March 2025 - 53 articles
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...
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