Fermentation, Volume 11, Issue 10

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 carri...

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 treatme...

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 autochthono...

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 syst...

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...

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 ra...

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,...

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 promis...

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 throu...

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 nutrition...