancing heat stress resistance,locomotion capacity,and energy meta-bolism(elevated Adenosine Triphosphate levels and Na+/K+-ATPase activity).Mechanistically,the chicken broth mitigated oxidative stress by reducing C.elegans reactive oxygen species levels and upregulating super-oxide dismutase,catalase,and glutathione peroxidase activities.Untargeted metabolomics further identified its modulation of fatty acidβ-oxidation and aminoacyl-tRNA biosynthesis pathways.This work demonstrated that the bioactivity of chicken broth is critically dependent on the supramolecular structure of nutrient-rich MNPs formed during cooking,providing novel insights for rationally designing functional fluid foods.展开更多
The flavor of chicken broth is composed of taste and odor,both of which are important indicators of edible quality.As a common meat processing technology,enzymatic hydrolysis appears as an effective way to improve the...The flavor of chicken broth is composed of taste and odor,both of which are important indicators of edible quality.As a common meat processing technology,enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth.But up to now,the corresponding improvement mechanism has not been fully clarified.In this study,various chicken broth products were prepared by enzymatic hydrolysis of Papain(PAP),Flavourzyme(FLA)and Protamex(PRO).Then the samples with relatively better sensory performance including PAP-1.5-0.5,FLA-0.5-1.0,PRO-2.0-0.5 were selected and subjected to flavor compounds analysis.In terms of non-volatile taste-active compounds,glutamic acid(Glu)and 5′-guanosine monophosphate(5′-GMP)were the main taste contributors,their content and equivalent umami concentration(EUC)value were higher in PAP-1.5-0.5 and PRO-2.0-0.5.Regarding volatile odor-active compounds,(E,E)-2,4-decadienal with the highest variable importance(VIP)and odor activity value(OAV)was identified as the most critical odorant,and its content was higher in PRO-2.0-0.5(41961.49±507.78μg/L)compared to other samples.Taking all factors into consideration,PRO-2.0-0.5 was regarded as the most ideal chicken broth product,which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.展开更多
Arterial hypertension(AH)is a chronic disease affecting more than one billion people worldwide and is a major risk factor for cardiovascular and kidney disease.In sub-Saharan Africa,its high prevalence and limited acc...Arterial hypertension(AH)is a chronic disease affecting more than one billion people worldwide and is a major risk factor for cardiovascular and kidney disease.In sub-Saharan Africa,its high prevalence and limited access to care make it all the more necessary to explore alternative approaches,particularly nutritional ones.In this context,the aim of this study was to assess the effects of seasoning broths formulated from natural ingredients on the regulation of cardio-renal metabolism and on various physiological parameters in rats made hypertensive by sodium overload.Forty-two male albino rats were divided into six groups:a healthy control group,an untreated hypertensive group and four hypertensive groups treated respectively with prepared aqueous solutions of furosemide 40 mg and three formulated seasoning broths(B90,B70,B50).AH was induced by 8‰saline administered for 4 weeks,followed by oral treatment with the different solutions for 28 days.Parameters studied included blood glucose,lipid profile,CK-MB marker concentration,nephrotic profile,as well as serum electrolytes.The results showed that the formulated broths,particularly B50 Seasoning Broth,significantly(p<0.05)corrected blood sugar levels and electrolyte imbalances and improved the metabolic and functional profiles of the heart and kidneys.CK-MB was also reduced,indicating a cardioprotective effect.Thus,the seasoning broths formulated,in particular B50 seasoning broth,have cardioprotective and nephroprotective properties.They could be incorporated as a functional nutritional alternative in the prevention and management of arterial hypertension and its associated metabolic complications.展开更多
More and more studies have reported the role of Paecilomyces hepiali polysaccharides in bidirectional regulation(immune enhancement and anti-inflammatory).However,there are few collaborative studies on the structure,i...More and more studies have reported the role of Paecilomyces hepiali polysaccharides in bidirectional regulation(immune enhancement and anti-inflammatory).However,there are few collaborative studies on the structure,immune enhancement,and anti-inflammatory effects of polysaccharides from the fermentation broth of P.hepiali(PHP)and the mechanisms are still unclear.The present study aimed to clarify the mechanism underlying the dual-immunomodulatory(immune enhancement and anti-inflammatory).PHP40 was precipitated with 40%ethanol from PHP40 and further purified to obtain PHP40-2.The chemical characteristics of PHP40-2 was analyzed by chemical and instrumental analyses,and the double immunomodulatory effects of RAW264.7 macrophages were investigated.PHP40-2 was a heteropolysaccharide composed of→4,6)-α-D-Glcp-(1→,→6)-α-D-Manp-(1→,α-D-Glcp-(1→,and→4)-β-D-Galp-(1→,and its molecular weight was 6.2×10^(5) Da.The nitric oxide(No)production,phagocytosis activity,and cytokine secretion were significantly increased(P<0.05)after PHP40-2 treatment;however,PHP40-2 could inhibit No production and cytokine secretion in LPS-induced RAW264.7 macrophages(P<0.05).After mRNA and protein expression analysis,toll-like receptor 4(TLR4)/nuclear factor-κB(NF-κB)signaling pathway was discovered to play an important role in the dual-immunomodulatory effects of PHP40-2.This study reveals that the fermentation broth of PHP is also a valuable resource and PHP40-2 has the potential to be developed as a novel functional food.展开更多
The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic sub...The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic substances,such as insect pro-teins,but it can also lessen the pollution associated with these waste products by reducing ammonia emissions,for example.In this study,we measured the effects of adding fruit fermentation broth(Fer)and commercial lactic acid bacteria fermentation broth(Em)to kitchen waste(KW),as deodorizing auxiliary substances,on the growth performance of black soldier fly larvae(BSFL),the intestinal flora structure of BSFL,the ammonia emis-sion from the KW substrate,and the microbial community structure of the KW substrate.We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture,increasing the growth rate by 9.96%and 7.96%,respectively.The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics,such as Lactobacillus,Lysinibacillus,and Vagococcus,which inhibited the growth of ammonifiers such as Bacillus,Oligella,Paenalcaligenes,Paenibacillus,Pseu-dogracilibacillus,and Pseudomonas,resulting in the reduction of ammonia emission in the KW substrate.Moreover,the addition of Fer or Em significantly increased the rela-tive abundances of Bacteroides,Campylobacter,Dysgonomonas,Enterococcus,and Ig-natzschineria in the gut of BSFL and increased the species diversity and richness in the K W substrate.Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF.展开更多
文摘In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.
基金supported by a Korea Innovation Foundation(INNOPOLIS)grant funded by the Korean government(Ministry of Science and ICT)through a science and technology project that opens the future of the region(grant number:2021-DD-UP-0380).
文摘Objectives:Limosilactobacillus reuteri is a beneficial Lactobacillus widely used in foods and supplements to promote overall health.Some studies also suggest it supports skin health and prevents allergies and cardiovascular disease.However,research on its skin-protective effects against photoaging has not been conducted.This study evaluated the potential of culture broths fromthree L.reuteri strains(DS0333,DS0384,and DS0385)to inhibit skin photoaging.Methods:To assess their anti-photoaging potential,the culture broths were examined for antioxidant capacity,melanin inhibition,and collagen synthesis promotion.Radical scavenging activity was tested using 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)assays.The biosynthetic activity of melanin and associated protein markers involved in melanogenesis was examined in a B16F10 mouse melanoma model.Type I procollagen synthesis and matrix metalloproteinase-1(MMP-1)inhibition were evaluated in ultraviolet B(UVB)-damaged human dermal fibroblasts(HDFs).Results:The culture broths exhibited concentrationdependent antioxidant activity and significantly suppressed melanin synthesis triggered byα-melanocyte-stimulating hormone(α-MSH).Transcription factors involved inmelanogenesis,namelymicrophthalmia-associated transcription factor(MITF),tyrosinase-related protein 1(TRP-1),and 2(TRP-2),were significantly downregulated following treatment.Treatment with culture broths also enhanced type I procollagen production and inhibited MMP-1 activity and protein expression in UVB-exposed HDFs.Among the strains,DS0333 demonstrated the strongest efficacy and was further investigated.It enhanced the proliferation of skin cells and attenuated the levels of age-associated markers such as MMP-1,mitogen-activated protein kinase(MAPK),and activator protein 1(AP-1).High-performance liquid chromatography(HPLC)analysis identified phenyllactic acid(PLA)as the predominant active compound.Conclusions:These results indicate that DS0333 culture broth exhibits strong anti-aging effects and can be applied in functional cosmetics aimed at promoting skin health.
基金Supported by the Bio&Medical Technology Development Program of the National Research Foundation Funded by the Korean Government(MSIT),No.RS-2023-00223501Hallym University Research Fund.
文摘BACKGROUND The unique survival environment of Helicobacter pylori(H.pylori)presents challenges in establishing appropriate in vitro culture conditions.The fastidious nature of H.pylori and its relatively low growth rate emphasize the need for customized culture conditions,which are essential for both research and clinical applications.AIM To identify the optimal liquid culture medium for H.pylori using both reference and clinical strains.METHODS Nine H.pylori strains were incubated in 10 different broth media commonly used for bacterial cultures under microaerophilic conditions.Bacterial concentrations were estimated using serial dilutions and the pour plate method.A range of H.pylori initial inoculum concentrations was tested for each strain.For growth evaluation,optical density at 600 nm was measured at 24,48,and 72 hours.The growth trends of H.pylori were compared among strains and media.RESULTS All H.pylori strains grew successfully over time,regardless of the initial inoculum concentration.The specific growth trends and the broth that yielded the highest optical density value at each time point varied with strain.The reference strains(H.pylori 26695,ATCC 43504,and J99)consistently exhibited robust growth,whereas the clinical strains displayed distinct media preferences.Overall,bacterial growth was higher in chopped meat carbohydrate broth,Columbia broth,and fastidious anaerobe broth than in Brucella broth after 72 hours.CONCLUSION Chopped meat carbohydrate broth was the most effective for H.pylori liquid culture,and Columbia broth and fastidious anaerobe broth also supported greater growth than Brucella broth.
文摘Aim A liquid chromatographic method for the determination ofcandicidin/FR-008 and related components in fermentation broth has been developed. Methods Therewere four major components in the candicidin/FR-008 complex, which were separated by HPLC under thefollowing conditions: SB-C8 column (4.6 mm x 250 mm, 5 μm) was used, the mobile phase consisted ofacetonitrileam-monium acteate (20 mmol·L^(-1) , pH 4.0) (40:60, V/V) , with a flow rate of 1 .0mL·min^(-1) , the UV detection wavelength was 380 nm, and the whole process was performed at 25℃ .Results The linearity was obtained in the range of 6.25 - 500 μg· mL^(-1) candicidin/FR-008 withthe regression equation of Y = 20 461 x + 30 748 and the correlation coefficient of 0.999 1. Theinstrument precision was 1.84% and the method precision was 3.8%. Conclusion This method isaccurate, rapid and simple; it can be used for determination of candicidin/FR-008 and relatedcomponents in fermentation broth.
基金supported by the National Key Technology Research and Development Program of China during the 12th Five-Year Plan period (2012BAD14B01)the Special Fund for Agro-Scientific Research in the Public Interest, China (201303080)
文摘To improve the nutritional value and the palatability of air-dried rice straw, culture broth of the lactic acid bacteria community SFC-2 was used to examine the effects of two different treatments, fermentation and adsorption. Air-dried and chopped rice straw was treated with either fermentation for 30 d after adding 1.5 L nutrient solution（50 m L inocula L–1, 1.2×1012 CFU m L–1 inocula） kg–1 straw dry matter, or spraying a large amount of culture broth（1.5 L kg–1 straw dry matter, 1.5×1011 CFU m L–1 culture broth） on the straw and allowing it to adsorb for 30 min. The feed quality and aerobic stability of the resulting forage were examined. Both treatments improved the feed quality of rice straw, and adsorption was better than fermentation for preserving nutrients and improving digestibility, as evidenced by higher dry matter（DM） and crude protein（CP） concentrations, lower neutral detergent fiber（NDF）, acid detergent fiber（ADF） and NH3-N concentrations, as well as higher lactic acid production and in vitro digestibility of DM（IVDMD）. The aerobic stability of the adsorbed straw and the fermented straw was 392 and 480 h, respectively. After being exposed to air, chemical components and microbial community of the fermented straw were more stable than the adsorbed straw.
基金supported by the National Natural Science Foundation of China(No.81073043)
文摘AIM： Methicillin-resistant Staphylococcus aureus （MRSA） is a pathogenic bacterium that causes both hospital- and community-acquired infections, and for which single-drug treatments are becoming less efficient. Rhizoma coptidis has been used for more than two thousand years in China to treat diarrhea, fever, and jaundice. In this study, the anti-MRSA activity of Rhizoma coptidis is examined and its effective components sought. METHODS： The mecA and norA genes were determined by PCR amplification and sequencing. Drug susceptibility of Staphylococcus aureus ATCC43300 was performed using the VITEK2 compact system. The chemical fingerprint of Rhizoma coptidis was investigated using HPLC and preparative liquid chromatography, and the anti-MRSA activity was determined using an improved broth microdilution method. RESULTS： The drug susceptibility test revealed that the penicillin-binding protein phenotype of the strain changed in comparison to penicillin-sensitive Staphylococcus aureus. Ten batches of Rhizoma coptidis showed anti-MRSA activity on the norA-negative Staphylococcus aureus strain, as well as the strain that contained a norA gene. The spectrum-effect relationship revealed that the berberine alkaloids were the effective components, within which berberine, coptisine, palmatine, epiberberine,, and jatrorrhizine were the major components. CONCLUSION： This study lays a foundation for in vivo studies of Rhizoma eoptidis and for the development of multi-component drugs.
基金supported by the National key research and development program(grant number 2016YFD0400705)。
文摘To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.
基金Supported by Scientific Research Fund of Beijing Educational DepartmentBeijing Higher School Personnel Teaching Program
文摘[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.
文摘The aim of this study was to design a new emulsion liquid membrane(ELM)system for the separation of succinic acid from aqueous solutions.The concentration of succinic acid varied from 20 to 60 mmol·L^(-1).The prepared ELM system includes tributylamine(TBA)as a carrier,commercial kerosene as a solvent,Span 80 as a surfactant,and Na2CO3as a stripping agent.In order to control the membrane swelling,different values of cyclohexanone were added to the membrane phase.The effect of various empirical variables on the extraction of the succinic acid such as acid concentration in the feed solution,initial feed concentration,carrier concentration,the stirring speed of the extraction,Na2CO3,surfactant,and cyclohexanone concentrations,and treat ratio in the ELM system.The best result was obtained when TBA was used as the carrier.The final acid extraction efficiency was independent of pH variations of the aqueous feed solution.The extraction of succinic acid solution with a concentration of 40 mmol·L^(-1)was improved by increasing the treat ratio 1:7-1:3,stripping phase concentration 0.5-1.5 mol·L^(-1),stirring speed 300-500 r·min^(-1)and cyclohexanone concentration in the membrane phase 1.2-1.6 mol·L^(-1).No considerable effect on the extraction rate was observed for the carrier concentration in the membrane phase.But,the surfactant concentration in the feed phase showed a dual effect on the extraction efficiency.
文摘The feasibility of ethanol separation from ethanol-water solution saturated with glucose by gas strippingis showil theoretically and experimentally. The effects of glucose on the saturated vapor pressure of ethanol, and thatof operating temperature and gas stripping flow rates, K/G, on Stripping result are discussed.
文摘Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.
基金supported by grant(2012AA101603)from the Ministry of Science Technologygrant(2011X7)from the National Institute of Food and Drug Controlgrant(81102131)from the National Natural Science Foundation of China
文摘Reliable transport of Campylobocter jejuni isolates is critical to microbial epidemiology research, especially in developing countries without a good temperature control mailing system. Various factors, including oxygen, temperature, transport medium composition, could affect the survival of C jejunL In this study, the protective effects of different ingredients in C. jejuni transport media at 4 ℃ and 25 ℃ and under aerobic condition were quantitatively evaluated respectively. The results showed that enriched medium, supplementation with 5% blood and being kept at 4 ℃ could improve the viability of different C. jejuni strains during transport. In addition, supplementation with 25 mmol/L L-fucose in Wang＇s transport medium could significantly improve the survival of C.
文摘A number of ion-exchange resins were tested on their capacity to adeorb citric acid,among them resin 335, D315, Amberlite IRA-35 andIRA-68 exhibited higher adsorptioncapacity We Chose resin 335 and D315 to be used for extraction of citric acid fromfermentation broth, followed by elution with 10% ammonia liquor decoloration with K-15 carbon and removal of ammonia with resin 732, converting citrate to free citric acidwith a concentration of 10% and on amount of readily carbonizable substance meetingthe GB 8269-87 standard.
基金supported by the National Natural Science Foundation of China(32372368).
文摘Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product.This study introduces a novel staining technique that allows differentiation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus within sodium alginate(SA)encapsulated microspheres without altering the SA structure.Encapsulation efficiencies were 88.41%for L.rhamnosus and 82.68%for S.xylosus,with the staining technique enhancing thermal stability.Co-fermentation in pork broth resulted in significant increases in organic acids(e.g.,lactic acid from 3.209 g/L to 8.673 g/L and acetic acid),thereby improving sensory attributes.Amino acid analysis revealed substantial increases in essential amino acids,including glutamic acid(from 7.493 mg/100 g to 27.422 mg/100 g)and glycine(from 12.435 mg/100 g to 30.632 mg/100 g),which contributed to an improved nutritional profile.Furthermore,significant increases in volatile compounds,such as isophorone(up to 148.25μg/L),1-Octanol(up to 39.02μg/L),and benzaldehyde(up to 570.84μg/L),enriched the aroma of the pork broth.SA encapsulation maintained probiotic viability throughout the extended fermentation period,while strain interactions further enriched both nutritional and flavour profiles.These findings highlight the potential of SA encapsulation combined with co-fermentation to optimize the sensory and nutritional qualities of fermented foods.
基金supported by the Beijing Innovation Consortium of Agriculture Research System(BAIC06-2025-BJJQ-G12)the Key R&D Program of Shandong Province,China(2022TZXD0021)National Agricultural Science and Technology Innovation Program(G2022-IFST-05,CAAS-ASTIP-2025-IFST).
文摘The scientific rationale behind the health benefits of traditional broths is poorly understood.We hypothesized that nutrients in chicken broth self-assemble into functional micro/nanoparticles(MNPs)during cooking,with their physicochemical structure governing bioactivity.This study aimed to elucidate Beijing-you chicken broth’s intrinsic"nutrient-structure-function"relationships.The stewed chicken broth was investigated for its nutrient component,in vitro digestibility,micro/nanoparticles(MNPs)structure,and bioactivity.Results demonstrated that prolonged stewing increased chicken broth’s protein,lipid,and free amino acid contents and enhanced protein digestibility.Concurrently,self-assembled MNPs evolved from large irregular aggregates into smaller,homogeneous,and stable particles(1848.00-655.74 nm),a transition associated with reducedβ-sheet content(35.73%~27.66%).Notably,chicken broth with the highest protein digestibility exhibited optimal bioactivity in Caenorhabditis elegans(C.elegans),enhancing heat stress resistance,locomotion capacity,and energy meta-bolism(elevated Adenosine Triphosphate levels and Na+/K+-ATPase activity).Mechanistically,the chicken broth mitigated oxidative stress by reducing C.elegans reactive oxygen species levels and upregulating super-oxide dismutase,catalase,and glutathione peroxidase activities.Untargeted metabolomics further identified its modulation of fatty acidβ-oxidation and aminoacyl-tRNA biosynthesis pathways.This work demonstrated that the bioactivity of chicken broth is critically dependent on the supramolecular structure of nutrient-rich MNPs formed during cooking,providing novel insights for rationally designing functional fluid foods.
基金funded by National Key R&D Program of China(Grant no.2023YFF1104003)National Natural Science Foundation of China(Grant no.32372360&32101983).
文摘The flavor of chicken broth is composed of taste and odor,both of which are important indicators of edible quality.As a common meat processing technology,enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth.But up to now,the corresponding improvement mechanism has not been fully clarified.In this study,various chicken broth products were prepared by enzymatic hydrolysis of Papain(PAP),Flavourzyme(FLA)and Protamex(PRO).Then the samples with relatively better sensory performance including PAP-1.5-0.5,FLA-0.5-1.0,PRO-2.0-0.5 were selected and subjected to flavor compounds analysis.In terms of non-volatile taste-active compounds,glutamic acid(Glu)and 5′-guanosine monophosphate(5′-GMP)were the main taste contributors,their content and equivalent umami concentration(EUC)value were higher in PAP-1.5-0.5 and PRO-2.0-0.5.Regarding volatile odor-active compounds,(E,E)-2,4-decadienal with the highest variable importance(VIP)and odor activity value(OAV)was identified as the most critical odorant,and its content was higher in PRO-2.0-0.5(41961.49±507.78μg/L)compared to other samples.Taking all factors into consideration,PRO-2.0-0.5 was regarded as the most ideal chicken broth product,which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.
文摘Arterial hypertension(AH)is a chronic disease affecting more than one billion people worldwide and is a major risk factor for cardiovascular and kidney disease.In sub-Saharan Africa,its high prevalence and limited access to care make it all the more necessary to explore alternative approaches,particularly nutritional ones.In this context,the aim of this study was to assess the effects of seasoning broths formulated from natural ingredients on the regulation of cardio-renal metabolism and on various physiological parameters in rats made hypertensive by sodium overload.Forty-two male albino rats were divided into six groups:a healthy control group,an untreated hypertensive group and four hypertensive groups treated respectively with prepared aqueous solutions of furosemide 40 mg and three formulated seasoning broths(B90,B70,B50).AH was induced by 8‰saline administered for 4 weeks,followed by oral treatment with the different solutions for 28 days.Parameters studied included blood glucose,lipid profile,CK-MB marker concentration,nephrotic profile,as well as serum electrolytes.The results showed that the formulated broths,particularly B50 Seasoning Broth,significantly(p<0.05)corrected blood sugar levels and electrolyte imbalances and improved the metabolic and functional profiles of the heart and kidneys.CK-MB was also reduced,indicating a cardioprotective effect.Thus,the seasoning broths formulated,in particular B50 seasoning broth,have cardioprotective and nephroprotective properties.They could be incorporated as a functional nutritional alternative in the prevention and management of arterial hypertension and its associated metabolic complications.
基金sponsored by Zhejiang Provincial Key Researchand Development Program(2022C04036,2023C02040)ChinaPostdoctoral Science Foundation funded project(2022M712846).
文摘More and more studies have reported the role of Paecilomyces hepiali polysaccharides in bidirectional regulation(immune enhancement and anti-inflammatory).However,there are few collaborative studies on the structure,immune enhancement,and anti-inflammatory effects of polysaccharides from the fermentation broth of P.hepiali(PHP)and the mechanisms are still unclear.The present study aimed to clarify the mechanism underlying the dual-immunomodulatory(immune enhancement and anti-inflammatory).PHP40 was precipitated with 40%ethanol from PHP40 and further purified to obtain PHP40-2.The chemical characteristics of PHP40-2 was analyzed by chemical and instrumental analyses,and the double immunomodulatory effects of RAW264.7 macrophages were investigated.PHP40-2 was a heteropolysaccharide composed of→4,6)-α-D-Glcp-(1→,→6)-α-D-Manp-(1→,α-D-Glcp-(1→,and→4)-β-D-Galp-(1→,and its molecular weight was 6.2×10^(5) Da.The nitric oxide(No)production,phagocytosis activity,and cytokine secretion were significantly increased(P<0.05)after PHP40-2 treatment;however,PHP40-2 could inhibit No production and cytokine secretion in LPS-induced RAW264.7 macrophages(P<0.05).After mRNA and protein expression analysis,toll-like receptor 4(TLR4)/nuclear factor-κB(NF-κB)signaling pathway was discovered to play an important role in the dual-immunomodulatory effects of PHP40-2.This study reveals that the fermentation broth of PHP is also a valuable resource and PHP40-2 has the potential to be developed as a novel functional food.
基金funded by the Provincial Major Scientific and Technological Innovation Projects in Shandong Province(2019JZZY010709)the Open Project of Liaocheng Universtiy Animal Husbandry Discipline(319312101-02)+1 种基金the Fundamental Research Funds for the Central Universities(2662020SKPY002)the Key Technology R&D Program of Hubei Province(2021BBA258).
文摘The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic substances,such as insect pro-teins,but it can also lessen the pollution associated with these waste products by reducing ammonia emissions,for example.In this study,we measured the effects of adding fruit fermentation broth(Fer)and commercial lactic acid bacteria fermentation broth(Em)to kitchen waste(KW),as deodorizing auxiliary substances,on the growth performance of black soldier fly larvae(BSFL),the intestinal flora structure of BSFL,the ammonia emis-sion from the KW substrate,and the microbial community structure of the KW substrate.We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture,increasing the growth rate by 9.96%and 7.96%,respectively.The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics,such as Lactobacillus,Lysinibacillus,and Vagococcus,which inhibited the growth of ammonifiers such as Bacillus,Oligella,Paenalcaligenes,Paenibacillus,Pseu-dogracilibacillus,and Pseudomonas,resulting in the reduction of ammonia emission in the KW substrate.Moreover,the addition of Fer or Em significantly increased the rela-tive abundances of Bacteroides,Campylobacter,Dysgonomonas,Enterococcus,and Ig-natzschineria in the gut of BSFL and increased the species diversity and richness in the K W substrate.Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF.
