Fermentation, Volume 10, Issue 8

This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. ery...

The “The Use of Lactobacillus in Forage Storage and Processing” Special Issue (SI) in Fermentation has brought together groundbreaking research and innovative methodologies in the realm of forage preservation [...]

Animal feeds under ruminant production are a challenge, and ruminants are mostly fed on fibrous plants including high-moisture plant by-products (HMPBs). These HMPBs are available during the food processing periods and cannot be fed entirely in their...

Bacterial cellulose (BC) is emerging as an attractive large-scale polymer due to its superior properties. The dominant static culture for BC fermentation by bacteria or microbial consortium results in low productivity. Agitated culture, as an industr...

To assess the biocontrol potential of Nigrospora oryzae against Solanum rostratum, the effects of different medium components and fermentation conditions on the biomass of N. oryzae were investigated to determine the optimal medium composition and fe...

Red clover (Trifolium pratense) is a fodder plant grown in many regions of the world. It is also known as a medicinal plant. Red clover contains large amounts of isoflavones, which are, due to their similarity to estrogen, called phytoestrogen; it is...

Organic-rich industrial residues can serve as renewable feedstocks for the generation of useful products by microbial fermentation. We investigated fermenting communities enriched in a mixture of ultra-filtered milk permeate (UFMP) and acid whey from...

Port wine vinegar, a product of the esteemed Port wine, is renowned for its intricate blend of flavors and aromas, a result of complex microbial interactions. This study delves into the fascinating world of yeast and acetic acid bacteria (AAB) intera...

This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream che...

The widespread introduction of antibiotics into medical practice, starting in the late 1940s and early 1950s, radically transformed healthcare, raised it to a qualitatively new level, allowed saving human lives in previously hopeless situations, and...