Fermentation, Volume 12, Issue 4

The global functional food market continues to expand, and edible mushrooms are emerging as high-value ingredients due to their rich nutritional profile, particularly their high protein content, balanced amino acid composition, and dietary fiber. Thi...

Industrial production of single-cell oils (SCOs) by oleaginous yeasts relies predominantly on nitrogen limitation, which constrains process flexibility when nitrogen-rich substrates are used. Although phosphate limitation has been reported as an alte...

Fermentation is a type of biological process conducted domestically or commercially to preserve foods and beverages, produce alcohol, add nutritional value and improve aroma and flavor. The natural fermentation of flour in water to obtain a leaven fo...

This study investigated the impacts of diverse aeration processes (continuous aeration vs. intermittent aeration) and aeration rates on the aerobic composting process. The key properties examined include temperature, oxygen dynamics, lignocellulose d...