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Fermentation
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Industrial Fermentation
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Industrial Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (28 February 2021) | Viewed by 41566

Special Issue Editor

Dr. Jersson E. Plácido-Escobar

E-Mail Website
Guest Editor
Swansea University, Swansea, United Kingdom
Vedas Corporación de Investigación e Innovación, Medellín, Colombia
Interests: enzymes; egg vitelline membrane hydrolysates; biotransformation of the antibiotic agent; ligninolytic enzymes production and decolourising activity; membrane based solvent extraction

Special Issue Information

Dear colleagues

The use of fermentative processes has its origins in antiquity when fermented foods were initially produced, and since then, it has been associated with a massive number of commercial compounds with diverse complexity and prices such as bioethanol, organic acids, enzymes, vaccines, and therapeutic proteins. Fermentation processes are progressing at an incredible pace, and every year, new products are added to the list of compounds derived from fermentation.

Industrial fermentation operations utilize microbial, animal and plant cells to manufacture essential products for several industries such as food, chemical, and pharmaceutical. The basic industrial principles and process design are similar in all applications; however, the adaptation of the biological, engineering, economic, and environmental aspects required for each compound is a fundamental point of industrial fermentation.

A successful industrial fermentation process requires a multidisciplinary team to couple the biological principles and the engineering concepts to develop and scale up fermentative processes. This multidisciplinary team is involved in isolating and manipulating the microorganisms or proteins required for the industrial production, culture media and growth conditions, bioreactor design, and the establishment of the best methods and conditions for bioproduct recovery.

The aim of this Special Issue is to include innovative research results and review articles associated with all the phases related to industrial fermentation, microorganism isolation and modification for industrial applications, culture media and condition optimization, bioreactor design and bioreactor operational conditions, separation engineering, and bioproduct recovery.

Dr. Jersson E. Plácido-Escobar
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • industrial fermentation
  • separation engineering
  • bioreactors
  • culture media
  • growth conditions
  • microorganisms isolation
  • microorganism modifications

Published Papers (6 papers)

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Research

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13 pages, 1434 KiB  
Article
In Situ Product Recovery of Bio-Based Industrial Platform Chemicals: A Guideline to Solvent Selection
by Pieter De Brabander, Evelien Uitterhaegen, Ellen Verhoeven, Cedric Vander Cruyssen, Karel De Winter and Wim Soetaert
Fermentation 2021, 7(1), 26; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010026 - 17 Feb 2021
Cited by 9 | Viewed by 4287
Abstract
In situ product recovery (ISPR), in the form of an extractive fermentation process, can increase productivity and product titers in the sustainable production of platform chemicals. To establish a guideline for the development of industrially relevant production processes for such bio-based compounds, a [...] Read more.
In situ product recovery (ISPR), in the form of an extractive fermentation process, can increase productivity and product titers in the sustainable production of platform chemicals. To establish a guideline for the development of industrially relevant production processes for such bio-based compounds, a wide screening was performed, mapping the potential of an extensive range of solvents and solvent mixtures. Besides solvent biocompatibility with Saccharomyces cerevisiae, distribution coefficients of three organic acids (protocatechuic acid, adipic acid and para-aminobenzoic acid) and four fragrance compounds (2-phenylethanol, geraniol, trans-cinnamaldehyde and β-ionone) were determined. While for highly hydrophobic fragrance compounds, multiple pure solvents were identified that were able to extract more than 98%, reactive extraction mixtures were proven effective for more challenging compounds including organic acids and hydrophilic alcohols. For example, a reactive mixture consisting of 12.5% of the extractant CYTOP 503 in canola oil was found to be biocompatible and showed superior extraction efficiency for the challenging compounds as compared to any biocompatible single solvent. This mapping of biocompatible solvents and solvent mixtures for the extraction of various classes of industrial platform chemicals can be a tremendous step forward in the development of extractive fermentations. Full article
(This article belongs to the Special Issue Industrial Fermentation)
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14 pages, 7357 KiB  
Article
Impact of Media Heat Treatment on Cell Morphology and Stability of L. acidophilus, L. johnsonii and L. delbrueckii subsp. delbrueckii during Fermentation and Processing
by Marie Ludszuweit, Maximilian Schmacht, Claudia Keil, Hajo Haase and Martin Senz
Fermentation 2020, 6(4), 94; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6040094 - 25 Sep 2020
Cited by 1 | Viewed by 2999
Abstract
Manufacturers of starter cultures and probiotics aim to provide preparations with the highest possible amount of living cells and assurance of long-term storage stability. Thereby the industrial economy and thus an efficient outcome of the processes is of utmost importance. Earlier research has [...] Read more.
Manufacturers of starter cultures and probiotics aim to provide preparations with the highest possible amount of living cells and assurance of long-term storage stability. Thereby the industrial economy and thus an efficient outcome of the processes is of utmost importance. Earlier research has shown that the sterilization procedure of the microbial culture medium tremendously impacts growth performance of heating product-sensitive Lactobacillus strains. Thus, three different strains, i.e., L. acidophilus NCFM, L. johnsonii La-2801 and L. delbrueckii subsp. delbrueckii La-0704, were investigated for the influence of media heat pretreatment on cell morphology and stability during fermentation and further freeze drying and storage. The data indicate a relationship between the heating time of the culture medium, which is associated with an increase in browning reactions, and the cultural characteristics of the three strains. The resulting characteristic cell sizes of the cultures could be a major reason for the different stability properties during processing and storage that were observed. Besides the obvious relevance of the results for the production of starter cultures and probiotics, the pleomorphic phenomenon described here could also be a subject for other biotechnological processes, where heat-mediated media conversions, and thereby related cellular effects, could be a topic. Future studies have to show if further functional properties are influenced by the cell morphology and which cellular mechanisms lead to the observed pleomorphism. Full article
(This article belongs to the Special Issue Industrial Fermentation)
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12 pages, 1165 KiB  
Article
Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains
by Sudeep KC, Jitendra Upadhyaya, Dev Raj Joshi, Binod Lekhak, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, Rajiv Dhital, Santosh Khanal, Niranjan Koirala and Vijaya Raghavan
Fermentation 2020, 6(2), 59; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020059 - 09 Jun 2020
Cited by 75 | Viewed by 18306
Abstract
Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characterize pectinase from fungi [...] Read more.
Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characterize pectinase from fungi isolated from various soil samples and evaluate its application in juice clarification. Fungal strains were isolated and screened primarily using 1% citruspectin incorporated potato dextrose agar (PDA) and secondarily using pectinase screening agar medium (PSAM) for pectinolytic organisms. The enzyme was produced by submerged state fermentation and assayed using the dinitro salicylic acid (DNS) method. From 20 different soil samples, 55 fungal isolates were screened primarily and, among them, only 14 isolates were subjected for secondary screening. Out of 14, only four strains showed the highest pectinolytic activity. Among four strains, Aspergillus spp. Gm showed the highest enzyme production at a 48-h incubation period, 1% substrate concentration, and 30 °C temperature. The thermal stability assessment resulted that the activity of pectinase enzyme declines by 50% within 10 min of heating at 60 °C. The optimum temperature, pH, and substrate concentration for the activity of enzyme was 30 °C (75.4 U/mL), 5.8 (72.3 U/mL), and 0.5% (112.0 U/mL), respectively. Furthermore, the yield of the orange juice, the total soluble solid (TSS), and clarity (% transmittance) was increased as the concentration of the pectinase increased, indicating its potential use in juice processing. Overall, the strain Aspergillus spp. Gm was identified as a potent strain for pectinase production in commercial scale. Full article
(This article belongs to the Special Issue Industrial Fermentation)
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12 pages, 1582 KiB  
Article
Beer Aroma and Quality Traits Assessment Using Artificial Intelligence
by Claudia Gonzalez Viejo and Sigfredo Fuentes
Fermentation 2020, 6(2), 56; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020056 - 28 May 2020
Cited by 22 | Viewed by 5404
Abstract
Increasing beer quality demands from consumers have put pressure on brewers to target specific steps within the beer-making process to modify beer styles and quality traits. However, this demands more robust methodologies to assess the final aroma profiles and physicochemical characteristics of beers. [...] Read more.
Increasing beer quality demands from consumers have put pressure on brewers to target specific steps within the beer-making process to modify beer styles and quality traits. However, this demands more robust methodologies to assess the final aroma profiles and physicochemical characteristics of beers. This research shows the construction of artificial intelligence (AI) models based on aroma profiles, chemometrics, and chemical fingerprinting using near-infrared spectroscopy (NIR) obtained from 20 commercial beers used as targets. Results showed that machine learning models obtained using NIR from beers as inputs were accurate and robust in the prediction of six important aromas for beer (Model 1; R = 0.91; b = 0.87) and chemometrics (Model 2; R = 0.93; b = 0.90). Additionally, two more accurate models were obtained from robotics (RoboBEER) to obtain the same aroma profiles (Model 3; R = 0.99; b = 1.00) and chemometrics (Model 4; R = 0.98; b = 1.00). Low-cost robotics and sensors coupled with computer vision and machine learning modeling could help brewers in the decision-making process to target specific consumer preferences and to secure higher consumer demands. Full article
(This article belongs to the Special Issue Industrial Fermentation)
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15 pages, 1933 KiB  
Article
Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product
by Pedro José Barragán, Óscar J. Sánchez and Juan C. Henao-Rojas
Fermentation 2020, 6(2), 45; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020045 - 26 Apr 2020
Cited by 5 | Viewed by 2909
Abstract
Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of Lactobacillus plantarum ATCC 8014 by submerged fermentation at laboratory and [...] Read more.
Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of Lactobacillus plantarum ATCC 8014 by submerged fermentation at laboratory and bench scales, using a culture medium based on bovine blood plasma (BBP) with hydrolyzed proteins, and to evaluate the maturational effects and sensory properties conferred by the obtained biomass on a matured meat product (pepperoni). At bench scale, it was found that the maximum viable biomass concentration of L. plantarum was 9.58 log CFU/mL, which was higher than what was found in the MRS culture medium (9.53 log CFU/mL). The mathematical model proposed appropriately described the L. plantarum growth kinetics and carbohydrate dynamics during fermentation at laboratory and bench scales in hydrolyzed BBP medium. The application of viable L. plantarum biomass propagated on this medium did not show statistically significant differences during pepperoni maturation compared to the product made with the commercial starter culture. The sensory panel found no differences in the evaluated sensory attributes between these two products. The L. plantarum biomass obtained on this medium can be used successfully in maturation processes in different meat matrices. Full article
(This article belongs to the Special Issue Industrial Fermentation)
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Review

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15 pages, 3017 KiB  
Review
Homologous Recombination: A GRAS Yeast Genome Editing Tool
by Beatrice Bernardi and Jürgen Wendland
Fermentation 2020, 6(2), 57; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6020057 - 01 Jun 2020
Cited by 13 | Viewed by 6024
Abstract
The fermentation industry is known to be very conservative, relying on traditional yeast management. Yet, in the modern fast-paced world, change comes about in facets such as climate change altering the quality and quantity of harvests, changes due to government regulations e.g., the [...] Read more.
The fermentation industry is known to be very conservative, relying on traditional yeast management. Yet, in the modern fast-paced world, change comes about in facets such as climate change altering the quality and quantity of harvests, changes due to government regulations e.g., the use of pesticides or SO2, the need to become more sustainable, and of course by changes in consumer preferences. As a silent companion of the fermentation industry, the wine yeast Saccharomyces cerevisiae has followed mankind through millennia, changing from a Kulturfolger, into a domesticated species for the production of bread, beer, and wine and further on into a platform strain for the production of biofuels, enzymes, flavors, or pharmaceuticals. This success story is based on the ‘awesome power of yeast genetics’. Central to this is the very efficient homologous recombination (HR) machinery of S. cerevisiae that allows highly-specific genome edits. This microsurgery tool is so reliable that yeast has put a generally recognized as safe (GRAS) label onto itself and entrusted to itself the life-changing decision of mating type-switching. Later, yeast became its own genome editor, interpreted as domestication events, to adapt to harsh fermentation conditions. In biotechnology, yeast HR has been used with tremendous success over the last 40 years. Here we discuss several types of yeast genome edits then focus on HR and its inherent potential for evolving novel wine yeast strains and styles relevant for changing markets. Full article
(This article belongs to the Special Issue Industrial Fermentation)
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