2026 April - 39 articles
The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using...
Thraustochytrids are promising alternatives for the production of docosahexaenoic acid (DHA; C22:6 n-3), a long-chain polyunsaturated fatty acid with health benefits. For practical application of this oleaginous microorganism, an efficient cultivatio...
The genus Streptomyces is a major driver of the soil microbial community. These filamentous, exospore-producing bacteria are copious producers of bioactive compounds that are not only used as antibiotics but also affect the soil microbial community i...
Metallothionein (MT) is a multifunctional metal-binding protein with broad applications in medicine, healthcare, and food industries, but its large-scale use is limited by inefficient industrial synthesis. To address this and obtain optimal fermentat...
Growing environmental and food security concerns have increased interest in circular strategies to valorize agri-food by-products. Sunflower-seed press cake (SSPC), a protein-rich residue from oil extraction, is largely underutilized despite its high...
To explore the appropriate supplementation rate of yeast culture (YC) in Kazakh sheep during fattening, the effects of different YC supplementation rates on rumen fermentation parameters and microbial community were studied through in vitro rumen flu...
Obesity is a major global health concern, and functional fermented foods have attracted increasing attention for their potential metabolic benefits. Grain–oolong tea fermented beverage (GOFB), produced through a two-step spontaneous fermentatio...
Carotenoids are natural pigments of high industrial value, with recognized antioxidant properties, and are widely used in the food, cosmetic, and pharmaceutical industries. Oleaginous yeasts, such as Rhodotorula glutinis, represent a promising altern...
Amylase enzyme catalyzes the breakdown of starch by acting on the α-1,4 glycosidic bond. The use of amylases is common in areas such as baking and fruit juice production in the food industry, as well as in the detergent, textile, and paper indu...
Thermotolerant methylotrophic yeast Ogataea parapolymorpha is a promising host for high-temperature bioprocesses, yet the effects of carbon source and exogenous carbohydrates on their heat response remain poorly understood. We investigated how growth...
Cabbage has been cultivated in Serbia for centuries, especially in the Vojvodina Province. Fermentation enhances its functional properties, as fermented cabbage contains live lactic acid bacteria with proven health benefits. Besides improving functio...
Brewer’s spent grain (BSG) is an abundant lignocellulosic by-product whose valorization can support circular bioeconomy strategies. This study evaluated BSG bioconversion by Aspergillus oryzae ATCC 10124 under solid-state fermentation (SSF) to...
Robust genetic tools are a prerequisite for causal, perturbation-based tests of redox physiology in acetogens. Here we establish practical genetic entry points for Sporomusa sphaeroides DSM 2875 under strictly anaerobic handling. We first attempted g...
Microbial fermentation is a fundamental biological process that shapes the transformation of nutrients, energy flow, and ecosystem functioning across a wide range of biological systems [...]
The increasing demand for environmentally sustainable and efficient laundry detergents has prompted the exploration of innovative biotechnological solutions. This study aims to integrate solid fermentation and by-product valorization for high-quality...
Microbial communities are the fundamental determinants of Nongxiang Daqu quality. In this study, we systematically investigated the assembly and succession mechanisms of microbial communities during Nongxiang Daqu fermentation. Our findings reveal th...
Cycloheptylprodigiosin is a promising anticancer candidate that induces cancer cell death accompanied by severe Golgi stress. Although the soybean oil-based optimized MB2216 medium produced a total prodiginine titer approximately three times that of...
To address the challenge of depleting traditional feed resources, this study aimed to biovalorize sweet potato waste (SPW), a major byproduct of the Japanese shochu industry, into a high-value functional animal feed. An innovative two-stage solid-sta...
Climate change presents a challenge for global viticulture due to rising temperatures and water stress, which accelerate grape ripening, increase sugar levels, and reduce acidity. This compromises wine quality and microbial stability, resulting in hi...
As probiotic microorganisms must remain viable at a certain level throughout the shelf life of fermented foods, various plant-based prebiotics are added to fermented dairy products. Pea (Pisum sativum L.) is a remarkable food source due to its prebio...
Olive mill wastewater (OMWW) is a highly polluting agro-industrial effluent characterized by elevated organic load, low pH, and high concentrations of phenolic compounds responsible for its phytotoxicity and dark coloration. In this study, 41 non-con...
Alcoholic fermentation in winemaking is a complex bioprocess governed by physicochemical parameters such as temperature, density, pH, CO2 and redox potential, which critically affect yeast metabolism and wine quality. This review provides an integrat...
Mevalonate is a biochemical precursor to a wide range of isoprenoids. Because the mevalonate pathway uses three moles of acetyl–CoA, native pathways which metabolize acetyl–CoA, including citrate synthase, strongly compete with mevalonate...
Actinomycetes are among the richest sources of bioactive secondary metabolites in biotechnology, owing to their remarkable metabolic diversity. Although the genus Streptomyces has been extensively explored and has yielded many clinically important an...
Phenyllactic acid (PLA), a natural antimicrobial metabolite produced by lactic acid bacteria (LAB), has emerged as a key compound for biopreservation in food systems. The aims of this review are to summarize the main findings on LAB-producing strains...
This study aimed to determine the effects of diammonium phosphate (DAP) and yeast autolysates (organic nutrients) added during alcoholic fermentation on the content and profile of aroma compounds in Sauvignon Blanc wines. Sequential additions of eith...
Microorganisms are increasingly being used for the industrial production of raw materials for food, chemical products and pharmaceuticals. The unconventional yeast Yarrowia lipolytica has a rising profile as a platform for industrial biotechnology. I...
The rumen simulation technique (RUSITEC®) is a known model for research in rumen microbiology and fermentation. However, our research group observed inconsistencies in gas production across trials. This study investigated the effects of different...
In this study, kefir production was investigated using both commercial kefir cultures and kefir grains, with milk treated at different UV-C doses and flow rates. The flow rate was set to 25 or 50 mL/min, and doses of 43.2 and 21.6 J/mL were applied a...
In ruminant nutrition, the lignocellulosic complex is a primary constraint limiting the utilization of dietary fiber. The objective of this study was to evaluate the effects of inoculating lignin-degrading bacteria (LDB) isolated from the ruminant re...
The effects of substituting pelleted diets manufactured from cassava, chaya, and mulberry leaves for concentrate on growth performance, feed intake, rumen fermentation, and microbial protein synthesis in beef cattle were evaluated. Four beef cattle (...
Plasmid copy number (PCN) is a key factor limiting the expression level of heterologous proteins in yeast. Static strategies for enhancing PCN, such as reducing the transcriptional intensity of selection markers or increasing selection pressure, only...
Currently, the production methods for L-threonine (L-Thr) mainly include chemical synthesis, protein hydrolysis, and microbial fermentation. Among these, microbial fermentation has become an important method for the industrial production of L-Thr, ow...
The present study was conducted to demonstrate the effects of Codium fragile extract on methane production using in vitro and in vivo experiments. An in vitro batch experiment was conducted to evaluate different inclusion levels of Codium fragile ext...
Given the therapeutic potential of bioactive cordycepin in medical and healthcare products, precision fermentation using an engineered strain of Aspergillus oryzae was performed to enhance cordycepin production. To understand and predict the dynamics...
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...
