Aims: Gram-positive spore forming rod-shaped bacteria from Thai fermented foods were isolated, identified and screened for lipolytic activity. Methodology and results: Bacterial strains were isolated from Thai fermented foods by the standard dilution technique using Tryptic soy agar. Seven isolates which belong to the genus Bacillus and one isolate which belongs to Paenibacillus were characterized based on their phenotypic characteristics and 16S rRNA gene sequence analyses. Isolates NM8-1 (Group 1), PR9-2 (Group 2), PR11-1 (Group 3), KM15-1 and SS49-4 (Group 4), SS48-5 (Group 5) and SS503 (Group 6), were closely related to Bacillus methylotropicus, B. pumilus, B. flexus, B. cereus, B. subtilis and B. anthracis, based on 99.90-100% similarities, respectively. Isolate NM45-3 (Group 7) was closely related to Paenibacillus pasadenensis based on 99.55% similarity. All the isolates were susceptible to amikacin, chloramphenicol, clindamycin, erythromycin, gentamicin, imipenem, kanamycin, levofoxacin, novobiocin, streptomycin, tetracycline and vancomycin. Their lipase production in nutrient broth with Tween 20, Tween 40, Tween 60 or Tween 80 ranged from 0.014±0.129 - 3.231±0.087 U/mL. Bacillus subtilis SS48-5 exhibited highest lipase production when cultured with Tween 80 at pH 7.5 for 24 h. The optimum lipase production of this strain was at 40 °C after incubated for 30 h. Conclusion, significance and impact of study: The characterization and evaluation of the lipolytic activity of Bacillus and Paenibacillus strains isolated from Thai fermented foods will be useful for the species diversity, food fermentation and the lipase production.
Fermentation

Aims: Rice bran has been documented as a rich source of bioactive compounds such as gamma-oryzanol, phenolic acids, phytic acid, β-sitosterol and vitamin E, which offer beneficial health properties and confer antioxidant activity related benefits. The objective of this research is to evaluate the bioactive compounds content of fermented rice bran such as organic acids, ɣ-oryzanol, α- tocopherol and phenolic acids using three lactic acid bacteria (LAB), namely Pediococcus acidilactici, Lactococcus lactis and Pediococcus pentoseous in a solid state fermentation. Methodology and results: High performance liquid chromatography (HPLC) was used to analyze the concentration of the active compounds in rice bran. The most abundant organic acids detected in fermented rice bran samples were lactic acid and acetic acid, which showed significant improvement after fermentation. Fermentation of rice bran with P. acidilactici showed a two-fold increment in ɣ-oryzanol and α-tocopherol compared to unfermented rice bran. A higher concentration of ferulic acid was observed in rice bran fermented with P. acidilactici compared to other strains. Meanwhile, coumaric acid concentration in all fermented samples decreased significantly upon fermentation. Conclusion, significance and impact of study: These results indicated that the fermentation with LAB could enhance certain bioactive compounds production and antioxidant activity of rice bran. Therefore, improved rice bran has the potential to be used as an ingredient in functional food and cosmetic formulation. Keywords: Rice bran; bioactive compounds; fermentation, lactic acid bacteria; antioxidant activity
Fermentation ; Oryza

Aims: Fermentation and recovery are the major operating cost in biosurfactant production. Thus, the aim of this research was to synthesize biosurfactant from agricultural residues using suitable fermentation and recovery techniques in order to reduce the cost of production. Methodology and results: Biosurfactant-producing yeast strains isolated from refined oil-contaminated soil samples using yeast extract-diesel agar (YEDA) were subjected to physicochemical screening such as drop collapse test, microplate analysis, oil spreading technique, emulsification index and thermostability. Based on the preliminary screening result, Candida lusitaniae P1, C. parapsilosis P51, C. parapsilosis D3 and C. lusitaniae E1 were selected for biosurfactant production using agricultural residue such as rice bran, wheat bran and coconut shell as substrate and crude supernatant was analyzed by gas chromatography mass spectrometry. Candida lusitaniae P1 strain produced 98.96 g/L of biosurfactant from coconut shell but when subjected to mutagenesis the yield decreased to 52.24 g/L. Conclusion, significance, and impact of study: The physicochemical properties of biosurfactant produced using various carbon sources showed that coconut-shell is the best residue thus, variation in composition and concentration of biosurfactant obtained implies that the quality and quantity of biosurfactant produced depends on the carbon source and the genetic composition of the yeast isolate.
Candida ; Fermentation

Aims: In solid state fermentation (SSF), estimation of biomass is difficult as fungal mycelium penetrates deep and remains attached to the solid substrate particles. This study examines and evaluates a new technique based on colour changes of fermented substrates during SSF as an indicator for fungal growth. Methodology and Results: SSF refers to microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment in which the selected microorganisms, especially fungi, are naturally adapted. Although many promising methods are available, the evaluation of microbial growth in SSF may sometimes become difficult, impractical, and inaccurate. Essentially, this remains another critical issue for monitoring growth. In this study, measurements of colour changes of fermented substrates during SSF are used as indicators for growth and this technique has a potential to be used to quantify growth of microbes. For the growth of Aspergillus awamori and A. oryzae on wheat bran, soybean hulls, and rapeseed meal, it was confirmed that colour changes were directly proportional to the fungal growth. This new approach is an important complementation to the existing techniques, especially for basic studies. The advantages of this method are its ease of use, fast, non-destructive, cheap, and requires no special and expensive reagents. The key finding is that the colorimetric technique demonstrated in this study provides good means to estimate growth than that obtained by visual observation or spores counting.
Biomass ; Fermentation

Aims: Daddawa is a traditional fermented condiment produced from legumes in Nigeria. Lima bean is an underutilized legume in Nigeria. Natural fermentation has been the conventional method of producing daddawa but the product has been found to be of low quality and consistency. The present study aimed at comparing the microbial and biochemical changes during natural and controlled fermentation of lima bean for production of daddawa. Methodology and results: Lima bean was fermented into Daddawa naturally. It was also fermented into daddawa using pure starter culture of Bacillus subtilis and Bacillus pumilus as single starter. The microbial and biochemical changes during both fermentation conditions were evaluated. Lima bean fermented naturally (NF) recorded the highest total viable count at 48 h and 72 h of fermentation respectively. Alpha amylase and protease activities increased with fermentation, and reached their peak at 48 h in both naturally fermented lima bean and pure culture fermented lima bean samples. Lima bean fermented with B. subtilis (FBS) recorded the highest total free amino acids at 72 h (54.45 Glycine/g dry wt.). Conclusion, significance and impact of study: The use of lima bean for daddawa production enhanced its utilization. Controlled fermentation of lima bean by Bacillus species improved the biochemical properties such as α-amylase and protease activities and free amino acids content of fermenting lima beans into daddawa. Keywords: Daddawa; fermentation; lima bean; microbial; biochemical changes
Fermentation ; Bioreactors

A new alpha-pyrone derivative, violapyrone J (1), and along with the two known violapyrones B (2) and C (3) were isolated from the fermentation broth of a marine actinomycete Streptomyces sp. SC0718. The structure of violapyrone J (1) was elucidated from 1D and 2D NMR spectroscopic analyses.
Actinobacteria* ; Fermentation ; Streptomyces*

Aims: Oil palm trunk (OPT) can be a potential biomass from replanting activities for biomass-to-liquid (BTL) particularly in bioethanol production. The OPT contains higher carbohydrates compared to other oil palm biomass, thus has better advantages as feedstock for biofuel. To realise this, the feasibility of using oil palm trunk (OPT) sap as a substrate for bioethanol fermentation was explored via optimising the various culture conditions (pH, temperature, inoculum size, nitrogen source, dilution effect and growth medium) using Saccharomyces cerevisiae. Methodology and results: A total of six parameters were tested for optimising bioethanol production i.e. pH, temperature, inoculum size, nitrogen source, dilution effect and types of medium. Results showed that the optimum conditions for OPT sap in bioethanol production were at pH 4.0, temperature of 30 °C, inoculum size of 10 % (v/v), without requirement of nitrogen supplementation and substrate dilution. A fermentation period of 24 h was best for bioethanol production and resulted in bioethanol production, formation rate and yield of 47.5 g/L, 1.98 g/h and 0.50 g/g, respectively. Conclusion, significance and impact study: The study has clearly demonstrated that high efficient bioethanol production from OPT sap is possible but it is susceptible to various fermentation influencing parameters. This study could establish an effective and sustainable utilisation of waste OPT especially its sap as a lignocellulosic biomass supplement from the oil palm industry for second generation biofuel production.
Saccharomyces cerevisiae ; Fermentation

Aims: The specific aim of this study is to investigate the probiotic potentials of mucuna beans flour fermented with Lactobacillus acidophilus. Methodology and results: The L. acidophilus used was isolated from neonate faeces using the pour plate technique, thereafter, it was screened for growth and survival in the mucuna beans flour. Liquid fermentation method was adopted for fermentation of mucuna beans flour and at the end of 72 h fermentation at 37 °C, the L. acidophilus showed appreciable growth (90 × 105 CFU/mL). After storage for 14 days at refrigeration (4 ± 2 °C) and room temperature (25 ± 2 °C), there was a considerable increase in the Lactobacillus found in the products stored at room temperature (183.67 ± 3.28 ×105 CFU/mL) compared to the one stored at refrigeration temperature (94 ± 2.33 × 105 CFU/mL). There was a steady increase in the total titratable acidity and temperature with concomitant reduction in the pH of samples during the fermentation period. The proximate analysis showed that there was an increase in the protein and moisture contents with decrease in carbohydrates, fats, fiber and ash contents of the fermented samples compared to the unfermented sample. Under varying pH range, L. acidophilus showed high growth and survival at pH 2 to 3. Supplementing the diet of albino rats infected with E. coli and Shigella with fermented products reduces significantly (p ≤ 0.05) the numbers of these pathogens and other enteric bacteria while the number of the Lactobacilli increased considerably. Furthermore, the body weight of the rats fed the fermented product was significantly (p ≤ 0.05) higher than the control group. Also, the haematological analysis showed that the rats infected with the pathogens and later fed the fermented mucuna beans flour recovered fully since their values are well within the permissible limit and are not significantly (p ≤ 0.05) different from the control group. In all, the rats fed the product fermented with L. acidophilus showed good recovery compared to the control. Conclusion, significance and impact of study: The results of this investigation suggest that mucuna beans flour supports the growth and survival of L. acidophilus and exerts considerable probiotic effect on young mammals. Therefore, mucuna may be used as an ideal probiotic food.
Lactobacillus acidophilus ; Fermentation

Aims: The presence of lignocelluloses, especially sawdust in the Lagos lagoon and the attendant ecological problems warranted studies on their degradation. This study aimed to isolate and identify the indigenous bacterial strains capable of utilizing lignocellulosic wastes under the prevalent tropical estuarine conditions. Methodology and results: Nine bacterial species were obtained by elective culture from decomposing wood residues in the lagoon. They were identified on the basis of morphology, biochemical characteristics and analysis of their 16S rRNA gene sequences as Streptomyces, Bacillus and Paenibacillus species. They were cultured on various ligninrelated lignocellulosic substrates over a period of 7 to 12 days. All the isolates showed moderate to very good growth on sugarcane baggase. Streptomyces albogriseolus strain AOB and Paenibacillus sp. ROB showed good growth on grass while on sawdust, only Streptomyces AOB, and Bacillus megaterium strain NOB showed good growth. High performance liquid chromatographic analysis showed that the Streptomyces species completely utilized coniferyl alcohol, B. megaterium strain NOB utilized 90-100% of all the lignin- related aromatic compounds. All the bacterial species utilized less than 40% of sinapyl alcohol, Bacillus sp. OOB and Paenibacillus sp. strain ROB failed to utilize vanillic acid. Conclusion, significance and impact of study: The isolates degraded lignocellulosic wastes and lignin-related compounds. The role of fungi in the breakdown of lignocellulose in the Lagos lagoon had been the subject of previous research considerations whilst the role of bacteria spp was unreported. Autochthonous bacterial species may equally play a role in the bio-rehabilitation of the sawdust-polluted water of the Lagos lagoon. Keywords: Lignocellulose, Streptomyces, Bacillus, Paenibacillus, pollution
Alcoholic Beverages ; Fermentation ; Phoeniceae

Industrial biotechnology promises to make a significant contribution in enabling the sustainable development, and need the solid support from its basic discipline. As the basis of industrial biotechnology, industrial biology is to study the basic laws and mechanisms of biological behavior in industrial environment and to solve the key scientific problems for understanding, designing and constructing the organisms adapted to the application of industrial environment. In order to comprehend the status of industrial biology, we published this special issue to review the progress and trends of industrial biology from the three aspects of industrial protein science, cell science and fermentation science, respectively, for laying the foundation for the development of industrial biotechnology.
Biotechnology ; Fermentation ; Industrial Microbiology