Optimization of the One-Step and Two-Step Transformation Methods of Mannitol by Lactobacillus buchneri
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Lactobacillus buchneri
Biotransformation
Lactobacillus buchneri
Biotransformation
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Objective: Vitamins are nutraceutical groups involved in important processes that provide energy production, strengthening the immune system, fighting free radicals, the production of red blood cells. Biotransformation is a process involving the use of biological agents as catalysts to perform the transformation of chemical compounds. Biotransformation processes offer advantages as high regioselectivity, stereospecificity, and mild operating conditions when compared to chemical reactions. In most cases, the aim of using biotransformation is to introduce chirality into a molecule, to achieve a regioselective functionalization or to selectively convert a functional group among other groups with similar reactivity. The biotransformation of vitamins can be defined as the sum of the processes by which vitamins are altered by the biological reactions in the body. Biotransformation leading to a new way of synthesis of vitamins has recently been studied. In the literature, there are various studies about using vitamins as nutraceuticals. Methods: The role of vitamins in the biotransformation can be diversified. They can be a source or final product in the biotransformation. In the present study, various roles of vitamins in the biotransformation were explained. Results: When it is compared with traditional methods, obtained data showed that with biotransformation properties such as; activity of the vitamins, nutritional value of the food and productivity of the process were increased. Conclusion: Even though the biotransformation of vitamins has been studied, there is no review paper about the biotransformation of vitamins and their benefits. In this review, the biotransformation of vitamins and vitamins that are used in the biotransformation were mentioned.
Biotransformation
Nutraceutical
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The fermentation conditions of Lactobacillus buchneri CICC 6007 for production of mannitol were studied in the paper.The results shows that the yield of mannitol is proportional to the cell wet weight.The culture medium containing 150 g/L total sugar,in which the ratio of fructose to glucose is 3,is inoculated with 20% seed culture grown at 35 ℃ and pH 6.5 for 36 h,then goes to anaerobic fermentation for 48 h.The yield of mannitol is 68.5 g/L and the rate of convertion from fructose to mannitol is 78.7%.
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The transport of glucose, fructose, and mannitol by specifically induced cells of Pseudomonas aeruginosa was energy and temperature dependent, obeyed saturation kinetics, and was inducible. These properties were commensurate with active transport mediated by an enzyme-like carrier.Cells of P. aeruginosa were induced to active transport of glucose by growth on either glucose, fructose, or mannitol, but not on succinate. Active transport of fructose was induced by growth on either fructose or mannitol, but not on glucose; and active transport of mannitol was induced by growth on mannitol, but not on fructose or glucose. Facilitated diffusion was not detected via counterflow experiments by induced cells that had been poisoned by sodium azide plus iodoacetate. It was hypothesized that transport of sugars by P. aeruginosa occurred by active transport and by passive diffusion only.When induced cells were incubated with these sugars for 10 s and then extracted with hot water, either free sugar alone or, in the case of fructose or mannitol, free sugar plus fructose 6-phosphate were detected. These data were interpreted to indicate that carbohydrates were transported as free sugars by P. aeruginosa and were trapped intracellularly by phosphorylation.
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In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.17 g/100 g; lycopene: 63.73 µg/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg/kg), amino acid nitrogen (0.03 g/100 g, 0.02 g/100 g, and 0.05 g/100 g), and lycopene (26.64, 32.45, and 51.89 µg/mL). Total acid content (11.53 g/kg) and lactic acid bacteria count (285.9 ± 1.65 × 106 CFU/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup.
Lactobacillus buchneri
Acetoin
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The study was conducted to screen high 1,2-propanediol produced by Lactobacillus buchneri strains, isolated from baled silages stored for 1 or 2 years, and to evaluate their effects on fermentation quality and aerobic stability of whole-plant corn silage. In total, 31 L. buchneri strains were isolated from alfalfa, whole-plant corn and oat silages. Based on growth performance and 1,2-propanediol and acetic acid production, two strains, L. buchneri 9-2 and L. buchneri 10-1, from alfalfa silage, were further assessed in an ensiling trial on whole-plant corn. The corn silage inoculated with L. buchneri 9-2 or L. buchneri 10-1 had a higher concentration of 1,2-propanediol (34.7 or 34.6 g/kg dry matter (DM)) and acetic acid (47.2 or 45.9 g/kg DM) in comparison with L. buchneri 40788 (reference strain) treated silage (19.5 and 35.9 g/kg DM) after 90 d of fermentation. In addition, these two strains performed better in improving silage aerobic stability relative to control and L. buchneri 40788. The results above indicated that L. buchneri 9-2 and L. buchneri 10-1 could be candidate strains to increase 1,2-propanediol and acetic acid concentrations and improve the aerobic stability of whole-plant corn silage.
Lactobacillus buchneri
Silage
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Bioconversion
Biotransformation
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Lactobacillus buchneri
Lactobacillus brevis
Silage
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Ethanol fermentation of different concentration of mannitol by Pichia angophorae was carried out in 250ml Erlenmeyer flasks.The optimum composition of fermentation medium was determined by the tests with concentration of 20g/L,40g/L,60g/L and 80g/L of mannitol.Then an orthogonal test was designed and performed,searching for the best fermentation condition.The results indicated that the optimum medium composition for ethanol fermentation was 20g/L mannitol,0.3g/L yeast extract,0.3g/L malt extract,5g/L(NH4)2SO4,2g/L KH2PO4 and 0.4g/L MgSO4·7H2O.Besides,the optimal fermentation condition was 32℃,150rpm,initial pH value 4.5 and 150ml fermentation liquor with a yield of 0.45 g ethanol(g mannitol)-1.
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Industrial fermentation
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To establish human intestinal bacteria biotransformation model and the standard operation procedure for studying and assessing intestinal biotransformation of chemical constituents of traditional Chinese medicine (TCM).The chemical constituent of TCM was incubated together with human intestinal flora or isolated strain, or their secretory enzymes at anaerobic environment and 37 degrees C. The biotransformation products were extracted by solvent extraction methods, separated by column chromatographic methods, and identified by spectroscopic analysis. The biotransformation mechanisms would be deduced by comparison of structural characteristics of the biotransformation products and the parent drug and/or compound, as well as the enzyme(s)-catalysed bioreactions.The established biotransformation model of human intestinal bacteria is facile for operation and has the capability of converting the chemical constituent of traditional Chinese medicine. The growing cells transformation method, the resting cells transformation method or enzyme(s)-catalysed transformation method can all be selected as the transformation approach.The established human intestinal bacteria biotransformation model can be used to study the intestinal biotransformation of orally administrated chemical constituents of TCM and their biotransformation mechanism.
Biotransformation
Intestinal bacteria
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