2026 January - 66 articles
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...
Cassava is a major starch crop in Africa, generating substantial amounts of solid (peels and fibres) and liquid (process press water) residues that remain underutilised, particularly in smallholder and semi-industrial processing units. In Mozambique,...
This study aimed to evaluate in situ ruminal nutrient degradation, fractional disappearance rate, and effective ruminal degradation of hydroponically sprouted barley, wheat, and triticale. Two ruminally canulated lactating cows were used in a complet...
Harnessing nature’s ingenuity with microorganisms for industrial production is an attractive solution to today’s climate concerns. Nature’s innate diversity allows the production of many value-added chemicals and can be expanded on...
Glucagon-like peptide-1 (GLP-1) is an incretin hormone and therapeutic agent for Type II diabetes mellitus. However, recombinant production in E. coli yields insufficient quantities, increasing manufacturing costs and limiting patient access. Improvi...
Fermented forest litter (FFL) is a biofertilizer obtained by anaerobic fermentation of forest litter combined with agricultural by-products. Its production involves an initial one-month solid-state fermentation of oak litter mixed with whey, molasses...
BslA (Biofilm surface layer protein A), a highly hydrophobic lipoprotein from Bacillus spp., self-assembles at fluid interfaces to form a crystalline film that reduces surface tension. In this study, we selected Pichia pastoris as a eukaryotic system...
The global prevalence of antibiotic-resistant bacteria, such as Staphylococcus aureus, presents a substantial challenge to public health, necessitating the development of innovative therapeutic strategies to combat these infections. This study examin...
Recent studies have shown that the use of non-Saccharomyces yeasts, either alone or in co-fermentation with Saccharomyces cerevisiae, can enhance the development of specialty beers with distinctive compositional characteristics. This study aimed to e...
Driven by the energy transition within the framework of the United Nations Framework Convention on Climate Change, second-generation (2G) ethanol stands out as a technical and sustainable alternative to fossil fuels. Although first-generation ethanol...
Silage is a core roughage resource for ruminant production, but aerobic deterioration caused by microorganisms severely reduces its nutritional value and increases microbial risk. This study aimed to isolate and identify specific spoilage organisms (...
Fermented sucuk is a fermented food product widely consumed and enjoyed by people in Türkiye. Spices and other additives are used in the production of fermented sucuk. Due to the increasing demand for natural and healthy food consumption, the ne...
In view of the technical bottleneck of microbial dynamic monitoring during the solid-state fermentation of traditional Baijiu, this study introduced green fluorescent protein (GFP) labeling technology into the dominant Saccharomyces cerevisiae of Jia...
Sustainable production of high-quality chitosan from agro-industrial by-products remains a challenge in biotechnology. This study aimed to improve chitosan production from fermented rice bran and rice husk using Rhizopus oryzae in solid-state ferment...
Considering the challenges associated with implementing emerging technologies and bacterial-derived antimicrobial metabolites at an industrial scale in the meat industry, this comprehensive review investigates the interactions between lactic acid bac...
Cheese whey, the major by-product of the dairy industry, poses an environmental challenge due to its high organic load but simultaneously represents a nutrient-dense matrix suitable for biotechnological valorization. This review synthesizes recent ad...
This study reports the isolation, identification, and functional characterization of lactic acid bacteria (LAB) obtained from the endogenous fermentation of Theobroma bicolor (pataxte), an understudied Mesoamerican species with unexplored biotechnolo...
Urban rivers are essential resources for human societies; however, their degradation poses serious public health, economic, and environmental risks. Conventional physical remediation methods can partially mitigate pollution by targeting specific cont...
The increasing volume of produced water (PW) generated by oil extraction activities has intensified the need for environmentally sustainable strategies that enable its reuse and valorization. Biotechnological approaches, particularly those involving...
The search for sustainable pest management alternatives has intensified due to the risks of chemical pesticides. Entomopathogenic fungi and plant extracts, rich in insecticidal secondary metabolites, are among the most promising approaches. Integrati...
This study evaluated the effects of different bentonite levels on the fermentation profile, losses, microbial populations, aerobic stability, and chemical composition of corn silage. A 5 × 3 factorial completely randomized design was used, with...
The extremophile yeast Rhodotorula mucilaginosa can grow in extremely poor environments. Glutamine (Gln) is an important anaplerotic substrate for gluconeogenesis and pentose synthesis. Glutaminase (Glnase) produces glutamate which in turn undergoes...
The industrial transition to advanced biofuels is currently limited by the metabolic constraints and low inhibitor tolerance of wild-type microbial hosts. This review justifies the necessity of Precision Fermentation (PF) as the pivotal technological...
Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin...
Due to the neuroprotective and antioxidant properties, phenylethanoid glycosides (PhGs) are valuable plant-derived compounds. Traditional extraction methods are constrained by low yields and limited resources, prompting the integration of synthetic b...
The context of food science and biotechnology is undergoing a profound transformation, characterized by an evolutionary shift from conventional large-scale fermentation to precision biomanufacturing, positioning Lactic Acid Bacteria (LAB) as versatil...
The global change toward sustainable manufacturing has intensified the development of alternatives to petrochemical-based surfactants, which are environmentally recalcitrant and fossil dependent. Biosurfactants have emerged as the most promising petr...
Dongbei suancai is a popular traditional fermented vegetable in Northeast China. However, the conventional production methods often lead to nitrite accumulation and quality fluctuations, which to some extent constrain the development towards health a...
The objectives of this study were to evaluate the effects of a heterofermentative lactic acid bacterial (LAB) inoculant containing Lentilactobacillus hilgardii and Lentilactobacillus buchneri with or without chitinases on ensiling, aerobic stability...
Alcoholic liver injury (ALI) is a major global public health issue, with oxidative stress imbalance as its core pathological mechanism. The Kelch-like ECH-associated protein 1–nuclear factor erythroid 2-related factor 2–heme oxygenase-1/g...
With the rapid growth of the population and the economy, environmental and health issues caused by animal protein consumption have received increasing attention. The world urgently needs alternative proteins as a way out, and microbial proteins have...
This study investigates how fermentation of milk thistle seeds (MTSs) by Saccharomyces cerevisiae var. boulardii, alone or with Lacticaseibacillus rhamnosus, affects phenolic compounds content and bioactivity of the resulting extracts. Microwave-assi...
Fermented dairy products have been a staple food commodity throughout recorded human history [...]
As one of the few carotenoid-producing microorganisms, Rhodotorula mucilaginosa remains underexplored for its antioxidant activity. This study investigated the effects of R. mucilaginosa JAASSRY on D-galactose-induced aging mice. The high-dose JAASSR...
Concentrated wastewater streams, like vacuum blackwater (VBW), pose significant management challenges due to their high organic strength and pathogen loads. This review evaluates an integrated biorefinery model employing sequential black soldier fly...
This study investigated the effects of solid-state fermentation with a compound microbial inoculant on the nutritional composition, microbial community structure, and metabolic products of green jujube (Ziziphus mauritiana Lam.) straw. The results de...
This study evaluated the fermentation of calabash fruit (Crescentia cujete L.) seeds over 0, 24, 48, and 72 h to produce a daddawa-type condiment. Samples were analysed for proximate composition, antinutritional factors, morphological characteristics...
The incorporation of native Amazonian fruits into dairy products has increased due to their ability to improve technological, sensory, nutritional, and biological properties. Therefore, this study aimed to evaluate the impact of cupuassu (Theobroma g...
Among the sustainable agricultural approaches, biological control agents are a promising new alternative to agrochemicals. However, expensive production methods, formulation, poor storage stability and short shelf life are limiting their adoption. On...
Pulses are recognized as sustainable foods due to their high nutritional density, low environmental footprint, and versatility as plant-based ingredients. Fermentation has emerged as a powerful bioprocessing tool to further enhance nutritional, senso...
Bacteriophage contamination remains a persistent and costly challenge in industrial bio-manufacturing. Traditional control strategies rely heavily on physical exclusion and chemical disinfection, yet these passive measures often fail to address the r...
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