Fermentation, Volume 10, Issue 7

Coriolopsis trogii is a basidiomycete fungus which utilizes a large array of lignin-modifying enzymes to colonize and decompose dead wood. Its extracellular enzymatic arsenal includes laccases, i.e., polyphenol oxidases of relevant interest for diffe...

The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this work was to study in depth the changes that occ...

In this study, waste sunflower oils were evaluated as substrates for citric acid (CA) production by Yarrowia lipolytica IFP29 (ATCC 20460). This strain was selected based on its capacity to produce organic acids in a selective medium. Attempts were m...

In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sug...

The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, an...

As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha...

At psychrophilic temperatures (<20 °C), anaerobic digestion produces less methane (CH₄). For psychrophilic anaerobic digestion (PAD) to be successful, investigation of cold-adapted microbial consortia involved in methane production is critical...

Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as fl...

This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using...

Simvastatin, a semisynthetic drug widely used to lower cholesterol, is among the most prescribed statins worldwide. This study focuses on the direct production of a simvastatin-like biomolecule using alternative substrates by Aspergillus spp. strains...

Composting emerges as an effective strategy to eliminate antibiotics and antibiotic resistance genes (ARGs) in animal manure. In this study, chicken manure with the addition of wheat straw and sawdust was used as composting raw materials, and differe...

China has a 9000-year-long history of cereal-based alcohol production, with the use of molds (filamentous fungi) likely being one of the earliest fermentation techniques. This method later developed into the uniquely East Asian qu (koji) starter comp...

Yeast plays a crucial role in the fermentation industry, particularly in alcoholic beverage production, where robustness and metabolic flexibility are essential. This study aimed to investigate the stress tolerance and metabolic capabilities of seven...

Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used...

Wild ginseng is known to have better pharmacological effects than cultivated ginseng. Additionally, recently developed bioengineering technology has made it possible to produce cultured wild ginseng with the same genetic composition. In this study, w...

Bioethanol is the most commonly used biofuel. It is an alternative to replace fossil fuels in renewable energy; it can be produced from lignocellulosic feedstock using a biotechnological process. Their participation of microorganisms is crucial in th...

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing t...

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologicall...

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched wit...

To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed...

Vibrio cholerae and Vibrio parahaemolyticus are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on V. cholerae and V. parahaemolyticus regarding the pro...

Drug resistance in Staphylococcus aureus is a serious problem, and the development of new antimicrobial drugs to circumvent drug resistance has become a trend. In this study, we isolated a strain of Bacillus subtilis with high tolerance to alcohol, p...

This study showcases a promising approach to sustainably unlocking plant biomass residues by combining biodegradation with artificial intelligence to optimize the process. Specifically, we utilized the definitive screening design (DSD) and artificial...

Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious and has a crispy texture. Six periods were estab...

Monoclonal antibodies (mAbs) used in biomedical research and therapeutic applications are primarily produced by Chinese hamster ovary (CHO) cells via fed-batch culture. The growing need for elevated quantities of biologics mandates the continual opti...

Table olives are widely produced and consumed in the Mediterranean area. The production of table olives is mainly based on spontaneous fermentations, which may have several drawbacks (e.g., the development of undesirable microorganisms; organoleptic...

Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented f...

Glycosylation is one of the most common and important modifications in natural products (NPs), which can alter the biological activities and properties of NPs, effectively increase structural diversity, and improve pharmacological activities. The bio...

Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-...

This study focused on exploring the effects of Neolamarckia cadamba leaf extract (NE) on the fermentation process and bacterial community of stylo (Stylosanthes guianensis) silage. Fresh raw materials of stylo were ensiled with 0%, 1%, and 2% NE, and...

In large-scale dairy farming, the use of high-temperature-fermented dairy manure bedding instead of rice husk-based bedding and other commercial types of bedding is widely favored. Strip-stacking aerobic fermentation is the main production method of...

In this study, we analyzed the microbial community of traditional fermented foods of Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use a...

Solid-State Fermentation (SSF) offers a valuable process for converting agri-food by-products (AFBP) into high-value metabolites, with Yarrowia lipolytica 2.2ab (Yl2.2ab) showing significant potential under laboratory-scale controlled conditions; how...

Volatile organic compounds (VOCs) are crucial to the wine’s overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic an...

Despite the current appreciation of pulque as a probiotic fermented beverage, pulque has been also regarded as a poor-quality product, particularly due to the lack of sanitary control during its elaboration. To address this problem, a semi-continuous...

A complex evaluation of antimicrobial activities of microalgae, including those relevant to wastewater treatment (WWT), in light of the integrated biorefinery concept, is performed. An example of this concept is linking a commercial microalgal system...

Microbial biosurfactants are considered environmentally friendly alternatives to synthetic surfactants in numerous applications. One of the main bottlenecks to their widespread use is the lack of effective processes for their production on an industr...

In this study, the influence of different tea extract substrates on the biological activities of kombucha beverages was investigated. The variations in bioactive compounds such as polyphenols and flavonoids and their potential health-promoting proper...

Previously, the exopolysaccharides produced by Lactiplantibacillus plantarum C7 isolated from the broiler intestine have been shown to possess probiotic potential. In this study, we highlighted the capacity of this strain to produce exopolysaccharide...

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm...

This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations rang...

This study aims to evaluate the effect of these essential oils and their blends on the fermentative profile, losses by gases and effluents, nutritional value, microbial count, and aerobic stability of sorghum silage. A completely randomized design wa...

Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of spe...

Chinese sour bamboo shoot is a traditionally, spontaneous fermented food that is particularly popular due to its complex and distinctive flavor. The volatile compounds of sour bamboo shoot originate mainly from the raw materials and the microbial fer...

Green surfactants have significant potential for improving environmental remediation methods. The aim of the present study was to formulate a green natural detergent containing the biosurfactant produced by Starmerella bombicola ATCC 22214 grown in 1...

The thermotolerant yeast Pichia kudriavzevii (previously known as Issatchenkia orientalis), can produce ethanol from a variety of carbon sources and grows at around 45 °C. Thus, this yeast is considered a useful biocatalyst for producing ethanol...

In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS....

In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simu...

The Inner Mongolia Autonomous Region is a crucial area in China with a significant advantage in animal husbandry, particularly in cattle and sheep farming. However, the disposal of the large quantities of manure produced during farming has severely i...

Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have impor...