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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
There are numerous substrates and microorganisms involved in fermentation. However, the process of fermentation can be classified on the major end-product produced, such as: lactic acid fermentation, alcoholic fermentation, alkali fermentation and acetic acid fermentation. Lactic acid fermentation is carried out in the fermented milk and milk products, meat sausage, gundruk, sinki, etc., by lactic acid bacteria (LAB), where lactose is converted to lactic acid. Similarly, alcohol fermentation is carried out in cereal - based alcoholic beverages (such as: toddy and kanji) by yeast with production of ethanol from sugars. Whereas, acetic acid bacteria convert ethanol into acetic acid in certain soybean fermented products during acetic acid fermentation; and alkaline fermentation is carried out under alkaline conditions in certain soybean products.7
A Review on L-Asparaginase
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Commercially producing microbial enzymes involves various fermentation technologies (Sabu et al., 2000). They are solid-state fermentation, submerged-type fermentation and immobilization, among others. These techniques are mainly preferred for bulk production for commercial purpose (Lozano et al., 2012). When compared to submerged fermentation, solid-state fermentation is more advantageous. It needs minimum control and ease of product recovery; the possibility of contamination is also less and it involves simpler methods to treat the fermented residues. Both the processes involve extraction, centrifugation, precipitation, evaporation, filtration and concentration in order to obtain the pure enzyme (Saleem Basha et al., 2009). A significant variation in enzyme production was observed between fermentation of solid and submerged state in the Lactobacillus sp. from a marine water sample. They suggest that the difference may have developed due to the accumulated intermediate metabolites between the substrate and product formed in submerged fermentation. The result may be probably due to the change in the physiological condition of the microorganism in solid-state and submerged fermentation (Bhargavi and Jaya Madhuri, 2017).
The Potential of Microbial Mediated Fermentation Products of Herbal Material in Anti-Aging Cosmetics
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Generally, four ubiquitous types of fermentation reactions are distinguished: lactic acid, acetic acid, alcohol/ethanol and alkaline fermentation. Lactic acid fermentation describes a process in which microorganisms such as yeast and bacteria convert carbohydrates into lactic acid, without requiring heat to initiate the reaction. Under anaerobic conditions, pyruvate generated from glycolysis is converted to pyruvic acid, which uses nicotinamide adenine dinucleotide hydrogen (NADH) to form lactic acid and nicotinamide adenine dinucleotide (NAD+). This type of fermentation is inexpensive and frequently used to preserve healthy foods such as yogurt, sauerkraut, pickles, and sourdough bread. In addition to lactic acid, lactic acid fermentation produces (in smaller quantities), acetic acid, ethanol, aromatic compounds, polysaccharides and enzymes (Doelle, 1975; Anal, 2019). Some examples of heterofermentative pathways producing lactic acid, acetate and alcohol using glucose as an example for hexose starting substrates or xylose as an example of pentose starting substrates are presented in Figure 2.6 and Figure 2.7.
Ulva lactuca methanolic extract improves oxidative stress-related male infertility induced in experimental animals
Published in Archives of Physiology and Biochemistry, 2021
Doaa A. Ghareeb, Alshimaa Abd-Elgwad, Nihal El-Guindy, Galila Yacout, Hala H. Zaatout
Forty-eight Sprague-Dawley male rats aged about 70–80 d (150 ± 10 g body weight) purchased from experimental animal house, Institute of Graduate Studies, Alexandria University, were chosen randomly and housed in metal cages (6 rats/cage). Experimental rats were maintained at approximately 23–25 °C with a 12 h light/dark cycle and received laboratory basal diet and tap water for one-week acclimation period and throughout the study period. All animals’ experiments were firmly subjected to ethical instructions outlined by Animal Ethics Committees (AEC) that published via The National Health and Medical Research Council (NHMRC) policies and guidelines that recommended by the Egyptian Ministry of Health and Population, High Committee of Medical Specialties, Arab Republic of Egypt (http://www.mohp.gov.eg). This study was approved from the Pharmaceutical and Fermentation Industries Development Center, City for Scientific Research and Technology Applications, Alexandria, Egypt, Faculty of Science, Alexandria University, and Faculty of Pharmacy, Alexandria University.
High alcohol-producing Klebsiella pneumoniae causes fatty liver disease through 2,3-butanediol fermentation pathway in vivo
Published in Gut Microbes, 2021
Nan-Nan Li, Wei Li, Jun-Xia Feng, Bing Du, Rui Zhang, Shu-Heng Du, Shi-Yu Liu, Guan-Hua Xue, Chao Yan, Jing-Hua Cui, Han-Qing Zhao, Yan-Ling Feng, Lin Gan, Qun Zhang, Wei-Wei Zhang, Di Liu, Chen Chen, Jing Yuan
Normally, ethanol production dominates in Saccharomyces cerevisiae sugar metabolism. 2,3-Butanediol is a high-value chemical usually produced petrochemically but can also be synthesized by some bacteria, such as Enterobacter, Klebsiella, Serratia, and Bacillus. Two fermentation types exist in the Enterobacteriaceae family: mixed-acid fermenters that produce substantial amounts of lactate, formate, acetate, and succinate, resulting in lethal medium acidification, and 2,3-butanediol fermenters that switch to the production of the neutral compounds acetoin and 2,3-butanediol and even deacidify the environment after an initial acidification phase, thereby avoiding cell death. The synthesis of 2,3-butanediol from pyruvate requires three steps. First, the conversion of two molecules of pyruvate to α-acetolactate is catalyzed by the α-acetolactate synthase (α-ALS). Second, α-acetolactate is decarboxylated to acetoin by the α-acetolactate decarboxylase (α-ALD). Third, acetoin is reduced to 2,3-butanediol by 2,3-butanediol dehydrogenase (BDH), which can also catalyze the reverse reaction.
A review of phage mediated antibacterial applications
Published in Alexandria Journal of Medicine, 2021
Kenneth Ssekatawa, Denis K. Byarugaba, Charles D. Kato, Eddie M. Wampande, Francis Ejobi, Robert Tweyongyere, Jesca L. Nakavuma
The high prevalence of MDR infections has resulted in familiar bacterial diseases becoming difficult to treat. Moreover, hospital-associated infections (both sensitive and MDR) are mainly acquired through contaminated surfaces and medical equipment. However, phage-mediated bio-sanitization, in vivo, ex vivo, and in vitro phage therapy experiments and trials analyzed by this review showed that phages can mitigate the burden caused by MDR infections and contamination of hospital surfaces as well as medical devices. Furthermore, water and food-borne bacterial infections have been implicated as the major cause of mortality and morbidity globally and LAB as the main cause of yield loss in the biofuels fermentation industry. Analysis of phage/endolysin mediated bio-preservation and bio-decontamination studies by this review showed that phages and endolysins were highly effective. Thus, phage technology presents an opportunity for developing alternative therapeutic, bio-preservative, bio-decontamination, and bio-sanitization approaches. Despite the undisputable efficacy of phage therapy and phage-mediated biocontrol, rigorous investigations using highly sensitive techniques should be carried out to ensure that only appropriate professionally lytic and safe phages are used. Thus, for low- and middle-income countries, there is a need to develop affordable and appropriate methods for screening of phages for undesirable genes. Moreover, the challenge of immunogenicity that may be associated with in vivo application of phages needs to be explored further.