Fermentation, Volume 10, Issue 3

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough fo...

Tricyclene, a tricyclic monoterpene naturally occurring in plant essential oils, holds potential for the development of medicinal and fuel applications. In this study, we successfully synthesized tricyclene in E. coli by introducing the heterologous...

This Special Issue continues the “Yeast Biotechnology” Special Issue series of the MDPI journal Fermentation [...]

In the original publication [...]

Rumen metabolism is closely related to feed utilization and the environmental adaptability of cows. However, information on the influence of altitude on ruminal metabolism is limited. Our study aimed to investigate differences in rumen metabolism and...

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi...

Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess...

Cordyceps militaris (C. militaris) is a valued medicinal fungus that can be traced back thousands of years in traditional Chinese medicine (TCM). Both TCM and modern scientific research have confirmed the positive effects of C. militaris on human hea...

Despite being frequently encountered, the effect of oxidative or reductive stress on the intracellular metabolism and the response of the intracellular metabolome of yeasts is severely understudied. Non-conventional yeasts are attracting increasing a...

Anaerobic digestion is a potential treatment for industrial wastewater that provides valuable end-products, including renewable energy (biogas). However, waste streams may be too variable, too dilute at high volumes, or missing key components for sta...

The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasin...

In the pursuit of sustainable solutions for contemporary environmental challenges arising from the increasing global demand for energy, this study delves into the potential of cyanobacteria, specifically Arthrospira platensis (commonly known as &ldqu...

Acidogenic fermentation is an emerging biotechnology that allows for the utilization of food waste as a feedstock to produce high-value products such as short-chain fatty acids (SCFAs), effectively offering a tangible solution for food waste manageme...

Each year, near 40 million tons of banana peels are discarded around the world. This plant biomass could potentially be utilized for energy production. Simultaneous saccharification and fermentation (SSF) is an effective method for producing biofuels...

Biological pretreatment can promote the degradation of biomass and enhance methane production via the subsequent anaerobic digestion. In addition, a large amount of bio-heat can be generated during the pretreatment process to provide heat for the ana...

This study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results r...

The integration of a microbial electrolysis cell (MEC) is an effective strategy for enhancing the efficiency and stability of an anaerobic digestion (AD) system for energy recovery from waste-activated sludge (WAS). Typically, electrodes are arranged...

Penicillium is a kind of common filamentous fungi yielding high levels of secondary metabolites with diverse structures and attractive activities. Among these fungi, Penicillium janthinellum is a potential producer of secondary metabolites whose natu...

Clostridia are interesting candidates for biotechnological applications due to their diverse and unique metabolic abilities. Particularly in continuous fermentation processes, productivity-decreasing metabolic oscillations have been reported in many...

The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL14...

4′-N-demethyl-vicenistatin is a vicenistatin analogue that has better antitumor activity with promising applications in the pharmaceuticals industry. The harnessing of the complete potential of this compound necessitates a systematic optimizati...

Objective: The aim of this study was to optimize the fermentation process of Radix Ranunculi ternate via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract...

In some countries, yeasts are still not allowed in the production of commercially fermented sausages. Therefore, further research is needed on producing fermented meat products using different strains of yeasts. In this study, two strains of Debaryom...

Biochar has attracted increasing attention as an additive for enhancing the performance of anaerobic digestion (AD), but the effect of biochar on microbial regulatory mechanisms in enhancing AD performance is unclear. To investigate how biochar modul...

Lactobacillus helveticus 34.9 was isolated from a sample of Romanian home-made fermented milk, producing both surface layer proteins and a class III bacteriocin. The present study aimed to investigate the biological and functional role of the S-layer...

Lactic acid bacteria are widely used because they produce lactic acid naturally, are resistant to acidic pH and a wide temperature range, and frequently produce lactic acid as a primary metabolite. In this study, Enterococcus durans isolated from buf...

Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine...

Durango State has the denomination of origin for the production of mezcal, which is made from Agave durangensis, mainly in an artisanal way; therefore, differences in the fermentation process affect the quality of the final product. The main objectiv...

Leghemoglobin (LegH) is a plant-derived hemoglobin that can be used as a food additive to confer red color and meat flavor to plant-based meat products. Although LegH has been expressed in Saccharomyces cerevisiae, the productivity is low at the shak...

The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC...

The present work highlights the advances of integrated starch and bioethanol production as an attractive industrial solution for complex wheat exploitation to value-added products focusing on increased profitability. Bioethanol is conventionally prod...

The industrial sector plays a significant role in global economic growth. However, it also produces polluting effluents that must be treated to prevent environmental damage and ensure the quality of life for future generations is not compromised. Var...

Butyric acid, a four-carbon fatty acid, is an important industrial chemical and feedstock. To produce this chemical, a control fermentation was run with a 126.5 g.L⁻¹ glucose concentration in the feed medium. In this medium, the strain produced...

Palm oil, the main vegetable oil produced globally, serves diverse purposes, ranging from cooking to the production of processed foods, cosmetics, and biodiesel. Despite contributing significantly to the economies of major producing nations, the esca...

To improve the yield of the therapeutic agent N-methylsansalvamide (SA), optimization of stationary liquid fermentation conditions was conducted on an endophytic strain, Fusarium sp. R1, at flask level. Using a One-Factor-At-a-Time approach, the ferm...

Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using...

Biological treatment is a promising alternative for waste management considering the environmentally sustainable concept that the European Union demands. In this direction, anaerobic digestion comprises a viable waste treatment process, producing hig...

Much emphasis has been given to algal biomass growth in dairy farm wastewater. Most of the systems examined require productive land to be converted and/or freshwater use to dilute high concentrations of nutrients found in dairy effluent. A rotating a...

Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, par...

Microbial factories, including microalgae biofactories, have the enormous potential to produce biochemicals for manufacturing diverse bioproducts. A strategic approach to biofactories is maintaining cultures in bioreactors with sufficient resource in...

Although biogas is a renewable energy source alternative to natural gas, it contains approximately 40 vol% CO₂ and, hence, a low calorific value. The sequestration of CO₂ from biogas is, therefore, essential before its widespread use. As CO₂ can be e...

Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated...

Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alt...

The treatment of living organisms is a critical aspect of various environmental and industrial applications, ranging from wastewater treatment to aquaculture. In recent years, algal-based hollow fiber membrane bioreactors (AHFMBRs) have emerged as a...

Extractive fermentation is an in situ method for the production and recovery of biomolecules of interest. Aqueous two-phase systems (ATPS) allow the product to be recovered in one phase of the system, reducing unit operations in the bioprocess. Therm...

Acidogenic fermentation can convert food waste (FW) into small molecules of acids and alcohols, and the broth can be used as a carbon source of denitrification in wastewater treatment plants. However, the soluble nitrogen-containing substances genera...

In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474^T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274^T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of...

Alcoholic liver injury is a serious risk to human health. Probiotics have become a popular form of treatment. Lacticaseibacillus casei Grx12 and Limosilactobacillus fermentum Grx07 isolated from the gut of long-lived people in Rugao, Jiangsu, were st...

The agrifood industry produces copious amounts of waste, which represent an execrable wastage of natural resources and result in economic losses over the entire value chain. This review compares conventional and biological methods for the recovery of...

Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons....