Fermentation, Volume 11, Issue 1

A plant-based beverage enhanced with GABA was developed through serial co-fermentation using Leuconostoc citreum S5 and Lactiplantibacillus plantarum KS2020. The first lactic acid fermentation was performed by Leu. citreum S5 with a vegetable mixture...

The Fusarium oxysporum species commonly found in soil include plant and human pathogens, and nonpathogenic species. F. oxysporum grown on lignocellulosic substrates under submerged conditions produces an extracellular enzyme profile with hemicellulol...

The biological methanation process has emerged as a promising alternative to thermo-catalytic methods due to its ability to operate under milder conditions. However, challenges such as low hydrogen solubility and the need for precise trace element su...

Solid-state anaerobic digestion (SS-AD) is a promising technology for treating organic waste and producing renewable energy. This study explores the feasibility of using 3D printing to rapidly design cost-effective laboratory-scale digesters for opti...

Optimal product synthesis in bioelectrochemical systems (BESs) requires a comprehensive understanding of the relationship between external voltage and microbial yield. While most studies assume constant growth yields or rely on empirical estimates, t...

Côte d’Ivoire has the largest cashew tree cultivation area in the world, but the cashew apple produced is still underutilized despite its potential for industrial use. The present study aimed to isolate and identify acetic acid bacterial...

Economic development increases and brings about issues such as the secure supply of food in a sustainable way. Phytases are enzymes catalyzing phytate hydrolysis to release phosphorus in an inorganic form. Animal feeds could be supplemented with bact...

Raw goat and ewe’s milk samples were used for the isolation of seven lactic acid bacteria new strains. After testing hemolytic activity and resistance to antibiotics, specific functional properties were evaluated; Lactococcus lactis subsp. lact...

The article reviews the literature on antimicrobial peptides (AMPs) that exhibit unique antimicrobial mechanisms, such as broad-spectrum activity, low development of antimicrobial resistance, and the ability to modulate the immune response of the hos...

Manouri is a Greek whey cheese, with a Protected Denomination of Origin recognition, produced by heating the cheese whey and added milk and/or cream at high temperatures (88–90 °C) to form a coagulum. High-heat treatment results in the inac...

Algin is the most abundant substance in alga. Alginate lyase degrades algin and produces algin monosaccharides, disaccharides, and oligosaccharides, which are widely used in bioenergy, food, medicine, and other fields. In this study, one Exiguobacter...

The aim of the present study was to evaluate the use of different chemical treatments of apple pomace in order to produce an economical culture medium for the propagation of two non-conventional yeast strains. An experimental design approach was used...

An optimal culture medium and highly stable biometabolites are important in industrial production processes. The response surface methodology with a Box–Behnken design was performed to determine the optimal culture medium of an engineered Asper...

The low solubility of CO₂ in water leads to massive CO₂ emission and extremely low CO₂ utilization in succinic acid (SA) biosynthesis. To enhance microbial CO₂ utilization, micro-nano bubbles (MNBs) were induced in SA biosynthesis by E. coli Suc260 i...

Regenerative agriculture aims to improve soil quality and restore soil biodiversity, re-establishing natural systems in agricultural areas. Among some strategies, it is important to reduce the use of chemical pesticides that affect the productive cap...

The flavor substances produced by the division of baijiu yeast during the winemaking process often determine the quality of white wine, and the difficulty of storing and transporting high-quality baijiu yeast is a bottleneck that restricts the develo...

Ruminants rely on the rumen for the anaerobic fermentation of fibrous plant materials, facilitated by a complex microbial community of bacteria, archaea, fungi, and ciliates. Among them, ruminal ciliates significantly influence ruminal fermentation,...

Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a Saccharomyces cerevisiae culture and the other being macer...

Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associ...

Steam explosion (SE) is an effective lignocellulose pretreatment technology for second-generation L-lactic acid (L-LA) production. In this study, targeted to produce high-concentration L-LA from corn stover (CS), the fed-batch simultaneous saccharifi...

Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially from cattle, is a significant contributor, releasing methane—a greenhouse gas far more potent...

The rising demand for sustainable materials has led to a significant focus on developing resources from renewable systems, particularly through the integration of biological processes. Bacterial cellulose (BC) has emerged as a highly promising biomat...

Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting...

During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols fo...

Agricultural residues, including Pleurotus ostreatus spent mushroom substrate (SMS) and roots of (hydroponic) leafy vegetables (RLV), were tested in various proportions as substrates in new P. ostreatus cultivations, where wheat straw was the control...

The aim of this review is to provide a comprehensive analysis of the membrane-assisted dark fermentation process for bioH₂ production and purification. This review initially analyses the need for and the current state of the art in H₂ production thro...

In winemaking, the use of stems during fermentation is rarely employed due to some undesirable side effects. While the effect of fresh stems on wine is extensively studied, to date limited information is available about the effect of dried stems. Thi...

Kombucha, a fermented tea beverage, is produced through the symbiotic interaction of several microbial strains, including acetic acid bacteria, lactic acid bacteria, and yeast, collectively known as symbiotic culture of bacteria and yeast (SCOBY). As...

Extremophiles, microorganisms blooming in extreme environmental conditions, hold particular significance in the domain of microbial research. This review paper focuses on extremophilic microorganisms, emphasizing their adaptations and the diverse pro...

The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nu...

As animal husbandry advances, the demand for premium feed has seen substantial growth, while the availability of natural forage resources remains limited. Corn stover, characterized by its high yield and rich nutritional content, has become a vital s...

This experiment aimed to investigate the effects of varying proportions of mixed silage on fermentation quality, microbial diversity, and aerobic stability. The mixed silage samples (G10Y0, G9Y1, G8Y2, G7Y3, G6Y4, G5Y5, G4Y6, G3Y7, G2Y8, G1Y9, and G0...

Conventional ethanol production has limitations, including substrate and product inhibitions, which increase both energy requirements for ethanol recovery and vinasse generation. Extractive fermentation, which removes ethanol as it is produced within...

In the last decade, the production of guinea pig meat in Andean countries has increased due to the growing number of consumers of this meat. Objective: To evaluate the effect of including different doses (0.50, 1.00, and 1.50 mL) of agro-industrial s...

ε-Poly-L-lysine (ε-PL) is a natural preservative that has excellent properties such as high safety, good antibacterial effect, wide antibacterial spectrum, and high temperature resistance compared to other food preservatives. At prese...

Redox potential is a solution property that influences specific yeast and bacterial activities and the rate of fermentation completion. There is a need to control it if reproducible fermentation outcomes are to be achieved and reliable conclusions ar...

Italian ryegrass is a high-quality forage grass, and a full understanding of the changes in its microbiome and metabolome during aerobic exposure can prolong its aerobic stability and improve its utilization value. Italian ryegrass silage was prepare...

Palm oil, widely used in various products, poses environmental and climate change risks. “Yeast oil” produced by Lipomyces starkeyi, an oil-producing yeast, is one of the sustainable alternatives for palm oil and was successfully produced...

Amasi, a traditional fermented milk produced in Southern Africa, is associated with several health benefits, such as probiotic activities, immune system modulation, and pharmacological (antimicrobial, antitumor and antioxidant) potential. This study...

Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and subtropical-planted coffee countries and regions. It is also be...

The adoption of sensors to monitor wine fermentation enables the collection of large datasets that relate the initial juice chemistry, density and temperature patterns during fermentation to fermentation outcomes. Wine kinetic models are now being ap...

This study investigates the potential of sequential solid-state and submerged fermentation (SeqF) to enhance lipase production by Yarrowia lipolytica using by-products from the palm oil production chain. Palm fiber and palm oil deodorizer distillate...

Beer is one of the most popular alcoholic beverages globally, leading to continuous efforts to enhance its production methods. Raw materials and the production process are crucial in the brewing industry, with fermentation being a vital stage that si...

This study investigates the multifunctional potential of horse oil fermented with barley nuruk, a traditional fermentation starter, focusing on its α-glucosidase inhibitory activity and bioactive applicability. Gas chromatography–tandem m...