[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. T...[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.展开更多
This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated pre...This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.展开更多
Biogasification of coal is important for clean utilization of coal. Experiments on the fermentation of single lignite, single straw and their mixture were performed to explore the variation characteristics of gas prod...Biogasification of coal is important for clean utilization of coal. Experiments on the fermentation of single lignite, single straw and their mixture were performed to explore the variation characteristics of gas production potential, microbial community and methanogenic metabolic pathways of mixture. Research has shown that mixed fermentation of lignite and straw significantly promoted biomethane production. The abundance of hydrolytic acidifying functional bacteria genera (Sphaerochaeta, Lentimicrobium) in mixed fermentation was higher than that in the fermentation of single lignite and single straw. The abundance of some key CAZy metabolic enzyme gene sequences in mixed fermentation group was increased, which was favorable to improve methane production. Aceticlastic methanogenesis was the most critical methanogenic pathway and acetic acid pathway was more competitive in methanogenic mode during peak fermentation. Macrogenomics provided theoretical support for the claim that mixed fermentation of coal and straw promoted biomethane metabolism, which was potentially valuable in expanding methanogenesis from mixed fermentation of lignite with different biomasses.展开更多
Antimicrobial peptides(AMPs)were efficiently produced from walnut meal via mixed probiotic fermentation,achieving 64.18%peptide yield with enhanced antibacterial activity minimal inhibitory concentration(MIC)=10 mg/mL...Antimicrobial peptides(AMPs)were efficiently produced from walnut meal via mixed probiotic fermentation,achieving 64.18%peptide yield with enhanced antibacterial activity minimal inhibitory concentration(MIC)=10 mg/mL against Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus).Ultrafiltration yielded 3-10 kDa peptides retaining similar MIC.Octadecylsilyl(ODS)column chromatography further improved antibacterial efficacy,MIC down to 5 mg/mL for the ODS2-8 fraction.This fraction demonstrated exceptional stability under pH 3-11,high temperature(121℃),ion interference(Na^(+),Ca^(2+)),and proteases.Applied to tomato juice preservation,ODS2-8 reduced microbial counts from 8.57 to 4.02 log10 CFU/mL.Changes in adenosine triphosphate(ATP)and alkaline phosphatase(AKPase)leakage,membrane potential,fluidity,and scanning electron microscope(SEM)morphology confirm that ODS2-8 fraction exerted its antibacterial effect through the disruption of the cell membrane.These findings demonstrated the feasibility of producing AMPs from walnut meal,providing a novel approach for its efficient utilization.展开更多
Citrus peel pomace is a waste product after industrial processing,but it is rich in various active ingredients.In this study,a mixture of Trichoderma koningii,Aspergillus oryzae and Lactobacillus casei was used for th...Citrus peel pomace is a waste product after industrial processing,but it is rich in various active ingredients.In this study,a mixture of Trichoderma koningii,Aspergillus oryzae and Lactobacillus casei was used for the fermentation of navel orange peel pomace.The effects of strain ratio,inoculum amount,and fermentation temperature on the total phenolic content(TPC)of navel orange peel pomace were investigated via single-factor test and orthogonal test,and the best process was obtained.The antioxidant activity and non-targeted metabolomics analysis of orange peel pomace by mixed fermentation were performed.The optimal process for mixed fermentation of navel orange peel pomace was identified as follows:inoculation ratio of Trichoderma koningii,Aspergillus oryzae,and Lactobacillus casei was 1:5:7,inoculum amount was 6%,and fermentation temperature was 30℃.Compared to unfermented navel orange peel pomace,mixed fermentation significantly increased the TPC and antioxidant capacity of navel orange peel pomace,especially in ABTS and FRAP.The non-targeted metabolomics identified 458 differential metabolites,including phenols,flavonoids,terpenoids,alkaloids,phenylpropanoids analogs.Pathway analysis was also performed,and 35 key pathways were identified.The correlation analysis showed that a number of metabolites,such as pinoresinol,gentisic acid,quercetin 3-galactoside 7-rhamnoside,stearidonic acid,quercetin 3-lathyroside,(r)-carvone,were strongly and positively correlated with TPC and antioxidant capacity.To sum up,mixed fermentation could improve the TPC and antioxidant capacity of navel orange peel pomace.展开更多
Green character is primarily contributed by 3-isobutyl-2-methoxypyrazine(IBMP),which can negatively impact the wine’s flavor profile at elevated concentrations.Previous studies indicated the potential role of yeast f...Green character is primarily contributed by 3-isobutyl-2-methoxypyrazine(IBMP),which can negatively impact the wine’s flavor profile at elevated concentrations.Previous studies indicated the potential role of yeast fermentation on the management of this off-flavor,yet with specific strategies remaining unknown.Therefore,this study proposed and validated the capacity of directed remediation of this green character via adjustment of fermentation parameters.Innovatively,this study explored the combined effects of mixed fermentation by novel non-Saccharomyces yeasts and Saccharomyces cerevisiae in conjunction with substrate nutrition level adjustments,aiming to synergistically achieving the tailored aroma production while enhancing off-odor masking.Most abundant volatile compounds were obtained in high nitrogen-dose group regardless of carbon levels in chemically-defined grape juice fermentation,which served as the theoretical cornerstone for subsequent winemaking trials.Upon Cabernet Sauvignon fermentation,targeted aroma and sensory profiling proposed the optimal fermentation combination,characterized by a novel three-strain mixed fermentation,and a specific substrate nutrition combination,achieving effective sensory masking of the adverse effects brought by IBMP.This study thus acts as the pioneer to emphasize the strategic importance of fine-tuning substrate nutrient levels and the exploitation of metabolic properties of non-Saccharomyces yeasts during fermentation for mitigating off-flavors while enhancing wine aroma quality,and therefore is of high value for both industry and academia.展开更多
To enhance the aroma profile and sensory quality of Munage table grape spirits,mixed fermentation of base wine was performed using Hanseniaspora uvarum Yun268(H.u Yun268)and Pichia fermentans Z9Y-3(P.f Z9Y-3)respectiv...To enhance the aroma profile and sensory quality of Munage table grape spirits,mixed fermentation of base wine was performed using Hanseniaspora uvarum Yun268(H.u Yun268)and Pichia fermentans Z9Y-3(P.f Z9Y-3)respectively with Saccharomyces cerevisiae F5(F5)under different inoculation strategies,to investigate their impacts on the spirit's aroma quality.The results show that,compared to pure F5 fermentation,inoculation of F5 with H.u Yun268 at a 1:4 ratio increased the total content of aroma compounds(by up to 2.97-fold)and the total ester content(by up to 9.35-fold),while sequential inoculation of F5 with P.f Z9Y-3 reduced the total higher alcohol content(by up to 22%).Sensory and correlation analysis revealed that simultaneous inoculation of F5 and H.u Yun268 exhibited the highest floral intensity.The elevated ester content in H.u Yun268 mixed fermentation spirits was significantly positively correlated with temperate fruit and floral aromas and signifi-cantly negatively correlated with solvent-like odor.P.f Z9Y-3 mixed fermentation spirits demonstrated signifi-cant negative correlations with vegetal notes.The study suggest that mixed fermentation significantly enhances the aroma quality of Munage table grape spirits,providing a novel technical approach for improving the quality of fruit spirits.展开更多
To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabol...To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabolites.Utilizing untargeted metabolomics,it has been discovered that mixed fermentation could regulate the biosynthesis of 24 pivotal taste metabolites required for the production of Kazak cheese by adjusting the tricarboxylic acid cycle(TCA cycle),phenylalanine metabolism,galactose metabolism,and c5-branched dibasic acid metabolism.These metabolites predominantly consist of 10 types of sour substances,6 types of kokumi substances,6 types of sweet substances,and 2 types of bitter substances.Consequently,it can significantly elevate the acidity and umami of cheese,while prolonging the duration of its taste.Furthermore,it has been observed that mixed fermentation enhances enzymatic activity,thereby improving the color and texture of cheese,and subsequently exerting a notable positive influence on its overall taste.This study provided insights into the mechanism of taste formation during mixed fermentation of Kazak cheese.展开更多
The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by ...The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by integrating fermentation data,the concentration of pectinase should be 80 mg/L,the mass fraction of Lactobacillus,Acetobacter and yeast should be 3%,1%and 3%,respectively,the fermentation temperature should be 28℃,the initial sugar content should be 24°,and the duration of fermentation should be 16 d.After the fermentation,sugar content should be adjusted to 25°,and the products should be stored for 3 d in the condition of 15℃.The Raspberry-mulberry leaven containing 8.5×10^(8) probiotics per milliliter and 61.2 g total acid per liter should be diluted with various proportions of water to drink according to different habits of customers[1].The volume ratio of leaven and water should be at least 1∶1 and at most 1∶3.展开更多
The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vini...The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification—up to the utilization of half of the sugar content of grape juice—the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by <i><span style="font-family:Verdana;">Saccharomyces cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum </span></i><span style="font-family:Verdana;">and </span><i><span style="font-family:Verdana;">Starmerella bacillaris</span></i><span style="font-family:Verdana;"> (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of </span><i><span style="font-family:Verdana;">S. cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum</span></i><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">St. bacillaris</span></i><span style="font-family:Verdana;"> as well as with their mixtures than in spontaneously initiated ones by wild mycoflora in each vintage. The strains responded in different manners to conditions vintage per vintage, however, their ternary mixtures always fermented more intensively the grape juice than the strains alone. The strains affected the dynamics of alcohol production to different extents, but the alterations between them exceeded the variation between the average effects of the species. The circumstances of vinification significantly influenced the subsequent events of fermentation, but the maximum intensity of ethanol production was inversely proportional to the time required to start alcohol production (p</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">0.05), similar to that observed in the laboratory under strictly controlled micro-vinification experiments. The maximum intensity of ethanol production (MIE) varied between 0.64</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">2.59 mM ethanol per hour. The coefficients of second-order polynomial equations describing the dynamics of alcohol production in both laboratory micro-scale and me</span><span style="font-family:Verdana;">dium-scale experiments in cellars revealed similar correlations regarding the in</span><span style="font-family:Verdana;">teraction of factor groups regulating the process: the constant (time-</span></span><span style="font-family:Verdana;">independent) and secondary (time-dependent) coefficients of these polynomes counteracted to the primary (time dependent) ones strictly in the strain-dependent manner, and the role of these three factors groups varied also in a strain dependent manner during the vinification process independently of the varying circumstances in three vintages.</span>展开更多
Lactic acid bacteria(LAB)fermentation is an effective way to improve the nutrition and sensory qualities of hawthorn juice,however the scarcity of LAB strains adapting to the high acidity of hawthorn juice limits its ...Lactic acid bacteria(LAB)fermentation is an effective way to improve the nutrition and sensory qualities of hawthorn juice,however the scarcity of LAB strains adapting to the high acidity of hawthorn juice limits its industrial application.In this study,a total of thirty-seven LAB strains belonging to different genera and species were isolated from spontaneously fermented plant and spine grape wine products,and four acid-resistant L.plantarum strains(Lpl.58,Lpl.55,Lpl.69 and Lpl.HY-1)were finally screened according to their viability and fermentation activity in hawthorn juice.The influences of their single and dual-mixed inoculation on the physicochemical properties,antioxidant activity,phenolic compounds and volatile flavor compounds of hawthorn probiotic beverages were subsequently investigated.Compared to single fermentation,mixed fermentation achieved higher fermentation activity,cell viability,and acid production,especially Lpl.69+Lpl.HY-1,which also exhibited the greatest antioxidant activity.A significant increase of phenolic compounds(e.g.chlorogenic acid,proanthocyanidin B_(1),proanthocyanidin B2)was observed in Lpl.58+Lpl.HY-1.Notably,co-inoculating Lpl.69+Lpl.HY-1 and Lpl.55+Lpl.HY-1 largely reduced volatile compounds with unpleasant odor(hexanol and hexanal),and increased the levels of desired aroma compounds(alcohols,esters,aldehydes and ketones)compared to single fermentation.The obtained results of this study indicated that screening L.plantarum strains from different acidic matrices and conducting mixed fermentation was a promising approach to produce hawthorn probiotic beverages with high nutrition and aroma complexity.展开更多
Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxi...Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation.The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%,higher total polyphenols(107.14 mg GAE/L)and total flavonoids(74.53 mg RE/L)and the highest antioxidant capacity.The control sample(fermented only by yeast)was successive:11.2%,94 mg GAE/L and 68.74 mg RE/L.The most abundant volatile flavor compounds(80 species)were detected in the mead fermented by Saccharomyces Only.Combined with sensory evaluation,the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.展开更多
The fermentation process of Chinese baijiu involves complex microbiota.As the main category of microorganisms in the fermentation process,yeasts in different species have been screened,but their interactions remain un...The fermentation process of Chinese baijiu involves complex microbiota.As the main category of microorganisms in the fermentation process,yeasts in different species have been screened,but their interactions remain unclear.In this study,fermentation characteristics,including ethanol and enzyme production capacity,growth capacity,sensory evaluation and characteristic flavor compounds,of four different species and their interactions with Aspergillus oryzae in sorghum were evaluated.Then,the effect of increased yeast diversity on the fermentation results was analyzed.Saccharomycopsis fibuligera exhibited the best fermentation function,with outstanding alcohol and enzyme production ability.Moreover,S.fibuligera could synthesize unique volatile aroma compounds such as isobutanol,ethyl laurate and benzaldehyde.Principal component analysis showed that the addition of A.oryzae had a significant effect on the fermentation results.With an increase in the diversity of yeasts,the concentrations of ethyl phenylacetate and ethyl decanoate increased by 22.3 and 119.6 times,respectively.However,when the four yeasts were added to the fermentation system,the sensory results showed a rancidity taste.This study revealed the influences of yeast fermentation characteristics and yeast diversity on the quality of fermented products during fermentation,thus providing insight into the fermentation mechanism of Chinese baijiu.展开更多
This study was conducted to investigate the effects of fermented mixed feed(FMF)on growth performance,carcass traits,meat quality,muscle amino acid and fatty acid composition and mRNA expression levels of genes relate...This study was conducted to investigate the effects of fermented mixed feed(FMF)on growth performance,carcass traits,meat quality,muscle amino acid and fatty acid composition and mRNA expression levels of genes related to lipid metabolism in finishing pigs.In the present study,144 finishing pigs(Duroc×Berkshire×Jiaxing Black)were randomly allocated to 3 dietary treatments with 4 replicate pens per group and 12 pigs per pen.The dietary treatments included a basal diet(CON),a basal diet+5%FMF and a basal diet+10%FMF.The experiment lasted 38 d after 4 d of acclimation.The results showed that 5%and 10%FMF significantly increased the average daily gain(ADG)of the females but not the males(P<0.05),but FMF supplementation showed no impact on carcass traits.Moreover,10%FMF supplementation increased the meat color45 min and meat color24 h values,while it decreased the shear force relative to CON(P<0.05).In addition,10%FMF significantly increased the contents of flavor amino acids(FAA),total essential AA(EAA),total non-EAA(NEAA)and total AA relative to CON(P<0.05).Furthermore,the diet supplemented with 10%FMF significantly increased the concentration of n-3 polyunsaturated fatty acids(PUFA),n-6 PUFA and total PUFA,and the PUFA to saturated fatty acids ratio(P<0.05),suggesting that FMF supplementation increased meat quality.Moreover,compared with the CON,10%FMF supplementation increased the mRNA expression of lipogenic genes,including CEBPα,PPARγ,SREBP1 and FABP4,and upregulated the expression of unsaturated fatty acid synthesis(ACAA1 and FADS2).Together,our results suggest that 10%FMF dietary supplementation improved the female pigs’growth performance,improved the meat quality and altered the profiles of muscle fatty acids and amino acids in finishing pigs.This study provides a reference for the production of high-quality pork.展开更多
Background:Diet regulates rumen microbiota,which in turn affects animal health.The present study evaluated the response of rumen microbiota and the immune system of lambs to a fermented total mixed ration diet.Methods...Background:Diet regulates rumen microbiota,which in turn affects animal health.The present study evaluated the response of rumen microbiota and the immune system of lambs to a fermented total mixed ration diet.Methods:A total of 30 lambs were assigned into two groups:a group fed an unfermented high-fiber diet(total mixed ration[TMR])and a group fed an fermented low-fiber diet(fermented TMR[FTMR]).Results:The results showed that FTMR markedly(p<0.05)increased average daily gain and dry matter intake compared to TMR.The FTMR diet increased the relative abundance of Veillonellaceae_UCG-001 and decreased the diversity of undesirable microbiota despite stable overall microbial community diversity.Serum metabolomic analysis combined with enrichment analysis showed that serum metabolites were affected by the FTMR and metabolic pathways,and the FTMR diet significantly(p<0.05)influenced amino acid metabolism of lambs.There was a decrease in inflammatory factors in the FTMR treatment,indicating that inflammatory factors followed the same trajectory as changes in microbial community structure and function.Conclusions:Overall,the FTMR diet reduced undesirable microbiota diversity,thereby regulating host amino acid metabolism and improving immune status.展开更多
To investigate the effect of individual and collaborative fermentation on summer-autumn green tea(SAGT)quality.Liquid fermentation with individual inoculation of Aspergillus cristatus(ACFT),Aspergillus niger(ANFT)and ...To investigate the effect of individual and collaborative fermentation on summer-autumn green tea(SAGT)quality.Liquid fermentation with individual inoculation of Aspergillus cristatus(ACFT),Aspergillus niger(ANFT)and mixed inoculation of A.cristatus/A.niger(MFT),respectively,with SAGT extracts(CT)as raw materials.The volatile organic compounds(VOCs),characteristic non-volatile compounds and sensory evaluation of tea samples were determined.The results showed a significant decrease in the content of tea polyphenols,carbohydrates and nongalloylated catechins(C,EC)and a significant increase in the amount of VOCs in MFT compared to ANFT and ACFT.The results of metabolic pathway analysis and sensory evaluation showed that ACFT went through the terpene and phenylpropanoic acid metabolic pathway,which produced large amounts ofα-terpineol,phenethyl alcohol,and methyl salicylate,which in turn conferred ACFT with distinctly sweet,floral,and herbal aroma.ANFT produces large amounts of linalool oxides I and II,mainly through the linalool oxide metabolic pathway,making ANFT a distinctive aged and woody aroma.MFT may be due to the strong woody aroma of linalool oxides masking other weaker and better aromas,thus giving MFT a significant woody,herbal and stale aroma.This study provides new insights and a theoretical basis for mixed fungal fermentation to improve the quality of SAGT.展开更多
The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was ident...The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was identified as an indigenous Chinese wine strain with commercial potential.Fermentations to assess the ability of NX11424 to compete with a commercial strain,Montrachet(UCDVEN 522),in pure and co-inoculations were performed with exo-and endo-metabolomic analyses.Metabolome analysis was run at three time points(days 2,4 and 6).The metabolic profiles of all three treatment were similar at day 2.The endo-metabolome of the co-culture most closely resembles that of Montrachet strain at days 4 and 6,while exo-metabolomic data most closely resembles the NX11424 strain at day 6.The levels of key biomarkers among different fermentations varied at different time points,especially in amino acid metabolism;however glycerolipid,sucrose and starch metabolism were consistently most impactful in driving differences across treatment.Sulfur metabolism was also differential among treatments,with higher levels of associated metabolites in Montrachet strain.This study demonstrated the effects of pure and co-starter fermentations on cellular and wine metabolites,which can be helpful for control of wine fermentation and management of desirable wine flavor.展开更多
Biogenic amine(BA)is a class of nitrogen-containing small molecular organic compounds with biological activity.Excessive BAs in wine affect flavor and quality of wine and are hazardous to human health.However,little a...Biogenic amine(BA)is a class of nitrogen-containing small molecular organic compounds with biological activity.Excessive BAs in wine affect flavor and quality of wine and are hazardous to human health.However,little attention has been paid to the effect of non-Saccharomyces yeasts and Saccharomyces cerevisiae mixed fermentation on BAs in white wine.The effect of mixed fermentation on BAs and amino acids in wine was investigated using two white grapes of Sauvignon Blanc and Gewürztraminer.Higher levels of total amino acids and BAs in Gewürztraminer wine compared to Sauvignon Blanc wine may be due to different grape varieties.Mixed fermentation did not influence BA profiles in Sauvignon Blanc wine,while it increased total BAs content.VL3(VL)fermented wine has 33.7%less BAs content than EC1118(EC)single-strain fermented wine.Similar phenomenon was found in Gewürztraminer wine produced by different fermentation combinations except that cadaverine was only detected in wine produced by Hanseniaspora uvarum participated in mixed fermentations.Principal coordinate analysis(PCoA)and permutational multivariate analysis of variance(PERMANOVA)revealed that the effects on BAs were related to grape varieties and yeast species in white wine.Ethanolamine,tryptamine,isoamylamine and histamine content in wine were related to grape varieties.Collectively,mixed fermentation increased BAs content in Sauvignon Blanc and Gewürztraminer wine.The content of BAs in wine fermented by VL single-strain fermentation was lower than that fermented by EC single-strain fermentation,which is more suitable for the winemaking of white wine.展开更多
The object of this study was to compare the effects of three indigenous non-Saccharomyces cerevisiae strains(Hanseniaspora uvarum,Metschnikowia sinensis and Rhodotorula mucilaginosa)and their paired(co-inoculated)ferm...The object of this study was to compare the effects of three indigenous non-Saccharomyces cerevisiae strains(Hanseniaspora uvarum,Metschnikowia sinensis and Rhodotorula mucilaginosa)and their paired(co-inoculated)fermentation on the microbial communities and volatile profiles during the fermentation of Marselan wine.Results showed that both monoculture and mixed fermentation with non-Saccharomyces strain can complete alcohol fermentation wherein the alcohol content of indigenous yeast treatments were significantly higher than that of control NSD.A total of 44 aroma compounds were identified in all samples,among which the H+R mixed inoculation showed the highest aroma content(28581±1576.61μg/L).In particular,the contents of ethyl butyrate(V5),ethyl octanoate(V9),and ethyl decanoate(V11)were significantly high,which could enhance the fresh fruit aroma in Marselan wine.Microbial diversity analysis showed that the diversity of fungi between groups was greater than that of bacteria,and H+R(Hanseniaspora and Rhodotorula)had higher microbial abundance(bacteria 79,fungi 78)than the other groups.Spearman correlation analysis revealed that Fructobacillus,Acinetobacter,and other indigenous microorganisms were positively correlated with volatile substances.In summary,the mixed fermentation of Hanseniaspora and Rhodotorula can be considered an effective strategy for improving the aroma quality of Marselan wine.This study provides new insight and useful references for the role and application of native non-Saccharomyces yeast in wine making.展开更多
The utilization of mixed cultures of Saccharomyces and non-Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late.In this study,three non-S...The utilization of mixed cultures of Saccharomyces and non-Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late.In this study,three non-S.cerevisiae strains exhibiting a strongβ-glucosidase production capacity were screened from the yeasts preserved in the laboratory.Subsequently,the physiological characteristics of the strains were evaluated through growth curve analysis as well as alcohol and osmotic pressure tolerance experiments.Finally,the non-S.cerevisiae strain S14(Torulaspora delbrueckii)was selected and applied to ferment Yuan’an yellow tea beer combined with S.cerevisiae S189.The results showed that the optimal fermentation performance was achieved when S14 was inoculated first,followed by the addition of S189 after 12 h of fermentation,with an S14:S189 ratio of 10:1.Mixed fermentation resulted in a significant increase in the concentration of volatile flavor compounds in beer,particularly terpenes,alcohols,esters,and acids,which exhibited levels of 520.98μg/L,5534.28μg/L,and 1631.80μg/L,respectively;these values were 299.25%,32.45%,and 56.57%higher compared to purebred fermentation.Furthermore,mixed fermentation demonstrated an improvement in the antioxidant activity of beer,as evidenced by the increase in the comprehensive evaluation score(CES)from 1.86 to 2.89.Overall,these findings indicated the notable advantage of non-S.cerevisiae strain S14 in fermenting Yuan’an yellow tea beer.展开更多
基金supported by the grants from Project of Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province (NJ2008-14)Research Project of Sichuan University of Science & Engineering (2007ZR011)
文摘[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.
基金Supported by Project for Agro-scientific Research in the Public Interest of Science and Technology Department of Zhejiang Province(2012C22092)
文摘This study aimed to enhance acid production rate and yield of citrus vinegar, and improve the quality of liquid fermented with fruit juice. [ Method] The saccharification process of citrus vinegar was investigated preliminarily with fruit-grain mixed fermentation method using liquor starters as saccharif- erous agents. [Result] The results indicated that the optimal glutinous rice saccharification conditions were as follows： fruit-grain ratio 3： 1, Aspergillus niger- Monascus purpureus ratio 3： 1, saccharifieafion temperature 60℃, and saccharification time 2.5 h. Under the optimized saccharification conditions, reducing sugar content in saceharified glutinous rice reached 146.43 mg/ml; after fermentation, alcohol content in fermentation broth was 6%, amino nitrogen content was 0.44 mg/ml, and acid yield was 3.1 g/L. [ Conclusion] Citrus vinegar brewed based on the optimized technological conditions exhibited better sensory and physico-chemical properties than that brewed with pure juice.
文摘Biogasification of coal is important for clean utilization of coal. Experiments on the fermentation of single lignite, single straw and their mixture were performed to explore the variation characteristics of gas production potential, microbial community and methanogenic metabolic pathways of mixture. Research has shown that mixed fermentation of lignite and straw significantly promoted biomethane production. The abundance of hydrolytic acidifying functional bacteria genera (Sphaerochaeta, Lentimicrobium) in mixed fermentation was higher than that in the fermentation of single lignite and single straw. The abundance of some key CAZy metabolic enzyme gene sequences in mixed fermentation group was increased, which was favorable to improve methane production. Aceticlastic methanogenesis was the most critical methanogenic pathway and acetic acid pathway was more competitive in methanogenic mode during peak fermentation. Macrogenomics provided theoretical support for the claim that mixed fermentation of coal and straw promoted biomethane metabolism, which was potentially valuable in expanding methanogenesis from mixed fermentation of lignite with different biomasses.
基金supported by the Key Technology Research and Development Program in Autonomous Region(2022A02009-3)the Xinjiang Uygur Autonwomous Region Tianchi Talent Introduction Program-Young Doctor(5105240151f).
文摘Antimicrobial peptides(AMPs)were efficiently produced from walnut meal via mixed probiotic fermentation,achieving 64.18%peptide yield with enhanced antibacterial activity minimal inhibitory concentration(MIC)=10 mg/mL against Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus).Ultrafiltration yielded 3-10 kDa peptides retaining similar MIC.Octadecylsilyl(ODS)column chromatography further improved antibacterial efficacy,MIC down to 5 mg/mL for the ODS2-8 fraction.This fraction demonstrated exceptional stability under pH 3-11,high temperature(121℃),ion interference(Na^(+),Ca^(2+)),and proteases.Applied to tomato juice preservation,ODS2-8 reduced microbial counts from 8.57 to 4.02 log10 CFU/mL.Changes in adenosine triphosphate(ATP)and alkaline phosphatase(AKPase)leakage,membrane potential,fluidity,and scanning electron microscope(SEM)morphology confirm that ODS2-8 fraction exerted its antibacterial effect through the disruption of the cell membrane.These findings demonstrated the feasibility of producing AMPs from walnut meal,providing a novel approach for its efficient utilization.
基金supported by the National Natural Science Foundation of China(31902128)Jiangxi Province Modern Citrus Industry Technology System(JXARS-07)the Science and Technology Project of Jiangxi Provincial Education Commission(GJJ190222).
文摘Citrus peel pomace is a waste product after industrial processing,but it is rich in various active ingredients.In this study,a mixture of Trichoderma koningii,Aspergillus oryzae and Lactobacillus casei was used for the fermentation of navel orange peel pomace.The effects of strain ratio,inoculum amount,and fermentation temperature on the total phenolic content(TPC)of navel orange peel pomace were investigated via single-factor test and orthogonal test,and the best process was obtained.The antioxidant activity and non-targeted metabolomics analysis of orange peel pomace by mixed fermentation were performed.The optimal process for mixed fermentation of navel orange peel pomace was identified as follows:inoculation ratio of Trichoderma koningii,Aspergillus oryzae,and Lactobacillus casei was 1:5:7,inoculum amount was 6%,and fermentation temperature was 30℃.Compared to unfermented navel orange peel pomace,mixed fermentation significantly increased the TPC and antioxidant capacity of navel orange peel pomace,especially in ABTS and FRAP.The non-targeted metabolomics identified 458 differential metabolites,including phenols,flavonoids,terpenoids,alkaloids,phenylpropanoids analogs.Pathway analysis was also performed,and 35 key pathways were identified.The correlation analysis showed that a number of metabolites,such as pinoresinol,gentisic acid,quercetin 3-galactoside 7-rhamnoside,stearidonic acid,quercetin 3-lathyroside,(r)-carvone,were strongly and positively correlated with TPC and antioxidant capacity.To sum up,mixed fermentation could improve the TPC and antioxidant capacity of navel orange peel pomace.
基金Jinchen Li reports financial support was provided by National Natural Science Foundation of China.
文摘Green character is primarily contributed by 3-isobutyl-2-methoxypyrazine(IBMP),which can negatively impact the wine’s flavor profile at elevated concentrations.Previous studies indicated the potential role of yeast fermentation on the management of this off-flavor,yet with specific strategies remaining unknown.Therefore,this study proposed and validated the capacity of directed remediation of this green character via adjustment of fermentation parameters.Innovatively,this study explored the combined effects of mixed fermentation by novel non-Saccharomyces yeasts and Saccharomyces cerevisiae in conjunction with substrate nutrition level adjustments,aiming to synergistically achieving the tailored aroma production while enhancing off-odor masking.Most abundant volatile compounds were obtained in high nitrogen-dose group regardless of carbon levels in chemically-defined grape juice fermentation,which served as the theoretical cornerstone for subsequent winemaking trials.Upon Cabernet Sauvignon fermentation,targeted aroma and sensory profiling proposed the optimal fermentation combination,characterized by a novel three-strain mixed fermentation,and a specific substrate nutrition combination,achieving effective sensory masking of the adverse effects brought by IBMP.This study thus acts as the pioneer to emphasize the strategic importance of fine-tuning substrate nutrient levels and the exploitation of metabolic properties of non-Saccharomyces yeasts during fermentation for mitigating off-flavors while enhancing wine aroma quality,and therefore is of high value for both industry and academia.
基金supported by the Basic Research Program of the Key Science and Technology Project of Xinjiang Uygur Autonomous Region(2022A02002-4)the National Natural Science Foundation of China(31801528)+2 种基金Xi'an Science and Technology Plan Key Agricultural Technology Breakthrough General Project(2025JH-NJSYB-0111)the Natural Science in Shaanxi Province(2023-JC-YB-145)the Yangling Demonstration Area Science and Technology Bureau(2024NY-26).
文摘To enhance the aroma profile and sensory quality of Munage table grape spirits,mixed fermentation of base wine was performed using Hanseniaspora uvarum Yun268(H.u Yun268)and Pichia fermentans Z9Y-3(P.f Z9Y-3)respectively with Saccharomyces cerevisiae F5(F5)under different inoculation strategies,to investigate their impacts on the spirit's aroma quality.The results show that,compared to pure F5 fermentation,inoculation of F5 with H.u Yun268 at a 1:4 ratio increased the total content of aroma compounds(by up to 2.97-fold)and the total ester content(by up to 9.35-fold),while sequential inoculation of F5 with P.f Z9Y-3 reduced the total higher alcohol content(by up to 22%).Sensory and correlation analysis revealed that simultaneous inoculation of F5 and H.u Yun268 exhibited the highest floral intensity.The elevated ester content in H.u Yun268 mixed fermentation spirits was significantly positively correlated with temperate fruit and floral aromas and signifi-cantly negatively correlated with solvent-like odor.P.f Z9Y-3 mixed fermentation spirits demonstrated signifi-cant negative correlations with vegetal notes.The study suggest that mixed fermentation significantly enhances the aroma quality of Munage table grape spirits,providing a novel technical approach for improving the quality of fruit spirits.
基金supported by the Corps Guiding Science and Technology Programme(2023ZD087)The regional projects of the National Natural Fund of China(32060548,32260594)+1 种基金Regional Collaborative Innovation Special Project of Xinjiang Uygur Autonomous Region(2022E01028)Tianchi Young Doctoral Programme of Excellence,Shihezi University High-level Talent Initiation Programme(2022ZK012).
文摘To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabolites.Utilizing untargeted metabolomics,it has been discovered that mixed fermentation could regulate the biosynthesis of 24 pivotal taste metabolites required for the production of Kazak cheese by adjusting the tricarboxylic acid cycle(TCA cycle),phenylalanine metabolism,galactose metabolism,and c5-branched dibasic acid metabolism.These metabolites predominantly consist of 10 types of sour substances,6 types of kokumi substances,6 types of sweet substances,and 2 types of bitter substances.Consequently,it can significantly elevate the acidity and umami of cheese,while prolonging the duration of its taste.Furthermore,it has been observed that mixed fermentation enhances enzymatic activity,thereby improving the color and texture of cheese,and subsequently exerting a notable positive influence on its overall taste.This study provided insights into the mechanism of taste formation during mixed fermentation of Kazak cheese.
基金Supported by the Project of Shandong Province Higher Educational Science and Technology Program(J16LE05)
文摘The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by integrating fermentation data,the concentration of pectinase should be 80 mg/L,the mass fraction of Lactobacillus,Acetobacter and yeast should be 3%,1%and 3%,respectively,the fermentation temperature should be 28℃,the initial sugar content should be 24°,and the duration of fermentation should be 16 d.After the fermentation,sugar content should be adjusted to 25°,and the products should be stored for 3 d in the condition of 15℃.The Raspberry-mulberry leaven containing 8.5×10^(8) probiotics per milliliter and 61.2 g total acid per liter should be diluted with various proportions of water to drink according to different habits of customers[1].The volume ratio of leaven and water should be at least 1∶1 and at most 1∶3.
文摘The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification—up to the utilization of half of the sugar content of grape juice—the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by <i><span style="font-family:Verdana;">Saccharomyces cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum </span></i><span style="font-family:Verdana;">and </span><i><span style="font-family:Verdana;">Starmerella bacillaris</span></i><span style="font-family:Verdana;"> (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of </span><i><span style="font-family:Verdana;">S. cerevisiae</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">S. uvarum</span></i><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">St. bacillaris</span></i><span style="font-family:Verdana;"> as well as with their mixtures than in spontaneously initiated ones by wild mycoflora in each vintage. The strains responded in different manners to conditions vintage per vintage, however, their ternary mixtures always fermented more intensively the grape juice than the strains alone. The strains affected the dynamics of alcohol production to different extents, but the alterations between them exceeded the variation between the average effects of the species. The circumstances of vinification significantly influenced the subsequent events of fermentation, but the maximum intensity of ethanol production was inversely proportional to the time required to start alcohol production (p</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">0.05), similar to that observed in the laboratory under strictly controlled micro-vinification experiments. The maximum intensity of ethanol production (MIE) varied between 0.64</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">2.59 mM ethanol per hour. The coefficients of second-order polynomial equations describing the dynamics of alcohol production in both laboratory micro-scale and me</span><span style="font-family:Verdana;">dium-scale experiments in cellars revealed similar correlations regarding the in</span><span style="font-family:Verdana;">teraction of factor groups regulating the process: the constant (time-</span></span><span style="font-family:Verdana;">independent) and secondary (time-dependent) coefficients of these polynomes counteracted to the primary (time dependent) ones strictly in the strain-dependent manner, and the role of these three factors groups varied also in a strain dependent manner during the vinification process independently of the varying circumstances in three vintages.</span>
基金supported financially by China Agriculture Research System(CARS-29).
文摘Lactic acid bacteria(LAB)fermentation is an effective way to improve the nutrition and sensory qualities of hawthorn juice,however the scarcity of LAB strains adapting to the high acidity of hawthorn juice limits its industrial application.In this study,a total of thirty-seven LAB strains belonging to different genera and species were isolated from spontaneously fermented plant and spine grape wine products,and four acid-resistant L.plantarum strains(Lpl.58,Lpl.55,Lpl.69 and Lpl.HY-1)were finally screened according to their viability and fermentation activity in hawthorn juice.The influences of their single and dual-mixed inoculation on the physicochemical properties,antioxidant activity,phenolic compounds and volatile flavor compounds of hawthorn probiotic beverages were subsequently investigated.Compared to single fermentation,mixed fermentation achieved higher fermentation activity,cell viability,and acid production,especially Lpl.69+Lpl.HY-1,which also exhibited the greatest antioxidant activity.A significant increase of phenolic compounds(e.g.chlorogenic acid,proanthocyanidin B_(1),proanthocyanidin B2)was observed in Lpl.58+Lpl.HY-1.Notably,co-inoculating Lpl.69+Lpl.HY-1 and Lpl.55+Lpl.HY-1 largely reduced volatile compounds with unpleasant odor(hexanol and hexanal),and increased the levels of desired aroma compounds(alcohols,esters,aldehydes and ketones)compared to single fermentation.The obtained results of this study indicated that screening L.plantarum strains from different acidic matrices and conducting mixed fermentation was a promising approach to produce hawthorn probiotic beverages with high nutrition and aroma complexity.
基金This work was supported by the Plan of Science and Technology Department of Jilin Province of China[20210202057NC].
文摘Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation.The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%,higher total polyphenols(107.14 mg GAE/L)and total flavonoids(74.53 mg RE/L)and the highest antioxidant capacity.The control sample(fermented only by yeast)was successive:11.2%,94 mg GAE/L and 68.74 mg RE/L.The most abundant volatile flavor compounds(80 species)were detected in the mead fermented by Saccharomyces Only.Combined with sensory evaluation,the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.
基金funded by the National Natural Science Foundation of China[grant number 31871789]the Outstanding Young and Middle-Aged Science and Technology Innovation Team of Hubei Higher Education Institution(T2022011).
文摘The fermentation process of Chinese baijiu involves complex microbiota.As the main category of microorganisms in the fermentation process,yeasts in different species have been screened,but their interactions remain unclear.In this study,fermentation characteristics,including ethanol and enzyme production capacity,growth capacity,sensory evaluation and characteristic flavor compounds,of four different species and their interactions with Aspergillus oryzae in sorghum were evaluated.Then,the effect of increased yeast diversity on the fermentation results was analyzed.Saccharomycopsis fibuligera exhibited the best fermentation function,with outstanding alcohol and enzyme production ability.Moreover,S.fibuligera could synthesize unique volatile aroma compounds such as isobutanol,ethyl laurate and benzaldehyde.Principal component analysis showed that the addition of A.oryzae had a significant effect on the fermentation results.With an increase in the diversity of yeasts,the concentrations of ethyl phenylacetate and ethyl decanoate increased by 22.3 and 119.6 times,respectively.However,when the four yeasts were added to the fermentation system,the sensory results showed a rancidity taste.This study revealed the influences of yeast fermentation characteristics and yeast diversity on the quality of fermented products during fermentation,thus providing insight into the fermentation mechanism of Chinese baijiu.
基金This work was partially supported by the National Key R&D Program of China(2021YFC2103005)the Zhejiang Provincial Key R&D Program of China(2021C02008).
文摘This study was conducted to investigate the effects of fermented mixed feed(FMF)on growth performance,carcass traits,meat quality,muscle amino acid and fatty acid composition and mRNA expression levels of genes related to lipid metabolism in finishing pigs.In the present study,144 finishing pigs(Duroc×Berkshire×Jiaxing Black)were randomly allocated to 3 dietary treatments with 4 replicate pens per group and 12 pigs per pen.The dietary treatments included a basal diet(CON),a basal diet+5%FMF and a basal diet+10%FMF.The experiment lasted 38 d after 4 d of acclimation.The results showed that 5%and 10%FMF significantly increased the average daily gain(ADG)of the females but not the males(P<0.05),but FMF supplementation showed no impact on carcass traits.Moreover,10%FMF supplementation increased the meat color45 min and meat color24 h values,while it decreased the shear force relative to CON(P<0.05).In addition,10%FMF significantly increased the contents of flavor amino acids(FAA),total essential AA(EAA),total non-EAA(NEAA)and total AA relative to CON(P<0.05).Furthermore,the diet supplemented with 10%FMF significantly increased the concentration of n-3 polyunsaturated fatty acids(PUFA),n-6 PUFA and total PUFA,and the PUFA to saturated fatty acids ratio(P<0.05),suggesting that FMF supplementation increased meat quality.Moreover,compared with the CON,10%FMF supplementation increased the mRNA expression of lipogenic genes,including CEBPα,PPARγ,SREBP1 and FABP4,and upregulated the expression of unsaturated fatty acid synthesis(ACAA1 and FADS2).Together,our results suggest that 10%FMF dietary supplementation improved the female pigs’growth performance,improved the meat quality and altered the profiles of muscle fatty acids and amino acids in finishing pigs.This study provides a reference for the production of high-quality pork.
基金Key Technology Integration and Demonstration of Advantageous and Characteristic Industries in the Typical Farming-Pastoral Ecotone of Inner Mongolia,Grant/Award Number:2022YFD1601203。
文摘Background:Diet regulates rumen microbiota,which in turn affects animal health.The present study evaluated the response of rumen microbiota and the immune system of lambs to a fermented total mixed ration diet.Methods:A total of 30 lambs were assigned into two groups:a group fed an unfermented high-fiber diet(total mixed ration[TMR])and a group fed an fermented low-fiber diet(fermented TMR[FTMR]).Results:The results showed that FTMR markedly(p<0.05)increased average daily gain and dry matter intake compared to TMR.The FTMR diet increased the relative abundance of Veillonellaceae_UCG-001 and decreased the diversity of undesirable microbiota despite stable overall microbial community diversity.Serum metabolomic analysis combined with enrichment analysis showed that serum metabolites were affected by the FTMR and metabolic pathways,and the FTMR diet significantly(p<0.05)influenced amino acid metabolism of lambs.There was a decrease in inflammatory factors in the FTMR treatment,indicating that inflammatory factors followed the same trajectory as changes in microbial community structure and function.Conclusions:Overall,the FTMR diet reduced undesirable microbiota diversity,thereby regulating host amino acid metabolism and improving immune status.
基金supported by the Industrial Innovation Guidance Fund for School-Land Cooperation(JZ2022YDZJ0062).
文摘To investigate the effect of individual and collaborative fermentation on summer-autumn green tea(SAGT)quality.Liquid fermentation with individual inoculation of Aspergillus cristatus(ACFT),Aspergillus niger(ANFT)and mixed inoculation of A.cristatus/A.niger(MFT),respectively,with SAGT extracts(CT)as raw materials.The volatile organic compounds(VOCs),characteristic non-volatile compounds and sensory evaluation of tea samples were determined.The results showed a significant decrease in the content of tea polyphenols,carbohydrates and nongalloylated catechins(C,EC)and a significant increase in the amount of VOCs in MFT compared to ANFT and ACFT.The results of metabolic pathway analysis and sensory evaluation showed that ACFT went through the terpene and phenylpropanoic acid metabolic pathway,which produced large amounts ofα-terpineol,phenethyl alcohol,and methyl salicylate,which in turn conferred ACFT with distinctly sweet,floral,and herbal aroma.ANFT produces large amounts of linalool oxides I and II,mainly through the linalool oxide metabolic pathway,making ANFT a distinctive aged and woody aroma.MFT may be due to the strong woody aroma of linalool oxides masking other weaker and better aromas,thus giving MFT a significant woody,herbal and stale aroma.This study provides new insights and a theoretical basis for mixed fungal fermentation to improve the quality of SAGT.
基金supported by National Natural Science Fund Program(32360592,32202106,32302255)Key Research and Development Project of Ningxia Hui Autonomous Region(2022BBF02015,2023BCF01027)+1 种基金China Agriculture Research System(CARS-29-jg-03)China Postdoctoral Science Foundation(2022M712607).
文摘The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was identified as an indigenous Chinese wine strain with commercial potential.Fermentations to assess the ability of NX11424 to compete with a commercial strain,Montrachet(UCDVEN 522),in pure and co-inoculations were performed with exo-and endo-metabolomic analyses.Metabolome analysis was run at three time points(days 2,4 and 6).The metabolic profiles of all three treatment were similar at day 2.The endo-metabolome of the co-culture most closely resembles that of Montrachet strain at days 4 and 6,while exo-metabolomic data most closely resembles the NX11424 strain at day 6.The levels of key biomarkers among different fermentations varied at different time points,especially in amino acid metabolism;however glycerolipid,sucrose and starch metabolism were consistently most impactful in driving differences across treatment.Sulfur metabolism was also differential among treatments,with higher levels of associated metabolites in Montrachet strain.This study demonstrated the effects of pure and co-starter fermentations on cellular and wine metabolites,which can be helpful for control of wine fermentation and management of desirable wine flavor.
基金financial support from the Tackling Key Program of Science and Technology of Henan Province(212102110087)the innovative research team(in science and tech-nology)in the university of Henan Province(22IRTSTHN025)the Key Laboratory of Viticulture and Enology,Ministry of Agriculture,China(KLVE201702).
文摘Biogenic amine(BA)is a class of nitrogen-containing small molecular organic compounds with biological activity.Excessive BAs in wine affect flavor and quality of wine and are hazardous to human health.However,little attention has been paid to the effect of non-Saccharomyces yeasts and Saccharomyces cerevisiae mixed fermentation on BAs in white wine.The effect of mixed fermentation on BAs and amino acids in wine was investigated using two white grapes of Sauvignon Blanc and Gewürztraminer.Higher levels of total amino acids and BAs in Gewürztraminer wine compared to Sauvignon Blanc wine may be due to different grape varieties.Mixed fermentation did not influence BA profiles in Sauvignon Blanc wine,while it increased total BAs content.VL3(VL)fermented wine has 33.7%less BAs content than EC1118(EC)single-strain fermented wine.Similar phenomenon was found in Gewürztraminer wine produced by different fermentation combinations except that cadaverine was only detected in wine produced by Hanseniaspora uvarum participated in mixed fermentations.Principal coordinate analysis(PCoA)and permutational multivariate analysis of variance(PERMANOVA)revealed that the effects on BAs were related to grape varieties and yeast species in white wine.Ethanolamine,tryptamine,isoamylamine and histamine content in wine were related to grape varieties.Collectively,mixed fermentation increased BAs content in Sauvignon Blanc and Gewürztraminer wine.The content of BAs in wine fermented by VL single-strain fermentation was lower than that fermented by EC single-strain fermentation,which is more suitable for the winemaking of white wine.
基金supported by Huailai County Science and Technology Support Program[grant number 2021C-05].
文摘The object of this study was to compare the effects of three indigenous non-Saccharomyces cerevisiae strains(Hanseniaspora uvarum,Metschnikowia sinensis and Rhodotorula mucilaginosa)and their paired(co-inoculated)fermentation on the microbial communities and volatile profiles during the fermentation of Marselan wine.Results showed that both monoculture and mixed fermentation with non-Saccharomyces strain can complete alcohol fermentation wherein the alcohol content of indigenous yeast treatments were significantly higher than that of control NSD.A total of 44 aroma compounds were identified in all samples,among which the H+R mixed inoculation showed the highest aroma content(28581±1576.61μg/L).In particular,the contents of ethyl butyrate(V5),ethyl octanoate(V9),and ethyl decanoate(V11)were significantly high,which could enhance the fresh fruit aroma in Marselan wine.Microbial diversity analysis showed that the diversity of fungi between groups was greater than that of bacteria,and H+R(Hanseniaspora and Rhodotorula)had higher microbial abundance(bacteria 79,fungi 78)than the other groups.Spearman correlation analysis revealed that Fructobacillus,Acinetobacter,and other indigenous microorganisms were positively correlated with volatile substances.In summary,the mixed fermentation of Hanseniaspora and Rhodotorula can be considered an effective strategy for improving the aroma quality of Marselan wine.This study provides new insight and useful references for the role and application of native non-Saccharomyces yeast in wine making.
基金supported by the Key Research and Development Program of Rizhao(2021ZDYF010119)Key Project of Research and Development Plan of Ningxia(2020BFH02005)the Program of Introducing Talents of Discipline to Universities(111 Project)(111-2-06).
文摘The utilization of mixed cultures of Saccharomyces and non-Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late.In this study,three non-S.cerevisiae strains exhibiting a strongβ-glucosidase production capacity were screened from the yeasts preserved in the laboratory.Subsequently,the physiological characteristics of the strains were evaluated through growth curve analysis as well as alcohol and osmotic pressure tolerance experiments.Finally,the non-S.cerevisiae strain S14(Torulaspora delbrueckii)was selected and applied to ferment Yuan’an yellow tea beer combined with S.cerevisiae S189.The results showed that the optimal fermentation performance was achieved when S14 was inoculated first,followed by the addition of S189 after 12 h of fermentation,with an S14:S189 ratio of 10:1.Mixed fermentation resulted in a significant increase in the concentration of volatile flavor compounds in beer,particularly terpenes,alcohols,esters,and acids,which exhibited levels of 520.98μg/L,5534.28μg/L,and 1631.80μg/L,respectively;these values were 299.25%,32.45%,and 56.57%higher compared to purebred fermentation.Furthermore,mixed fermentation demonstrated an improvement in the antioxidant activity of beer,as evidenced by the increase in the comprehensive evaluation score(CES)from 1.86 to 2.89.Overall,these findings indicated the notable advantage of non-S.cerevisiae strain S14 in fermenting Yuan’an yellow tea beer.
