Fumaric acid production by fermentation.
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ABSTRACT:
SUBMITTER: Roa Engel CA
PROVIDER: S-EPMC2243254 | biostudies-other | 2008 Mar
REPOSITORIES: biostudies-other
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Project description:BackgroundHyaluronic acid (HA) has gained significant attention due to its unique physical, chemical, and biological properties, making it widely used in various industries. This study aimed to screen bacterial isolates for HA production, characterize favorable fermentation conditions, and evaluate the inhibitory effect of bacterial HA on cancer cell lines.ResultsA total of 108 bacterial isolates from diverse sources were screened for HA production using HPLC, turbidimetric, and carbazole determination methods. Among the HA-producing isolates, Klebsiella pneumoniae H15 isolated from an animal feces sample, was superior in HA production. The strain was characterized based on its morphological, cultural, and biochemical characteristics. Molecular identification using 16S rDNA sequencing and phylogenetic analysis confirmed its identity. Fermentation conditions, including pH, temperature, time, and agitation rate, were optimized to maximize HA production. The basal medium, comprising sucrose (7.0%) as carbon source and combined yeast extract with peptone (1.25% each) as nitrogen substrate, favored the highest HA production at pH 8.0, for 30 h, at 30 °C, under shaking at 180 rpm. The average maximized HA concentration reached 1.5 g L-1. Furthermore, bacterial HA exhibited a significant inhibitory effect on three cancer cell lines (MCF-7, HepG-2 and HCT), with the lowest concentration ranging from 0.98-3.91 µg mL-1.ConclusionsK. pneumoniae H15, isolated from animal feces demonstrated promising potential for HA production. The most favorable fermentation conditions led to a high HA production. The inhibitory effect of bacterial HA on cancer cell lines highlights its potential therapeutic applications. These findings contribute to a broader understanding and utilization of HA in various industries and therapeutic applications.
| S-EPMC10580645 | biostudies-literature
Project description:This study focuses on succinic acid production by Actinobacillus succinogenes in batch fermentation from whey and lactose widely encountered in dairy effluents. The effects of initial whey and lactose concentration, CO2 rate on succinic acid production were investigated. The optimal succinic acid production was obtained with 25?g?L-1 of lactose and 35?g?L-1 of whey with yields and productivities respectively of 65% and 0.9?g?L-1?h-1 for lactose and 62.1%, 0.81?g?L-1?h-1 for whey. The maximum yield and productivity of succinic acid was obtained with lactose in comparison with whey. Productivity and yield decreased when the amount of initial lactose was increased. Biomass, acetic acid and formic acid increased when whey was used as a substrate compared to lactose. Succinic acid production by anaerobic fermentation is a green biotechnology alternative to valorize whey and lactose from dairy effluent and to reduce their impact on the environment.
| S-EPMC7270542 | biostudies-literature
Project description:The development of sustainable protocols for enhancing the production of ethanol is highly important for its utilization in automotive transportation and energy sector. Up to 15% ethanol can blend with diesel to make e-diesel that can be used in fuel compression ignition engine. Urea-modified amino acids can be used as a very good vitalizer for yeast (Saccharomyces cerevisiae, Baker's yeast (ATCC 204508)) growth and thus promote ethanol production. A simple, one-step, room-temperature synthetic procedure has been developed for urea-appended ?-amino acids from amino acid by treatment with KCNO. Single-crystal X-ray studies confirm the successful synthesis and molecular structures of the urea-appended ?-amino acids. Out of 20 urea-appended amino acids, Arg-, Pro-, His-, and Gln-containing compounds promote yeast growth significantly after 12 h at pH 6.8 and 38 °C. These compounds are nontoxic. The urea-appended Arg shows 2-fold increase of yeast growth. However, urea-appended m-aminobenzoic acid and p-aminobenzoic acid inhibit yeast growth. NMR experiments confirmed the enhanced production of ethanol by glucose fermentation in the presence of 2.5 ?mol urea-appended Arg. Not only glucose but also commercially available sugars and feedstock of the starch slurry drained out after boiling of rice exhibit significant enhancement of ethanol production under same conditions.
| S-EPMC6705197 | biostudies-literature
Project description:Bacterial inoculants are known to improve the quality of silage. The objectives of the present study were to evaluate the effects of different types of lactic acid bacteria (LAB; L. plantarum, L. salivarius, L. reuteri, L. brevi, and S. bovis) inoculation (106 cfu/ DM) on rice straw silage quality and to determine these effects on ruminal fermentation characteristics, digestibility and microbial populations in an in vitro condition. Inoculated rice straw was ensiled for 15 and 30 days. For the in vitro study, rumen fluid was obtained from three rumen-fistulated bulls fed on mixed forage and concentrate at 60:40 ratio twice daily. Inoculation with LAB improved (p < 0.05) the rice straw silage quality as indicated by higher dry matter and crude protein contents, decreased pH and butyric acid, and increased propionic acid and LAB numbers, especially after 30 days of ensiling. Results from the in vitro study revealed that starting with the addition of LAB to rice straw silage improved in vitro fermentation characteristics such as increased total volatile fatty acids and dry matter digestibility (p < 0.05). LAB treatments also decreased methane production and methane/total gas ratio after 15 and 30 days of ensiling. From the rumen microbial population perspective, cellulolytic, and fungal zoospores were enhanced, while protozoa and methanogens were decreased by the LAB treatments. Based on these results, it could be concluded that inoculating rice straw silage with LAB (especially for L. plantarum and S. bovis) improved silage quality, rumen fermentation parameters and microbial populations in vitro.
| S-EPMC8226620 | biostudies-literature
Project description:In this study, we investigated the diversity of AAB from fermenting cocoa and the production of acetic acid in response to various environmental conditions. Ribosomal 16S gene sequence analysis and PCR-RFLP showed a restricted microbiota mainly composed of Acetobacter pasteurianus, Acetobacter tropicalis and Acetobacter okinawensis sp., consistently found in all six regions studied. Meanwhile Acetobacter malorum, Acetobacter ghanensis and Gluconobacter oxydans were isolated as minor species in specific regions. The dominant species were mainly isolated in the first 72 h period of natural cocoa fermentation while the minor species were present toward the later stages. Acetobacter okinawensis, a newly isolated species, was able to yield an unusually high quantity, up to 62 g/L of acetic acid at 30 °C. However, a shift of temperature to 35 °C severely impaired acid production in most strains of this species. While acetic acid production increases for up to 6 days in Acetobacter okinawensis and Acetobacter pasteurianus, it decreases beyond 4 days in Acetobacter tropicalis strains. The production of acetic acid was strongly dependent on environmental conditions, with optimal production between pH 4 and 5, under ethanol concentration below 8% and temperatures above 35-40 °C, corresponding to conditions prevailing in the first half of fermentation process. Acetobacter tropicalis was more productive at higher ethanol concentration and Acetobacter okinawensis at low pH. Species diversity and different behavior of strains highlight the importance of valuable starter selection for well-controlled cocoa fermentation.
| S-EPMC7171043 | biostudies-literature
Project description:Dietary mycoprotein (marketed as QuornTM) has many health benefits, including reductions in energy intake. The majority of studies evaluating mycoprotein focus on the protein content and very few consider the fibre content. Fibre consumption is also associated with decreased energy intake, which is partly attributed to short chain fatty acids (SCFAs) from fibre fermentation by colonic bacteria. To study the SCFA-producing capability of mycoprotein, in vitro batch fermentations were conducted, and SCFA production compared with that from extracted mycoprotein fibre, oligofructose (OF), rhamnose, and laminarin. Mycoprotein and mycoprotein fibre were both fermentable, resulting in a total SCFA production of 24.9 (1.7) and 61.2 (15.7) mmol/L, respectively. OF led to a significantly higher proportion of acetate compared to all other substrates tested (92.6 (2.8)%, p < 0.01). Rhamnose generated the highest proportion of propionate (45.3 (2.0)%, p < 0.01), although mycoprotein and mycoprotein fibre yielded a higher proportion of propionate compared with OF and laminarin. Butyrate proportion was the highest with laminarin (28.0 (10.0)although mycoprotein fibre led to a significantly higher proportion than OF (p < 0.01). Mycoprotein is a valuable source of dietary protein, but its fibre content is also of interest. Further evaluation of the potential roles of the fibre content of mycoprotein is required.
| S-EPMC6520856 | biostudies-other
Project description:Ethyl lactate is widely used in food and pharmaceutical industries, but the complexity of the synthesis process, in particular, involving the addition of organic solvents, hinders its application. Here, we report a natural green strategy to produce ethyl lactate by exploiting the synergistic fermentation of lactic acid bacteria and ester-producing microbes using biomass as a substrate. Interestingly, it is worth noting that the conjugate fermentation has a higher ethyl lactate yield (3.05 g/L) compared to the mixed fermentation (1.32 g/L). The ester production capacity was increased by 2.3 times. These entire processes require only the addition of biomass without introducing any organic solvent. In addition, the obtained catalytic esterification system can reuse the ester-producing microbes by simple centrifugation and maintain over seven cycles of catalysis while it retained a high activity. We firmly believe that the results of this study will provide new ideas for achieving sustainable green production of natural ethyl lactate.
| S-EPMC6777129 | biostudies-literature
Project description:BACKGROUND:Bear bile powder is a valuable medicinal material characterized by high content of tauroursodeoxycholic acid (TUDCA) at a certain ratio to taurochenodeoxycholic acid (TCDCA). We had created an engineered E. coli harboring two-step bidirectional oxidative and reductive enzyme-catalyzing pathway that could rapidly convert TCDCA to TUDCA at a specific percentage in shake flasks. RESULTS:We reported here the large-scale production of TUDCA containing products by balancing the bidirectional reactions through optimizing fermentation process of the engineered E. coli in fermenters. The fermentation medium was firstly optimized based on M9 medium using response surface methodology, leading to a glycerol and yeast extract modified M9-GY medium benefits for both cell growth and product conversion efficiency. Then isopropylthio-?-galactoside induction and fed-stock stage was successively optimized. Finally, a special deep-tank static process was developed to promote the conversion from TCDCA to TUDCA. Applying the optimal condition, fermentation was performed by separately supplementing 30 g refined chicken bile powder and 35 g crude chicken bile powder as substrates, resulting in 29.35?±?2.83 g and 30.78?±?3.04 g powder products containing 35.85?±?3.85% and 27.14?±?4.23% of TUDCA at a ratio of 1.49?±?0.14 and 1.55?±?0.19 to TCDCA, respectively, after purification and evaporation of the fermentation broth. The recovery yield was 92.84?±?4.21% and 91.83?±?2.56%, respectively. CONCLUSION:This study provided a practical and environment friendly industrialized process for producing artificial substitute of bear bile powder from cheap and readily available chicken bile powder using engineered E. coli microbial cell factory. It also put forward an interesting deep-tank static process to promote the enzyme-catalyzing reactions toward target compounds in synthetic biology-based fermentation.
| S-EPMC6368744 | biostudies-literature
Project description:Background Napier grass biomass can be hydrolyzed mainly containing glucose and xylose after alkaline pretreatment and enzymatic hydrolysis. This biomass can be fermented using Actinobacillus succinogenes to produce succinic acid. The yield of succinic acid was 0.58 g/g. Because metabolizing xylose could produce more acetic acid, this yield of succinic acid was lower than that achieved using glucose as the sole carbon source. Results The addition of glycerol as a fermentation substrate to Napier grass hydrolysate increased the reducing power of the hydrolysate, which not only increased the production of succinic acid but also reduced the formation of undesirable acetic acid in bacterial cells. At a hydrolysate:glycerol ratio of 10:1, the succinic acid yield reached 0.65 g/g. The succinic acid yield increased to 0.88 g/g when a 1:1 ratio of hydrolysate:glycerol was used. For the recovery of succinic acid from the fermentation broth, an outside-in module of an ultrafiltration membrane was used to remove bacterial cells. Air sparging at the feed side with a flow rate of 3 L/min increased the filtration rate. When the air flow rate was increased from 0 to 3 L/min, the average filtration rate increased from 25.0 to 45.7 mL/min, which corresponds to an increase of 82.8%. The clarified fermentation broth was then electrodialized to separate succinate from other contaminated ions. After electrodialysis, the acid products were concentrated through water removal, decolorized through treatment with activated carbon, and precipitated to obtain a purified product. Conclusions The yield of succinic acid was increased by adding glycerol to the hydrolysate of Napier grass. The downstream processing consisting of ultrafiltration membrane separation and single-stage electrodialysis was effective for product separation and purification. An overall recovery yield of 74.7% ± 4.5% and a purity of 99.4% ± 0.1% were achieved for succinic acid. Supplementary Information The online version contains supplementary material available at 10.1186/s13068-022-02106-0.
| S-EPMC8767706 | biostudies-literature
Project description:UnlabelledAcetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. However, the specific microorganisms responsible for acetoin formation in this centuries-long repeated batch fermentation have not yet been clearly identified. Here, the microbial distribution discrepancy in the diacetyl/acetoin metabolic pathway of vinegar microbiota was revealed at the species level by a combination of metagenomic sequencing and clone library analysis. The results showed that Acetobacter pasteurianus and 4 Lactobacillus species (Lactobacillus buchneri, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus brevis) might be functional producers of acetoin from 2-acetolactate in vinegar microbiota. Furthermore, A. pasteurianus G3-2, L. brevis 4-22, L. fermentum M10-3, and L. buchneri F2-5 were isolated from vinegar microbiota by a culture-dependent method. The acetoin concentrations in two cocultures (L. brevis 4-22 plus A. pasteurianus G3-2 and L. fermentum M10-3 plus A. pasteurianus G3-2) were obviously higher than those in monocultures of lactic acid bacteria (LAB), while L. buchneri F2-5 did not produce more acetoin when coinoculated with A. pasteurianus G3-2. Last, the acetoin-producing function of vinegar microbiota was regulated in situ via augmentation with functional species in vinegar Pei After 72 h of fermentation, augmentation with A. pasteurianus G3-2 plus L. brevis 4-22, L. fermentum M10-3, or L. buchneri F2-5 significantly increased the acetoin content in vinegar Pei compared with the control group. This study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota.ImportanceAcetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. Thus, it is of interest to understand which microbes are driving the formation of acetoin to elucidate the microbial distribution discrepancy in the acetoin metabolic pathway and to regulate the metabolic function of functional microbial groups in vinegar microbiota. Our study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota.
| S-EPMC5038022 | biostudies-literature