Fermentation, Volume 11, Issue 3

In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention to health aspects of alcohol consumption, and the impact of climate change on...

This study investigated the effects of fermentation with a SCOBY (symbiotic culture of bacteria and yeast) and lactic acid bacteria (LAB) on the physicochemical and sensory properties of coffee brews prepared from light-roasted (LR) and dark-roasted...

In this study, wheat bran was used to prepare dietary fiber by Monascus anka in liquid fermentation. The structural and functional characteristics of wheat bran dietary fiber were analyzed. Scanning electron microscopy and X-ray diffraction analysis...

C4-dicarboxylic acids are essential organic compounds characterized by a four-carbon structure and two carboxyl groups. Their export from cells is mediated by specialized transporter proteins known as C4-dicarboxylic acid transporters (DCTs). The obj...

The valorization of agri-food wastes can provide value-added products, enzymes and biofuels. For the second-generation ethanol (2G) production, pulps rich in cellulose are desirable in order to release fermentable sugars. This study investigated the...

Clostridium ljungdahlii is a model acetogenic bacterium utilized for ethanol production from syngas, with its growth and ethanol synthesis being profoundly influenced by fermentation pH. However, the mechanistic basis of this pH-dependent regulation...

Neo-allo-ocimene is a monoterpene which could be applied in pesticides, fragrances, and sustainable polymers. In this study, we mined a terpene synthase, AgTPS40, from the transcriptome of celery leaf tissues. Through sequence and phylogenetic analys...

Fungal chlamydospores are asexual spores formed by fungi under adverse conditions and could be used in biological pretreatment for biogas projects fed by lignocellulosic substrates. In this study, Trichoderma viride (Tv) chlamydospores were used as t...

Probiotics improve the quality of silage during the planting and fermentation processes. This study was designed to investigate the accumulation of nutritional components in the fresh corn variety Jingkenuo 2000 waxy maize under different fertilizati...

Kefir, a traditional probiotic beverage with significant cultural, social, and health relevance, has garnered increasing scientific interest for its functional properties. Here, we synthesized findings from 14 studies investigating the bacterial and...

The regulation of intracellular NADPH levels is currently a hotspot for research into bacterial modification and fermentation process optimization, and Corynebacterium glutamicum, an important industrial microorganism, achieves enhanced L-lysine prod...

Saccharomyces cerevisiae is one of the important species of traditional fermented foods and beverages. However, incorporating non-Saccharomyces in the fermentation process is a promising strategy to improve the organoleptic profile. In this study, we...

Phenolic diterpene carnosic acid (CA) is widely used in the food, nutritional health, and cosmetic industries due to its antioxidative and antimicrobial properties. This work aimed to overproduce CA in Saccharomyces cerevisiae from sugarcane syrup in...

Interest in the production of bioethanol from inedible biomass is growing worldwide because of its sustainable supply and lack of competition with food supplies. Candida krusei (also known as Pichia kudriavzevii or Issatchenkia orientalis) is one of...

Morus nigra L. is rich in anthocyanins and other active ingredients, but its extraction residues pose a burden on the environment. In the present study, Morus nigra L. extraction residue resource utilization was achieved through liquid fermentation o...

Selenium is an essential micronutrient which is found in many foods and beverages in low concentrations. Craft beer, one of the most widely consumed fermented beverages globally, presents a strategic opportunity for selenium intake through organic na...

Scleroglucan is the extracellular polysaccharide (EPS) produced by Sclerotium rolfsii (S. rolfsii). The low EPS titer and limited substrate utilization of S. rolfsii present significant challenges in the fermentation process, restricting industrial a...

Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to their antibacterial effects against foodborne pathogens and spoilage bacteria. However, recent advancements have u...

Bio-based xylonic acid produced from inexpensive lignocellulosic biomass has enormous market potential and enhances the overall economic benefits of biorefinery processes. In this study, the introduction of genes encoding xylose dehydrogenase driven...

Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF), pri...

D-tagatose is an ideal sucrose substitute with potential applications in food and healthcare. The combined catalysis of polyphosphate kinase (PPK), fructose kinase (FRK), D-tagatose-6-phosphate 3-differential anisomerase (FbaA) and phytase provides a...

This study analyzed the succession patterns of a microbial community structure and key genera during the fermentation process of Daizhou Huangjiu (DZHJ). The results indicated that bacterial diversity decreased while fungal diversity increased in the...

Menaquinone-7 (MK-7) plays a crucial role in preventing fractures and certain cardiovascular diseases and is one of the essential vitamins in the human body. In this study, a strain of Bacillus subtilis that produces MK-7 was isolated from commercial...

In the original publication [...]

This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu. Th...

To produce products with standardized and optimal technical performance, probiotics, particularly Lactic Acid Bacteria (LAB), have long been utilized as fermentation starters in sausages, ensuring both the standardization and enhancement of product q...

Facing global climate change, resource shortages, and the urgent need for carbon neutrality goals, microbial protein production has demonstrated significant potential in the fields of food, pharmaceuticals, and industrial applications [...]

Efficient farm practices are crucial for livestock health and performance, and cold stress is a major challenge for cattle in winter. This study aimed to preliminarily investigate the effects of cold and warm water intake in winter on the growth perf...

Xylitol is a sugar–alcohol compound with broad applications in fields such as the food, dental, and pharmaceutical sectors. Although xylitol biosynthesis has gained attention, the current strategy for industrial xylitol production majorly relie...

This study provides a comparative evaluation of several ensemble model constructions for the prediction of specific methane yield (SMY) from anaerobic digestion. From the authors’ knowledge based on existing research, present knowledge of their...

(1) Background: Xinjiang smoked horsemeat sausage is a popular food; however, bio-genic amine (BA) production is a concern for food safety. (2) Methods: the present study selected the three most toxic BAs for food safety (histamine, tyramine, and put...

Red ginger, a plant widely available in Indonesia, is known for its rich content of bioactive compounds, including flavonoids and phenolics, which are known for their strong antioxidant properties. This study explored the fermentation of red ginger e...

This study investigated the potential of turmeric powder as a functional additive to yogurt, specifically focusing on its effect on the antioxidant capacity and phenolic content. Yogurt samples were prepared with 0.5% and 1.0% turmeric powder, leadin...

The pomace from apple and grape processing is usually treated as waste. Nowadays, pomace has attracted increasing interest due to its potential value as a nutrient source, as a raw ingredient for fermented products, and as a health beneficial product...

Fruit wine is favoured by consumers because of its low alcohol content and unique taste, but there are few studies on apricot wine. In order to explore the quality of apricot wine obtained by fermentation of different varieties of apricots and the ty...

Cotton stalks, a major agricultural byproduct, are challenging to decompose naturally; however, they can be transformed into valuable animal feed through microbial fermentation. This study identifies Aspergillus niger HQXY as the most efficient cellu...

The improvement in poultry production performance varies with different microbial strains used in fermented feed. This study investigates the efficacy of Lactiplantibacillus-plantarum-ZG7-fermented feed (ZG7-FF) on the productivity of laying hens. Re...

Corn, a widely cultivated cereal, is a rich source of several antioxidant compounds, including phenolic compounds. Some of these compounds are bound within the components of the corn cell wall, requiring specific treatments to release them. Solid-sta...

For efficient production of microbial lipids also known as single cell oil (SCO), selection of favorable growth conditions including the substrate for maximum conversion into storage lipids is imperative. Utilization of lignocellulosic biomass for mi...

Microalgae produce renewable biomass at high efficiency by using photosynthesis to capture the greenhouse gas CO₂ from the atmosphere and releasing O₂. Chlorella vulgaris is one of the most frequently cultivated unicellular green microalgae of commer...

Bacillus subtilis (B. subtilis) has booming application prospects in the feed industry as a value-added probiotic. Considering the intermediate and end saccharides of glucan and xylan digestion during lignocellulose biorefinery processing, the variou...

The impact of nutritional enrichment with bio-fermented distillers grain (FDG) on broiler growth, intestines, and cecal microbial community were evaluated. A total of 240 five-day-old male chicks were randomly and evenly distributed into three treatm...

Traditional anaerobic digestion (AD) technology continues to have severe limitations in terms of complicated substrate degradation efficiency and methane production. This study optimizes the AD system using corn straw and cattle manure as substrates...

This work addresses the technical–economic–environmental analysis of a 1G2G ethanol integrated process using immobilized recombinant Saccharomyces cerevisiae and crude sugarcane bagasse acid hydrolysate mixed with molasses. Three case stu...

This study aimed to explore the impacts of Lactiplantibacillus plantarum (L), Saccharomyces cerevisiae (Y), tannase-producing bacteria (D), cellulase (M), and their combined treatment (L + Y + D + M) on the sensory quality, chemical composition, sila...

The enzymatic hydrolysis of lignocellulosic biomass is often hindered by lignin, which acts as a physical barrier and promotes non-productive enzyme adsorption. This study evaluated the potential of soybean protein in powdered and cavitated forms, al...

Reed straw is a potential roughage resource that limits its application in livestock production due to its higher fiber content. Inferior jujube is widely used as a non-conventional feed in livestock production due to its high nutritional value. In t...

Fermentation has long been a basis of food processing, playing a critical role in enhancing nutritional value, sensory appeal and functional properties [...]

Corn, as a raw material supplying energy, plays an important role in animal husbandry. But in recent years, problems related to insufficient energy supply from corn have attracted increasing attention. Therefore, it is highly important to develop new...

To diversify fermented plant-based products, vegetables can be fermented with fruits. This study aimed to evaluate the effect of spontaneous fermentation on the amino acid nutritional profile of sliced carrot (Daucus carota) and celeriac (Apium grave...