Fermentation

20 pages, 2496 KB

Open AccessArticle

Optimization of Tiliacora triandra Leaf Extraction and Probiotic Fermentation for Developing a Functional Freeze-Dried Feed Supplements

by Manatsanun Nopparatmaitree, Tossaporn Incharoen, Watcharapong Mitsuwan, Atichat Thongnum, Juan J. Loor and Noraphat Hwanhlem

Fermentation 2025, 11(10), 602; https://doi.org/10.3390/fermentation11100602 - 21 Oct 2025

Viewed by 922

Abstract

Tiliacora triandra (Yanang) leaf contains polyphenols, flavonoids, and mucilage polysaccharides with antioxidant and prebiotic functions, making it a promising substrate for probiotic fermentation. This study aimed to optimize Yanang extraction and sterilization to preserve bioactive mucilage and support probiotic survivability during freeze-drying–based encapsulation, [...] Read more.

Tiliacora triandra (Yanang) leaf contains polyphenols, flavonoids, and mucilage polysaccharides with antioxidant and prebiotic functions, making it a promising substrate for probiotic fermentation. This study aimed to optimize Yanang extraction and sterilization to preserve bioactive mucilage and support probiotic survivability during freeze-drying–based encapsulation, and evaluate antimicrobial activity against poultry pathogens. Yanang extract was prepared under different leaf processing conditions and used as a substrate for Pediococcus acidilactici V202, Lactiplantibacillus plantarum TISTR 926, Streptococcus thermophilus TISTR 894, Bacillus subtilis RP4-18, and Bacillus licheniformis 46-2. Fermentation at 37 °C for 24 h revealed that lactic acid bacteria (P. acidilactici V202, L. plantarum TISTR 926, S. thermophilus TISTR 894) reduced pH (<4.10, p < 0.001) while maintaining high viable counts (>8.67 log CFU/mL, p < 0.01), whereas Bacillus strains (B. subtilis RP4-18, B. licheniformis 46-2) retained a higher pH (>5.00) and lower viability (<8.50 log CFU/mL). Total soluble solids decreased across treatments, with the lowest observed for B. subtilis RP4-18 (1.97 °Brix, p = 0.007). Freeze-dried probiotics encapsulated in enzyme-extracted rice bran carriers had comparable physicochemical properties (p > 0.05), while compared with Bacillus strains (p < 0.01), lactic acid bacteria had superior tolerance to simulated gastrointestinal and thermal stress. Supernatant from Yanang extract inhibited B. cereus WU22001, S. aureus ATCC25923, Escherichia coli ATCC25922, and Salmonella typhimurium WU241001 (MIC/MBC 25–50% v/v). These results indicate that Yanang extract supports effective probiotic fermentation, and rice bran encapsulation enhances survivability and antimicrobial functionality for potential functional feed applications. Full article

(This article belongs to the Special Issue Fermentation Technology for Animals in Thailand: From Feed to Metabolites)

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14 pages, 1501 KB

Open AccessArticle

Novel Nonlinear Control in a Chaotic Continuous Flow Enzymatic–Fermentative Bioreactor

by Juan Luis Mata-Machuca, Pablo Antonio López-Pérez and Ricardo Aguilar-López

Fermentation 2025, 11(10), 601; https://doi.org/10.3390/fermentation11100601 - 21 Oct 2025

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Abstract

Fermentative processes are considered one of the most important technological developments in the modern transforming industry, due to this, the applied research to reach high performance standards with a crucial focus on system intensification, which is the the analysis, optimization, and control issues, [...] Read more.

Fermentative processes are considered one of the most important technological developments in the modern transforming industry, due to this, the applied research to reach high performance standards with a crucial focus on system intensification, which is the the analysis, optimization, and control issues, are a cornerstone. The goal of this proposal is to show a novel nonlinear feedback control structure to assure a stable closed-loop operation in a continuous flow enzymatic–fermentative bioreactor with chaotic dynamic behavior. The proposed structure contains an adaptive-type gain, which, coupled with a proportional term of the named control error, can lead the feedback control trajectories of the bioreactor to the required reference point or trajectory. The Lyapunov method is used to present the stability analysis of the system within a closed loop, where an adequate choice of the controller gains assures asymptotic stability. Moreover, analyzing the dynamic equation of the control error, under some properties of boundedness of the system, shows that the control error can be diminished to close to zero. Numerical experiments are carried out, where a well-tuned standard proportional–integral (PI) controller is also implemented for comparison purposes, the satisfactory performance of the proposed control scheme is observed, including the diminishing offsets, overshoots, and settling times in comparison with the PI controller. Full article

(This article belongs to the Special Issue Fermentation Processes: Modeling, Optimization and Control: 3rd Edition)

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17 pages, 2890 KB

Open AccessArticle

β-Glucan from Highland Barley Spent Grain: Yield, Molecular Weight, Physicochemical Properties, Antioxidant Capacity, and Gel Characteristics

by Suyang Li, Lhundrup Namgyal, Shiyi Chen, Yong Zhou, Afira Nayab, Zhou Qin, Dawa Dondup and Ling Sun

Fermentation 2025, 11(10), 600; https://doi.org/10.3390/fermentation11100600 - 21 Oct 2025

Viewed by 978

Abstract

β-Glucan from Tibetan highland barley (THB) is an excellent edible gel polysaccharide due to its unique hypoglycemic and antioxidant activities. However, direct extraction of β-glucan from THB exhibits low yields with higher costs. Given that highland barley spent grain (BSG) is a byproduct [...] Read more.

β-Glucan from Tibetan highland barley (THB) is an excellent edible gel polysaccharide due to its unique hypoglycemic and antioxidant activities. However, direct extraction of β-glucan from THB exhibits low yields with higher costs. Given that highland barley spent grain (BSG) is a byproduct of the brewing process and is frequently considered waste, the efficient extraction of its β-glucan could promote high-value repurposing of BSG. In this study, 2.74% β-glucan (BSG-B) was extracted from Rhizopus oryzae (R. oryzae)-fermented BSG, which is lower than those from THB (THB-B: 4.62%) yet enabled value-added utilization of BSG. The molecular weight of BSG-B was 5.24 × 10⁶ Da, which significantly increased by 124.89% compared to that of THB-B. Fourier-transform infrared (FT-IR) spectroscopy showed similar absorption peaks in BSG-B and THB-B, except for structural modifications in the β-glucan pyranose ring induced by the fermentation of R. oryzae. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) indicated that BSG-B possesses a more compact structure and lower aggregation heights compared to THB-B. Moreover, BSG-B demonstrated superior antioxidant capacities to THB-B in NO/DPPH/ABTS/reducing power assays, and lower apparent viscosity and oil adsorption capacity, likely attributed to the fermentation of R. oryzae. This study establishes a foundation for extracting higher-molecular-weight antioxidant β-glucan from BSG. Full article

(This article belongs to the Special Issue Advances in Fermented Foods and Beverages)

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14 pages, 884 KB

Open AccessArticle

The Effect of Carbon Sources on Carotenoid Synthesis by the Novel Rhodococcus corynebacterioides TAO1

by Elif Yürümez Canpolat and Tuba Artan Onat

Fermentation 2025, 11(10), 599; https://doi.org/10.3390/fermentation11100599 - 21 Oct 2025

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Abstract

The financial feasibility of microbial carotenoid synthesis can be markedly improved by using widely available and renewable carbon sources. In this study, different carbon sources including molasses, were tested as carbon sources for Rhodococcus corynebacteioides TAO1. The effect of different molasses concentrations (50–250 [...] Read more.

The financial feasibility of microbial carotenoid synthesis can be markedly improved by using widely available and renewable carbon sources. In this study, different carbon sources including molasses, were tested as carbon sources for Rhodococcus corynebacteioides TAO1. The effect of different molasses concentrations (50–250 mL/L) on bacterial growth, carotenoid synthesis, and exopolysaccharide production was determined during a 30-day period. The results demonstrated an upward trend between molasses concentration and bacterial dry weight up to 200 mL/L, with the highest dry weight measured as 0.656 ± 0.049 g. Bacterial growth was decreased at 250 mL/L molasses concentration due to possible carbon-source inhibition. However, carotenoid production exhibited a negative interaction with a maximum yield of 1.572 ± 0.108 mg/g in basal medium, while the lowest carotenoid production was determined as 0.84 ± 0.007 mg/g at 250 mL/L molasses concentration, showing that increased carbon availability might inhibit pigment biosynthesis. FTIR analysis indicated significant functional groups, such as C=O, O-H, C=C, and =CH, with significant peaks at 1713, 1655, and 1459 cm⁻¹, indicating the presence of carotenoid intermediates. The data highlight the interaction between carbon source concentration and microbial metabolism, emphasizing the importance of optimal nutrient factors for improving both carotenoid and EPS production. This research presents significant insights into economical biotechnological methods for the production of microbial pigments and biopolymers from industrial by-products. Full article

(This article belongs to the Special Issue Microbial Metabolism Focusing on Bioactive Molecules)

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21 pages, 832 KB

Open AccessArticle

Gut-Derived Lactic Acid Bacteria from Cotton Bollworm Exhibit Efficient Gossypol Degradation and Probiotic Potential During Solid-State Fermentation of Cottonseed Meal

by Sijin Li, Shangya Deng, Peng Zhang, Qicheng Lu, Wei Pu, Mingyu Ma, Shu Li, Wenju Zhang and Cheng Chen

Fermentation 2025, 11(10), 598; https://doi.org/10.3390/fermentation11100598 - 19 Oct 2025

Viewed by 977

Abstract

Cottonseed meal (CSM), an important protein-rich feed ingredient, faces limited utilization in livestock diets due to the presence of free gossypol (FG)—a potent antinutritional toxin. This study aimed to isolate FG-degrading bacteria from the cotton bollworm, Helicoverpa armigera, and to evaluate their [...] Read more.

Cottonseed meal (CSM), an important protein-rich feed ingredient, faces limited utilization in livestock diets due to the presence of free gossypol (FG)—a potent antinutritional toxin. This study aimed to isolate FG-degrading bacteria from the cotton bollworm, Helicoverpa armigera, and to evaluate their potential as probiotics in vitro. Eleven gossypol-tolerant strains were isolated from the gut of Helicoverpa armigera larvae using a screening medium containing gossypol as the sole carbon source. Among these, four lactic acid bacteria strains—Pediococcus acidilactici GM-NP, Pediococcus acidilactici GM-P, Enterococcus faecalis GM-6, and Weissella confusa GM-2—were selected for further investigation of their gossypol degradation capacity and probiotic potential. Probiotic characterization revealed that all strains exhibited tolerance to gastrointestinal fluids and bile salts, safe γ-hemolysis, and strong auto-aggregation, cell surface hydrophobicity, and antimicrobial activity. Solid-state fermentation of CSM with these strains reduced FG content by more than 50%, increased crude protein by over 6%, and elevated acid-soluble protein content by more than 70%, thereby effectively enhancing the nutritional quality of CSM. This study is the first to demonstrate that bacterial isolates from the gut of Helicoverpa armigera possess concurrent high-efficiency gossypol degradation and probiotic properties, providing a theoretical foundation for developing novel probiotic resources and promoting the safe utilization of CSM. Full article

(This article belongs to the Topic News and Updates on Probiotics)

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15 pages, 1541 KB

Open AccessArticle

The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains

by Özlem Yılmaz, Güzin Kaban and Mükerrem Kaya

Fermentation 2025, 11(10), 597; https://doi.org/10.3390/fermentation11100597 - 18 Oct 2025

Viewed by 1021

Abstract

The aim of the study was to investigate the effects of different concentrations (0.15, 0.30, and 0.45 mL/L) of essential oils from coriander seeds (Coriandrum sativum), tarragon (Artemisia dracunculus), and orange peels (Citrus sinensis) on biomass, lipid [...] Read more.

The aim of the study was to investigate the effects of different concentrations (0.15, 0.30, and 0.45 mL/L) of essential oils from coriander seeds (Coriandrum sativum), tarragon (Artemisia dracunculus), and orange peels (Citrus sinensis) on biomass, lipid content, and lipid yield of the strains Yarrowia lipolytica Y-1094, Y. lipolytica YB 423, and Y. lipolytica IFP29. The fatty acid composition of the oils produced by the strains was also determined. The highest biomass (5.38 ± 1.80 g/L) and lipid production (0.98 ± 0.42 g/L) were observed in the presence of Y. lipolytica IFP29 and Y. lipolytica YB 423, respectively. The lipid yield showed the highest value at the level of 0.45 mL/L in the presence of the Y. lipolytica Y-1094 strain. The correlation heat map results indicate that 0.45 mL of tarragon affected biomass and lipid content more than the other essential oils used. Y. lipolytica Y-1094 produced higher levels in terms of myristic acid and palmitic acid in all three essential oil sources than the other strains. The highest oleic acid level of all strains was determined in coriander seed essential oil, and the lowest in tarragon essential oil. The oleic acid level of Y. lipolytica Y-1094 was lower than that of the other two strains in all essential oils. Regarding linoleic acid, the oil level did not have a significant effect in the presence of tarragon and orange peel. Full article

(This article belongs to the Special Issue Yarrowia lipolytica: A Beneficial Yeast as a Biofactory for Biotechnological Applications: 3rd Edition)

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13 pages, 2559 KB

Open AccessArticle

Isolation and Characterization of a High-Efficiency Algicidal Bacterium Streptomyces violaceorubidus lzh-14 Against the Harmful Cyanobacteria Microcystis aeruginosa

by Zhe Zhao, Dongying Zhao, Yutong Wu, Yibing Zhao, Jie Qu, Wentao Zheng, Lei Fang, Junhuan Gao, Fei Liu, Jihua Wang and Zhenghua Li

Fermentation 2025, 11(10), 596; https://doi.org/10.3390/fermentation11100596 - 17 Oct 2025

Viewed by 1213

Abstract

Harmful cyanobacterial blooms (HABs), primarily composed of toxic cyanobacteria like Microcystis aeruginosa, pose a significant threat to aquatic ecosystems and human health. Algicidal bacteria had emerged as a promising strategy for HAB control due to their safety and efficacy. In this study, [...] Read more.

Harmful cyanobacterial blooms (HABs), primarily composed of toxic cyanobacteria like Microcystis aeruginosa, pose a significant threat to aquatic ecosystems and human health. Algicidal bacteria had emerged as a promising strategy for HAB control due to their safety and efficacy. In this study, the algicidal bacterium Streptomyces violaceorubidus lzh-14, isolated from Cha Lake in Dezhou, China, exhibited strong algicidal activity against M. aeruginosa. When bacterial culture was added to algal cultures at a final volume ratio of 10% (v/v), the algicidal activity reached 94.5% ± 1.8% after 72 h. Moreover, S. violaceorubidus lzh-14 showed varying degrees of algicidal activity against other tested cyanobacterial species. Microscopic observation revealed that M. aeruginosa cells treated with lzh-14 became deformed and ruptured, resulting in the leakage of cellular contents. The algicidal substance extracted from S. violaceorubidus lzh-14 demonstrated strong stability under varying temperatures and pH conditions. Based on these findings, algicidal powder was preliminarily developed. This study confirms that S. violaceorubidus lzh-14 and its active substance have potential as effective biocontrol agents against HABs. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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22 pages, 5359 KB

Open AccessArticle

Isolation and Purification of Extracellular Inhibitory Products from Bacillus velezensis YJ0-1 and Optimization of Fermentation Medium

by Xinqi Zou, Siqi Yang, Yuqing Li and Yijie Deng

Fermentation 2025, 11(10), 595; https://doi.org/10.3390/fermentation11100595 - 16 Oct 2025

Viewed by 1081

Abstract

Soybean, as a globally important economic crop, is severely threatened by Sclerotinia sclerotiorum, the causative agent of Sclerotinia stem rot (SSR), a major disease in soybean production worldwide, leading to significant yield losses and quality deterioration. Traditional chemical control methods face challenges [...] Read more.

Soybean, as a globally important economic crop, is severely threatened by Sclerotinia sclerotiorum, the causative agent of Sclerotinia stem rot (SSR), a major disease in soybean production worldwide, leading to significant yield losses and quality deterioration. Traditional chemical control methods face challenges such as environmental pollution, pesticide resistance, and limited efficacy. Bacillus velezensis YJ0-1, identified through plate confrontation assays, demonstrated significant inhibitory effects on S. sclerotiorum via acid-precipitated crude extracts from its fermentation broth. A key antimicrobial substance, fengycin (C₇₂H₁₁₀N₁₂O₂₀, molecular weight 1463.8 Da), was isolated and characterized through acid precipitation, protein purification system separation, and mass spectrometry (MS). Further optimization of the PDB medium using single-factor experiments and Box–Behnken design yielded an optimal formulation: peptone 66.62 g/L, sucrose 32.68 g/L, and pH 6.5. Validation experiments showed an actual yield of 2.03 g/L, with a relative error of only 0.49% compared to the predicted yield of 2.04 g/L, significantly enhancing the synthesis efficiency of fengycin. This study provides novel microbial resources and a theoretical basis for the biological control of SSR in soybeans, while also laying a technical foundation for the industrial production of fengycin, contributing to the advancement of sustainable agriculture. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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18 pages, 1422 KB

Open AccessArticle

Evaluation of Nutritional Value and Rumen Degradation Rate of Six Unconventional Feeds Using In Vitro and In Situ Methods

by Chen-Yang Shi, Shi-Hong Yang, Yin Ma, Dong Chen, Ze-Sheng Yan, Guo-Hong Yuan, Mu-Long Lu, Qi-yu Diao, Gui-Shan Xu and Halidai Rehemujiang

Fermentation 2025, 11(10), 594; https://doi.org/10.3390/fermentation11100594 - 16 Oct 2025

Viewed by 1149

Abstract

Objective: This study systematically evaluated the nutritional compositions and bioactive compounds of six unconventional feed resources (Pepper residue (PR), Grape marc (MC), Pepper straw (PS), Lycium barbarum branches and leaves (LBBL), Licorice straw (LS), and Cyperus esculentus leaves (CES)). It also assessed [...] Read more.

Objective: This study systematically evaluated the nutritional compositions and bioactive compounds of six unconventional feed resources (Pepper residue (PR), Grape marc (MC), Pepper straw (PS), Lycium barbarum branches and leaves (LBBL), Licorice straw (LS), and Cyperus esculentus leaves (CES)). It also assessed the rumen degradability and rumen fermentation characteristics at different substitution levels through in vitro and in situ methods, to explore their potential application in sheep diets. Methods: Samples were analyzed considering nutrient composition, amino acids, polyunsaturated fatty acids (PUFAs), and bioactive compounds. In situ degradation was measured using rumen-fistulated sheep, and in vitro batch fermentation culture was conducted at varying substitution levels (0–100%) to measure gas production, pH, VFAs, NH₃-N, and microbial crude protein (MCP). Results: The six unconventional feed resources showed significant differences in nutrient composition, bioactive compounds, and fermentation performance. Crude protein (CP) ranged from 4.45% to 15.76%, with LS highest in total amino acids. LBBL contained 4.24 g/kg Lycium barbarum polysaccharides, LS had 9.24 g/kg liquiritin, GM was richest in proanthocyanidins, and PS had more capsaicin than PR. PR exhibited the highest DM degradation (74.77%, p < 0.001), followed by LS; CEL was lowest. PR and LS also had the highest CP degradation. In vitro fermentation revealed significant differences in fermentation characteristics among the six feeds. At 100% replacement, PR and LS exhibited high cumulative gas production, elevated MCP concentrations, and total VFAs of 54.41 and 64.02 mmol/L (p < 0.001), respectively. At 25% replacement, GM and CEL achieved high concentrations of VFAs and maintained MCP levels of 27.84 and 31.57 mg/dL (p < 0.001). PS reached its maximum total VFAs and MCP at 50% replacement, while LBBL reached 64.90 mmol/L total VFAs and 32.63 mg/dL MCP at 75% replacement. Conclusions: Nutrient composition and degradation kinetics varied significantly among substrates. PR had the highest DM degradability, while CEL had the lowest. PR and LS maintained stable fermentation at 100% substitution. GM and CEL were most effective at 25%; PS at 50%; and LBBL at 75% substitution levels. Full article

(This article belongs to the Section Probiotic Strains and Fermentation)

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21 pages, 1192 KB

Open AccessArticle

Meta-Analysis of Incorporating Camelina and Its By-Products into Ruminant Diets and Their Effects on Ruminal Fermentation, Methane Emissions, Milk Yield and Composition, and Metabolic Profile

by Roshan Riaz, Muhammad Waqas, Ibrar Ahmed, Hafiz Muhammad Nouman, Beenish Imtiaz, Mahmood Ul Hassan, Massimo Todaro, Riccardo Gannuscio, Muhammad Naeem Tahir and Ozge Sizmaz

Fermentation 2025, 11(10), 593; https://doi.org/10.3390/fermentation11100593 - 16 Oct 2025

Viewed by 1006

Abstract

The incorporation of Camelina sativa and its by-products (oil, meal, seeds, and expellers) into ruminant diets improves feed efficiency and reduces environmental impacts. This systematic review and meta-analysis, conducted in line with PRISMA guidelines, identified 79 studies, of which 8 met strict inclusion [...] Read more.

The incorporation of Camelina sativa and its by-products (oil, meal, seeds, and expellers) into ruminant diets improves feed efficiency and reduces environmental impacts. This systematic review and meta-analysis, conducted in line with PRISMA guidelines, identified 79 studies, of which 8 met strict inclusion criteria, yielding 23 comparisons. Data were analyzed using random-effects models in R with additional meta-regression and sensitivity analyses. Camelina supplementation significantly reduced dry matter intake (DMI; MD = −0.63 kg/day, p = 0.0188) with high heterogeneity (I² = 98.6%), largely attributable to product type and dosage. Although the pooled effect on daily milk yield was non-significant (MD = −1.11 kg/day, p = 0.1922), meta-regression revealed a significant positive dose–response relationship (β = 0.3981, p < 0.0001), indicating higher milk yield at greater Camelina inclusion levels. Camelina oil and its mixtures reduced rumen pH and methane emissions, consistent with polyunsaturated fatty acid (PUFA)-mediated suppression of methanogenesis. Impacts on milk fat and protein are inconsistent, but improvements in unsaturated fatty acid profiles, including omega-3 and conjugated linoleic acid (CLA), have been reported. Camelina also lowered milk urea (MD = −1.71 mmol/L), suggesting improved nitrogen utilization. Despite promising outcomes, substantial variability and limited sample sizes restrict generalizability, underscoring the need for standardized, long-term trials. Full article

(This article belongs to the Special Issue Research Progress of Rumen Fermentation)

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17 pages, 590 KB

Open AccessReview

Recent Advances in Biosurfactant Production in Solid-State Fermentation

by Ma. Guadalupe Bustos-Vázquez, Luis V. Rodríguez-Durán, María Alejandra Pichardo-Sánchez, Nubia R. Rodríguez-Durán, Nadia A. Rodríguez-Durán, Daniel Trujillo-Ramírez and Rodolfo Torres-de los Santos

Fermentation 2025, 11(10), 592; https://doi.org/10.3390/fermentation11100592 - 16 Oct 2025

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Abstract

Biosurfactants are amphiphilic molecules synthesized by some microorganisms. Biosurfactants have a wide range of applications in fields such as the bioremediation, petroleum, and pharmaceutical industries. Currently, biosurfactant production is carried out mainly by submerged fermentation (SmF). Biosurfactant production by SmF requires the use [...] Read more.

Biosurfactants are amphiphilic molecules synthesized by some microorganisms. Biosurfactants have a wide range of applications in fields such as the bioremediation, petroleum, and pharmaceutical industries. Currently, biosurfactant production is carried out mainly by submerged fermentation (SmF). Biosurfactant production by SmF requires the use of antifoams, which hinder biosurfactant recovery and have a high energy requirement. Biosurfactant production by solid-state fermentation (SSF) has been little explored, but it has some advantages over SmF: it allows the utilization of cheap agro-industrial by-products that function as a support-substrate, does not present foam formation, and allows for improved oxygen and mass exchange. Several research groups have explored different strategies to improve the yields in biosurfactant production by SSF and have demonstrated that it is a viable technology for obtaining these products. Some of the parameters studied are temperature, moisture, substrates, supports, aeration, and, in some cases, agitation. These studies have shown advantages of SSF over SmF for biosurfactant production, such as higher product-substrate yields and higher product concentrations. However, further study of the causes of these results is necessary to implement SSF technology for commercial biosurfactant production. Full article

(This article belongs to the Special Issue Application and Research of Solid State Fermentation, 2nd Edition)

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15 pages, 5941 KB

Open AccessArticle

Effect of Lignite Addition on Maturity and Bacterial Community Assembly in Co-Composting of Goat Manure and Corn Straw

by Lalete Yi, Bo Wang, Chula Sa, Chunhua Zhang, Wenting Li, Yuquan Wei and Haizhou Sun

Fermentation 2025, 11(10), 591; https://doi.org/10.3390/fermentation11100591 - 15 Oct 2025

Viewed by 926

Abstract

This study investigated the effect of lignite addition on maturity acceleration and bacterial community assembly mechanisms through high-throughput sequencing and iCAMP null model analysis in Co-composting of goat manure and corn straw. Three treatments were compared: 0% (CK), 5% (T1), and 10% (T2) [...] Read more.

This study investigated the effect of lignite addition on maturity acceleration and bacterial community assembly mechanisms through high-throughput sequencing and iCAMP null model analysis in Co-composting of goat manure and corn straw. Three treatments were compared: 0% (CK), 5% (T1), and 10% (T2) lignite amendments (based on total solids). Results demonstrated that the 10% lignite addition significantly enhanced composting efficiency: the peak temperature increased by 0.83 °C, nitrogen loss and biotoxicity were reduced, the bacterial community structure was improved with elevated diversity and enriched keystone taxa, and the GI value was enhanced by 68.48 ± 2.99%. Notably, the relative abundances of key species, including Acinetobacter_indicus, Thermobacillus_composti, Pseudomonas_flexibilis, and Chelatococcus_thermostellatus, showed a significant positive correlation with the lignite addition gradient. The analysis of the symbiotic network centered on core microorganisms revealed that T2 showed the highest network complexity (254 links and 175 nodes), which was 46.8% and 48.3% higher than CK, respectively. Cooperative interactions dominated T2 networks, evidenced by a 13% increase in positive links for Acinetobacter (reaching 51.16%) and strengthened associations between humification-related genera (Chelatococcus and Thermobacillus links increased 1.4- and 3.2-fold, respectively). Using iCAMP null modeling, we further quantified assembly mechanisms: lignite addition increased stochastic processes (dispersal limitation increased from 47.57% in CK to 56.52% in T2) while reducing deterministic selection (homogeneous selection decreased from 25.57% to 18.47%). Acinetobacter, Chelatococcus, Ureibacillus, and Thermobacillus exhibited significant responsiveness to these ecological shifts. Collectively, 10% lignite amendment improved co-composting of goat manure and corn straw by synchronously accelerating maturity and restructuring bacterial assembly, providing a practical strategy for manure management via microbial regulation. Full article

(This article belongs to the Section Industrial Fermentation)

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15 pages, 660 KB

Open AccessArticle

A Deep Analytical Investigation of the Aroma Chemistry of Incrocio Bruni 54 and Its Differentiation from Italian White Varieties

by Maurizio Piergiovanni, Martina Moretton, Domenico Masuero and Silvia Carlin

Fermentation 2025, 11(10), 590; https://doi.org/10.3390/fermentation11100590 - 14 Oct 2025

Viewed by 995

Abstract

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides [...] Read more.

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production. Full article

(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)

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29 pages, 3284 KB

Open AccessSystematic Review

From Tea Fermentation to New Technologies: Multisectoral Applications of Kombucha SCOBY Through the Lens of Methodi Ordinatio

by Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira and Priscilla F. F. Amaral

Fermentation 2025, 11(10), 589; https://doi.org/10.3390/fermentation11100589 - 14 Oct 2025

Cited by 1 | Viewed by 2906

Abstract

The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts. This study applies the Methodi Ordinatio technique to systematically identify, rank, and analyze the [...] Read more.

The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts. This study applies the Methodi Ordinatio technique to systematically identify, rank, and analyze the most relevant scientific publications on the applications of SCOBY. A comprehensive search in SCOPUS and Web of Science yielded 179 articles, after manual filtration. The InOrdinatio index, which combines citation count, publication year, and journal impact factor, was used for ranking to select a representative sample of the most important contributions (117 articles). The highest-ranked article scored 128.9, and the lowest 42.6. China led in scientific output (14.01%), followed by India (11.46%), the UK and USA (5.10% each), and Brazil (4.46%). The International Journal of Biological Macromolecules was the most frequently used journal for publications in this field. “Bacterial cellulose” was the most cited keyword (61 times), followed by “kombucha” (41) and “fermentation” (29). A consistent rise in publications has been observed over the past five years. Four main application areas were identified: bacterial cellulose (BC) (38%), biosustainable materials (28%), biomedical (17%), and food-related uses (17%). Most of the studies related to BC production (52%) searched for alternative substrates, and 18% focused on the isolation and identification of the most productive microorganisms within SCOBY. For biomedical applications, a unifying theme is the development of SCOBY-based materials with intrinsic antibacterial properties. These findings emphasize SCOBY’s emerging role in sustainable innovation and circular economic frameworks. Full article

(This article belongs to the Special Issue Fermentation and Circular Economy in Food Sustainability)

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23 pages, 717 KB

Open AccessReview

β-Glucosidase: Progress from Basic Mechanism to Frontier Application

by Linqing Li, Hanyu Liu, Tianyi Liu, Jingyi Mi, Ruitao Cai and Huilian Xu

Fermentation 2025, 11(10), 588; https://doi.org/10.3390/fermentation11100588 - 13 Oct 2025

Viewed by 3060

Abstract

β-glucosidase is a kind of enzyme that can hydrolyze β-glucosidase bonds, and it plays a key role in many fields, such as lignocellulose degradation and wine brewing. The global β-glucosidase market is currently estimated to be USD 40 billion, and more is expected [...] Read more.

β-glucosidase is a kind of enzyme that can hydrolyze β-glucosidase bonds, and it plays a key role in many fields, such as lignocellulose degradation and wine brewing. The global β-glucosidase market is currently estimated to be USD 40 billion, and more is expected in the future. This trend is mainly due to the demand for enzymes in biofuel processing. At present, β-glucosidase is mainly derived from microorganisms, animals, plants and so on. It has received great attention due to its ease of production, catalytic efficiency and versatility, which have promoted its biotechnology potential in different industries. With the increasing demand for β-glucosidases, various cost-effective methods are being explored to discover, redesign and enhance their production and functional properties. Therefore, this paper reviews the latest progress in the application of β-glucosidase in industry. In this regard, the focus is on the use of recombinant technology, protein engineering and immobilization technology to improve the industrial applicability of the enzyme. In addition, the application status of β-glucosidase in production and life was analyzed. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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21 pages, 796 KB

Open AccessArticle

Feeding with a NaCl-Supplemented Alfalfa-Based TMR Improves Nutrient Utilization, Rumen Fermentation, and Antioxidant Enzyme Activity in AOHU Sheep: A Nutritional Simulation of Saline–Alkaline Conditions

by Hunegnaw Abebe, Ruochen Yang, Guicong Wei, Xiaoran Feng and Yan Tu

Fermentation 2025, 11(10), 587; https://doi.org/10.3390/fermentation11100587 - 12 Oct 2025

Cited by 1 | Viewed by 2157

Abstract

Saline–alkaline soils are becoming prevalent across the globe, decreasing the availability of forage for animals and threatening sustainable animal production. This study evaluated the effects of a NaCl-supplemented alfalfa-based total mixed ration, simulating saline–alkaline soil conditions, on intake, the utilization of nutrients, antioxidant [...] Read more.

Saline–alkaline soils are becoming prevalent across the globe, decreasing the availability of forage for animals and threatening sustainable animal production. This study evaluated the effects of a NaCl-supplemented alfalfa-based total mixed ration, simulating saline–alkaline soil conditions, on intake, the utilization of nutrients, antioxidant levels, and rumen fermentation. A 60-day feeding trial with 24 AOHU lambs (Australian White × Hu) compared a control diet (0.43% NaCl) with the NaCl-supplemented group (1.71% NaCl). Digestibility trials were conducted in metabolic cages for the collection of total feces and urine. Blood samples were taken at 0, 30, and 60 days for serum analysis, and slaughter samples (liver, kidney, rumen tissue, and rumen fluid) were taken for physiological, biochemical, and histological evaluation. The NaCl alfalfa-based TMR markedly increased liver and kidney weights. The rumen muscle layer thickened in the NaCl group. The ruminal ammonia nitrogen (NH₃-N), ruminal microbial crude protein (MCP) synthesis, and glucogenic/branched-chain VFAs increased, indicating enhanced proteolysis, microbial protein synthesis, and energetically efficient fermentation. Serum total protein and albumin also rose over time in the NaCl group, reflecting increased nitrogen retention, while superoxide dismutase and glutathione peroxidase activity rose considerably by day 60, reflecting increased antioxidant defense. Furthermore, nitrogen intake, digestibility, and retention were improved in the NaCl group along with augmented digestible and metabolizable energy (28.47 vs. 13.93 MJ/d and 24.68 vs. 11.58 MJ/d, respectively) and gross energy digestibility (78.13% vs. 67.10%). Although NaCl-based alfalfa TMR cannot fully emulate naturally salt-stressed forages, these results indicate that the NaCl alfalfa-based diets improved rumen fermentation, energy yields, and antioxidant enzyme activity without impairing electrolyte balance. These findings suggest that NaCl-supplemented alfalfa-based TMRs, with a salt content comparable to that of alfalfa hay grown under saline–alkaline conditions, could support environmentally sustainable meat production in salt-stressed regions. Full article

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22 pages, 1065 KB

Open AccessArticle

Enhancing the Functionality of Beef Burgers Enriched with Hazelnut Skin Powder Through Fermentation

by İlker Atik

Fermentation 2025, 11(10), 586; https://doi.org/10.3390/fermentation11100586 - 11 Oct 2025

Viewed by 971

Abstract

This study investigated the fermentation of beef burgers enriched with varying quantities (5% and 10%) of hazelnut skin powder using Lactobacillus acidophilus and Lactiplantibacillus plantarum cultures. The physicochemical, textural, microbiological, and sensory characteristics of the burgers were examined. The research indicates that incorporating [...] Read more.

This study investigated the fermentation of beef burgers enriched with varying quantities (5% and 10%) of hazelnut skin powder using Lactobacillus acidophilus and Lactiplantibacillus plantarum cultures. The physicochemical, textural, microbiological, and sensory characteristics of the burgers were examined. The research indicates that incorporating hazelnut skin powder enhances the fermentation process via its prebiotic properties. The addition of hazelnut skin powder and the fermentation process were found to affect the quality characteristics of the burgers. The findings indicated that after cooking, the reductions in weight loss, as well as changes in diameter and height, were inversely related to the quantity of hazelnut skin powder incorporated. With the increase in the amount of added hazelnut skin powder, there was a corresponding decrease in the L*, a*, and b* values of the samples. With an increase in the amount of added powder, there was a corresponding rise in the hardness value; however, it was observed that the hardness value decreased while the chewiness value improved in the fermented samples. The amounts of oleic acid and linoleic acid increased in accordance with the quantity of hazelnut skin powder added. Sample S3 exhibited the highest oleic acid amount at 49.05% and the highest linoleic acid amount at 6.10%. The prebiotic characteristics of hazelnut skin powder enhanced the growth of L. acidophilus and L. plantarum. The highest count of L. acidophilus was 8.90 log cfu/g in sample S6, while the maximum count of L. plantarum was 8.91 log cfu/g in sample S9. As the amount of added hazelnut skin powder increased, the scores for sensory properties decreased. Sample S7 was the most liked in terms of sensory properties. Consequently, it was concluded that the incorporation of hazelnut skin powder into the burgers enhanced specific physicochemical, microbiological, and sensory properties of the products. The addition of hazelnut skin powder was found to enhance the growth of lactic acid bacteria. Full article

(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages, 2nd Edition)

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20 pages, 1372 KB

Open AccessArticle

α-Linolenic Acid Production in Aspergillus oryzae via the Overexpression of an Endogenous Omega-3 Desaturase Gene

by Hiroki Kikuta, Hirotoshi Sushida, Tsuyoshi Tanaka, Eiichi Kotake, Wakako Tsuzuki, Ryota Hattori, Satoshi Suzuki, Ken-Ichi Kusumoto and Junichi Mano

Fermentation 2025, 11(10), 585; https://doi.org/10.3390/fermentation11100585 - 11 Oct 2025

Viewed by 1696

Abstract

α-Linolenic acid (ALA) is an important essential omega-3 (ω-3) polyunsaturated fatty acid for the maintenance of human health. Although ALA has traditionally been obtained from plant sources, microbial fermentation has emerged as a promising alternative for its sustainable and cost-effective production. However, most [...] Read more.

α-Linolenic acid (ALA) is an important essential omega-3 (ω-3) polyunsaturated fatty acid for the maintenance of human health. Although ALA has traditionally been obtained from plant sources, microbial fermentation has emerged as a promising alternative for its sustainable and cost-effective production. However, most of the present approaches rely on genetically modified organisms, which present regulatory and consumer-acceptance concerns. In this study, we aimed to develop a high-ALA-producing strain of Aspergillus oryzae, a Generally Recognized As Safe (GRAS) microorganism widely used in food production in Japan, through self-cloning, a form of genetic engineering that utilizes only the host’s own DNA. To achieve this, an endogenous ω-3 desaturase gene (fad3), which catalyzes the conversion of linoleic acid to ALA, was identified via BLASTP analysis. Subsequently, a multicopy A. oryzae strain (Aofad3-MC) overexpressing fad3 was constructed. This strain increased ALA production, with ALA comprising 30.7% of the total lipids. Furthermore, k-mer analysis confirmed the absence of foreign vector sequences, verifying that Aofad3-MC was constructed through self-cloning. In addition to the identification of the A. oryzae ω-3 desaturase gene, this study provides a microbial platform for the sustainable production of ALA, with potential applications across the food, feed, and related industries. Full article

(This article belongs to the Special Issue Metabolic Engineering, Strain Modification and Industrial Application)

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17 pages, 2034 KB

Open AccessArticle

Fermentation Strategies to Improve Argentinian Kefir Quality: Impact of Double Fermentation on Physicochemical, Microbial, and Functional Properties

by Raúl Ricardo Gamba, Andrea Ibáñez, Sofía Sampaolesi, Pablo Mobili and Marina Alejandra Golowczyc

Fermentation 2025, 11(10), 584; https://doi.org/10.3390/fermentation11100584 - 11 Oct 2025

Viewed by 1373

Abstract

This present study investigated the microbial dynamics, physicochemical and functional properties, and sensory characteristics of kefir produced by two different approaches: traditional kefir obtained directly from grains and kefir manufactured through a double-fermentation process in cow milk. For the first fermentation, kefir grains [...] Read more.

This present study investigated the microbial dynamics, physicochemical and functional properties, and sensory characteristics of kefir produced by two different approaches: traditional kefir obtained directly from grains and kefir manufactured through a double-fermentation process in cow milk. For the first fermentation, kefir grains were inoculated in milk at different levels (1%, 3%, and 5% w/v) and incubated at 30 °C for 24 h. The lowest inoculation level promoted the greatest increase in grain biomass, whereas higher inoculation levels produced more pronounced pH decreases. All products maintained stable pH values during refrigerated storage at 4 °C for 15 days. Products derived from initial fermentations with 1% and 3% inoculum were subsequently used in a second fermentation step at two inoculation levels (1% and 10% v/v) to produce double-fermentation kefir products. These products exhibited higher counts of lactic acid bacteria and reduced yeast populations compared with traditional grain kefir. After 15 days of storage, all kefir samples maintained more than 10⁸ CFU/mL of lactic acid bacteria, more than 10⁷ CFU/mL of acetic acid bacteria, and around 10⁵ CFU/mL of yeasts. Protein content was comparable among all kefir products and unfermented milk. The product obtained with 1% grains followed by 10% v/v inoculation showed enhanced biofilm formation that increased during storage and displayed the strongest antimicrobial activity, and was therefore selected for sensory evaluation, where it achieved favorable acceptance by regular kefir consumers. Full article

(This article belongs to the Special Issue Traditional and Innovative Fermented Dairy Products)

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3 pages, 143 KB

Open AccessEditorial

Recent Advances in Microbial Fermentation in Foods and Beverages

by Massimo Iorizzo and Gianluca Paventi

Fermentation 2025, 11(10), 583; https://doi.org/10.3390/fermentation11100583 - 11 Oct 2025

Viewed by 1226

Abstract

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as [...] Read more.

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. In detail, three research articles investigated specific aspects of fermentation in the production of traditional foods such as kombucha, Chinese Baijiu and sauerkraut, whereas another study suggested pollen and bee bread as a reservoir of functional yeasts. The effect of a symbiotic beverage on body composition and some biochemical parameters of overweight, obese, or type-2 diabetic women has also been evaluated in the remaining research article. The couple of review articles assessed relevant and timely aspects of microbial fermentation: the first one started from the increasing demand of low-alcohol beverages to analyze current and future biotechnological approaches to reduce alcohol content in wine, whereas the second paper focused on how microbial processes can increase both nutritional and functional value of plant-based fermented foods. Full article

(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)

11 pages, 903 KB

Open AccessArticle

Preparation and Herbicidal Activity of a Microbial Agent Derived from Alternaria gaisen Strain GD-011

by Suifang Zhang, Haixia Zhu, Huan Li and Yongqiang Ma

Fermentation 2025, 11(10), 582; https://doi.org/10.3390/fermentation11100582 - 10 Oct 2025

Viewed by 578

Abstract

Microbial herbicides, recognized for their target specificity, environmental compatibility, and simple production processes, hold promising potential for sustainable agriculture. This study isolated a strain of Alternaria gaisen (designated GD-011) from infected Medicago sativa L. in Qinghai Province, China, and evaluated its herbicidal potential [...] Read more.

Microbial herbicides, recognized for their target specificity, environmental compatibility, and simple production processes, hold promising potential for sustainable agriculture. This study isolated a strain of Alternaria gaisen (designated GD-011) from infected Medicago sativa L. in Qinghai Province, China, and evaluated its herbicidal potential through systematic development and efficacy assessment. Using single-factor and orthogonal experimental designs, the optimal sporulation substrate was identified as wheat bran, and the fermentation medium was optimized to consist of 14.5 g wheat bran, 19.4 g wheat middlings, 1.5 g rapeseed cake, and 14.6 g corn flour. Based on colony diameter and OD₆₀₀ measurements, diatomite was selected as the most suitable carrier, while bentonite, humic acid, and polyvinyl alcohol were chosen as the stabilizer, protectant, and dispersant, respectively. Pot trials under controlled conditions demonstrated strong herbicidal activity of GD-011 against three common weed species: Chenopodium album L., Elsholtzia densa Benth., and Galium aparine L. The highest efficacy was observed against C. album, with disease incidence and fresh weight inhibition reaching 80.83% and 79.87%, respectively. Inhibition rates for both E. densa and G. asparine exceeded 60%. A wettable powder formulation developed from GD-011 showed particularly effective control of C. album and E. densa, providing a practical foundation for the application of GD-011 as a novel bioherbicide. Full article

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18 pages, 2178 KB

Open AccessArticle

Adding Condensed Tannins to High-Concentrate Diets: Effects on Rumen Fermentation and Tympanism in Goats

by Yusu Wang, Lizhi Wang, Zhisheng Wang, Bai Xue, Quanhui Peng, Rui Hu and Jianxin Xiao

Fermentation 2025, 11(10), 581; https://doi.org/10.3390/fermentation11100581 - 10 Oct 2025

Viewed by 1014

Abstract

The primary aim of this study was to identify key factors causing high-concentrate diet (HCD)-induced rumen tympanism in goats and to assess the impact of condensed tannin (CT) supplementation (at 1%, 2%, and 3% CT content, w/v) on rumen fluid [...] Read more.

The primary aim of this study was to identify key factors causing high-concentrate diet (HCD)-induced rumen tympanism in goats and to assess the impact of condensed tannin (CT) supplementation (at 1%, 2%, and 3% CT content, w/v) on rumen fluid foam characteristics. Additionally, we explored the feasibility of incorporating CT into HCDs to prevent rumen tympanism. Two trials were conducted to achieve this goal. Trial 1 focused on 15 HCD-fed goats, measuring foaming production, retention, protein fractions, and total protein concentrations. A positive correlation was found between total protein concentration and foaming characteristics (p < 0.05). Protein Component 3 (P3) also correlated with foam (p < 0.05). Five tympanitic goats were further analyzed, with four treatment groups (Control, 1%, 2%, and 3% CT). CT supplementation significantly reduced foaming (p < 0.05). Trial 2 explored CT incorporation into HCDs using 18 goats and three treatment groups (Control, 1% CT, 2% CT). The 2% CT group showed significant foam reduction (p < 0.01). CT did not affect goat health, digestibility, or rumen flora. In conclusion, the addition of 2% CT to HCDs significantly reduces the occurrence of rumen tympanism in goats. Full article

(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section “Microbial Metabolism, Physiology & Genetics”)

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24 pages, 346 KB

Open AccessReview

Valorization of Food Processing Wastewater for Astaxanthin Production by the Mixotrophic Fermentation of Microalgae: A Review

by Qian Lu, Limin Yang and Xiaowei Zhang

Fermentation 2025, 11(10), 580; https://doi.org/10.3390/fermentation11100580 - 9 Oct 2025

Viewed by 947

Abstract

Food processing wastewater (FPW) poses significant environmental risks due to its high nutrient load yet offers untapped potential as a low-cost feedstock for high-value compound production. This review critically evaluates the valorization of FPW for astaxanthin production through the mixotrophic fermentation of microalgae. [...] Read more.

Food processing wastewater (FPW) poses significant environmental risks due to its high nutrient load yet offers untapped potential as a low-cost feedstock for high-value compound production. This review critically evaluates the valorization of FPW for astaxanthin production through the mixotrophic fermentation of microalgae. Key microalgal species (e.g., Haematococcus pluvialis and Chromochloris zofingiensis) effectively remediate nutrients (nutrients removal of up to 100%) while synthesizing astaxanthin under stress-inducing conditions, such as nutrient starvation, salinity, and oxidative stress. Advanced strategies, such as two-stage cultivation, nutrient profile adjustment, and microbial co-cultivation, which could enhance astaxanthin yields and wastewater treatment efficiency were reviewed comprehensively. The resulting astaxanthin-rich biomass demonstrates multifunctional benefits in animal feed, improving meat quality, immunity, growth, and shelf life. However, this review identifies some challenges, including wastewater management risks, low digestibility of microalgae biomass, and astaxanthin instability during feed processing, which should be addressed properly in real-world applications. This integrated approach aligns with circular bio-economy principles, transforming FPW from an environmental liability into a resource for sustainable biotechnology. Full article

(This article belongs to the Special Issue Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential)

21 pages, 1583 KB

Open AccessArticle

Enhanced Biohydrogen Production Through Continuous Fermentation of Thermotoga neapolitana: Addressing By-Product Inhibition and Cell Viability in Different Bioreactor Modes

by Fabian Moll, Leon Hansen, Julian Tix and Nils Tippkötter

Fermentation 2025, 11(10), 579; https://doi.org/10.3390/fermentation11100579 - 9 Oct 2025

Viewed by 1011

Abstract

This study investigates the efficient biogenic production of hydrogen via the thermophilic bacterium Thermotoga neapolitana, focusing on optimising process configurations to maximise yield and productivity. To determine optimal conditions, a 1 L anaerobic bioreactor with online gas analytics was designed and tested [...] Read more.

This study investigates the efficient biogenic production of hydrogen via the thermophilic bacterium Thermotoga neapolitana, focusing on optimising process configurations to maximise yield and productivity. To determine optimal conditions, a 1 L anaerobic bioreactor with online gas analytics was designed and tested for batch, fed-batch and continuous fermentation. A maximum hydrogen production rate of 96.1 ± 1.7 Nml·L⁻¹·h⁻¹ was observed in the continuous reactor. The optimal dilution rate was 0.07 h⁻¹. Each dilution rate was kept for ≥56 h fermentation time and resulted in yields of 2.7–3.0 mol_H2·mol_glucose⁻¹. A consistently high cell viability (97%) was also observed across various dilution rates. A detailed carbon balance indicates acetate as the main by-product, closely linked to the hydrogen production pathway. Compared to fed batch and batch, the hydrogen production rate could be increased and remain constant over a longer time. In this way the continuous reactor design showed an additional method to produce hydrogen to the established ones. Fermentative hydrogen production is particularly promising when using carbohydrate containing biomass and biowaste, as it can be considered carbon dioxide neutral. Full article

(This article belongs to the Special Issue Fermentative Biohydrogen Production, 2nd Edition)

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13 pages, 2376 KB

Open AccessArticle

Enhancing Xylanase and Cellulase Production by Two Locally Isolated Fungal Strains Under Solid-State Fermentation of Water Hyacinth and Sugarcane Bagasse

by Carlos Soltero-Sánchez, Evelyn Romero-Borbón, Nestor David Ortega-de la Rosa, María Angeles Camacho-Ruiz and Jesús Córdova

Fermentation 2025, 11(10), 578; https://doi.org/10.3390/fermentation11100578 - 9 Oct 2025

Viewed by 903

Abstract

This study aimed to isolate and identify fungi capable of producing xylanases and cellulases. Thirty-eight fungal strains were isolated from decaying water hyacinth (WH), and two were selected based on their superior enzyme production under solid-state fermentation (SSF). The strains were identified through [...] Read more.

This study aimed to isolate and identify fungi capable of producing xylanases and cellulases. Thirty-eight fungal strains were isolated from decaying water hyacinth (WH), and two were selected based on their superior enzyme production under solid-state fermentation (SSF). The strains were identified through morphological, cultural, and molecular analyses as Aspergillus austwickii B6 and Trichoderma harzianum M7. Their ribosomal ITS sequences were deposited in GenBank under accession numbers PQ142799.1 for A. austwickii B6 and PQ007458.1 for T. harzianum M7. Enzyme production was evaluated under SSF using eight culture medium variants prepared with natural or pretreated biomasses of WH and sugarcane bagasse (SCB), combined with either NaNO₃ or (NH₄)₂SO₄ as nitrogen sources. The maximum xylanase and cellulase activities were 752 and 65 U/g dry matter (DM), respectively, for A. austwickii B6, and 1724 and 152 U/g DM for T. harzianum M7, when cultivated on a low-cost medium composed of pretreated WH, (NH₄)₂SO₄, and a simple mineral salt solution. These findings highlight the potential of locally isolated fungal strains and lignocellulosic residues as cost-effective substrates and inducers of xylanase and cellulase production under SSF and underscore the importance of WH pretreatment to enhance substrate availability and maximize enzyme yields. Full article

(This article belongs to the Special Issue Lignocellulosic Biomass Valorisation, 2nd Edition)

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20 pages, 3391 KB

Open AccessArticle

The Effects of Pre-Fermentative Treatments on the Aroma of Krstač and Žižak Wines

by Valerija Madžgalj, Iris Đorđević, Ivana Sofrenić and Aleksandar Petrović

Fermentation 2025, 11(10), 577; https://doi.org/10.3390/fermentation11100577 - 7 Oct 2025

Viewed by 1038

Abstract

Pre-fermentative treatments are essential in winemaking, as they significantly influence the quality and stability of white wines in particular. The synthesis of many compounds obtained from yeast, such as higher alcohols and esters, is influenced by the type and concentration of aromatic precursors [...] Read more.

Pre-fermentative treatments are essential in winemaking, as they significantly influence the quality and stability of white wines in particular. The synthesis of many compounds obtained from yeast, such as higher alcohols and esters, is influenced by the type and concentration of aromatic precursors present in the must, especially amino acids. Clarification has a positive effect on wine quality, mainly by improving organoleptic properties, with flavour being the most affected. In this study, the influences of different static settling times, different pressures during must extraction and the addition of different bentonite concentrations to the must on the aroma of wines from the autochthonous grape varieties Krstač and Žižak were investigated. The identification of aromatic compounds in the wine was performed using GC/FID-MS analysis. Wine subjected to the longest static settling time (30 h) showed the highest concentration of esters. Krstač wine, which underwent a 30 h of settling, was characterised by an increased concentration of esters, such as isoamyl acetate, ethyl decanoate and ethyl hexanoate, while Žižak wine was characterised by the presence of 2-phenylethyl acetate and isoamyl acetate. The total fatty acid content in Krstač wine obtained by pressing was higher (14.90 mg/L) than in wine produced from free-run juice (8.04 mg/L). Full article

(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)

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17 pages, 6472 KB

Open AccessArticle

High-Mountain Tuber Products Improve Selectively the Development and Detoxifying Capacity of Lactobacilli Strains as an Innovative Culture Strategy

by Cecilia Hebe Orphèe, María Inés Mercado, Fernando Eloy Argañaraz Martínez, Mario Eduardo Arena and Elena Cartagena

Fermentation 2025, 11(10), 576; https://doi.org/10.3390/fermentation11100576 - 6 Oct 2025

Viewed by 720

Abstract

The study provides valuable insights into the sustainable utilization of edible tuber peels from the high mountains of the Argentinian Puna, which constitutes promising reserves of bioactive phenolic compounds with the potential to enhance the biofunctional properties of lactic acid bacteria. Thirty-two extracts [...] Read more.

The study provides valuable insights into the sustainable utilization of edible tuber peels from the high mountains of the Argentinian Puna, which constitutes promising reserves of bioactive phenolic compounds with the potential to enhance the biofunctional properties of lactic acid bacteria. Thirty-two extracts derived from peels of different varieties of tubers, such as Oxalis tuberosa Mol., Ullucus tuberosus Caldas, and Solanum tuberosum L. were incorporated into lactobacilli cultures and individually evaluated. These selectively enhance the development of the probiotic strain Lactiplantibacillus plantarum ATCC 10241 and of Lacticaseibacillus paracasei CO1-LVP105 from ovine origin, without promoting the growth of a pathogenic bacteria set (Escherichia coli O157:H12 and ATCC 35218, Salmonella enterica serovar Typhimurium ATCC 14028, and S. corvalis SF2 and S. cerro SF16), in small amounts. To determine the main phenolic group concentrated in the phytoextracts, a bio-guided study was conducted. The most significant results were obtained by O. tuberosa phytochemicals added to the culture medium at 50 µg/mL, yielding promising increases in biofilm formation (78% for Lp. plantarum and 43% for L. paracasei) and biosurfactant activity (112% for CO1-LVP105 strain). These adaptive strategies developed by bacteria possess key biotechnological significance. Furthermore, the bio-detoxification capacity of phenol and o-phenyl phenol, particularly of the novel strain CO1-LVP105, along with its mode of action and genetic identification, is described for the first time to our knowledge. In conclusion, lactobacilli strains have potential as fermentation starters and natural products, recovered from O. tuberosa peels, and added into culture media contribute to multiple bacterial biotechnological applications in both health and the environment. Full article

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20 pages, 3013 KB

Open AccessArticle

Exploring Static Biological Aging as a Method for Producing Low-Alcohol ‘Fino’ Type White Wines

by Raquel Muñoz-Castells, Lourdes Vega-Espinar, Juan Carlos García-García, Maria Trinidad Alcalá-Jiménez, Jaime Moreno-García, Cristina Lasanta and Juan Moreno

Fermentation 2025, 11(10), 575; https://doi.org/10.3390/fermentation11100575 - 5 Oct 2025

Cited by 1 | Viewed by 1034

Abstract

Spanish “Fino”-style white wines are traditionally aged by a dynamic process under a flor veil of Saccharomyces cerevisiae, requiring ≥15% (v/v) ethanol, which is typically achieved through fortification. Market demand for lower-alcohol wines and the need to reduce [...] Read more.

Spanish “Fino”-style white wines are traditionally aged by a dynamic process under a flor veil of Saccharomyces cerevisiae, requiring ≥15% (v/v) ethanol, which is typically achieved through fortification. Market demand for lower-alcohol wines and the need to reduce production costs have encouraged the development of alternative approaches. Here, static biological aging was evaluated as a method for producing Fino-type wines with reduced ethanol content. Base wines with ~14% and ~15% (v/v) ethanol were aged for nine months, during which chemical, microbiological, and sensory parameters were analyzed, along with flor veil activity. Lower-ethanol wines showed greater flor activity, with approximately 20 more yeast isolates in the wines with 14% (v/v) ethanol. Higher acetaldehyde levels were detected in these wines, reaching about 377 mg L⁻¹ compared to 230 mg L⁻¹ in the control wines (≥15% v/v ethanol). Significant changes were observed in pH (3.13–3.47 vs. 3.04–3.46), volatile acidity (0.20–0.26 g L⁻¹ vs. 0.31–0.66 g L⁻¹), and several volatile compounds, resulting in chemical and sensory profiles consistent with traditional biologically aged wine. Static biological aging can yield lower-alcohol Fino-style white wines with sensory and chemical attributes comparable to the traditional fortified versions, providing a cost-effective alternative that aligns with evolving consumer preferences. Full article

(This article belongs to the Special Issue Scale-Up Challenges in Microbial Fermentation)

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43 pages, 1434 KB

Open AccessReview

Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability

by Nilay Kumar Sarker and Prasad Kaparaju

Fermentation 2025, 11(10), 574; https://doi.org/10.3390/fermentation11100574 - 4 Oct 2025

Cited by 2 | Viewed by 4346

Abstract

The development of algal bioplastics offers a promising pathway toward sustainable materials that can mitigate reliance on fossil fuel-derived plastics. This article reviews recent advances in algal cultivation, strain optimization, biopolymer extraction, and processing technologies, alongside techno-economic and life cycle assessments. Special emphasis [...] Read more.

The development of algal bioplastics offers a promising pathway toward sustainable materials that can mitigate reliance on fossil fuel-derived plastics. This article reviews recent advances in algal cultivation, strain optimization, biopolymer extraction, and processing technologies, alongside techno-economic and life cycle assessments. Special emphasis is placed on integrated biorefinery models, innovative processing techniques, and the role of government–industry–academia partnerships in accelerating commercialization. The analysis incorporates both demonstrated algal systems and theoretical applications derived from established microbial processes, reflecting the emerging nature of this field. The environmental advantages, market readiness, and scalability challenges of algal bioplastics are critically evaluated, with reference to peer-reviewed studies and industrial pilot projects. The analysis underscores that while technical feasibility has been demonstrated, economic viability and large-scale adoption depend on optimizing yield, reducing production costs, and fostering collaborative frameworks. Future research priorities include enhancing strain performance via AI-enabled screening, expanding product valorization streams, and aligning regulatory standards to support global market integration. Full article

(This article belongs to the Special Issue Algae Biotechnology for Biofuel Production and Bioremediation)

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25 pages, 12805 KB

Open AccessReview

Bioremediation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aqueous Environments: A Review of Biofiltration, Biosorption, and Biodegradation Strategies Using Living Fungal Mycelium

by Claudia Colmo, Martin Tegelaar and Phil Ayres

Fermentation 2025, 11(10), 573; https://doi.org/10.3390/fermentation11100573 - 2 Oct 2025

Viewed by 1687

Abstract

Accelerating urbanisation and industrial activity have led to the widespread release of polycyclic aromatic hydrocarbons (PAHs), a class of persistent organic pollutants with serious ecological and health consequences. While physical and chemical remediation techniques are widely used, they often require nonrenewable resources and [...] Read more.

Accelerating urbanisation and industrial activity have led to the widespread release of polycyclic aromatic hydrocarbons (PAHs), a class of persistent organic pollutants with serious ecological and health consequences. While physical and chemical remediation techniques are widely used, they often require nonrenewable resources and generate secondary waste. Fungal-based bioremediation offers a promising alternative, leveraging the unique metabolic pathways and structural properties of fungi to break down or adsorb PAHs. This review focuses on three strategies of PAH remediation in aquatic environments: biofiltration, biosorption, and metabolic degradation. We conduct a comparison between conventional systems and fungal approaches with reference to the literature (2000–2025). Fungal matrices are identified as being able to capture and adsorb PAHs, facilitating localised remediation that capitalises on the biological capabilities of fungal organisms while requiring lower resource inputs than conventional methods. This review highlights fungal matrices as multifunctional water filtration membranes and provides insights for the application and development of engineered living materials (ELMs) for the water detoxification of PAHs. Full article

(This article belongs to the Special Issue Application of Fungi in Bioconversions and Mycoremediation)

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Fermentation, Volume 11, Issue 10 (October 2025) – 55 articles

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