2026 October - 46 articles
The use of cottonseed hulls as a feed resource is constrained by their high fiber content and residual free gossypol. This study evaluated the effects of steam explosion combined with fermentation using a microbial–enzyme preparation on the nut...
Spontaneous fermentations contribute to the identity of ancestral mezcal, although duration and yield may vary. This study selected an indigenous yeast and evaluated it as a starter candidate. Four native isolates (Torulaspora delbrueckii A1GM and A6...
Rhamnolipids are promising biosurfactants with diverse applications, but their efficient production from glucose remains challenging. In this study, a glucose-based fermentation process was developed using Pseudomonas aeruginosa YM4 through sequentia...
Increasing the solids concentration in farm dairy effluent is necessary to operate a biogas plant at optimal parameters; however, conventional chemicals reduce CH4 production. This study evaluated the effects of the tannin-based coagulant–flocc...
Lactic acid bacteria combining probiotic properties with acidification capacity and stress tolerance are valuable for food fermentation but remain insufficiently characterized. In this study, a strain of Pediococcus acidilactici, designated PA-X1, wa...
The global restriction or elimination of antibiotic growth promoters (AGPs) has intensified the search for effective and sustainable alternatives in livestock production. Among the proposed strategies, probiotic supplementation has received increasin...
This study investigated the effects of quince seed mucilage powder (QSMP; 0.05, 0.10, 0.15, and 0.20%) on the microbiological, physicochemical, rheological, and microstructural properties of probiotic ayran fermented with a commercial starter culture...
Nitrogen metabolite repression (NMR) represents a conserved regulatory system governing nitrogen utilization in filamentous fungi. The GATA-type transcription factor AreA serves as an activator under nitrogen-limited conditions, while AreB functions...
Insect guts harbor microorganisms with carbohydrate-active enzymes, yet their potential as enzyme-production strains and the benefits of co-cultivation remain insufficiently characterized. In this study, 180 bacterial isolates from nine insect specie...
Vineyard management and winemaking leave behind large residue streams that are still rarely used as fermentation feedstocks. This review considers how pomace, skins, seeds, stems, canes, pruning wood, leaves and wine lees can be directed toward micro...
To obtain thermotolerant Cyberlindnera jadinii strains with high-efficiency utilization of ethanol–acetate carbon sources, serial-batch-transfer adaptive laboratory evolution (ALE) under 37 °C was performed on the wild-type strain C. jadini...
The organoleptic profile of coffee is modulated by microbially mediated fermentation processes; thus, characterizing the coffee microbiome is essential for the specialty coffee industry. This research investigated three coffee farms in Loja, Ecuador,...
Hypocrellin A (HA) is a perylenequinone photosensitizer produced by Shiraia bambusicola during submerged fermentation, but its accumulation during submerged fermentation remains limited by low biosynthetic efficiency. Building on our previous finding...
Sustainable production of biofuels and chemicals by green fermentation routes is becoming attractive. In this paper, the production of butyric acid by fermentation of wheat straw is studied. This conversion process requires biomass milling, pretreatm...
Gastric mucosal injury is associated with acute epithelial damage, inflammatory cytokine release, and disruption of the protective mucus barrier. NPKE6-FM is a fermented metabolite preparation produced from puffed soybean and rice inoculated with Bac...
Defined starter cultures may improve the control and consistency of traditional fermentations. Therefore, this study evaluated the effects of Pediococcus acidilactici inoculation (Pa) on the physicochemical and chemical characteristics of traditional...
This study evaluated sunflower meal, a protein- and carbohydrate-rich by-product of sunflower oil processing, as a sustainable feedstock for the supplement-free cultivation of Saccharomyces cerevisiae var. boulardii. Sequential acid and enzymatic hyd...
Nuruk, a traditional Korean fermentation starter, largely determines the quality of makgeolli; however, data on nuruk produced from novel wheat cultivars remain limited. In this descriptive case study, nuruk made from the novel wheat cultivar ‘...
Food systems are currently under increasing pressure to reduce waste and by-product generation, improve resource-use efficiency, and transition towards more sustainable production models [...]
Sweet whey can be valorized through fermentation and subsequent production of Requeson, a fresh whey cheese obtained by heat-induced protein precipitation. This study evaluated the physicochemical (moisture, water activity, protein, ash, chloride, an...
Single-stage dark fermentation offers a promising route to convert lignocellulosic green waste into biohythane, a mixture of biohydrogen (H2) and biomethane (CH4), but conditions maximizing hydrogen selectivity may increase inputs, with unclear econo...
Recovering volatile fatty acids (VFAs) from anaerobic fermentation broth as preferred carbon sources is often hindered by the poor recoverability of powdered adsorbents and the slow mass transfer within conventional hydrogel beads. Herein, we report...
Oenococcus oeni is the main lactic acid bacterium responsible for malolactic fermentation (MLF) during winemaking, a critical step for obtaining high-quality wines. However, the harsh wine environment, characterized by low pH, ethanol, sulfur dioxide...
Trametes polyzona is a white-rot fungus whose laccase, manganese peroxidase, and lignin peroxidase system supports fermentation-based bioprocesses: pollutant bioremediation, effluent treatment, and enzyme production under solid-state and submerged fe...
Bioinformatics has become an important tool for characterizing the properties of potential starter cultures such as Oenococcus oeni, providing insights into metabolism, wine adaptation, and genetic diversity. This study aimed to characterize the geno...
Traditional Suzbe is a fermented dairy product widely prepared at the household level in Kazakhstan, but the composition and functional potential of its microbiota remain poorly characterized. In this study, shotgun metagenomic sequencing was used to...
Production of functional exopolysaccharides (EPS) by lactic acid bacteria (LAB) is a promising strategy for the value-added utilization of beet molasses. This study aimed to isolate high-sucrose-tolerant LAB strains from beet molasses and evaluate th...
Blue honeysuckle (Lonicera caerulea L.) is a cold-adapted berry rich in bioactive polyphenols. The association of phenolic compounds with the plant cell-wall matrix may limit their extractability. To promote polyphenol release and enhance antioxidant...
Polyunsaturated fatty acids (PUFAs) play critical physiological roles in maintaining cardiovascular health, neurodevelopment, and immune regulation, with continuously growing market demand. Traditional supply chains based on fish oil and plant oils f...
As temperatures rise worldwide, the effects of ensiling and storage temperature on silage need to be elucidated. In this paper, we aim to illuminate the effect the storage temperature has on the aerobic stability of whole-plant maize silage. The stud...
This study examined how targeted mutations in two pyruvate-associated genes, d-ldh and budA, affected adaptive phenotypes and fermented milk quality in Companilactobacillus crustorum MN047. Premature stop codons were introduced into d-ldh and budA by...
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The growing global demand for flavor stability and terroir expression in the specialty coffee industry has positioned postharvest fermentation as a core driver of coffee quality upgrading, second in importance only to cultivar genetic improvement. Co...
Drought stress is one of the most damaging abiotic stressors impacting global agricultural productivity and soil ecosystem integrity, especially in the semi-arid and arid areas. Drought results in a cascade of physiological and biochemical disturbanc...
This study addresses some limitations of standard cell encapsulation methods by producing hydrogel beads via UV-induced C,H-insertion crosslinking (CHic) in a microfluidic setup and the simultaneous encapsulation of yeast cells. It describes a simple...
Previous research has established distinctions between microbial communities that associate with either the solid or liquid rumen microenvironments utilizing 16S rRNA sequencing. Whole genome metagenomic sequencing (WGS) facilitates comprehensive ana...
The occurrence of pesticide residues in vegetables remains an important food safety concern, while their behavior during traditional fermentation is less well characterized. This study evaluated changes in pesticide residues during 35 days of spontan...
This study presents the development of an advanced control system for regulating the specific growth rate of Lactobacillus rhamnosus in fed-batch cultures using an advanced soft sensor approach. A predictive Artificial Neural Network (ANN) model was...
Climate change accelerates grape ripening, intensifies malic acid degradation, and promotes potassium accumulation, which results in lower acidity and increased pH in musts and wines. This review summarizes the mechanisms underlying these changes and...
Commercially available caprine dairy matrices are rich sources of lipid-associated bioactive constituents; however, comparative evaluations of their polarity-separated fractions remain limited. This study aimed to characterize and compare the chemica...
Microorganisms are, above all, chemists [...]
This study aimed to determine the effects of dietary supplementation with a compound additive containing guanidinoacetic acid (GAA) and cysteamine on rumen metabolism, fermentation, and the microbiota of fattening Holstein bulls. Sixty Holstein dairy...
The cosmetic and dermocosmetic industries are increasingly incorporating fermentation-derived ingredients for their benefits on skin barrier function, hydration, pigmentation, oxidative stress, and microbiome homeostasis. Advances in fermentation bio...
Fermentation is among the oldest food technologies, yet its relevance now extends well beyond preservation. Fermented foods are increasingly viewed as matrix-dependent biological systems whose microbial and chemical composition evolves during ferment...
Forage scarcity, especially during dry periods, limits feed availability for livestock systems, affecting the productivity and sustainability of animal production. The aim of this investigation was to determine the effect of three harvest ages (8, 10...
This study compared two inoculum preparation protocols for the mixed fermentation of unsterilized soybean meal (SBM) with Aspergillus niger and Candida tropicalis. The mono-culture-derived (MO-C) inoculation protocol involved separately cultivating A...
