Fermentation, Volume 6, Issue 4

In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probioti...

There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention...

The aim of this study was to evaluate the possibility of using several lipid-rich food industry wastes in the culture medium on the growth of Candida cylindracea DSM 2031 yeast strain. Four lipid wastes from the food industry: waste fish oil, rancid...

The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at th...

Bioethanol is considered an excellent alternative to fossil fuels, since it importantly contributes to the reduced consumption of crude oil, and to the alleviation of environmental pollution. Up to now, the baker yeast Saccharomyces cerevisiae is the...

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dad...

Currently, insect pest control is carried out through the application of synthetic insecticides which have been related to harmful effects on both human and environmental health, as well as to the development of resistant pest populations. In this co...

Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbi...

Litopenaeus vannamei, known as whiteleg shrimp, is susceptible to infection by pathogenic microorganisms such as viruses and bacteria. Therefore, the prevention of infections in this shrimp is important to regulate the outbreaks of pathogenic microor...

Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are pr...