The authors regrets that there were certain errors in the published article which detailed below.Correction to the original text in the Abstract:“The KEGG pathway analysis of differential metabolites showed that the ...The authors regrets that there were certain errors in the published article which detailed below.Correction to the original text in the Abstract:“The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accu-mulation of metabolites in the fermentation broth through metabolic pathways.”展开更多
The authors regrets that there were certain errors in the published article which detailed below.Correction to the original text in the Abstract:“The KEGG pathway analysis of differential metabolites showed that the ...The authors regrets that there were certain errors in the published article which detailed below.Correction to the original text in the Abstract:“The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accu-mulation of metabolites in the fermentation broth through metabolic pathways.”Corrected text is as follows:The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accu-mulation of metabolites in the fermentation broth through BC anabo-lism pathway.展开更多
Nata de coco,chemically known as bacterial cellulose(BC),is mostly manufactured in Southeast Asian countries and Hainan,China.Failures happened frequently due to the open fermentation system of nata de coco,especially...Nata de coco,chemically known as bacterial cellulose(BC),is mostly manufactured in Southeast Asian countries and Hainan,China.Failures happened frequently due to the open fermentation system of nata de coco,especially in winter and spring.This study investigated the differences between normal and abnormal fermentation pro-cesses in a nata de coco manufacturing factory.Results revealed significant variations in microbial composition and metabolite profiles between abnormal and normal fermentation batches.Lactiplantibacillus plantarum GPb4103 was further isolated and screened from the abnormal fermentation broth to investigate its potential inhibitory effect on BC synthesis of Komagataeibacter nataicola JY6211.Although co-culturing the strain JY6211 and L.plantarum GPb4103 resulted in synergistic growth,BC yield decreased by up to 53%.The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accumulation of metabolites in the fermentation broth through metabolic pathways.This study provides new insights into how specific microbes could affect BC synthesis of K.nataicola during nata de coco production,thereby illuminating challenges faced in commercial BC production,such as inconsistent products quality and problematic production processes.展开更多
Nata de coco is a traditional fermented food,chemically known as bacterial cellulose(BC),widely used in the food industry,personal care,and biomaterial areas.In the nata de coco industry,microbiota-fermented coconut w...Nata de coco is a traditional fermented food,chemically known as bacterial cellulose(BC),widely used in the food industry,personal care,and biomaterial areas.In the nata de coco industry,microbiota-fermented coconut water(FCW)has been regarded as a highly efficient medium for improving BC synthesis by Komagataeibacter spp.However,its effects on the biological properties of the strains of Komagataeibacter and structural characteristics of BC remain unknown,resulting in unstable production and BC quality.This study aimed to explore the biological properties of K.nataicola,the characteristics of BC structure and reasons for the efficiency under the effect of FCW.The results showed that FCW could increase the BC yield of K.nataicola by 2.03-4.75 times,the uridine diphosphate glucose pyrophosphorylase activity by 10-45.3 times,and the hexokinase,phosphofructokinase,or pyruvate kinase activities by 2 times.The extracellular metabolite profile of K.nataicola showed that its glycolysis/gluconeogenesis pathway was significantly stimulated and the utilization of erythritol obviously increased.These phenomena might be attributed to the use of ethanol,lactate,xylitoland mannitol in FCW by K.nataicola.In addition,the structural characteristics of BC produced in FCW included higher number of hydrogen bonds,thinner fibrils,a looser three-dimensional network,improved porosity and greater mechanical strength.This study offered novel insights into the BC synthesis of K.nataicola and the BC structural characteristics cultivated in FCW,providing valuable references for the efficient production and potential applications of both nata de coco and BC.展开更多
This study optimized bioconversion process of mangosteen pericarp extract juice(MPEj)with a single-culture of Komagataeibacter xylinus TISTR 1061,a bacterial cellulose-producing strain and a co-culture with the probio...This study optimized bioconversion process of mangosteen pericarp extract juice(MPEj)with a single-culture of Komagataeibacter xylinus TISTR 1061,a bacterial cellulose-producing strain and a co-culture with the probiotic Lactiplantibacillus plantarum.K.xylinus TISTR 1061 was identified as the optimal bacterial cellulose-producing strain for fermenting MPEj.Optimal conditions were determined to be 20%(v/v)MPEj supplemented with 7%(w/v)sucrose and 0.2%(w/v)ammonium dihydrogen phosphate as carbon and nitrogen sources,respec-tively.The growth profile of single K.xylinus was not significantly different from those of the co-culture.They showed good adaptability and cohabited during fermentation without antagonistic effects.Dynamic changes in total titratable acidity(TTA),total soluble solids(TSS),and pH during fermentation were relatively similar for both single-and co-cultures.Post-fermented MPEj with co-culture exhibited significantly higher bioactive ac-tivities,particularly antioxidant properties.Significant variations in metabolite concentrations,including 2-ami-nobutyrate,valine,xylitol,propionate,isoleucine,glucose,and glycerol,were observed.These compounds exhibited significantly higher average concentrations after fermentation,highlighting their potential as bio-markers distinguishing pre-and post-fermentation MPEj.Bacterial cellulose(BC)from single culture exhibited greater thickness and weight,with a more complex and branched structure,while that from co-culture was infused with probiotic cells,showing less complexity allowing the BC from co-culture demonstrated low hardness and chewiness values.The properties of both bioconverted MPEj and BC obtained as observed offer potential for innovative functional drinks and/or dietary supplements with enhanced health benefits.展开更多
Bacterial cellulose(BC)is a biopolymer whose properties make it suitable for applications in medicine,pharmaceutics,food,environment,engineering,and chemistry.BC produced from agricultural/industrial material exhibits...Bacterial cellulose(BC)is a biopolymer whose properties make it suitable for applications in medicine,pharmaceutics,food,environment,engineering,and chemistry.BC produced from agricultural/industrial material exhibits a wide variety of morphological,physical,and mechanical properties.BC production and yield are dependent on the agricultural material used,the content of nitrogen and phosphorus,the bacterial strain,and culture conditions.In this review,BC production is addressed,focusing on the effect of culture conditions and culture medium on the morphological,physical,and mechanical properties of BC,considering low-cost substrates as culture medium.The main contributions over closely related reviews are:1)A compilation of BC production data,along with corresponding crystallinity and mechanical or physical properties,is provided to highlight the relationship between crystallinity and these properties within each study;2)The different culture conditions of each cited study,as well as the blank or control treatment,are included in the data compilation to allow comparison of the effects of the culture conditions within each study;3)The relationship between microstructure and physical and mechanical properties within each study is discussed;cases of simultaneous achievement of high BC production and either crystallinity or tensile strength are identified.From the data comparison,it follows that the BC production is similar to or better than that for standard Hestrin and Schramm(HS)medium in some studies,and its corresponding crystallinity or mechanical/physical properties are different.Then,a high BC production/yield does not guarantee improvement of crystallinity or physical/mechanical properties.In some cases,the crystallinity index is not significantly modified,but the corresponding physical/mechanical properties are.This implies that considering the physical/mechanical properties corresponding to the BC production/yield data is convenient in experimental studies on BC production using low-cost culture medium.展开更多
Kombucha is produced by fermenting sweetened tea with symbiotic culture of bacteria and yeast(SCOBY).Kombucha is slightly sweet and acidic tea beverage that is popular all over the world due to its refreshing taste an...Kombucha is produced by fermenting sweetened tea with symbiotic culture of bacteria and yeast(SCOBY).Kombucha is slightly sweet and acidic tea beverage that is popular all over the world due to its refreshing taste and health-promoting active metabolites formed during the fermentation process.Sucrose-sweetened tea is the traditional substrate for kombucha fermentation.However,due to consumers’demand as well as availability of resources,various alternative substrates,such as honey,molasses and coffee,have been used in the production of kombucha over time to promote additional health benefits.Aside from that,kombucha fermentation supplementation,such as with herbs,bee pollen,and lactic acid bacteria,have also been used to develop new novel kombucha,to value-add the biological activities and sensory properties.The activity of Komagataeibacter spp.bacteria results in the formation of a polymeric cellulose pellicle during the kombucha fermentation process.The cellulose produced has a wide range of application in a variety of fields.In this review,conventional and alternative fermentation methods were reviewed to better understand the development of kombucha.展开更多
The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate h...The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate how various combinations of acetic acid bacteria(AAB)and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha.Thirteen combinations of AAB and yeasts formed SCOBY.The pH of Kombucha decreased to 2.31,and titratable acidity content increased to 20.76 g/L.Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L,respectively.The total phenolic and flavonoid contents increased by 3.53-and 5.2 fold,whereas the condensed tannin content decreased by 31.3 fold.Chlorogenic,pcoumaric,and ferulic acids were newly detected.Catechin,epicatechin,caffeine,caffeic acid,gallic acid,and rutin contents in Kombucha were increased.The antioxidant activity of Kombucha was enhanced up to 2.88 fold.The use of AAB and yeast has potential value in the industrial production of Kombucha.展开更多
文摘The authors regrets that there were certain errors in the published article which detailed below.Correction to the original text in the Abstract:“The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accu-mulation of metabolites in the fermentation broth through metabolic pathways.”
文摘The authors regrets that there were certain errors in the published article which detailed below.Correction to the original text in the Abstract:“The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accu-mulation of metabolites in the fermentation broth through metabolic pathways.”Corrected text is as follows:The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accu-mulation of metabolites in the fermentation broth through BC anabo-lism pathway.
基金the National Natural Science Foundation of China(No.32060529,No.31660458)Key Research and Development Project of Hainan Province(No.ZDYF2020102)+1 种基金Innovation Programme for Young Science and Technology Talents of Hainan Science and Technology Association(No.QCQTXM202208)Province Graduate Innovation Research Project(No.Qhys2022-194,No.Qhyb2021-05).
文摘Nata de coco,chemically known as bacterial cellulose(BC),is mostly manufactured in Southeast Asian countries and Hainan,China.Failures happened frequently due to the open fermentation system of nata de coco,especially in winter and spring.This study investigated the differences between normal and abnormal fermentation pro-cesses in a nata de coco manufacturing factory.Results revealed significant variations in microbial composition and metabolite profiles between abnormal and normal fermentation batches.Lactiplantibacillus plantarum GPb4103 was further isolated and screened from the abnormal fermentation broth to investigate its potential inhibitory effect on BC synthesis of Komagataeibacter nataicola JY6211.Although co-culturing the strain JY6211 and L.plantarum GPb4103 resulted in synergistic growth,BC yield decreased by up to 53%.The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accumulation of metabolites in the fermentation broth through metabolic pathways.This study provides new insights into how specific microbes could affect BC synthesis of K.nataicola during nata de coco production,thereby illuminating challenges faced in commercial BC production,such as inconsistent products quality and problematic production processes.
基金supported by the National Natural Science Foundation of China(No.32060529 and 31660458)Innovation Programme for Young Science and Technology Talents of Hainan Science and Technology Association(No.QCQTXM202208)+1 种基金the Key Research and Development Project of Hainan Province(No.ZDYF2020102)the Hainan Graduate Innovation Research Project(No.Qhys2022-194 and Qhyb2021-05).
文摘Nata de coco is a traditional fermented food,chemically known as bacterial cellulose(BC),widely used in the food industry,personal care,and biomaterial areas.In the nata de coco industry,microbiota-fermented coconut water(FCW)has been regarded as a highly efficient medium for improving BC synthesis by Komagataeibacter spp.However,its effects on the biological properties of the strains of Komagataeibacter and structural characteristics of BC remain unknown,resulting in unstable production and BC quality.This study aimed to explore the biological properties of K.nataicola,the characteristics of BC structure and reasons for the efficiency under the effect of FCW.The results showed that FCW could increase the BC yield of K.nataicola by 2.03-4.75 times,the uridine diphosphate glucose pyrophosphorylase activity by 10-45.3 times,and the hexokinase,phosphofructokinase,or pyruvate kinase activities by 2 times.The extracellular metabolite profile of K.nataicola showed that its glycolysis/gluconeogenesis pathway was significantly stimulated and the utilization of erythritol obviously increased.These phenomena might be attributed to the use of ethanol,lactate,xylitoland mannitol in FCW by K.nataicola.In addition,the structural characteristics of BC produced in FCW included higher number of hydrogen bonds,thinner fibrils,a looser three-dimensional network,improved porosity and greater mechanical strength.This study offered novel insights into the BC synthesis of K.nataicola and the BC structural characteristics cultivated in FCW,providing valuable references for the efficient production and potential applications of both nata de coco and BC.
文摘This study optimized bioconversion process of mangosteen pericarp extract juice(MPEj)with a single-culture of Komagataeibacter xylinus TISTR 1061,a bacterial cellulose-producing strain and a co-culture with the probiotic Lactiplantibacillus plantarum.K.xylinus TISTR 1061 was identified as the optimal bacterial cellulose-producing strain for fermenting MPEj.Optimal conditions were determined to be 20%(v/v)MPEj supplemented with 7%(w/v)sucrose and 0.2%(w/v)ammonium dihydrogen phosphate as carbon and nitrogen sources,respec-tively.The growth profile of single K.xylinus was not significantly different from those of the co-culture.They showed good adaptability and cohabited during fermentation without antagonistic effects.Dynamic changes in total titratable acidity(TTA),total soluble solids(TSS),and pH during fermentation were relatively similar for both single-and co-cultures.Post-fermented MPEj with co-culture exhibited significantly higher bioactive ac-tivities,particularly antioxidant properties.Significant variations in metabolite concentrations,including 2-ami-nobutyrate,valine,xylitol,propionate,isoleucine,glucose,and glycerol,were observed.These compounds exhibited significantly higher average concentrations after fermentation,highlighting their potential as bio-markers distinguishing pre-and post-fermentation MPEj.Bacterial cellulose(BC)from single culture exhibited greater thickness and weight,with a more complex and branched structure,while that from co-culture was infused with probiotic cells,showing less complexity allowing the BC from co-culture demonstrated low hardness and chewiness values.The properties of both bioconverted MPEj and BC obtained as observed offer potential for innovative functional drinks and/or dietary supplements with enhanced health benefits.
文摘Bacterial cellulose(BC)is a biopolymer whose properties make it suitable for applications in medicine,pharmaceutics,food,environment,engineering,and chemistry.BC produced from agricultural/industrial material exhibits a wide variety of morphological,physical,and mechanical properties.BC production and yield are dependent on the agricultural material used,the content of nitrogen and phosphorus,the bacterial strain,and culture conditions.In this review,BC production is addressed,focusing on the effect of culture conditions and culture medium on the morphological,physical,and mechanical properties of BC,considering low-cost substrates as culture medium.The main contributions over closely related reviews are:1)A compilation of BC production data,along with corresponding crystallinity and mechanical or physical properties,is provided to highlight the relationship between crystallinity and these properties within each study;2)The different culture conditions of each cited study,as well as the blank or control treatment,are included in the data compilation to allow comparison of the effects of the culture conditions within each study;3)The relationship between microstructure and physical and mechanical properties within each study is discussed;cases of simultaneous achievement of high BC production and either crystallinity or tensile strength are identified.From the data comparison,it follows that the BC production is similar to or better than that for standard Hestrin and Schramm(HS)medium in some studies,and its corresponding crystallinity or mechanical/physical properties are different.Then,a high BC production/yield does not guarantee improvement of crystallinity or physical/mechanical properties.In some cases,the crystallinity index is not significantly modified,but the corresponding physical/mechanical properties are.This implies that considering the physical/mechanical properties corresponding to the BC production/yield data is convenient in experimental studies on BC production using low-cost culture medium.
基金supported by the Dana Padanan Kolaborasi(DPK-2019-003)provided by the Universiti Kebangsaan Malaysia.
文摘Kombucha is produced by fermenting sweetened tea with symbiotic culture of bacteria and yeast(SCOBY).Kombucha is slightly sweet and acidic tea beverage that is popular all over the world due to its refreshing taste and health-promoting active metabolites formed during the fermentation process.Sucrose-sweetened tea is the traditional substrate for kombucha fermentation.However,due to consumers’demand as well as availability of resources,various alternative substrates,such as honey,molasses and coffee,have been used in the production of kombucha over time to promote additional health benefits.Aside from that,kombucha fermentation supplementation,such as with herbs,bee pollen,and lactic acid bacteria,have also been used to develop new novel kombucha,to value-add the biological activities and sensory properties.The activity of Komagataeibacter spp.bacteria results in the formation of a polymeric cellulose pellicle during the kombucha fermentation process.The cellulose produced has a wide range of application in a variety of fields.In this review,conventional and alternative fermentation methods were reviewed to better understand the development of kombucha.
基金supported by the National Research Foundation of Korea,Republic of Korea(grant number 2022R1I1A1A01069773 and 2022R1F1A1063434)the Technology Innovation Program(grant number 20009663)+2 种基金the Ministry of Trade,Industry&Energy(MOTIE,Republic of Korea)Go-Seong Deep sea Water Industry Foundation(GDIF-202201)the OTTOGI Corporation,Republic of Korea,through the Research and Publication Project.
文摘The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate how various combinations of acetic acid bacteria(AAB)and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha.Thirteen combinations of AAB and yeasts formed SCOBY.The pH of Kombucha decreased to 2.31,and titratable acidity content increased to 20.76 g/L.Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L,respectively.The total phenolic and flavonoid contents increased by 3.53-and 5.2 fold,whereas the condensed tannin content decreased by 31.3 fold.Chlorogenic,pcoumaric,and ferulic acids were newly detected.Catechin,epicatechin,caffeine,caffeic acid,gallic acid,and rutin contents in Kombucha were increased.The antioxidant activity of Kombucha was enhanced up to 2.88 fold.The use of AAB and yeast has potential value in the industrial production of Kombucha.
