Fermentation, Volume 12, Issue 1

Chymosin is an aspartyl protease widely used in the food industry for milk coagulation during cheesemaking. Although recombinant production has replaced natural extraction from rennet, current heterologous expression systems still face significant ch...

The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viab...

Excessive application of chemical fertilisers has led to soil phosphorus immobilisation and aquatic eutrophication, making the development of highly efficient acid/neutral phosphatases crucial for sustainable phosphorus utilisation. In this study, we...

Squalene, a hydrocarbon with several industrial applications, is obtained from plants, animals, and microorganisms. Oleaginous thraustochytrids are also potential sources of squalene. In eukaryotes, squalene, an intermediary in the sterol/cholesterol...

This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung bea...

Corn fermentation in biorefineries produces residual biomass and by-products, particularly corn kernel fiber and outgassed carbon dioxide (CO₂), that have value-added potential for improving sugar and bioethanol conversions. Recovered corn kernel fib...

In this study, the effects of electric-field intensity on N transformation during aerobic composting of biochar/pig manure were investigated. Four experimental groups were established under different applied voltages: 0 V (Group CK); 2 V (Group L); 4...

The global shift toward antibiotic-free poultry production has created an urgent need for sustainable feed additives that promote gut health and productivity. This study aimed to develop and evaluate a novel double-layered microencapsulated phytosynb...

Fermentation technology has long been applied in animal nutrition worldwide, with its application primarily focused on animal feed [...]

Reducing the alcohol content of wines has received increasing attention, and various strategies have been proposed for this aim. In this study, non-Saccharomyces yeasts isolated from Uruguayan vineyards were screened to identify strains with low etha...