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Fermentation
Special Issues
Biodegradation in Fermentation
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Biodegradation in Fermentation

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

Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 8399

Special Issue Editor

Dr. Mariana Ferdes

E-Mail
Guest Editor
University Politehnica of Bucharest, 313 Splaiul Independentei, District 6, Bucharest, Romania
Interests: starter cultures; probiotic products; organic acids; cells cultures; radiation effect on microbial cell

Special Issue Information

Dear Colleagues,

Microorganisms possess the extraordinary ability to transform organic matter, through biodegradation process, into smaller compounds that can be converted into useful products by various fermentation technologies.

A large number of bacteria and fungi synthesize enzymes involved in aerobic or anaerobic degradation of different materials as substrate, including common and cellulosic raw materials, food and agroindustrial by-products and waste, municipal waste, which can cause a serious disposable problem with the environment. These important enzymes belong to the class of hydrolases (amylases, cellulases, hemicellulases, xylanases, pectinases, proteases, lipases) or to the oxidoreductases class (laccase and peroxidases).

The low molecular weight compounds resulting from biodegradation process can be used successfully in fermentation technologies to obtain a wide range of various products, including alcohols (ethanol, propanol, isopropanol, butanol, glycerol), acids (lactic, acetic, propionic, butyric), esters, gases (H2, CH4, CO2), etc, some of these products being used as biofuels.

This Special Issue aims to publish innovative studies and technologies (original research articles, short communications, reviews) that have a significant contribution in the field of fermentation in relation to microbial biodegradation. Topics of interest should relate to the use of microorganisms in fermentation technologies based on microbial biodegradation processes, with aplications for industry, energy, environment, food, agriculture and health.

Dr. Mariana Ferdes
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

  • microorganisms
  • enzymes
  • waste
  • fermentation products
  • technologies
  • environment

Published Papers (2 papers)

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Research

14 pages, 1890 KiB  
Article
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass
by Sofie E. Svensson, Ludmila Bucuricova, Jorge A. Ferreira, Pedro F. Souza Filho, Mohammad J. Taherzadeh and Akram Zamani
Fermentation 2021, 7(2), 91; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020091 - 03 Jun 2021
Cited by 23 | Viewed by 4771
Abstract
Filamentous fungi can be used for the valorization of food waste as a value-added product. The goal of this study was the valorization of bread waste through fungal cultivation and the production of value-added products. The fungal cultivation was verified for upscaling from [...] Read more.
Filamentous fungi can be used for the valorization of food waste as a value-added product. The goal of this study was the valorization of bread waste through fungal cultivation and the production of value-added products. The fungal cultivation was verified for upscaling from shake flasks to a bench-scale bioreactor (4.5 L) and a pilot-scale bioreactor (26 L). The fungus showed the ability to grow without any additional enzymes or nutrients, and it was able to consume a bread concentration of 4.5% (w/v) over 48 h. The biomass concentration in the shake flasks was 4.1 g/L at a 2.5% bread concentration, which increased to 22.5 g/L at a 15% bread concentration. The biomass concentrations obtained after 48 h of cultivation using a 4.5% bread concentration were 7.2–8.3 and 8.0 g/L in 4.5 and 26 L bioreactors, respectively. Increasing the aeration rate in the 4.5 L bioreactor decreased the amount of ethanol produced and slightly reduced the protein content of the fungal biomass. The initial protein value in the bread was around 13%, while the protein content in the harvested fungal biomass ranged from 27% to 36%. The nutritional value of the biomass produced was evaluated by analyzing the amino acids and fatty acids. This study presents the valorization of bread waste through the production of a protein- and fatty-acid-rich fungal biomass that is simultaneously a source of microfibers. Full article
(This article belongs to the Special Issue Biodegradation in Fermentation)
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9 pages, 1161 KiB  
Article
Preparation of Oil Palm Empty Fruit Bunch Hydrolysate
by Hironaga Akita, Mohd Zulkhairi Mohd Yusoff and Shinji Fujimoto
Fermentation 2021, 7(2), 81; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020081 - 25 May 2021
Cited by 5 | Viewed by 2416
Abstract
Malaysia is the second largest palm oil producer and exporter globally. When crude palm oil is produced in both plantations and oil processing mills, a large amount of oil palm empty fruit bunch (OPEFB) is simultaneously produced as a waste product. Here, we [...] Read more.
Malaysia is the second largest palm oil producer and exporter globally. When crude palm oil is produced in both plantations and oil processing mills, a large amount of oil palm empty fruit bunch (OPEFB) is simultaneously produced as a waste product. Here, we describe the preparation of hydrolysate from OPEFB. After OPEFB was hydrothermally treated at 180–200 °C, the resultant liquid phase was subjected to high-performance liquid chromatography analysis, while the solid phase was used for acidic and enzymatic hydrolysis. Hemicellulose yield from the acid-treated solid phase decreased from 153 mg/g-OPEFB to 27.5 mg/g-OPEFB by increasing the hydrothermal treatment temperature from 180 to 200 °C. Glucose yield from the enzyme-treated solid phase obtained after hydrothermal treatment at 200 °C was the highest (234 ± 1.90 mg/g-OPEFB, 61.7% production efficiency). In contrast, xylose, mannose, galactose, and arabinose yields in the hydrolysate prepared from the solid phase hydrothermally treated at 200 °C were the lowest. Thus, we concluded that the optimum temperature for hydrothermal pretreatment was 200 °C, which was caused by the low hemicellulose yield. Based on these results, we have established an effective method for preparing OPEFB hydrolysates with high glucose content. Full article
(This article belongs to the Special Issue Biodegradation in Fermentation)
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