Fermentation, Volume 11, Issue 6

This study reports the effects of pH culture on multi-biofuel production (hydrogen, ethanol, and 2,3-butanediol) by Enterobacter cloacae K1ga, isolated from koala and adapted to grow in 100 g dm−3 glucose. Batch cultures were performed in 1 dm3...

This study evaluates the effects of solid-state fermentation inoculated with Aspergillus spp. on the nutritional profile of selected agro-industrial by-products (AIBPs: cowpea shell, groundnut shell, soybean hull, and maize shaft). These AIBPs were a...

The textile industry generates millions of tons of waste annually, posing significant environmental challenges. Addressing this issue, our study explores a sustainable biotechnological approach to convert cotton textile waste into valuable bioproduct...

Fed-batch cultivation is a widely used strategy for microbial lipid production, offering flexibility in nutrient control and the potential for high lipid productivity. However, optimizing feeding strategies remains a complex challenge, as it depends...

Background: Fermented foods rich in bioactive compounds have been proposed as potential strategy to combat non-communicable diseases. Among them is kombucha, a beverage fermented from sugared Camellia sinensis tea by a symbiotic culture of bacteria a...

Today, there is considerable interest in creating artificial microbial consortia to solve various biotechnological problems. The use of such consortia allows for the improvement of process indicators, namely, increasing the rate of accumulation of ta...

The search for probiotics to help limit antibiotic resistance is a major scientific challenge. The exploration of Lactobacillus postbiotics represents a promising approach to prevent pathogen invasion. With this aim, Limosilactobacillus fermentum Lf5...

Fungi, including filamentous organisms such as yeasts, play essential roles in various processes such as nutrient exchange in ecosystems, the cultivation of mushrooms, and solid-state fermentation (SSF). SSF involves microbial growth on solid substra...

The bacterial microbial community composition during wine fermentation is a key contributor to wine quality and flavor. However, studies on the regulatory effects of different grape varieties and co-fermentation processes on the microbial community s...

The development of food waste anaerobic digestion (AD) is a contemporary research topic addressed in the scientific community to meet the requirements of food waste valorization and proper substrate configuration for an efficient AD process. In this...