期刊文献+
任意字段
题名或关键词
题名
关键词
摘要
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息
共找到44篇文章
< 1 2 3 >
每页显示 20 50 100
已选0条
引用分析
参考文献
引证文献
 统计分析
检索结果
已选文献
显示方式：
Identification and fermentation optimization of protopectinase-overproducing strain Aspergillus niger CD-01 for pectin production 认领 引用 被引量：4
1
作者 夏金兰 孟浩 +4 位作者 王润民 张成桂 熊晶 聂珍媛 邱冠周 《Journal of Central South University》 SCIE EI CAS 2009年第1期53-60,共8页
In order to solve the citrus peel resource waste problem protopectinase-overproducing strain CD-01 for pectin production and minimize the drawbacks of chemical extraction of pectin, a was isolated from a pit soil dump... In order to solve the citrus peel resource waste problem protopectinase-overproducing strain CD-01 for pectin production and minimize the drawbacks of chemical extraction of pectin, a was isolated from a pit soil dumped with perished orange in Changde City, Hunan Province of China. The strain CD-01 had the same morphology and 28S rRNA gene sequence （FJ184995） as that of Aspergillus niger （ATCC 64028）. It was thus identified and named as Aspergillus niger CD-01. The fermentation condition was optimized based on L9（34） orthogonal experimental design and the variances analyses. The results show that the optimal condition for producing pectin is as follows： time 36 h, temperature 35 ℃, pH 5, and urea as the nitrogen source. Under this condition, the pectin yield can reach up to 24.5%. This shows a great potential of Aspergillus niger CD-01 in pectin extraction from citrus. 展开更多
关键词 Aspergilllus niger pectin production protopectinase citrus peel fermentation optimization
暂未订购 下载PDF
Mutagenesis combined with fermentation optimization to enhance gibberellic acid GA3 yield in Fusarium fujikuroi 认领 引用 被引量：1
2
作者 Ya-Wen Li Cai-Ling Yang +3 位作者 Hui Peng Zhi-Kui Nie Tian-Qiong Shi He Huang 《Bioresources and Bioprocessing》 SCIE 2022年第1期324-338,共15页
Gibberellic acid(GA3)is a plant growth hormone that plays an important role in the production of crops,fruits,and vegetables with a wide market share.Due to intrinsic advantages,liquid fermentation of Fusarium fujikur... Gibberellic acid(GA3)is a plant growth hormone that plays an important role in the production of crops,fruits,and vegetables with a wide market share.Due to intrinsic advantages,liquid fermentation of Fusarium fujikuroihas become the sole method for industrial GA3 production,but the broader application of GA3 is hindered by low titer.In this study,we combined atmospheric and room-temperature plasma(ARTP)with ketoconazole-based screening to obtain the mutant strain 3-6-1 with high yield of GA3.Subsequently,the medium composition and fermentation parameters were systematically optimized to increase the titer of GA3,resulting in a 2.5-fold increase compared with the titer obtained under the initial conditions.Finally,considering that the strain is prone to substrate inhibition and glucose repression,a new strategy of fed-batch fermentation was adopted to increase the titer of GA3 to 575.13 mg/L,which was 13.86% higher than the control.The strategy of random mutagenesis combined with selection and fermentation optimization developed in this study provides a basis for subsequent research on the industrial production of GA3. 展开更多
关键词 ARTP mutagenesis Fermentation optimization Fusarium fujikuroi Gibberellic acid Plant growth hormone
暂未订购 下载PDF
Retraction Note:Mutagenesis combined with fermentation optimization to enhance gibberellic acid GA3 yield in Fusarium fujikuroi 认领 引用
3
作者 Ya-Wen Li Cai-Ling Yang +3 位作者 Hui Peng Zhi-Kui Nie Tian-Qiong Shi He Huang 《Bioresources and Bioprocessing》 SCIE EI 2023年第1期1074-1074,共1页
The Editor has retracted this article on request from the authors,because the authors stated they did not have the ownership or permission to publish the data reported here.All authors agree to this retraction.
关键词 gibberellic acid Fusarium fujikuroi fermentation optimization mutagenesis
暂未订购 下载PDF
Improving fidaxomicin production through ARTP mutagenesis and fermentation optimization in Actinoplanes deccanensis 认领 引用 被引量：1
4
作者 Jing-Yi Ruan Huang Xie +4 位作者 Yi-Lei Zheng Qing-Wei Zhao Xin-Ai Chen Zhong-Yuan Lyu Yong-Quan Li 《Synthetic and Systems Biotechnology》 SCIE CSCD 2025年第4期1098-1106,共9页
Fidaxomicin,a macrolide antibiotic,is widely used to treat Clostridioides difficile infection(CDI).It demonstrats significantly higher clinical efficacy than vancomycin and metronidazole.However,the large-scale indust... Fidaxomicin,a macrolide antibiotic,is widely used to treat Clostridioides difficile infection(CDI).It demonstrats significantly higher clinical efficacy than vancomycin and metronidazole.However,the large-scale industrial production of it remains a significant challenge because of the low fermentation yields.In this study,we chosen the strain OE-R1/WT as the starting strain,in which a pathway-specific positive regulatory factor fadR1 was overexpressed.By using the kanR/gusA dual-reporter system and ARTP mutagenesis,we screened a high-yield strain,PA-13,which produced 757.34 mg/L of fidaxomicin,representing a 5.5-fold increase over OE-R1/WT and having enhanced genetic stability.Furthermore,by overexpressing two methyltransferases within the biosynthetic cluster and supplementing with exogenous DMSO,we further increased the production of fidax-omicin to 929.17 mg/L,while reducing the accumulation of the major by-product to 20.9%.Finally,through the optimization of fermentation strategies at both the shake flask and 15 L fermenter levels,we achieved a final yield of 3949.05 mg/L in the 15 L fermenter,which represents the highest yield up to date.Our study represents the first successful enhancement of fidaxomicin production in Actinoplanes deccanensis to over 3.9 g/L in a 15 L fermenter,establishing a robust foundation for industrial-scale fermentation.Additionally,it provides significant insights for the development of high-yield strains in other actinomycetes. 展开更多
关键词 Fidaxomicin Dual-reporter system ARTP mutagenesis Fermentation optimization
Screening and fermentation optimization of Methylophilus sp. HN238 for efficient microbial protein production using methanol 认领 引用
5
作者 Aijia Shi Menghan Chi +4 位作者 Zhen Zhu Wenqin Bai Jinling Cai Limei Chen Demao Li 《Systems Microbiology and Biomanufacturing》 EI CAS CSCD 2025年第3期1050-1066,共17页
The global demand for large-scale and cost-effective production of high-quality protein has become increasingly urgent,with microbial protein derived from methanol being recognized as a promising solution.Among 50 met... The global demand for large-scale and cost-effective production of high-quality protein has become increasingly urgent,with microbial protein derived from methanol being recognized as a promising solution.Among 50 methylotrophic strains,Methylophilus sp.HN238 was selected for its capability to utilize methanol as the sole carbon.Through optimization of the medium composition,a 387.30%increase in protein yield was achieved during shake-flask fermentation.Subsequent scale-up to a 5 L bioreactor resulted in a protein content of 57.30%.Amino acid composition analysis revealed that 18 amino acids were quantitatively detectable in the protein,with essential amino acids accounting for 44.10%of the total composition,thereby demonstrating compliance with the World Health Organization(WHO)standards for high-quality protein.Tran-scriptomic differential analysis was conducted to investigate the metabolic response of Methylophilus sp.HN238 to methanol concentrations(10 g/L vs.50 g/L).It was observed that high methanol concentrations promoted the upregulation of methanol dehydrogenase(MDH)encoded by the maxI gene,while formaldehyde dehydrogenase(FLD)and cytochrome c(cyt c)were downregulated.This regulatory imbalance was associated with intracellular formaldehyde accumulation,impaired electron transport chain efficiency,oxidative stress,and subsequent inhibition of cellular growth.The study not only validated the potential of Methylophilus sp.HN238 for protein production with high methanol concentrations but also provided critical insights into metabolic engineering strategies to enhance methanol-to-biomass conversion efficiency. 展开更多
关键词 Methanol Methylophilus sp. Microbial protein Amino acids Fermentation optimization
Optimization of Fermentation Medium for Epothilones Production with Sequential Statistical Approach 认领 引用 被引量：7
6
作者 MENG Fan-xin LI You-xin +3 位作者 GUO Wei-liang LU Jia-hui DU Lin-na TENG Li-rong 《Chemical Research in Chinese Universities》 SCIE CAS 2010年第1期86-91,共6页
A sequential statistical approach was applied to optimizing the fermentation medium of epothilones(Epos)production by means of a mutant which was obtained by treating polyangium cellulosum ATCC 15384 with nitrite and ... A sequential statistical approach was applied to optimizing the fermentation medium of epothilones(Epos)production by means of a mutant which was obtained by treating polyangium cellulosum ATCC 15384 with nitrite and ultraviolet.The effects of different carbon sources and nitrogen sources on the fermentation medium were tested,and the suitable ones were selected.Then a uniform design was employed to design the experiments.A linear model was developed for identifying the significant components in fermentation medium,while a third degree polynomial model was used for studying the relationship between the concentration of the components in fermentation medium and the yield of Epos(YEPs).A pattern search method was used for searching the optimum fermentation medium in the test space,which was as follows(g/L):potassium nitrate 8.00,soybean peptone 17.60,potassium hydrogen phos-phate 1.00,beef extraction 6.46,yeast extraction 1.00,calcium chloride 0.25,sodium chloride 1.00 and ferric chloride 0.02.The optimum fermentation medium was expected to result in a yield of Epos(YEPs)of 2.48 mg/L.The validation experiments with the optimum medium were performed in triplicate and the average yield of Epos was 2.45 mg/L which was 7.78 times higher than that of Epos prepared without optimization. 展开更多
关键词 Statistical approach Epothilones Uniform design Optimization of fermentation medium
暂未订购 下载PDF
Isolation of Cordyceps ophioglossoides L2 from Fruit Body and Optimization of Fermentation Conditions for Its Mycelial Growth 认领 引用 被引量：6
7
作者 许勤勤 吕龙贤 +3 位作者 陈少云 郑静 郑高利 李永泉 《Chinese Journal of Chemical Engineering》 SCIE EI CAS 2009年第2期278-285,共8页
A strain isolated from the fruiting body of a fungus parasitized on Elaphomyces was identified as Cordyceps ophioglossoides based on the morphological characteristics and the analysis of ITS-5.8s rDNA sequence. The op... A strain isolated from the fruiting body of a fungus parasitized on Elaphomyces was identified as Cordyceps ophioglossoides based on the morphological characteristics and the analysis of ITS-5.8s rDNA sequence. The optimal medium, composition （g·L^-1）, containing sucrose 66.0, yeast powder 10.0, silkworm chrysalises digest 30.0, MgSO4· 7H2O 0.4, and KH2PO4 0.4, Was found using fractional factorial design ancl a central composite design, and the optimization of cultural conditions obtained a result of seed age 6 days, inoculum size 6% （by volume）, initial pH 5.6, temperature 24℃, shaking speed 160 ·＇min^-1 by one-factor-at-a-time method. The maximum biomass reached about 20.2 g·L^-1 after 90 hours culture under the optimal conditions. Elementary nharmaeclogical actlwtties showed that mycelia of C. ophioglossoides L2 from submerged culture promoted Uterus growth in estrogen- depleted mice. In the 15-litre scale-up fermentation, the mycelial biomass was around 19.1 g·L^-1, indicating a promising prospect for this biotechnoloagy and the potency to develoo its medical value. 展开更多
关键词 Cordyceps ophioglossoides identification, fermentation, optimization, fractional factorial design, central composite design
暂未订购 下载PDF
Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model 认领 引用 被引量：13
8
作者 Dengfeng Liu Hongtao Zhang +1 位作者 Chi-Chung Lin Baoguo Xu 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2016年第10期1406-1412,共7页
Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice ... Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale. 展开更多
关键词 Chinese rice wine Temperature controlling Simultaneous saccharification and fermentation Optimal temperature profile
暂未订购 下载PDF
Optimization of Fermentation Process for the Production of Bacteriocins from Lactic Acid Bacteria 认领 引用 被引量：2
9
作者 Zhiping ZHAO Li ZHANG +2 位作者 Yanrong REN Xia ZHANG Xin NIE 《Agricultural Biotechnology》 2015年第2期50-53,共4页
[Objective]This study aimed to improve the yield of bacteriocins from lactic acid bacteria by optimizing the fermentation process for production of bacteriocins from lactic acid bacteria.[Method]By single-factor analy... [Objective]This study aimed to improve the yield of bacteriocins from lactic acid bacteria by optimizing the fermentation process for production of bacteriocins from lactic acid bacteria.[Method]By single-factor analysis,fermentation temperature,seed age,inoculation volume,fermentation duration and fermentation media p H were optimized to determine the best fermentation process.The inhibitory zone of bacteriocins from lactic acid bacteria was analyzed with oxford cup method,based on which the fermentation process was evaluated.[Result]The optimal fermentation process was optimized：fermentation temperature 37℃,seed age 14 h,inoculation volume 2%,fermentation duration 48 h,fermentation media p H 5.0.[Conclusion]Under the optimized fermentation conditions,the yield of bacteriocins from lactic acid bacteria was improved significantly. 展开更多
关键词 fermentation Bacteria lactic inoculation optimizing inoculated contained ammonium antibacterial dissolved
暂未订购 下载PDF
Statistical culture-based strategies to enhance chlamydospore production by Trichoderma harzianum SH2303 in liquid fermentation 认领 引用 被引量：8
10
作者 Ya-qian LI Kai SONG +1 位作者 Ya-chai LI Jie CHEN 《Journal of Zhejiang University-SCIENCE B》 SCIE CAS CSCD 2016年第8期619-627,共9页
Trichoderma-based formulations are applied as commercial biocontrol agents for soil-borne plant path- ogens. Chlamydospores are active propagules in Trichoderma spp., but their production is currently limited due to a... Trichoderma-based formulations are applied as commercial biocontrol agents for soil-borne plant path- ogens. Chlamydospores are active propagules in Trichoderma spp., but their production is currently limited due to a lack of optimal liquid fermentation technology. In this study, we explored response surface methodologies for opti- mizing fermentation technology in Trichoderma SH2303. Our initial studies, using the Plackett-Burman design, iden- tified cornmeal, glycerol, and initial pH levels as the most significant factors （P〈0.05） for enhancing the production of chlamydospores. Subsequently, we applied the Box-Behnken design to study the interactions between, and optimal levels of, a number of factors in chlamydospore production. These statistically predicted results indicated that the highest number of chlamydospores （3.6×108 spores/ml） would be obtained under the following condition： corn flour 62.86 g/L, glycerol 7.54 ml/L, pH 4.17, and 6-d incubation in liquid fermentation. We validated these predicted values via three repeated experiments using the optimal culture and achieved maximum chlamydospores of 4.5×108 spores/ml, which approximately a 8-fold increase in the number of chlamydospores produced by T. harzianurn SH2303 compared with that before optimization. These optimized values could help make chlamydospore production cost-efficient in the future development of novel biocontrol agents. 展开更多
关键词 Trichoderma harzianum SH2303 Chlamydospore Plackett-Burman screening Box-Behnken design Fermentation optimization
暂未订购 下载PDF
Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation 认领 引用 被引量：5
11
作者 辛星 齐海山 +2 位作者 闻建平 贾晓强 陈云琳 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2015年第7期1178-1182,共5页
Foaming reduces the working volume and limits the biosynthesis of macrolide immunosuppressant ascomycin(FK520) in the batch fermentation process of Streptomyces hygroscopicus FS-35 in a 7.5 L bioreactor. To find the r... Foaming reduces the working volume and limits the biosynthesis of macrolide immunosuppressant ascomycin(FK520) in the batch fermentation process of Streptomyces hygroscopicus FS-35 in a 7.5 L bioreactor. To find the relation between FK520 production and foaming, effects of 10 fermentation parameters including organic acids and membrane permeability were investigated. The results suggest that acetate accumulation caused by short period oxygen de ficiency and fast consumption of glucose is the reason for increased foaming and declined FK520 production. Therefore, a fed-batch fermentation strategy was developed to reduce the accumulation of acetate. After optimization, the maximum acetate concentration dropped from 320 mg·L-1to 157 mg·L-1, decreased by 50.8%, and the maximum foam height reduced from 5.32 cm to 3.74 cm, decreased by 29.7%, while the maximum FK520 production increased from 375 mg·L-1to 421 mg·L-1, improved by 12%. 展开更多
关键词 Acetate accumulation Fermentation optimization AscomycinFoaming Oxygen deficiency
暂未订购 下载PDF
Fermentation Performance and Characterization of Cold-Adapted Lipase Produced with Pseudomonas Lip35 认领 引用 被引量：2
12
作者 YU Hong-wei HAN Jun +2 位作者 LI Ning QIE Xiao-sha JIA Ying-min 《Agricultural Sciences in China》 2009年第8期956-962,共7页
Strain of Pseudomonas Lip35 producing lipase was isolated in a refrigerator.Lipase production and characterization of this strain were investigated under different conditions.The Pseudomonas was cultivated in shaking ... Strain of Pseudomonas Lip35 producing lipase was isolated in a refrigerator.Lipase production and characterization of this strain were investigated under different conditions.The Pseudomonas was cultivated in shaking flasks in a fermentation medium in various nutritional and physical environments.Lipase production has been influenced by the presence of yeast-extract,soybean powder,NaCI,and Tween-80.Maximum lipase productivity was obtained when the physical environment of the fermentation medium was optimal for 67 h.The production of lipase reached 58.9 U·mL^-1.The lipase of Pseudomonas Lip35 can be considered to be inducible,but the inducer had little influence on the production of lipase.The lipase was characterized and showed high lipolytic activity from pH 7.5-8.0.The optimum temperature was observed at 20℃and the thermal inactivation of lipase was obvious at 60℃.The lipase activity was inhibited by K+,stimulated by Ca^2+,and thermostability decreased in the presence of Ca^2+,therefore the lipase was Ca^2+-dependent cold-adapted enzyme. 展开更多
关键词 cold-adapted lipase fermentation optimization lipase characterization Pseudomonas Lip35
暂未订购 下载PDF
Metagenomic and metabolomic insights into kombucha fermentation with Stevia rebaudiana as a substrate 认领 引用
13
作者 Tao Feng Tangyao Zhang +4 位作者 Lingyun Yao Min Sun Chuang Yu Huatian Wang Wencui Kang 《Food Bioscience》 SCIE 2026年第2期798-808,共11页
Stevia rebaudiana was incorporated into kombucha fermentation to evaluate its effects on fermentation dynamics and metabolite production.Fermentation conditions were optimized using response surface methodology and va... Stevia rebaudiana was incorporated into kombucha fermentation to evaluate its effects on fermentation dynamics and metabolite production.Fermentation conditions were optimized using response surface methodology and validated with an electronic tongue system.Volatile compounds in kombucha samples with and without Stevia rebaudiana were characterized via gas chromatography-mass spectrometry(GC-MS).Metagenomic analysis identified Komagataeibacter,Brettanomyces,and Gluconobacter as the dominant genera in both sample types,and their correlations with volatile compounds were visualized through heatmap analysis.Untargeted metabolomics revealed the formation and transformation of key metabolites throughout fermentation,providing insights into changes in total phenolic and flavonoid contents.These findings offer a mechanistic understanding of how Stevia rebaudiana modulates kombucha fermentation,flavor development,and bioactive compound production. 展开更多
关键词 Kombucha Stevia rebaudiana Fermentation optimization Metagenomics Metabolomics
An integrated strategy from enhanced production to functional delivery:astaxanthin enrichment via Xanthophyllomyces dendrorhous fermentation and antioxidant evaluation of its two loaded particles 认领 引用
14
作者 Yuan-Yuan Li Jun An +3 位作者 Yi-Han Wang Wei Xiao Lan-Xin Qian Di-Feng Ren 《Food Bioscience》 SCIE 2026年第5期772-785,共14页
Astaxanthin,as a natural keto-carotenoid,demonstrates remarkable antioxidant properties.However,the naturally occurring trans-structured free astaxanthin is limited by restricted natural availability and low in-dustri... Astaxanthin,as a natural keto-carotenoid,demonstrates remarkable antioxidant properties.However,the naturally occurring trans-structured free astaxanthin is limited by restricted natural availability and low in-dustrial production yield.Furthermore,its molecular architecture rich in unsaturated double bonds and inherent hydrophobicity critically undermines its stability and bioavailability.In this study,an integrated strategy spanning from production enhancement to functional delivery was established.Xanthophyllomyces dendrorhous,a red yeast,was used to ferment Limnospira platensis,with fermentation parameters systematically optimized to promote astaxanthin accumulation.Subsequently,astaxanthin produced from the optimized fermentation pro-cess was extracted and formulated into two types of astaxanthin-loaded nanoparticles,whose antioxidant ac-tivities were systematically evaluated using a Caco-2 cell oxidative stress model.The results showed that supplementation with Limnospira platensis promoted a metabolic shift of carotenoids toward astaxanthin biosynthesis in Xanthophyllomyces dendrorhous,thereby increasing astaxanthin accumulation from 0.88±0.08 mg/g to 1.03±0.07 mg/g.Moreover,the two astaxanthin-loaded nanoparticles exhibited distinct physico-chemical properties and delivery behaviors,and their antioxidant effects were mainly achieved through scav-enging excessive intracellular reactive oxygen species.By integrating production enhancement with functional delivery,this study effectively improved the yield,stability,and bioavailability of astaxanthin.These findings provide further support for its potential applications in functional foods and nutraceutical delivery systems. 展开更多
关键词 Antioxidant capacity Caco-2 cells Fermentation optimization Limnospira platensis
Fermentation design and process optimization strategy based on machine learning 认领 引用 被引量：2
15
作者 Zhen-Zhi Wang Du-Wen Zeng +4 位作者 Yi-Fan Zhu Ming-Hai Zhou Akihiko Kondo Tomohisa Hasunuma Xin-Qing Zhao 《BioDesign Research》 CAS 2025年第1期25-34,共10页
Fermentation optimization is important for industrialization of biological manufacturing,and has been widely applied to diverse sectors including medicine,food,cosmetics and bioenergy,which is related to substantial e... Fermentation optimization is important for industrialization of biological manufacturing,and has been widely applied to diverse sectors including medicine,food,cosmetics and bioenergy,which is related to substantial economic benefits.Strain development is considered to be the core part of fermentation technology,as it directly influences the product yield and overall success of the fermentation process.However,fermentation design and process optimization also play a crucial role in fully exploring the genetic potential of engineered strains for efficient bioproduction.Due to the fact that fermentation process is influenced by complex factors,so far,machine learning has been widely used in this area with its strong capabilities of simulation and prediction.This review provides a brief introduction to the process of fermentation design and process optimization based on machine learning.In the workflow,experimental design strategy is fundamental to explore and characterize the perfor-mance of fermentation system.Then,machine learning modelling is employed to simulate the operation of fermentation system and the appropriate fermentation conditions,such as medium composition and process parameters,will be determined.Moreover,in recent years,some extension ideas of fermentation design based on machine learning have also been proposed,including automated fermentation process control,data mining for exploring strain characteristics,transfer learning,hybrid model building,and soft sensor construction.These strategies have created more application scenarios for machine learning,enhancing its adaptability in designing and optimizing the complex fermentation system for efficient bioproduction. 展开更多
关键词 Machine learning Fermentation optimization Automated fermentation process control Efficient bioproduction Process Design
Study on Optimal Fermentation and Storage Time of Soybean Food (Thua-Nao)in Thailand 认领 引用
16
作者 Laongdown Sangla Tawadchai Suppadit +1 位作者 Sutad Pintasen Aorawan Wungdeethrum 《Journal of Life Sciences》 2010年第6期46-49,共4页
The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2... The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2006 and Mar. 2007. Soybean was boiled for 5 hours and then fermented at different time to create natural bacterial species, mainly Bacillus spp. Thua-Nao could be stored up to 90 days after in storage. Nutritional value, food value, and microorganisms content were investigated during fermentation and storage. Also, aflatoxin content of Thua-Nao was recorded during storage. The results showed that 3 days of soybean fermentation gave the best performance of Thua-Nao in term of nutritional value （protein = 47.12%）, food value, and content of Bacillus spp. （2.78 × 10^9 CFU/g）. Without being harmed from aflatoxin, Thua-Nao could be stored not more than 23 days in normal room （Tmax. = 33.9 ℃, Tmin. = 15.8 ℃） and not more than 36 days in climate-controlled room （Tmax. = 20 ℃, Tmin. = 15 ℃）. 展开更多
关键词 Soybean food Thua-Nao optimal fermentation and storage time nutritional value.
暂未订购 下载PDF
Kinetics and synthesis of poly(3-hydroxybutyrate)by a putative-mutant of Bacillus licheniformis 认领 引用 被引量：2
17
作者 Sikander Ali Faiza Shabbir Lodhi +9 位作者 M.Usman Ahmad Qaiser Farid Khan Asad-ur-Rehman Abeera Ahmed Iram Liaqat M.Nauman Aftab Tawaf Ali Shah Ahmad Mohammad Salamatullah Gezahign Fentahun Wondmie Mohammed Bourhia 《Bioresources and Bioprocessing》 SCIE EI 2024年第1期576-587,共12页
The present study deals with the kinetics of improved poly(3-hydroxybutyrate)(PHB)production by an L-cysteine HCl-depressed mutant of Bacillus licheniformis.Production of biodegradable polymers is to eliminate use of ... The present study deals with the kinetics of improved poly(3-hydroxybutyrate)(PHB)production by an L-cysteine HCl-depressed mutant of Bacillus licheniformis.Production of biodegradable polymers is to eliminate use of materials derived from petrochemicals and also because of their environmental impact.For the current study,mutant strain(NA-21)&wild-type(IIB-isl19)were used for PHB production.Submerged culture with two-stage fermentation technique was used for PHB production.Results indicated that PHB production was improved with 300 mM of-HNO2.The superior mutant strain(NA-21)resulted in 2-fold more PHB as compared to the wild-type(IIB-isl9).It was selected,and resistance against L-cysteine HCl was developed.At 4 ppm concentration of L-cysteine HCl,PHB production by mutant strain(NA-cys4)was higher than its wild counterpart by 5.7-fold.Kinetic study of parameters including specific growth rate(μh−1),growth(Yx/s,Ys/x),product yield coefficients(Yp/s,Yp/x),volumetric rate constants(Qp,Qs,Qx)and specific rate constants(qp,qs,qx),were also accomplished.Moreover,Yp/x,Qp and qp=μ×Yp/x were found to be very significant as 1.254±0.06(g/g biomass),0.134±0.01(g/l/h)and 0.168±0.01(g/g/h),respectively.The effect of fatty acids on PHB production highlighted the improvement in PHB production by 1.94-fold.The highest PHB production during the study was 16.35±3.12 g/l which highlighted its significance(p≤0.05)and impact on the overall process.The variation in PBH yield between wild-type and mutant B.licheniformis is possibly because of induced DNA interstrand thus making unstable thymidine-thymidine dymers.From the results,it was concluded that improved PHB production on industrial scale is fairly possible and it holds the potential to contribute significantly to plastic circularity in the future. 展开更多
关键词 Kinetics Bacillus licheniformis Submerged culture Poly(3-hydroxybutyrate) Fermentation optimizations Industrial biotechnology
暂未订购 下载PDF
Production of free fatty acids from various carbon sources by Ogataea polymorpha 认领 引用 被引量：2
18
作者 Yunxia Li XiaoXin Zhai +4 位作者 Wei Yu Dao Feng Aamer Ali Shah Jiaoqi Gao Yongjin J.Zhou 《Bioresources and Bioprocessing》 SCIE 2022年第1期713-721,共9页
Energy shortage and environmental concern urgently require establishing the feasible bio-refinery process from various feedstocks.The methylotrophic yeast Ogataea polymorphais thermo-tolerant and can utilize various c... Energy shortage and environmental concern urgently require establishing the feasible bio-refinery process from various feedstocks.The methylotrophic yeast Ogataea polymorphais thermo-tolerant and can utilize various carbon sources,such as glucose,xylose and methanol,which makes it a promising host for bio-manufacturing.Here,we explored the capacity of O.polymorphafor overproduction of free fatty acids(FFAs)from multiple substrates.The engineered yeast produced 674 mg/L FFA from 20 g/L glucose in shake flask and could sequentially utilize the mixture of glucose and xylose.However,the FFA producing strain failed to survive in sole methanol and supplementing co-substrate xylose promoted methanol metabolism.A synergistic utilization of xylose and methanol was observed in the FFA producing strain.Finally,a mixture of glucose,xylose and methanol was evaluated for FFA production(1.2 g/L).This study showed that O.polymorphais an ideal host for chemical production from various carbon sources. 展开更多
关键词 Ogataea polymorpha Fatty acid Lignocellulose Methanol Fermentation optimization
暂未订购 下载PDF
Optimizing production ofasperolide A,a potential anti-tumor tetranorditerpenoid originally produced by the algal-derived endophytic fungus Aspergillus wentii EN-48 认领 引用 被引量：1
19
作者 徐蕊 李晓明 +1 位作者 徐刚明 王斌贵 《Chinese Journal of Oceanology and Limnology》 CSCD 2017年第3期658-663,共6页
The marine algal-derived endophytic fungus Aspergillus wentii EN-48 produces the potential anti-tumor agent asperolide A, a tetranorlabdane diterpenoid active against lung cancer. However, the fermentation yield of as... The marine algal-derived endophytic fungus Aspergillus wentii EN-48 produces the potential anti-tumor agent asperolide A, a tetranorlabdane diterpenoid active against lung cancer. However, the fermentation yield of asperolide A was very low and only produced in static cultures. Static fermentation conditions of A. wentii EN-48 were optimized employing response surface methodology to enhance the production of asperolide A. The optimized conditions resulted in a 13.9-fold yield enhancement, which matched the predicted value, and the optimized conditions were successfully used in scale-up fermentation for the production of asperolide A. Exogenous addition of plant hormones （especially 10 pmol/L methyl jasmonate） stimulated asperolide A production. To our knowledge, this is first optimized production of an asperolide by a marine-derived fungus. The optimization is effective and valuable to supply material for further anti-tumor mechanism studies and preclinical evaluation of asperolide A and other norditerpenoids. 展开更多
关键词 Aspergillus wentii asperolide A anti-tumor agent fermentation optimization
暂未订购 下载PDF
Multifaceted regulatory mechanisms of thermophilic actinomycetes MC-34 in solid-state Baijiu fermentation 认领 引用
20
作者 Chunyue Yan Xin Li Xiong Chen 《Food Bioscience》 SCIE 2025年第7期2532-2541,共10页
This study explores the multifaceted regulatory mechanisms of Thermophilic actinomycetes MC-34(TA)in solidstate fermentation of Chinese Baijiu,focusing on their synergistic enhancement of flavor quality.Through monoan... This study explores the multifaceted regulatory mechanisms of Thermophilic actinomycetes MC-34(TA)in solidstate fermentation of Chinese Baijiu,focusing on their synergistic enhancement of flavor quality.Through monoand co-culture fermentation experiments,we revealed that the introduction of thermophilic TA significantly enhances ethanol production(up to 269.56%increase)and sugar-alcohol conversion efficiency(up to 164.41%increase).The activation of interspecies metabolic interaction networks via hydrolase secretion promotes the biosynthesis of 23 characteristic flavor compounds(e.g.,ethyl acetate and isoamyl alcohol),resulting in 20%-30%greater flavor diversity in experimental groups compared to controls.First,TA were found to enrich organic acid profiles(e.g.,isobutyric acid)via cooperative metabolic pathways,concurrently stabilizing environmental pH(50%reduction in pH fluctuation during the late fermentation phase).Furthermore,a novel mechanism was identified:TA inhibitedα-amylase and glucoamylase activities(maximum inhibition rate:98.9%),thereby optimizing substrate utilization efficiency through enzymatic balance regulation.This study challenges the conventional view that TA only participates in terpenoid synthesis.Instead,it innovatively constructs a synergistic metabolic network model involving actinomycetes,yeast,and mold.These findings provide theoretical foundations for synthetic microbial consortia development and modernization of traditional brewing processes,offering critical references for enhancing Baijiu flavor quality and industrial production optimization. 展开更多
关键词 Thermophilic actinomycetes Solid-state fermentation Microbial synergy Flavor biosynthesis Fermentation optimization Enzymatic regulation
已选0条
引用分析
参考文献
引证文献
 统计分析
检索结果
已选文献
上一页 1 2 3 下一页 到第 页
在线咨询 使用帮助 返回顶部 意见反馈