Fermentation, Volume 11, Issue 4

Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobac...

Antimicrobial resistance (AMR) poses a significant global health threat, largely driven by the overuse and misuse of antibiotics. Methicillin-resistant Staphylococcus aureus (MRSA), a multidrug-resistant pathogen, remains a critical target for novel...

The Sjenica sheep stelja is a characteristic, traditional dry-cured meat product from Serbia with unique and recognizable sensory attributes. The methodology involved examining physicochemical measurements, followed by sensory evaluation and microbio...

In this study, we established a mutagenesis and high-throughput screening system to select a high-yielding glutathione (GSH)-producing strain of Saccharomyces cerevisiae. The parent strain was mutated by atmospheric and room temperature plasma (ARTP)...

Electro-fermentation (EF) is an emerging bioprocess with the ability to regulate the metabolism of electrochemically active microorganisms. In various fermentation processes, electrodes perform either as an electron acceptor or donor, facilitating th...

In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity,...

This paper comprehensively reviews whey, a by-product of cheese production, as a raw material for various biotechnological applications. It addresses its unique composition, the environmental impact of its inadequate disposal, and the opportunities i...

Purple phototrophic bacteria (PPB) offer a sustainable approach for biological wastewater treatment while simultaneously producing valuable by-products such as polyhydroxyalkanoates (PHAs). This study investigates the effects of continuous light wave...

Starter culture significantly influences the texture and flavor of yogurt, making the selection of appropriate fermentation strains a key focus in yogurt starter research. In this study, protease-producing Lactiplantibacillus plantarum NH-24, identif...

Retinoids, including retinol, retinal, and retinoic acid, are a group of vitamin A derivatives with skin-improving effects. Retinoic acid is highly effective for skin anti-aging but can cause irritation, requiring a prescription. Retinol, a less irri...