2026 June - 48 articles
Surfactin is a lipopeptide biosurfactant with significant industrial potential, but high production costs have hindered its commercialization. In this study, we developed a sustainable and cost-effective bioprocess for surfactin biosynthesis using Ba...
This study evaluated the effects of supplementing a mildly high-fat diet (HFD; 33.5% energy from lipids) with fermented passion fruit peel powder (FPFPP) on mice liver physiological chracteristics. Mice were fed HFD supplemented with FPFPP at three r...
Immunoglobulins exhibit important biological functions, including the neutralization of cytotoxins, enhancement of phagocytic activity, and activation of the complement system, which have driven their widespread application in both the food and pharm...
This study evaluated the effects of monolaurin intake per finishing feedlot cattle on growth performance, metabolic status, ruminal environment, and meat fatty acid profile. Twenty-four castrated Holstein males (379 ± 8.5 kg; 12 months old) we...
In many industrial dairy products, yeasts are generally regarded as contaminants. However, in traditional fermented milks, they may contribute to distinctive sensory, technological, and functional properties through associations with bacterial partne...
The economic viability of second-generation (2G) bioethanol production depends on the availability of robust, multistress-tolerant yeast strains capable of withstanding harsh industrial conditions. This study investigates animal manure as a novel eco...
A newly isolated red-pigmented yeast, Sporobolomyces reniformis EMCC1691, was evaluated for its biotechnological potential in an integrated case study aimed at developing an efficient microbial cell factory for the valorization of delactosed whey. Fe...
This study investigates the breeding of the German wine yeast Oppenheimer Kreuz 1894, which carries a FOT1 allele of a fungal oligopeptide transporter, with Freya, a Kveik ale yeast, to enhance fermentation performance and aroma in beer and wine. By...
Huangshui (HS) is a key byproduct of Chinese strong-flavor Baijiu (a traditional distilled spirit) fermentation. This study investigated microbial succession and flavor formation across five key fermentation stages using high-throughput sequencing, p...
Olive mill wastewater (OMW), due to its high organic load and phenolic content, represents both a major environmental challenge and a promising low-cost substrate for microbial bioprocesses. In this study, lipid production by Yarrowia lipolytica usin...
Volatile fatty acids (VFAs) are essential precursors in chemical synthesis for various chemicals, polymers, pharmaceuticals, and fragrance compounds. Acidogenic anaerobic digestion (or arrested methanogenesis) is a promising method to stabilize organ...
This research assessed the impact of probiotic culture incorporation and the sous vide manufacturing method on the physicochemical, textural, colorimetric, and microbiological characteristics of yoghurts during the storage duration. The trials used c...
Large-scale production of Bacillus thuringiensis, one of the most widely used biopesticides, is often limited by the high cost of conventional culture media. In this study, fermented cassava paste water (EFM), ripe mango pulp juice (CM), and cashew a...
The increasing generation of agro-industrial residues like nejayote (maize lime-cooking wastewater from the maize nixtamalization process) poses significant environmental challenges in Mexico due to its elevated chemical oxygen demand (COD) and organ...
Phenolic compounds in Muscat grape juice contribute to antioxidant capacity, functional properties, and sensory quality; however, conventional enzymatic maceration is often limited in efficiency and typically requires elevated temperatures. This stud...
Cottonseed hull is an abundant and low-cost cotton processing byproduct, but its feed application is severely limited by free gossypol. This study screened a gossypol-degrading fungal strain from naturally fermented cottonseed hulls and soy sauce koj...
Plant-derived bioactive compounds, such as polyphenols and saponins, possess significant pharmacological value. However, conventional extraction methods often suffer from low efficiency, poor bioavailability, and environmental burdens. Aspergillus-ba...
γ-Aminobutyric acid (GABA), a vital bioactive component, is biosynthesized via the decarboxylation of L-glutamate (L-Glu) catalyzed by glutamate decarboxylase (GAD). However, the GADs from various sources commonly suffer from low thermal stabil...
Methane production from Brosimum alicastrum seed coat was evaluated using a logistic model through three alkaline concentrations (0.19 M, 0.26 M, and 0.28 M) and three enzymatic activity levels (3000 U mL−1, 5000 U mL−1, and 7000 U mL&min...
In the original publication [...]
This study aimed to evaluate the technological, functional and nutritional effects of exopolysaccharide-producing lactic acid bacteria (LAB) strains, isolated from artisanal Tulum cheese as type II sourdough starters. The objective of this study was...
Musalais is a traditional fermented beverage of the Uyghur people in Xinjiang, China. Its production involves boiling grape juice at high temperatures to concentrate it and enhance its sugar content, followed by natural fermentation. However, this hi...
Elephant grass–ramie mixed silage represents a promising strategy to valorize tropical forage resources for ruminant production, yet the dynamic changes in microbial community and fermentation quality during semi-commercial silo bag ensiling re...
This study investigated the effects of single-strain fermentation (using Lactobacillus paracasei XY1-4 and Saccharomyces cerevisiae XX1-2) and 1:1 mixed fermentation on the differential metabolites and in vitro cholesterol-lowering activity of Cyperu...
The global market for fermented functional foods containing probiotics has expanded rapidly, driven by increasing consumer interest in health-oriented food products. However, despite their long history and recognized benefits, the international comme...
Hydrogen molecules can serve as a promising clean energy supplier; conventional hydrogen production usually relies on fossil fuels and leads to intense greenhouse gas emissions. Significant emphasis has been placed on exploring sustainable and renewa...
Vancomycin is the drug of last resort against Staphylococcus aureus infections, yet its industrial production is constrained by the inherently low yields of wild-type strains. Through systematic optimization of culture medium and fermentation conditi...
Locally sourced roughages constitute the dietary foundation of donkey production in northern China, yet their fermentation behavior in the donkey hindgut remains poorly characterized. The present study employed in vitro batch cultures to compare the...
Limosilactobacillus reuteri is a lactic acid bacteria (LAB) recognized for its significant technological and functional properties. This species produces diverse metabolites, including reuterin, exopolysaccharides (EPSs), B-group vitamins, short-chai...
Starch-degrading enzymes are key biocatalysts in industrial applications, particularly when derived from thermophilic microorganisms with potential to operate under elevated temperatures. In this study, three recombinant starch-degrading enzymes were...
This focused review examines fermentation and fermentation-integrated microbial platforms that convert two regionally relevant substrate classes, Latin American agro-industrial residues and concentrated CO2 streams, into high-value bioproducts. The r...
Anaerobic digestion (AD) of food waste is strongly influenced by substrate characteristics and operating conditions, particularly substrate composition, particle size, and substrate-to-inoculum (S/I) ratio. In this study, a modified ADM1-R3 model, in...
Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-in...
Escherichia coli Nissle 1917 (EcN) has transformed from a traditional probiotic into a versatile microbial cell factory through innovations in genomic tools and metabolic engineering. This review summarizes recent progress in utilizing EcN for bioche...
Rice wine fermentation involves complex biochemical dynamics that challenge traditional empirical control, highlighting the need for precise analytical characterization. This narrative review synthesizes the technological evolution of metabolomics fr...
Microbial pigments are secondary metabolites that represent promising alternatives to synthetic colorants, offering advantages even over other natural sources. These pigments can be produced independently of seasonality and at low cost, especially wh...
Yeasts are among the intrinsic factors affecting the quality of beer due to their impact on flavor. Apart from a long and rich brewing tradition of natural fermentations, involving different yeast and bacterial species in regions such as Belgium, non...
The winemaking sector is currently experiencing a period of deep transformation, driven by the convergence of traditional oenological knowledge with advances in biotechnology, microbial ecology, analytical chemistry, and sustainable production system...
Research has demonstrated that the presence of synthetic preservatives tends to disrupt the balance of the gut microbiota, thereby posing a significant threat to food safety and human health. The present study investigates the antibacterial activity...
The overuse of mineral fertilizers has brought about numerous matters such as deteriorating soil health, crop safety concerns, and environmental pollution. The global requirements for effective waste handling and sustainable agricultural production h...
Issatchenkia orientalis Y1 is an important functional microorganism during the fermentation of strong-flavor Baijiu and may influence microbial community structure, community assembly mechanisms, and microbial functional potential predicted from sequ...
The urgent need to reduce greenhouse gas emissions has driven the search for sustainable alternatives to fossil fuels. In this context, cocoa residues emerge as a promising feedstock for bioethanol production. This study evaluated the influence of a...
This study aimed to screen high-yield and high-quality sorghum–sudangrass hybrid varieties suitable for popularization and cultivation in the Hulunbuir region through a comprehensive evaluation of silage fermentation quality and bacterial commu...
Two-stage anaerobic digestion systems are extensively researched for enhancing process stability and phase separation when processing complex organic materials. Scaling from laboratory setups to pilot plants necessitates engineering modifications to...
Waste from the fruit juice industry presents high sugar and phenolic contents, high humidity and biological activities and cumbersome disposal or low-added valorization. Orange-peel waste (OPW) represents 35–55% w/w of processed fruit, with ora...
The use of copaiba oil (COP) in ruminant nutrition is relatively recent, and the results reported in the literature remain controversial. This study evaluated the effects of increasing dietary concentrations of COP on ruminal fermentation in steers....
Insufficient oxidative capacity can limit humification during municipal sludge composting. This study comparatively evaluated two Fenton-like amendment systems, a homogeneous copper-based treatment (CH) and a heterogeneous nano-iron-based treatment (...
The growing demand to harmonize food safety with preservation of autochthonous sensory phenotypes has catalyzed a paradigm shift in starter culture microbiology [...]
