The potential to produce succinate aerobically in Escherichia coli would offer great advantages over anaerobic fermentation in terms of faster biomass generation, carbon throughput, and product formation. Genetic manipulations were performed on two aerobic succinate production systems to increase their succinate yield and productivity. One of the aerobic succinate production systems developed e...

ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...

Endogenous pollutants such as cyanobacteria have an essential impact on the global carbon cycle and climate. Finding a reasonable way to dispose of them has become urgent task for current watershed management ecological restoration. According engineering practice treatment by aerobic fermentation, emissions three typical cyanobacterial resource utilization processes, fermentation without auxili...

The effect of inoculation on nutrient content, fermentation, aerobic stability, and beef cattle performance for whole-plant corn silage treated with a commercial product (blend of homo- and heterofermentative lactic acid bacteria, BSM, blend of Enterococcus faecium, Lactobacillus plantarum, and Lactobacillus brevis, DSM numbers 3530, 19457, and 23231, resp.), was compared to a control treatment...

Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The ability of the yeasts Issatchenkia occidentalis and Pichia manshurica to utilize lactic and acet...

Dissolved oxygen (DO) is an important influencing factor in the process of aerobic microbial fermentation. Spinosad is an aerobic microbial-derived secondary metabolite. In our study, spinosad was used as an example to establish a DO strategy by multi-scale analysis, which included a reactor, cell and gene scales. We changed DO conditions that are related to the characteristics of cell metaboli...

Although the decrease in pyruvate secretion by brewer's yeasts during fermentation has long been desired in the alcohol beverage industry, rather little is known about the regulation of pyruvate accumulation. In former studies, we developed a pyruvate under-secreting sake yeast by isolating a strain (TCR7) tolerant to ethyl α-transcyanocinnamate, an inhibitor of pyruvate transport into mitochon...

Fermentation of xylose, a major constituent of lignocellulose, will be important for expanding sustainable biofuel production. We sought to better understand the effects of intrinsic (genotypic) and extrinsic (growth conditions) variables on optimal gene expression of the Scheffersomyces stipitis xylose utilization pathway in Saccharomyces cerevisiae by using a set of five promoters to simultan...

To obtain high-quality silage and better understand the mechanism underlying fermentation, a study was conducted to investigate effects of konjac flour (KF), Lactiplantibacillus plantarum (LP) their combination on fermentation quality, aerobic stability, microbial community high-moisture forage rape after 60 days ensiling. Results showed that KF LP treatments increased lactic acid content, decr...

Mixed intestinal bacteria were grown for 336 h in two identical single-stage chemostats at low growth rates in a carbohydrate-limited medium. Complex bacterial populations were maintained and anaerobes always outnumbered aerobes. The predominant organisms belonged to the genera Bacteroides, Bifidobacterium, Lactobacillus, Clostridium, Eubacterium, Propionbacterium, Peptococcus, and Peptostrepto...