2026 August - 54 articles
Arachidonic acid (AA) is a high-value long-chain polyunsaturated fatty acid commonly produced by submerged fermentation of oleaginous fungi. Solid-state fermentation (SSF) using low-cost agro-industrial by-products represents a promising alternative...
Pedro Ximénez sweet wines are traditionally produced from raisined grapes and are characterised by very high sugar and ethanol contents. However, there is growing interest in wines with lower sweetness and improved sensory balance. The aim of...
Aerobic composting converts agricultural waste into stable, humus-rich products, and the application of exogenous additives is an efficient strategy to enhance humification. This systematic review synthesized studies published between 2023 and 2026 o...
In dairy production, the fermentation process is a complex biochemical system that plays a significant role in determining the quality criteria of the final product. Traditional methods for controlling fermentation rely on limited and non-standard pr...
Hanseniaspora uvarum is consistently observed as the dominant non-Saccharomyces species in grape juice leading to spontaneous fermentations and is often considered a detrimental factor due to the increased volatile acidity associated with its abundan...
Rapid population growth, urbanization, and industrialization are continuously increasing global energy demand while intensifying climate change associated with fossil fuel consumption. In this context, renewable energy production from organic waste h...
The aim of this study is to provide an alternative bakery practice by evaluating the effects of cold fermentation (backslopping at 7 and 15 °C) and cold storage (stored at 7 and 15 °C) after backslopping on Type I sourdough characteristics an...
Bioenergy biorefineries generate lignocellulosic by-products rich in fermentable sugars that can serve as renewable feedstocks for the production of high-value bioproducts, including microbial pigments with promising bioactive properties (antioxidant...
The growing demand for clean-label and low-sulphite wines has increased interest in alternative preservation strategies capable of reducing sulphur dioxide (SO2) usage while maintaining wine quality and stability. In this study, the effectiveness of...
Oxygen management during alcoholic fermentation can redirect phenolic reactions and yeast-derived aroma formation, but the use of mild hyperbaric conditions as a micro-oxygenation strategy remains poorly characterized. This study evaluated the effect...
The integration of coupled dark fermentation (DF) and photofermentation (PF) systems represents a promising approach for concurrent H2 production and organic load reduction in carbohydrate–rich wastewater. However, their behavior under non&ndas...
Black rice wine is a traditional cereal-based fermented beverage valued for its colour, flavour and bioactive constituents. However, product innovation is needed to meet increasing consumer demand for fruit-derived aroma, nutritional quality and func...
A 2 × 2 × 2 factorial experiment was conducted to study the individual and combined effects of barley variety (Tarım 92 and Bravo), homofermentative inoculant (HMF; Lactobacillus plantarum and Enterococcus faecium), and heteroferment...
This study evaluated molasses-based liquid feeds containing conventional urea or a commercial fat-coated urea product marketed as slow-release urea (SRU). The effects on in vitro gas-production kinetics, rumen fermentation, and substrate degradabilit...
Bioactive peptides (BPs) are increasingly recognized for modulating the gut microbiome, metabolome, and brain function via the gut–brain axis. Kapi-pla, a traditional Thai fermented freshwater fish paste rich in proteins and peptides, is widely...
The aim of this study was to investigate the effects of thermo-maceration and apple pomace addition on phenolic compound extraction during cider fermentation and on the volatile profile of the final product. Jonagold apples were milled, and the juice...
This study examined the effects of replacing 25% (P25) or 50% (P50) of concentrate dry matter (DM) with sun-dried carob (Ceratonia siliqua L.) pods on growth performance, apparent nutrient digestibility, carcass traits, meat quality, serum biochemist...
In this study, Stevia fractions (root, leaf, stem and their mixture) were used for inulin extraction using aqueous extraction, enzyme-assisted extraction and enzyme-assisted decanter extraction. The extracts were used as carbon sources in submerged (...
Fermented foods contain diverse microorganisms that may influence oral microbial ecology and contribute to oral health. This narrative review aimed to examine the current evidence regarding microorganisms present in fermented foods and their role in...
Huangshui (HS) is rich in organic matter from Baijiu production. Anaerobic digestion (AD) of HS offers a hopeful strategy for efficient waste utilization and energy recovery. However, high organic load often causes low methane (CH4) yield and process...
This study investigated the changes in flavor and texture of duck meat during co-fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum. Characteristic flavor compounds of duck meat, including hexanal, nonanal, octanal, (E)-2-octenal,...
Baker’s yeast with high freeze tolerance is essential for frozen-dough technology. The CYR1 gene, which encodes adenylate cyclase, is a central element of the cyclic adenosine monophosphate (cAMP) signaling pathway that regulates cellular stres...
Spent green tea residues are an abundant lignocellulosic by-product that poses environmental disposal concerns, while its use in ruminant nutrition is constrained by low ruminal degradability associated with high fiber and phenolic contents. This stu...
This study aimed to select lactic acid bacteria (LAB) strains based on their antagonistic activity and mycotoxin mitigation capacity, develop a biocompatible multistrain consortium, and evaluate its application for the fermentation of extruded wheat...
Early warning has been widely proven to be reliable in lowering the risk of instability for biological processes. However, it is very difficult for the warning systems used currently to achieve satisfactory accuracy, timeliness and universality simul...
Trehalose is a functional disaccharide widely used in the food, pharmaceutical, and cosmetic industries. It is industrially produced via a dual-enzyme process involving maltoligosaccharide trehalose synthase (MTSase) and maltoligosaccharide trehalose...
Jackfruit seeds (JFSs) are an underutilized agro-industrial by-product with considerable nutritional and functional potential for sustainable food fermentation. This study evaluated the feasibility of using jackfruit seed flour as a partial malt subs...
Lactic acid bacteria (LAB) are Gram-positive cocci or rods from different genera and species that synergistically coexist with yeasts in cereal sourdoughs. Although the production and consumption of sourdough breads have increased in the last decade,...
Xylitol is a five-carbon sugar alcohol widely used in the food, pharmaceutical, oral healthcare, and personal care industries because of its low caloric value, low glycaemic index, and non-cariogenic properties. Industrial production is mainly based...
Acidogenic fermentation offers a promising approach to convert chicken manure into carbon-rich liquid products for various practical applications. However, the high nitrogen content in chicken manure hinders acidogenesis and limits product utilizatio...
The principal critical issue in the production of Vin Santo passito wine is the high likelihood of fermentation arrests or sluggish fermentation, resulting in low sensory quality. A potential solution is to select indigenous yeasts from well-conducte...
This study evaluates the effect of homofermentative and heterofermentative inoculants used independently or in combination on the quality of fermentation, chemical composition, fiber digestion, and nutritional value of silage made from four wheat var...
The management of organic waste in high-altitude mining poses a distinctive circularity challenge: waste is generated at sites decoupled from agricultural systems, while the same operations are legally required to revegetate the land they disturb. Th...
The emission of odorous gases has become a critical environmental challenge in livestock and poultry farming, organic solid waste treatment, and wastewater and sludge management, with typical pollutants including NH3, H2S, and various volatile organi...
In this study, thermophilic anaerobic digestion (TAD, 60 °C) was evaluated as a downstream waste-to-energy step within a cascading thermophilic biorefinery using four interrelated substrates—primary cafeteria wastes (pCFWs) and primary corn...
This Editorial concludes the Special Issue “Fermentation Strategies to Enhance Feed Nutritional Value and Optimize Industry Resources” [...]
Calcium hypochlorite (CH) is a strong oxidant that can be utilized to enhance sludge hydrolysis and anaerobic digestion (AD) performance; however, its suppressive effect on methanogens restricts the development of CH treatment technologies. This labo...
This study evaluated the effects of milk type, UV-C treatment condition and refrigerated storage on selected quality characteristics of ayran. Cow and buffalo milk was standardised to 1.5% fat and subjected to UV-C treatment at flow rates of 20 or 40...
Fermentation has significant potential for valorizing de-oiled sunflower meal (DSM) protein for human consumption. Here, DSM extracts were fermented for 48 h with Lactobacillus helveticus B-4526 and Bacillus subtilis B-3387, and their nutritional, bi...
In conventional anaerobic digestion (AD) of livestock manure, temperature regulation faces an inherent paradox: thermophilic conditions facilitate pathogen inactivation but inhibit methanogenesis, whereas mesophilic conditions enable efficient methan...
Xylitol is a sugar alcohol of interest in the food, pharmaceutical, and healthcare industries due to its applications as a food sweetener and sugar substitute. A wild-type Saccharomyces cerevisiae yeast strain designated 202-3 was isolated from a Col...
This study evaluated the effects of nitrogen source, temperature, and agitation on fermentation performance and volatile compound formation in an agave juice-based beverage fermented with Saccharomyces cerevisiae. Agave juice contained a high concent...
Agro-industrial residues from livestock and sugarcane production—particularly abundant in regions such as Veracruz, Mexico, where both agro-industries co-occur in high density—constitute underutilized carbon and nitrogen streams with high...
Agricultural biomass, comprising animal manure, food processing residues, lignocellulosic agricultural by-products, and other agro-industrial wastes, is generated in large quantities worldwide, particularly in developing countries. Although these res...
This study developed an ABTS-targeted sequential fermentation strategy for fermented apple beverages using Metschnikowia sp. Mp58 belonging to the M. pulcherrima clade (Mp) and Lactiplantibacillus plantarum Cro3-2 (Lp). Thirteen Metschnikowia isolate...
This study evaluated a compound chemical additive (CA) composed of potassium sorbate, sodium benzoate, and sodium nitrite. Potassium sorbate is suitable for high-temperature ensiling, while sodium nitrite functions well under low-temperature conditio...
Traditional fermented sausages are widely consumed in China but often face quality and safety risks due to contamination by spoilage and pathogenic microorganisms during natural fermentation. This study investigated the effect of Litsea cubeba essent...
In strong-flavor Baijiu brewing, surface spraying of recycled distillation tail liquor (TL) leads to volatile aroma loss, uneven substrate distribution and localized fermentation inhibition. A patented telescopic subsurface injector was adopted to de...
Kefir is a self-carbonated fermented milk produced with kefir grains which is valued for its complex symbiotic microbiota and probiotic potential. Flavouring kefir is a recognised strategy to broaden consumer appeal, yet the moment at which a flavour...
Internal temperature distributions in black tea fermentation regulate enzymatic oxidation, heat accumulation and fermentation uniformity, but continuous three-dimensional measurements remain difficult in practical processing. We developed a CFD-prior...
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