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Zhang W, Chen C, Li Y, Guo F, Liu W, Liu S, Sun Y, Wang X, Shen Y, Wang P. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chem 2024; 441:138321. [PMID: 38218145 DOI: 10.1016/j.foodchem.2023.138321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/15/2024]
Abstract
Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.
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Affiliation(s)
- Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Fengyu Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Weiqian Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Siyuan Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
| | - Yanan Sun
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xifan Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yuemin Shen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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2
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Zhao Y, Li S, Shu Q, Yang X, Deng Y. Highly efficient production of 2-phenylethanol by wild-type Saccharomyces bayanus strain. BIORESOURCE TECHNOLOGY 2024; 403:130867. [PMID: 38777235 DOI: 10.1016/j.biortech.2024.130867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 04/29/2024] [Accepted: 05/19/2024] [Indexed: 05/25/2024]
Abstract
2-Phenylethanol (2-PE) is a highly valuable aromatic alcohol utilized in fragrance, cosmetics and food industries. Due to the toxic by-products from chemical synthesis and the low productivity of the extraction method, bioproduction of 2-PE by yeast is considered promising. In this study, a wild-type Saccharomyces bayanus L1 strain producing 2-PE was isolated from soy sauce mash. Transcriptional analysis showed that 2-PE was synthesized via the Ehrlich pathway and Shikimate pathway in S. bayanus L1. By improving the fermentation conditions in shaking flasks, the maximum 2-PE titer reached 4.2 g/L with a productivity of 0.058 g/L/h within 72 h. In fed-batch fermentation, S. bayanus L1 strain produced 6.5 g/L of 2-PE within 60 h, achieving a productivity of 0.108 g/L/h. These findings suggest that S. bayanus L1 strain is an efficient 2-PE producer, paving the way for highly efficient 2-PE production.
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Affiliation(s)
- Yunying Zhao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shiyun Li
- Hubei Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Wuhan, Hubei 430023, China
| | - Quanxian Shu
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Shandong Bohi Industry Co., Ltd., 333, Binhe Road, Boxing Industrial Park, Binzhou, Shandong 256599, China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Shandong Bohi Industry Co., Ltd., 333, Binhe Road, Boxing Industrial Park, Binzhou, Shandong 256599, China
| | - Yu Deng
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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3
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Peng Q, Tao W, Yu F, Xiong Q, Nong C, Zhang W, Fan J. Physiological and Biochemical Analysis Revealing the Key Factors Influencing 2-Phenylethanol and Benzyl Alcohol Production in Crabapple Flowers. PLANTS (BASEL, SWITZERLAND) 2024; 13:631. [PMID: 38475477 DOI: 10.3390/plants13050631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/04/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024]
Abstract
Floral scent (FS) plays a crucial role in the ecological functions and industrial applications of plants. However, the physiological and metabolic mechanisms underlying FS formation remain inadequately explored. Our investigation focused on elucidating the differential formation mechanisms of 2-phenylethanol (2-PE) and benzyl alcohol (BA) by examining seven related enzyme concentrations and the content of soluble sugar, soluble proteins, carbon (C) and nitrogen (N), as well as the C/N ratio. The findings revealed that the peak content of 2-PE in M. 'Praire Rose' and BA in M. 'Lollipop' occurred during the end flowering stage (S4) and flowering stage (S3) periods, respectively. The enzyme concentration change trends of phenylpyruvate decarboxylase (PDL), phenylacetaldehyde reductase (PAR), soluble protein, C, N, and C/N ratio changes during the S3-S4 period in M. 'Praire Rose' and M. 'Lollipop' were entirely opposite. Correlation and PCA analysis demonstrated that the content of CYP79D73 (a P450) and N, and the C/N ratio were key factors in 2-PE production in M. 'Praire Rose'. The production of BA in M. 'Lollipop' was more influenced by the content of phenylacetaldehyde synthase (PAAS), CYP79D73, and soluble sugar. As CYP79D73 exits oppositely in correlation to 2-PE (M. 'Praire Rose') and BA (M. 'Lollipop'), it is hypothesized that CYP79D73 was postulated as the primary factor contributing to the observed differences of 2-PE (M. 'Praire Rose') and BA (M. 'Lollipop') formation. These results carry significant implications for crabapple aromatic flower breeding and the essential oil industry etc.
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Affiliation(s)
- Qin Peng
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Wenkai Tao
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Fangyuan Yu
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Qinqin Xiong
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Chunshi Nong
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Wangxiang Zhang
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Junjun Fan
- College of Horticulture, Jinling Institute of Technology, No. 99 Hongjing Avenue, Jiangning District, Nanjing 211169, China
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4
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Cascos G, Lozano J, Montero-Fernández I, Marcía-Fuentes JA, Aleman RS, Ruiz-Canales A, Martín-Vertedor D. Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans. Foods 2023; 13:87. [PMID: 38201115 PMCID: PMC10778548 DOI: 10.3390/foods13010087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 01/12/2024] Open
Abstract
The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attributes, the highest of which being fruity, herbal, and sweet. Low-quality samples showed negative attributes related to roasted, smoky, and abnormal fermentation. Alcohols and aromatic compounds were most abundant in the high-quality samples, while carboxylic acids, pyrazines, and pyridines were most abundant in the samples of low quality. The VOCs with positive attributes were phenylethyl alcohol, nonanal and 2-methyl-propanoic acid, and octyl ester, while those with negative attributes were pyridine, octanoic acid, and dimethyl sulfide. The aroma quality of fresh coffee beans was also discriminated using E-nose instruments. The PLS-DA model obtained from the E-nose data was able to classify the different qualities of green coffee beans and explained 96.9% of the total variance. A PLS chemometric approach was evaluated for quantifying the fruity aroma of the green coffee beans, obtaining an RP2 of 0.88. Thus, it can be concluded that the E-nose represents an accurate, inexpensive, and non-destructive device for discriminating between different coffee qualities during processing.
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Affiliation(s)
- Gema Cascos
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Jesús Lozano
- Industrial Engineering School, University of Extremadura, 06006 Badajoz, Spain;
| | - Ismael Montero-Fernández
- Department of Chemical Engineering and Physical Chemistry, University of Extremadura, Avda de Elvas s/n, 06006 Badajoz, Spain;
| | | | - Ricardo S. Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Antonio Ruiz-Canales
- Engineering Department, Politechnic High School of Orihuela, Miguel Hernández University of Elche, 03312 Elche, Spain;
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda Adolfo Suárez s/n, 06007 Badajoz, Spain;
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5
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Li Y, Wang C, Wang J. Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral Area in Xinjiang. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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6
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Potential and Restrictions of Food-Waste Valorization through Fermentation Processes. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgrading FL and FW in a portfolio of added-value products and energy vectors. Among the most relevant research advances, biotechnological upgrading of these residues via fermentation has been demonstrated to be a potential valorization alternative. Despite the multiple investigations performed on the conversion of FL and FW, a lack of comprehensive and systematic literature reviews evaluating the potential of fermentative processes to upgrade different food residues has been identified. Therefore, this article reviews the use of FL and FW in fermentative processes considering the composition, operating conditions, platforms, fermentation product application, and restrictions. This review provides the framework of food residue fermentation based on reported applications, experimental, and theoretical data. Moreover, this review provides future research ideas based on the analyzed information. Thus, potential applications and restrictions of the FL and FW used for fermentative processes are highlighted. In the end, food residues fermentation must be considered a mandatory step toward waste minimization, a circular economy, and the development of more sustainable production and consumption patterns.
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Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries. J Fungi (Basel) 2023; 9:jof9020170. [PMID: 36836285 PMCID: PMC9961021 DOI: 10.3390/jof9020170] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/23/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.
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Barea-Ramos JD, Cascos G, Mesías M, Lozano J, Martín-Vertedor D. Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose. SENSORS (BASEL, SWITZERLAND) 2022; 22:8654. [PMID: 36433248 PMCID: PMC9692873 DOI: 10.3390/s22228654] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/05/2022] [Accepted: 11/08/2022] [Indexed: 06/16/2023]
Abstract
The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee beans were roasted at different thermal treatment intensities with the aim of obtaining aromatic compounds detected with an electronic device. Sensory analysis, volatile compound profiling, and electronic nose analysis were carried out. Through principal component analysis (95.8% of the total variance of the data was explained by PC1 and PC2) and partial least squares discriminant analysis (the sum of the diagonal elements gave a hit rate of 94%), it could be demonstrated that the E-nose is able to discriminate roasted coffee beans subjected to different thermal treatments. Aromatic profiling was carried out by a testing panel and volatile compounds (VOCs) for the discrimination of roasted coffee samples. Alcohols, aromatics, esters, ketones and furanone were found in higher proportions in samples at the lowest thermal treatment. The VOCs with positive attributes were 1-(4-nitrophenyl)-3-phenylamino-propenone, carboxylic acids, 2-methoxy-4-vinylphenol, and 2-phenylethyl alcohol, while the compounds with negative ones were 2-methyl-furan, 2,5-dimethyl-pyridine, 2-methyl-butanal, and 2-furfurylthiol. The PLS model allows for the quantification of the positive and negative aromas (RCV2 = 0.92) of roasted coffee by using the E-nose. Therefore, the E-nose, that is, an inexpensive and nondestructive instrument, could be a chemometric tool able to discriminate between different qualities of coffee during processing.
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Affiliation(s)
- Juan Diego Barea-Ramos
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Gema Cascos
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Marta Mesías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Jesús Lozano
- Industrial Engineering School, University of Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
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9
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Qiu S, Chen K, Liu C, Wang Y, Chen T, Yan G, Li J. Non-Saccharomyces Yeasts Highly Contribute to Characterisation of Flavour Profiles in Greengage Fermentation. Food Res Int 2022; 157:111391. [DOI: 10.1016/j.foodres.2022.111391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/05/2022] [Accepted: 05/18/2022] [Indexed: 12/01/2022]
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10
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Martínez-Avila O, Llenas L, Ponsá S. Sustainable polyhydroxyalkanoates production via solid-state fermentation: Influence of the operational parameters and scaling up of the process. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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11
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Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review. Foods 2022; 11:foods11010109. [PMID: 35010235 PMCID: PMC8750221 DOI: 10.3390/foods11010109] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 11/17/2022] Open
Abstract
Due to its pleasant rosy scent, the aromatic alcohol 2-phenylethanol (2-PE) has a huge market demand. Since this valuable compound is used in food, cosmetics and pharmaceuticals, consumers and safety regulations tend to prefer natural methods for its production rather than the synthetic ones. Natural 2-PE can be either produced through the extraction of essential oils from various flowers, including roses, hyacinths and jasmine, or through biotechnological routes. In fact, the rarity of natural 2-PE in flowers has led to the inability to satisfy the large market demand and to a high selling price. Hence, there is a need to develop a more efficient, economic, and environmentally friendly biotechnological approach as an alternative to the conventional industrial one. The most promising method is through microbial fermentation, particularly using yeasts. Numerous yeasts have the ability to produce 2-PE using l-Phe as precursor. Some agro-industrial waste and by-products have the particularity of a high nutritional value, making them suitable media for microbial growth, including the production of 2-PE through yeast fermentation. This review summarizes the biotechnological production of 2-PE through the fermentation of different yeasts on synthetic media and on various agro-industrial waste and by-products.
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12
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Karaalioğlu O, Yüceer YK. Nonconventional yeasts to produce aroma compounds by using agri-food waste materials. FEMS Yeast Res 2021; 21:6455311. [PMID: 34875055 DOI: 10.1093/femsyr/foab063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Accepted: 12/03/2021] [Indexed: 11/12/2022] Open
Abstract
Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover compounds that may have positive effects on health. Yeasts are fascinating microorganisms that play a key role in several traditional and innovative processes. Although Saccharomyces is the most important genus of yeasts, and they are major producers of biotechnological products worldwide, a variety of other yeast genera and species than Saccharomyces that are called 'non-Saccharomyces' or 'nonconventional' yeasts also have important potential for use in biotechnological applications. Some of the nonconventional yeast strains offer a unique potential for biotechnological applications to produce valuable secondary metabolites due to their characteristics of surviving and growing in such extreme conditions, e.g. wide substrate range, rapid growth, thermotolerance, etc. In this review, we aimed to summarize potential biotechnological applications of some nonconventional yeasts (Kluyveromyces spp., Yarrowia spp., Pichia spp., Candida spp., etc.) to produce industrially important aroma compounds (phenylethyl alcohol, phenylethyl acetate, isobutyl acetate, diacetyl, etc.) by reutilizing agri-food waste materials in order to prevent ecological problems and to produce or recover compounds that may have positive effects on health.
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Affiliation(s)
- Onur Karaalioğlu
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
| | - Yonca Karagül Yüceer
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
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13
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Šelo G, Planinić M, Tišma M, Tomas S, Koceva Komlenić D, Bucić-Kojić A. A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation. Foods 2021; 10:foods10050927. [PMID: 33922545 PMCID: PMC8146281 DOI: 10.3390/foods10050927] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/18/2022] Open
Abstract
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production.
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14
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Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds. Foods 2021; 10:foods10040707. [PMID: 33810435 PMCID: PMC8066995 DOI: 10.3390/foods10040707] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/21/2021] [Accepted: 03/22/2021] [Indexed: 12/13/2022] Open
Abstract
Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.
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15
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Dai J, Xia H, Yang C, Chen X. Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae. Front Microbiol 2021; 12:601963. [PMID: 33717002 PMCID: PMC7947893 DOI: 10.3389/fmicb.2021.601963] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 01/29/2021] [Indexed: 01/15/2023] Open
Abstract
2-Phenylethanol (2-PE) is an important flavouring ingredient with a persistent rose-like odour, and it has been widely utilized in food, perfume, beverages, and medicine. Due to the potential existence of toxic byproducts in 2-PE resulting from chemical synthesis, the demand for “natural” 2-PE through biotransformation is increasing. L-Phenylalanine (L-Phe) is used as the precursor for the biosynthesis of 2-PE through the Ehrlich pathway by Saccharomyces cerevisiae. The regulation of L-Phe metabolism in S. cerevisiae is complicated and elaborate. We reviewed current progress on the signal transduction pathways of L-Phe sensing, uptake of extracellular L-Phe and 2-PE synthesis from L-Phe through the Ehrlich pathway. Moreover, the anticipated bottlenecks and future research directions for S. cerevisiae biosynthesis of 2-PE are discussed.
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Affiliation(s)
- Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan, China.,ABI Group, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, China.,State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, China
| | - Huili Xia
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan, China
| | - Chunlei Yang
- Tobacco Research Institute of Hubei Province, Wuhan, China
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan, China
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16
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Integrated solid-state enzymatic hydrolysis and solid-state fermentation for producing sustainable polyhydroxyalkanoates from low-cost agro-industrial residues. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Martínez-Avila O, Muñoz-Torrero P, Sánchez A, Font X, Barrena R. Valorization of agro-industrial wastes by producing 2-phenylethanol via solid-state fermentation: Influence of substrate selection on the process. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:403-411. [PMID: 33445113 DOI: 10.1016/j.wasman.2020.12.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 12/07/2020] [Accepted: 12/29/2020] [Indexed: 06/12/2023]
Abstract
2-phenylethanol (2-PE) is a value-added compound widely used in industry due to its rose-like odor and antibacterial properties that can be bioproduced using wastes as raw materials. This study presents the valorization of nine agro-industrial wastes as potential substrates for 2-PE production using an isolated 2-PE producer Pichia kudriavzevii, and the solid-state fermentation (SSF) technology as an alternative approach. The assessed substrates comprised wastes of varied traits such that each of them provided different characteristics to the fermentation. Thus, by using a principal component analysis (PCA), it was possible to identify the most significant characteristics associated with the substrates affecting the 2-PE production. Results show that L-phenylalanine biotransformation was more efficient than de novo synthesis for producing 2-PE. Besides, from the evaluated set, the maximum 2-PE production was achieved with red apple pomace, reaching 1.7 and 25.2 mg2PE per gram of used waste through de novo and L-phenylalanine biotransformation, respectively. In that scenario, volumetric productivity and precursor yield were 39.6 mg2PE L-1h-1 and 0.69 g2PE per gram of L-phenylalanine added, respectively. From the PCA, it was identified that the reducing sugars content of the substrate, the air-filled porosity of the bed and the L-phenylalanine availability were the most critical parameters (associated with the substrates) influencing the microbial activity and 2-PE production. These results suggest that the desirable traits a solid media needs for promoting 2-PE production via SSF could be reached by using a combination of wastes in a synergistic approach.
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Affiliation(s)
- Oscar Martínez-Avila
- Composting Research Group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain.
| | - Patricia Muñoz-Torrero
- Composting Research Group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain
| | - Antoni Sánchez
- Composting Research Group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain.
| | - Xavier Font
- Composting Research Group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain.
| | - Raquel Barrena
- Composting Research Group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193 Barcelona, Spain.
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Vicente J, Calderón F, Santos A, Marquina D, Benito S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. Int J Mol Sci 2021; 22:ijms22031196. [PMID: 33530422 PMCID: PMC7866185 DOI: 10.3390/ijms22031196] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/14/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023] Open
Abstract
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363710 or +34-913363984
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