Mayta-Apaza Alba C, García-Cano Israel, Dabrowski Konrad, Jiménez-Flores Rafael
Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH 43210, USA.
School of Environment and Natural Resources, The Ohio State University, 473D Kottman Hall, 2021 Coffey Rd., Columbus, OH 43210, USA.
Microorganisms. 2021 Jan 4;9(1):100. doi: 10.3390/microorganisms9010100.
The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.
酸性乳清（Aw）作为发酵产品的副产物，其处理是乳制品行业面临的一个问题。渔业行业也面临类似困境，在加工供人类食用的鱼类时，近50%的鱼类被作为废弃物处理。需要经济可行且基于科学的替代方案来解决这个问题。一种可能的解决方案是提高这些副产物中剩余营养成分的价值。本研究聚焦于对酸性乳清（Aw）、鱼废料（F）、糖蜜（M）以及一种乳酸菌（LAB）菌株（Lr）进行受控发酵时营养成分的分解情况。目的是评估发酵过程中微生物多样性的动态变化以及发生的生化变化。比较了四种处理方式（AwF、AwFM、AwFLr和AwFMLr），发酵在22.5℃下持续14天。每隔一天取样。通过比色法检测肽浓度、pH值，并使用Illumina MiSeq通过16S - v4 rRNA扩增子对微生物生态学进行分析。微生物生态学结果显示，在第零天的样品中，α和β多样性水平升高。到发酵第2天，pH值下降，微生物多样性反映出不同营养成分的可利用性。发酵开始趋于稳定，并由厚壁菌门驱动，到第14天该菌门在微生物群落中占主导地位。此外，将第0天与第14天相比，肽含量显著增加（3.6倍），这使得该处理方式在蛋白质水解方面切实可行。本研究提高了两种营养丰富的副产物的价值，并为当前这些材料的处理提供了一种替代方法。
