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Enhancement of Brewing Process Adaptability in Metschnikowia pulcherrima via Aspergillus oryzae-Immobilized
Qiaomin Yin1, Zhuoyuan Li1, Fei Li1
1College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei, China.
Abstract:
This study addresses the inherent limitations of Metschnikowia pulcherrima (Mp), specifically its limited fermentation capacity and low ethanol tolerance, by developing biocapsules immobilized with Aspergillus oryzae (Ao), referred to as Mpb. Quantitative analysis demonstrated that Ao achieved an immobilization efficiency of 89.57 ∼ 93.53% for the Mp strain Kb01-1, resulting in the successful preparation of uniform spherical Mpb with a consistent diameter of 1.83 mm and a total of 535 capsules. Scanning electron microscopy revealed that Mpb exhibited a porous and dense composite structure. The encapsulated Mp cells display a significantly enhanced proliferation ability, ranging from 45.58 to 51.84 times, which is 36.2% higher than that of free cells (Mpf: 33.47 ∼ 40.84 times). Mpb retained structural integrity after 90 days of storage. A comprehensive performance evaluation confirmed that Mpb demonstrates excellent tolerance to various stress factors encountered during the brewing process, including sugar concentration, ethanol levels, extreme pH values, and temperature fluctuations, while also enhancing fermentation stability and storage durability. These findings validate that Ao immobilization technology effectively enhances Mp's environmental adaptability, establishing Mpb as both a novel functional material and a methodological advancement for expanding Mp's applications in fermentation systems.
Insights
Biocapsules immobilizing Aspergillus oryzae (Ao) with Metschnikowia pulcherrima (Mp) enhance fermentation. This novel method improves Mp
Area of Science:
- Biotechnology
- Fermentation Science
- Microbiology
Background:
- Metschnikowia pulcherrima (Mp) has limited fermentation capacity and ethanol tolerance, restricting its industrial applications.
- Developing robust microbial strains is crucial for efficient and stable fermentation processes.
Purpose of the Study:
- To enhance the fermentation capacity and stress tolerance of Metschnikowia pulcherrima (Mp).
- To develop a novel biocapsule immobilization technique using Aspergillus oryzae (Ao) for improved Mp performance.
Main Methods:
- Immobilization of Mp strain Kb01-1 within Aspergillus oryzae (Ao) biocapsules (Mpb).
- Quantitative analysis of immobilization efficiency and capsule characteristics.
- Scanning electron microscopy to analyze Mpb structure.
- Assessment of cell proliferation, stress tolerance (sugar, ethanol, pH, temperature), and storage stability.
Main Results:
- Achieved high immobilization efficiency (89.57–93.53%) with uniform Mpb capsules (1.83 mm diameter).
- Encapsulated Mp cells showed significantly enhanced proliferation (45.58–51.84 times) compared to free cells (33.47–40.84 times).
- Mpb demonstrated excellent tolerance to fermentation stresses and maintained structural integrity for 90 days.
Conclusions:
- Aspergillus oryzae (Ao) immobilization technology effectively enhances Mp's environmental adaptability and fermentation performance.
- The developed Mpb biocapsules represent a novel functional material and methodological advancement for expanding Mp applications in fermentation systems.
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