Related Experiment Video
Updated: May 15, 2026
14:53
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
Fermentation-Driven Yeast Encapsulation as a Natural Strategy for Stabilizing and Delivering Mulberry Anthocyanins
Zexuan Li1, Xiang Yin1, Jiawen Wang1
1School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong 510006, China.
Journal of Agricultural and Food Chemistry
|May 14, 2026
Summary
A novel yeast, Hanseniaspora opuntiae DYG5, was identified to protect mulberry anthocyanins. A fermentation-adsorption strategy using this yeast enhances anthocyanin stability and delivery in functional foods.
Area of Science:
- Food Science
- Biotechnology
- Microbiology
Background:
- Mulberry anthocyanins offer health benefits but have poor stability and bioavailability.
- Existing methods for anthocyanin stabilization are limited, restricting their use in functional foods.
Purpose of the Study:
- To identify a yeast strain capable of protecting anthocyanins.
- To develop a fermentation-adsorption strategy for enhanced anthocyanin stability and delivery.
Main Methods:
- Identification and characterization of Hanseniaspora opuntiae DYG5 (DYG5) for anthocyanin adsorption.
- Development of a fermentation-adsorption (FA) strategy using inactivated DYG5 as a carrier.
- Structural analysis (SEM, TEM, BET/DFT, FTIR) of yeast cell walls.
- Assessment of anthocyanin stability under various conditions (light, heat, pH) and simulated digestion.
Main Results:
- DYG5 demonstrated faster adsorption kinetics and 25% higher capacity than Saccharomyces cerevisiae.
- Fermentation induced cell wall remodeling in DYG5, creating a distinct adsorption pattern.
- DYG5 FA significantly improved anthocyanin stability against light, heat, and extreme pH.
- Over 83% of anthocyanins were retained during simulated digestion, with sustained release.
Conclusions:
- Hanseniaspora opuntiae DYG5 is an effective anthocyanin-protective yeast.
- The fermentation-adsorption strategy provides a natural, food-grade method for enhancing anthocyanin stability.
- This approach improves anthocyanin delivery and release behavior for functional food applications.
Related Concept Videos
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...