Fermentation, Volume 10, Issue 6

Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS produc...

The harvesting of microalgae biomass cultivated during different processes is still identified as the main driver of biomass production cost. Particularly in the field of wastewater treatment, an energy-efficient and reliable harvesting or separation...

This study evaluated the synergistic effects of prebiotics containing galacto-oligosaccharides (GOS) and/or mannan oligosaccharides (MOS), essential oil blend (EOB), and onion peel (OPE) on fermentation characteristics using the rumen simulation tech...

In a scenario of increasing alarm about food waste due to rapid urbanization, population growth and lifestyle changes, this study aims to explore the valorization of waste from the retail sector as potential substrates for the biotechnological produc...

Due to its unique physicochemical properties, Pullulan is an exopolysaccharide with many applications in the food, biomedical, and pharmaceutical industries. Aiming to reduce its production cost, an interesting alternative is to consider other possib...

In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (S...

This study focuses on optimizing the medium composition for cellular biomass production and bioconversion of ethylene glycol (EG) to glycolic acid (GA) using Gluconobacter oxydans CCT 0552. The improvement in cellular growth in the presence of yeast...

Poly-γ-glutamic acid (γ-PGA) is an attractive biopolymer for medical, agri-food, and environmental applications. Although microbial synthesis by Bacilli fed on waste streams has been widely adopted, the obtainment of efficient sustainable...

The baking industry is experiencing significant growth, primarily due to the widespread adoption of frozen dough baking. However, this process can negatively impact the fermentation ability of yeast, as freezing can induce stress in yeast cells. This...

Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds...

This review discusses the recent advancements in cost-effective fermentation methods for producing bacterial nanocellulose (BC) from food and agro-industrial waste. Achieving economical cell culture media is crucial for large-scale BC production, req...

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare stand...

This study investigated the effect of molasses addition on the fermentation quality, chemical composition, and bacterial community of seed pumpkin peel residue (SPPR) mixed with sunflower straw (SS) in microstorage feed. Molasses additions on a dry m...

Light controls the developmental, physiological, morphological, and metabolic responses of many fungi. Most fungi respond primarily to blue, red, and green light through their respective photoreceptors. In this study, a screening of different light w...

In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine,...

Acetohydroxyacid synthase (AHAS) is a key enzyme in the first step of the branched-chain amino acid synthesis pathway, and the production of acetohydroxybutyrate from one molecule of 2-ketobutyric acid and one molecule of pyruvate. AHAS is inhibited...

Huangshui is a typical organic wastewater in Chinese Baijiu production, with high pollution and valuable ingredients. Conventional wastewater treatment leads to resource-wasting and environmental pollution. It is urgent that the demand for effective...

This study aims to investigate the probiotic properties of various isolated strains of Lactiplantibacillus plantarum. Specifically, the focus is on examining the expression of the glutamic acid decarboxylase (GAD) gene and its role in the production...

This study aimed to explore the fermentative performance of nine lactic acid bacterial strains with probiotic potential during sorghum fermentation. The strain’s attributes including proliferation counts, pH levels, production of organic acid a...

This study aimed to investigate the effects of yeast cultures on the antioxidant capacity, rumen fermentation, and growth performance of goats in the summer. An in vitro experiment was conducted using yeast culture supplemented at 0% (control), 0.6%...

Converting corn grains into bioethanol is an expanding practice for sustainable fuel production, but this is accompanied by the production of large quantities of by-products such as whole stillage. In the present study, the influence of advanced wet...

Biorefineries (BRFs) that process the organic fraction of municipal solid waste and generate bioproducts and bioenergies have attracted attention because they can simultaneously address energy and environmental problems/needs. The objective of this a...

Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were...

As a result of climate change, the phenology of grapes has been altered, mainly by increasing the sugar content and decreasing the acidity of ripe grapes. This shift, when the must is fermented, affects the quality of the wine. In this regard, the us...

In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types of fermentation. Beyond their consumption in fermentative processes, amino acids undergo several transformations, such as decarboxylation,...

The sustainable development of food waste biorefineries is crucial for a number of reasons, and these reasons have environmental, economic, and social dimensions [...]

Anaerobic digestion (AD) is a widely applied technology for renewable energy generation using biogas as energy vector. The existing microbial consortium in this technology allows for the use of several types of biomass as substrates. A promising alte...

A variety of mathematical models have been developed to simulate the biochemical and physico-chemical aspects of the anaerobic digestion (AD) process to treat organic wastes and generate biogas. However, all these models, including the most widely ac...

Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, in which LAB play a fundamental role, is one of the oldest methods of food preservation. LAB surviv...

Solventogenic Clostridium species are important for establishing the sustainable industrial bioproduction of fuels and important chemicals such as acetone and butanol. The inherent versatility of these species in substrate utilization and the range o...

Here, a comprehensive investigation was conducted under various operational strategies aimed at enhancing biohydrogen production via dark fermentation, with a specific focus on the lactate metabolic pathway, using powdered cheese whey as a substrate....

(1) Objectives: Traditional kombucha (K) is a fermented beverage obtained from black or green tea infusion. Besides traditional substrates, the possibility of using alternative ingredients resulted in changes in metabolic profile and biological activ...

Investigating the intricate pathways through which FH06 fermentation broth exerts lipid-lowering and weight-loss effects is pivotal for advancing our comprehension of metabolic regulation and therapeutic interventions. Ultrahigh-performance liquid ch...

In addition to energy recovery, the anaerobic digestion of agro-industrial byproducts can also produce different high-value-added compounds. Two-stage and single-stage reactors were compared for microbial communities’ selection and long-chain f...

Irradiation with ultraviolet A (UVA) plays an important role in the pathogenesis of skin photoaging since it increases oxidative stress and inflammation in the epidermis. There is an urgent need to screen, investigate, and apply the potential anti-ph...

Recently, there has been worldwide growth in consumer nutrition awareness, which has resulted in a market-driven increase in the demand for “functional food”, which, in addition to traditional nutrients, also contains ingredients with specific proper...

2-phenylethanol (2-PE) is a valuable aromatic alcohol with diverse applications in cosmetics, food, beverages, and pharmaceutical industries. Currently, 2-PE is produced either through chemical synthesis or by extraction from plant materials. However...

Extra energy consumption, inefficient nitrogen removal, and excessive sludge production are major challenges faced by wastewater treatment plants (WWTPs) that rely on the traditional activated sludge process. Fermentation of wasted activated sludge (...

The Cornus kousa tree, which is of Asian origin, is often cultivated for ornamental purposes and used in traditional medicine. The tree produces sugar-rich fruits, which are potential habitats for natural yeasts. The identification of new yeast strai...

Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, hav...

Lactobacillus delbrueckii garners interest for its contributions to gut microecological balance, diarrheal prevention and treatment, immune modulation, growth promotion, and meat quality enhancement in livestock. However, its impact on the gut microb...

Gas fermentation is gaining attention as a crucial technology for converting gaseous feedstocks into value-added chemicals. Despite numerous efforts over the past decade to investigate these innovative processes at a lab scale, to date, the evaluatio...

Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to charac...

Seaweed is a fast-growing biomass source that is currently studied as feedstock for sustainable industrial production in a wide variety of markets. Being composed mostly of polysaccharides, macroalgae can be integrated in biorefineries for obtaining...

Four lactic acid bacteria (LAB) strains isolated from naturally ensiled broccoli waste were characterized, and their effects on the fermentation quality of high-moisture broccoli waste silage were studied. The four isolated strains were assessed usin...

In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wor...

The relationship between DM yield/cutting and the fermentable organic matter (FOM) content of tropical grasses was appropriately investigated to re-assess optimal grass maturity to feed dairy cattle. Nine different grass species belonging to the gene...

Yeasts play a crucial role in the winemaking process contributing to the typicity and originality of wines in a region. Therefore, the aim of the present study was to isolate, characterize, and select yeasts from the Geographical Indication “Po...

The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (F...

The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients....