D-arabitol, a versatile compound with applications in food, pharmaceutical, and biochemical industries, faces challenges in biomanufacturing due to poor chassis performance and unclear synthesis mechanisms. This study aimed to enhance the performance of Zygosaccharomyces rouxii to improve D-arabitol production. Firstly, a mutant strain Z. rouxii M075 obtained via atmospheric and room temperature plasma-mediated mutagenesis yielded 42.0 g/L of D-arabitol at 96 h, with about 50 % increase. Transcriptome-guided metabolic engineering of pathway key enzymes co-expression produced strain ZR-M3, reaching 48.9 g/L D-arabitol after 96 h fermentation. Finally, under optimized conditions, fed-batch fermentation of ZR-M3 in a 5 L bioreactor yielded an impressive D-arabitol titer of 152.8 g/L at 192 h, with a productivity of 0.8 g/L/h. This study highlights promising advancements in enhancing D-arabitol production, offering potential for more efficient biomanufacturing processes and wider industrial applications.
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http://dx.doi.org/10.1016/j.biortech.2024.130685 | DOI Listing |
Microorganisms
December 2024
Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce () were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which , , and accounted for more than 80% of the total community.
View Article and Find Full Text PDFJ Fungi (Basel)
December 2024
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
is a typical aroma-producing yeast in food brewing, but it has low heat resistance and poor proliferation ability at high temperature. Trehalose is generally considered to be a protective agent that helps stable yeast cells resist heat shock stress, but its functional mechanism for yeast cells in the adaptation period under heat stress is unclear. In this study, the physiological metabolism changes, specific gene transcription expression characteristics, and transcriptome differences of under different carbon sources under high-temperature stress (40 °C) were compared to explore the mechanism of trehalose inducing to recover and proliferate under high-temperature stress during the adaptation period.
View Article and Find Full Text PDFFood Sci Nutr
November 2024
Key Laboratory of Biological Resource and Ecological Environment of the Ministry of Education, College of Life Sciences Sichuan University Chengdu China.
Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor compounds of ZZDJ during different fermentation periods, as well as to reveal the potential correlation between microbiota and flavor. A total of 84 volatile flavor compounds were detected in 0-year to 3-year ZZDJ samples.
View Article and Find Full Text PDFFood Res Int
December 2024
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
The prolonged post-fermentation stage of Doubanjiang imparts unique flavors but may reduce microbial vitality and increase contamination, affecting quality. This study investigated the effect of Zygosaccharomyces rouxii inoculation during post-fermentation. Results showed a 46.
View Article and Find Full Text PDFFood Microbiol
January 2025
College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address:
To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-Saccharomyces yeast extracellular extract treatment for fermentation was established. The extracellular extract from Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression.
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