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"Fermentation Biotechnology."
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Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future
The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial activity during fermentation. This review examines recent advances in microbial biotechnology—including the use of novel starter cultures, strain engineering, CRISPR-based genome editing, and precision fermentation that are reshaping the nutritional landscape of plant-based fermented foods. Key benefits such as improved protein digestibility, bioactive compound synthesis, antinutrient reduction, and micronutrient bioavailability are explored. Additionally, the review highlights the potential of microbial innovations to enhance sustainability, address global nutrition challenges, and improve consumer acceptance through better sensory quality. It also discusses challenges related to regulatory frameworks, scalability, and consumer perception. This review aims to provide a comprehensive understanding of how microbial processes can optimize the nutritional and functional value of plant-based fermented foods in alignment with future food system goals.
Journal Article
New Insights into the Modification of the Non-Core Metabolic Pathway of Steroids in Mycolicibacterium and the Application of Fermentation Biotechnology in C-19 Steroid Production
Androsta-4-ene-3,17-dione (AD), androsta-1,4-diene-3,17-dione (ADD), and 9α-hydroxy-4-androstene-3,17-dione (9-OHAD), which belong to C-19 steroids, are critical steroid-based drug intermediates. The biotransformation of phytosterols into C-19 steroids by Mycolicibacterium cell factories is the core step in the synthesis of steroid-based drugs. The production performance of engineered mycolicibacterial strains has been effectively enhanced by sterol core metabolic modification. In recent years, research on the non-core metabolic pathway of steroids (NCMS) in mycolicibacterial strains has made significant progress. This review discusses the molecular mechanisms and metabolic modifications of NCMS for accelerating sterol uptake, regulating coenzyme I balance, promoting propionyl-CoA metabolism, reducing reactive oxygen species, and regulating energy metabolism. In addition, the recent applications of biotechnology in steroid intermediate production are summarized and compared, and the future development trend of NCMS research is discussed. This review provides powerful theoretical support for metabolic regulation in the biotransformation of phytosterols.
Journal Article
From Waste to Worth: The Role of Fermentation in a Sustainable Future
Fermentation, one of the oldest biotransformation processes, has become a key element of contemporary sustainable biotechnology. In modern food systems, it enables the simultaneous resolution of environmental, nutritional, and economic challenges by converting agricultural and food residues into high-value-added products, such as bioactive compounds, organic acids, biofuels, enzymes, and proteins. Consistent with the concept of a circular bioeconomy, fermentation supports resource recycling, waste minimization, and greenhouse gas reduction, contributing to the achievement of selected United Nations Sustainable Development Goals (SDGs). The importance of fermentation extends beyond its environmental aspects—fermented foods and postbiotics support the modulation of the gut microbiome, strengthen immunity, and can act as a preventative measure against metabolic and inflammatory conditions. Simultaneously, the dynamic development of precision fermentation and synthetic biology enables the design of microorganisms that produce specific food ingredients without the use of animals or traditional agriculture, paving the way for more responsible production and consumption. This review presents the categories of organic residues valorized through fermentation, explains their role in circular food and healthcare systems, and identifies key technological and regulatory barriers limiting the scaling of this approach. Collectively, fermentation emerges as a biotechnology platform with significant transformative potential for future sustainable food systems.
Journal Article
Fungal rock phosphate solubilization using sugarcane bagasse
The effects of different doses of rock phosphate (RP), sucrose, and (NH
4
)
2
SO
4
on the solubilization of RP from Araxá and Catalão (Brazil) by
Aspergillus niger
,
Penicillium canescens
,
Eupenicillium ludwigii
, and
Penicillium islandicum
were evaluated in a solid-state fermentation (SSF) system with sugarcane bagasse. The factors evaluated were combined following a 2
3
+ 1 factorial design to determine their optimum concentrations. The fitted response surfaces showed that higher doses of RP promoted higher phosphorus (P) solubilization. The addition of sucrose did not have effects on P solubilization in most treatments due to the presence of soluble sugars in the bagasse. Except for
A. niger
, all the fungi required high (NH
4
)
2
SO
4
doses to achieve the highest level of P solubilization. Inversely, addition of (NH
4
)
2
SO
4
was inhibitory to P solubilization by
A. niger.
Among the fungi tested,
A. niger
stood out, showing the highest solubilization capacity and for not requiring sucrose or (NH
4
)
2
SO
4
supplementation. An additional experiment with
A. niger
showed that the content of soluble P can be increased by adding higher RP doses in the medium. However, P yield decreases with increasing RP doses. In this experiment, the maximal P yield (approximately 60 %) was achieved with the lower RP dose (3 g L
−1
). Our results show that SSF can be used to obtain a low cost biofertilizer rich in P combining RP, sugarcane bagasse, and
A. niger
. Moreover, sugarcane bagasse is a suitable substrate for SSF aiming at RP solubilization, since this residue can supply the C and N necessary for the metabolism of
A. niger
within a range that favors RP solubilization.
Journal Article
Marine-Derived Enterococcus faecalis HY0110 as a Next-Generation Functional Food Probiotic: Comprehensive In Vitro and In Vivo Bioactivity Evaluation and Synergistic Fermentation of Periplaneta americana Extract Powder
Addressing the escalating global burdens of inflammatory bowel disease and antimicrobial resistance demanded innovative food-based approaches to fortify gut health and suppress pathogens. We introduced a novel edible probiotic, Enterococcus faecalis HY0110, isolated from marine Thunnus thynnus. Through comprehensive in vitro, in vivo, and metabolomic analyses, we demonstrated its superior antibacterial effects compared to Lactobacillus rhamnosus GG, along with significantly enhanced antioxidant and free-radical scavenging capacities. Notably, elevated acetic acid production strongly correlated with its antimicrobial efficacy (R ≥ 0.999). HY0110 also exerted antiproliferative effects on HT-29 colorectal cancer cells by attenuating β-catenin and BCL-2 expression while upregulating pro-apoptotic markers P62 and c-PARP. In a DSS-induced colitis model, HY0110 alleviated inflammation, restored gut microbial homeostasis, and enhanced deterministic processes in community assembly dynamics. Furthermore, fermenting Periplaneta americana powder with HY0110 triggered extensive metabolic remodeling, notably a 668.73-fold rise in astragaloside A, plus increases in L-Leucyl-L-Alanine, S-lactoylglutathione, and 16,16-dimethyl prostaglandin A1. These shifts diminished harmful components and amplified essential amino acids and peptides to bolster immune modulation, redox balance, and anti-inflammatory responses. This work established a transformative paradigm for utilizing marine probiotics and novel entomological substrates in functional foods, presenting strategic pathways for precision nutrition and inflammatory disease management.
Journal Article
Probiotic Strains Influence on Infant Microbiota in the In Vitro Colonic Fermentation Model GIS1
The main goal of our study was to evaluate the effect of the individual administration of five lyophilized lactic acid bacteria strains (Lactobacillus fermentum 428ST, Lactobacillus rhamnosus E4.2, Lactobacillus plantarum FCA3, Lactobacillus sp. 34.1, Weissella paramesenteroides FT1a) against the in vitro simulated microbiota of the human colon using the GIS1 system. The influence on the metabolic activity was also assessed by quantitative determination of proteins and polysaccharides at each segment of human colon. The obtained results indicated that the lactic acid bacteria L. rhamnosus E4.2 and W. paramesenteroides FTa1 had better efficiency in synthesising exopolysaccharides and also a better probiotic potential and therefore could be recommended for use in probiotics products or food industry.
Journal Article
Directed Evolution of Saccharomyces cerevisiae for Increased Selenium Accumulation
Selenium-enriched yeast (selenium yeast) are one of the most popular sources of selenium supplementation used in the agriculture and human nutritional supplements industries. To enhance the production efficiency of selenium yeast, we sought to develop a method to identify, and ultimately select for, strains of yeast with enhanced selenium accumulation capabilities. Selenite resistance of four genetically diverse strains of Saccharomyces cerevisiae was assayed in various conditions, including varying carbon sources, nitrogen sources, and phosphate amounts, and they were correlated with selenium accumulation in a commercially relevant selenium-containing growth medium. Glycerol- and selenite-containing media was used to select for six yeast isolates with enhanced selenite resistance. One isolate was found to accumulate 10-fold greater selenium (0.13 to 1.4 mg Se g−1 yeast) than its parental strain. Glycerol- and selenium-containing medium can be used to select for strains of yeast with enhanced selenium accumulation capability. The methods identified can lead to isolation of industrial yeast strains with enhanced selenium accumulation capabilities that can result in greater cost efficiency of selenium yeast production. Additionally, the selection method does not involve the construction of transgenic yeast, and thus produces yeasts suitable for use in human food and nutrient supplements.
Journal Article
Gas Fermentation: A Game-Changing Technology from Molecular Engineering to Bioreactors, Modeling, and Optimizing Processes and Apparatuses
Against the backdrop of an increasing global demand for sustainable energy sources, construction materials, and high-quality food to support a growing population, there is heightened research interest in the biotransformation of gaseous substrates. These substrates serve as critical sources of carbon and energy for unique microorganisms that utilize methane, carbon monoxide and carbon dioxide, and hydrogen as nutrients. In addition to the fundamental scientific interest in addressing the mathematical modeling challenges in the biophysics and biochemistry of microorganisms, this research area is characterized by its significant practical implications. Researchers are focusing on several task classes: the application of genetic engineering to optimize metabolic processes for the efficient production of a broad spectrum of products; the study of key biocatalytic enzymes; and the development of innovative engineering solutions for bioreactors. These novel reactor designs aim to enhance process controllability, safety, and efficiency while reducing production costs. To assess the comparative efficiency of existing and emerging bioreactors—particularly regarding mass transfer characteristics and energy consumption—a wide array of tools is now available. These include mathematical methods for describing two-phase gas–liquid systems and hydrodynamic processes, as well as advanced computational techniques such as supercomputing, machine learning algorithms, and neural networks. This work presents several examples and outlines contemporary trends in the development of gas fermentation.
Journal Article
Effect of overliming and activated carbon detoxification on inhibitors removal and butanol fermentation of poplar prehydrolysates
The results indicated that the aldehydes and ketones were more inhibitory than the corresponding acids and alcohols.[...]the identification and detoxification of aldehydes and ketones in the prehydrolysates are critically needed in biofuels fermentation.[...]a combination approach is needed to detoxify the prehydrolysates for ABE fermentation.[...]integration of overliming and AC treatment could be more effective to remove both furans and phenolic compounds (aromatic monomers and dimers).According to the HPLC analysis, the prehydrolysates contained glucose (10.85 g L−1), xylose (8.93 g L−1), galactose (1.04 g L−1), arabinose (0.64 g L−1), mannose (1.94 g L−1), and sugar degradation compounds including formic acid (1.15 g L−1), acetic acid (6.08 g L−1), levulinic acid (1.12 g L−1), HMF (0.63 g L−1) and furfural (4.94 g L−1).
Journal Article