Fermentation, Volume 11, Issue 9

2,2′,4,4′-Tetrabromodiphenyl ether (BDE-47) is a refractory organic pollutant that is characterized by its persistence, toxicity and potential for bioaccumulation. As a typical biocontrol bacteria, Pseudomonas protegens has not been repor...

This study utilised Bacillus subtilis and cellulase combined with Bacillus subtilis to ferment quinoa bran. The effects of different fermentation methods on the functional components, antioxidant activity, and structural changes of quinoa bran were e...

Dark fermentation (DF) has gained increasing interest over the past two decades as a sustainable route for biohydrogen production; however, understanding how reproducible the process can be, both from macro- and microbiological perspectives, remains...

This study evaluated the effect of polyethylene glycol (PEG 1500 and 4000) addition on the enzymatic hydrolysis (EH) of ground rice husk (≤250 μm). To reduce the amount of enzyme adsorbed on silicon dioxide and lignin and to evaluate the enzyma...

Prickly pear by-products contain dietary fibre and bioactive components like polyphenols and flavonols, which can reduce total gas and methane emissions. To this end, an in vitro trial was carried out in duplicate utilizing three diets containing hay...

Extending the shelf life and ensuring microbial stability of processed foods are key objectives in the food industry. In this study, edible films containing chitosan, chitosan + thyme (Thymus vulgaris) oil, and chitosan + rosemary (Rosmarinus officin...

A proper understanding of viticultural and oenological strategies is essential to adapt to climate change and consumer demands. The objective of this study was to evaluate the impact of different viticultural treatments and yeast strains on the chemi...

Biomass sorghum stands out for its high dry matter yield and ratooning ability, enabling additional harvests and silage production. This study evaluated the productive potential and fermentation quality of silages from ratoon biomass sorghum hybrids....

The soft drink industry generates effluents with high organic loads and contaminants such as nitrogen and phosphorus, requiring sequential secondary and tertiary treatments to meet international discharge standards. Moving beyond traditional monocult...

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) have received special attention as valuable products due to their potential applications as techno-functional and bioactive ingredients in foods. EPS production and consumption are an a...

The incorporation of probiotic microorganisms into fermented foods has long been recognized as a promising strategy to enhance gut health and overall well-being. Conventional probiotics, mainly from the bacterial genera Lactobacillus, Bifidobacterium...

A study was carried out to identify the filamentous fungi and yeasts present in rotten wine grapes from two subzones of the Southern oasis of Mendoza winegrowing region, to assess the occurrence of tenuazonic acid (TA), a mycotoxin produced by the Al...

Protein stabilization in white wines commonly involves bentonite fining, yet the influence of bentonite type, dosage, and pre-fermentative treatment on wine composition and fermentation remains underexplored. This study assessed the effects of pre-fe...

In this study, we constructed a recombinant Corynebacterium glutamicum strain for γ-aminobutyric acid (GABA) biosynthesis via the heterologous expression of glutamate decarboxylase (GAD) derived from Lactiplantibacillus plantarum. We systematic...

This study aimed to enhance the value of agricultural by-products by developing seed melon compound fermented feed (SMFF) using Saccharomyces cerevisiae L23. A two-stage optimization strategy was implemented. First, seed melon juice seed culture medi...

Seasonal temperature variations significantly impact biological wastewater treatment performance, particularly affecting extracellular polymeric substance (EPS) composition and sludge settling characteristics in activated sludge systems. This study i...

The sustainable production of natural pigments is gaining attention as industries seek alternatives to synthetic additives. This study explored agro-industrial biowastes as feedstocks for carotenoid biosynthesis by Rhodotorula mucilaginosa (natural i...

An experiment was conducted to evaluate the effects of mixed lactic acid bacteria (LAB) plus fibrolytic enzymes (xylanase + β-glucanase) on bacterial and fungal communities in terminal and aerobically exposed whole-plant corn silage ensiled in a...

The potential of hops (Humulus lupulus L.) and β-acid extract were evaluated for improving the quality of maralfalfa grass (Cenchrus purpureus) silage (with added sorghum grain, sorghum straw, and urea) during aerobic exposure and their residual...

Global population growth and dietary transition have intensified demand for livestock and aquaculture products, thereby escalating demand for high-quality animal feed. Conventional protein sources, including soybean meal and fishmeal, face severe sup...

Plastic pollution is an increasingly pressing environmental concern due to its persistence in ecosystems. To address this issue, this study evaluates polyethylene biodegradation and bioelectricity generation using Aspergillus ochraceopetaliformis in...

The industrial potential of Clostridium beijerinckii for acetone–butanol–ethanol (ABE) fermentation is limited by oxygen sensitivity and suboptimal solvent productivity. Peroxide repressor (PerR), a key negative regulator protein, is repo...

Following new trends in green development, many studies have focused on the high-value utilization of fish resources through green biological processes. This study innovatively introduced a one-step process of mixed strain–enzyme synergy (MES)...

The black soldier fly (Hermetia illucens) has become one of the most promising alternative protein sources in the feed and food industry. The aim of this work was to utilize microbial fermentation to enhance the nutritional properties of black soldie...

Lipases are widely used as biocatalysts in synthetic applications because of their high chemo-, regio-, and enantioselectivities, which play key roles in the synthesis of esters and the resolution of racemates. These biocatalytic steps are essential...

Whole-plant corn silage is a critical feedstuff in global ruminant production, and its nutrient composition is closely tied to harvest timing. As starch acts as the primary energy source in silage-based diets, investigating changes in starch degradat...

This work studies yellow pea flour (YPF) fermentation with kefir (1:1.5 mass ratio, incubated 30 h at 25 °C) for gluten-free breadmaking. Three samples were evaluated: untreated YPF, YPF mixed with kefir (UF), and fermented YPF (FF). Structural c...

Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m1...

Hyaluronidase is a hydrolytic enzyme that cleaves β-1,4-glycosidic linkages in high-molecular-weight hyaluronic acid, generating low-molecular-weight oligosaccharides with enhanced biological functions. These products exhibit immunomodulatory, a...

Sugarcane vinasse, a byproduct of ethanol production, presents environmental challenges due to its high organic content and occasional contamination with antibiotics, such as monensin. This study successfully evaluated thermophilic two-phase anaerobi...

Sour beer production is strongly influenced by the choice of lactic acid bacteria (LAB), yet few studies have systematically compared strain-specific contributions under controlled kettle souring conditions. This study evaluated the fermentation perf...

This study investigates the impact of epigenetic modification on Saccharomyces cerevisiae using sodium butyrate (SB), a histone deacetylase inhibitor (HDACi), to enhance sensory characteristics in beer fermentation. Epigenetics offers a non-GMO appro...

This study examines the enhancement of dark sequential fermentation and photofermentation of organic solid waste using magnetite and substrate pre-treatment for hydrogen production within the context of transitioning to cleaner energy sources, partic...

Developing efficient, clean, and sustainable lignocellulose pretreatment technologies is essential for second-generation biofuel production. In this study, we attempted to use downstream-separated binary acetone-water, n-butanol-water, and ethanol-wa...

The increasing demand for functional beverages sparked greater interest in health-promoting craft drinks, highlighting the need to optimize production parameters and assess their stability. This study aimed to develop, optimize, and characterize a gr...

Climate change is having a significant impact on vine physiology and grape composition, leading to notable alterations in wine quality, such as reduced acidity, increased ethanol content, and higher pH levels. These effects are particularly problemat...

This study investigated the impact of green tea addition on microbial community dynamics during Daqu fermentation, a critical process in traditional baijiu production. Four Daqu variants (0%, 10%, 20%, 30% tea) were analyzed across six fermentation p...

This two-part study assesses the impact of biogas inhibition on large-scale waste-to-energy anaerobic digestion (WtE-AD) plants through techno-economic and life cycle assessment approaches. The first part addresses technical and economic aspects. An...

Fermentation has been a crucial process in the preparation of foods and beverages for consumption, especially for the purpose of adding value to nutrients and bioactive compounds; however, conventional approaches have certain drawbacks such as not be...

Bacillus subtilis ∆6 is a genome-reduced strain derived from the laboratory strain 168 through deletion of six prophages and AT-rich islands. The parental and the genome-reduced strains were edited to restore the capacity to synthesize surfacti...

This study characterized the physicochemical properties of cocoa butter (CB) extracted from cocoa beans of the Criollo Nativo (Peru), Criollo (Mexico), and Forastero (Brazil) varieties subjected to spontaneous fermentation under traditional local con...

Currently, microalgae cultivation requires strategies to improve yield and reduce production costs for biotechnological purposes. Dual-purpose systems are one of the most widely used strategies for these purposes, using culture media supplemented wit...

Monascus pigments (MPs) are the most valuable secondary metabolites of Monascus. To improve the production of MPs is of great importance to food processing. Currently, studies using rice bran as the substrate to produce MPs are rare. In this study, r...

This study explores the sequential valorization of orange peel waste (OPW) through photo-fermentation using real dark fermentation effluents (DFE) as substrates for hydrogen production using Rhodobacter capsulatus B10. Three DFE types—differing...

Bio-hydrogen and bio-methane co-production was a promising way to enhance the energy conversion efficiency, and enzyme loading and pH are key factors influencing anaerobic fermentation processes. Therefore, in this study, the co-production process of...

Kefir is a historic dairy-fermented beverage produced using lactic acid bacteria and yeast as a starter culture and is considered nutritious with a good taste. Many studies have been conducted to incorporate various possible functional materials into...

Microorganisms are crucial for the liquor brewing process and substantially impact liquor flavour and quality; therefore, understanding microbial succession is necessary. Most studies use a single-method approach and fail to provide an in-depth analy...

A sustainable strategy is proposed for the valorization of solid waste from the Tequila industry through the development of bio-packaging for Tequila bottles using mycelium from Ganoderma lucidum. The fungus was isolated from Bosque de la Primavera (...

This review explores the accumulated research and technological potential of Saccharomyces eubayanus, a cold-tolerant wild yeast first isolated in 1997 from the Andean-Patagonian forests of Argentina but formally described in 2011. S. eubayanus has g...

This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (Theobroma cacao) and coffee pulp (Coffea arabica) for their potential use as sourdough starter co-cultures to improve bread quality....