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Fermentation
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New Research on Fungal Secondary Metabolites, 2nd Edition
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New Research on Fungal Secondary Metabolites, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: 15 December 2024 | Viewed by 6313

Special Issue Editor

Dr. Xiaofei Tian

E-Mail Website
Guest Editor
School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
Interests: hypocrellins; biorefinery; fermentation techniques; fungal secondary metabolites
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fungi, especially higher fungi (ascomycetes and basidiomycetes), have the ability to produce a wide range (over 100,000) of specific pigments, antibiotics, vitamins, and amino acids that are not vital to the fungi's survival itself. Being chemically classified as polyketides, terpenoids, non-ribosomal peptides, shikimic acid derivates, and hybrid compounds composed of these units, the compounds are defined as fungal secondary metabolites (FSMs). In addition, FSMs generally possess functions of natural communication signals when in coexistence with microorganisms and plant cells. They show irreplaceable biological activities such as antioxidant, antimicrobial, antifungal, anti-inflammatory, and antitumor effects and also have critical biotechnological applications in agriculture and environmental engineering, as well as the food, pharmaceutical, and cosmetics industries.

Recently, fermentation has become one of the most popular technologies for the successful production of FSMs on a large scale. Therefore, the research and development of fermentation technology with regard to the sustainable application of FSMs has met with intense interest. Within this scope, this Special Issue is open for full-length original research papers and review articles in mycology, genetic engineering, and biochemical and bioprocessing engineering related to strain screening and selection, processing optimization, and new techniques to improve the production efficiencies and biological modification of FSMs.

Topics of specific interest include:

(1) Structural modification for new derivatives of FSMs through cultivation techniques;

(2) Discovery of emerging strain resources to produce FSMs;

(3) Metabolic pathways and enzymes involved in the biosynthesis of FSMs;

(4) Regulatory factors of functional gene expression to adjust the biosynthesis of FSMs;

(5) Techniques to improve bioprocessing efficiency for FSM production including hemi-solid-state cultivation modes, temperature or light induction, co-cultivation, and chemical inducers;

(6) Case study of the pilot-scale or scale-up process;

(7) Process optimization, and kinetic modeling of the biochemical reaction.

Dr. Xiaofei Tian
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional gene and genome
  • solid-state cultivation
  • metabolic pathway
  • bioprocessing efficiency
  • chemical inducers
  • high-throughput screen
  • co-cultivation
  • pilot-scale study
  • kinetic modeling
  • structural modification

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Related Special Issue

Published Papers (4 papers)

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Research

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16 pages, 4028 KiB  
Article
HOM2 Deletion by CRISPR-Cas9 in Saccharomyces cerevisiae for Decreasing Higher Alcohols in Whiskey
by Jiaojiao He, Haoyang Zhou, Jine Liang, Kadireya Tuerxun, Zhuoling Ding and Shishui Zhou
Fermentation 2024, 10(11), 589; https://doi.org/10.3390/fermentation10110589 - 17 Nov 2024
Viewed by 380
Abstract
In typical whiskey, the content of higher alcohols is about 1500–2000 mg/L, leading to a high intoxicating degree (ID). To produce low-ID whiskey, Saccharomyces cerevisiae XF0-h, XF0-H and XF0-LH were successfully constructed by CRISPR-Cas9 gene editing technology to knockout HOM2 (encoding aspartate β-semialdehyde [...] Read more.
In typical whiskey, the content of higher alcohols is about 1500–2000 mg/L, leading to a high intoxicating degree (ID). To produce low-ID whiskey, Saccharomyces cerevisiae XF0-h, XF0-H and XF0-LH were successfully constructed by CRISPR-Cas9 gene editing technology to knockout HOM2 (encoding aspartate β-semialdehyde dehydrogenase) in the original strain XF0 and the LEU1 knockout strain XF0-L. The contents of higher alcohols in whiskey fermented by XF0-h, XF0-H, and XF0-LH were 704 ± 8 mg/L, 685 ± 6 mg/L, and 685 ± 19 mg/L, respectively, showing reductions of 23.93%, 25.98%, and 15.81% compared to XF0, XF0, and XF0-L. The fermentation conditions of XF0-LH were optimized through single-factor experiments and the Box–Behnken design. The optimal conditions were a wort concentration of 9.8 °P, hydrolyzed broken rice syrup addition of 78 g/L, and an inoculum size of 2.7 × 106 cells/mL. The low-ID whiskey was brewed with a higher alcohol content of 556 mg/L by 50 L fermenter at the optimal conditions. Full article
(This article belongs to the Special Issue New Research on Fungal Secondary Metabolites, 2nd Edition)
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15 pages, 3858 KiB  
Article
Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms
by Yanbo Tang, Yongdi Wen, Xiang Zhang, Qian Gao, Fuqiang Yu, Zhenqiang Wu and Xiaofei Tian
Fermentation 2024, 10(8), 381; https://doi.org/10.3390/fermentation10080381 - 25 Jul 2024
Viewed by 1019
Abstract
Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a [...] Read more.
Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a strategy to increase HA yield. In the absence of urea, S. bambusicola (GDMCC 60438) does not synthesize HA. However, the addition of 40 g/L urea 12 h into the fermentation process results in a final HA production of 46.7 ± 8.2 mg/L. Morphological analysis reveals an optimized environment for HA synthesis, characterized by a densely intertwined and reticular hyphal structure with minute pores. RNA sequencing shows significant upregulation of genes involved in DNA repair, recombination, and metabolism. Conversely, genes related to cellular homeostasis, cell-wall chitin, and amino polysaccharide metabolism are downregulated. Urea supplementation facilitates the upregulation of amino acid metabolism and the cysteine desulfurase gene, enhancing acetyl-CoA accumulation within the mycelium and providing the necessary precursor materials for HA synthesis. Our work underscores the pivotal role of urea in regulating HA biosynthesis and proposes a practical approach to enhance HA production. The findings contribute novel insights to the fields of biotechnology for pharmaceuticals. Full article
(This article belongs to the Special Issue New Research on Fungal Secondary Metabolites, 2nd Edition)
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22 pages, 7444 KiB  
Article
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta
by Xiaobei Li, Qiuyan Sun, Shuai Li, Wenchao Chen, Zhimin Shi, Ziyin Xu, Lin Xu, Mei Chen and Zhonghai Li
Fermentation 2024, 10(1), 46; https://doi.org/10.3390/fermentation10010046 - 7 Jan 2024
Viewed by 1908
Abstract
Morchella esculenta is a precious edible and medicinal fungus rich in protein, polysaccharides, polyphenols, amino acids, triterpenes, and other active components. In this study, MS-1 was isolated from the fruiting body of M. esculenta. Through conducting single-factor experiments and the response surface [...] Read more.
Morchella esculenta is a precious edible and medicinal fungus rich in protein, polysaccharides, polyphenols, amino acids, triterpenes, and other active components. In this study, MS-1 was isolated from the fruiting body of M. esculenta. Through conducting single-factor experiments and the response surface analysis of the culture conditions, the optimal culture components of an M. esculenta fermentation broth for extracellular polysaccharide production were determined, namely, 3.7% glucose, 2% yeast extract, and 0.15% sodium chloride. The polysaccharides MSF and MSL were extracted from the fruiting body of M. esculenta and the fermentation broth, respectively, and analyzed with gel permeation chromatography (GPC), monosaccharide composition, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and in vivo and in vitro antioxidant and anti-inflammatory activity analyses. The research results show that the calculated MW of MSF is 2.34 × 105 Da, and the calculated MW of MSL is 1.40 × 105 Da. MSF is composed of three monosaccharides: D-galactose, D-glucose, and D-mannose (molar ratio of 4.34:90.22:5.45). MSL consists of five monosaccharides: D-arabinose, D-galactose, D-glucose, D-mannose, and glucuronic acid (molar ratio of 0.31:14.71:13.03:71.43:0.53). The in vitro antioxidant test results show that MSF and MSL both have significant antioxidant activities. Activity experiments on MSF and MSL in zebrafish showed that MSF and MSL have significant repair effects on the oxidative damage caused by metronidazole in zebrafish embryos, and there were significant changes in the transcriptional activity levels of the oxidative stress-related genes SOD, Keap1, and Nrf2. Therefore, the polysaccharides MSF and MSL from MS-1 can be used as important raw materials for functional foods and drugs. Full article
(This article belongs to the Special Issue New Research on Fungal Secondary Metabolites, 2nd Edition)
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Review

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26 pages, 4709 KiB  
Review
Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities
by Banu Metin
Fermentation 2023, 9(9), 836; https://doi.org/10.3390/fermentation9090836 - 13 Sep 2023
Cited by 2 | Viewed by 2403
Abstract
Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor [...] Read more.
Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin. This review provides an in-depth exploration of P. roqueforti’s secondary metabolites, focusing on their biosynthetic pathways, the gene clusters responsible for their production, and their bioactivities. The presence of these compounds in blue cheeses is also reviewed. Furthermore, the silent clusters and the potential of P. roqueforti for producing secondary metabolites were discussed. The review highlights recently identified metabolites, including sesterterpenoids; tetrapeptides, D-Phe-L-Val-D-Val-L-Tyr, and D-Phe-L-Val-D-Val-L-Phe; cis-bis(methylthio)silvatin; and the 1,8-dihydroxynaphthalene (DHN)-melanin precursor, scytalone. Additionally, a gene cluster for DHN–melanin biosynthesis is presented. Finally, a revised cluster for roquefortine C biosynthesis comprising three rather than four genes is proposed. Full article
(This article belongs to the Special Issue New Research on Fungal Secondary Metabolites, 2nd Edition)
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